Vodka

Hello foodies, I’m started 30 day’s challenge of writing blog..!! I writing blog from last 3 months but it’s difficult to me to write as a daily basis…. So, as that reason I started an quarantine edition!

So let’s drive into it
                   DAY 17..!! So today I’m going to talk about netural sprit” Vodka” So, Let’s drive into it,

Introduction–
Fermentation is the process whereby unique cellular organisms called yeast break down the simple sugars in a substance, converting them into ethyl alcohol and carbon dioxide.
Distillation is the process whereby two liquids are separated based on differences in their volatilities. There are two methods of distillation:

Pot Still
A pot still is a type of still used in distilling spirits such as whisky or brandy. It consists of a copper pot in which the fermented wash is heated. Alcohol vapourizes at 78.2 deg centigrade, passes through the condensing coil and is collected in a second still. This method requires the wash to be distilled twice to achieve the desired alcoholic strength. The first distillation produces a product with a strength of about 25-35% alcohol by volume, which is then distilled a second time to produce the colourless spirit, collected at about 70% alcohol by volume.
Thus, this method is also referred to a s batch distillation method.

Patent Still/Continuous Still/Coffey Still
A column still also called a continuous still, patent still, or coffey still. It consists of two columns, the first called the rectifier and the second column called the analyzer.
The cold fermented wash is passed through the pipes in the rectifier which opens out in the analyzer column. Steam is injected from the bottom of the analyzer and the cold fermented wash falls on the perforated plates of the analyzer. As the two meet the wash boils, the alcohol evaporates and the water is collected through the base of the analyzer. The alcohol vapours pass through another opening in the analyzer and back to the rectifier column, where it gets condensed and the alcohol collected. Once the spirit begins to be collected it runs continuously until the end of distillation. Because of the rectifying element present in this process, the distillate is generally lighter in aroma than most Malt Whiskies.

VODKA

Vodka may be defined as a neutral spirit distilled from any fermented material and treated in a way so as to be without any distinctive colour, aroma, or taste.
Vodka is also known as Wódka in Poland and Voda in Russia, which means ‘water’. Vodka however, means ‘Dear Little Water’, which signifies the love of the Russians towards it.

Origin
Vodka has a long history in Eastern Europe, and was first made either in Russia or in Poland, in the 14th or 15th century and then spread to countries like Czechoslovakia, Finland and the Baltic States. From the 16th century onwards, vodka had been subjected to taxation, official monopolies, licensing and had become a big business.
The aristocracy was allowed to distill their own vodka on their estates, which enabled the evolution of traditional flavoured vodka recipes. Cheaper vodka was made by commercial distillers, which were mostly government owned. Vodka was popularized in the United States by Smirnoff in the 1950s and soon became one of the mixers of choice. Vodka is generally made from rice, wheat, corn, and rye and sometimes with potato.

Factors that differentiate Vodkas
•The grains used or the percentage of grains in the mixture (which directly affect the flavour).
•The equipment used.
•The size of the Patent still.
•The quality of distilled water used.

So, comments down what you want me to write next wheather it’s recipe of food or drinks or anything you want to share with us or what is your favourite spirit?