Page 111 - Craft of Whiskey Distilling

106 | AmErICAn DIstIllInG InstItutE
11 The target Originating Gravity (OG) of a whiskey mash is in the range of:
[a ] [b ] [c ] [d ]
1.090 – 1.100 0.996 – 1.004 1.060 – 1.070 1.075 – 1.085
12 The purpose of the yeast in fermentation is to:
[a ] [b ] [c ] [d ]
impart flavor to the wash
provide nutrients to the fermentation
preserve the mash and prevent spoilage
metabolize the sugars to alcohol and other organic compounds
13 The definition of “mash” is:
[a ] [b ] [c ] [d ]
the substrate during the mashing and fermentation stages the grain when it’s ready for the mashing process
the spent grain after the mashing process is complete
the substrate when it’s ready to go into the still
14 The definition of “wash” is:
[a ] [b ] [c ] [d ]
the liquid rinsed from the grain after the mashing is complete the spent liquid in the still boiler after the distillation is finished the mash after it’s fermented and ready to be distilled
the hot water used to sparge the grain
15 Oxygen dissolved in the mash during aeration:
[a ] [b ] [c ]
[d ]
supplies an important molecular building block of alcohol facilitates the break-down of sugar to alcohol
is necessary for the yeast to reproduce during the aerobic phase of the fermentation
contributes to the flavor profile of the whiskey