In the production of distilled alcoholic beverages, malted or unmalted grains such as rye, barley, corn and wheat are milled into a fine meal which is mashed, cooked and fermented. The resultant beer or wash, is then distilled in a column still. The product of this first distillation is a distillate of low alcoholic content, called low wines. The process separates the alcohol from the liquid leaving a waste residue of yeast and unfermentable matter, commonly referred to as thin stillage. This residue is the major waste produced in a distillery.

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