In the early 19th century, what was the most common drink in the United States?
- Beer
- Wine
- Whiskey
- Tea
Correct Answer: Whiskey
Correct Answer Explanation: Whiskey was the most common drink in the United States because it was affordable and readily available.
What was the primary ingredient for whiskey in the early 19th century?
- Rye
- Wheat
- Barley
- Indian Corn
Correct Answer: Indian Corn
Correct Answer Explanation: Indian Corn was the most popular ingredient for whiskey because it yielded the most spirit.
What was a major concern for distillers in the early 19th century?
- The cost of labor
- The availability of water
- The contamination of their whiskey
- The demand for their product
Correct Answer: The contamination of their whiskey
Correct Answer Explanation: The contamination of whiskey was a major concern because the copper distilling vessels reacted with the vinegar in the whiskey creating verdigris, a toxic compound.
What was a solution to the problem of verdigris contamination in whiskey?
- Using a different type of still
- Adding more water to the whiskey
- Tinning the stills
- Filtering the whiskey
Correct Answer: Tinning the stills
Correct Answer Explanation: Tinning the stills was a solution because tin does not react with vinegar, improving the quality and longevity of the stills.
What ingredient was used to create a gin-like spirit in the early 19th century?
- Juniper berries
- Lemon peel
- Cinnamon
- Cloves
Correct Answer: Juniper berries
Correct Answer Explanation: Juniper berries were used to create a gin-like spirit because they were readily available and added a distinct flavor to the spirit.
What was the typical yield of whiskey from a bushel of grain in the early 19th century?
- 1 gallon
- 2 gallons
- 3 gallons
- 4 gallons
Correct Answer: 2 gallons
Correct Answer Explanation: The typical yield of whiskey from a bushel of grain was 2 gallons.
How much dry saccharine matter was needed to produce 1 gallon of spirit?
- 2 pounds
- 3 pounds
- 4 pounds
- 5 pounds
Correct Answer: 4 pounds
Correct Answer Explanation: 4 pounds of dry saccharine matter was needed to produce 1 gallon of spirit.
What was a typical yield of whiskey from 100 gallons of distiller’s vinous liquor?
- 2 gallons
- 4 gallons
- 6 gallons
- 8 gallons
Correct Answer: 4 gallons
Correct Answer Explanation: The typical yield of whiskey from 100 gallons of distiller’s vinous liquor was only 4 gallons, highlighting the inefficiency of traditional methods.
How much water was used for 4 bushels of corn in the infusion process?
- 25 gallons
- 50 gallons
- 75 gallons
- 100 gallons
Correct Answer: 100 gallons
Correct Answer Explanation: 100 gallons of water was used for 4 bushels of corn in the infusion process.
What was a typical amount of ferment used per hogshead?
- 1 pound of dough
- 2 pounds of dough
- 3 pounds of dough
- 4 pounds of dough
Correct Answer: 4 pounds of dough
Correct Answer Explanation: 4 pounds of dough or a small amount of vinegar were used as ferments per hogshead.
What was the proof of alcohol needed to create 3 gallons of whiskey?
- 25°
- 30°
- 35°
- 40°
Correct Answer: 35°
Correct Answer Explanation: One gallon of alcohol at 35° could be diluted to create 3 gallons of whiskey.
How much juniper berries were initially recommended per 120-gallon hogshead of wort?
- 5 lbs.
- 10 lbs.
- 15 lbs.
- 20 lbs.
Correct Answer: 10 lbs.
Correct Answer Explanation: 10 lbs. of juniper berries were initially recommended per 120-gallon hogshead of wort.
What was the latin term for “water of life”?
- Aqua-Vitæ
- Aqua-Vitae
- Aqua Vita
- Aqua Vitae
Correct Answer: Aqua-Vitæ
Correct Answer Explanation: Aqua-Vitæ was the latin term for “water of life” and an early name given to distilled spirits because of their potent effects.
What is the sweet liquid produced by the infusion and boiling of grains?
- Wort
- Mash
- Syrup
- Nectar
Correct Answer: Wort
Correct Answer Explanation: Wort is the sweet liquid produced by the infusion and boiling of grains.
What type of fermentation converts sugar into alcohol and carbon dioxide?
- Alcoholic Fermentation
- Lactic Acid Fermentation
- Acetic Acid Fermentation
- Butyric Acid Fermentation
Correct Answer: Alcoholic Fermentation
Correct Answer Explanation: Alcoholic Fermentation is the type of fermentation that converts sugar into alcohol and carbon dioxide.
What instrument is used to measure the density of liquids?
- Hydrometer
- Areometer
- Thermometer
- Barometer
Correct Answer: Areometer
Correct Answer Explanation: An areometer is used to measure the density of liquids and can be used to determine the proof of spirits.
What is the most concentrated form of alcohol?
- Ethanol
- Methanol
- Isopropanol
- Alcohol
Correct Answer: Alcohol
Correct Answer Explanation: Alcohol is the most concentrated form of alcohol and is typically around 95% purity, which can be obtained through multiple distillations.
What type of organic acid is found in fermented liquors?
- Acetic Acid
- Citric Acid
- Lactic Acid
- Butyric Acid
Correct Answer: Acetic Acid
Correct Answer Explanation: Acetic Acid is found in fermented liquors, including whiskey.
What is the green, poisonous substance formed when copper reacts with vinegar?
- Verdigris
- Rust
- Mold
- Bacteria
Correct Answer: Verdigris
Correct Answer Explanation: Verdigris is a green, poisonous substance formed when copper reacts with acetic acid (vinegar).
What is a volatile, aromatic compound extracted from plants?
- Essential Oil
- Extract
- Flavoring
- Perfume
Correct Answer: Essential Oil
Correct Answer Explanation: Essential oils are volatile, aromatic compounds extracted from plants, often used in perfumes and flavorings.
What is a sticky, gelatinous substance extracted from plants and fruits?
- Mucous Extract
- Starch
- Sugar
- Protein
Correct Answer: Mucous Extract
Correct Answer Explanation: Mucous Extract is a sticky, gelatinous substance extracted from plants and fruits, often contributing to their flavor and fermentation potential.
What did some distillers add to their fermentation?
- Malt
- Hops
- Yeast
- Sugar
Correct Answer: Malt
Correct Answer Explanation: Some distillers added 10 pounds of malt to a 100-gallon hogshead of fermentation, although this was not a common practice.
What was a flawed practice in distilling?
- Adding grain to the still
- Using a copper still
- Tinning the still
- Filtering the whiskey
Correct Answer: Adding grain to the still
Correct Answer Explanation: Adding grain to the still was a flawed practice because it led to burning and flavor contamination.
What was a common problem in the industry as seen in the stills?
- The presence of verdigris
- The presence of mold
- The presence of bacteria
- The presence of rust
Correct Answer: The presence of verdigris
Correct Answer Explanation: The author noted that the inside of stills often turned green due to the presence of verdigris, indicating a common problem in the industry.
Where did the author collect a significant amount of juniper berries?
- Boston
- New York
- Philadelphia
- Norfolk
Correct Answer: Norfolk
Correct Answer Explanation: The author collected a significant amount of juniper berries in Norfolk, Virginia.
Where were juniper berries being sold as Dutch imports?
- Boston
- New York
- Philadelphia
- Norfolk
Correct Answer: Philadelphia
Correct Answer Explanation: The author observed that juniper berries were being sold as Dutch imports in Philadelphia.
What type of wine was produced in certain countries using juniper berries?
- Juniper Berry Wine
- Blackberry Wine
- Raspberry Wine
- Cherry Wine
Correct Answer: Juniper Berry Wine
Correct Answer Explanation: The author notes that in certain countries, juniper berry wine is produced, highlighting the widespread use of this fruit in brewing.
What did rum distillers use as a ferment?
- The residue of previous distillations
- The residue of previous fermentations
- The residue of previous mashing
- The residue of previous boiling
Correct Answer: The residue of previous distillations
Correct Answer Explanation: This practice was employed by rum distillers and was proposed as a potential method for whiskey fermentation.