Fermentation - From Wort To Wash
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- เผยแพร่เมื่อ 10 พ.ค. 2024
- In Part 5 of Scotch Whisky Production Erik Wait talks about the fermentation when the wort is turned into a wash (beer).
For more videos on Scotch Whisky Production:
• SCOTCH WHISKY PRODUCTION
THIS VIDEO IS INTENDED ONLY FOR VIEWERS WHO ARE OF LEGAL ALCOHOLIC BEVERAGE DRINKING AGE IN THEIR COUNTRY.
Another excellent explanatory video, Erik. Much appreciated.
Glad you enjoyed it!
Such a great informative understandable information on Wort to Wash. Thank you very much Erik!...................Slainte!
Glad you enjoyed it!
Superb class! Thanks Eric! Love that you pulled a Lagavulin out of the bag! My favourite distillery!! Cheers! 🥂
My allergies have been so bad that right now I’m mostly drinking cask strength peated whisky as they seem to be the only thing that I can smell and taste.
@@ErikWaitWhiskyStudies Oh no! I hope you feel better soon Erik! I also get quite bad allergies this time of year. I am glad you can taste and smell the CS scotch! Cheers!
Great video. I always learn so much from your explanations. Love the content! Thank you.
Billy Walker has significantly increased the fermentation time (160 Hours now) and his distillate is part of the Meikle Toir releases. I will need to really concentrate on the more fruity notes (even though it is peated Malt).
Yet another top class video, looking forward to the distillation/condensers video, when you have that ready. Cheers Erik!🥃
Coming soon! It will be posted by this coming Saturday
you will make professors out of us, thanks
That's the plan!
@@ErikWaitWhiskyStudies interesting to see video about cask finishing
"Who is the king of Funghi?"
I don't know, Erik. But I'm sure he's a fun guy!
HMM.. Grand Nagus is the leader of the Ferengi… Perhaps Grand Saccharomus. (OK whisky nerd adding a Star Trek reference… Double nerd).
Dope video 👌🏾
Thanks 💯
Hi Erik, another excellent class! Thank you! Quick note, I think this is part 4, not 5 as it says right now on the video description. Unless, this posted ahead of the making the wash video - assuming part 4.
Thanks, somehow Part 4 disappeared from the playlist but I fixed it. When completed this series will be as follows:
Part 1 - Barley
Part 2 - Malting
Part 3 - Milling
Part 4 - Mashing
Part 5 - Fermentation
Part 6 - Distillation (coming soon)
Part 7 - Condensers
Part 8 - Scotch Whisky Production Poop [By-Products] (coming soon)
Part 9 - Maturation (coming soon)
Part 10 - Finishing - Bottling, e150a (coming soon)
Great video. One question, maybe you covered it and I missed it, but do most distilleries in Scotland use a sour mash process (like most in the US)?
This question came up during the Master of Scotch oral exams. In Scotland they will reuse the third or fourth water from mashing to become the first water of the next batch of mash because it does not have enough sugar to put it in the washback for fermentation. They will also re-distill the foreshots and feints of a spirit run in the next wash distillation. But if you Google "sour mash in Scotch whisky" every article will point you to bourbon and some will mention that it fell out of favor in Scotland. I've toured 49 distilleries in Scotland and have never heard any of them doing a "sour mash." The only one I have read about is InchDairnie Distillery in Fife which does a sour mash but they're an odd ball as they also use a hammer mill, rather than use a roller mill. But, if you have more information on the subject I would greatly appreciate it.
I was watching Copperworks Distilling YT channel. At Copperworks Distilling, in Seattle, they do a "conditioning phase" for 2-3 weeks after fermentation.They say this allows the yeast to drop out. I don't recall this video going over that. Can you elaborate or maybe this is their twist on whisky making?
I'm planning on doing distillery tours in the Seattle area.
Copper works Distilling isn’t in Scotland. This video series is only on Scotch Whisky production. American Bourbon or Single Malt producers may use different techniques.
@@ErikWaitWhiskyStudies True enough. Thought you may have an idea. Thanks.
Perhaps you know, for the Council of Whisky Masters (CWM) blind tasting do you have to identify the name of the scotch? For example, identifying a scotch as Highland Park Magnus.
You need to name the distillery and identify the age. Obviously if it is an NAS like Magnus nobody knows the age but if you identified it as being young you’d be correct.
Hello, great video, please tell me after fermentation, does the yeast that was in the bottom of the fermenter also go into the still or are they separated?
It is undoubtedly in with the draff which I discuss in Lesson 10 "Scotch Whisky Byproducts": th-cam.com/video/3g0_3KIe03M/w-d-xo.html
😁🙌🏻