Why are alchohols different strenths or proofs? How is this result achieved?!
Why are alchohols different strenths or proofs? How is this result achieved?
In the process of making it what can be done to guarantee that it will result in what proof?
Answers:
Proof is double the percentage of alcohol in the drink, most hard liquors are 80 proof or 40% alcohol.
The alcohol in a liquor comes naturally through fermentation, and then the distillation process allows makers to adjust the alcohol content.
To be classified as a specific type of liquor, i.e. bourbon whiskey, kentucky whiskey, etc. The drink has to be made with certain ratios and types of ingredients, then it has to be barreled with minimum and maximum levels of alcohol content. The distillation process is controlled so that the liquor will be barreled with a given alcohol content. This process can be adjusted to produce very accurate levels of alcohol.
Most distilled products such as brandy, whisky, rum, vodka etc come through the end of the stills (distillation pot ) at a much higher proof than the final product for sale inside the bottles. The aged products will mellow out naturally as alcohol evaporates faster than the water content. But in the end, the exact proof is controlled by adding distilled water to the liquor to achieve the 80-100 proof marked for sale in the bottles.
...just remember, alcohol is a solvent... it dissolves things... like brain cells, blood vessels, body organs (liver stomach), families, relationships, job and lives... having said that... the alcohol content (called proof) is the "%" of alchol in the produce... 200 prf. means it's 100% alcohol... It's accomplished by the process call fermentation... and there are formulas that "professional" spirit makers use to get the "proof" where they want... Moon-shine is dangerous... you don't know what you'r gett'n... maybe gettn'd dead...
It deals with the amount of "sugar" in the wort (ie. the stuff liquor is made out of before it becomes the good stuff). the density of the wort changes when the yeast converts the wort into alcohol. A barometer is used to determine the density and a formula then calculate the before and after densities to get the proof of your liquor.