Whiskey has warmed the hearts of cowboys, billionaires and many more for hundreds of years. From simple moonshine to the most refined scotches, this drink is undoubtedly a pleasure for everyone. However, before starting your day dedicated to whiskey production, you need to know that it is an illegal process in Italy.
Alcoholic distillates cannot be legally produced at home regardless of the quantities and whether it is for personal use only. This is because the distillation process can be dangerous (risk of explosion and production of a quantity of methanol) and because the self-production of spirits avoids taxes.
Steps
Part 1 of 4: Preparing the Mash
Corn Whiskey Recipe
Step 1. Put 5 kg of whole corn kernels in a burlap sack
It might seem strange, but the corn has to germinate and putting it in a sack allows this to happen. Once the corn is in the bag, cover it with hot water. You can do this by putting it in a very large tub or bucket.
Step 2. Store the bag in a dark and warm place
You need to keep the beans moist for about 10 days. Check for sprouting. When you notice a small strand about half an inch long, the corn kernels are ready for the next step of the recipe.
Step 3. Remove the beans from the bag
Wash them in the tub to make sure you get rid of any dirt along with the sprouts. If roots have formed, remove them as well. Bring the washed corn to the first fermentation container.
Step 4. Use a stick or other similar tool to break up all the corn
In this way you generate the mash, also called "mush". Make sure every single grain is broken. When you are sure you have done a thorough job, add 19 liters of boiling water to the mixture.
Step 5. Mix the boiling water with the mash
When the temperature has dropped to 30 ° C, you can add 150 g of champagne yeast. Mix all the ingredients well.
Rye Whiskey Recipe
Step 1. Heat 23 liters of water up to 21 ° C
Then add 3.5 kg of rye grains, 1 kg of barley and half a kilogram of malt. Mix all the ingredients well.
Step 2. Raise the heat while stirring
You never have to stop stirring the mixture as you raise the temperature by 3 ° C every two minutes. When the mash reaches 71 ° C, keep the temperature constant.
Step 3. Stir for two to three hours
In this phase, you transform the starch into sugar (which can ferment) and into dextrin thanks to the heat. For this reason it is essential to mix for 2-3 hours.
Step 4. Filter the mixture and then bring it into a container for fermentation
Wait for the mash to cool down to 21 ° C and add three grams of yeast. Stir well to combine.
Part 2 of 4: Fermentation
Step 1. Transfer the mash to the brew container
You can use a funnel to pour the mixture into the container of your choice. Some people use glass demijohns which are nothing more than large bottles. They are often available with an airlock valve, which you will eventually need.
You can also build the valve yourself. To do this, make a hole in the cork of the carboy or its lid as large as a surgical catheter (which you will need to obtain). Once the hole is made, insert one end of the catheter into the cap while the other must be immersed in a jar or bottle full of water
Step 2. Seal the container
Once you have poured the mash and the yeast, you must close the container with the airlock valve so that there is no possibility for the air to enter or exit. The process consists in the transformation of the sugars (glucose and fructose) present in the mash into ethanol and carbon dioxide.
Step 3. Let the mash ferment
The duration of this phase depends on the recipe you are following. It could take two days or even a week. In the case of the corn recipe described in this article, you have to wait 7 to 10 days. For rye whiskey, the mash must ferment for 5 to 7 days.
Step 4. Learn to recognize the end of fermentation
There are many techniques to help you figure out when to safely extract whiskey from the carboy. The best and most accurate is to rely on a hydrometer, although you can limit yourself to a visual inspection.
With a hydrometer: this instrument measures the density of a liquid in relation to that of water. When the mush is well fermented, the number you read on the hydrometer must remain constant. You should monitor a sample daily for the three days near the estimated end of fermentation. To use this tool, take a sample of mash with the help of a kitchen pipette or a tastevin. Pour the sample into a graduated cylinder and insert the hydrometer by shaking the cylinder a little to eliminate air bubbles. Check the reading exactly at the level of the liquid which must remain the same for three consecutive days
Step 5. Visual inspection:
it is highly recommended to use a hydrometer to understand if the mush has finished fermentation; however, if you don't want to buy one, you can check the mash inside the demijohn. Look at the outer edge of the container, are there any bubbles? When you notice that no more air bubbles have formed, wait one more day and then move on to the distillation phase.
Part 3 of 4: Distillation
Step 1. Know what distillation is all about
During this phase, the ethanol (alcohol) created in the fermentation phase is separated from the must (i.e. the pulp used). Your goal is to obtain a liquid that is 80% ethanol and 20% aromas and water.
Step 2. Buy or build a still
For safety reasons, it would be better to buy a copper or stainless steel model from a certified company. You can find many sites online that sell quality stills; however, if you prefer to build your own, you can find instructions at this link.
Step 3. Transfer the wort to the still
Sometimes, whiskey producers refer to the wort as the 'wash'. For this operation you need a sieve or you can suck the liquid with a siphon pouring it into the still through a cheesecloth. Gauze is essential because you must avoid as much as possible that large residues of mush get into the still.
However, if some solid pieces pass the filter, don't worry, you can leave them where they are
Step 4. Mount the rest of the still and heat the wash
You must proceed with the assembly by following the instructions provided with the instrument itself. If, on the other hand, you have built your still by following the instructions in the wikiHow article, continue as described in this article. Once everything is ready, slowly heat the wash; if you go too fast, you could burn it. The liquid should boil within 30-60 minutes.
Step 5. Monitor the temperature with the thermometer located near the cold condenser
This instrument should be present on the still right before the condenser. While the wash is boiling, keep an eye on the thermometer, when it reaches 50-60 ° C open the cold water circuit. This starts the distillation process.
Step 6. Throw the 'head'
Once the cooling circuit is open, the condensed liquid will begin to drip from the still. If you are distilling about 20 liters of wash, you will need to discard the first 50 ml of product, which are called the 'head', of the distillation process. This is a crucial phase, because the 'head' is nothing more than methanol. It tastes bad, is dangerous and should not be mixed with the rest of the whiskey.
Step 7. Collect the whiskey 'body'
After throwing away the first product of the distillation, check the thermometer again. You should read a value between 80 and 85 ° C. In this phase, ethanol, also called "body", is obtained from the wash. This is the golden liquid you've worked so hard for. You should collect it in half-liter containers to be able to keep track of it.
Step 8. Throw away the 'tail' of the distillation
When the temperature reaches 96 ° C, you no longer have to collect the product that comes out of the still. This is called 'tail', it has a bad taste and must not mix with the drink.
Step 9. Wait until the instrumentation has cooled down and then clean it carefully
Once all the distillate has been collected, you must wait until all the components of the still are cold (be careful because they will be hot) and proceed with a thorough cleaning.
Part 4 of 4: Aging and Bottling
Step 1. Choose the aging process
Most whiskeys are aged in oak barrels. However, if you do not have this type of container, you can add chips of this same wood inside another container. The aging process allows the drink to achieve that unique flavor that everyone loves. You can buy burnt shavings or oak barrels online.
- If you have decided to use jars or other closed containers, then you will have to open them regularly to allow the alcoholic vapors to escape, as happens in a completely natural way in wooden barrels (the part of the vapors that come out is called "angels share"). Let the jars "breathe" at least once a week.
- If you've opted for barrels, fill them with hot water first. In this way the wood swells and any gaps or cracks seal effectively. This is very important to prevent the precious whiskey from leaking from the containers.
Step 2. Wait for the drink to age
When you make whiskey at home, the aging process takes much less time than the commercial one since, without a doubt, the quantities produced are lower. For this reason, the surface of the liquid exposed to contact with wood or chips is greater. Your spirits will be well aged in a few months.
Step 3. Taste the whiskey every few weeks
When you age your distillate at home, there are many chances that the product will acquire a too strong oak aroma. To prevent this from happening, try it once every three weeks or so.
Step 4. Determine the alcohol content of the whiskey and, if necessary, dilute it
To calculate the ethanol content, you can use the distiller hydrometer. Remember that a whiskey with an alcohol content of between 75 and 80% is rather unpleasant on the palate. In general, this drink should be diluted up to 40% alcohol and to do so just add water.
Step 5. Bottle the whiskey immediately after diluting it
When it reaches the flavor and color you want, pour it into the bottles. Keep these or drink the contents immediately, however you like!
Advice
- Avoid using plastic containers as much as possible. If you store whiskey in it for long periods, the drink will taste horrible.
- Be very careful when handling glass demijohns. If you break them, you could be seriously injured.
Warnings
- Remember that methanol is toxic. Be very careful when distilling.
- Know that distilling whiskey and other spirits at home is illegal, even if you don't intend to sell it. This guide is for informational purposes only.
