For many people, a celebration seems to be incomplete without a dash of whisky. There are some, for whom a peg of whisky late night, when the day gets over, forms a part of the daily routine. Whisky refers to the broader category of alcoholic beverages. They are distilled from fermented grain mask and are aged in wooden casks. Different grains, such as barley, malted barley, rye, malted rye, wheat and maize, are used for the preparation of whisky. When you prepare homemade whiskey, you can produce a drink of exceptional quality and the process can be exceptionally rewarding. Read on to know how to make whisky at home.
- 7 lbs. Rye
- 2 lbs. Barley
- 1 lbs. Malt
- 6 gallons Water
- 3 gm Yeast
- 1 gm Ammonium-fluoride
- Heat water to 70 degrees and then mix in malt and grain.
- While stirring the mixture, slowly heat to 160 degrees (raise temperature 5 degrees every 2 minutes).
- Keep the mixture at 160 degrees, stirring constantly for 2-3 hours, to convert starch into fermentable sugar and dextrin.
- Filter off liquid and place into fermentation device.
- Allow to cool to 70-80 degrees. Immediately pitch with 3 grams of yeast.
- To avoid secondary fermentation & contamination, add 1 gm ammonium-fluoride.
- Stir the liquid for 1 minute. Then cover and seal with an airlock.
- Mash will take 5-7 days to ferment.
- After fermentation is complete, pour into the still, filtering it through a pillow case to remove all solids.
- 5 gallon bucket Sweet Feed
- One package Yeast (distillers yeast is better)
- 5 pounds Sugar
- Put enough feed to cover the bottom of 5 gallon bucket, a good 4 inches deep.
- Add 5 pounds of sugar.
- Half-fill the bucket with boiling water.
- Mix until sugar is dissolved.
- Mix rest of the sweet feed and finish filling with warm water.
- Add the yeast.
- Cover with lid, leaving it a little loose to breathe.
- Check on the whisky after 4-5 days.