On food and cooking the science and lore of the kitchen ( PDFDrive ) 1434

flavorful malt and corn whiskies to 60–80% Crudely distilled moonshine is only 20–30% alcohol, and therefore harsh and even hazardous Pot or Batch Distillation: Selecting Volatiles by Time There are two ways for distillers to separate the vapor into undesirable heads, somewhat desirable tails, and the desirable main run of alcohol The original way, and the way that is still used for many of the finest liquors, is separation in a simple pot still by time It can take 12 hours or more for a batch of beer or wine to be heated close to the boil and then distilled The very volatile head vapors come off first, followed by the main alcohol-rich run, and then the less volatile fusel-oil tails So the distiller can divert the initial vapors, collect the desirable main run in a different container, and then divert the late vapors again In practice, distillers repeat the pot distillation, the first pass giving spirits with 20–30% alcohol, and the second 50– 70% The structures of several different alcohols Methanol is a poison because our bodies convert it into formic acid, which accumulates and damages the eyes and brain Ethanol is the main alcohol produced by yeasts Butyl and amyl alcohols are two of the “higher,” or longer-chain alcohols When concentrated by distillation, they contribute an oily consistency to spirits thanks to their fat-like hydrocarbon tails Continuous Distillation: Selecting Volatiles by Position The second way in which distillers can separate the desirable volatiles from the rest is by their position in a column ... alcohol, and the second 50– 70% The structures of several different alcohols Methanol is a poison because our bodies convert it into formic acid, which accumulates and damages the eyes and brain... Ethanol is the main alcohol produced by yeasts Butyl and amyl alcohols are two of the “higher,” or longer-chain alcohols When concentrated by distillation, they contribute an oily consistency... thanks to their fat-like hydrocarbon tails Continuous Distillation: Selecting Volatiles by Position The second way in which distillers can separate the desirable volatiles from the rest is by their position in a column