Still Smart

Here is a glossary of terms relating to fermentation, distillation and associated subjects. I will keep adding terms as often as I can to keep it up to date.

A.B.V. – Alcohol By Volume, a measure of the quantity of alcohol in a given volume of liquid. This is different to the proof of a spirit, which is calculated as double the A.B.V. amount.

Beer – A general term given to fermented malt beverages, also another term for some types of wash.

Denaturing – The process of adding a substance to ethyl alcohol to make it unfit for human consumption. This allows retailers to sell the product without incurring the usual taxes, and is extremely difficult to reverse without a lot of expensive equipment – your home still is no good here!

Distillate – That portion of a liquid which is removed as a vapour and condensed during a distillation process.

Distillation – The process of separating the components of a mixture by differences in boiling point.

Ethanol – The alcohol product of fermentation that is used in alcohol beverages and for industrial purposes, i.e. the ‘good’ alcohol for our purposes!

Fermentation – The process by which yeast turns sugars into alcohol and carbon dioxide.

Heads – The initial run of distillate at the start of the distillation process.

Mash – A mixture consisting of crushed grains and water that can be fermented to produce alcohol.

Proof – Measure of alcohol strength, used in the U.S.A. – proof is twice the A.B.V. so 50% ABV is 100% proof.

Rectification – Re-distillation of a previously distilled liquid, so technically when you double or triple distill you are actually rectifying.

Still – A device used for distillation, often of alcohol.

Tails – The last parts collected during a distillation, generally weaker and containing undesirable congeners and fusel oils.

Wash – The liquid produced by fermentation, which can then be distilled.