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Re: UJSM modify!

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  • waljaco
    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
    Message 1 of 16 , Nov 17, 2008
      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.
      wal
      --- In new_distillers@yahoogroups.com, "castillo.alex2008"
      <castillo.alex2008@...> wrote:
      >
      >
      >
      > 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?
      >
      > Thanks,
      >
      > Alex
      >
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