Numbers Flashcards
1
Q
Original gravity of unfermented liquor?
A
1.045 - 1.080
“Declared Gravity”
2
Q
Final density of spirits
A
1.005 - 0.996
3
Q
Prefermentation temps
A
15-25°C
4
Q
Max temps for fermentation
A
35°C
5
Q
Optimal temperature for wort processing (starch to sugars)?
A
65°C
6
Q
How much starch is converted to fermentable sugars during mashing?
A
80%
7
Q
Typical wash pH at end of cereal fermentation?
A
3.9-4.1 anything below 3.9 could lead to microbial contamination
8
Q
Fermentation temps for Light Rum
A
32-34°C
Sometimes 37°C
9
Q
Percentage of yeast used to propagate molasses?
A
Up to 90%
10
Q
What is the pH for acid washed yeast in conditioning rum?
A
pH 2.2 -2.5
11
Q
How often should recycled yeast be replaced?
A
2 - 6 months
12
Q
Shelf life of dried yeast?
A
~3 years
13
Q
What is the temp range limits for light rum fermentation?
A
28°C - 33°C
14
Q
What is the temp range limits for Heavy rum fermentation?
A
27°C - 33°C
15
Q
Specific Gravity of Molasses mash?
A
<22° Brix. Highest max 25°
16
Q
What is the yeast/bacteria cell count ratio, ABV and pH for Heavy Rum?
And when is bacteria typically added and ABV?
A
yeast:bacteria cell count ratio of 5:1
>3% ABV
5.5 pH
Usually 6-12 hrs after yeast fermentation starts
17
Q
Molasses mash pH and Brix for Batch Fermentation?
A
pH 4.5
18° - 22° Brix
18
Q
Target Brix and ABV for Batch Molasses post fermentation?
A
5-7° Brix
8-9% ABV
19
Q
Starting and added Brix for Incremental Feeding Fermentation of Heavy Rum?
A
13° Brix - half filled fermenter
Add 30-35° Brix molasses mash
20
Q
Whisky grain wash Starting Gravity & pH
A
1.065-1.070
16-17° Brix
5.2 pH (drops to 4 pH)
21
Q
Grape Must Starting Gravity & pH
A
> 1.080
19.3° Brix
<4 pH
22
Q
What does a low pH do?
A
Helps kill bacteria
23
Q
Calvados production time
A
up to 6 months
24
Q
Grain fermentation time
A
48-72 hours
25
Brandy fermentation
up to 14 days
26
What is a healthy yeast assimilable nitrogen (YAN) in grape must?
150-200 mg/L
27
```
Mosto:
ABV
BRIX
pH
YAN
```
4.5% ABV
10° Brix (can be 4-12° Brix)
>4.5 pH
200 mg/L YAN
28
```
Grape:
ABV
BRIX
pH
YAN
```
ABV - 10-15%
BRIX.- >19.3° Brix
pH <5pH
YAN: 150-200 mg/L
29
Boiling point of alcohol?
78.4°C
30
Boiling point of alcohol?
78.4°C
31
Wash Feed ABV
8%
32
How many plates in a column continuous still?
20 - 30
33
What is the typical wash feed temp and ABV?
30-34° C
| 7-14% ABV
34
Temperature of wash before feeding into stripping column?
85° C
35
Vapor/wash ABV when leaving the stripping column?
10-25%
36
Grain whisky in Scotland
94.8% ABV
37
Rectifying column plate in continuous still ABV
92-96%
38
Resting time for Beer Vessel "dead wash" rum
>8 hours
39
Distilled rum strength?
70-80% ABV
40
Rum wash? Rum Vapor?
8% ABV
| 50% ABV
41
Base brandy ABV
10-12%
42
Brandy heads
Brandy hearts
Brandy tails
Head - 1-3%
Hearts - 28-30% (Brouillis)
Tails - The remainder until 1% ABV
43
Second distillation brandy hearts ABV?
75%
44
Secondes (Brandy) ABV
60% ABV to 5% ABV
45
How many yeast cells per mL should be added to grape juice at the beginning of fermentation?
2,500,000
46
Common/traditional ABV from single run of Armagnac?
50-62% ABV
47
Grappa pomace ABV
3-4% just barely enough to distill
48
Grappa final ABV after distill?
70-80% as high as 86%
49
Density of water
1.000 g/mL at 4° C
50
Brewers/Distillers practice of calc specific density
Multiply SD *1000 the subtract - 1000
| Eg 1.060 * 1000 = 1060 - 1000 = 60
51
How to calc grist weight
kg Malt / liters of wort * excess gravity / (3.87 * soluble extract%)
For example
1.060 specific gravity, 10,000L and barely soluble extract is 77.5%
kg malt = 10,000*60 / 3.87 * 77.5 = 2,000.5 kg
52
How to calc grist weight
kg Malt / liters of wort * excess gravity / (3.87 * soluble extract%)
For example
1.060 specific gravity, 10,000L and barely soluble extract is 77.5%
kg malt = 10,000*60 / 3.87 * 77.5 = 2,000.5 kg
53
Number of sieves in a grading sieve?
typically 5
54
Ideal liquor to grist ratio?
2.5 - 3.5L of water per 1kg of dry Grist
55
Gelatinization Temperature for Barley
61 - 62° C
56
Starch chain breakdown
Amylose - 25%
| Amlopectin - 75%
57
Gelatinization Temperature for Wheat
52 - 54° C
58
Gelatinization Temperature for Maize
70 - 80° C
59
Gelatinization Temperature for Rice
70 - 80° C
60
Gelatinization Temperature for Sorghum
70 - 80° C
61
Gelatinization Temperature for Oats
55 - 60° C
62
Gelatinization Temperature for Rye
60 - 65° C
63
ideal pH, temp range and deactivation temp for α-amylase & β-Amylase
α-amylas: 5.6 - 5.8 pH / 70 - 75° C / 75- 80° C
| β-Amylase: - 5.4 -5.5ph / 63 - 65° C / 68-70° C
64
Limit dexitrinase enzyme pH, ideal Temp, Deactive temp
pH 4.5
Temp 55-60° C
Deactive 65° C
65
Best temperature for wort to allow enzymes to work?
62 - 65°C. why?
α-amylase - 70 - 75
β-amylase - 63 - 65
Limit dextrinase - 55 - 60
66
Steam cooking non malted grains
Temp - 140° C
Pressure - 4 bar
Time - 1 hour
67
Backset acidity
5.4 - 5.6 pH
68
Time, temp, pressure for Continuous Cooking under Pressure
170-177˚C and 7 – 9 bar for two to six minutes
69
Optimal temp for batch of continuous cooking of non-malted grains
64° C allows α- and β-amylase to optimally work
70
What is not permitted in Scotish Whisky
Exogenous enzymes
71
In Continuous cooking under pressure what is a good substitute for malted barley is allowed?
Exogenous enzymes
72
Temp for Sparging
75° C
73
Wort temps after separation
60° C
74
Wort Composition
Maltose - 70-75%
Maltotriose - 10 - 15%
Glucose - 10%
75
% Fermentation of Wort from Second Fermentation
10-15%
76
Molasses contaminants by weight
```
Plant material - 20%
Dissolved salts (Ash) - 10%
```
77
Targeted Molasses Brix / Mash
1. Brix <25° Brix
2. Ideal Brix: 17 - 22°
3. pH 4.5 - 5.5
4. Total Sugars - 11-13.6 g/100L
5. ABV potential 7-8%
6. N2 Content 75-100 mg/L
7. Phosphorous 15-20 mg/L
78
Pasteurization time for molasses
30 mins at 75° C significantly reduces Lactobacili
79
Optimal pH
Initial acidity level where fermentation works best
| 4.5 - 5.5 pH for rum
80
Temp for cooking piñas
100° C for 36-48h
81
What are the sugar levels of Agave in the piña?
24° Brix
82
Sugar content of grapes?
15-24%
83
Solids portion of grapes
30-35% per volume
84
Optimal strength for two-stage pot final distillate strength?
63.5%
85
Feed for Malt Whisky Batch Pot Wash
30-34° C
| 7-11% ABV
86
Coffey Still number of trays Stripping and Rectifying?
SC - 30 tray
| RC - 40 tray
87
Live Steam adds how much volume
10%
88
ABV of Hot Feints
10-15%
89
Bourbon distillate
56-60%
90
How much do ABV % rise in alcohol concentration per annum in US
2%
91
What is the ABV% lost in Scotland per annum whisky
Minimum 2% ABV
92
Where does maturation happen quicker - cold or warm climates?
Warm
93
Barley has a typical starch content of:
57-88%
94
Steeping increases grain moisture form its storage levels of typically 12% to about
43-46%
95
Bagasse moisture content
40-50%
96
Q52. What is the main sugar found in the agave plant?
Fructose (Fructan)
97
```
Q53. How is the storage polymer inulin, found in the agave plant, broken down?
a. adding enzymens
b. heat
c. enzymes and heat
d none of the above
```
Heating the piña
98
```
Q54. What is the normal heating method for mezcal production?
A diffuser
B hornos
C autoclave
D stone lined earthen pit
```
A stone lined earthen pit
99
Q55. The waste plant material (or bagazo) after milling is not discarded. What is it NOT used for?
Fuel
Fertilizer
Furniture stuffing
Animal feed
Animal feed
100
Steeping increases moisture from what to what?
12% to 43-46%
101
When does a kernel germinate?
30% water moisture
102
What is the moisture rate of barley after Kiln? and Grain?
4-5% Barley
| 5-6.5% grain
103
Peated Malt Moisture content
50 - 60% - so they dont burn
104
Rye Germination days
7 days
105
Sorghum Malt Germination days
4 - 6 days
106
Wheat N2; Moisture; Temps; Germ Time
N2 <1.6%
42% - absorbs more easily
16° C - germinates at cooler temps
5 days
107
1 ton of grapes?
600-680 liters of juice
108
Grapes sugar content
15-24%
109
Taget Brix fo sugar?
16-22° Brix
110
Taget Brix fo sugar? pH and TA grapes
16-22° Brix
3.4 - 3.7 pH
6 mg/L (Red) 8 mg/L (White)
111
Sulphur in grapes max
<10 mg/L
112
Brix for Pomme Fruits
14° Brix
113
Rum Receiving Tank ABV
63%
114
Average Rum maturation
1-2 year
| up to 10 y +
115
Angel Share in Tropics for Rum
5-10% pa (that is why many not aged long)
116
Angel Share for Tequila
10% pa
117
Distilled brandy
70% ABV
118
Wooden barrel staves time exposed outside before construction
12- 36m
119
Wood moisture for barrel production
~15%
120
Temps in a Chai
24-30° C (Brandy warehouse)
121
ABV loss for brandy
2-3%
122
Butt Barrel Capacity
500L
123
Hogshead Barrel Capacity
250 L
124
American Standard Barrel Capacity
191 L
125
Puncheon Barrel Capacity
550 L
126
Dumpy Puncheon Barrel Capacity
463 L
127
Port Pipe Barrel Capacity
650 L
128
Barrique Barrel Capacity
225 L
129
Quarter Cask Barrel Capacity
~50L
130
Firkin Barrel Capacity
~40L
131
Upper and Lower Warning Limits
1.5 Standard Deviations "early warning"
132
Max ABV of distilled alcohol?
97.2% cannot achieve 100% buy distillation (azeotrope mixture)
133
Wash feed of NS
10% ABV
134
Extractor ABV for GNS
15-20% ABV pure and clean
135
Final ABV for Neutral Spirits?
96.2% ABV
136
What was vodka's initial/traditional strength?
20% ABV
137
Spoilage organisms ideal temperatures
Spoilage - 25-30° C
| E Coli - 37° C (body temps)
138
Ideal growing temp for Lactobacillus
44° C
139
How does bacteria grow?
Exponentially
| 2^n n= generation
140
100T of sugar cane can produce
10- 11 tons of sugar
| 3 tons of molasses
141
Bagasse sugars
1 - 2%
142
High Test Molasses
80% sugar weight
143
Molasses Sugar Content by weight
Grade A -
Grade B -
Grade C - Gravity
Grade A - 65%
Grade B - 60%
Grade C - 50% & 1.45 Specific Gravity
144
Temp when molasses sugars start to break down
40° C
145
VOLATILE ACIDITY
Ideally <2,500 mg/L
| Acetic and Formic Acid
146
1 Brix
1 gram of sugar in 100 mL
147
Max S02 for grapes to not spoil Brandy
10-50 mg/L
| For "free' levels <10mg/L
148
Common levels for sugar with Brandy distillation
16 - 22°
149
How old can Agave live?
Up to 30 years
150
α-pinene % in Juniper
| And how much in Juniper in a L
50%
30g per L (96% ABV)
Makes up 40-50% of botanicals
151
Lethal dose of Thulone (chemical in Absinthe) and limits in US and EU
45 mg/L
| <10 mg/L
152
Anethole - flavor compound in anise (%)
| Sweetness level vs Sucrose
80% of essential oil
| 13X
153
Botanicals storage temps
(4-10° C)
154
```
Water breakdown
Earth
Salt water
Fresh in ice caps
Ground water
Fresh Surface
```
```
Earth - 70%
Salt water - 97%
Fresh in ice caps - 2%
Ground water - 0.6%
Fresh Surface - 0.4%
```
155
Legal limit of ANTC - Apparent Total Nitroso-Compounds
< 20 μg/L.
156
Legal limit of Trihalomethanes (THMs)
< 100 mg/L
157
Potable water specs
Total coliform bacteria < 1 cell per 100 mL
| All micro-colonies < 10 cfu (colony forming units) per mL
158
Levels in water for Copper
< 10mg / L - toxic to yeast above that number
159
Levels in water for Zinc
Good for yeast 0.08-0.2mg/L
| Above 0.6 mg/L inhibits amylase enzymes
160
Levels in water Ammonium
Zero - signs of pollution or contamination
161
Levels in water Iron
Essential for yeast low levels 0.2 - 0.5 mg/L
162
Levels in water Manganese
good at low levels
| >0.5mg/L inhibits yeast growth
163
Levels in water Nitrate
Neutral flavor can cause ATNC a carcinogenic
| Reduces fermentation rates and pH
164
Levels in water Sulphates
Impacts taste but good for protein and starch degredation
165
Levels in water Magnesium
more water soluble and good for enzyme and yeast formation
166
Levels in water Calcium
Neutral in flavor promotes scales
| but also protects α-amylase from thermal denaturation
166
Levels in water Calcium
Neutral in flavor promotes scales
| but also protects α-amylase from thermal denaturation
167
% dry matter (w/w)
Cream yeast
Pressed yeast
Dried yeast
Cream yeast ~ 18 % dry matter (w/w)
Pressed yeast ~ 25 % dry matter (w/w)
Dried yeast ~ 95 % dry matter (w/w)
168
Pressed yeast supply and storage temps
Cream Yeast
Dried Yeast
25 kg @ 3-4°C
25,000L tankers @ 3-4°C
Ambient temps cool and dry place for 12 months
169
Amylose to Amylopectin
Amylose - 25%
| Amylopectin - 75%
170
amount of heads removed from gin?
0-1%
171
Pot Ale BOD
pot ale is typically 40,000-50,000 mg/L BOD
172
Fermenter for wine size?
2x high as it is wide
173
Yeast cells in 1 g
25g would be
And per ml
10 billion
25*10b = 250 b
1bL =100,000
So 250b/100k = 2,500,000 yeast per mL
174
Temps for wine high v low
```
Higher = more esters - red 25C +
Lower = less 5C or lower
```
175
Acceptance levels for bad grapes?
<3%
176
Roller Mill
```
Husk - 18
Coarse grits - 7
Fine grits 1 - 35
Fine grits 2 - 20
Flour - 8
Fine flour - 12
```
177
Hammer Mill
```
Husk - 1
Coarse grits - 4
Fine grits 1 - 15
Fine grits 2 - 20
Flour -30
Fine flour - 30
```
