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Pot Still
A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired. Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations. Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations. Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Whisky
Malt whisky is whisky made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky can be made using other malted grains besides barley, those versions are not called malt whisky without specifying the grain, such as rye malt whisky or buckwheat malt whisky. Laws The exact definitions of "malt whisky" and "single malt whisky" and the restrictions governing their production vary according to regulations established by different jurisdictions for marketing whisky. For example, Scotch whisky regulationsThe Scotch Whisky Regulations 2009 ''The National Archives'', 2009. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distillation
Distillation, or classical distillation, is the process of separation process, separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products (which may condense into liquids or solids); this may involve chemical changes such as destructive distillation or Cracking (chemistry), cracking. Distillation may result in essentially complete separation (resulting in nearly pure components), or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In Chemical industry, industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alembic
An alembic (from ar, الإنبيق, al-inbīq, originating from grc, ἄμβιξ, ambix, 'cup, beaker') is an alchemical still consisting of two vessels connected by a tube, used for distillation of liquids. Description The complete distilling apparatus consists of three parts: the "cucurbit" (Arabic: ; Greek: , ), the still pot containing the liquid to be distilled, which is heated by a flame; the "head" or "cap" (, ; Greek , ) which fits over the mouth of the cucurbit to receive the vapors, with an attached downward-sloping "tube" (, ); and the "receiver" (, ; , or , ) container. In the case of another distilling vessel, the retort, the "cap" and the "cucurbit" have been combined to form a single vessel. The anbik is also called the raʾs (head) of the cucurbit. The liquid in the cucurbit is heated or boiled; the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. A modern descendant of the alemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanol Toxicity
Methanol toxicity (also ''methanol poisoning'') is poisoning from methanol, characteristically via ingestion. Symptoms may include a decreased level of consciousness, poor or no coordination, hypothermia, vomiting, abdominal pain, and a specific smell on the breath. Decreased vision may start as early as twelve hours after exposure. Long-term outcomes may include blindness and kidney failure. Blindness may occur after drinking as little as 10mL; death may occur after drinking quantities over 15 mL (median 100mL, varies depending on body weight). Methanol poisoning most commonly occurs following the drinking of windshield washer fluid. This may be accidental or as part of an attempted suicide. Toxicity may also rarely occur through extensive skin exposure or breathing in fumes. When methanol is broken down by the body it results in formaldehyde, formic acid, and formate which cause much of the toxicity. The diagnosis may be suspected when there is acidosis or an increased osmol g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanol
Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a light, volatile, colourless, flammable liquid with a distinctive alcoholic odour similar to that of ethanol (potable alcohol). A polar solvent, methanol acquired the name wood alcohol because it was once produced chiefly by the destructive distillation of wood. Today, methanol is mainly produced industrially by hydrogenation of carbon monoxide. Methanol consists of a methyl group linked to a polar hydroxyl group. With more than 20 million tons produced annually, it is used as a precursor to other commodity chemicals, including formaldehyde, acetic acid, methyl tert-butyl ether, methyl benzoate, anisole, peroxyacids, as well as a host of more specialised chemicals. Occurrence Small amounts of methanol are present in normal, healthy hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashing
In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture. Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably ) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom. Etymology The term "mashing" probably originates from the Old English noun ''masc'', which means "soft mixture", and the Old English verb ''mæscan,'' which means "to mix with hot water". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a chemical stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Press Of Kentucky
The University Press of Kentucky (UPK) is the scholarly publisher for the Commonwealth of Kentucky, and was organized in 1969 as successor to the University of Kentucky Press. The university had sponsored scholarly publication since 1943. In 1949, the press was established as a separate academic agency under the university president, and the following year Bruce F. Denbo, then of Louisiana State University Press, was appointed as the first full-time professional director. Denbo served as director of UPK until his retirement in 1978, building a small but distinguished list of scholarly books with emphasis on American history and literary criticism. Since its reorganization, the Press has represented a consortium that now includes all of Kentucky's state universities, seven of its private colleges, and two historical societies. UPK joined the Association of University Presses in 1947. The press is supported by the Thomas D. Clark Foundation, a private nonprofit foundation establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky Advocate
Marvin R. Shanken (born October 4, 1943) is an American publisher and founder of M. Shanken Communications. Shanken's roster of lifestyle publications includes ''Wine Spectator'', '' Cigar Aficionado'' and ''Whisky Advocate''. Based in Manhattan, M. Shanken Communications has offices in Napa, California and Emmaus, Pennsylvania. Life and career Shanken grew up in New Haven, Connecticut. He is of Judaic heritage. He received an undergraduate BBA degree in 1965 from the University of Miami, and then an MBA at American University in 1968. Shanken started his career in real estate and investment banking, then moved into publishing in 1973, purchasing ''Impact'', a small wine and spirits industry newsletter. His company has expanded to other trade publications including ''Market Watch'', ''Shanken News Daily'' and ''Impact Newsletter''. In 1979, he purchased ''Wine Spectator'' a few years after its 1976 founding,Prial, Frank J. (February 16, 1986). Wine Spectator: Marvin R. Shank ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Single Malt Scotch
Single malt Scotch refers to single malt whisky made in Scotland. To qualify for this category, a whisky must have been distilled at a single distillery using a pot still distillation process and made from a mash of malted barley. Therefore, a single malt means that the whisky has not been blended elsewhere with whisky from other distilleries. As with any Scotch whisky, a single malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years, although most single malts are matured longer. Definitions * "Malt" indicates that the whisky is distilled from a "malted" barley. Malting calls for soaking the grains in water for several days until it germinates. Heat is then applied to stop the germination, often using peat as the fuel. Other grains, such as rye or wheat, can be malted for other types of whisky, but barley must be used for single malt Scotch. The dry malt is ground into flour (grist) and mixed with hot water; this mashing proce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Atmosphere (unit)
The standard atmosphere (symbol: atm) is a unit of pressure defined as Pa. It is sometimes used as a ''reference pressure'' or ''standard pressure''. It is approximately equal to Earth's average atmospheric pressure at sea level. History The standard atmosphere was originally defined as the pressure exerted by 760 mm of mercury at and standard gravity (''g''n = ). It was used as a reference condition for physical and chemical properties, and was implicit in the definition of the Celsius temperature scale, which defined as the boiling point of water at this pressure. In 1954, the 10th General Conference on Weights and Measures (CGPM) adopted ''standard atmosphere'' for general use and affirmed its definition of being precisely equal to dynes per square centimetre (). This defined both temperature and pressure independent of the properties of particular substance. In addition, the CGPM noted that there had been some misapprehension that it "led some physicists to believe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
