Description
Day 1 Saturday May 6th 10.30-4.00
Great Whisky Starts Here: Cooking, Mashing & Fermenting Grains
Mashing
- Grains as a source of fermentable sugar
- How to select and where to source your grain
- All about the malting process
- How to grind and gelatinize your grains
- How to mash malted grains
Fermentation
- Yeast, bacteria and how they work
- How to select and where to source your yeast
- How to setup and complete a strong fermentation
- How to prepare perfect whisky wash
Day 2 Sunday May 7th 10.00-3.00
Distillation
- Safety briefing and general good practice
- Types of Stills & how to use them
- Alcohol basics, boiling points and chemical composition
- Distillation of Low Wines
- Distillation of Final Spirit
- How to make cuts, removing foreshots and separating hearts
- Making your final blend
Aging & Barreling
- Types of wood to use & where to source
- How to prepare your own wood for aging
- Toasting
- Charring
- What flavors are created through this process
- How long to age for
- Time, oak and what it does over months and years
