CHEM 212 Lab 1

CHEM 212 Lab 1 - Organic 212 Lab # 2 Distillation...

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Organic 212 … Lab # 2 Distillation
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D istilling – a time honored tradition
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Whiskey Production – an art! Steps in production Grain preparation : All grains are ground into meal, mixed with water and cooked. Except barley which is malted: soaked in water and allowed to sprout. Mashing: involves mixing cooked grains and malted barley and water until it is a sugar-rich mash. Malt whiskey mash contains only barley and water. Fermenting : Yeast is added to the mash and fermented for 3-4 days to produce a wash with about 10% alcohol. Distilling: All it takes is grain, water and yeast! Water is the most important factor. Must be clear, clean and free of Impurities such as iron. The types of grain varies with the whiskey being made. BUT all contain barley. Yeast is required for fermentation.
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Distilling whiskeys Scottish whiskey makers usually use traditional copper pot stills. The wash is heated to 78 0 C so that the alcohol is vaporized but not the water.
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This note was uploaded on 10/16/2009 for the course CHEM CHEM212 taught by Professor T during the Fall '09 term at McGill.

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CHEM 212 Lab 1 - Organic 212 Lab # 2 Distillation...

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