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INTRODUCTION À LA FABRICATION DE WHISKY, GIN, BRANDY, SPIRI-TUEUX, etc. DE MEILLEURE QUALI-TÉ ET EN PLUS GRANDES QUANTI-TÉS QUE PRODUITS PAR LE MODE ACTUEL DE DISTILLATION

INTRODUCTION À LA FABRICATION DE WHISKY, GIN, BRANDY, SPIRI-TUEUX, etc. DE MEILLEURE QUALI-TÉ ET EN PLUS GRANDES QUANTI-TÉS QUE PRODUITS PAR LE MODE ACTUEL DE DISTILLATION

          
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About the Book

De son titre d'origine 'La pratique de la distillation", publié pour la première fois en 1809 lorsque la distillation de spiritueux était légale aux États-Unis, décrit les méthodes de fabrication du whisky et d'autres formes d'alcool à partir des années 1600. "The Practical Distiller" a des histoires uniques sur certaines des anciennes distilleries et explique beaucoup de choses qui ont sans aucun doute été utiles aux brasseurs de l'époque. La première section portait sur la levure, comment savoir quand elle est bonne ou mauvaise, comment la renouveler lorsqu'elle est aigre et la meilleure levure pour un usage quotidien. Une deuxième section traite des tonneaux et comment les adoucir en les brûlant ou en les brûlant. La troisième section explique comment écraser et distiller le seigle ou le maïs, comment savoir quand le grain est suffisamment échaudé et comment empêcher les tonneaux de travailler. La section quatre traite du choix du meilleur seigle et du meilleur malt, comment moudre le maïs indien, le houblon et la construction d'un four à malt. La cinquième section traite de la sélection, de l'étalement et de la distillation de différentes cultures, notamment le sarrasin, les pommes de terre, les pumpions, les pêches, les navets et les pommes. La section six traite des meilleures méthodes pour poser des alambics et empêcher la fissuration, doubler les alambics et chauffer plus d'un alambic avec un seul feu ou four. La septième section traite de la clarification du whisky et de la fabrication du Rye Whiskey, du Brandy de pomme, d'un Jamaica Spirit, du Holland Gin et du country gin. Il traite également des liqueurs de collage et de coloration, ainsi que d'un moyen de corriger le goût du whisky brûlé et de donner une saveur vieillie au whisky. Les sections suivantes de "The Practical Distiller" traitent de la météo, des moyens de prévenir un incendie dans la distillerie, des devoirs des distillateurs embauchés et de la rentabilité pour le propriétaire. Le livre se termine par un certain nombre de recettes générales sur la façon de faire du vin de miel, du vin de sureau, et un excellent vin américain.


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Product Details
  • ISBN-13: 9782383370116
  • Publisher: Exibook
  • Publisher Imprint: Exibook
  • Height: 216 mm
  • No of Pages: 174
  • Spine Width: 9 mm
  • Width: 140 mm
  • ISBN-10: 2383370118
  • Publisher Date: 18 Feb 2021
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 209 gr


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INTRODUCTION À LA FABRICATION DE WHISKY, GIN, BRANDY, SPIRI-TUEUX, etc. DE MEILLEURE QUALI-TÉ ET EN PLUS GRANDES QUANTI-TÉS QUE PRODUITS PAR LE MODE ACTUEL DE DISTILLATION
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INTRODUCTION À LA FABRICATION DE WHISKY, GIN, BRANDY, SPIRI-TUEUX, etc. DE MEILLEURE QUALI-TÉ ET EN PLUS GRANDES QUANTI-TÉS QUE PRODUITS PAR LE MODE ACTUEL DE DISTILLATION
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INTRODUCTION À LA FABRICATION DE WHISKY, GIN, BRANDY, SPIRI-TUEUX, etc. DE MEILLEURE QUALI-TÉ ET EN PLUS GRANDES QUANTI-TÉS QUE PRODUITS PAR LE MODE ACTUEL DE DISTILLATION

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