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SPIRIT OF WINE


To distil the spirit of wine you will need an alembic of good Pyrex glass constituted bya 6 litre plane bottom cucurbit with a short neck polish female IN70 mm, a 2 litre chapiter whit a short neck polish female IN70 and throat and a beak of IN19 mm.

The recipient will be a 2 litre spherical matrass with a long neck polish female IN29 mm. Between the chapiter beak and the recipient will be placed one IN19/29 mm adapter with air hole. Also will need a gas or electric oven with controlled temperature and sand bathing.


For begin and "make the hand" acquired, at least, 50 litre of good red wine at 11 or 12.


Pour 5 litre of wine in the cucurbit and place the chapiter and the recipient with the adapter and apply silicon in all joints. Leave some time in digestion, in gentle fire, at temperature of 40, and then distil at 80 the maximum.


When you have distilled 1 litre in the recipient, ceases the distillation and rejects the phlegm that is in the cucurbit. Of the faeces of this phlegm you can, then, to extract its salt as we will explain further on, when we speak of the extraction of the spirit of
vinegar.


Your distilled spirit will have, approximately, 45. Pour it in a glass large bottle and close well.


In the same way, distil the remaining 45 litre of wine and join all the distilled spirits.


When all the wine was distilled you will have 10 litre of spirit at 45 measured in the alcoholometer.


Wash the cucurbit and pour into 5 litre of spirit at 45. Place the chapiter and the recipient, as before and distil, again, at temperature of 80. When you have distilled 2 litre of spirit, cease the distillation. The spirit will have, at least, 90. Distil the
remaining 5 litre as previously. Join this distilled spirit to the another of the same graduation.


Now, apply a prolongation of 40 cm of length to the neck of your alembic and place the chapiter there. This increases it is destined to hinder the access of the water to the chapiter and to allow, like this, a distilled stronger.


Pour the distilled 4 litre of spirit at 90 in the cucurbit and join it 10% of its volume (40g) of recent quick lime. Place the chapiter, the recipient and distil at temperature of 78, until that just passes for the recipient 2 litre of spirit. Pour this spirit in a glass
large bottle, close, and continue the distillation for the recipient more 1,8 litre or less.

Cease the distillation. If you proceed step by step that we told you, you will have distilled a spirit of wine of a great graduation near 100 measured in the alcoholometer.


If you don't get it to the first time repeated the last phase and distils a less little of spirit.


Keep it in glass bottles, very closed to avoid that the air humidity alters it.


This canonical spirit of wine will be very useful in all the spagyrical operations, mainly, in the preparation of the sweetened spirit of salt as Basil Valentine refers in The Last Will and Testament and in the preparation of the vegetable and metallic tinctures.

To see pictures: Alembic1 e Allembic6.

Rubellus Petrinus