48077Re: [Distillers] Setting Malt Whiskey pH without Sour Mash
- Sep 4, 2011
Reading the book Making Pure Corn Whiskey ...Mr Smiley recommends 4.5 to 5.5 Ph for sour mash. I highly recommend buying this book and I'm not alone in respect to Ian Smiley.
Sent from Yahoo! Mail on Android
From: Carl Greene <thegreatcarlini@...>;
Subject: [Distillers] Setting Malt Whiskey pH without Sour Mash
Sent: Thu, Sep 1, 2011 5:08:15 PM
I am doing an all grain malt whisky (Scotch) as my next project. How do the single malt experts in Scotland set the pH for the batches prior to fermentation?
The bourbon boys in USA add backset to the grain mash mix for consistency and pH. For scotch, are acids added prior to fermentation, or are the yeasts launched without artificial enhancement?
Distillers list archives :
FAQ, Howto distil etc. :
http://homedistiller.orgYahoo! Groups Links
<*> To visit your group on the web, go to:
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
(Yahoo! ID required)
<*> To change settings via email:
<*> To unsubscribe from this group, send an email to:
<*> Your use of Yahoo! Groups is subject to:
- << Previous post in topic Next post in topic >>