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 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