Bourbon - Alcoholic Fermentation
After thehas been cooled down to approximately 25° to 30°C (77° to 86°F), it can be put into a (along with a larger amount of ), where a with approximately 9% is produced through .
At this stage also parts of the stillage are added. The stillage is formed at a later stage. It is part of the much-praisedprocess, which will be explained in detail later.
The size of the fermenters varies between 'large' and 'giant'. Since beer, a steady supply must be guaranteed so they don't run dry.work continuously and can process large amounts of
That's why American beer well' into which the fermented content (beer) is emptied. The beer well is usually made of stainless steel and is placed amidst the numerous fermenters. The size of the well corresponds to the size of the fermenters. The beer well is usually one third larger than the largest fermenter, so the column stills can continue even if the emptying of a fermenter is delayed.have a '
During alcoholic fermentation yeasts convert the into alcohol and while also generating heat. Fermentation usually takes three days. An alcohol content of approximately 8% to 9.5% is reached. Few distilleries (e.g. Labrot & Graham) ferment significantly longer, but they also don't reach higher alcohol contents than 10% to 11%. The result is called beer or distiller's beer.
The larger a fermenter, the hotter it gets, since the surface-to-volume ratio decreases with increasing size and the fermenter can't discharge the heat anymore. If the temperature in the rises above 35° to 40°C (95° to 104°F), the yeasts start dying off until fermentation stops. That's why many fermenters are -cooled.
Distilleries such as Early Times or Four Roses already evaluate the result of the . The smell of the beer tells a lot about the future . The is desired to be aromatic (e.g. having a strong apple aroma). A decrease in the aroma of the beer indicates that the yeast is contaminated, and a new yeast strain is used for the next batch.
After fermentation, the beer is distilled into raw , the ' '.