Whiskey mashing

Commercial Yeast.—The application of the principles just developed is well illustrated in the manufacture of yeast for general use. The same niceties observed in this process must also be followed in the production of so-called starters for the fermentation of whiskey mashes or of wine must. Figure 6 is the flow sheet of such a process. The exact proportions of the various grains used are naturally varied according to the secret formula of the manufacturer. 

It is claimed, that on account of the lower starch and protein content of an apple must as compared with a whiskey mash, applejack can be aged in a much shorter time than whiskey. Hence it is usually considered potable after as little as three to six months aging. It is, indeed, further claimed that apple brandy begins to lose its special character on aging in the wood for more than four to five years. 

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

Canadian. By government regulation, Canadian whiskeys contain no distilled spidts less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and deHcate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

Whiskey. Whiskey refers to any alcohohc distiUate made from a fermented grain mash at less than 190° proof (95%) in such a manner that it possesses the taste, aroma, and characteristics generaUy attributed to whiskey. It is matured in new or used charred oak barrels. Whiskey can be further delineated by the cereal grains used and the maturation time and blending, if any. 

Bourbon. Bourbon, and also rye, wheat, malt, and rye malt whiskeys, are made from a fermented mash not less than 51% com, rye, wheat, malt, or rye malt, respectively. They are distiUed at not over 160° proof and matured at not more than 125° proof in new charred oak barrels and bottled at not less than 80° proof. If stored for less than four years, it must be declared on the label. 

Corn Whiskey. Com whiskey must be distiUed from a fermentable mash that contains at least 80% com and at not over 160° proof. It is usuaUy matured in new uncharred oak barrels or used oak barrels and bottled at not more than 125° proof. 

Yeast (qv) metabolize maltose and glucose sugars via the Embden-Meyerhof pathway to pymvate, and via acetaldehyde to ethanol. AH distiUers yeast strains can be expected to produce 6% (v/v) ethanol from a mash containing 11% (w/v) starch. Ethanol concentration up to 18% can be tolerated by some yeasts. Secondary products (congeners) arise during fermentation and are retained in the distiUation of whiskey. These include aldehydes, esters, and higher alcohols (fusel oHs). NaturaHy occurring lactic acid bacteria may simultaneously ferment within the mash and contribute to the whiskey flavor profile. 

The converted mash is pumped to a clean sterilised fermentor and the yeast inoculum is added. The set temperature range for whiskey fermentation of 72 hours is usually 17—21°C. At the beginning, the mash converted composition is approximately 80% sugars, mainly maltose and some (<1%) dextrose (primary conversion). The pH is adjusted to reduce initial bacterial growth. Grain neutral spidts are usually set at 27—29°C to expedite fermentation. Temperatures above 35°C inhibit yeast reproduction and promote rapid bacterial growth. Above 40°C actual yeast kill occurs. 

Mashing m beer production [BEER] (Vol 4) in whiskey production [BEVERAGE SPIRITS DISTILLED] (Vol 4)... 

DISTILLATION A heat-dependent process used to produce alcoholic beverages, such as whiskey, rum, and vodka. In this process, a fermented mash (of grains, vegetables, or fruits) is heated in a boiler, causing the alcohol to evaporate. The alcohol vapors are then collected and cooled in a condenser to produce the beverage. 

The higher fermentation temperatures used for whiskey production compared to those used for beer or wine, increase the vaporization rate of organics from the fermenting mash. One distillery had an average ethanol vapor emission rate of 182 g/m of grain processed [50]. Lower average loss rates of ethyl acetate, 0.59g/m, isoamyl alcohol at 0.17g/m, and isobutyl alcohol at 0.051 g/m were also reported, all expressed on the same basis. 

Rye is very largely used in distilleries which produce potable spirit such as whiskey, gin and vodka, and in the manufacture of compressed yeast. It is also used in relatively small amounts in the yeast mashes of alcohol distilleries. It is not suited to use as the chief ingredient of the mash in an alcohol distillery, on account of the tenacious quality of the mash which it forms. Furthermore, it gives a low yield in proportion to the amount of starch which it contains. Though it usually contains over 60... 

Low grade American whiskeys are made from mashes containing from 10 to 15 per cent malt. 

Made from a mash composed of unmalted cereals and barley malt. The former may be either rye or oats but commonly is American maize (corn). These whiskeys do not have the smoky taste and are more American in character. 

A whiskey made by cooking the ground, unmalted cereal with spent liquor of a previous mash which has been dealcoholized by distillation. 

Mashing.—In all types of whiskey, the process, by which all the starch of the grains used is brought into solution, is called mashing. It involves both extraction and conversion of the starch... 

Kornbranntwein is prepared from a mixed mash of malted and unmalted cereals, generally rye. Corn may also be used. Methods of manufacture are similar to whiskey processes. 

Definition of Whiskey.—The Department of Agriculture defines only medicinal whiskey and requires that it shall conform to the definition contained in the U. S. Pharmacopoeia. This definition reads as follows Whiskey is an alcoholic liquid obtained by the distillation of the fermented mash of wholly or partly malted cereal grains, and containing not less than 47 per cent and not more than 53 per cent by volume of C2H5OH at 15.56° It must have been stored in charred wood containers for a period of not less than four years. 

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