EWA Scotch Diploma - Batch Distillation - Module 4 Flashcards
What is the consideration of an external Heat Source on teh pot still
Wiht direect fire there is a possibility of scourching adding flavours from Maillard reactions.
Rummagers would be used to brush the insid e of teh pot to insure the solids do not build up on bottom.
What is the differnce in fianl spirits character between using a Worn tub condensor adn shell adn tube condenser?
Worm tub condensor has less copper contacgt with teh vapour and reesults in a heavier more oily new make spirit.
The shell and tube condensor has more contact between vapour and copper adn results ina finer lighter new make spirit.
What are some good benifits to using Copper when making a pot still?
- Copper is maleable, easy to use
- Has excellent heat transfer properties
- Widley available
- Not prone to Corrosion
- Copper is a catalyst
- Copper removes sulpurous compounds
What are the sulpher compounds removed by copper durring distillation?
- Dimethylsulphides (DMS)
- Dimethyl Trisulphides (DMTS)
These compounds are associatd with aromas of vegitables, rotten eggs, rubber and lit matches.
When distilling without copper, what characters are expected in the spirit?
-Sulphury, meaty, feinty.
What is one way to differnciate between a wash still adn a spirits Still?
Wash stills have a sight window to monitor froth and spirits stills do not.
Why is the wash gradually pre-heated befor entering eh wash still, and teh low wines are not when entering teh spirits still?
Wash needs to be gradually heated to help control frothing up as well as to save time.
Low wines are not pre heated as at hight alcohol levles you would have evaorative loss.
What is the residue from the wash still reffered to as?
Spent Wash or Pot Ale
What is produced from a wash still?
Low wines are collected from the wash still.
Low wines are about 30-35% of the volume of the charge in the wash still and are around 25% ABV
The remain 65-70% is Spent Wash and are at 0.1% ABV
How much of the original wash is collected as spirits?
About 10%
What are some distilliers in Scotland who use tripple distilation?
- Auchentoshan
- Springback , for hazelburn
- Benromach
Of teh three raw materials used in making single malt whistky what is the one most important for flavour and arroma development>
Of the three raw materails, Water, Malted Marley, and Yeast,
Yeast is the most important for flavour and aroma development,
in what way wil the quality of the Malted Barley impack
The quality fo the Malted Barley can impinge on Milling, Mashing, and Fermintation and in this way effect quality
what are three ways fermentation can affect quality of teh new make spirit?
By Length - a longer fermentation will create more flavours and vice versa
By yeast strain - Differnt yeast strains can deliver differnt flavour profiles
By hygiene - teh quality and type of wild yeasts adn abcteria present in a fermentation vesel can alter flavour profiles
