History of distilling Because the two ingredients necessary to alcoholic fermentation are widely spread and always appear together, civilizations in almost every part of the world developed some form of alcoholic beverage very early in their history. The sugars, principally dextrose and maltose, vary in concentration among producers but, generally, are sufficiently concentrated to make a final product ranging from 7 to 9 percent alcohol.
To produce fermentation, brewers or distillers seal a plant product in an airtight Distillation of alcoholic beverages and add yeast.
Spain, France, and the rest of western Europe probably produced distilled spirits at an earlier date, but production was apparently limited until the 8th century, after contact with the Arabs. Scotland and England require a three-year storage and Ireland, five years for all products classified as whiskey; there are no requirements for vodka and gin.
Any vapour falling below a predetermined alcoholic content is fed into a second still, and condensed vapour from the second still falling below the required alcoholic content is fed to the third. These plates thus serve as a series of small pot stills, one on top of the other.
The Arabs developed a distillation method that was used to produce a distilled beverage from wine. Rye grain, though less efficient in fermentation than corn, is used extensively in whiskey production, primarily for the flavour characteristics it imparts to the final product.
Many of the minor components of distilled spirits, which are present only in parts per million, are detectable by the senses of taste and smell, but efforts to identify and quantify these compounds chemically have often been hampered by the lower limits of detection by analytical methods.
An aldehyde column, or purifier, is frequently used to separate these highly volatile low-boiling components, and sometimes ethyl alcohol is recovered in an extractive column and returned to the rectifier. The pore size of the wood is such that small molecules such as water move through the wood more easily than larger molecules such as alcohol.
Steam pressure holds the liquid on the plates, and, with any overflow caught by the plate below, the liquid level on each plate is maintained. The maturation procedure for brandies is similar to that of some whiskeys, but the brandies are usually matured in fairly large casks or oak containers.
Yeast has a complex enzyme system that converts sugar into carbon dioxide and a multiplicity of other products, including ethyl alcohol. The amylase enzymes in the malt then produce a mixture in which the starches have been converted to fermentable sugars, suitable for utilization by the yeast.
Distillation equipment used by the 3rd century alchemist Zosimos of Panopolis  from the Byzantine Greek manuscript Parisinus graces.
Because of the rising temperature encountered in distilling a single batch, the composition of the first part of the condensate to leave the pot is different from that of the last part.
The first column is always a preliminary separation column called the beer still, or analyzer. Early hand methods of filling, labeling, corking, and other operations have been replaced by highly mechanized bottling lines, with bottles cleaned, filled, capped, sealed, labeled, and placed in a shipping container at a rate as high as bottles per minute.
It produces carbon dioxide and ethanol as waste products. Normal maturation time is two to three years, but rum, generally a blended product, may contain a percentage of older rums. It occurs in nature whenever the two necessary ingredients, carbohydrate and yeast, are available.
Strains used in the fermentation of grain mashes are also used in fermentation for rum, tequilaand beer production. It has been found throughout the world, including frozen areas and deserts.
Rigid controls were often imposed on both production and sale of the liquor. Basic distillation apparatus consists of three parts: Since they tend to accumulate in the rectifying column at the region where their boiling points cause them to condense, they can be drawn off as a liquid side stream.
These factors must be well balanced in the properly matured product.
Bakers add yeast to dough and allow it to ferment. Commercial fermentation is carried on in large vats. Claims upon the origin of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century AD, when Irish whiskey and German brandy became available.
The condensed distillate from the column still is fed to the doubler, a type of pot still heated by closed steam coils, and redistilled.
Yeast has a complex enzyme system that converts sugar into carbon dioxide and a multiplicity of other products, including ethyl alcohol. There are other standards in common use—e. Distilled spirits are all alcoholic beverages in which the concentration of ethyl alcohol has been increased above that of the original fermented mixture by a method called distillation.
Fermenting methods In the fermentation process, simple sugars, including dextrose and maltose, are converted to ethyl alcohol by the action of yeast enzymes. Three characteristics determine the elimination or retention of flavouring compounds: Wheat, because of its high cost, is used only where corn is in short supply and is then limited to production of grain alcohol for blending or in production of liqueurs.
The mash is ready for distillation upon completion of fermentation. Canada requires storage of two years for all distilled spirits. The brewer adds yeast to the resulting mixture and allows it to ferment before removing it from the fermentation tank for further processing.
The lower the level of the original congeners, the less wood extract required to achieve a good balance.Finally, alcohol is used recreationally in the form of alcoholic beverages.
These beverages may take on different forms such as vodka, gin, rum, whisky, or beer. Ethanol, also known as pure alcohol, is often found in alcoholic beverages. The amount of ethanol in alcoholic beverages may range from 3% to 40%.
Since alcohol evaporates at a lower temperature than water, you simply heat the wash to the alcohol boiling point, it evaporates, is cooled back down outside the still, and alcohol is collected.
If you are simply making a plain alcohol and vodka, you can use many types of sugar or starchy foods. What is the process of distilling an alcoholic beverage?
Answer Wiki. 3 Answers. Bob Smead, Winemaker, is a key part of the process before distillation. After distillation there are more steps, especially filtering, etc. Also keep in mind that home distillation is illegal, at least in the United States, because (among other.
Aug 27, · alcoholic beverage was placed on the 50 mL distilling Ilask, and 4 pieces oI boiling chips were added.
The water in the condenser was gently turned on.5/5(6). How Distilling Works. making a harder alcohol from a lower alcohol base. But why do we have to distill hard liquor?
can come at the end or “tail” of the distillation. Difference Between Distillation Brewing & Fermentation By James Holloway Brewing and fermentation are two of the most common methods of producing alcoholic beverages.Download