If you want to make your own whiskey, corn whiskey is a good choice.You'll need crushed corn, yeast, and sugar to create a corn mash.Take the liquid and put it in a pot still.You will soon be enjoying your own smooth, corn whiskey with a little time and effort.
Step 1: The water should be in the pot.
A pot of at least 8 gallons or 30 liters should be set on the stove.Put the lid on the pot after pouring 5 gallons of water.When the water reaches 165 degrees F (70 C), turn the heat to high.The heat should be turned off.If you want to make the corn mash, you should use a Brewer's Thermometer.
Step 2: Put the crushed corn in a cup.
Take the lid off the pot and pour the crushed corn into it.Set a timer and use a long-handled spoon to stir the corn.
Step 3: Check the temperature by stirring the corn.
The timer should be set for another 5 minutes once the timer goes off.Once the timer goes off, you only need to stir the corn for 5 to 10 seconds.Continue stirring the corn until the temperature reaches 152 degrees F (37 C).When you stir it, the corn will start to grow.The mixture is being released because of the starches.
Step 4: Put the beer in it.
When the heat is turned off, stir in 1.5 pounds of crushed malts.For a couple of minutes, stir it constantly.Put the lid on the pot again.After you've added the malts, the corn mash will start to thin out.It's important to use malts since they have theidases you need to turn starch into sugar.You will need sugar to ferment the corn.Don't use regular flaked barley.
Step 5: For 90 minutes, allow the mash to rest.
This will allow the grain to turn into sugar.You don't have to check the temperature as it rests.
Step 6: You can make a yeast starter.
While the mash is sitting, you can make the yeast starter.The bread yeast should be put into a glass of warm water.The water should be warm.The yeast and sugar should be dissolved in the water.The yeast starter will make sure the yeast is active before you add it to the mash.It will begin to ferment right away.
Step 7: The mash was cool.
Once it's rested, check the temperature of the corn mash.Before you add the yeast mixture, it should be around 70 degrees F.If you want to cool the mash, you can either use an immersion chiller or let it sit.The wort chiller is also known as the immersion chiller.
Step 8: Bring the corn mash to a boil.
Next to the pot of corn mash, put a clean bucket.Slowly pour the corn mash through the mesh strainer and the liquid will make its way into the bucket.You could squeeze the bag over the clean bucket if you wanted to.The grain can be thrown away.The liquid that you're left with is called wort.If you squeeze the corn mash in the bag, you will be able to squeeze more liquid out of the mash to make more corn whiskey.
Step 9: The wort can be aerate.
To aerate the wort, you want to move the liquid around.The buckets should be set out.The wort should be put into a bucket.You can see bubbles and froth at the top of the liquid by pouring the wort back and forth between the buckets.Between the buckets, you'll need to pour them 10 to 15 times.Introducing air will allow your yeast to grow.
Step 10: Take a specific gravity reading.
Take some of the wort and put it in a sterile test tube.You can swirl the liquid with a clean hydrometer.After floating around, the hydrometer will settle into one spot.You can see where the top of the liquid reaches the hydrometer by taking the specific gravity reading.Write down the gravity reading.You can use this specific gravity reading to determine alcohol content.
Step 11: The yeast mixture should be added to the wort.
There is a glass of water, yeast, and sugar in the wort.You can ferment the wash by placing a large plastic funnel into the container.You don't want to introducebacteria into the wash by using a glass carboy.
Step 12: The airlock needs to be closed.
Put the airlock into the bung that it came with by filling it halfway with water.Push the bung into the container.The container needs to be sealed.Zip ties, rubber stopper, and rubber hose are all you need to make your own airlock.You can buy one.
Step 13: Let the wash ferment for a week.
For up to three weeks, you can ferment the wash.Leave the wash alone until it stops bubbling.Don't move or handle the wash while it ferments.
Step 14: Take the wash and put it in a still.
You can transfer the wash to a pot still once it stops bubbling.To get it into a still, you have to use a siphon, which will remove the gunk from the bottom of your container or carboy.The wash should not be poured into the still since it will cause the liquid to be stirred and mix with the wash.You can strain the wash if you don't want to suck it.Slowly pour the wash through the cheesecloth after placing cheese cloth over the still.You should keep in mind that there may be something in your still.
Step 15: Take 30 to 60 minutes to heat the wash.
The manufacturer's instructions should be followed when setting up the still.Slowly heat the wash over medium to high heat as you turn on the still.It comes to a boil when you heat the wash for 30 to 60 minutes.The wash should not be heated over high heat.It could cause your wash to burn.
Step 16: Take a look at the temperature and turn on the air conditioning.
The temperature of the wash should be between 120 and 140 degrees F (50 to 60 C).You should be able to see liquid coming out of the tube.
Step 17: Throw out the heads if you remove them.
The earliest liquid that is made is not usable.The first cup of liquid comes out of the tube.The heads have higher concentrations of volatile compounds that shouldn't be in corn whiskey.
Step 18: Put the body in a container.
You can begin collecting corn whiskey once you remove the heads.The corn whiskey should be collected in 500 liters of bottles.Continue to keep an eye on the temperature.It should be between 175 and 185 degrees.
Step 19: The tails should be thrown away.
You can't collect the body of whiskey when the temperature is 205 degrees F.Don't fill the 500 bottles.Throw the tails away.The tails can ruin the flavor of your whiskey.
Step 20: The still needs cleaning.
Once you've finished distilling the corn whiskey, turn off the pot and discard the tails.Let the equipment cool down after the condenser tube is turned off.To clean the still completely, follow the manufacturer's instructions.
Step 21: The corn whiskey should be put in a container with plain water.
Corn whiskey doesn't need to be aged before you enjoy it.If you want to start drinking your corn whiskey, you need to make it smooth to drink.You can find the ratio if you start with a small amount.For example, mix 1 cup of corn whiskey with a small amount of water.The corn whiskey should be aged for several months before you enjoy it.