Rum is prepared from cane juice and is a distilled alcoholic beverage made by a process of fermentation and distillation. Fruit, beetroot, or molasses can be used to make rum. The standards of rum vary from country to country, with some considered dark and strong, while others are light and white. The quantity of congeners, which gives the final product a harsh taste, determines the type of rum. White rum has very low congeners and comes in a crystal-clear color. Popular white rums include Bacardi, Gold Bacardi, and Bacardi. Some popular names of rum are Hurcule, Carribay, Old Monk, Sikkim Rum, Lord Nasal, Mc Donaldes, Red Bull, and Contanser. There are six types of rum: Heavy, Gold, Dark, Spiced, Light, and Anejo. Heavy rum is collected from the distillate, and there is a high presence of congeners, making it dark in color. Light rum is prepared by the patent still method, and this distilled version of rum has an ABV of 92%. Gold rum is obtained by prolonged aging of white rum in oak barrels. Dark rum has a full body and is considered a very rich quality as per its flavor and aroma. It is caramel-dominated rum and is produced by the pot still method. Spiced rum can be white or golden in color and is normally mixed with whole spices, predominantly with cloves and cinnamon. Age date rum is aged for a minimum of 10 years and is a blended type of rum. Based on their distillation method, pot still rums first arrived in the Caribbean islands, and many brought with them knowledge and experiences in brandy making. The pot still consists of three parts: the kettle where the liquid is boiled, the condenser which cools down the vapors coming from the kettle, and the gooseneck which connects the kettle to the condenser. The liquid obtained from this process is then aged in oak barrels. There are three popular ways to drink rum: neat, with cola, or in a cocktail. Rum and its fraternal twin cane spirit are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet sticky residue that remains after sugar cane juice is boiled, and the crystallized sugar is extracted. Most rum made by molasses is over 50% sugar, but it also contains a significant amount of minerals and other trace elements that can contribute to the final flavor. Rum made from cane juice, primarily on Haiti and Martinique, has a naturally smooth palate. Depending on the recipe, the wash is fermented using either cultured yeast or airborne wild yeast for a period ranging from 24 hours for light rums up to several weeks for heavy full varieties. Rum regions vary, with the Caribbean being the most popular.
...ost likely to be battery acid. If it is water, it has a Ph level of around 7. For vinegar, the Ph level is approximately 2.4 - 3.4. Thus, once testing the liquid compare it with the Ph levels above to discover the mystery solution.
The mixture was combined with saturated sodium chloride, and the aqueous layer, containing alcohol, some acid, and water, was discarded. The organic layer was then dried with granular anhydrous sodium sulfate; this drying agent is used to absorb any water in a solution and should thus, result in a colorless solution. The final product was collected; it was mostly clear, though it has a pale yellow tint. Data Table 2 shows the results and calculations that were gathered after the completion of this experiment. No errors had occurred during the course of the experiment, which is testified by the fairly, high yield of
He let it ferment 24 hours longer than ordinary bourbons, then leached it through vats of sugar-maple charcoal to purify it, and finally aged it four to six years in new, charred white oak barrels. This process helps give Jack Daniels its unique smoky taste combined with a smooth richness that makes it, to such famed connoisseurs as Lucius Beebe, Novelist William Faulkner and onetime Vice President John Nance Garner, “the best sippin' whisky of all.”(sippin’ whiskey)
Traditionally, fruit beers made from various cereals, and a slightly fermented beverage made from porridge water (maheu) are the beverages usually taken between meals rather than with food. More recently, sugar and honey-sweetened tea and coffee and commercial soft drinks are replacing the traditional and more. nourishing beverages.
Five factors influence the quality and style of each rum: the source of the sugar, the length of fermentation, the type of still used, the duration of barrel-
Fermentation is when yeast or bacteria react with the sugars in food “(Alcohol ingredients and chemicals).” Using alcohol can result in slurred speech, disturbed perceptions, unsteady movements, inability to react quickly “(Foundation of the drug-free world).” Alcohol manufacture started in an organized
Fermentation is one of the process of glycolysis, it is anaerobic, basically this means that it does not use air. Its end product is ethanol, which is a form of alcohol, ethanol differs from alcohol in its chemical composition. The end product of ethanol from glycolysis can be explained by the following equation.
Generally speaking, other alcoholic beverages can be viewed as being a substitute for wine. However, specific substitution of wine in the New World is low because most individuals prefer to purchase wine from a retail facility instead of producing their own. Where as in the Old World the option of producing wine...
A drink of central Mexican terroir, folklore, rituals, and everyday life, has made its way onto shelves worldwide over thousands of years. This drink, tequila, eponymously named after its town of origin (Tequila), originated in the Mexican state Jalisco. The history of tequila can be traced back 2,000 years ago to Indian tribes that inhabited central Mexico experimented with the indigenous agave plant. The agave plant is a relative of lilies, but resembles the aloe vera plant in shape and appearance (as they both sport spiked cactus-like leaves). Similar to the differences between bourbon and Scotch, Mezcal and tequila are sold as two different products. Although all agave plants can be used for Mezcal wine, the production of Mezcal wine is the preliminary step to making tequila. Furthermore, only the blue a...
Acids play a vital role in the chemical composition of wine due to the significance of acid to its taste. An acid can be defined as any chemical substance which creates H+ ions within when dissolved or diluted in an aqueous solution (Guch, 2009). On the pH scale, an acid is any substance that has a pH lower than 7. The total acidity or TA of wine is a measure of all the acids within a wine. Total acidity measures the acidity of a wine based on the preconception that all acids with a wine are of the same molecular composition as tartaric acid, to allow for consistent measurements. Within all wines, the acids which play the most significant roles are tartaric acid and malic acid (Pandell, 1999). Lactic acid also has a substantial impact on the production of high quality wines through the process of Malolactic fermentation (Wansbrough, 2008, & Pandell, 1999). Yeast fermentation affects the ratio of acids to sugars by converting glucose and fructose into ethanol alcohol. The acidity and sugar content of grapes, and therefore wine, are inversely related and are affected by the climate in which the grapes are grown (Pandell, 1999). Bacteria within a volume of wine can cause an increased level of acetic acid which is characteristic of volatile acidity (VA) and can also cause an unfavourable taste (Pandell, 1999, & Bannon, 2006). In this investigation, four white wines from two different regions will be analysed for their total acidity.
Alcohol is made through a process called fermentation (how alcohol is made). It is the process of sugar being broken down into carbon dioxide and ethanol. The main ingredient in fermentation is yeast. Yeast breaks down grains, fruits, and its main function is to get the alcohol
The process of distillation has been used by humans for years to create alcoholic beverages. Distillation is the process of boiling a pair of liquids with different boiling points and then condensing the vapors above the boiling liquid in an attempt to separate them. One might suspect that the mixed two liquids of different boiling points could be separated simply by raising the temperature to the lower boiling point of the two liquids. However, this is not the case. The two liquids “boil” together at some temperature between their two boiling points.
The process of alcoholic fermentation begins with the use of enzymes. The enzymes begin to break down the long chains in starch molecules, a polysaccharide that consists of a large quantity of glucose molecules (C6H12O6) joined by glycosidic bonds as seen in figure 1, into single glucose molecules, a monosaccharide with six carbons and five hydroxyl groups. After the starch has become sugar, the enzymes are used once again, this time to convert the sugars into ethyl alcohol and carbon dioxide, CO2, as seen in figure 2 (World of Scientific Discovery, 2007). The carbon dioxide produced is released into the atmosphere, leaving water and ethanol, the alcohol, behind. Ethanol is a colorless flammable liquid with a molecular formula of C2H6O, giving it a molar mass of 46.07 grams per mole. Ethanol is also characterized by a melting point of -114°C or 159 K.
As a bartender, you will be expected to know the ins and outs of the liquors you are handling, as well as the types of glasses your drinks are to be served in. Learning the different types of liquors and what they mix well with can be a daunting task, but one that is mandatory. Some people who come to your bar may want to try something new, or have a question about what mixes well. While you are not required to provide the most elaborate answ...