Important Process In The Production Of Whisky And OC Blue Price
Whisky is produced through the processes of malting, milling, mashing, fermenting, distilling, ageing and bottling. Whisky is produced from different grains like wheat, corn, rye, malted barley and buckwheat.
The two main types of whisky are malt whisky and grain whisky. Malt whiskies are made from malted barley and grain whiskies are made from any type of grain. One of the whisky brands is Officer’s Choice (OC) Blue Whisky. As it is a premium version the OC Blue price is just right for daily wage earners.
Important processes
To get pure alcohol some of the processes should be carried out in the right manner. The important processes in the production of whisky are milling, fermentation and distillation.
● In the milling process, the whisky should be made rich enough so as to allow good fermentation. The grain should be milled and coarsely ground. The grain should not be ground into a fine powder but be coarsely ground. The mill should be placed in the infusion room and should be kept clean.
The grain should then be mixed with water and boiled to convert it into wort. This makes it richer for the fermentation process. The wort is drained and the water is allowed to boil.
● The fermentation process should be carried out in a closed room with 2 - 3 windows. In the middle of the room, there should be a source of heat. As soon as the wort is ready, yeast is added to it and stirred. The rich wort ferments with force and the process takes place rapidly. As soon as the liquid becomes stable it is ready for distillation.
During the fermentation process, the sugars are broken down into ethanol and carbon dioxide. As a large amount of this gas is evolved the room should be purified by opening the windows. The fermentation should be done uncovered and once the liquid calms down it can be covered with a lid.
● The fermented liquid is transferred to a still where the distillation process takes place. Though the liquid must be carried covered to avoid losing any spirits. The still should have perfect joints, economic fuel consumption and allow quick distillation. The apparatus should be made with good care so that the vapours do not pass through the joints, nailings or connecting pipes. All the susceptible parts of the apparatus should be luted.
The still must be shallow so that it requires less fuel to make the liquid boil and have a large surface area so as to allow rapid evaporation. The alcohol will boil and the vapours will rise to the lid of the still. From here they pass to the urn which directs them to the condenser. The vapours are condensed and the alcohol is collected.

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