15
ALCOHOL YIELD
Alcohol yield describes the effectiveness of alcohol
extraction from the wash. The higher the yield the
less alcohol is left behind in the boiler. With care
and attention to wash clearing and the distillation
process, you can expect to recover 95% or more of
the alcohol fermented in the wash.
The purity and yield of the alcohol will vary
depending on factors such as;
• The type of sugar you ferment
• The choice of yeast used
• How well the wash is cleared
• What distillation system is used
ALCOMETER & HYDROMETER
An Alcometer is one type of hydrometer.
Hydrometers are used to measure the relative
density of a liquid. The lighter the liquid the further
down the hydrometer floats.
The hydrometer is used to monitor wash
fermentation, it tells how much sugar has been
transformed into alcohol (alcohol is lighter than a
sugar solution).
Alcometers are used to measure the percentage
of alcohol in your spirit. Alcohol is thinner than
water so the higher in strength the alcohol is, the
further down the hydrometer sinks. Additives such
as flavouring and liquid glucose will distort the
alcometer readings.
Take good care of your hydrometer as it is very fragile.
Hydrometers are usually calibrated at a temperature
of 20°C (68°F).
Do not immerse your hydrometer in liquids warmer
than 40°C (104°F) or it will melt the wax inside and
damage your hydrometer irreversibly.
CONGENERS
The name given to all compounds in the distillate,
other than water and alcohol.
DISTILLATE
The concentrated liquid that condenses from a
distillation process.
DISTILLATION
Method of separating two or more substances by
heating the mixture to a temperature that is higher
than the boiling point of one component and lower
than the boiling point of the other component.
The vapour of the lower boiling point component
is captured and allowed to condense and is more
concentrated compared to the original mixture.
FERMENTATION
Conversion of carbohydrates (sugars) into alcohol
and carbon dioxide by yeast.
FORESHOTS
The more harmful components of the heads and
is typically the first 50 -100 mL of distillate from a
standard wash.
HEADS
The name given to the first portion of distillate
collected. They are composed of the lower boiling
point congeners which have a distinctive ‘fruity’ or
‘nail polish’ smell.
HEARTS
The middle portion of the distillate run, and typically
the most neutral (for reflux stills) and cleanest part of
the run.
TAILS
The name given to the last portion of distillate
collected. They are composed of congeners,
responsible for burnt ‘off’ flavours. on page 15
METHANOL
An alcohol naturally produced during fermentation
at very low level (0.0005%). Its chemical formula is
CH
3
OH.
Effects of methanol ingestion at high levels (0.5%
and over), may include confusion, nausea, vomiting,
visual problems and abdominal pain which if left
untreated can result in stupor, coma and in the most
severe cases death.
Problems occur across a broad range of
countries, most prominent with common illegal
trade where methanol has been added or the
alcohol has been produced from unsuitable
carbohydrate raw material.
The T500 Reflux Distillation System produces a
highly pure spirit with 0.001% methanol on average,
which is well below the maximum legal limits for
methanol into spirits. It is worth noting that ethanol
is used to dislodge methanol in the case of methanol
poisoning as human cells will dislodge methanol in
preference to ethanol.
SPIRIT
An alcohol beverage containing at least 20% ABV
and with no added sugar.
WASH
Fermented liquid containing alcohol which has been
produced by yeast fermenting sugars.
YEASTS
Yeasts are microorganisms that convert sugar to
produce alcohol and CO
2
along with hundreds of
trace by-products.
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