This is my first topic, and could contain some imperfections. If you find, please correct me!
Two years ago i visited most of KY distilleries doing the Bourbon Trail..
I noticed that the common way of saccharification was to boil in a continuous way the mix of cereals, by injection of steam in the mash.
Then, when this phase was completed, all the boiled material was putted in a open top wood container for fermentation by yeasts.
Recently, visiting some sites talking about handcrafted spirits, noticed that some use the mash tun machine for doing also bourbons.. so.. perhaps i misunderstood all... but what changes doing in this way? ? I mean.. don't need anymore boil, but use the malts for saccharification?
Can someone help me?
Thanks for answer!
IT is my understanding the boiling process you see at the large distilleries is used for Gelatinization not saccarification. This makes the starches swell and become more accessible for the scarification process which is done by the enzymes from malts or added enzymes. The boiling breaks down the whole kernel. The saccrification happens at substantially lower temperatures as you cool the mash from this boiling point. The way many of the craft distilleries are getting around this is by using milled grains where the kernel is broken up and the starches are easier to access. You may find this simple chart helpful: http://homedistiller.org/forum/viewtopic.php?f=34&t=16799
The chart is very helpful.
I'll study more theory !