
		A
		Activated carbon Activation Adsorption Cleaning used carbon Preparation for use Procedures to use van der Waals forces

	B
		Balling scale Basic electricity Ohm's Law Heaters in series and parallel Voltage (volts) Current (amps) Power (watts) Useful equations Bakers yeast Batch distillation Beer yeasts

	C
		Calorie Carbohydrates for fermentation AldoHexoses Fructomers and glucomers Glucboat and gluchair Glucyclation Pectin Polysaccharides (dextrins) Starch and cellulose Sucrose, maltose and maltriose Carbon, activated Carboys Cellulose (see Carbohydrates) Channeling and choking (App.7) Clamps (see Couplings) Clausius-Clapeyron equation Cleaning and polishing

		D


	Airlocks Blow-Off Standard Alcohols Beers and Whiskeys Congeners Ethyl alcohol Fusel alcohols

	Beers Blow-off tube Boiler control Fully variable IEC Regulations Multi-level Boilers Boiler control Concealed element Direct heating Hot water coil

	Coffey still Cold finger condenser Cold infusion Column Column equilibrium Fractionating column Compound distillation Designs Management techniques Operating procedures Principles Compound still Compound still head Liquid management Temperature management Vapor management Compounds, chemical Compression couplings


	Meads Root vegetables and Vodka Sugar based washes and Rum Synthetic alcohol Wines and Brandies Alembic Annealing Antoine equation

	Hotplate Indirect heating Water jacketBoiling Boiling chips Boiling point, definition of mixtures Surge boiling To extract botanicals Botanicals and Essences Definitions Enfleurage

	Condensers, general Factors affecting efficiency Flow direction Rule of thumb Surface area Temperature differential Thermal resistance (table) Thickness Turbulence Condensers, types Cold finger condenser Firebox/Shotgun condenser Flat sheet condenser Gloved cold finger condenser Graham condenser Hedgehog condenser Liebig condenser Vigreux condenser

		E


	Atomic mass units Atoms and molecules Avogadro's number Azeotropism Azeotropes effects of azeotropism

	Essential oils Expression Methods of extraction Products Soxhlet extractor Steam distillation Brandies Brazing Brix scale Butyl alcohol, butanol

	Cone protocol Congeners Constant load heater controller Continuous still Control box (see Power control) Cooling Condensers Temperature management, technique Couplings 3-hole flange 4-hole flange Commercial clamps Compression couplings Couplings, ready made Square flange Thermometer clamp

Dalton's law for gases
Dew line
Distillation
   Batch distillation
   Compound distillation
   Continuous distillation
   Fractional distillation
   Steam distillation
   Water distillation

Distilling water
Dr. Cone's methods
   Method #1
   Method #2
   Techniques for the Cone protocol
   Temperature management
Dynamic equilibrium
Dyne

Electricity, key relationships
Energy units, summary
Enfleurage, botanicals
Enzymes
Equilibrium
   Equilibrium charts
   Equilibrium curves
   Column equilibrium
   Dynamic equilibrium

Equipment
   Design
   Fermentation
   Materials
Ethanol mol fraction/percentage table
Ethyl alcohol, ethanol
Evaporation
Expression, botanicals


	F
	Feints Fermentation Basic biochemistry Basics of fermentation Carbohydrates for fermentation Dr. Cone's methods Enzymes Fermentation equipment

	G


	pH Properties common to all fermentations Special fermentation techniques Sugars Turbo yeast products Types of fermentation Yeasts

		H


	Fermentation equipment Carboys Hydrometers Open fermenter Standard airlocks and blow-off tube Firebox/Shotgun condenser Flanges (see Couplings)

	I


	Flat sheet condenser Flavors and scents Florentine collector Foreshots Fractional distillation Fractionating column Fractionating still Fusel alcohols

	J

Gaskets
Gloved cold finger condenser
Glucose (see Carbohydrates)
Graham condenser
Gram mole (see Avogadro's number)

Heads
Heaters (see Boilers or Power control)
Hedgehog condenser
Hotplate
Hydrometers
Plato, Brix and Balling scales
Table of values
Hydrosol
Hot infusion

Induced reflux
Inline liquid management

Joining small tubes to large pipes
Jumper box (see Power control)


	L
	Latent heat of vaporization (LHV) Liebig condenser Liquid management Logarithms Low wines Lyne arm

	P
	Packing Comparison chart Cylinders Marbles Raschig rings Scrubbers Pectin (see Carbohydrates) pH Plank table, support Plates Plato scale Polishing Pot still

		S
		Safety in the workshop Saturated vapor pressure Scales Brix, Balling and Plato Scaling up Scrubbers Extractor tool Seals Nitrile® RTV silicone Teflon® Types of seal Home-made

	T


	M
	Marbles Maturation Meads Methyl alcohol, methanol Mixtures and solutions Mol fractions Moles and mols


	O
	Offset liquid management Open fermenter Operating procedures Compound distillation (5 stages) Fractional distillation (4 stages) Pot distillation (3 stages)


	Power control 120V control box 120V jumper box 240V control box 240V jumper box Basic electricity Building control boxes Constant load heater controller Dual voltage control Fully variable control Step-wise control Switches Truth tables Product ratio Propyl alcohol, propanol


	R
		Raoult's law for liquids Raschig rings Ready made couplings References (App.8) Reflux Reflux ratio Re-hydration, yeast Rum Rumtopf


	Sealing large containers Silver soldering Soldering, techniques Solders Soxhlet extractor, botanicals Speeding up A worry-free speedup Spirit still Stability of column, supercooling

		V


	Starch (see Carbohydrates) Steam distillation, botanicals Stills, types of Botanicals stills Coffey still Compound still Continuous still Fractionating still Pot still Spirit still Survival still

	W


	Traditional whiskey still Wash still Wok-in-pot still Sublimation Sucrose (see Carbohydrates) Super-cooling, column stability Support, plank table Surge boiling Survival still Swan's neck Switches

		Y

Tails
Table, plank
Thermal resistance (table)
Techniques
   Dr. Cone's methods
   Special fermentation techniques
Temperature
   Management for fermentation
Templates
Thermometer clamp
Tools, basic requirements
Traditional whiskey still
Truth tables
Turbo yeast
Turbo yeasts
   Techniques for Turbo management
   Temperature management
Types of fermentation
   Single stage
   Two stage

Vanilla
Vapor line
Vapor pressure
Vapor management
Vigreux condenser
Vodka, root vegetables
Volumes of vapors

Wash still
Watt
Weights and Measures (App.1)
Whiskeys
Wine yeasts
Wines
Workshop basic techniques
   Annealing
   Brazing (silver soldering)
   Connecting pipes and tubes
   Cutting large holes
   Home-made seals and gaskets
   Joining small tubes
       to large pipes
   Making flanges
   Measurement
   Sealing large containers
   Soldering
   Templates

Yeasts
   Bakers yeast
   Beer yeasts
   Enzymes
   Nutrients, oxygen and yeast
        management
        pH
   Strain selection
   Temperature management
   Turbo yeast products
   Wine yeasts
   Yeast re-hydration


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