BAR

WINE
Making the wine

1. FIRST FERMENTATION

Red wine: Yeast added or naturally obtained from the grapes/ in the air (22-25 C)

White wine: Yeast may be added to the juice (15-18 C)

Duration: 1 to 2 weeks

Yeast convert most sugars in grape juice into Ethanol (Alcohol) and Carbondioxide.

Carbondioxide later is lost to the atmosphere.

2. AFTER PRIMARY FERMENTATION

Red Grapes: The free run wine is pumped off into tanks & skins are pressed to extract the remaining
juice & wine.

The press wine is later blended with the free run wine at vintner’s discretion.

The wine is kept warm & the remaining sugar are converted into ethanol & carbondioxide.

3. MALO-LACTIC CONVERSION

Bacterial process  Converts “Crisp, green apple” Malic acid into “soft, creamy” lactic acid  soften
the taste of wine

Later, the wine are transferred to Oak Barrels to mature the wine (can take weeks/ months) 
during this process also makes Oak aroma or tannin wine to the product. Moreover, the wine will be
SETTLED/ CLARIFIED/ CLEARED prior to bottling.

Making Wine

https://www.youtube.com/watch?v=3PInCVXBsS8
SPIRIT PROCESS

WHISKEY

1. Grains collected, ground and cooked. Barley is malted  process of soaking the barley and
spreading it for about 3 weeks, allowing it to sprout  drying it and heating it
2. The cooked grain and malted barley are added to warm water, which converts into a liquid
known as mash
3. The mash is added to a fermentation tank, along with yeast. The Yeast converts the sugar
into Ethanol. After 3 or 4 days, the resulting liquid is about 10% alcohol and is known as
distiller’s beer or wash
4. The wash is heated to the point where the alcohol turns to vapor, but the water remains
liquid. The alcohol is then collected in a second container (collected through swan’s neck).
This process is repeated to produce “New whiskey”
5. Water is added to the new whiskey, which is aged in wooden barrels, usually made from
charred white oak. Here the whiskey ages at least 3 to 4 years or 10 to 15 years
6. The resulting whiskey is stored in glass bottles, which do not react with the whiskey’s flavor
For other spirits, things put into boiler are depending on the end product, i.e. : Vodka  potato,
Gin Juniper berries, etc.

Triple Sec Triple Sec, Originally Curacao triple sec, is a variety of Curacao liqueur, an orang-
flavored liTriple sec, originally Curaçao triple sec, is a variety of Curaçao liqueur, an orange-flavoured
liqueur made from the dried peels of bitter and sweet orange.

Fun facts:

 Distillation: first process of heating and then cooling

 Fermented liquid also called Aqua Vitae (water of life)
 Bourbon is introduced in Bourbon County, Kentucky
 Rectification is distilling a liquid for more than once

Making Whiskey

https://www.youtube.com/watch?v=b9MgkcH_W8Y

https://www.youtube.com/watch?
annotation_id=annotation_1866373693&feature=iv&src_vid=4mwx6Q5s1Nk&v=mhQyH5tJQBM

Different type of scotch whisky

https://www.youtube.com/watch?v=piKTO2nRLVA

Making Vodka

https://www.youtube.com/watch?v=BDFlnLxGNEk

Making Rum

https://www.youtube.com/watch?
annotation_id=annotation_2661701653&feature=iv&src_vid=PHtrnhwF22Q&v=7nNDNKamYo8

Making Tequila

https://www.youtube.com/watch?v=dmAZ0aH0P9o

Making Brandy

https://www.youtube.com/watch?
annotation_id=annotation_2126053887&feature=iv&src_vid=4m5oQ58Qrew&v=4mwx6Q5s1Nk

Making Gin

https://www.youtube.com/watch?v=ujueuh-yyDM .
VODKA

1. SWEDEN: ABSOLUT
2. ICELAND: REYKA
3. RUSSIA: STOLICHNAYA
4. FRANCE: GREY GOOSE
5. NEW ZEALAND: 42 BELOW
6. POLAND: BELVEDERE
7. NETHERLANDS: KETEL ONE
8. CANADA: CRYSTAL HEAD
9. UK: SMIRNOFF
10. INDONESIA: VODKA 9