Ale (Scattered and Absurd)

Esto es lo que veo en clase: xD (Sufran!!!!!!)

The Still (Pg. 5 & 6)
2 main types:
• Pot Still – Batch operation..
o Advantages…
 Fine Whiskey, Cognac
 Can control flavors
 Can control %
o Disadvanages…
 Slower
 Cost $

• Patent Still – Continuous … Whiskeys, Rum
o Advantages…
 Fast
 Low cost
o Disadvantages…
 No control flavors
 No control %

PLiny = Invented the first still

Production of a Spirit (Whiskey)
• Milling: Harvesting the grain, cleaning, washing (Preparation of the grain)
• Malting: Germination, Hot house effect
• Mashing: Saccharification (Converts starch (Grain) into a fermentable sugar) water added to create a MASH. Cooked, cooled.
• Fermenting: Cultived yeast inacts with the MASH to create 1st form of alcohol – Distillers beer. Only a 8% content alcohol to it.
• Distilling: Using a still –heating- process- vapors farm, collected, cooled, produce raw alcohol – clean, strong, and harsh.
• Maturing: Alcohol puts in charred Oak Barrels for 5 year (By law) for color &smoothness.
• Blending: Whiskey blended with other whiskeys to achieve unique taste.
• Bottling

...... SALUD!... xDD