Wort & Fermentation

 

The Liquid Wort from the Mash tun is cooled to 18°C and pumped into the Wash Backs.

Yeast is added at this stage to begin Fermentation.

 

The wash backs at Ardbeg are made of Oregon pine. The wood helps to impart an estery, carbolic flavour to the fermenting wash. Fermentation time at Ardbeg is longer than other distilleries because of the high phenolic content of the original malt.

When the Fermentation is complete the fermented wash has an alcohol content of around 8.5% alcohol.

 

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