Whiskey Cov txheej txheem ntau lawm
Txheej Txheem Flow:
Cov Khoom Siv Raw Malt Crushing → Mashing → Fermentation → Distillation
I. Malt crushing:
Malt yog crushed siv cov menyuam zeb. Cov malt ua ntej yuav tsum tau nyob hauv av, thiab hmoov nplej ua tom qab sib tsoo yog hu ua "grist." Yog tias kev sib tsoo yog kev sib tsoo dhau heev, qab zib tsis tuaj yeem muab rho tawm txhua yam; Yog tias nws zoo heev, cov malt yuav clump ua ke, thiab cov piam thaj tseem tsis tuaj yeem raug rho tawm.
Ii. Mashing thiab pom:
Lub crushed malt yog hliv rau hauv lub siab mash, thiab dej kub ntxiv rau rho tawm cov suab thaj soluble. Qhov sib tov ntawm malt thiab dej yog hu ua "mash." Lub mash yog starred nyob rau hauv lub siab mashing tun rau ob peb teev. Thaum lub sijhawm tus txheej txheem no, cov suab thaj nyob hauv malt distve thiab yog drained los ntawm hauv qab ntawm mash tun. Lub txiaj ntsig kua yog hu ua "wort."
Cov khoom siv - rau -} dej piv tau teev ntawm 1: 3/4. Cov dej yog rhuab rau 70 degree, thiab crushed malt yog ntxiv thaum stirring. Thaum cov tee kub rau 64-65 degree, nplawm yog nres, thiab qhov ntsuas kub yog tswj hwm rau 40-50 feeb. Cov twj tso kua mis yog tom qab ntawd pib kom txog thaum lub wort tiav niam txiv, tom qab uas pom tau pib. (Lub wort uas siv tau tuaj yeem nqus mus rau hauv cov chaw wort tank rau kev khaws cia ib ntus, tom qab thawj zaug kev xa dej yog ua siv dej ntawm 80 degree. Qhov thib ob wort yog sau los ntawm kev xa khoom thiab pom. Thaum cov ntim uas xav tau ntawm wort, suav nrog thawj zaug wort thiab thawj zaug sparging wort, nws tau dhau los ntawm cov phaj kub ua ntej mus rau 20℃ua ntej nkag mus rau lub termentation tank.
Fermentation: Tom qab wort los ntawm cov wort tort tank yog nqus mus rau hauv lub termentation tank ntawm cov phaj kub kub tuaj yeem siv dej ntawm 95 degree. Lub wort los ntawm qhov kev hloov thib ob yog nqus mus rau hauv cov wort wort tank rau kev cia khoom ib ntus thiab siv cov txheej txheem mashing tom ntej.
III. Fermentation:
Lub wort, txias rau 20℃los ntawm cov phaj kub hloov pauv, nkag mus rau theem fermentation theem. Ua raws li cov poov xab xaiv, qhov kev kub siab rau qhov kub thiab txias rau fermentation yog tswj hwm. Lub sijhawm fermentation yog 70-90 teev (3-5 hnub). Cov tso tsheb hlau luam uas tsis tau sib khi thaum tag nrho cov txheej txheem, thiab cov qub ntawm cov kab hlau yog qhib. (Ceeb Toom: Cov ntim thiab ntau ntawm cov tso tsheb hlau luam fermentation yuav tsum sib phim yog suav nrog kev tso tsheb hlau luam me me. Tus naj npawb ntawm Fermentation tso tsheb hlau luam yeeb. Tus naj npawb ntawm Fermentation Tso Tsheb Hlau Luam.
IV. Fermentation Tank kom tsis muaj menyuam:
Dej kub ntawm 90-95℃tau qhia rau hauv fermentation tank los ntawm Cip Yeeb Nkab, nrog rau ib txhij tso thiab tawm ntawm lub ntsuas cua, kom txog rau thaum qhov ntsuas kub qhia txog 70-80 degree. Cov dej ntws mus rau kom tsis muaj menyuam yog nres, thiab lub tank sab laug unsealed rau kev siv hauv qab yav tom ntej (nrog hauv qab valve qhib).
V. Distillation:
The fermented liquid is pumped into the crude distillation pot of the still (typically transported using food-grade hoses, which are installed before pumping and removed and cleaned after use). Lub lauj kaub uas muaj cov distillation distillation los pib distillation, thiab qhov qis- Dej cawv tsis muaj tso rau hauv lub tshuab kho kom zoo rau kev ua kom zoo. Thaum lub sijhawm ua kom zoo, cov cawv distilled tau sib cais rau hauv "lub taub hau," "lub siab," thiab "Tsov tus tw." Lub taub hau thiab tus Tsov tus tw tuaj yeem sau rau hauv ib lub thawv thiab siv ua cov khoom siv raw rau cov pob txuas ntxiv mus. Lub siab yog cov cawv uas xav tau, uas yuav muab rau hauv Oak Barrels.
Yog tias nws yog dab tsi koj xav tau, hu rau kuv ntawm alli@bobendistillers.com
