There are many versions of whiskey around the world, but the basic procedure for making all types of whiskey is the same. Making whiskey only requires a few tools and ingredients. The process of making whiskey is divided into various stages that are carried out over several weeks. This article will show you how to make grits, by washing, straining, and then storing it for some time to create pure whiskey.
Ingredients
- 4.5 kg corn kernels
- 18.9 liters of water, added with warm water to germinate
- About 1 cup (237g) champagne yeast (see manufacturing instructions for specific sizes)
- Big burlap sack
- Clean pillowcases
Yield: About 7.5 liters of whiskey
Step
Part 1 of 4: Grow Corn Seeds and Make Corn Porridge (Mash)
After the corn has sprouted, it means that the corn is ready to be made into grits. Mix a combination of warm water and seeds. The enzymes in the mash will mix the starch into the grains to produce sugar.
Step 1. Perform the process of sprouting by soaking the corn in warm water
Place 4.5 kg of corn kernels into burlap sacks and place burlap sacks into large buckets or large containers. Then, soak the burlap sack in warm water. Make sure the whole corn is cooked through.
Why are sprouts in corn needed to make whiskey? In short, the sprouts replace the need for added sugar in the mash, which allows you to get a more original and pure whiskey. It's also called "malting," which causes an enzyme in corn that converts starch into sugar. Then the sugar will turn into the alcohol in the whiskey
Step 2. Store the corn kernels for 8 to 10 days
Store in a dark, warm environment, such as a garage or basement. Make sure the corn kernels stay moist for 12 days. During the germination phase, keep the corn temperature between 17° and 30°C.
Step 3. Remove the sprouts from the corn
Wait for the sprouts to grow to a length of 0.6 cm from the original, and then clean the corn in a bucket of clean water. While doing so, pull out the growing roots by hand. Remove sprouts. Take the corn.
Step 4. Grind the corn kernels
Use the end of the mill to grind the corn kernels properly during the initial fermentation. Stop mashing when all the corn kernels are fine.
- If you want to try another method, you can also use a grain grinder to grind the corn. This will result in finer corn if all of the corn is dried first as corn can be finer if you use a grain grinder.
- To dry the corn if using a grain grinder: Place the corn on a clean mat. Place the fan near the corn and turn it on. Allow the fan to dry the wet corn, stirring several times a day.
Step 5. Add 18
9 liters of boiling water on corn that has been smooth. This has come to the fermentation process.
Part 2 of 4: Fermenting Corn Porridge (Mash)
During the whiskey manufacturing process, it is very important to keep all the ways of making it clean. The slightest omission that makes whiskey tainted can damage all components of the whiskey. Make sure you have a sterilizer, thermometer, lid on, and lock on, and clean your hands before doing any whiskey-making process.
Step 1. Let the mash cool down to 30º C
Use a thermometer to adjust the temperature.
Step 2. Make the yeast
Add yeast to the top of the mash and cover with a fermenter. Stir for about 4-5 minutes, being careful to ferment in certain parts, stirring constantly until the yeast is destroyed.
Step 3. Cover with a pressure cooker to carry out the fermentation process
This tool is very important for the fermentation process. If you don't use this pressure cooker, there may still be CO. air2that goes inside. But mash will be safe if you use a pressure cap.
You can make your own pressure cooker easily, but it's better to buy it at a store, because pressure cookers are sold at a cheap price
Step 4. Leave the mash when the fermentation process is stored in a warm room
The fermentation process will take anywhere from 5 to 10 days, depending on the yeast, temperature, and how much grain you're using. Use a hydrometer to check that the fermentation is complete. If you look at the hydrometer the process will last for two to three days in a row, then you are ready to start the distillation process.
Try to keep the mash temperature stable at 25 ° C while fermenting. Again, you only need a warm temperature to infuse the starch
Step 5. When the mash is done in the fermentation process, stir (stretch) the mash to keep it solid
When stretching the mash, use a clean pillowcase. Try to hold the solids before moving the mash.
Part 3 of 4: Evaporation
Mash contains a solid acid wash. In this process, the acidic liquid contains about 15% alcohol by volume. Distillation will increase the alcohol content. For best results, use a pot. Do this if you think it is necessary.
Step 1. Heat the wash over medium heat, until it boils
If you don't want to rush into the refining process; over medium heat for 30 minutes to an hour until it boils. Heating too fast will produce a different taste. The temperature setting at which you will filter alcohol is between 78° and 100°C.
Why use that temperature? Alcohol and water have different evaporation points. Alcohol begins to evaporate at 77°C, while water does not start to evaporate until 100°C. So if you heat it at 77°C to less than 100°C, the liquid will evaporate into alcohol instead of water. And that's what is needed in the manufacture of whiskey
Step 2. Use the tube for condensation after washing at 50º - 60ºC
This tube will allow the alcohol to evaporate and cool quickly, turning it back into a liquid state. Gradually, the condensing tube should begin to drain the liquid.
Step 3. Remove the tube cover
The tube cover contains a mixture of volatile compounds that evaporate due to washing and can't be consumed. They include methanol which is lethal if consumed in large quantities. Fortunately, the gas disappeared during the first wash. For 18.9 liters of washing, immediately discard 50-100 ml of thick liquid to make it safe for consumption.
Step 4. Collect 500mL of the toxic gas
Once everything is collected and disposed of, you must select and collect the core liquid for the whiskey. When the thermometer in the condensing tube hits 80º - 85ºC then you start making whiskey. It is also referred to as the "body" of the distillate.
Step 5. Remove the bottom of the tube
Continue collecting the contents of the tube until the thermometer on the condensing tube begins to reach 96ºC. At this point, the liquid will evaporate and begin the process of refining the fusel oil, which must be discarded.
Step 6. Turn off the heat and allow the pot to cool
Part 4 of 4: Diluting and Storing Whiskey
In this process, you have liquor - whiskey with a high alcohol level. To get a taste like store-bought whiskey, you need to store your whiskey to below 40% - 50% alcohol content.
Step 1. You will need a measuring device such as a hydrometer to test the ABV (alcohol by volume) of your liquor
You want to know how strong your liquor is, both for aging and as an indication of how well you are distilling.
Make sure you don't get confused about the hydrometer temperature. Do a double check to make sure the placer is correct
Step 2. Save the whiskey
If you want a strong whiskey to taste, keep the whiskey up to 58% to 70% ABV. The longer the whiskey is stored, the smoother the whiskey will be and give it a distinctive taste. Whiskey will age in barrels. When it's moved to the bottle, the whiskey will stop aging.
- Whiskey will generally age in wooden barrels. The cask can cook the whiskey more thoroughly or it can be a good purifier to add flavor when in the cask.
- If you want to add flavor to your whiskey but don't want to have to wait long, you can also add roasted oak. Roast the oak wood over low heat (290º C) in the oven for an hour until fragrant but not charred. Remove and cool. Transfer to a whiskey container and mix for 5 - 15 days or more, depending on your taste. Strain the whiskey through a clean cheesecloth or pillowcase to separate it from the wood chips.
Step 3. Melt the whiskey
After your whiskey has been stored for longer, you should defrost the whiskey before you transfer it to the bottle to drink. In this process, the whiskey is still at 60% - 80% ABV, and doesn't have the right flavor. Whiskey must be diluted to about 40% or 45% ABV to get the right flavor.
Step 4. Transfer to a Bottle and enjoy
Transfer the whiskey to the bottle by making a note on the bottle. Always drink this responsibly.
