Production

Question 1

Carbohydrates

Answer 1

from any agricultural product source of food for yeast during alcoholic fermentation. // or complex carbohydrates if no ready sugar source.

Question 2

Ethanol - (volatile) evaporates at…

Answer 2

78.3 degrees

Question 3

Congeners

Answer 3

compounds/fractions 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 x2…

Answer 6

base product, and during fermentation process (esters)

Question 7

Pot still parts

Answer 7

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

Question 8

1st pot distillation aim?

abv of low wines?

Answer 8

removes some of the water

low wines = 25-30% abv

Question 9

2nd pot distillation aim»

Answer 9

select and concentrate ethanol > and desirable congeners

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

Answer 12

Bubble caps

Downcomer

Question 13

Spirit eg made in column still which is characterful / with ~75% abv ?

Answer 13

Armagnac
Bourbon
Rhum agricole

Question 14

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

Answer 14

light marks Rum

Scottish grain whisky