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