Alcohol Blending Software
Distillery Management Solutions for
the Beverage Alcohol Industry
Full Descriptions of Books

Distillery Operations: How to Run a Small Distillery


This work covers all aspects of distilling operations from fermentation to bottling. It is written by a licensed distiller who started his own distillery and then operated it successfully for almost twenty years. The book’s focus is on the actual mechanical, biological and chemical aspects of operating a distillery as well as the regulatory requirements associated with being in such a highly regulated business. The book is not highly technical but is written on a professional level as a peer to peer work for other distillers. Alcohol aficionado’s who want to learn how alcohol is actually fermented, distilled, rectified and bottled will also learn a great deal from the text. While there is a great deal of text and explanation of the processes involved, much of the work is explained in tables that show the results of various operations, like just how big a still do you need to produce 100 gallons of alcohol a day; and how much corn do you really have to purchase to make that 100 gallons, down to how many yeast do you need to ferment it and how much energy do you need to apply in order to distill it. The book provides a good survey of the processes necessary to produce quality beverage grade alcohol on a commercial but still artisanal scale. The later parts of the work are devoted to the author’s experiences and conclusions about the distilling business.

 

To view the book, product details, and “Look Inside” its contents, please use the following link:

https://www.amazon.com/dp/0983337640/ref=nav_timeline_asin?_encoding=UTF8&psc=1

 

Alcohol Blending and Accounting Volume 1: U.S. 60° F. Gauging, Blending and the International Alcohol Tables

 

This book is a compendium, cookbook and formulary of alcohol blending procedures, tables, and methods. It begins with basic gauging, accounting, rectification and distillery management procedures in the context of the United States 60°F (TTB) blending regimen. It then applies those procedures to other calibration temperatures (primarily 15°C and 20°C) using the International Alcohol Tables’ General Formula and metric units. Alcohol blending has been extensively studied and reported upon but the sources stretch back over a century and have been added to piecemeal. This work has gathered together many dozens of formulas and procedures into a two-volume reference work with adequate citations to the original sources for verification. Every procedure has been constructed as a spreadsheet and tested to the limits of its performance. The progression of methods and procedures tracks the author’s education and progress from generally serviceable and simple procedures to more refined and exact methods. The text is mostly an exegesis of what arithmetical operations are taking place in the diagrams; accordingly, it is not an easy book to read. Apart from the first sections, it is a reference work for formulas that are needed to accomplish specific tasks. Prospective readers should examine the extensive table of contents to see whether Volume 1 or Volume 2 will best suit their needs. Volume 2 is a self-contained examination of multi-calibration temperature blending based upon metric methods and the IAT formulas. Volume 2 also examines the three-body problem of blending alcohol, water and sugar to obtain desired alcohol concentrations and sugar densities.

 

To view the book, product details, and “Look Inside” its contents, please use the following link: https://www.amazon.com/Alcohol-Blending-Accounting-Gauging-International/dp/1732012407/ref=sr_1_fkmr0_1?s=books&ie=UTF8&qid=1537901758&sr=1-1-fkmr0&keywords=alcohol+blending+and+accounting+volume+2

Alcohol Blending and Accounting Volume 2: Advanced Topics and the International Alcohol Tables

 

This is the second volume of a detailed examination of the formulas and physical processes that govern the blending and rectification of alcohol that was begun in the first volume of Alcohol Blending and Accounting. Some of the material covered in Volume 1 will be reviewed in this work but in general this is an advanced topics book and a working knowledge of alcohol gauging and blending as outlined in the first volume is recommended in order to fully understand the concepts under discussion here. This work will concentrate on the procedures and formulas developed by the International Organization of Legal Metrology, which published its results as the International Alcohol Tables. It also contains solutions to the Hackbarth equations regarding alcohol/sugar and water solutions and their qualities. Every procedure has been constructed as a spreadsheet and tested to the limits of its performance and sufficient guidance is provided so that all of the formulas can be reproduced. Dozens of formulas and procedures are outlined and examined and the work contains adequate citations to the original sources for verification. The text is mostly an exegesis of what arithmetical operations are taking place in the diagrams; accordingly, it is not an easy book to read. Prospective readers should use the Amazon “Look inside” feature to examine the extensive table of contents to see whether the formulas and procedures under consideration are what they are seeking.


To view the book, product details, and “Look Inside” its contents, please use the following link:

https://www.amazon.com/Alcohol-Blending-Accounting-Volulme-International/dp/1732012415/ref=sr_1_fkmr1_1?s=books&ie=UTF8&qid=1537901704&sr=1-1-fkmr1&keywords=alcohol+blending+and+accounting+volume+2

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