2006-10-01 03:39:42 · 12 answers · asked by GA K 1 in Food & Drink ➔ Beer, Wine & Spirits
whisky is distilled.......it doesnt ferment in the bottls...
2006-10-01 03:42:02 · answer #1 · answered by manx4080 3 · 4⤊ 0⤋
Whisk(e)y is only fermented at the beginning of it's life -- like any alcoholic beverage -- but the fermented beverage is distilled, which doesn't happen with wine or beer.
With liquors, fermentation is only used to give you something to then distill.
Incidentally, the only time wine should be fermenting in a bottle is with the secondary fermentation for sparkling wines, and before disgorging the bottle and resealing it. Once the bottle (of wine or beer or anything else) is on the retail shelf, fermentations should be stopped. A spontaneous fermentation in the bottle thereafter would be a bad thing, which is one of the benefits of using sulfites -- to ensure there are no surprise fermentations.
2006-10-01 13:11:35 · answer #2 · answered by Anonymous · 2⤊ 0⤋
No it doesn't.
The only time whisky is affected by time and aging is when it's in the wooden cask. There, oxygen and chemical reactions with the wood are what mellows and adds character over time. Once it's bottled and taken away from the wood, it stops aging. A 12 year old whisky bottled in 1964 is still a 12 year old today, for example.
With wines, there are still traces of yeast, tannins, sugars, esters, etc that contiuously interact over time...even if at a tiny rate. That's what allows a wine or even certain styles of beer (barleywine, mead, ciders, etc) to improve over time even when bottled.
2006-10-01 14:02:02 · answer #3 · answered by Trid 6 · 1⤊ 0⤋
No, whisky is distilled after fermentation. This kills off any yeast due to the high temperature.
2006-10-02 05:10:23 · answer #4 · answered by Michael H 7 · 0⤊ 0⤋
no fermentation should take place in whisky or in non sparkling wines. this would result in increased gases in the bottle causing them to burst. a calculated amount of yeast is introduced to champagne and other sparkling wines to give them their fizz.
2006-10-01 10:51:18 · answer #5 · answered by briangimma 4 · 0⤊ 0⤋
Fermentation is the process of yeasts digesting sugars in a liquid and converting them to alcohol and other compounds. This is impossible in whiskey because the alcohol content is too high for yeasts, or any other microbes for that matter, to survive.
2006-10-02 14:19:52 · answer #6 · answered by τεκνον θεου 5 · 0⤊ 0⤋
When a whiskey (whether it is Scotch, Bourbon, Irish, Canadian or American whiskey,) is bottled, the age that it is when it is bottled remains that age forever. This rule applies to Cognac and Armangac as well.
Say you have a 12yr scotch that is distilled in 1992, but bottled in 2004. In 2006, that scotch is still 12 years old. Cognac that is bottled in 1914, remains a 1914 vintage.
2006-10-01 10:55:15 · answer #7 · answered by doctorpapaswing 3 · 3⤊ 0⤋
no it doesnt ferment it s distilled and aged in wooden barrels but nothing happens in the bottle!
2006-10-02 08:33:37 · answer #8 · answered by roastedpuffin 2 · 0⤊ 0⤋
The older the whiskey the nicer it tastes, on of the nicest is 16 yr old Lagavulin, with just a dash of water.
2006-10-01 10:42:34 · answer #9 · answered by Mas 7 · 0⤊ 0⤋
It matures. The level of alcohol does not increase.
2006-10-01 10:47:06 · answer #10 · answered by Anonymous · 0⤊ 1⤋