Re: UJSM modify!
- It seems they extract the maltose as for beer - this is the original
way of making whisky also. Some loss of sugars for the home distiller
- compensate by adding more malted grain.
--- In email@example.com, "castillo.alex2008"
> Well Mason,
> According to your experiment cooking seems the way to go.
> BTW, something interesting I read from Dewars´ web site is that they
> don´t ferment on the grains; instead they cook their malt three times
> before discarding the grain which is them sold to farmers as hight
> quality feed for cattle, according to them. That´s why my last
> experiment (now fermenting) was to take dextrose, peated malt and DME
> to get a scotch, but without fermenting "on the grains". I´ll let you
> know how it goes.
> In the other hand, I´m interested in getting Dansvil EDV 493 as a
> yeast for my rums. I know whitelabs sells it, but it seems that they
> don´t offer it for hobbyists as they do with their beer yeasts. Do
> you know of any retailer from whom one can purchase a package?