So this is our tun room, where our fermentation vessels are.
You will notice that if you've visited many distilleries, they can be stainless steel or wooden washbacks.
We've always had stainless steel here, and it's in these wash backs that one of the mashes -
all of the contents of the mash, the liquid content the wort - pumped into this vessel. Immediately
we start filling up the vessel with the liquid sugar, the wort, we add yeast - a distiller's yeast.
And over the next 54 hours the action of the yeast on the sugar converts the sugar to alcohol.
And then by the time we're finished, it's about 8% abv.
So,
inside the vessel, we don't temperate it, We don't do anything. Once it's filled
we just leave it to ferment naturally.
That will take 54 to 56 hours, and during that time the initial temperature will rise from 20 degree C
up to 32 degrees C, and also
you'll see the fermentation when I open up the lid, because the during fermentation,
you're not only converting the sugar to alcohol but there's some carbon dioxide that bubbles to the surface and escapes.
As you can see you see the fermentation at quite an advanced stage
 
I was gonna say if you put your head in there, and take a good sniff,
you'll come back at such a rate - would be pretty good for the camera. That's the carbon dioxide.
So this is still at
a reasonably advanced stage, at 54 hours, and all of the head that you see there will be
gone and it'll just be a very still
liquid, and
after the fermentation is finished,
us distillers have got some strange terminology for a product - we call this wash.
And all of the contents of this washback will be sent to distillation.
