Production

Question 1

Role Carbohydrates?

Answer 1

Source of sugars through process of conversion

Question 2

Ethanol - (volatile) evaporates at…

Answer 2

78.3 degrees

Question 3

Congeners are ?

Answer 3

compounds responsible for flavours

Question 4

Proof system?

Answer 4

2 degrees = 1%abv

Question 5

methanol - (volatile) evaporates at… / aka?

Answer 5

64 degrees/ aka foreshots/ part of the heads

Question 6

congeners derived from what 2 sources?

Answer 6

base product, and during fermentation process (esters)

Question 7

Pot still parts? (x5)

Answer 7

swan neck, still head, Lyne Arm, Drain, Condenser (shell and tube/ worm and tube).

Question 8

1st pot distillation/ create low wines abv? (aim to reduce water content)

Answer 8

25-30 degrees (still with a lot of water in order to not miss available congeners)

Question 9

2nd pot distillation aims x2?

Answer 9

concentrate and select both the ethanol > and the congeners with a similar boiling point to ethanol.

Question 10

typical abv from pot ditillation

Answer 10

75% abv

Question 11

Column still can create abv to what %

Answer 11

96%

Question 12

Column still parts x2

Answer 12

Bubble caps

Downcomer

Question 13

Spirits made in column still which are characterful due to having a distillation strength (pre-dilution) of ~75% abv ?

Answer 13

Armagnac
Bourbon
Rhum agricole

Question 14

Spirit eg made in column still which is less characterful / with ~90% abv distillation strength?

Answer 14

light marks Rum

Scottish grain whisky