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MALT IRISH WHISKEY PRODUCTION
MALTING
Malting Barley is the process by which the starch in barley is converted into fermentable
sugars necessary for fermentation. This occurs by steeping barley in water so that
it starts to germinate, gradually converting the starch into natural sugars. After
7-14 days this green malt is dried in a closed kiln where the heat stops the germination
so that there are sugars retained for fermentation and the barley is then ready
for mashing.
MASHING
The dried malt is ground into coarse flour or grist, which is mixed with hot water
as it pours into the mash tun. After mashing, the sweet sugary liquid is known as
wort.
FERMENTATION
Yeast is added to the wort and fermentation begins. The yeast feeds on sugars in
the wort and alcohol is produced. When fermentation is complete, which
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Michael Collins® Irish Whiskey/Michael Collins® Single Malt Irish Whiskey 40% Alc./Vol.
Imported by Sidney Frank Importing Co., Inc., New Rochelle, NY 10801
Copyright © 2007 Sidney Frank Importing Company. All rights reserved.
Enjoy Michael Collins Irish Whiskey Responsibly. You must be 21 or over to enter
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