Vodka (from Russian
водка of вода, water) is originally a Russian, unflavoured vodka of various alcoholic strength. In many languages, the word used
to describe unflavoured vodka.
It is a typically colorless, distilled spirit originating in Russia and Poland, it is obtained from grain rye, wheat, barley, millet, corn and root crops / vegetables such
as potatoes, beets, apples, onions, carrots, pumpkins and molasses). The drink is used mainly as schnapps and drikar.
Apart from the different types of flavors consisting of vodka of water and alcohol. The
vodka is distilled to a higher alcohol and then mixed with water. The alcohol content of vodka varies from 35 to 50 percent by volume. The classic Russian vodka is always 40 percent.
Vodka must be
distilled to at least 95 percent and then under EU rules shuffled off to 37,5 percent. If these rules are not followed may the spirits called vodka.
Vodka drinking traditionally clean as schnapps. Its international popularity is however mainly because it is useful in drinks, for example, in Cosmopolitan, Bloody Mary, Screwdriver, Vodka Tonic and Vodka Martini.
It has taken centuries for gin to utveklas to drink it is today.
Initially it was used for medicinal purposes.
Francicus Sylvius, a Dutch proferssor during the 1600s, mixed together a curative drink by mixing juniper berries in brandy.
When Britain was at war with the Netherlands from 1652 to 1657, discovered the English soldiers' courage hollänskt "
and took it with him nah they returned
home. Gln became extremely populärt.Denna juniper drink today conquered the
world, and is one of the most popular cocktail bases.
Right Gin is a London Dry version
produced in Sweden where we have unlimited supply of cold and fresh water.
Ginette according to our recipe mainly with juniper, coriander and angelica, and rest a well kept secret.
Gin word comes from the French language
word for Genèvrier. In Holland it was Genever and England abbreviated to Gin.
The word comes from the Latin distill the style and distributor,
which means "dropping down".
Distillation involves the separation of substances in the beverage industry is ethanol, or what we colloquially call for alcohol to be separated out from the others. A prerequisite is that there is a mash containing alcohol - otherwise it will not increase the alcohol content.
Upon distillation of the alcohol is assumed that ethanol boils at 78.3 ° C while water boils at 100 °
C. When the ethanol boils gather steam up, cooled down and condensed into a liquid with a higher alcohol content.
Remaining in the cookware is water and other ingredients. The two basic methods of distillation is in the so-called single-boiler and through so-called kolonndestillering.
This is the original still. Single Boiler called in English pot still and in French alambic. The latter is a word that - like the word alcohol - derived from Arabic.
principle of the single pan is just simple. The alcoholic liquid (wine, "beer") is heated in the still. As the temperature rises evaporates various topics.
The substances have a lower boiling point
than ethanol, for example. methanol, called försprit. When the ethanol boiling vapors rising up
in the so-called gooseneck. The gooseneck begins vapor condenses into liquid, and where most of
the vapors are led into the capacitor.
Drip into the vessel
From here drops of ethanol into the vessel. When all the ethanol has evaporated, the substances that have a higher boiling point to evaporate. This part is called the spirits and includes Finkel.
The part of the distillate retained called heart and consists mostly of ethanol. To determine where the cutoff between försprit / heart and heart / for spirits is one of the most important findings for the nature spirits.
Single Boiler can only be used in batch,
ie when a game distilled be pan emptied and cleaned before the next batch is dropped in.
This slow and costly method gives aroma and flavorful spirits with the very nature of the raw materials, such as malt whiskey and cognac.
Spirits produced by distillation in single boiler, is distilled twice. Before the first destillationsomgången usually mash keep an alcohol content of about 7-10%. After the first distillate destilleringsomgången holding about 25-30%, and for other alcoholic destillationsomgången has come up to about 70%.
Single Boiler efficiency is low, so that the distillate to be drinkable, it must be distilled
at least twice. But even at 70% alcohol content, is still 30% that is not ethanol. There are always impurities in the form of methanol and fusel oils. Together, they contribute to
the whole and the greater taste richness that a distillate produced in single boiler exhibits.
When the Industrial Revolution made their
entry into the market concerned quantities of goods, and production were put under the microscope - even involving distillation. The efficiency of spirits distillation needed to be increased and the amounts of different variations on destillationspannor began to see the light of
day. In the end there were two men,
Robert Stein and Aeneas Coffey, who independently sketched on a device that would eventually patented in 1831 by Irishman Aeneas Coffey. Ironically, he belonged to distillers worst enemies - skatteuppbördsmännen, and worked at the tax office in Dublin. The revolutionary with Coffeys forehead was that it worked continuously, it could produce spirits without time-consuming cleaning and refilling. To get an idea of the effectiveness of difference from a standard single boiler can be mentioned that one day's production in a single boiler at best, could result in 9000 liters of distilled mash, while Coffeys boiler could distill 9,000
liters of mash - per hour! Column Apparatus basic principle Coffeys boiler is a device consisting of two columns. In a column, the analyzer, drops a preheated alcoholic liquid down through the
perforated plates and is heated by the ascending water vapor. Alcoholic vapors are
passed to column two, rektifikatorn while the water with its higher boiling point remains in the first column. Alcohol vapors rising slowly through the second column and cooled by the same time as they heat the cold fluid that are moving into a column. Substances with a higher boiling point than ethanol removed successively until the ethanol is condensed near the top and discharged from the apparatus.
The lättflyktigare vapor continues upwards. The method is cheap and the unit's only drawback is that you have to distill a high alcohol content of liquor should be clean, which in turn
means that it also becomes neutral in flavor. This boiler is called in Swedish interchangeably; Column apparatus, continuous furnace, boiler column and formerly also Coffeys blow. Kolonndestillation Coffeys type of boiler barely exists today, it is in use in a few distilleries around the world. Today distillation mentioned usually only as kolonndestillation, and is widespread in the production of more or less neutral
spirits, such as vodka, gin bassprit to light and very easy ROM. The mash is distilled goes through innumerable stages of large industrial facilities, where the aim is to produce such a pure distillation as possible, and where
multiple columns can be distinguished, for example, a rektifieringsdel. But there may also be a so-called hydroselector where alcohol is mixed with
large amounts of water, which works on the principle that ethanol is soluble in water, while heavier elements becomes volatile when diluted and can be separated, after which the liquid, which after mixing with water down to 15-20% strength, led further and further redistilled. Meanwhile, fine adjustments are made where methanol, fusel and other impurities are removed, rectification, and subsequently, if desired, can be conducted into the system again. The mash is fed into the system is undergoing so many tours in these complex systems that it is no longer relevant to talk about spirits distilled two, three or four times, at a summing figure would
rather end up somewhere between 200-300 times. At etanoldestillation, intended for consumption, stopping alcohol
finally at about 96% at the highest. In the spirit world, there are endless variations on destillationspannor both simple boilers variants in different column sets, and interconnections of all kinds, the above is just the basic principles. Destilliationshistoria Destillationskonsten is extremely old. There is evidence as far back as the year 3500 f .kr, but more solid evidence is 800s f. Kr. Initially used mainly knowledge to produce perfumes, or distill salt water. The method was developed afterwards and around 1000 began distilling wine, and in the coming
centuries came the art of extracting fermentable sugars from grain to be mastered, and the wine was replaced by grain as raw material, particularly in Northern Europe. The distilled wine was used among other things to manufacture gunpowder and it was for that reason they began distilling wine in Sweden in the 1400s. Soon realized, however, that the spirits also went to drink.