Reactions | How is Whiskey Made? A Deeper Dive Into Distilling. @ACSReactions | Uploaded 2 years ago | Updated 1 hour ago
Have you ever wanted to make your own bourbon? Don’t! The process might be relatively simple- heat a fermented liquid and keep only the boiled alcohol – but it is dangerous and illegal without a license. This video discusses how to separate one type of liquid from a slurry of others through boiling points and the intermolecular forces that influence them.
#whiskey #distilling #chemistry
You might also like:
The Science of Kombucha:
youtu.be/YxARRckS9dA
Better Pizza Through Chemistry:
youtu.be/m30YnuF9vUc
Making Drinking Water From Sewage:
youtu.be/X9fAoyjjX6M
Why They Don’t Make Grade B Maple Syrup Anymore:
youtu.be/nSRCDiKMEJc
Credits:
Executive Producers:
Hilary Hudson
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
Sophia Roberts
Scientific consultants:
Leila Duman, PhD
William Parsons, OhD
Brianne Raccor, PhD
James Chickos, PhD
Sources:
Distillation
chem.libretexts.org/Ancillary_Materials/Laboratory_Experiments/Wet_Lab_Experiments/Organic_Chemistry_Labs/Misc/Distillation
2.2:Distillation
chem.libretexts.org/Bookshelves/Organic_Chemistry/Book%3A_How_to_be_a_Successful_Organic_Chemist_(Sandtorv)/02%3A_COMMON_ORGANIC_CHEMISTRY_LABORATORY_TECHNIQUES/2.02%3A_Distillation
Distillation
chem.libretexts.org/Ancillary_Materials/Laboratory_Experiments/Wet_Lab_Experiments/Organic_Chemistry_Labs/Misc/Distillation
10.22: Distillation
chem.libretexts.org/Bookshelves/General_Chemistry/Book%3A_ChemPRIME_(Moore_et_al.)/10%3A_Solids_Liquids_and_Solutions/10.22%3A_Distillation
3.S: Functional Groups (Summary)
chem.libretexts.org/Courses/Georgia_Southern_University/CHEM_1152%3A_Survey_of_Chemistry_II_(GSU_-_Dr._Osborne)/03%3A_Organic_Nomenclature_-_Functional_Groups/3.S%3A_Functional_Groups_(Summary)
8.14: Alcohols
chem.libretexts.org/Courses/University_of_North_Texas/UNT%3A_CHEM_1410_-_General_Chemistry_for_Science_Majors_I/Text/08%3A_Properties_of_Organic_Compounds/8.14%3A_Alcohols
2.11: Intermolecular Forces and Relative Boiling Points (bp)
chem.libretexts.org/Bookshelves/Organic_Chemistry/Map%3A_Organic_Chemistry_(Wade)/02%3A_Structure_and_Properties_of_Organic_Molecules/2.11%3A_Intermolecular_Forces_and_Relative_Boiling_Points_(bp)
Distillation
chem.libretexts.org/Ancillary_Materials/Laboratory_Experiments/Wet_Lab_Experiments/Organic_Chemistry_Labs/Misc/Distillation
Overview of Distilled Spirits
pubs.acs.org/doi/abs/10.1021/bk-2019-1321.ch011
6 - Chemical Constituents of Grapes and Wine
sciencedirect.com/science/article/pii/B9780123736468500093
Have you ever wanted to make your own bourbon? Don’t! The process might be relatively simple- heat a fermented liquid and keep only the boiled alcohol – but it is dangerous and illegal without a license. This video discusses how to separate one type of liquid from a slurry of others through boiling points and the intermolecular forces that influence them.
#whiskey #distilling #chemistry
You might also like:
The Science of Kombucha:
youtu.be/YxARRckS9dA
Better Pizza Through Chemistry:
youtu.be/m30YnuF9vUc
Making Drinking Water From Sewage:
youtu.be/X9fAoyjjX6M
Why They Don’t Make Grade B Maple Syrup Anymore:
youtu.be/nSRCDiKMEJc
Credits:
Executive Producers:
Hilary Hudson
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
Sophia Roberts
Scientific consultants:
Leila Duman, PhD
William Parsons, OhD
Brianne Raccor, PhD
James Chickos, PhD
Sources:
Distillation
chem.libretexts.org/Ancillary_Materials/Laboratory_Experiments/Wet_Lab_Experiments/Organic_Chemistry_Labs/Misc/Distillation
2.2:Distillation
chem.libretexts.org/Bookshelves/Organic_Chemistry/Book%3A_How_to_be_a_Successful_Organic_Chemist_(Sandtorv)/02%3A_COMMON_ORGANIC_CHEMISTRY_LABORATORY_TECHNIQUES/2.02%3A_Distillation
Distillation
chem.libretexts.org/Ancillary_Materials/Laboratory_Experiments/Wet_Lab_Experiments/Organic_Chemistry_Labs/Misc/Distillation
10.22: Distillation
chem.libretexts.org/Bookshelves/General_Chemistry/Book%3A_ChemPRIME_(Moore_et_al.)/10%3A_Solids_Liquids_and_Solutions/10.22%3A_Distillation
3.S: Functional Groups (Summary)
chem.libretexts.org/Courses/Georgia_Southern_University/CHEM_1152%3A_Survey_of_Chemistry_II_(GSU_-_Dr._Osborne)/03%3A_Organic_Nomenclature_-_Functional_Groups/3.S%3A_Functional_Groups_(Summary)
8.14: Alcohols
chem.libretexts.org/Courses/University_of_North_Texas/UNT%3A_CHEM_1410_-_General_Chemistry_for_Science_Majors_I/Text/08%3A_Properties_of_Organic_Compounds/8.14%3A_Alcohols
2.11: Intermolecular Forces and Relative Boiling Points (bp)
chem.libretexts.org/Bookshelves/Organic_Chemistry/Map%3A_Organic_Chemistry_(Wade)/02%3A_Structure_and_Properties_of_Organic_Molecules/2.11%3A_Intermolecular_Forces_and_Relative_Boiling_Points_(bp)
Distillation
chem.libretexts.org/Ancillary_Materials/Laboratory_Experiments/Wet_Lab_Experiments/Organic_Chemistry_Labs/Misc/Distillation
Overview of Distilled Spirits
pubs.acs.org/doi/abs/10.1021/bk-2019-1321.ch011
6 - Chemical Constituents of Grapes and Wine
sciencedirect.com/science/article/pii/B9780123736468500093