ABV is the abbreviation for “Alcohol by volume”. Actually, it is the measurement of the percentage volume of alcohol by volume of the beverages (beer, liquor, wine, spirits…). Alcohol by volume (abbreviated as ABV, abv, or alc./vol.) is a standard measure, it is defined as the number of millilitres (ml) of pure ethanol present in 100 ml of solution at 20 °C (68 °F). (more…)
The liquid resulting from the fermentation (Wash) are limited to a maximum alcohol content of about 20% ABV, as most yeasts cannot reproduce when the concentration of alcohol is above this level; as a consequence, fermentation ceases at that point. If we boil the wash, then the alcohol on it evaporates first due to its boiling point (78.3°C/172.94°F) and the water is leaving behind.