HIST 3109 Lecture : Lecture 4
24 Feb 2014
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**this is recorded from a past semester because the prof wasn"t there. Most of them not very palatable, but there"s a lot of it around. : we"re going to move to distilled beverages, distillation: start off with fermented beverage, distill it so that you remove the water and leave the alcohol. It has a lower boiling point than water (about 78 degrees water boils at 100 degrees: alcohol boils first, vaporizes. You catch the vapour in a catching system, it cools down and liquefies, runs down a tube. You can do an additional process with that left over wine it"s called. You can rectify three or four times to get alcohol even more distilled, up to. The gins are typically about 40%: **this process was devised somewhere ein the middle east, reached europe in. 11th and 12th centuries: some distilling was taking place around 1300. We know it was being used for medicinal purposes.
