fantasy_distiller

Thanks Rick. The chart is very helpful. I'll study more theory ! Best regards. Cristiano

Hello Everybody. This is my first topic, and could contain some imperfections. If you find, please correct me! Two years ago i visited most of KY distilleries doing the Bourbon Trail.. I noticed that the common way of saccharification was to boil in a continuous way the mix of cereals, by injection of steam in the mash. Then, when this phase was completed, all the boiled material was putted in a open top wood container for fermentation by yeasts. Recently, visiting some sites talking about handcrafted spirits, noticed that some use the mash tun machine for doing also bourbons.. so.. perhaps i misunderstood all... but what changes doing in this way? ? I mean.. don't need anymore boil, but use the malts for saccharification? Can someone help me? Thanks for answer! Cristiano

Hello everybody! My name is Cristiano, and i write from north-east Italy. I am a distillery enthusiast and have visited distilleries in some parts of the world: Australia, Jamaica, Brasil, Scotland (Islay too), Cognac and of course did the Bourbon Trail in Ky (with a digression in Tn for Tennessee whisky). Recently discovered your interesting forum, so wanted to join in. I am sure will be nice discuss with you guys . Best regards. Cristiano