Malt liquor product with vinous flavour - and higher alcohol content than beer

摘要

Liquor with an alcohol content of 3.2-5% and saccharometer index (Plato) of less than 0.6%, is brewed by first preparing a cooker mash of malt, cereal products and water and liquefying the starches. A main mash is prepared from malt and water and is heated to extract soluble protiens; then further heated at 42-45 degrees R. An infusion liquid is drawn from this mash. The cooking mash and the main mash are mixed at 50-54 degrees R and the wort from the mash is withdrawn and boiled with hops. The wort is cooled to 8-10 degrees R, and half the infusion liquid added. The product is then fermented for 13-18 days with Saccharomyces cerevisae and a little infusion liquid added during fermentation. The fermented wort is mixed with spring water in the ratio water 0.3:1 wort to 0.875:1 and a small quantity of emulsifier added.