Glossary entry (derived from question below)
Oct 30, 2004 20:01
20 yrs ago
French term
Aleks
Proposed translations
+2
19 mins
Selected
Grinding
AThe malt is ground as part of the process.
Malt Whisky
Malt whisky distillation begins when the barley is malted, or allowed to begin germination. Malting releases enzymes that breakdown starches into sugars. The malted barley is then dried, often over peat fires, which adds much of the flavor to the final product. The dried malt is ground and soaked in water, dissolving the sugar and producing wort, the sugary liquid. Yeast is then added, and the wort is allowed to ferment. The liquid, now at about five per cent alcohol, is called wash. The wash is moved into the pot stills for the first of two or three distillations. Once all the distillations are complete, the unaged spirit has an alcohol content of about 60 per cent by volume.
Malt Whisky
Malt whisky distillation begins when the barley is malted, or allowed to begin germination. Malting releases enzymes that breakdown starches into sugars. The malted barley is then dried, often over peat fires, which adds much of the flavor to the final product. The dried malt is ground and soaked in water, dissolving the sugar and producing wort, the sugary liquid. Yeast is then added, and the wort is allowed to ferment. The liquid, now at about five per cent alcohol, is called wash. The wash is moved into the pot stills for the first of two or three distillations. Once all the distillations are complete, the unaged spirit has an alcohol content of about 60 per cent by volume.
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+1
14 mins
crushing
http://www.peatfreak.com/alfredBarnard.php?distillery=Stromn...
of WThere are two Bonded Warehouses, containing, at present, nearly 300 casks h hlS~y. The Malt is crushed by bath water- and steam power, the water- Weel bemg 9 feet in diameter. The steam-engine is of 12-horse power, and by means of shafts stretching allover the place, can be made to do almost all the Work of the DistHlery.
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Note added at 15 mins (2004-10-30 20:16:47 GMT)
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http://www.royal-deeside.org.uk/RDsurround/dram1.htm
The grain are then crushed and the malt extract or \' wort \' passes through to the fermentation stage. In this stage yeast is added and the resulting liquid or \' wash\' contains about 10% alcohol. The wash is then distilled to produce more concentrated alcohol and to remove by-products. The whisky is stored for several years (typically 10) in oak casks that, in many cases, have previously been used for transporting sherry. Occasionally also caramelised sugar is added. During the storage the oak casks allow the whisky to \'breath\' and it steadily adopts subtle flavours from the cask as well as the desired colouring. Subsequently the whisky is diluted to the desired strength.
of WThere are two Bonded Warehouses, containing, at present, nearly 300 casks h hlS~y. The Malt is crushed by bath water- and steam power, the water- Weel bemg 9 feet in diameter. The steam-engine is of 12-horse power, and by means of shafts stretching allover the place, can be made to do almost all the Work of the DistHlery.
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Note added at 15 mins (2004-10-30 20:16:47 GMT)
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http://www.royal-deeside.org.uk/RDsurround/dram1.htm
The grain are then crushed and the malt extract or \' wort \' passes through to the fermentation stage. In this stage yeast is added and the resulting liquid or \' wash\' contains about 10% alcohol. The wash is then distilled to produce more concentrated alcohol and to remove by-products. The whisky is stored for several years (typically 10) in oak casks that, in many cases, have previously been used for transporting sherry. Occasionally also caramelised sugar is added. During the storage the oak casks allow the whisky to \'breath\' and it steadily adopts subtle flavours from the cask as well as the desired colouring. Subsequently the whisky is diluted to the desired strength.
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