Wort is the pumped into the washbacks which are large and open fermentation vessels, which can hold up to 70.000 litres and be as high as 5 or 6 m. They may be covered by detachable panels and are usually made of Oregon pine.
Some distilleries use fully closed vessels made of steel which are easier to clean.Yeast is added, being either distillers yeast or a mixture of the latest with brewer yeast, and will start fermentation. The action of yeast on wort's sugar will produce alcohol and carbon dioxide. Wort will bubble, and may even in some occasions generate strong vibrations of the washback itself in spite of its impressive size.
After about 48 hours, bubbling and fermentation are over and the wort has been transformed into wash, an alcoholic liquid of 7 to 8% vol. and not unlike a sort of crude beer, which is pumped into the wash charger.
mardi 15 janvier 2008
Fermentation
MASHING
Grist is then mixed with hot water in the mashing machine which pours it into the mashtun, which capacity can be in excess of 25.000 litres. Three successive waters, with temperatures varying from 63 to 95°C, are used to produced a sugary liquid known as wort.
Those will be taken away at the end of the process and are excellent food for cattle.
The last water used for mashing will be directed to a tank and used as the third water of the next mashing. Wort will then travel through a heat exchanger to be cooled to about 20°C, to prevent yeast cells which will ferment it from being killed.
Traditional mashtuns may be enclosed by a copper dome so as to preserve heat which allow for a better extraction of sugars contained in the malt.
mashtun : cuve
wort : le mout
cattle : brassage
yeast cells : cellule de levure
copper dome : dome en cuivre
Those will be taken away at the end of the process and are excellent food for cattle.
The last water used for mashing will be directed to a tank and used as the third water of the next mashing. Wort will then travel through a heat exchanger to be cooled to about 20°C, to prevent yeast cells which will ferment it from being killed.
Traditional mashtuns may be enclosed by a copper dome so as to preserve heat which allow for a better extraction of sugars contained in the malt.
mashtun : cuve
wort : le mout
cattle : brassage
yeast cells : cellule de levure
copper dome : dome en cuivre
dimanche 9 décembre 2007
StreetSurf
You like the Snowboard and all the sensation which go with ?! or the Surf sensation ?!
Test this !
You need only a street, it is easier than to go to the sea or to the mountain!
The key points of StreetSurf:
* For the beginners, it is very easy to begin and to evolve quickly.
* If you are Surfer or Snowboarder, the practice of Streetsurf will be immediate. You can find the sensations of glide of the Surfing (on the flat) and of Snowbard (on slope).
* You can enjoy yourself on the flat, make slaloms and put fixations to make jumps and make of FreeStyle.
* If you controlle this very well , you can test on bigs slope , and then you'll have fun !!
The position 1 facilitates the skid on a big slope. The skid allows to slow down or to stop. This technique is very connected to the Snowboard.
The position 2 allows to move on the flatdish by pumping. The movement of freedom is thus close to the Surfing.
So its an alternative of go to surf or snow , and you can do this everywhere everytime , it's very fun , but if you fall , tok tok ^^ ! For the Beginners its better to take an helmet !!!
If you wan to see what is this in video : Streetsurf!!
Have fun !!
the glide = la glisse
the slope = la pente
Skid = dérapage
jeudi 6 décembre 2007
Milling
So let us see what is the Milling :
Once dried, the malt is crushed in sort of unrefined flour which will be of use to the following operations.
This flour is called the grist.
For the milling of the malt, the operation which takes place in the distillery, with a seeds-mill .Most of the distilleries use the same type of mill, traditionally made in England, into Leeds, what sometimes strikes the chauvinistic spirit of many Scottish people....
next step : Mashing
seeds-mill = moulin à grain
Once dried, the malt is crushed in sort of unrefined flour which will be of use to the following operations.
This flour is called the grist.
For the milling of the malt, the operation which takes place in the distillery, with a seeds-mill .Most of the distilleries use the same type of mill, traditionally made in England, into Leeds, what sometimes strikes the chauvinistic spirit of many Scottish people....
next step : Mashing
seeds-mill = moulin à grain
dimanche 25 novembre 2007
Malting
After Harvest barley contains starch which is a non fermentiscible sugar. The processus of malting is to transform this starch into fermentiscible sugar which will be able to be transformed into alcohol.
The barley is put into water for 2 or 3 days and then it is put on a wide flat concrete surface.
And it's here that the fermentation will begin for about 8 days.
Barley will have to be turned over several times a day to make a uniform germination and the température must be controlled many times.
When the Starch has been transformed into sugar, we must stop the process of germination through the heating of the barley for 1 to 2 days. Heat will be provided by the burning of coal.
And then you get some malt to use in the next step : the Milling !
Starch = amidon
fermentiscible = Enter fermentation
Milling = Broyage
The barley is put into water for 2 or 3 days and then it is put on a wide flat concrete surface.
And it's here that the fermentation will begin for about 8 days.
Barley will have to be turned over several times a day to make a uniform germination and the température must be controlled many times.
When the Starch has been transformed into sugar, we must stop the process of germination through the heating of the barley for 1 to 2 days. Heat will be provided by the burning of coal.
And then you get some malt to use in the next step : the Milling !
Starch = amidon
fermentiscible = Enter fermentation
Milling = Broyage
dimanche 4 novembre 2007
the making of whisky
We can make whisky with different maneer .
It depend of your skill , what sort of whisky do you want to do , and in particular to the geographical origin of production. The main differences are related to the raw material, which is always a cereal, and on the type of distillation .
So it cant make different types of whisky corresponding to various definitions , the main sort of whisky are Blended whisky, Single Malt whisky and Grain whisky.
The better whisky are often isued from the distillation of malted barley .
For me , the best whisky is make with the Pure Malt , and the scottish make this very well ( it's call the scotch pure malt ) . I'll show you how to do this sort of whiskey , with the main step .
To produce a Malt Whisky, you need barley, water, yeast, heat and much time.
This process can be broken down in five main steps :
- Malting
- Milling
- Mashing
- Fermentation
- Distillation
- Ageing
I'll explain each steap at the next time !
to help you to understand and to work your vocabulary :
malted barley : orge maltée
yeast : levure
Malting : le maltage
Milling : le broyage
Mashing : le brassage
Ageing : le vieillissement
It depend of your skill , what sort of whisky do you want to do , and in particular to the geographical origin of production. The main differences are related to the raw material, which is always a cereal, and on the type of distillation .
So it cant make different types of whisky corresponding to various definitions , the main sort of whisky are Blended whisky, Single Malt whisky and Grain whisky.
The better whisky are often isued from the distillation of malted barley .
For me , the best whisky is make with the Pure Malt , and the scottish make this very well ( it's call the scotch pure malt ) . I'll show you how to do this sort of whiskey , with the main step .
To produce a Malt Whisky, you need barley, water, yeast, heat and much time.
This process can be broken down in five main steps :
- Malting
- Milling
- Mashing
- Fermentation
- Distillation
- Ageing
I'll explain each steap at the next time !
to help you to understand and to work your vocabulary :
malted barley : orge maltée
yeast : levure
Malting : le maltage
Milling : le broyage
Mashing : le brassage
Ageing : le vieillissement
jeudi 18 octobre 2007
Recipe of a Whisky Steak
With a good beef , cook with the Highlands art , it's a wonderful recipe !!! taste it !!
what do you need ?
2 thick steaks
20 cl Scotch whiskey
200 g Mushrooms
2 onions, chopped
3 tomatoes
2 c olive oil
10 cl of liquide cream
Thyme
Salt, pepper
How to do this :
- Place the meat in a deep plate, add the whiskey , cover with plastic wrap and let macerate for 3 or 4 hours . Cover the with plastic wrap and let macerate for 3 or 4 hours.
- Cut the onions , wash the Mushrooms and cut they.
- Remove steaks from marinade and then cook they with a tablespoon of olive oil . Add salt and pepper how you want .
- The harder thing is to flambe the steaks with the marinade to make a very well taste . Be careful !!! the steak musn't be burned !!
- After , add the liquide cream , and let the Meals cooking .
- Serve the steaks on plates with vegetables ( the tomatoes take the taste of the sauce , and it's wonderful !! ) , and add the sauce all over the plates !!
Have a nice lunch ! ;-) !
what do you need ?
2 thick steaks
20 cl Scotch whiskey
200 g Mushrooms
2 onions, chopped
3 tomatoes
2 c olive oil
10 cl of liquide cream
Thyme
Salt, pepper
How to do this :
- Place the meat in a deep plate, add the whiskey , cover with plastic wrap and let macerate for 3 or 4 hours . Cover the with plastic wrap and let macerate for 3 or 4 hours.
- Cut the onions , wash the Mushrooms and cut they.
- Remove steaks from marinade and then cook they with a tablespoon of olive oil . Add salt and pepper how you want .
- The harder thing is to flambe the steaks with the marinade to make a very well taste . Be careful !!! the steak musn't be burned !!
- After , add the liquide cream , and let the Meals cooking .
- Serve the steaks on plates with vegetables ( the tomatoes take the taste of the sauce , and it's wonderful !! ) , and add the sauce all over the plates !!
Have a nice lunch ! ;-) !
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