fantasy_distiller Posted July 28, 2012 Share Posted July 28, 2012 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 Link to comment Share on other sites More sharing options...
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