Created by Martha Cima about 6 years ago
Common Factors Affecting Quality
Ways carbohydrate is stored by raw materials
How can the influence of yeast on style be controlled by producer?
Types of Alcohol found in Spirits
How Distillation Works
Types of congeners
Why is copper important in distillation process?
What are the two principle types of condensers
How do condensers work
How many rectification plates can there be in a column still
5 elements shared by all pot stills
3 methods that could be used to heat a pot still
The effects of temperature gradient in pot stills
How will a tall head on a pot still make a difference to the final spirit style.?
Effects of angle of linking tube in pot still
How can the design of a pot still help reflux to be increased?
What is the purpose of the 1st distillation in double pot still distillation
Making a cut
What is found in the tails that can gives a richer and weightier character at lower levels but if too high will be unpalatable. Why are these found at higher concentrations in the tail.
Ways of promoting reflux in column stills
2 Stages of continuous distillation
Techniques for further reduce flavour of spirit after column distillation (x2)
Why is de-methalysing normally needed in vodka production?
Post distillation operations (x4)
Three ways that an oak barrel can flavour a spirit
Variables in oak barrels that will effect style of final spirit
Species of oak used in aging spirits
At what abv are spirits usually distilled to before entering barrel so as not to extract unpleasant flavours