Quart An imperial quart is a quarter of a gallon, containing 40 fl. oz.; the reputed quart is one-sixth of a gallon of 26 2/3 fl. oz. The U.S. quart, one-quarter of a U.S. gallon, is approximately five-sixths the volume of an imperial quart, and is 32 U.S. oz.

Quarter-Cask A medium-sized cask, so named as the quarter of a pipe. However, the vessel known as a quarter-cask may vary in capacity from 25 to 35 imperial gallons.

Quick-Aging This seems at first self-contradictory, but all it means is a speeding up of the maturation of alcoholic beverages. For many years scientists, the wine trade, and amateur winemakers have striven continually to try to reduce the time required to mature a wine satisfactorily, and the most popular methods have been the use of activated charcoal or ion exchange. Pasteurization, electric discharge, ozonation, alternate heating and freezing and numerous other processes and devices have also been tried. Whether any process is effective is doubtful for it is small common for less scrupulous merchants to fake the age of brandy by adding vanilla, the age of whisky by adding oak extract and so forth. Wines made from kits tend to age fairly quickly because of low acid and tannin levels. The use of a Super-Smoother will also accelerate this process