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A Practical Handbook on the Distillation of Alcohol from Farm
•^ '' .:,. .^t A PRACTICAL HANDBOOK ON THE Distillation of alcohol FROM FARM PRODUCTS INCLUDING The Processes of Malting; Mashing and Mascerating; Ferment- ing and Distilling Alcohol from Grain, Beets, Potatoes, Molasses, etc., with Chapters on Alcoholometry and the DE-NATURING OF ALCOHOL FOR USE IN Farm Engines, Automobiles, Launch Motors, and in Heating and Lighting; with a Synopsis of the New Free Alcohol Law and its Amendment and the Government Regulations. BY F. B. WRIGHT. SECOND EDITION. REVISED AND GREATLY ENLARGED NEW YORK SPON & CHAMBERLAIN, 120 Liberty Street LONDON E. & F. N. SPON. Limited. 57 Haymarket, S.W. 1918 >'>f/: x/'Av^-;.:,^ Copyright. 1906, By SPON & CHAMBERLAIN. Copyright, 1907. By SPON & CHAMBERLAIN. CAUBLOT PRESS. £26 William 8tr««t. Naw York. U. 8. A. PREFACE TO SECOND EDITION. " Since the passage of the " Free Alcohol Act there has been a constantly increasing demand for information as to the manufacture of industrial alcohol. This, with the favorable reception ac- corded to the first edition of this book has lead the publishers to bring out a second edition. The entire volume has been carefully revised and not only has the original text been amplified but new chapters have been added explaining the most modem and approved methods and appliances both as used in Europe and in this country. An- other valuable feature of the present volume is the collection of U. S. de-naturing formulas covering the special denaturants necessitated by the various arts and by the Government requirements. The chapters on modem distilling apparatus rectifiers and modem plants have been very carefully pre- pared in order to give the reader a clear idea of the various types of apparatus in use to-day and of their general place in a distillery system. -
The Whiskey Machine: Nanofactory-Based Replication of Fine Spirits and Other Alcohol-Based Beverages
The Whiskey Machine: Nanofactory-Based Replication of Fine Spirits and Other Alcohol-Based Beverages © 2016 Robert A. Freitas Jr. All Rights Reserved. Abstract. Specialized nanofactories will be able to manufacture specific products or classes of products very efficiently and inexpensively. This paper is the first serious scaling study of a nanofactory designed for the manufacture of a specific food product, in this case high-value-per- liter alcoholic beverages. The analysis indicates that a 6-kg desktop appliance called the Fine Spirits Synthesizer, aka. the “Whiskey Machine,” consuming 300 W of power for all atomically precise mechanosynthesis operations, along with a commercially available 59-kg 900 W cryogenic refrigerator, could produce one 750 ml bottle per hour of any fine spirit beverage for which the molecular recipe is precisely known at a manufacturing cost of about $0.36 per bottle, assuming no reduction in the current $0.07/kWh cost for industrial electricity. The appliance’s carbon footprint is a minuscule 0.3 gm CO2 emitted per bottle, more than 1000 times smaller than the 460 gm CO2 per bottle carbon footprint of conventional distillery operations today. The same desktop appliance can intake a tiny physical sample of any fine spirit beverage and produce a complete molecular recipe for that product in ~17 minutes of run time, consuming <25 W of power, at negligible additional cost. Cite as: Robert A. Freitas Jr., “The Whiskey Machine: Nanofactory-Based Replication of Fine Spirits and Other Alcohol-Based Beverages,” IMM Report No. 47, May 2016; http://www.imm.org/Reports/rep047.pdf. 2 Table of Contents 1. -
Questions & Answers
uk g. or y. k is h -w h c t o c s . w w Questions & Answers w The World of Scotch Whisky ORKNEY Kirkwall S E Thurso John D o'Groats I LEWIS R Stornoway Wick B E Lochinver H R Brora Ullapool E Bonar Bridge NORTH T UIST Tain U Invergordon Speyside Torridon O Dingwall Lossiemouth Elgin Portree SOUTH Buckie Banff Forres Fraserburgh UIST Nairn Macduff Keith Inverness Rothes Kyle of Lochalsh Craigellachie SKYE ly eau B ss e Grantown- Huntly N Dufftown h on-Spey c o Fort Augustus L y e Tomintoul Oldmeldrum p S Aviemore Inverurie Mallaig Aberdeen Dee Ballater Fort William Banchory Ben Nevis Loch Ericht 1343 m Stonehaven Tobermory Ballachulish Loch Pitlochry Rannoch Aberfeldy MULL Tay Montrose Blairgowrie Oban Loch Tay Arbroath Loch Awe Carnoustie Perth Dundee Inveraray Crieff Auchterarder Callander Loch Dunblane St Andrews Lochgilphead Lomond Stirling Kinross Glenrothes Helensburgh JURA Falkirk Port Askaig Greenock Dumbarton Tarbert EDINBURGH North ISLAY Berwick GLASGOW Port Ellen East Kilbride Brodick Berwick- Kilmarnock upon-Tweed Campbeltown ARRAN Troon Tweed Biggar Prestwick Melrose Coldstream Ayr Hawick Moffat Dumfries Stranraer Castle Douglas Wigtown Contents Introduction _____________________________________________ 2 - 3 The World's Leading Drink__________________________________ 4 - 7 The History of Scotch Whisky ______________________________ 8 - 10 Making Scotch Whisky ___________________________________ 11 - 19 The Importance of Blending ______________________________ 20 - 22 Scotch Whisky and the World _____________________________ -
Table of Contents
autumn 2019 “What's clever about this excellent list, there's something for everyone and guaranteed delicious drinking.” Gourmet Traveller Wine List of the Year Awards 2018 One Penny Red believes in sourcing wines that complement the contemporary style of its cuisine. In keeping with our own sustainable pursuits we work with growers who make wine with integrity and have respect for the land. In many cases the winemaking approach in the vineyard is sustainable, organic and biodynamic. These wines are labour intensive and made by hand, some by conventional means, others by adopting a minimal intervention approach. Some may look cloudy, but that’s just leaving the good stuff in! It is an eclectic mix of what we believe goes well with our menu and tastes good too. Mostly these wines are fresh and alive, and love being enjoyed with or without food to show off their personality. We hope you enjoy our selection of these hand crafted wines and take away the experience of trying something delicious and accessible. **Be sure to look out for our winery profiles discussing some of our favourite wines currently available. Cheers David Murphy + Mirko Scanu + Manuel Prior TABLE OF CONTENTS sherry + aperitif + sake + sodas page 2 cocktails + fancy drinks page 3 gin & tonic menu + craft beer page 4 wines by the glass + caraf + half bottles page 5 sparkling + champagne + big bottles page 6 OPR WINE CLUB SOMMELIER SELECTION page 7 WHITE WINE riesling + gruner veltliner page 8 pinot gris / grigio + sauvignon blanc + spanish + italian + amber / orange page -
CSS Workbook 2019 Answer
Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6. -
COCKTAILS - - - Section One
CAFE ROYAL COCKTAIL BOOK Compiled by W. J. TARLING Illustrated by FREDERICK CARTER Decorated by THE CHEVRON STUDIO PUBLICATIONS FROM PALL MALL LTD 43 DUKE STREET, ST. JAMES', LONDON, S.W.i MADE AND PRINTED IN GREAT BRITAIN BY THE SIDNEY PRESS LTD., LONDON AND BEDFORD [Sketched by Wykeham Studios ALL Royalties derived by W. J. Tarling from this book are to be equally divided between The United Kingdom Bartenders' Guild Sickness Benefit Fund and The Cafe Royal Sports Club Fund. Contents COCKTAILS - - - Section One OTHER DRINKS - - Section Two INDEX to names of cocktails whose vast number prevents inclusion of . recipes in this book - - - Section Three GLOSSARY - - - Section Four Coronation Edition 1937 Preface O compile this book of Cocktails has been no easy task since it has entailed minutely examining over four thousand recipes, and to keep the book within reasonable bounds it has been only possible to give a selection of the most suitable cocktails. The majority of recipes are the originals of Members of the United Kingdom Bartenders' Guild, of which I have the honour to be President, and I can assure my readers that if they will follow these recipes carefully they will be able to enjoy many drinks with which they were hitherto unacquainted. Careful observation has shown that at the majority of Cocktail parties there is little variation in the cocktails offered, and each party is apt to have a monotonous repetition of Martini, Bronx, Manhattan, and White Lady Cocktails, all, I grant, very good cocktails indeed, but just as apt to be dull as continuous dinners at which the same soup, fish, meat and sweet are served. -
Law of Georgia on Vines and Wine
LAW OF GEORGIA ON VINES AND WINE Georgia is located in the zone of high quality viticulture and wine-making. The objectives of the Law of Georgia on Vines and Wine are to support the development of viticulture and wine-making as a priority sector of the country's economy, and the production and marketing of competitive grapes, wines and other alcoholic beverages of grape origin, and the protection of the consumer market from falsified and poor-quality products. Law of Georgia No 1604 of 30 September 1998- LHG I, No 2, 26.10.1998 Art.17 Law of Georgia No 4869 of 5 June 2005- LHG I, No 21, 18.6.2007 Art.183 Chapter I - General Provisions Article 1 The Constitution of Georgia, this Law and other normative acts are the legal basis for the production and marketing of vine saplings, grapes, wines and other alcoholic beverages of grape origin. Article 2 This Law applies to natural and legal persons, whose economic activities include the production, marketing, storage, transportation, export and import of commodity products in the field of viticulture and wine-making, including products of grape origin. Law of Georgia No 1635 of 4 July 2002 - LHG I, No 23, 24.7.2002 Art.117 Law of Georgia No 4869 of 5 June 2005- LHG I, No 21, 18.6.2007 Art.183 Chapter II - Definition of terms Article 3 The terms used in this Law have following meanings: a) a vineyard - a vine plantation; b) an industrial vineyard - a vine plantation mainly designated for industrial purposes; c) a special vineyard - a vine plantation for scientific research, or educational, collection, -
Spicul De Aur™
Spicul de Aur™ http://www.enteh.com It's a common knowledge that vodka is made of spirit and water. The fact that a good spirit is made out of wheat, is known to the majority of people. The fact that a good vodka should pass several stages of purification is known to many people. But the fact that besides good spirit and good water vodka has got many other natural ingredients improving its taste, is known only to specialists. ‘Enteh’ JSC - we try to make this fact well-known, offering a new series of vodka under the trademark "Spicul de Aur". All kinds of Spicul de Aur™ vodka are made of high quality wheat spirit "Lux" and drinking water purified according to a special technology of indirect osmosis – with the subsequent processing by the activated coal and careful filtration through quartz sand, that reliably provides a high degree of clearing of the drink. Besides it the product passes platinum filtration through a special triple filter in which platinum in the form of thin threads is inserted into the so-called cartridge filters. It has a delicate vodka aroma, crystal purity and anti-hangover effect. It is an environmentally-pure product. The main thing is that if you compare the quality of products of Spicul de Aur™ with other kinds of vodka of the same price category you will see that we guarantee a pleasant and a healthy feast, not imposing extra expenses on you. Products in the production process passes the following elements of purification: The alcohol used in the production, is cleaned by: 1. -
Distillation Strategies: a Key Factor to Obtain Spirits with Specific Organoleptic Characteristics
DISTILLATION STRATEGIES: A KEY FACTOR TO OBTAIN SPIRITS WITH SPECIFIC ORGANOLEPTIC CHARACTERISTICS Pau Matias-Guiu Martí ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. -
The Liquor Industry 345
THE LIQUOR INDUSTRY 345 TABLE 38. WINE EXPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1925, INCLUSIVE 346 STATISTICS OF THE LIQUOR INDUSTRY TABLE 39, WINE IMPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1931, INCLUSIVE THE LIQUOR INDUSTRY 347 TABLE 40. APPARENT CONSUMPTION OF WINE IN THE UNITED STATES, FISCAL YEARS 1912 TO 1932, INCLUSIVE TABLE 41. INTERNATIONAL TRADE IN WINES 1930 (In thousands of gallons) * Estimated. f Less than 1,000 gallons. Source: International Yearbook of Agricultural Statistics. SELECTED BIBLIOGRAPHIES * YEASTS AND FERMENTATION AHRENS. Das Gahrungs-Problem. In Sammlung Chemischer & Technischer Vortraege. Vol. II. Stuttgart, 1902. ALLEN, PAUL W. Industrial Fermentation. New York, 1926. BITTING, K. G. Yeasts and Their Properties. (Purdue Uni- versity Monograph Series, No. 5.) BUCHNER, E. H., and M. HAHN. Die Zymase Gahrung. Miinchen, 1903. EFFRONT. Biochemical Catalysts. New York, 1917. GREEN-WINDISCH. Die Enzyme. Berlin, 1901. GUILLIERMOND, A. The Yeasts. New York, 1920. HANSEN, E. CHR. Practical Studies in Fermentation. London, 1896. HARDEN, ARTHUR. Alcoholic Fermentation. London, 1923. HENRICI, A. T. Molds, Yeasts, and Actinomycetes. New York, 1930. JORGENSEN. Micro-Organisms of Fermentation. London, 1900. KLOECHER. Fermentation Organisms. London, New York, 1903. LAFAR. Technical Mycology. London, 1910. MAERCKER. Handbuch der Spiritusfabrikation. Berlin, 1908. MATTHEWS, CHAS. G. Manual of Alcoholic Fermentation. London, 1901. OPPENHEIMER. Dis Fermente. Leipzig, 1913-29. RIDEAL, SAMUEL. The Carbohydrates and Alcohol. London, 1920. *The student will find directions to further bibliographies on all of the topics included here, except whiskey, in: West and Berolzheimer. -
Beverage List
“I drink when I have occasion and sometimes when I have no occasion”. - MIGUEL DE CERVANTES THE COCKTAIL Apperitivos Refreshing drinks that are typically served before a dinner to stimulate the appetite St. Martin HK$95 Contessa HK$95 1 ½ oz Martin Miller’s Gin ¾ oz Ungavagin ½ oz Amaro Siciliano Averna ¾ oz fresh pink grapefruit ½ oz Aperol Aperitivo ¾ oz Aperol 1 dash Fee Brothers Whiskey ¾ oz Cynar Barre-Aged Bitters ¾ oz Ratafia griottes 2 dashes Bitter Truth orang bitter Lobster Bar Royale HK$180 Rose-Sage Spritz HK$125 3 blackcurrants ‘noir de 1 oz Aperol Aperitivo bourgogne’ 1 oz Mancino Rosso Amaranto ¾ oz blackcurrant ratafia ¼ oz sage tincture 5 oz Perrier-Jouët, Grand Brut, 1 stem rosemary Epernay, Champagne 3 sage leaves ¾ oz fresh lemon juice 1 ½ oz Argeo Ruggeri, Prosecco Spumante D.O.C. Treviso Brut 1oz = 30ml All prices are in HKD and are subject to a 10% service charge THE COCKTAIL THE COCKTAIL Bishops Cobbler and Cups Fortified wine or beer of any kind with spice and sugar, served hot or cold Fortified wine or beer of any kind with fruits, herbs, sugar and charged waters Commonwealth Cup HK$105 Lobster Cobbler HK$105 Lemon Sherbet HK$105 Archbishop HK$105 Bishop 1 ½ oz W and J Graham’s 2007 1 ½ oz Ungava Gin 1 ½ oz Valdespino Pedro 2 oz Valdespino Oloroso 1842 Late Bottled Vintage port wine ½ oz Bittermans Commonwealth Ximenez “El Candado” Single Solera (20 Y.O.) sherry ¾ oz Domaine De Canton ginger Quinine Vineyard (17 Y.O.) 1 oz lemon sherbet liqueur ¾ oz rose tincture 1 oz Lillet Blanc ¾ oz fresh lemon juice ½ oz Ratafia of Griottes 2 dashes Fee Brothers Rhubarb ¾ oz fresh lemon juice 1 oz vanilla aqua fresca 1 oz roasted orange sherbet Bitters ¾ oz pineapple ratafia 1 teaspoon turbinado sugar ¼ bar spoon grated allspice 3 cardamom seeds 1 bar spoon fine white sugar 2 dashes vanilla tincture 1 bar spoon orange-ginger aqua ¾ oz fresh lime juice 2 drops Dr. -
The British Wine Maker and Domestic Brewer
This is a reproduction of a library book that was digitized by Google as part of an ongoing effort to preserve the information in books and make it universally accessible. https://books.google.com gal* THE BRITISH WINE-MAKER, \ » AND DOMESTIC BREWER; A COMPLETE, PRACTICAL, AND EASY TREATISE ON THE ART AND MANAGEMENT OF BRITISH WINES, AND LIQUEURS, AND DOMESTIC BREWING. By W. H. ROBERTS. SECOND EDITION. OLIVER & BOYD, EDINBURGH; AND SIMPKIN, MARSHALL, & CO., LONDON. MDCCCXXXV.. \\ THE NEW TOM PUBLIC LIBftAEY 4G857B ASTOB, LENOX ANA TILDKN FOUTWATHHtl B 19W h EDINBURGH PRINTING COMPANY, Shakspeare Square. THE BRITISH WINE-MAKER AND DOMESTIC BREWER. By W. H. ROBERTS. CRITICAL NOTICES. Courier This is one of the most useful books in do mestic economy that we have met with. It contains not only various recipes for home-made wines, but describes the mode of managing, fining, and preserving them. Besides giving all the information which can be required respecting every de scription of home-made wine, it contains clear and concise directions how to imitate Champagne, Madeira, Malaga, Frontignac, &c. The second part relates to the art of making Liqueurs, Cordials, &c. and comprises a great deal of valuable information on the subject. The rest of the book treats of brewing, the directions respecting which evince a great prac tical knowledge of the art, and are so simplified that they are easily available. It is generally admitted that the outlay for the materials used in brewing is soon covered by the economy effected; and besides the saving, the additional advantage of having a wholesome beverage is obtained.