overproof

overproofadj/(ˌ)əʊvəˈpɹuːf/

• 1

  Possessing a higher proportion of alcohol than proof spirit.

  • Leeward Island Rums are but seldom brought to this country at a higher rate of strength, than eight or ten per cent. overproof.
  • In overproof spirit, the per centage overproof always represents the quantity of water it will take to reduce it to proof. By adding its per centage overproof to 100, we obtain a number, which, multiplied by any number of gallons, and divided by 100, will give the exact number of proof gallons which is contained in the given quantity of spirit of that strength.

overproofnoun/(ˌ)əʊvəˈpɹuːf/

• 1

  A spirit possessing a higher proportion of alcohol than proof spirit.

  • [E]ach degree of the hydrometer, when at or near proof, is about a quart in a hundred gallons stronger or weaker, as the hydrometer vibrates under or over the silver speck or sight on the index or upper stem; at the intermediate or strong overproofs, is about a pint in ditto; and at the low underproofs is about three pints in ditto.
  • Bustle, Jack, bustle. Show us the best—the very best—the over-proof that you keep for your own drinking, Jack!

overproofverb/(ˌ)əʊvəˈpɹuːf/

• 1

  bakingcookingfoodTo proof (allow dough containing yeast to rise) excessively.

  • The product may have an open or irregular grain because of the following: a. Underproofing or Overproofing the Dough. b. Too Little Fermentation. c. Baking in an Oven That is Too Cool.
  • [I]f the loaf is overproofed, it will not rise or brown in the oven and will taste of alcohol. Usually, even the act of moving the overproofed loaf into the oven will cause it to collapse and flatten. If this happens, punch down the loaf, reshape it, and proof again. Although the flavor will be slightly compromised, the loaf will be saved. Note: You can only save it once, and this works best if the dough is overproofed by no more than 30 to 45 minutes. If the dough has been forgotten for hours, it's hopeless.