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IBD General Certificate > Numbers > Flashcards

Numbers Flashcards

1
Q

Original gravity of unfermented liquor?

A

1.045 - 1.080

“Declared Gravity”

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2
Q

Final density of spirits

A

1.005 - 0.996

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3
Q

Prefermentation temps

A

15-25°C

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4
Q

Max temps for fermentation

A

35°C

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5
Q

Optimal temperature for wort processing (starch to sugars)?

A

65°C

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6
Q

How much starch is converted to fermentable sugars during mashing?

A

80%

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7
Q

Typical wash pH at end of cereal fermentation?

A

3.9-4.1 anything below 3.9 could lead to microbial contamination

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8
Q

Fermentation temps for Light Rum

A

32-34°C

Sometimes 37°C

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9
Q

Percentage of yeast used to propagate molasses?

A

Up to 90%

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10
Q

What is the pH for acid washed yeast in conditioning rum?

A

pH 2.2 -2.5

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11
Q

How often should recycled yeast be replaced?

A

2 - 6 months

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12
Q

Shelf life of dried yeast?

A

~3 years

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13
Q

What is the temp range limits for light rum fermentation?

A

28°C - 33°C

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14
Q

What is the temp range limits for Heavy rum fermentation?

A

27°C - 33°C

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15
Q

Specific Gravity of Molasses mash?

A

<22° Brix. Highest max 25°

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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

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17
Q

Molasses mash pH and Brix for Batch Fermentation?

A

pH 4.5

18° - 22° Brix

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18
Q

Target Brix and ABV for Batch Molasses post fermentation?

A

5-7° Brix

8-9% ABV

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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

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20
Q

Whisky grain wash Starting Gravity & pH

A

1.065-1.070
16-17° Brix
5.2 pH (drops to 4 pH)

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21
Q

Grape Must Starting Gravity & pH

A

> 1.080
19.3° Brix
<4 pH

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22
Q

What does a low pH do?

A

Helps kill bacteria

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23
Q

Calvados production time

A

up to 6 months

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24
Q

Grain fermentation time

A

48-72 hours

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25
Q

Brandy fermentation

A

up to 14 days

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26
Q

What is a healthy yeast assimilable nitrogen (YAN) in grape must?

A

150-200 mg/L

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27
Q 
Mosto:
ABV
BRIX
pH
YAN
A

4.5% ABV
10° Brix (can be 4-12° Brix)
>4.5 pH
200 mg/L YAN

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28
Q 
Grape:
ABV
BRIX
pH
YAN
A

ABV - 10-15%
BRIX.- >19.3° Brix
pH <5pH
YAN: 150-200 mg/L

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29
Q

Boiling point of alcohol?

A

78.4°C

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30
Q

Boiling point of alcohol?

A

78.4°C

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31
Q

Wash Feed ABV

A

8%

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32
Q

How many plates in a column continuous still?

A

20 - 30

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33
Q

What is the typical wash feed temp and ABV?

A

30-34° C

7-14% ABV

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34
Q

Temperature of wash before feeding into stripping column?

A

85° C

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35
Q

Vapor/wash ABV when leaving the stripping column?

A

10-25%

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36
Q

Grain whisky in Scotland

A

94.8% ABV

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37
Q

Rectifying column plate in continuous still ABV

A

92-96%

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38
Q

Resting time for Beer Vessel “dead wash” rum

A

> 8 hours

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39
Q

Distilled rum strength?

A

70-80% ABV

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40
Q

Rum wash? Rum Vapor?

A

8% ABV

50% ABV

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41
Q

Base brandy ABV

A

10-12%

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42
Q

Brandy heads
Brandy hearts
Brandy tails

A

Head - 1-3%
Hearts - 28-30% (Brouillis)
Tails - The remainder until 1% ABV

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43
Q

Second distillation brandy hearts ABV?

A

75%

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44
Q

Secondes (Brandy) ABV

A

60% ABV to 5% ABV

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45
Q

How many yeast cells per mL should be added to grape juice at the beginning of fermentation?

A

2,500,000

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46
Q

Common/traditional ABV from single run of Armagnac?

A

50-62% ABV

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47
Q

Grappa pomace ABV

A

3-4% just barely enough to distill

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48
Q

Grappa final ABV after distill?

A

70-80% as high as 86%

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49
Q

Density of water

A

1.000 g/mL at 4° C

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50
Q

Brewers/Distillers practice of calc specific density

A

Multiply SD *1000 the subtract - 1000

Eg 1.060 * 1000 = 1060 - 1000 = 60

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51
Q

How to calc grist weight

A

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

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52
Q

How to calc grist weight

A

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

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53
Q

Number of sieves in a grading sieve?

A

typically 5

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54
Q

Ideal liquor to grist ratio?

A

2.5 - 3.5L of water per 1kg of dry Grist

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55
Q

Gelatinization Temperature for Barley

A

61 - 62° C

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56
Q

Starch chain breakdown

A

Amylose - 25%

Amlopectin - 75%

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57
Q

Gelatinization Temperature for Wheat

A

52 - 54° C

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58
Q

Gelatinization Temperature for Maize

A

70 - 80° C

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59
Q

Gelatinization Temperature for Rice

A

70 - 80° C

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60
Q

Gelatinization Temperature for Sorghum

A

70 - 80° C

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61
Q

Gelatinization Temperature for Oats

A

55 - 60° C

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62
Q

Gelatinization Temperature for Rye

A

60 - 65° C

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63
Q

ideal pH, temp range and deactivation temp for α-amylase & β-Amylase

A

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

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64
Q

Limit dexitrinase enzyme pH, ideal Temp, Deactive temp

A

pH 4.5
Temp 55-60° C
Deactive 65° C

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65
Q

Best temperature for wort to allow enzymes to work?

A

62 - 65°C. why?

α-amylase - 70 - 75
β-amylase - 63 - 65
Limit dextrinase - 55 - 60

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66
Q

Steam cooking non malted grains

A

Temp - 140° C
Pressure - 4 bar
Time - 1 hour

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67
Q

Backset acidity

A

5.4 - 5.6 pH

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68
Q

Time, temp, pressure for Continuous Cooking under Pressure

A

170-177˚C and 7 – 9 bar for two to six minutes

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69
Q

Optimal temp for batch of continuous cooking of non-malted grains

A

64° C allows α- and β-amylase to optimally work

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70
Q

What is not permitted in Scotish Whisky

A

Exogenous enzymes

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71
Q

In Continuous cooking under pressure what is a good substitute for malted barley is allowed?

A

Exogenous enzymes

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72
Q

Temp for Sparging

A

75° C

73
Q

Wort temps after separation

A

60° C

74
Q

Wort Composition

A

Maltose - 70-75%
Maltotriose - 10 - 15%
Glucose - 10%

75
Q

% Fermentation of Wort from Second Fermentation

A

10-15%

76
Q

Molasses contaminants by weight

A 
Plant material - 20%
Dissolved salts (Ash) - 10%
77
Q

Targeted Molasses Brix / Mash

A
  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
Q

Pasteurization time for molasses

A

30 mins at 75° C significantly reduces Lactobacili

79
Q

Optimal pH

A

Initial acidity level where fermentation works best

4.5 - 5.5 pH for rum

80
Q

Temp for cooking piñas

A

100° C for 36-48h

81
Q

What are the sugar levels of Agave in the piña?

A

24° Brix

82
Q

Sugar content of grapes?

A

15-24%

83
Q

Solids portion of grapes

A

30-35% per volume

84
Q

Optimal strength for two-stage pot final distillate strength?

A

63.5%

85
Q

Feed for Malt Whisky Batch Pot Wash

A

30-34° C

7-11% ABV

86
Q

Coffey Still number of trays Stripping and Rectifying?

A

SC - 30 tray

RC - 40 tray

87
Q

Live Steam adds how much volume

A

10%

88
Q

ABV of Hot Feints

A

10-15%

89
Q

Bourbon distillate

A

56-60%

90
Q

How much do ABV % rise in alcohol concentration per annum in US

A

2%

91
Q

What is the ABV% lost in Scotland per annum whisky

A

Minimum 2% ABV

92
Q

Where does maturation happen quicker - cold or warm climates?

A

Warm

93
Q

Barley has a typical starch content of:

A

57-88%

94
Q

Steeping increases grain moisture form its storage levels of typically 12% to about

A

43-46%

95
Q

Bagasse moisture content

A

40-50%

96
Q

Q52. What is the main sugar found in the agave plant?

A

Fructose (Fructan)

97
Q 
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
A

Heating the piña

98
Q 
Q54. What is the normal heating method for mezcal production?
A diffuser
B hornos
C autoclave
D stone lined earthen pit
A

A stone lined earthen pit

99
Q

Q55. The waste plant material (or bagazo) after milling is not discarded. What is it NOT used for?

Fuel
Fertilizer
Furniture stuffing
Animal feed

A

Animal feed

100
Q

Steeping increases moisture from what to what?

A

12% to 43-46%

101
Q

When does a kernel germinate?

A

30% water moisture

102
Q

What is the moisture rate of barley after Kiln? and Grain?

A

4-5% Barley

5-6.5% grain

103
Q

Peated Malt Moisture content

A

50 - 60% - so they dont burn

104
Q

Rye Germination days

A

7 days

105
Q

Sorghum Malt Germination days

A

4 - 6 days

106
Q

Wheat N2; Moisture; Temps; Germ Time

A

N2 <1.6%
42% - absorbs more easily
16° C - germinates at cooler temps
5 days

107
Q

1 ton of grapes?

A

600-680 liters of juice

108
Q

Grapes sugar content

A

15-24%

109
Q

Taget Brix fo sugar?

A

16-22° Brix

110
Q

Taget Brix fo sugar? pH and TA grapes

A

16-22° Brix
3.4 - 3.7 pH
6 mg/L (Red) 8 mg/L (White)

111
Q

Sulphur in grapes max

A

<10 mg/L

112
Q

Brix for Pomme Fruits

A

14° Brix

113
Q

Rum Receiving Tank ABV

A

63%

114
Q

Average Rum maturation

A

1-2 year

up to 10 y +

115
Q

Angel Share in Tropics for Rum

A

5-10% pa (that is why many not aged long)

116
Q

Angel Share for Tequila

A

10% pa

117
Q

Distilled brandy

A

70% ABV

118
Q

Wooden barrel staves time exposed outside before construction

A

12- 36m

119
Q

Wood moisture for barrel production

A

~15%

120
Q

Temps in a Chai

A

24-30° C (Brandy warehouse)

121
Q

ABV loss for brandy

A

2-3%

122
Q

Butt Barrel Capacity

A

500L

123
Q

Hogshead Barrel Capacity

A

250 L

124
Q

American Standard Barrel Capacity

A

191 L

125
Q

Puncheon Barrel Capacity

A

550 L

126
Q

Dumpy Puncheon Barrel Capacity

A

463 L

127
Q

Port Pipe Barrel Capacity

A

650 L

128
Q

Barrique Barrel Capacity

A

225 L

129
Q

Quarter Cask Barrel Capacity

A

~50L

130
Q

Firkin Barrel Capacity

A

~40L

131
Q

Upper and Lower Warning Limits

A

1.5 Standard Deviations “early warning”

132
Q

Max ABV of distilled alcohol?

A

97.2% cannot achieve 100% buy distillation (azeotrope mixture)

133
Q

Wash feed of NS

A

10% ABV

134
Q

Extractor ABV for GNS

A

15-20% ABV pure and clean

135
Q

Final ABV for Neutral Spirits?

A

96.2% ABV

136
Q

What was vodka’s initial/traditional strength?

A

20% ABV

137
Q

Spoilage organisms ideal temperatures

A

Spoilage - 25-30° C

E Coli - 37° C (body temps)

138
Q

Ideal growing temp for Lactobacillus

A

44° C

139
Q

How does bacteria grow?

A

Exponentially

2^n n= generation

140
Q

100T of sugar cane can produce

A

10- 11 tons of sugar

3 tons of molasses

141
Q

Bagasse sugars

A

1 - 2%

142
Q

High Test Molasses

A

80% sugar weight

143
Q

Molasses Sugar Content by weight
Grade A -
Grade B -
Grade C - Gravity

A

Grade A - 65%
Grade B - 60%
Grade C - 50% & 1.45 Specific Gravity

144
Q

Temp when molasses sugars start to break down

A

40° C

145
Q

VOLATILE ACIDITY

A

Ideally <2,500 mg/L

Acetic and Formic Acid

146
Q

1 Brix

A

1 gram of sugar in 100 mL

147
Q

Max S02 for grapes to not spoil Brandy

A

10-50 mg/L

For “free’ levels <10mg/L

148
Q

Common levels for sugar with Brandy distillation

A

16 - 22°

149
Q

How old can Agave live?

A

Up to 30 years

150
Q

α-pinene % in Juniper

And how much in Juniper in a L

A

50%
30g per L (96% ABV)
Makes up 40-50% of botanicals

151
Q

Lethal dose of Thulone (chemical in Absinthe) and limits in US and EU

A

45 mg/L

<10 mg/L

152
Q

Anethole - flavor compound in anise (%)

Sweetness level vs Sucrose

A

80% of essential oil

13X

153
Q

Botanicals storage temps

A

(4-10° C)

154
Q 
Water breakdown
Earth
Salt water
Fresh in ice caps
Ground water
Fresh Surface
A 
Earth - 70%
Salt water - 97%
Fresh in ice caps - 2%
Ground water - 0.6%
Fresh Surface - 0.4%
155
Q

Legal limit of ANTC - Apparent Total Nitroso-Compounds

A

< 20 μg/L.

156
Q

Legal limit of Trihalomethanes (THMs)

A

< 100 mg/L

157
Q

Potable water specs

A

Total coliform bacteria < 1 cell per 100 mL

All micro-colonies < 10 cfu (colony forming units) per mL

158
Q

Levels in water for Copper

A

< 10mg / L - toxic to yeast above that number

159
Q

Levels in water for Zinc

A

Good for yeast 0.08-0.2mg/L

Above 0.6 mg/L inhibits amylase enzymes

160
Q

Levels in water Ammonium

A

Zero - signs of pollution or contamination

161
Q

Levels in water Iron

A

Essential for yeast low levels 0.2 - 0.5 mg/L

162
Q

Levels in water Manganese

A

good at low levels

>0.5mg/L inhibits yeast growth

163
Q

Levels in water Nitrate

A

Neutral flavor can cause ATNC a carcinogenic

Reduces fermentation rates and pH

164
Q

Levels in water Sulphates

A

Impacts taste but good for protein and starch degredation

165
Q

Levels in water Magnesium

A

more water soluble and good for enzyme and yeast formation

166
Q

Levels in water Calcium

A

Neutral in flavor promotes scales

but also protects α-amylase from thermal denaturation

166
Q

Levels in water Calcium

A

Neutral in flavor promotes scales

but also protects α-amylase from thermal denaturation

167
Q

% dry matter (w/w)
Cream yeast
Pressed yeast
Dried yeast

A

Cream yeast ~ 18 % dry matter (w/w)
Pressed yeast ~ 25 % dry matter (w/w)
Dried yeast ~ 95 % dry matter (w/w)

168
Q

Pressed yeast supply and storage temps
Cream Yeast
Dried Yeast

A

25 kg @ 3-4°C
25,000L tankers @ 3-4°C
Ambient temps cool and dry place for 12 months

169
Q

Amylose to Amylopectin

A

Amylose - 25%

Amylopectin - 75%

170
Q

amount of heads removed from gin?

A

0-1%

171
Q

Pot Ale BOD

A

pot ale is typically 40,000-50,000 mg/L BOD

172
Q

Fermenter for wine size?

A

2x high as it is wide

173
Q

Yeast cells in 1 g
25g would be
And per ml

A

10 billion
25*10b = 250 b
1bL =100,000
So 250b/100k = 2,500,000 yeast per mL

174
Q

Temps for wine high v low

A 
Higher = more esters - red 25C +
Lower = less 5C or lower
175
Q

Acceptance levels for bad grapes?

A

<3%

176
Q

Roller Mill

A 
Husk - 18
Coarse grits - 7
Fine grits 1 - 35
Fine grits 2 - 20
Flour - 8
Fine flour - 12
177
Q

Hammer Mill

A 
Husk - 1 
Coarse grits - 4
Fine grits 1 - 15 
Fine grits 2 - 20
Flour -30
Fine flour - 30

IBD General Certificate (52 decks)

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