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Your resource for all special terms and abbreviations you come along as a distiller. If you find something missing, please leave a comment to get it added. Initial version by courtesy of fellow member @crozdog.
Alcohol by Volume, often expressed as a percentage. Example 40% ABV.
A member of a class of organic compounds containing carbon, hydrogen and oxygen.
Alcometer / Alcoholmeter
An instrument used to find the ethanol percentage in a strict binary ethanol-water solution. Sometimes referred to as a "Proof and Traille".
A volatile impurity found in the foreshots.
The traditional pot still that requires several cycles of distillation in order to refine the alcohol to the desired level.
Strong distilled alcohol; Latin for "water of life".
Liquid mixture of two or more components, which has a unique constant boiling point. Maximum azeotrope for alcohol is 192 degrees proof (96% ABV).
The acidic liquid left in the still after distillation of whiskey has completed. Used in the creation of sour mash whiskey.
The foam, or scum formed on the top of liquor (i.e. fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation) when fermenting.
A liquid measure. Barrel measurements vary from 42-53 US gallons, 44 Imperial gallons, or 200.6 litters, or 5.6 cubic feet are all used. Or, a wooden container usually made from white oak used for the aging and maturation of alcoholic beverages. Barrels used for whiskey maturation are made of oak wood, and have a capacity of about 52 U.S. gallons. Barrels may be used only once for aging bourbon whiskey, so there is a worldwide trade in used bourbon barrels for aging other alcoholic products such as Scotch whiskey and rum.
A crude primary distillation of fermented wash. See stripping.
Bier Unser (= beer prayer in German language)
Bier unser, das du bist im Glase, gesegnet werde dein Brauer, dein Rausch komme, dein Wille geschehe, wie zu Hause als auch im Wirtshaus. Unseren täglichen Durst gib uns heute und vergib uns unsere Schuld, wie auch wir vergeben unseren Schuldnern. Und führe uns nicht in die Milchbar, sondern gib uns Kraft weiter zu saufen. Denn dein ist der Suff, der Rausch und der Durst und die Benommenheit in Ewigkeit. Prost!
Boka / Bokakob
A liquid management style still.
Used in a column and sit over risers. Caps provide contact between the rising vapors and descending enriching the vapors.
A colorless non-flammable gas. Composition CO2. It does not support human respiration, and in high concentrations it causes asphyxiation. It is approximately 1.5 times the weight of air, and tends to accumulate in floor drains, pits and in the bottoms of unventilated tanks. It is produced by various means, notably the combustion of fuels in an excess of air, and is a byproduct of yeast fermentation. It may be recovered from fermentations and compressed to a liquid or solid ("dry-ice").
Condenser Controlled Vapor Management: A type of reflux still which is controlled by a movable cooling coil instead of of a valve typical for a VM still.
Is the unequal wetting of the packing in the tower. If channeling occurs, poor mass transfer happens, and therefore, less efficiency of the tower.
The volume of alcoholic beverage wash, or low wines going to the still.
Clean in Place: Means cleaning without disassembling.
Cooling Management: A type of reflux still which is controlled by the "management" of the rate of flow of coolant to control the reflux rate / output. The Dash series are CM stills.
Clean not in Place: Means cleaning with disassembling.
The vertical section rising off a boiler. Can consist of either a plated column; a packed section or a combination (hybrid).
The process by which a gas or vapor changes to a liquid.
A heat exchanger in which hot vapors are cooled and condensed into liquids.
Impurities. These minor chemicals give liquor (spirits) distinctive character and flavors. Found in both heads and tails. Maybe considered desirable or undesirable depending on quantity and type.
Clean out of Place: Means cleaning with disassembling.
The process of separating different types of alcohol. Usually cuts are made for foreshots, heads, hearts and tails during the final distillation run.
Diammonium Phosphate, a yeast nutrient.
Abbreviation of Down Comer.
Portable device that measures specific gravity thus allowing the distiller to make precise cuts.
A reflux condenser at the top of the column that sends distillate back toward the boiler increasing the purity of the spirit.
Basic sugar also known as corn sugar.
A liquid condensed from vapor in distillation; a purified form.
The process of boiling and condensing a mixture of volatile liquids that changes the relative concentrations of those liquids in the output. The evaporation and subsequent collection of a liquid by condensation as a means of purification. The separation of a liquid mixture into its components on the basis of differences in boiling points. The process in which components of a mixture are separated by boiling away the more volatile liquid.
Dried malt extract. When dissolved in water and fermented can be distilled. Sometimes used as a substitute to all grain mashing of barley malt.
A process where the distillate is distilled twice first to remove alcohol and second distillation is to make cuts separating heads, hearts, and tails.
A pipe or tube for moving fluid material downward usually transferring liquid from one tray to the one below in a bubble tray column.
The acidic liquid left in the still after distillation of rum. Used in subsequent fermentations to produce more flavored heavy rum.
Death Wish Wheat Germ recipe.
Proteins that assist conversion of starches into sugars that will ferment.
Fermented byproducts made by yeast action that contributes fruity characteristics, aroma, and flavor to the wash.
Otherwise known as ethyl alcohol, "alcohol", "grain-spirit", or "neutral spirit". A clear colorless, flammable oxygenated hydrocarbon Chemical formula: C2H5OH. It forms a binary azeotrope with water, with a boiling point of 78.15°C at a composition of 95.57 per cent by weight ethanol.
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