Table of Content
The law will come after you if they think you are making bourbon or any other spirits. This is why some of the biggest brands of gin are produced at Scotch whiskey distilleries, as they can produce finished gin while they patiently wait for their whiskey to mature. Distillers generally remove all the bad tasting congeners from the high wine by either pouring or boiling them off before the whiskey is finalized. Feints are the third fraction of the distillate, and are undesirable last runnings that are returned to the spirit still for redistillation. Wheat was once less mainstream, but today is a hit in the whiskey world.
For example, Florida does not allow residents to own or operate stills for “legal purposes” even without obtaining a license. They are not hard to get, but something that will fetch a fine if the law is violated. But make no mistake – you are in violation of a host of laws if you brew whiskey at home without a permit. Mash fermenting at 80-degrees will ferment a lot quicker than a mash fermenting at 55-degrees. There is also a great training course at Distillery University on how to start your own craft distillery business which is also good for learning about home distilling.
Strain & Wort the Mash
For those who want to try the “hard mode” of really finishing a raw whiskey, one option is using a white whiskey as your base. Some local distilleries offer a “white” or “moonshine” version of their spirits, which is pretty much just their usual whiskey straight off the still without any aging whatsoever. These whiskies are a great blank canvas for you to really see the impact in terms of the flavors that your aging process brings to the table. That said, historically speaking, whiskey has always been a product where the original distiller might not be as important as the aging process. Especially in the Scottish whisky tradition, blended scotch whisky was actually the accepted norm for centuries. That’s how we got brands like Johnnie Walker, Famous Grouse, and Cutty Sark.
If you don't get it, you should have paid more attention in chem lab. Unless you make moonshine, there is no legal way to craft your single malt whiskey, corn whiskey, or bourbon without a license. Aging inside oak barrels makes whiskey smoother and gives the most flavor aside from the grains. After your whiskey is aged, you'll want to dilute it with water before you drink it and bottle it.
Preparing Corn Malt
Proofing is the process of adding water to your whiskey to reach the desired alcohol by volume level for drinking. This is generally between 40% and 50% alcohol by volume. Make sure to cur your whiskey with clean spring water with no iron present. Alcohol content is measured using a spirit hydrometer and graduated cylinder. It is a good idea to use malted grains when making whiskey because they contain a higher sugar content than grains which have not been malted.
The Liquor Laboratory is intended for adults over the age of 21 and the legal drinking age. Nothing on this website should be taken as professional advice and we always encourage responsible drinking. All content on this website is for informational and educational purposes only. Lydia Martin hails from Redmond, Washington, where you’ll find some of the best cocktail bars and distilleries that offer a great mix of local drinks. She used to work as a bar manager in Paris and is a self-taught mixologist whose passion for crafting unique cocktails led her to create Liquor Laboratory. It would be best to store whiskey bottles away from the heat source and direct sunlight.
How to make whiskey still
It is worth noting that bourbon mash is different from beer mash because it’s thin, sour, and usually quite boozy — which is not something you’d be happy to drink by the pint. Mash in the world of Bourbon is the process of combining milled/crushed grain with water. The water should be warm enough to activate the enzymes, and so that it can break down the starches into short-grain sugars.
Corn whiskey features creamy flavors, and notes of toasted marshmallow. Even unfermented fruit or veggie juices contain methanol to the tune of 1-11mg/100mL (per Hou et al., 2008). Especially since we are not talking about methanol consumed in isolation but in a much larger amount of ethanol. The problem is that it is metabolized to formaldehyde by alcohol dehydrogenase, and then to formic acid by aldehyde dehydrogenase. To treat methanol poisoning, one has to keep alcohol and aldehyde dehydrogenases inhibited with a drug like 4-methylpyrazole until the methanol is excreted unchanged. Or do it old school by keeping the enyzmes busy with their preferred substrate....
Single malt
This assists in maintaining consistency of character and flavour from each pot still used. Generally the early part of the heads run is di carded as it will contain some unwanted and unpleasant compounds. The first 100 milliliters or so from a 5-gallon batch should probably be tossed.
You are so right about aging the whiskey in bottles that makes the process quick. You’re going to be barreling tax paid whiskey, meaning that it will be expensive to fill a 55 gallon barrel. Thankfully, there are a number of places online where you can buy barrels that are only a liter or two in size — which, frankly, should be about perfect for this purpose.
The dirty secret in many of the whiskey bottles you find on the shelf today is that, for the majority of them, they are mass produced. The whiskey comes from a large commercial distilling operation, who provide it to other brands and companies who bottle it themselves and sell it on to you. We enlisted the help of Allen Katz, Master Distiller at the prestigious NY Distilling Co -- who is not a modern-day moonshiner, but a true craftsman of high-quality spirits. He pretty much knows more about whiskey-making than almost anyone else on the planet. The oak barrel will impart oak flavor as well as cedar and other components from the wood.
Then, increase the temperature to 160 °F (71 °C) for another hour to complete the dehydration. Finally cook the corn at 185 °F (85 °C) for four hours. Let the kernel corn sprout in an aluminum tray for 2-3 days. Pour the kernels into aluminum trays, leaving about an inch of room at the top.
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