georgiabooze Posted October 3, 2008 Share Posted October 3, 2008 of those making whiesky, how many are adding sugar to the mash? Link to comment Share on other sites More sharing options...
coop Posted October 3, 2008 Share Posted October 3, 2008 of those making whiesky, how many are adding sugar to the mash? No sugar here, only the real thing for me. Coop Link to comment Share on other sites More sharing options...
Robert Cassell Posted October 3, 2008 Share Posted October 3, 2008 How were you going to circumvent (sp?) the definition of "from a fermented mash of grain" for calling it a whisky? Rum-skey? Link to comment Share on other sites More sharing options...
Paul G Posted October 3, 2008 Share Posted October 3, 2008 Whim? In all seriousness, one would have to refer to the Standards of Identity to know for sure whether or not one could call their spirit "whisk(e)y" if using sugar. What I'm saying has no bearing on scrupulousness or "craft"...just whether it complies with what's in black and white. Link to comment Share on other sites More sharing options...
georgiabooze Posted October 3, 2008 Author Share Posted October 3, 2008 I recently read in the adi newsletter about a whiskey made with sugar and cornmeal in california. I thought it may be commonplace. Link to comment Share on other sites More sharing options...
ckrogstad Posted October 4, 2008 Share Posted October 4, 2008 I recently read in the adi newsletter about a whiskey made with sugar and cornmeal in california. I thought it may be commonplace. but why would you want to? sugar doesn't ferment as well as malt, and if you want a light flavor, just blend NGS into the finished whisk(e)y Link to comment Share on other sites More sharing options...
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