Whiskey has been enjoyed by cowboys, billionaires and everyone else for hundreds of years. From moonshine (distilled whiskey) to the finest scotch, whiskey is the drink most people enjoy. However, before you start learning how to make whiskey, you should know that making whiskey at home is illegal by law.
The law states that owning a distillery is legal, regardless of size, but distilling alcohol is illegal, unless you have a government license. Each country's laws regarding distilleries and distillery ownership rights vary. You should search the internet for your state's laws before starting to distill whiskey.
Step
Part 1 of 4: Making Collisions
Corn Whiskey Recipe
Step 1. Put 50 g of corn kernels into a burlap sack
This may sound strange, but you will need corn kernels to sprout, and placing them in a burlap sack will help with this sprouting process. Once all of your corn kernels are in the burlap sack, moisten the sack with warm water. You can do this by placing the sack in the tub or a large (super large) bucket.
Step 2. Place the burlap sack somewhere dark and warm
You should keep the kernels moist for about 10 days. Check if the corn kernels have sprouted. When the shoots have grown to about inch, your corn is ready to use for the next step in the recipe.
Step 3. Remove the corn from the burlap sack
Wash the corn in the tub and make sure to scrub the dirt along with the shoots. If the corn has roots, scrub the roots as well. Transfer the cleaned corn to your main fermenter.
Step 4. Use a mill or similar object to crush the whole corn
This process aims to make corn mash. Make sure each kernel of corn has been completely crushed/broken. When you are sure all the kernels are completely crushed, add 5 gallons (18.9 l) of boiling water to your cornbread.
Step 5. Stir boiling water and mashed corn together
When the water has cooled to 86º F (30º C), add a cup of champagne yeast starter. Mix these ingredients together.
Rye Whiskey Recipe
Step 1. Heat six gallons (12.5 liters) of water until it reaches 21º C
When the water has reached the desired temperature, add seven pounds (3.1 kg) of rye grains, 2 pounds (1 kg) of barley, and 0.5 kg of malt. Stir all ingredients together.
Step 2. Raise the temperature as you stir
You have to stir the mixture constantly. While stirring, raise the temperature of the collision by 5 degrees every two minutes. When the temperature reaches 71º C), do not increase the temperature again.
Step 3. Stir the mixture for two to three hours
You'll need to keep the temperature at 71.1º C for the starch to turn into sugar and ferment dextrins. This can only be achieved by continuing to stir for two to three hours.
Step 4. Drain the water and put your mash into the fermenter
Allow your impact to cool down until it's 70º F (21.1º C). Add three grams of yeast and stir the mixture well.
Part 2 of 4: Fermentation
Step 1. Transfer your impact into the fermenter
You can use a funnel to pour the mash into the fermenter of your choice. Many home brewers use a glass carboy, which is basically a large glass bottle. You can usually buy one with an air lock (you'll need this later).
You can also make your own airtight cover. To do this, drill and punch a hole in your carboy cork or cover that is the same size as the surgical tubing (which you will also need to make this method work). After you make the hole, place the surgical tubing in it and let the other end of the tubing hang down into a glass or jug of water
Step 2. Lock your fermenter
When you've added all the mash and yeast, you'll need to lock the fermenter with an air lock so that no air can enter or leave your fermenter. The fermentation process includes the sugars in your grind, such as glucose or fructose, being converted into ethanol and carbon dioxide.
Step 3. Let your mash ferment
The length of time it will take for your mash to ferment will depend on the recipe you're using. This time can range from a few days to more than a week. For the corn whiskey recipe above, let your mash ferment for seven to ten days. For the rye whiskey recipe, allow the mash to ferment for five to seven days.
Step 4. Know how to detect when your mash has finished fermenting
There are several ways to know that you can safely remove the whiskey from the fermenter. The best and most accurate way to tell us that the fermentation process is complete is to use a hydrometer, although you can also perform a visual inspection.
Using a Hydrometer: A hydrometer measures the ratio of the density of a liquid to the density of water. When the collision has finished fermenting, the number written on the hydrometer screen should remain the same. You should measure it once a day, for three days around the day your recipe says the mash should have finished fermenting. The correct way to use a hydrometer is to sample your collision using a wine thief or turkey baster. Put a little of this sample into the measuring cylinder. Lower the hydrometer into the cylinder and gently rotate it to release bubbles. Read the number written on the hydrometer at the liquid level. This number must be the same for three consecutive days
Step 5. Try doing a visual inspection
It is recommended to use a hydrometer when determining whether your mash has finished fermenting or not, but if you don't want to buy one, you can try doing a visual inspection of your fermenter. Are there bubbles? When you notice that no bubbles have been formed, let your mash ferment for another day, then move on to the distillation process.
Part 3 of 4: Distillation
Step 1. Know what is meant by heating whiskey
The distillation process has a focus on separating the ethanol (alcohol) made during the fermentation process from the wort (or the mash that has been used). The goal is to get 80% ethanol and 20% flavor and water from the collision.
Step 2. Buy or build a distillery
For safety reasons, it is best to buy copper or stainless steel from a refining company. There are many websites selling quality distilleries. However, if you prefer to make your own distillery, you can learn how to make one here.
Step 3. Transfer the fermented wort to your distillery
The fermented wort is usually called a 'wash'. To transfer the wash, you must filter or siphon the wash through cheesecloth, then put it in the distillery. Cheesecloth is necessary because you will need to sift through so that only a few large pieces of the impact go into the distillery. If you choose to suck up the wash rather than filter it, try to leave as many solid pieces as possible at the bottom of the fermenter.
If you end up including some big chunks in your distillery, this isn't the end. You can leave it in the distillery
Step 4. Assemble the rest of the distillery and heat your wash
You will need to arrange the rest of the distillery according to the instructions it contains. Again, if you've already created your own distillery and want to refer back to the wikiHow instructions, take another look at this article. Once the rest of the distillate has been set up, gently heat your wash. If you heat the wash too fast, you can burn the wash. After 30 to 60 minutes, heat the wash to a boil.
Step 5. Read the thermometer close to the condenser cooler
In your distillery, there should be a thermometer placed directly above the cooling condenser. When the wash boils, keep an eye on this thermometer. When the thermometer shows a temperature of 120º F-140º F (50º C-60º C), start the cooling water for the condenser tube. Doing this will start the distillation process.
Step 6. Remove the 'head' part
When you've added cooling water, the condenser will start dripping. For a five-gallon (18.9 l) wash, you should discard the first 50 ml (1/4 cup) that comes out of the condenser. This first liquid is called the “head” and the methanol boils out of your wash. This "head" has a bad taste that you won't want to mix with the rest of your whiskey.
Step 7. Move the 'body' part
When you've removed the 'head', read the thermometer again. The thermometer should show a temperature between 175º F-185º F (80º C-85º C). At this time, the distillate coming out of the distillery is boiling ethanol, or its 'body' part. This is the golden liquid you have been waiting for. You have to collect the 'body' parts. You can store this 'body' part in a 500 ml box so you can observe your product.
Step 8. Remove the 'tail' part
When the temperature reaches about 205º F (96º C), you should stop collecting the distillate. The liquid that comes out of the distillation is now called the 'tail' part. This part will also give the whiskey a bad taste, so separate it from the 'body'.
Step 9. Allow your distillery to cool down and then clean it thoroughly
Once you've collected all the distillates, you'll need to let each part of the distillate cool (be careful-it's very hot). After it cools down, clean it.
Part 4 of 4: Aging and Storage
Step 1. Choose a save process
Most whiskey is stored in oak barrels. However, if you don't have oak barrels, you can also add chopped oak to your whiskey as it ages in another box or jug. Aging the whiskey will result in the delicious taste we love. You can buy oak barrels or oak scraps online.
- If you choose to store your whiskey in a pitcher or other sealed box, you'll need to open the jug regularly to let the alcohol vapor out as you would if you were using an oak barrel (this escaping alcohol vapor is called “angels share”). Let your jug breathe at least once a week.
- If you choose to use a barrel, first fill your barrel with warm water. Doing this will cause the wood to swell, being effective at sealing off any cracks in the wood. This is important to do or your whiskey may leak out of the wooden barrel.
Step 2. Let your whiskey age
When making whiskey at home, the aging process takes far less time than commercial distillers take, because you are making much less whiskey. Because of this, your whiskey hits the wood more than the barrel or piece of wood, as there is less liquid vying for contact with the wood. Your whiskey will age in a few months.
Step 3. Try your whiskey every few weeks
When making aging whiskey at home, there is a chance that you may be "putting too much wood" on your drink. To avoid this, try your whiskey every three weeks or so.
Step 4. Determine the alcohol content of your whiskey and dilute as needed
To determine the alcohol content (ABV) in your whiskey, you can use your distillation hydrometer. Keep in mind that a whiskey with 70 to 80% alcohol will be an unpleasant drink to drink. In general, whiskey contains 80 proof, or 40% alcohol. To dilute, add water.
Step 5. Put your whiskey in the bottle right after you melt it
When your whiskey has reached your desired taste and color, it's time to bottle it. Keep the bottle filled with your whiskey or enjoy it right away, it's all your choice. Enjoy!
Tip
- Avoid plastic as much as possible. Storing your whiskey in a plastic bottle for a long time will make the whiskey taste bad.
- Always be very careful when handling glass carboys. If it breaks, it can be dangerous.
Warning
- Remember that methanol is toxic. Be careful when distilling it.
- Be aware that making whiskey at home may be illegal under federal law unless you have a Federal Distilled Spirits license, or a Federal Fuel Alcohol license. However, each country has different regulations regarding this matter. Look online for regulations in your country.
