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EQUIPMENT, ADVICES, RECIPES

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Corn  mash


Giant vats, distillate barrels in distillery cellars

corn whiskey barrel   WHISKEY CORN

  • 20kg   corn middlings
  • 2kg   barley malt
  • 60l   water
  • 2   whiskey yeast packaging

burbon whiskey barrel  BOURBON WHISKEY

  • 15kg   corn middlings
  • 3kg   rye middlings
  • 2kg   wheat middlings
  • 2kg   barley malt
  • 60l   water
  • 2   whiskey yeast packaging
   Bourbon can be distilled in alembic or on a plate column up to 80% strength. It ripens in new, charred oak barrels. For aging in barrels it is diluted to 62%, and the liquor bottled has 40% alcohol.

 tennesse whiskey barrel  TENNESSE WHISKEY

  • 15kg   corn middlings
  • 3kg   rye middlings
  • 2kg   wheat middlings
  • 2kg   barley malt
  • 60l   water
  • 2   whiskey yeast packaging
   Tennesse Whiskey after distillation, is filtered through maple charcoal. It matures in new charred barrels. If you don't have maple coal, you can add maple syrup to the distillate. Without a barrel, add toasted oak chips.

wheat-rye whiskey barrel   WHEAT RYE WHISKEY

  • 10kg  rye middlings
  • 10kg  wheat middlings
  • 2kg  barley malt
  • 60l  water
  • 2  whiskey yeast packaging

rye whiskey barrel  RYE WHISKEY

  • 15kg   rye middlings
  • 5kg   corn middlings
  • 2kg   barley malt
  • 60l   water
  • 2   whiskey yeast packaging

MASHING STAGES

    Wanting to prepare it yourself malt should be rinsed with barley several times, soaked in warm water, until the grains swell, then strain. Spread the grain to a thickness of 1 centimeter and leave in a warm place. Every day, they should be sprayed with a small amount of water, lightly moved. When the sprouts are about 1 cm long, we dry the sprouted grain in the oven until it reaches a golden color. Drying temperature should not exceed 50 degrees. Then we wipe them on a sieve to get rid of the sprouts, and grind the malted grain as little as possible.
&Nbsp;   Mashing starts with pouring into a 120 liter barrel, 20 liters of water with at a temperature of about 70 degrees, add the finely ground grain. Mix vigorously so that there are no lumps. Then pour in the malt, mix everything thoroughly. We check and correct the acidity of the mash, the pH value should be 5.3. During mashing, the mash temperature should remain around 60 degrees for one hour. For this purpose, we can release hot water through a submerged cooler, or simply add hot water in portions. It is worth insulating the tank temporarily. To find out whether the mashing was correct and the starch was saccharified, an iodine test should be performed. The acidity should also be checked again. Leave the mash for several hours to cool automatically, add the rest of the water. When the temperature drops below 30 degrees we add yeast. The proper fermentation temperature is 20-25 degrees, it may be necessary to cool the mash. You have to watch that the acidity does not fall below 4.3 Ph. Fermentation should end five days.
    A fresh distillate needs at least a few months or even a few years to get the right aromas and flavors out of it. If the barrel is less than 220 liters, the tannins contained in the oak go faster to the distillate. After a few months, the taste of oak may dominate in a small barrel, making the drink non-drinkable. During aging the distillate from the barrel decreases and the alcohol content decreases. It can be several percent a year depending on the conditions in which the barrels are stored.