Classic whiskey made from grain wort is usually aged for at least three years in oak barrels and stored under special conditions. Some craftsmen have learned how to make this popular alcoholic drink at home using faster recipes. The Russians have got used to making whiskey on the basis of moonshine, pre-fermenting the wort from a mixture of various cereals and barley malt.
It is necessary
- - corn grains (8 kg);
- - wheat flour (0.5 kg);
- - rye flour (0.5 kg);
- - boiled water (30 l);
- - ready-made barley malt (7 kg);
- - alcohol yeast or whiskey yeast (100 g);
- - oak bark or oak sawdust (several handfuls);
- - activated carbon for the filter.
Instructions
Step 1
Prepare all the necessary ingredients for the mash. Peel off the corn: pry the first row of kernels on the cob with the tip of a knife, then you can quickly peel the rest of the rows. Place the corn in a suitable container (large enamel pot or tank), mix it with wheat and rye flour and cover with boiled water. Bring the resulting mixture to a boil and simmer over low heat for five hours, stirring constantly.
Step 2
Turn off the stove and wrap the dishes with terry towels or a duvet. Let the wort cool down to 40 ° C. Barley malt and spirit yeast can now be added to the cereal mixture. Finished fermented malt is now sold in some supermarkets, online stores, and sometimes outlets at breweries. Instead of alcohol, you can use special turbo yeast to make whiskey, which contains enzymes and salts to feed the fungi.
Step 3
Stir the wort as thoroughly as possible and let it ferment in a jar or wine glass bottle. Choose a warm location, away from direct sunlight, free from sudden temperature fluctuations. To release carbon dioxide, pull a glove with a pierced finger over the top of the fermentation tank or install a water seal. Stir the wort daily. After a week, taste the mash - it should be slightly bitter.
Step 4
Distill the grain mash on a moonshine still, then re-distill. Filter the finished moonshine through a layer of clean ironed gauze, cotton wool and crushed activated carbon (you can buy it at any pharmacy).
Step 5
Choose a clean container for your refined alcoholic beverage. It's good if you have an oak barrel on your farm. To give the whiskey its characteristic color and aroma, it is recommended to use at least oak sawdust or oak bark. Rinse the raw materials, dry them and line the bottoms of glass bottles with them (if there is no barrel). Pour alcohol into containers and seal tightly.
Step 6
Soak the whiskey in a cool, dark place (ideally in a dry basement) for at least a year. Filter the drink through a fine sieve or cheesecloth before use. Serve whiskey on ice or pre-chill.
