The production of Scotch whisky is a very slow process that takes years; A specialised craft in its own right, and a source of pleasure to many when the final product appears.
For approximately three days Barley is submerged in water in deep tanks. During that time as the moisture increases the process of germination takes place. Once that is achieved the barley is then transferred to the malting part of the distillery, sometimes described as the malting floor, and placed in drums.
To convert the starch in the grains into fermentable sugars that will feed the yeast in the fermentation stage is the sole purpose of the process of germination. To ensure that the temperature will remain consistent the barley is turned frequently. Wooden shovels known as Sheils are used to turn the grains on a traditional malting floor. If the temperature rises above 22 degrees they will die and the whole process will stop as the starch will not become sugar...
The grain then goes to the kiln, halting any further sugar consumption and drying up any moisture. It is usually a building two stories high with a perforated top that allows heat to escape. On the lower floor of it peat bricks are heated to dry the grain and consequently it acquires a peat like odour one of the most notable characteristics of a distillery is a pagoda type roof. A further matter of interest to take note of is that the malt will be damaged and unusable if heated above 70 degrees.
Centralised malting companies supply most distilleries with their malt these days, but there are still a small number who prefer to remain traditional and do it themselves.
The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.
The 'wash' is then placed in copper stills made in a regulation shape to allow for perfect distillation to occur. The still method usually takes place twice, though some distillers perform it three times or more. When that has been completed .the final brew is placed into casks usually made of oak, and left to mature for a period of eight to twelve years at least.
For approximately three days Barley is submerged in water in deep tanks. During that time as the moisture increases the process of germination takes place. Once that is achieved the barley is then transferred to the malting part of the distillery, sometimes described as the malting floor, and placed in drums.
To convert the starch in the grains into fermentable sugars that will feed the yeast in the fermentation stage is the sole purpose of the process of germination. To ensure that the temperature will remain consistent the barley is turned frequently. Wooden shovels known as Sheils are used to turn the grains on a traditional malting floor. If the temperature rises above 22 degrees they will die and the whole process will stop as the starch will not become sugar...
The grain then goes to the kiln, halting any further sugar consumption and drying up any moisture. It is usually a building two stories high with a perforated top that allows heat to escape. On the lower floor of it peat bricks are heated to dry the grain and consequently it acquires a peat like odour one of the most notable characteristics of a distillery is a pagoda type roof. A further matter of interest to take note of is that the malt will be damaged and unusable if heated above 70 degrees.
Centralised malting companies supply most distilleries with their malt these days, but there are still a small number who prefer to remain traditional and do it themselves.
The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.
The 'wash' is then placed in copper stills made in a regulation shape to allow for perfect distillation to occur. The still method usually takes place twice, though some distillers perform it three times or more. When that has been completed .the final brew is placed into casks usually made of oak, and left to mature for a period of eight to twelve years at least.
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