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.
and hard liquor in this report have the same meaning. Distill means to let fall,
In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
After America was discovered, we all know that world's biggest empires had a colonial race, which means they went out to these new worlds and seized the native land. France, England, Portugal and Spain as the most notable forces. The famous Spanish conquistadores disembarked in Mesoamerica, the Yucatan peninsula; the home of the great Mayan civilization. These Mesoamerican civilizations – Mayas and Aztecs – made a famous drink that they used in various ways. The conquistadores took the recipe back to Europe. This drink was called “bitter water,” when translated to their native language, is pronounced Xocolatl.
Holy ... this thing had some great deep taste on it. I think saying it is a lager that drinks like a stout might be out of line, but thats really how deep the complexity in its malty, toffee, even light coffee backgrounds come through. I should say up front that it has won the GABF 2 years in a row, so it has been in the ring a couple of times and knows how to fight. But still caught me off guard, with its robust and intense strength of roasted-ness.
Four solutions were tested an out of the four only one had a color change, meaning that it had alcohol present. This solution was methanol and of course it would produce a color change because methanol is an alcohol. One solution that should have changed color was solution 4, the base-hydrolyzed aspartame, but it did not produce a color change when aqueous ceric ammonium nitrate reagent. Water and fresh aqueous aspartame are not going to produce a color change because there is no alcohol group in there structure.
Using very fine crystals and a small amount of syrup produces maple cream. The cream is made by cooling the syrup to 70 degrees Fahrenheit in an ice bath and stirred until the mixture is very stiff. The mass is then rewarmed in a double boiler and becomes smooth and semisoft. " Most syrups sold in stores are only "maple flavored"; check the label carefully. Pure maple syrup is much more expensive than the imitations. And
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...
In the US alcohol has been consumed ever since the days of the pilgrims and some say that they had wine and beer on their ships. Since milk and water were scarce and coffee and tea were expensive, settlers turned to beer and cider as their everyday beverages (“Historical Background of Alcohol in the United States”). During these times though, alcohol was consumed responsibly and there was no room for immod...
“Indian people learned to drink European alcohol such as rum from people who were not “normal” drinkers. That is, the early frontier Europeans – the traders, the trappers, the explorers – were often social rejects in their own society. Many were alcoholics. The drinking pattern which they taught Indians was not the polite social drinking of upper class European society, but rather it was the alcoholic model of the lower classes. Indians learned from these people that the purpose of drinking was to get drunk and drunkenness was to be expressed in violence and anti-social behavior” (Ojibwa). So first of all, our European ancestors did teach natives to drink to get drunk, so we did that one to ourselves if anything. Secondly, after all the rough and tough wars and treaties our European ancestors put native Americans through, with all the loss and grief, they certainly chose to drink alcohol to numb the pain, they didn’t know anything different. So being that said and having every story passed down for generations, I believe our Europeans ancestors drove natives to drink because of the first message we gave to them, and that was to drink alcohol till your
...p to how champagne is made is its first fermentation. The juice of the grape submits to the first fermentation for the high acidic based wine. Once the fermentation is completed, step three is blending, which is an important part in the champagne process. Blending is where different grapes, from different areas and vintages are blended together to produce an group of perfection. Step four is a second fermentation, where the yeast produces the alcohol and carbon dioxide. Step five is where the wine ages, the lees aging intensifies the the flavors. After the aging, remuage/riddling is performed to push the dead yeast forward. Once the dead yeast is ready to be disgorged, it is disgorged. After the dead yeast has been removed, one measures the dosage. Lastly, the wine is “recorked” and sent off to rest before being sold, (A Visual 9 Step Process: How Champagne is Made).
Wine has a similar composition, but has much lower levels of sugar (none in dry wines), 8 - 13% alcohol and a greater range of minor components. Commercial wine manufacture consists of five basic steps.
What is fermentation? In biochemical term, Standbury (1984) defined fermentation as the catabolism process of organic compound which generate energy. This fermentation process has been used in a lot of fields, such as food preservation, biomass, enzyme production, waste management, antibiotics etc. it is true that nowadays, fermentation products cannot be separated with our life, especially fermented food. The development of fermentation industry started before 1900 with the production of fermented beverages and food (Standbury, 1984). Some famous products of fermentation products are bread, cheese, yoghurt, and many more.
The most important alcoholic fermentation in industry is wine. It is produced by fermentation of fruit juice. Beer or ale is also one of the important alcoholic fermentation that is produced by fermentation of malted grains and distilled beverage, produced by concentrating alcohol from fermentation by distillation.
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.