37823Re: [Distillers] Re: youtube video
- Nov 28, 2006I never paid any mind to the temp rise in the fermentor till I joined this group . I have since found it can be quite a noticable rise. I guess thats why we never made drum size batches till fall. LATER----- Original Message ----
From: tyler_97355 <kd7enm@...>
Sent: Tuesday, November 28, 2006 8:31:18 PM
Subject: [Distillers] Re: youtube video
The main problem with large ferments is the mash temperature. Most
distilleries will have cooling tubes in the fermentation vat to keep
it constantly at the optimal fermentation temperature. Generally they
will set it to ferment at the fastest rate they can without killing
the yeast. However, this results in more fusel oils produced.
Fermenting at lower temps produce less fusels, but they also take
longer. Much longer than 60 hours.
--- In Distillers@yahoogro ups.com, "surya9375" <surya9375@. ..> wrote:
> Hey in this video it showed fermentation done in HUGE vats. Way more
> than 25Liters??
> How is the yeast made to tolerate that? I thought anything more than
> 25Liters and the yeast wouldnt be able to handel it?
> Thanks and Regards
> --- In Distillers@yahoogro ups.com, Robert Thomas <whosbrewing@ >
> > I saw this and thought of you!
> > http://www.youtube. com/watch? v=AafSvzXD27c
> > The distillation is carried out at 85 degrees????
> > Plus at this distillery, which makes gin, whiskey, etc etc, 95 % of
> > fermentables are corn. So "Canadian Whiskey" is flavoured neutral
> > alcohol then, is it?
> > Cheers,
> > Rob.
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