Re: scotch whisky
- Hello UPS,
I reread, and have re-read your earlier e-mail re: making one's own scotch
whisky, either from grain or a quicker way, + distillation. This is precisely
what I have been looking for - but, now I have questions. let me re-read
everything once more and then I will e-mail you via the list.
> It's very easy to clarify in the primary fermentor- just fine it with some
> bentonite or some Sparkalloid. Dropping the temperature also helps- say,
> down into the 50-60F range. The larger yeast volume in the mash may also (if
> your lucky) may cause the yeast to re-absorb some of the esters they produced
> during the ferment as thery go dormant- just like in beer brewing with a long
> lagering phase.
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