The making of homemade whiskey

Homemade whiskey is distilled at home and is popular with many people who find it easy and cheap to make their own at home. Once you understand the process of evaporating liquid into vapor and then condensing the same back again into liquid, the whole process of distilling whiskey becomes easy.

There are basic methods of distilling or making whiskey at home. The first is to distill water, nutrient, sugar and yeast mash into alcohol and then flavor it and the second is to make a mash for the whiskey and distill it carefully making the necessary cuts. In this way you can make a world class whiskey at home.

Pot stills, fractionating stills and reflux stills are used in homemade whiskey production. If you have a good pot still you can produce a very fine whiskey, brandy, rum or even schnapps. With the help of a reflux still, you can make 70-85% alcohol in no time at all with the least amount of fuss. A fractionating still can help you produce 96% alcohol. These stills are not difficult or expensive to make and they are extremely easy to operate and use. The best part is that the whiskey it produces is very pure and does not need activated carbon treatment. Besides, the fractionating still also allows you to produce whiskey, by operating in a way that minimizes fractional separation.

In oder to make a grain mash for homemade whiskey you should heat crushed or cracked malt (4 kgs) with water (18L) to a temperature of 63 to 65C for a period of 1 to 1 ½ hours. Increase the heat to around 75C and then strain the mixture keeping the liquid. You can use around 250ml hot water for rinsing the grain. Cool this to below 30C and then add the hydrated yeast. Leave it to ferment.

It is important to remember that you should only make use of grain mash in order to make whiskey or bourbon. Malt/enzymes are needed to convert starch into sugar in order to allow the yeast to work on it.

You will need around 10pounds of kernel corn (whole and untreated), water(5 gallons) and a cup of yeast.All you have to do is put the corn into a burlap bag and moisten or wet the same with water that is warm. Place this bag in a dark, warm place and make sure it is kept moist for around 10 days. Check and see if the sprouts are ¼ inch long and you will know that you can go on to the next step. Rub the roots and sprouts off by washing the corn in a tub and transfer it into the primary fermenter.

Mash this corn with a hard object or pole making sure that you crack the kernels. Add boiling water (5 gallons) to it. Wait till the mash cools before adding the yeast. The fermenter should be sealed and the vent should be water sealed. This will take around 7 to 10 days. After fermentation, pour this into a still but make sure that you filter out all solids before you do that.

Homemade whiskey can be made well if you have the right equipment. There are a number of companies that produce different whiskey stills to help you make the liquor at home with no trouble at all.