Making whiskey at home - recipe and technology

In this material I will tell you how to make whiskey at home according to classical technology, which is used in Ireland and Scotland. The recipe is largely reminiscent of the usual moonshine, but another step is added - insisting on oak wood, which lasts six and more months. Get a good drink before it is impossible. Those who do not want to do so long preparation, can offer a quick whiskey recipe. It is enough to dissolve alcohol to a fortress of 40-50 degrees and insist on oak sawdust 7-10 days (when the taste will arrange, filter). Previously sawdust need to be prepared: pour boiling water, in an hour to drain the decoction, pour cold water, after a day to merge, then dry the wood in the sun. Instead of alcohol, craftsmen use ordinary vodka or moonshine. Naturally, the alcohol is only remotely resembling real tape, but spend the minimum of time and strength.

From barley it turns out a single-beam whiskey, which is the highest quality. But you can do two or three-component drinks, mixing different types of malt. For example, barley, rye, corn or wheat. The total proportions of the ingredients do not change.

The malt is extended at home or acquire in specialized stores. The origin of raw materials has no fundamental importance. I advise you to pay attention to water quality. The spring or water is ideal, passed through the cleaning filter, but without reverse osmosis. It is impossible to boil!

1. Varnish the malt to the condition of large grinders, leaving particles of the trees of grains. In no case should it have flour. It is only required to break the grains into small pieces. The correct grinding of malt for whiskey is depicted in the photo. If a ground malt is purchased (the optimal option for newcomers), this stage is to skip.

Correct malt for whiskey
Right grind

2. A large metal container with water heat on the stove to a temperature of 70 ° C.

3. Slowly fall asleep in hot water malt, constantly stirring with a wooden beater or a stick. There should be a homogeneous mixture without lumps.

4. Bring the wort to a temperature of 65 ° C (very important), close the lid tightly and maintain a stable temperature (plus-minus 2-3 degrees) for 90 minutes, checking and stirring every 10-15 minutes. To comply with the temperature regime, it is enough to periodically warm the container on a small fire. At the end of the process, the upper part of the wort will light up, and the porridge falls on the bottom.

Checking the temperature of the couch for home whiskey
Without temperature control to precipitate malt

Under the influence of temperature, the gravity of the wort will begin - the splitting of the starch on sugar and dextrins (soluble substances). Then, during fermentation, the yeast processes sugar on alcohol.

Attention! Sustache precipitation occurs only in the temperature range of 61-72 ° C, in all other cases the process stops without the possibility of resumption.

Stripping malt for whiskey
Malt in the process of rubbing

5. Remove the cover with the pan and cool the contents of up to 25 ° C as quickly as possible, for example, putting in a cold water bath. Fast cooling will not allow third-party microorganisms to multiply in a nutrient medium, which will prevent the dishes.

6. Dilute yeast according to instructions on the package.

7. Pour the wort in the fermentation container, add yeast, mix.

8. To transfer the container into a dark room with a temperature of 18-25 ° C, install the hydraulic machine.

Types of hydraulic assets for wine, braga and beer
Designs of hydraulic assets for wine, braga and beer

9. Depending on the quality of raw materials, yeast activity and fermentation temperature lasts from 3 to 15 days.

When the waterproofing of 1-2 days does not allow bubbles, it became light and bitter taste (sweetness does not feel), you can move to the next step.

Having a braga for whiskey
Finished Braga

10. Purge the braga into a distillation cube through a colander to separate the crushing (not soluble part of the malt), which can burn in the distillation process, making the whiskey bitter.

11. Pour the resulting braga on the moonshine. During the first distillation, not to share the exit on the fractions ("heads", "body" and "tails"). Selection to complete when the distillate fortress fall is below 20 degrees.

Approximately the 6-7 liters of barley moonshine fortress of 40 degrees. The output depends on the extractiveness of malt - the percentage of the content in it starch. The higher the extractivity, the better.

First distillation of home whiskey
Barley distillate first distillation, additionally purified by birch activated carbon (in a plastic bottle). Short contact alcohol with plastic does not harm quality

12. Measure the fortress and determine the amount of pure alcohol. Dilute distillate with water up to 20% and re-distillation. The first 12% of the exit from the amount of pure alcohol to merge into a separate container. This "heads" is a fraction containing harmful substances. She spoils the taste of homemade whiskey and is dangerous to health.

Further collect "body" - the main fraction. Stop selection when the output strength falls below 45 degrees. As a result, 3-4 liters of the finished product are obtained.

If you wish, you can make a third distillation, separating the output on the fractions, as in the second case (the selection of the head fraction is 2-3%). This will improve the quality of the distillate, but laborious.

13. The time to insist the grain moonshine on the oak. Two options are possible. The first is to purchase an oak barrel, pour distillate and withstand in the basement at least 6 months. The second is to use oak pegs. Barrels are preferable, but in the farm, such a container is still a rarity, so further we consider the technology of insteading whiskey on oak spikes.

Wood is suitable having a barrel diameter of 30-35 cm (oak age 50 years old). The bark, sawdust and chips contain too many tanning substances making the taste of whiskey tough, so do not fit.

Oak chips for home whiskey
Oak chips can be made independently or buy in specialized stores

Oak hardware split into pieces with a thickness of 5-8 mm. The length of the peg should be placed in the selected cans or other glass containers. Pour the wood with boiling water, after 10 minutes to drain the decoction, soak for 30 minutes in cold water, then dried in the sun. Folded luggage to the banks for excerpts (10-15 pieces in each), pour distillate, diluted to 45-50 degrees. Then close the covers tightly and put in the basement for 6-12 months. Long exposure improves taste.

14. Profiltrate the finished home whiskey through several layers of gauze, pour into bottles for storage and tightly close the corks.

Stock Foto Present home whiskey from barley

Drink is ready, you can start tasting.

The noble alcohol whiskey is highly appreciated due to the multifaceted and rich taste. Sukabuket is formed due to complex and carefully verified industrial technologies and the main thing - due to long exposure in oak barrels. The edge, the uniqueness of each variety depends on the raw materials used, combinations insecredients, as well as from those professional secrets that the manufacturer unconditions.

Whiskey 2.
Cooking whiskey at home

This does not mean that the recipe for the preparation of whiskey at home is unavailable. But it is necessary to immediately make a reservation that handicraft alcohol is imitation, because you will not have access to the copper devices for distillation, which are mandatory in the production of real Scotch or Bourbon, barrels from American or European oak and other similar equipment. Yes, and to withstand alcohols at least 2-3 years old, it is unlikely that someone will get patience.

Interesting! According to reviews, home whiskey is sometimes even better than purchased, so creating it with your own hands, you can fully control the process. But it is worth the patience in advance, because it will still have to spend a lot of time to prepare a drink.

Characteristics of the main ingredients

Malt, water, yeast - which are the main components, without which the whiskey is impossible in principle. Intrusion conditions create a malt drink, sometimes with the addition of insulated grain. Ranat purely grain distillate for handicraft whiskey. Even in industrial production, such a drink is consideredinquate, he has a rough taste that does not even soften excerpt. Therefore, such alcohols are usually used for swimming together with malt.

  1. Malt can be bought or make himself - just germin. It is a semi-finished product inexpensive, it is easy to find in online stores and free sale. It follows the so-called "base" malt - in the fall of it is permissible to use in a 100% volume. To give the nuances of taste, this component is combined with "special varieties", but they reduce the output of the finished product. Fresh malt that you tear up yourself makes the taste of the drink more powerful and deep, but with the preparation of this ingredient will have to be tinked additionally.
  2. Water needs a rejection, and better spring, which nature itself cleaned and enriched with minerals. No wonder all manufacturers of this whiskey in one voice say that the unique taste of their drinks is largely the merit of local water. For example, the scotch is often used water leaked through peat or limestone rocks.
  3. Yeast - even the usual bakery are suitable, but you can get elea or camp. The latter will be useful for the production of homemade whiskey in the Irish style, which tastes softer than Scotch and Bourbon.
  • Whiskey 3.
    Malt for whiskey
  • Whiskey 4.
    Yeast for whiskey Alcotec Whisky Turbo
Whiskey 5.
Spring water

Spexiecepta cooking whiskey at home

There are several of the most popular options for creating this drink with a handicraft method with the use of the use of raw materials: pure barley malt, grains and malt, rye and wheat. However, all recipes have several common features:

  • proceedings takes at least a week (excluding excerpts);
  • It is necessary to zaepticheeping equipment - tanks for fermentation and mixing, kitchen scales, measuring tank, colander and sieve with a frequent grid, a segment of gauze, a pallet from plasticism through frequent holes.
Whiskey 6.
Whiskey Oak Barrel

It is also desirable to immediately take care of the presence of a barrel, because without extracting home whiskey is the usual grain alcohol. If there is no such package, then you need to get at least an oak chip or a bark so that it can be insisted on it distillate. Then he will also acquire albeit less bright, but quite recognizable flavor.

Classical Preparation of malt whiskey in magnificent conditions

You will need:

  • barley (solid grain) - 7-10 kg;
  • yeast (ordinary dry, for baking) - 100-110 g;
  • Water - 67-68l;
  • Food soda- 20 g;
  • Activatedugon (for alcohol filtration) - 70-90

This recipe for the preparation of single-poles at home implies an independent germination and two-time distillation. The final extract in the barrel is the bounded stage, but its duration can be determined by itself.

Step-by-step instruction

  • In the bucket fall asleep grain and pour heated, but not hot water.
  • Hands shake it up to the top of the garbage.
  • We drain the fluid and the washing procedure repeat a couple more time until the water becomes clean.
  • Pour water in grain again, now cold, and leave swell overnight.
Whiskey 7.
Malod preparation
  • In the morning we separate barley from the liquid, in another bucket we will build 5 liters of water with soda and pour it the grain mass - drain after 20-25 minutes. Thus, the disinfection of raw materials is carried out.
  • We shift the grain to the pallet with a grid or holes, rinse with warm water from soda residues, rearrangement on the window or balcony - to the sun - for germination.
Whiskey 8.
Grooved barley malt
  • When sprouts appear, barley grinding on a meat grinder with an ordinary minced meat. The grinding should be large, not like flour.
Whiskey 9.
Pomol Rostkov
  • We take a spacious saucepan, fill it with water: 4 liters of liquids are 1 kg of raw materials.
  • We put the container on fire, heating water to 70 degrees.
  • I smell the malt in the pan, we constantly stir the mass, follow, so as not to boil and did not overheat.
  • Cover the capacitance with a lid and wrap, we leave for a couple of hours, then open and wait until the content is cooled to 25 degrees. To do this, you can put a saucepan in a pelvis with ice or cold water.
Whiskey 10.
Stretching malt
  • In a separate container, following the instructions on the package, we break dry yeast.
Whiskey 11.
We dissolve yeast in water
  • Sushlo overflow into a prepared vessel for fermentation and add yeast.
  • We close the tank and place the hydropitus.
  • We rearrange the brawl into a darkened place and wait until the fermentation process - from week to 10 days. Mass need to mix every day.
Whiskey 12.
Bottling and Hydraulic Wristbands
  • The finished wort is deployed through the frequent sieve - it is necessary to remove solid grain particles that are burned during distillation.
Whiskey 13.
Filling Sousla
  • Transfix your brawl into a moonshine device and launch the distillation process. At the output there should be a liquid with an alcohol content of 27-30%. The exit is about 10 liters.
Whiskey 14.
Alcohol mashine
  • The resulting product is weaving with water to a fortress of 20 degrees and distilling it again.
  • The first 10-15% liquid is removed - it contains harmful substances, it cannot be used inward, it can be used for rubry and compresses.
  • The rest is assembled until the fortress starts falling below 45 degrees. As a result, it will turn out 4-5 liters of distillate.
  • Mix it with activated coal and leave to relax for a day, then they flicker through several layers of gauze.
Whiskey 15.
Cleaning coal
  • In the last stage, the product excerpt is carried out. This requires an oak barrel where the drink should spend at least 1-2 years. This container should be stored in the basement or other cool place.

Alternatives Exposures

If the oak container was found, you can do differently. Sometimes the drink insists on the bark of oak, which is possible to freely purchase in the pharmacy. Future whiskey is poured into banks, in which the bottom of the thin layer is covered with oak bark. The process of insteading lasts 3-4 months.

Whiskey 16.
Insisting whiskey on oak chip

But the method of insteading on oak chips enjoys much greater support. It is cut by ispolyev, then it is soaked in water in the water and six more hours in the soda (a tablespoon of soda per liter of water). Then the liquid is drained, woodproach with boiling water, dried and burned. Now it can be used to put the distillate - also 3-4 months in a dark and cool room.

Smoked Temka

This drinking drinks and tastes are clearly manifested smoky and burnt notes, like the irregularity, but without peat nuances.

Have to take:

  • Malt ray - 1.5 kg;
  • Undergradychine (it needs to be pre-lay smoke, which is convenient to do on the fire) -100 g;
  • water - 8 l;
  • Yeast - 1 Packet;
  • Yoghurt commercials - 2 ppm

The technology of preparation analyzed specified above, only the BRAW in this case, we make from the screening and grain, and the wort is added to the fermentation.

Smoked home whiskey

Rye home whiskey -imitation of american bourbon

This drink, in contrast to the traditional method manufactured by the traditional way, is obtained more rough and powerful to taste. But it often likes to man, so you should try to cook it.

Ingredients:

  • rye grain - 1.5 kg;
  • rye malt - 0.5 kg;
  • barley malt - 0.5 kg;
  • water - 8 l;
  • Dry yeast - 1 bag;
  • Zakvaska for yogurt - 2-3 ppm

How to do:

  1. I am dragged by Braga, as already described above.
  2. Waslo are not fixed, we leave with solid grain particles.
  3. We add divorced yeast to it and Zavskaya, leave wandering for 3-4 days.
  4. Focusing the mass through gauze or sieve, distilling twice.
  5. Insperate distillate on oak chip or withstand in a barrel for about 2 years.

Recipe performance of whiskey at home From wheat

In the dressed in this variety, bread tones and sweetness of popcorn are clearly felt. The composition in this case ingredients will be like this:

  • Wheatmaker - 1 kg;
  • corncrow - 8 kg;
  • barmens - 7 kg;
  • water - 30 l;
  • Yeast - 100 g.
Whiskey 17.
Whiskey at home from wheat

Technology:

  1. In a large saucepan, we boil a mixture of iszer and water for 4 hours, then cover it with a lid, we wrap and leave on the paired.
  2. Now overflow the mixture into the fermentation, add yeast, we put the waterproof and move the vessel in the heat of the location of 8 days.
  3. Fixing Braga, distilling keenses.
  4. Cleaning distillate using a mixed filter from the wool layer and activated carbon, stirred intrafvert from gauze.
  5. Transfinels in a large bottle, on the bottom of which the burned chips of the oak is embanked. Per-on-see it in the basement and leave the drink to win about a year.

Recipe cooking Irish Whiskey at home

It is believed that the drink made in Ireland is softer and sweet than Scotch and Bourbon. This is consistent with the differences in the production process. The Irish are not filled with salody, and distillates are usually distilled three times, not two. Observing these rules, you can create unique alcohol and at home.

Ingredients:

  • barrennesely crushed - 1.5 kg;
  • Barmens crushed - 1.5 kg;
  • water - 7.5 liters;
  • Beer yeast - 1 bag;
  • Razvashka for focused - 2 tsp
Whiskey 18.
Irish Whiskey at home

Manufacturing process:

  1. Preparing Braga as well as in a classical carrier.
  2. We move it into the fermentation container and addedDroji and Zakvask, leave in the room for 3 days.
  3. Fix the wort and send it to the first peroled. We select fractions with a 30 percent fortress.
  4. We dilute the product with water up to 25% and distilted yet, "the head" we remove, leaves the "body" with a fortress of 50-70%. "Tails" are also azhept and add with a third distillation.
  5. For the third time, we only leave the "body" with a fortress of 80-90%.
  6. We dilute distillate with water up to 40 degrees, they write to the excerpt in the oak barrel. Either use the insistence method of under-chip.

Question answer

Did you add sugar syrup to home whiskey?

Usually sweeteners in Irish style. It is permissible to add 1-2 tsp. syrup. Depositical Sugar varieties are usually not put, but if you really want, you can use a slightly burnt sugar before exposure or insistence.

Is it possible to add vodka to home whiskey?

This alcoholic beverage is sometimes advised to top up to the home product, if the taste on explaced not so saturated as I wanted. However, if you are strictly followed by therace and technology, then such tricks will not be needed.

Is it permissible to twist home whiskey?

If the color is collaborated, you can add a conventional saffron, diluted in vodka to drink (25 g per 200 ml of liquid). Black bread can also be used - its crusts are also the soft bread nuances drink.

Whiskey is a noble drink, which is known for its exquisite taste for the whole world. Real gourmets prefer to enjoy this drink in its pure form. But this does not mean that cocktails are based on whiskey, are bad.

Despite all its prestigiousness and refinement, whiskey has a special cooking technology implemented at home. Of course, it will take a lot of time and strength, but believe me, the result will be stunning.

What is the difference between drink from other distillates?

Whiskey (whisky or whiskey) is an alcoholic drink, which is based on the production of any distillate on a grain basis.

Depending on the recipe, it may be:

  • barley;
  • corn;
  • buckwheat;
  • wheat.

The remaining options will no longer have anything to do with this type of alcohol. For instance:

  1. Brandy - produced from grape distillate.
  2. Vodka - It is based on well-purified ethyl alcohol and water.
  3. Cognac , like brandy, produce grape origin from distillates with withstanding in oak barrels.
  4. Rum - The result of the distillation of Braga from molasses is a by-product of sugar cane processing.

The output that can be made of this description: Only whiskey has a cereal base (in the same Caste Bourbon and Scotch) .

In contrast to most alcoholic beverages, whiskey fortress is not regulated. You can find a variety fortress 65-70%. At vodka and brandy, for example, the upper threshold of the fortress does not rise above 45%.

Note! Exposure, also plays an important role. Whiskey is one of the few drinks that can (and, as many experts believe - needed) to withstand more than 5-7 years.

If the "aging" of whiskey is tens of years, it does not add alcohol quality, but, on the contrary, makes it less suitable for use. The drink becomes too strong. Justified excerpt to 12-15 years . Further, the quality and taste does not change or become "on an amateur".

Best preparation recipes with correct proportions

So, it's time to consider the most popular ways to prepare this exquisite drink. Below are some options of whiskey. The technology of their manufacture is reminders the standard scheme of moonshine, but then oak barrels come into the game.

Remember, get a good homemade drink will not work if you decide to insist it less than 5-6 months.

Single-beam Scottish

Scottish single-beam whiskey - a drink that appeared in the same country . The main value of this product is a long exposure, the timing of which range from 8 to 20 years! In fact, it is a malt moonshine high purification. The difference is only in the period and conditions of excerpt. Below is a list of necessary ingredients and cooking items:

  • malt grain (barley);
  • yeast;
  • Oak burned barrel;
  • fermentation Chan;
  • Pan (for cooking Sousla);
  • Blender (or coffee grinder);
  • alcohol mashine;
  • thermometer.

The technology of its preparation is divided into several consecutive stages:

  1. Soaking and germing barley (the process lasts a few days).
  2. Drying and grinding malt.
  3. Preparation of wort.
  4. Drain of sediment.
  5. Preparation of braga.
  6. Distillation of moonshine.
  7. Ripening whiskey.

Read more about cooking :

  1. The first stage of making a single-barlast whiskey for this recipe is the ward of wort for Braga:
    • The finished malt is chopped by a blender (a coffee grinder is also suitable for a coffee grinder) so that the output is small grains.
    • Next you need to mix water and malt (4: 1). For example, an 10 kg of product will require 40 liters of water.
    • Heat, controlling the temperature, and stir so that the precipitation takes place evenly.
    • First, heating the water (about 60-65 degrees) and only then fall asleep malt.
    • Boil at such a temperature of 60-80 minutes, then - start raising. At first up to 70-72 degrees (maintain the temperature at this stage about 10-15 minutes), then up to 78-80 degrees (literally 3-5 minutes).
    • And the final stage of cooking will be the temperature of 100 degrees (cooking time takes 25-35 minutes).
    • After passing all the steps, cool the wedge to 20 degrees.
  2. The next step will be the preparation of dishes. Take 100 ml. Warm wort and add yeast. The fermentation process lasts about 3-4 days.
  3. Well, finally, the final stages - distillation and insisting. Chance whiskey just like sugar or fruit braga. And of course, in the completion of the process - an excerpt in the oak barrel. The total color and aroma of the beverage depends on the length of instead.

Observe the cooking technology, and you will get an excellent single-beam whiskey, which is no different from the shopping versions.

We offer to watch a video with a visual example of cooking saline whiskey:

Irish

If you have such a product at hand, like a green malt, to make whiskey's temples yourself in household conditions either will not be much difficult. The only difference from the previous recipe will be what Pre-main ingredient must be skipped through a meat grinder (And in the process of preparation, the beverage grains do not succumb).

Next, visual video with a detailed story about the process of cooking Irish smoky whiskey:

American rye.

The main manufacturers of rye whiskey are US and Canada . The cooking method is also simple enough. So, consider everything in order, you will need:

  • 7.5 liters of water;
  • 1.5 kg crushed rye;
  • 450 g of dry rye malt;
  • 450 g of green rye malt;
  • 100 g yeast;
  • 1 ppmamyans (enzyme A);
  • Zakvaska for yogurt (3-4 ch. l).

Preparation is divided into several stages :

  1. Pulling away the malt and grain into the water, preheated to 70 degrees.
  2. For an hour, maintain a temperature of 65-68 degrees.
  3. Add an enzyme A and maintain a temperature of 65 degrees, stirring the contents of the pan.
  4. Cool up to 30 degrees and add yeast and sourdough.
  5. Leave for 3 days in warmth in a sealed tank (creating a brody).
  6. Strain and distort 30% to the fortress.
  7. Divide distillate up to 25-30 ° and distinguish with separation into fractions.
  8. Insist in oak barrels or on the burned oak chip.

Among the varieties of drinks, Jack Daniels whiskey has special fame, which is preparing for a special recipe. Ready whiskey is 80% composed of corn distillate. The process of filtering is a special taste of the filtering process - the drink is driving repeatedly through the corners of the maple trees.

From vodka (mogon, alcohol) on oak chip

To begin with, I would like to see that whiskey prepared in this way, in its taste, will be far from the original. In the process you will need:

  • Pan (volume of 3 liters);
  • alcohol (moonshine, vodka);
  • Oak bark (3-4 large spoons);
  • 50 g of charcoal;
  • A little prunes (an alternative can serve as a kuraga).

  1. Prepare the container and fill it with oak bark, prune and coal.
  2. Pour it with water brought to a boil.
  3. Pour into the container of alcohol (vodka, moonshine) thoroughly stirring the contents.
  4. Close the lid tightly and leave for 4-6 months (if you have enough patience - increase the period up to 10-12 months).
  5. After the exposure period expires, filter the drink (you can 2 times).

Tip! Before you start cooking, wrap the oak chips in foil and fire them in the oven for 3 hours.

Next, visual video with another recipe for the preparation of whiskey from the infused moonshine on the oak chip at home:

From concentrate

Recipe for making braga based on malt extract and dextrose is quite simple.

Ingredients for Braga :

  • 18 liters of water;
  • 2.5 kg of malt concentrate for whiskey;
  • 3 kg dextrose;
  • 65 g of yeast for whiskey.

  1. Pour 12 liters of water in the fermentation container.
  2. Another 3 liters heat up to a temperature of 60 degrees, dissolve the concentrate and add to the fermentation container.
  3. Send a dextrose there, it instantly dissolve.
  4. The remaining 3 liters of water heat and add a container to in the end to obtain a temperature of 28-32 degrees.
  5. Add yeast and mix thoroughly.
  6. Close the capacitance with a lid with a hydrotherapy and put in a warm place, waiting for the readiness of the Braga (try to wait at least 10 days).
  7. Ready BRAG is needed to overtake twice.
  8. At the end of the distillation, you dissolve distillate up to 40-42 degrees and send to the oak barrels.

Next, we propose to see a visual video with the process of cooking whiskey from the concentrate at home:

Is it possible to prepare from wheat or corn?

The answer to this question is obvious - certainly possible! From corn will be excellent Bourbon . And wheat, in turn, the same grain product, as well as rye, so you can make an excellent grain whiskey from it.

How to make a product with your own hands?

  • Treat carefully to choosing yeast. Camping and elbow yeast are perfect.
  • Water. Before cooking, water must be defended during the day.
  • A good and high-quality moonshine apparatus will contribute to the approximation to the original taste.

There is a lot of subtleties and nuances that will make the taste of the outcome drink better and softer. Check out them and apply in practice.

Selod selection

For To cook whiskey at home are used both caramel (Caramel Malt and melanoidan malt . You can also take both a clean light barley brewery malt, type "Pilsens" and combined floods.

Moreover, you can prepare malt yourself. Use pure grain, without garbage, sifted.

  1. Place the required amount into the container and fill with water.
  2. Leave everything for 6-7 hours, then drain the water and rinse the grain well again.
  3. Spread the entire mass on the pallets with a layer of no more than 3-4 cm.
  4. Stir the grains every 2-3 hours during the day.
  5. After that, cover with a damp cotton cloth and leave indoors with a temperature of 15-20 degrees. Moisturize the fabric daily.
  6. On the third day of the extension, increase the temperature to 23-25 ​​degrees.
  7. Turn the grain regularly so that the process of stagnation and sweating does not begin.
  8. The finished sprout should exceed the size of the grain itself one and a half times.

Next, a visual video about the preparation of malt with your own hands:

Pushing

Malt production technology necessarily comprises wiping . The main criterion is the temperature regime.

  1. Water heat up to 70-71 degrees to create malt.
  2. After adding the temperature should drop to 66-68 degrees.
  3. It is necessary to maintain this temperature for an hour and stirring the contents of the container.
  4. Next, hold the stroke on the pause for another 30 minutes.
  5. Use hot water to flush.
    • The first stage is 71-72 degrees;
    • The second is 81-82 degrees.
  6. Cool down to 33 degrees.

Next, video about grinding malt with your own hands:

Fermentation of Braga

Fermentation should pass at high temperatures . It should be started with 33 degrees and, in the future, to maintain in the range of 28-29 degrees. The task of this process is to obtain a wort with an alcohol content of 7-10 percent.

Lackobrement

Lactobacteria allows you to add a drink with pleasant and unexpected tastes. Add them to the wort at the end of the fermentation process (15-20 hours). As a result, a characteristic milk smell should appear.

Distillation

You already know that this process takes place in two stages.

  1. First distillation It is carried out until the point of alcohol content in the jet of 25-30%.
  2. During Second distillation Select 3 fractions: heads, heart and tails.
    • Heads: 1 tablespoon from each 1 liter of Braga - this part in the pit.
    • At the next stage, the heart is selected in the range of 52-72% alcohol in the jet.
    • Basically, the selection is stopped at 60%, after which the receiving capacity changes and the selection of tails begins. The tail fraction is squeezed to dryness, almost up to 1% of the alcohol in the jet - it is the next one.

Exposure and refining

Exposure whiskey is already a whole science. There is a checked rule that This Scottish whiskey should be held for at least 3 years. Malt whiskey, which do not plan to be used for batting, withstand 5-20 years.

The most common deadlines - 5-6 and 10-12 years (depending on the variety).

Each type of oak has unique properties that should be studied before use. All oak barrels intended for storage and exposure to alcohol must be treated with fire. The flavor of the beverage depends on the degree of firing.

  • If the burn is weak , then the drink is served with coconut sheets, vanilla, nut.
  • Average degree Allows you to get a spicy drink with a coffee aroma, even when using the most common recipes.
  • А Strong firing Add notes of smoke, muscat and dried fruits.

Reference! Having a 15-50-liter barrel at hand, you can get a very high-quality product for six months - year

.

Swimming

Bathing is a mixing of two types of whiskey : malt and grain. The resulting drink is called blended whisky (mixed whiskey).

Barley or grain alcohol must be withstanding at least 3 years. An exposure of such alcohol takes 10-12 years. The composition is spilled on bottles only after the drink is completely mixed and will get a homogeneous taste.

Mix everything in a barrel and remove for 6-12 months (the period may vary both in the greater and in a smaller side, depending on your preferences).

How to drink in pure form and in the composition of cocktails?

Many connoisseurs of this drink preferred it in pure form. There are several unwashed rules :

  • Before use of whiskey, it is worth cooling up to 18-20 degrees. Neither more nor less, otherwise you risk losing all the taste gamut.
  • Whiskey drink in small sips. First estimate the fragrance, then a few seconds hold a drink in the mouth, it enhances the aftertaste.
  • The reciption process itself should be pleasure and promote the mental atmosphere in the company.
  • This drink is not bounce. It is customary to combine, for example, with a cigar.

Do not forget that whiskey underlies many beautiful cocktails.

Dry Manhattan

For his cooking you will need :

  • whiskey (20 ml);
  • Apricot and orange juice (20 ml);
  • Cocktail cherry.
  1. Juices and whiskey are mixed in a shaker.
  2. The finished drink is poured into a glass and decorate the cherries.

Next video about another option to prepare a cocktail Manhattan:

Apple whiskey

There is another option of an excellent refreshing cocktail - apple whiskey.

  • The whiskey of Irish varieties - 50 ml;
  • Apple juice - 150 ml;
  • Cinnamon - 5 g;
  • Fresh apple - 30 g;
  • Ice cubes - 200
  1. Ice pour into the glass, alcohol and juice poured.
  2. All stirred with a spoon.
  3. Cinnamon stick and fruit slices in the form of a foore are applied to the decor.

Product in cosmetology

Surely you have repeatedly heard of the term "whiskey-swelling". This is a cosmetic procedure that involves the body's swaddling with sheets impregnated with oils. Thanks to the special temperature regime during a session, metabolic processes are launched in the body. This procedure:

  • eliminates cosmetic defects on the skin;
  • removes excess moisture from the fabrics;
  • Promotes weight loss.

Despite its name, this procedure has nothing to do with a rigid drink. The term "whiskey" in cosmetology is denoted by the process of swelping sheets, which are impregnated with special means (lotions and oils).

This article contains practical advice and knowledge regarding the preparation of whiskey at home. The material will be useful to you, and the results will warm not only the body, but also the soul!

At home, whiskey is not only possible, but also need to cook. If it seems to you that it is difficult and long, then this is not quite true. There are really long and complex ways. So prepare whiskey on the Irish and Scottish whiskefish. The process of germination of grain itself, its preparation, fermentation and distillation occupy considerable time. And then drink rests in barrels for at least 12 years. Not everyone is ready to endure so much ... There are super-fast ways, in two weeks. And there are megaskost - for 20 minutes. In this article we will look at almost all ways to prepare whiskey. Some, especially complex, simply list. And we will dwell on more detail.

How do whiskey make on classic Irish and Scottish whiskefish

So cook whiskey on the whiskefs of Ireland and Scotland

Let us dwell on the key stages. If you think that it is impossible to do at home as well as in Scotland or Ireland, then you are mistaken. All stages are possible to repeat using the usual equipment - a large pan as a hot copper, fermentation tanks as a ferment tanks, a distiller instead of alambic, and a barrel and home can be put or use chip for insteading.

  1. Cutting malt. This stage can be skipped and buying already ready malt. But since we decided to do everything as on a real whiskefish, we buy barley or another grain culture. It depends on what taste you want to get in the end. Classic whiskey is prepared only from barley. Bourbon must contain at least half of corn. Some varieties are prepared from rye or wheat. The choice is yours. All grain is prepared equally. Carefully moves, is washed and poured with water for germination. This stage activates enzymes that will allow starch starch contained in the grain to simple sugars that will be fermented with yeast. Here you need to stop the process in time. Usually when the roots reach the length of 1 cm. We have a detailed article How to prepare a green malt.
  2. Drying malt. Now the malt must dry. Some Scottish whiskecurs make it over peat smoke. Then whiskey acquires a pretty specific smoked aroma.
  3. Grinding malt. The malt is cleaned from sprouts and roots and is crushed to a state of large flour.
  4. Pulling malt. Grinding grain is poured with water and heated in several stages. Usually there are 3-4, but sometimes reduce to one. Everything happens with constant stirring. Main steps. The first - 40c is the mixture of flour and water into a homogeneous mass, 55c - protein cleavage, 60-70 - precipitation (transformation of starch in sugar). At the end of the process, it is very important to quickly cool the braga to 25-30s, otherwise alien microorganisms will quickly spoil the wort.
  5. Fermentation. Sustal alcohol yeast is added to the wort and leave for fermentation. 3-5 days and Braga is ready.
  6. Distillation. Typically, the wonfer of Braga is distilled twice. Treasure distillation is less likely. Almost never - one-time. After the first distillation, the raw with a strength of about 20% is obtained. After the second - 65-75%. Copper alambics are used on classic whiskefs. On modern there are stainless steel equipment. Each distillation cube is individual and its form affects the drink. Therefore, old plants make alambic on their own schemes to preserve the individual taste.
  7. Exposure in barrels. This stage forms the final taste of the drink. It affects it all: the term of exposure, litter, wood breed, the roasting level previously contained in it. For whiskey traditionally use barrels from under sherry. Many manufacturers buy barrels from a certain winery to preserve individuality. In general, this is expensive pleasure, whiskers use them until the latter until the barrel starts to fall apart. In order to save, they buy barrels from near Bourbon. For vintage whiskey - from under wine, port or Roma. For cheap use new barrels. The average exposure time is 3-8 years. There are expensive varieties that spent 30 or more in a barrel. In the process of excerpts, whiskey is cleared, saturated with wood flavors, tannins, becomes final color.
  8. Filtration, coloring, batting and bottling. At the end of the exposure, the drink is filtered through membrane filters. Sometimes whiskey is tinted with a sugarter. This is the only solved method of coloring drink. Next, it, if necessary, bathes, is diluted and bottled

As you can see the process of a long, rather complicated, but quite actually feasible at home. Any of the steps can be simplified or reduced. For example, buy a finished malt, do not bother with germination. Do not withstand in the barrel, but to insist the drink on the oak chip. Or make whiskey from malt extract.

How to prepare whiskey from malt extract.

The longest and difficult stage of the preparation of malt, its grinding and grout have already been made. In production under the influence of high temperature and pressure from the finished wort, the liquid is maximally removed. As a result, a malt extract is obtained - the caramel-like mass. It is hermetically packaged and go for sale or production. This is a completely natural product, no preservatives are added to it. It is because of this that malt extracts are recommended to store and transport at fairly low temperatures, as they have such an unpleasant habit, how to start fermentation in the package.

  1. You acquire a malt extract and restore it with water according to the instructions on the package. Get ready for fermentation wort.
  2. After putting yeast. We recommend special for whiskey. They are designed for grain brah and show an excellent result. 3-5 days and you have ready for distillation of Braga.
  3. Next it is necessary to carry out double distillation. After the first alcohol, the raw would be nice to clean. The second distillation passes with the selection of heads and tails. The median fraction is usually obtained by a fortress of 65%. Particularly bold veins are added to the finished alcohol a little tails for fragrance. Here the main thing is not to overdo it and not get a rustic moonshine ...
  4. Exposure in a barrel - the process is not fast. If you have enough patience to wait 3-9 months (for small volumes up to 10 liters of such a term enough), then boldly pour alcohol in the barrel. The main thing is to properly prepare. The drink will acquire taste and fragrance as on classic whiskefs. Be prepared for the fact that the angels will take 10-20% beverage. If you are impatient or you do not have time to wait, then insist the drink on the oak chip. There are many different types: the degree of roasting, shape, wood breed. Choose to your taste and experiment. Withstand alcohol on chips in glass bottles from week to month.
  5. Filter and pour home whiskey on bottles. Be sure to be beautiful, because your drink is the best, and the diamond must have a decent cut. Give a drink to relax a couple of weeks and you can taste.

As a result, you will have a very good home whiskey from malt extract in just 2 weeks. Of the advantages: quickly, without unnecessary problems. Minus one: you have limited the choice of malt extracts of those that are on sale. But the range is quite large, so it can be found for every taste, well, in addition to some super smoked or peat.

We recommend to look at ready-made divertillats. It includes everything you need to prepare whiskey. And a fairly large assortment of tastes: classic Scottish or Irish whiskey based on barley, rye Canadian, bourbon from corn, wheat, semi-russian.

Express method of cooking whiskey

As promised at the beginning of the article, I will describe a super fast way to create a drink. Maybe someone will say that it is not sports ... I do not know, the result is excellent, taste and fragrance - super. The time spent 20 minutes. So why not ... an option that has the right to life. With the help of a flavored ethut additive, ordinary sugar moonshine or vodka turns into whiskey. How to use Vad Etol in detail described here.

I tried to describe the possible ways to prepare whiskey at home. Try, experiment and you will definitely work out!

In this material I will tell you how to make whiskey on classical technology, which is used in Ireland and Scotland. The recipe is largely reminiscent of the usual moonshine, but another step is added - insisting on oak wood, which lasts six and more months. Get a good drink before it is impossible. Those who do not want to do so long preparation, can offer a quick whiskey recipe. It is enough to dissolve alcohol to a fortress of 40-50 degrees and insist on oak sawdust 7-10 days (when the taste will arrange, filter). Previously sawdust need to be prepared: pour boiling water, in an hour to drain the decoction, pour cold water, after a day to merge, then dry the wood in the sun. Instead of alcohol, craftsmen use ordinary vodka or moonshine. Naturally, the alcohol is only remotely resembling real tape, but spend the minimum of time and strength.

To make homemade whiskey look like a Scottish or Irish original, you have to go through a long way, but the result is worth the forces spent.

Ingredients:

  • barley malt - 8 kg;
  • Water - 32 liters;
  • Yeast - 300 grams of pressed or 50 grams of dry.

From barley it turns out a single-beam whiskey, which is the highest quality. But you can do two or three-component drinks, mixing different types of malt. For example, barley, rye, corn or wheat. The total proportions of the ingredients do not change.

The malt is extended at home or acquire in specialized stores. The origin of raw materials has no fundamental importance. I advise you to pay attention to water quality. The spring or water is ideal, passed through the cleaning filter, but without reverse osmosis. It is impossible to boil!

Attention! Be sure to need a thermometer, without compliance with the thermal regime, measuring the temperature of the wort "on the eye", nothing will happen.

Home Temple Cooking Technology

1. Varnish the malt to the condition of large grinders, leaving particles of the trees of grains. In no case should it have flour. It is only required to break the grains into small pieces. The correct grinding of malt for whiskey is depicted in the photo. If a ground malt is purchased (the optimal option for newcomers), this stage is to skip.

Right grind
Right grind

2. A large metal container with water heat on the stove to a temperature of 70 ° C.

3. Slowly fall asleep in hot water malt, constantly stirring with a wooden beater or a stick. There should be a homogeneous mixture without lumps.

4. Bring the wort to a temperature of 65 ° C (very important), close the lid tightly and maintain a stable temperature (plus-minus 2-3 degrees) for 90 minutes, checking and stirring every 10-15 minutes. To comply with the temperature regime, it is enough to periodically warm the container on a small fire. At the end of the process, the upper part of the wort will light up, and the porridge falls on the bottom.

Under the influence of temperature, the gravity of the wort will begin - the splitting of the starch on sugar and dextrins (soluble substances). Then, during fermentation, the yeast processes sugar on alcohol.

Attention! Sustache precipitation occurs only in the temperature range of 61-72 ° C, in all other cases the process stops without the possibility of resumption.

5. Remove the cover with the pan and cool the contents of up to 25 ° C as quickly as possible, for example, putting in a cold water bath. Fast cooling will not allow third-party microorganisms to multiply in a nutrient medium, which will prevent the dishes.

6. Dilute yeast according to instructions on the package.

7. Pour the wort in the fermentation container, add yeast, mix.

8. To transfer the container into a dark room with a temperature of 18-25 ° C, install the hydraulic machine.

9. Depending on the quality of raw materials, yeast activity and fermentation temperature lasts from 3 to 15 days. During this time, once a day you need to remove the water shutter and mix the braga with clean hands or a wooden stick.

When the waterproofing of 1-2 days does not allow bubbles, it became light and bitter taste (sweetness does not feel), you can move to the next step.

Finished Braga
Finished Braga

10. Purge the braga into a distillation cube through a colander to separate the crushing (not soluble part of the malt), which can burn in the distillation process, making the whiskey bitter.

11. Pour the resulting braga on the moonshine. During the first distillation, not to share the exit on the fractions ("heads", "body" and "tails"). Selection to complete when the distillate fortress fall in the stream below 38 degrees.

Approximately 5-6 liters of barley moonshine fortress 40 degrees. The output depends on the extractiveness of malt - the percentage of the content in it starch. The higher the extractivity, the better.

Barley distillate first distillation
Barley distillate first distillation

12. Measure the fortress and determine the amount of pure alcohol. Dilute distillate with water up to 20% and re-distillation. The first 12% of the exit from the amount of pure alcohol to merge into a separate container. This "heads" is a fraction containing harmful substances. She spoils the taste of homemade whiskey and is dangerous to health.

Further collect "body" - the main fraction. Stop selection when the output strength falls below 45 degrees. As a result, 3-4 liters of the finished product are obtained.

If you wish, you can make a third distillation, separating the output on the fractions, as in the second case (the selection of the head fraction is 2-3%). This will improve the quality of the distillate, but laborious.

13. The time to insist the grain moonshine on the oak. Two options are possible. The first is to purchase an oak barrel, pour distillate and withstand in the basement at least 6 months. The second is to use oak pegs. Barrels are preferable, but in the farm, such a container is still a rarity, so further we consider the technology of insteading whiskey on oak spikes.

Wood is suitable having a barrel diameter of 30-35 cm (oak age 50 years old). The bark, sawdust and chips contain too many tanning substances making the taste of whiskey tough, so do not fit.

Oak hardware split into pieces with a thickness of 5-8 mm. The length of the peg should be placed in the selected cans or other glass containers. Pour the wood with boiling water, after 10 minutes to drain the decoction, soak for 30 minutes in cold water, then dried in the sun. Folded luggage to the banks for excerpts (10-15 pieces in each), pour distillate, diluted to 45-50 degrees. Then close the covers tightly and put in the basement for 6-12 months. Long exposure improves taste.

After 6 months insistence
After 6 months insistence

14. Profiltrate the finished home whiskey through several layers of gauze, pour into bottles for storage and tightly close the corks.

After a year exposure
After a year exposure

Drink is ready, you can start tasting.

Respectfully, Alcoophan.

Attention! Excessive alcohol consumption is harmful to your health.

The usual moonshine from such a beverage as a whiskey is distinguished by a little, namely used raw materials and long-term exposure. Whiskey is often maintained in oak barrels. By producing a drink, instead of sugar apply, as a rule, cereals. It is worth noting that you can cook whiskey at home, and there are a lot of recipes. Basic preparation recipes will be presented in the review.

Advice

Of course, the whiskey made in conditions of the house will differ from the real alcohol, because there is a long exposure, as well as oak barrels, but most importantly, another cooking technology is used, which is unreal to perform at home.

For the most similar taste of whiskey, it is necessary to use a moonshine from wheat in preparation. Unfortunately, not all regions have the opportunity to use such a moonshine, because it is not everywhere. It can be replaced with a sugar product. Before the process of insteading it, it needs to be thoroughly cleaned, so that the seawous oils did not spoil the final product.

The best purification method is double distillation. After such a cleaning, the color will be brown, light, but maybe with a yellow tint. To create a home whiskey, an oak extract is used, which can help stand a drink quickly and inexpensively.

The longer household alcohol will be carried out, the better the product will turn out at the end.

First preparation recipe

Many people know and may have come across fakes whiskey from famous brands. To prepare such a fake, you will need to use:

  1. Moonshine (45%) - 3 l.
  2. Oak bark - 3 tbsp.
  3. Charcoal - 50 gr.
  4. Kuraga - 8 pcs.

The oak boring can be found in the forest or buy in a pharmacy, but coals are made independently, burning oak or fruit rocks. By the way, the choice of wood for coal may depend on the taste, but in this case any species and value does not have it.

The method of cooking beverage will be as follows:

  1. Initially, if necessary, the moonshine is diluted so that its fortress is 45%. The main thing is to do it at the beginning, because when diluting whiskey, it will lose its qualities.
  2. Further, it is necessary to thoroughly chop coals to the state of dust, the bark should also be shallow.
  3. Now the coaragua and other ingredients are stacked in the cooked container, and then alcohol is poured, in the volume of 1.5 liters.
  4. When all products are thoroughly stirred, the residue of the moonshine is fed.
  5. In Butle, after filling, there should be no place to stay. Next, the capacitance is covered with a lid and leaves for 2 weeks, in the storage room. It is worth remembering the rule than longer, the better.
  6. After the specified period of time, the drink is filtered and it can be used.

As you can see the imitation of whiskey is not difficult, but you need to take into account some features.

Second Cooking Recipe

This method of preparation will look more difficult, but at the end will work out a very worthy drink. For cooking used oak tree, as well as moonshine with a fortress in the range from 50 to 65%. The technology of creating this:

  1. To begin with, the rails from the oak small pieces are made. The bogged bank used, as well as its width, should be similar to the billets, and the length is better to take about 75% of the height of the tank.
  2. Wood pieces need to wrap foil and fry in the oven, and the temperature is different, it all depends on the final aroma. If up to 120 degrees will be used, then the whiskey will smell oak bark. When lifting degrees to 150, a pronounced oak taste will appear. If the tree is fried at 205 degrees, the fragrance of vanilla appears, at 215 degrees - smoky notes, at 270 degrees - almond notes.
  3. The finished tree can still be burned on the outdoor fire, to a light charred state.
  4. In general, the workpiece is stacked in the bank, one 3-liter container should be from 2 to 4 blanks. After that, the moonshine and the container is closed.

Exposure is carried out for about 4 months, in a cool darkened place. It is recommended to withstand whiskey for such a recipe throughout the year.

Recipe on oak chip

Very long ago, Irish and Scots used whiskey and prepared it for special recipes for the treatment of patients. People liked such alcohol, and they began to invent their diseases to drink whiskey more often. A few years later, whiskey began to produce massively, and production was delivered to the stream. The manufacturing technology is inherent with moonshine, so whiskey is often done at home. For this recipe, a high-quality moonshine is needed, as described above (with double distillation and from wheat), as well as oak covered.

The blanks are made, pinchs, which are then washed and left for a day in the water, while for 24 hours, water will need to be constantly changed. Next is the soda, for this recipe you need to use 2 tbsp. 10 l liquid. In soda sod sod, chips are soaked for another 6 hours. After that, the water merges, and the wood is washed under ordinary water.

The next technological step will be the marriage of the tree. To do this, you need to put the chip in the steamer and leave everything for a couple of hours. When the oak chip will be resolved, it is necessary to dry it throughout the day, you can use direct solar rays or a microwave. The drying in the microwave is 2 hours, and if you use the oven, then it will take 6 hours. In addition, it can be used for drying the grill, then whiskey will have smoked notes.

After the preparation of the tree, it is necessary to put sins into the moonshine and withstand for 60 days. If there is no time to expect an insistence, then it is better to use other recipes.

Recipe with Kuragoy

Whiskey for such a recipe will prepare for 15 days, so we will not need to expect a long alcohol. For cooking you need:

  1. Moonshine (40-45%) - 5 liters.
  2. Kuraga with bone - 750 gr.
  3. Oak bark.
  4. Kerside corners - 50 gr.

The cooking method is simple:

  1. All ingredients need to be put in the prepared container and pour the moonshine.
  2. After a week of insteading, you need to take out the crouch and cut it into small cubes, it will allow to get a more pleasant taste.
  3. When another week passes, then you need to strain the drink using gauze and wool for this.

Due to the bone, which is in Kurage whiskey will be with a flavor of almonds. If you need to strengthen the taste, then the whiskey is withstanding about a month. In addition to Kuragi, you can still use other fruits and berries, for example, cranberries, raisins, pear and other products. But only the kuraga can give an unsurpassed delicate taste. If the tincture is carried out on apricots, then whiskey can get bitter and rather sharp.

In addition, Kuraga has a number of useful properties that are preserved in whiskey. Pectin, which is contained in the Kuragi, is able to remove radiation from the body, and also derives heavy metals.

Recipe for barley malt

Barley can be grown to himself, but if there is no possibility of this, then the purchase is also suitable. If the cultivation was conducted independently, it will be necessary to deliver it or go a little. The store barley will also need to fry, and then in 6 liters of mogon with double filtering and a fortress of 50%, you need to add 250 grams of prepared grain. Then the alcohol is left for a couple of days, and distillation is carried out with malt. After distillation, alcohol is diluted to the desired degrees, namely to 50 and the chip from oak is added. It is necessary to insist the drink for 2 months. Thus, the basis for home whiskey will be prepared. To bring it to perfection, you will need to add the following products:

  1. Moonshine (50%) - 6 liters.
  2. Apple drying - 8 poles.
  3. Smoked pear - 8 pcs.
  4. Cane sugar - 30 gr.
  5. Oak or chip bark.
  6. Liquid smoke (optional) - ½ tsp
  7. Kuraga - 16 pcs.

The described ingredients must be added to the basis prepared and thoroughly stir. The liquid vessel will need to leave in a dark place and withstand 2 weeks. From time to time, the container is recommended to shake. After 14 days, the contents are focused, but the bark or chip is left in alcohol. This is exactly what will be the final drink, which must be left before use for 2 months for final exposure. If there is time, then the exposure can be extended, due to which the quality of whiskey is just improved.

Recipe on oak sawdust with sherry

For the preparation of this type of home whiskey, there will be rakes from oak that you need to turn yourself into sawdust. Before starting to prepare whiskey, sawdust should be soaked in boiling water and wait until the water is completely cool. Further, the water is cleaned and a new boiling water is poured. A similar process is repeated three times, it allows you to kill tanning substances, but if the procedure is not carried out, then the alcohol will be a clear taste of a tree.

After preparing sawdust, they will be required to pour a moonshine whose fortress can vary from 50 to 80 degrees. Weak alcohol for a similar recipe will not fit. The bay of sawdust, you need to leave for 4 months to insist, and when the base is prepared, the alcohol is brought to the possibility of its pleasant consumption. For improvement, you need to add a liter of sherry to the liter of Mogon, as well as a liter of vodka. In the liquid put a small piece of rye bread, pour a kilogram of sugar and leave whiskey for 10 days in the refrigeration cabinet. After the specified time, it needs to be strain using cotton and gauze.

To impart contrast, you need to use caramel syrup. It is done easily. 50 grams of sugar are placed on the pan and is heated to its complete melting, as well as before the formation of brown. Finished caramel is shifted in whiskey. Such a recipe has useful qualities, because it may remove harmful cholesterol, and also improve digestive processes. This whiskey can be used to treat colds.

Recipe in oak barrel

This recipe requires a lot of time, effort, as well as the presence of a barrel. For cooking you need the following ingredients:

  1. Corn grain - 8 kg.
  2. Wheat flour - 1 kg.
  3. Zlak barley - 7 kg.
  4. Yeast - 100 gr.

Preparation of whiskey is carried out according to the following actions:

  1. It is necessary to chop corn to the powder, and then stir it with flour and move to 50 liters to the container.
  2. Further, water flows into the container and it will be necessary to cook on slow heat, for 5 hours.
  3. The finished liquid should turn the blanket and leave everything to cool up to 30 degrees.
  4. Next, yeast and malt are added. Having stirred, the ingredients are left to begin fermentation. As soon as the braga end the fermentation period, you can begin to prepare the basics for whiskey, you will need to make a double distillation.
  5. Before pouring the barrel himself, it will be necessary to skip it through a filter where there are charcoal. For such a filtering method, coals are crushed and lowered into alcohol for 2 weeks, every day the liquid will need to shabby, so that coal absorbed more harmful substances.
  6. After filtering, the moonshine is filtered and poured into a barrel of oak. In the barrel, alcohol should remain one year.

A year later, there is a pleasant taste and aroma, as well as a beautiful saturated color. This cooking technology is very similar to this whiskey in their characteristics. The rest of the presented recipes only imitate it, but they are far from perfection.

How to make whiskey at home process

  • Treat carefully to choosing yeast. Camping and elbow yeast are perfect.
  • Water. Before cooking, water must be defended during the day.
  • A good and high-quality moonshine apparatus will contribute to the approximation to the original taste.

Selod selection

In order to cook whiskey at home are used both caramel (Caramel Malt and melanoidine malt. You can also take both a clean light barley brewery malt, like "Pilsens" and combined floods.

Moreover, you can prepare malt yourself. Use pure grain, without garbage, sifted.

  1. Place the required amount into the container and fill with water.
  2. Leave everything for 6-7 hours, then drain the water and rinse the grain well again.
  3. Spread the entire mass on the pallets with a layer of no more than 3-4 cm.
  4. Stir the grains every 2-3 hours during the day.
  5. After that, cover with a damp cotton cloth and leave indoors with a temperature of 15-20 degrees. Moisturize the fabric daily.
  6. On the third day of the extension, increase the temperature to 23-25 ​​degrees.
  7. Turn the grain regularly so that the process of stagnation and sweating does not begin.
  8. The finished sprout should exceed the size of the grain itself one and a half times.

Components:

  • water - 32 l (purified through a filter or spring, not boiled),
  • barley malt - 8 kg (you can take different types of malt and mix; the total number does not change),
  • Pressed yeast - 300 g (if dry, then 50 g).

From the equipment - thermometer, moonshine apparatus, alcoholometer, bottles, pan.

We will make Scottish whiskey at home:

  1. Crush barley malt. Magnified grinding. There should be a large cereal, but not flour. We seem to break the grains of malt into small pieces.
  2. Heat water to a temperature of 70 degrees. Use bulk metal dishes.
  3. Constantly stirring hot water with a wooden stick, slowly fall asleep malt. It is necessary to make it so that there are no lumps.
  4. Heat wedge to a temperature of 65 degrees (no more, no less). Cover the dishes with a lid, reduce the fire and maintain a stable temperature for one and a half hours. Deviations of 2-3 degrees are allowed. For temperature control, use a thermometer!
  5. Remove the lid. Creames the collapsed wort to 25 degrees.
  6. Dilute yeast according to the recommendations on the packaging. Add to Suslo. All overlook the ferment dishes.
  7. Put the container in the room with a temperature of 18-25 degrees. Make hydraulic.
  8. Friction lasts 3-15 days. Such a breakdown in the time interval is associated with the quality of raw materials and the activity of yeast. Once a day, we remove the hydropout and mix the contents of the container with a wooden stick.
  9. Braga's readiness is determined by the color and taste of wort. It brings and becomes bitter. The waterproofing of 1-2 days does not allow bubbles.
  10. Through the colander, overflow the finished braga into a distillation device. You need to move the non-dissolved crusher.
  11. During the first distillation, do not divide on the fraction. When the distillate fortress fall below 38 degrees, we finish the selection of raw alcohol. Approximately 5-6 liters of moonshine 40 degrees.
  12. Now you need to dilute distillate with water 50:50 and re-distillation. The first fraction is "heads" - to merge. Approximately 100 ml. They contain harmful elements that spoil the taste and quality of home whiskey.
  13. We collect the main fraction - the "body". When the fortress falls below 45 degrees, stop. As a result, we get 3-4 liters of home vodka. To improve the quality of the distillate, you can make another distillation with separation on the fraction. And you can leave like this.
  14. Overflow the moonshine into the burned inside the oak barrel and transferred to the basement for half a year. It is preferable, but difficult to do. Therefore, go to the next item.
  15. We carry out oak pegs from the inner part of the barrel with a diameter of 30-35 centimeters (the age of the tree is 50 years old). Infused on the crust, sawdust or chips whiskey is very tough. Kens with a pitch of 5-8 millimeters thick. They should be placed in the insteading container.
  16. Cubs cross in glass dishes (bottles, bottles). In a glass bottle of 0.7 - about 10-15 pieces with a bottle height and a thickness of 5-8 millimeters.
  17. Fill in distillate, diluted up to 45-50 degrees.
  18. We look and transferred to the basement.

Insist 6-12 months. The longer hold down, the better the taste of whiskey. Ready home drink strain and pour into storage bottles.

With dried fruits and oak chips

The recipe of this homemade whiskey includes liquid smoke. It is quite a bit, but who is against chemistry, can not add smoke, because it does not affect the recipe.

Components:

  • Moonshine 45 ° - 3 l;
  • Kuraga - 8 pcs.;
  • Dried apple or smoked pear - 8 dollales of that either;
  • cane sugar - 30 g;
  • Oak chips, roasted at the maximum temperature - 8 g;
  • oak bark, pre-sparkled in boiling water and dried - 4 g;
  • Liquid smoke - ½ tsp optional.

All solid components are placed in the capacity of the required volume, poured with alcohol and thoroughly stirred until sugar dissolved. Tightly clocked and shipped to appease for 14 days into a warm dark place. Sometimes the containers with the contents need to shabby. Then the finished product is cleaned. All components are thrown out, besides the oak chips, which is returned to the liquid and continue to insist about 2 months.

Components and components

Malt is needed for whiskey. The best is considered to be barley varying degrees of roasting, depending on the task: you want traditional or whiskey with a smoke

Using only barley malt (not so important, purchased or independently prepared), you will get a single-beam whiskey. Such appreciate product connoisseurs

But there is a blend of several types of malt. Wheat, corn or rye is added to barley (see: rye whiskey).

To create wort is necessary water. It is desirable - the key, second-hand. But it is suitable and purified by a household filter without reverse osmosis.

And do not do without yeast.

Barley malt

First of all, you need to stock malt. If you do not want to make extra effort - buy in a specialized store.

Experiment with various raw materials. Leave for the future.

But it is easy to cook it yourself. To do this, you will need high-quality grain, assembled no earlier than 4 months ago, but not older than the year, with an affordable germination.

First, check the germination by reveaving the 100 grains and wet them. If no less than 90 pieces proceed, it is a grain suitable for building malt.

Making sure that the grain meets the requirements for germination, proceed to the creation of malt. The process is simple, but requiring attention and scrupulility:

  • Rinse the grain several times;
  • Soak overnight, remove the pop-up garbage;
  • disinfect with soda or manganese and rinse again;
  • germinate in light;
  • Move on the meat grinder. Get green malt.

As an option - to dry, remove the seedlings with a building mixer, fry to the desired condition.

Oak bark

Since the oak barrel is not all, and not everyone she is on his pocket, a good outlet - oak bark. Prepare it for use, because there are too many tannins that can spoil the taste.

Initially, the bark grinds (pharmacy already crushed) and fill with cold water for several hours. Then - boil and dry. After that, use. Corre does not please!

On the liter of the malt moonshine take from 5 to 20 g of the cortex.

Oak chips workpiece technology

In the industrial process of producing a good whiskey, insteading occurs in oak barrels. Madely bring the preparation of whiskey at home to the production process will give an opportunity to insist on oak chip. The process of its workpiece is quite painstaking, but the result will exceed all expectations and will change the taste of the drink at your discretion, approaching whiskey to the Scottish or Irish manufacturer. This distinguishes the oak chip from the pharmacy version of the oak bark. Scrap manufacturing technology consists in soaking and listen to wood.

  • A small oak floor is needed to grind in a chip manual or mechanically. Soak chop on a day, periodically changing water. Add soda at the rate of one tablespoon on 5 liters of water and pour another 6 hours. Merge soda solution and rinse chip in ordinary water.
  • The next step is to steer the chips. You can put it on the sieve and hold two hours over the ferry, if there is no such possibility, you can simply peak it in a saucepan for 40 minutes. The infusion in which the chips were boiled to merge and rinse it again.
  • Now the chip must be dried, leaving for a day in a warm place. After drying, the seam will acquire a more rich smell. To enhance the flavor, it must be born in the oven. Sing the chip on the baking sheet and send it to the heated oven for 2 hours.
  • In order for the drink to acquire the famous flavor of the haze, the chips need to fry, you can make it on the grill. The fragrance will depend on the degree of roasting. In case of easy roasting, vanilla and fruit tones will be more pronounced, stronger roaster will give a cocktail smoked aroma drink. Measure is important here: a strongly pierced chip will give a drink too smoked taste. And the setting deadlines must be observed, do not overeat, otherwise instead of a noble taste you can get a plinthing.

History of creation

The dispute about which country is home to this drink, lasts between Scotland and Ireland so far. The first manufacturers of this drink were monks that used him as a medicine and distilled on primitive devices.

In the consequence, the technology of cooking this drink went beyond the monastery. The peasants who lived due to the cultivation of the Earth in the non-fermented high mountainous regions of Scotland and Ireland, quickly understood the benefits of the sale of whiskey and to the XVI - XVII centuries, addiction to this drink had all the population from titled noble people to ordinary peasants.

The first temple peasants were obtained from barley, as grapes and fruits in these areas are not growing, the people took the raw material, which was at hand. In America, for example, producing American whiskey (Bourbon) used corn, in which there was no lack. Today, in centuries, scientific studies have proven that for better fermentation, it is more effective than a barley malt.

Over the centuries, the government has tried to make the production of whiskey prerogative for nobility, including its production by taxes and introducing licensing. This led to the development of numerous underground industries and caused a nationwide hatred for nobility. With the growth of the popularity of the drink grew and underground production, which was reflected in the quality of whiskey.

Only by 1823, small plants were legalized and taxed by moderate taxes, and the production technology and the design of the distillation apparatus was brought to perfection, which made it possible to increase the quality of whiskey and put its production to the industrial basis.

From barley with spices

Home whiskey is prepared based on a fried barley and painted with black tea

The croup is roasted to a slightly brown color - it is important not to remember it, and then the taste of the cooked drink will be with notes Gary

Components:

  • Double distillation sugar distillate - 3 l;
  • Groats pearl roasted - 400 g;
  • Black tea - 1 tbsp.;
  • Black peas pepper - 10 pcs.;
  • Buds Carnations - 2 pcs.

In the glass container of the appropriate volume, the chilled barley is placed, spices and tea are added, poured by moonshine. Withstand for 14 days in a light-protected place, sometimes shaking. Then the liquid is filtered, if necessary, a little sugar is added and poured through the container.

Second distillation

The second time the alcohol is distilled in copper alambic or in the brogin column.

How to spend the second distillation?

  1. The alcohol is poured into the cube and set low power. So the heads or 10% of the absolute alcohol or 300 ml of liquid are selected. Heads have a specific smell and usually they pour.
  2. Next, the "body" of the drink is selected. This is 2 liters of alcohol. His fortress is 85-90 degrees.
  3. The latter is allocated "tail". It also has a specific smell. Its small amount is added to the main composition of the drink. Otherwise, whiskey will be dry and tasteless. The winemaker should be focused on its taste: more "tail" is added to the drink, and for less tap and soft taste - less.

How best to do? Add some liquid from the "tail" and try. Be sure to write down all stages of the process of manufacturing the temple. This will help avoid mistakes in the future and get your "perfect" drink.

Useful tricks

Lovers of homemade whiskey, who jerked in their art of the masters, managed to arm a lot of useful tips on the basis of their own experience. Knowing these recommendations, you can create a unique in taste and aroma of alcohol, beating its color and even come up with your own home-made recipe. Get acquainted with these "homemade" secrets.

Saturation of color

Natural whiskey has a bright golden (dark or light) tint. It seeks that color with oak bark (chips), liquid smoke, saffron. But amber color is able to turn out to use the following products:

  1. Black bread. It applies its crust. It must be dried, chop and pour with vodka or moonshine (100 ml). After insisting for 2-3 days, the cleaned breadth is added to the other ingredients. Black bread also helps to achieve a noble dark brown shade of the finished product and give him a pleasant bread taste.
  2. Elecampane. To give a home alcohol, a gourmet dark shade can also leaves of this plant. They need to be insistant in the fresh form, pre-grinding and adding a glass of vodka an exposure time of 3-4 days.
  3. Food colorings. They will help the temples received at home with a golden color to add more noble and rich color. The use of food dyes in this situation is the simplest way to bring the color of the home whiskey to the desired shade.
  4. Saffron. Helps to attach unusual scottish alcohol, slightly tidy taste. Insist the spice in vodka for 2-2.5 weeks (at the rate of 200 ml of alcohol 25-30 g of saffron). And throughout the entire period of insteading, the mass should be shaken daily.

With the help of some products you can strengthen the color of whiskey

Using liquid smoke

If it is decided to use this substance when cooking whiskey, you should know that with it you can change the taste of the finished drink. For instance:

  1. A slightly peat fragrance (like a natural Scottish alcohol) is obtained by adding 5-6 drops to the main ingredients.
  2. Light smoke shade (such is observed at the whiskey of Irish production). To achieve this fragrance, it is enough to include in the composition of 2-3 droplets of liquid smoke.

If there is no liquid smoke, and it is also missing for it, you can replace it. With burning wooden toothpicks. They should be taught and stew in the preparing alcohol. How long will this process be held - the case is individual and depends on personal taste preferences.

Application of sugar syrup

In this case, it should also be considered, which of the two options whiskey want to see. For instance:

  1. For Scottish, it is enough to add to the remaining ingredients 1-1.5 st. l. syrup.
  2. To get an analogue of an Irish whiskey, it will be enough to add 2-2.5 st. l. syrup.

With the help of sugar syrup you can achieve a different taste of whiskey

By the way, if it is necessary to turn on the recipe for a sherry, and it will not be nearby, it can be replaced. Used for such purposes the usual burning sugar, focusing on individual preference.

Using oak bark

As already mentioned, with its absence, you can preside the chip from the oak board. But the use of and sawdust oak is not yet rebiring. True, before applying them to prepare a home whiskey, sawdust must be skipped through steep boiling water. This event will allow to remove the surplus of tannings from the raw materials (they can spoil the taste of alcohol).

Saws are placed in deep tank and poured boiling water. They must be left in this form to the complete cooling of water. Then the fluid merges and add a new portion of boiling water. Such procedures must be conducted 3-4 to achieve good quality of oak raw materials used.

Recipes in the Sodor

Depending on the composition, one-barbecue whiskey distinguishes, which includes only barley and bathing malt and the components of other cereals. Also apply mixing single-grooved whiskey from various blinked.

How to make whiskey from mogon at home

Real Scottish Drink

It can only be produced in Scotland. The main raw material for its manufacture is barley. At first, malt is assembled from it, then it succumbes with peat smoke, which gives him a specific taste of peat. This is a feature of the Scottish whiskey.

Another name of the Scotch Whiskey - Scotch. This drink has 5 classic categories:

  1. Single-beam whiskey, 1st distillation.
  2. Grain whiskey. With its manufacture, the barley and other cereals are used.
  3. Baked whiskey is composed of a mixture of grain whiskey with various blinked.
  4. Batheled whiskey, created from several drinks from different distillers.
  5. Batheled whiskey, which is manufactured by mixing the 1st and 2nd distillation.

According to American traditions

Bourbon is the name of the American whiskey. It is necessary to make such a drink from corn by adding a small number of other cereals. In the classic recipe, water from Kentucky should include low iron content and high limestone percentage.

To obtain a sweet-caramel taste, you need to withstand in oak barrels that are burned from the inside, several months. The drink can be carried out throughout the United States without restrictions, but, traditionally, the South states remain active producers of Bourbon, in particular - Kentucky.

Bourbon, in contrast to Scotch, does not run by corn. The raw material for distillation is crushed and boil, then it is precipitated with a barley malt, the yeast is coated, they add twice after fermentation.

How to make whiskey from mogon at home

Single-beam Irish

The main components of the Irish whiskey is barley with the addition of other cereals - wheat, oats, rye. But the main component of the unique taste of the beverage is pure glacier water.

The grain is soaked for two days and is folded to germinate with a thin layer. It is then placed in the furnace of a special design so that it does not absorb foreign smells and aromas.

It is then grinding and poured with water at a temperature of 70 degrees in special chashans, where sugar and starch dissolve in water. Then the grain sediment is separated, it is cooled to 30 degrees, yeast are added and three days are kept.

After that, triple distillation is performed. Copper distillation cubes are used for this. The resulting drink is placed in oak barrels. In these barrels, whiskey is withstanding for three years. During this time, a bouquet and golden color is formed.

With distillation

Fully fucked wort is placed at 20 o'clock in a cool place. During this time, the silence of yeast falls. After that, the braga is poured into the distiller, filling it not completely, but by two thirds. The distillation cube is made of copper. She enlists the future drink, tying all impurities.

During the distillation process, it is necessary to constantly monitor the temperature and alcohol product. Distillation is produced in two stages. With the first distillation, the alcohol is selected by a solid distillation by up to 5 degrees in the jet.

The resulting raw alcohol must be diluted with purified water up to 30 degrees, pour into a distillation cube and proceed to distillation. The first fraction is about 8% of the calculated alcohol, it evaporates at a temperature of 74 degrees. Contains methyl alcohol, acetone and aldehydes that are dangerous to health.

It is strictly forbidden to drink the first fraction, you can apply as fuel for burners, disinfect or washer for car glass. Nevertheless, in the first fraction there is a large percentage of methyl alcohol, and at three receptions of distillation you can get a satisfactory alcohol.

Next, the selection of the second fraction should be selected, it boils at 87 degrees. Initially, the fortress in the jet is 90 degrees, it is cut off at 50 degrees or when an unpleasant smell appears. The third fraction contains fusion oils that are harmful to the body. They smell dry dust.

How to make whiskey from mogon at home

Secrets of homemade whiskey

So, moonshine will become a good basic to start cooking. The differences between such types of alcohol consists of raw materials. During the cooking process, sugar is added, and cereals are used to create real Irish alcohol. With faithful preparation at home, the difference between the real moonshine and the created houses can almost be easily easily.

This whiskey requires a wheat base. But the sugarmogon is quite suitable for home cooking.

The most important thing is to not forget to clear the moonshine, for the taste of the fussy oils is capable of very much to spoil the taste and aroma of alcohol. For faithful purification, double distillation should be applied or resort to the help of a mortar of manganese and soda. Beautiful golden-brownish shade of whiskey has due to the fact that it is kept in high-quality oak barrels

This connoisseur of this alcohol will have to wait several years. For a simpler option, you can use oak extract.

Budget imitation

If the time and means for cooking is especially no, then you can try to make a drink in the simplest performance. Ingredients to the recipe whiskey from the moonshine are:

  • 45 percent distillate - 3 liters;
  • 3 spoons of dry oak bark;
  • 50 g of charcoal;
  • Prunes - a few pieces.

The bark of oak is sold in pharmacies or in the natural markets, and coal is preparing with their own hands. For this purpose, branches of any fruit tree, birch or oak, burn them, and then use ash as ingredient.

Cooking process:

Prepare moonshine

It is important that this is done at the very beginning, because when diluting the finished drink can lose your qualities. Pour the oak bay tree with boiling water, insist 10 minutes, water to merge. Then pour repeatedly, but already cold water, keep so 15 minutes and merge again. Stick ash in powder. Treat a bottle with a capacity of 3 liters, inside to lay prunes, coal powder, bark and pour 1.5 liters of moonshine. The contents are well mixed, the vessel fill out the remaining part of the distillate. Bottle close and move to insist in a dark place for a period of 2 weeks.

Recipe Production of whiskey from alcohol at home

You can make homemade whiskey from alcohol and with help a little different technology: remember that it is not about insisting of diluted alcohol or vodka on oak chip! We were safely abandoned this option and forgotten.

Before working for work, check that you have at hand:

  • Capacity, the volume is 3 liters. By the way, the usual glass bottle is suitable for you;
  • key ingredient - alcohol;
  • Acquired in any pharmacy Oak Bark, which will need three large spoons;
  • 50 g of charcoal;
  • From 8 to 10 the fruits of the prunes or kuragi.

When you all needed, gain patience and proceed to the manufacture of whiskey at home from alcohol.

To do this, carefully follow the following instructions:

You need to calculate the amount of water so as to get the 45-degree alcohol. Water must be brought to a boil.

After you prepared boiling water, gently add a mixture of oak bark, prunes or dried coars and charcoal to a predetermined container. All this should immediately pour hot water.

The next step is to influence the fourth part of the alcohol. During this process, it is necessary to carefully stir the tincture. Then pour the remaining alcohol so that the bank is filled to the edges.

When you did all this, close the capacitance with a lid and leave it for half a year or a year. The longer exposure - the better the taste.

After the expiration of this period of time, before applying alcohol to the table, do not forget to filter the drink.

So that your home whiskey looks even more solid, burst it on a beautiful vessels.

More experienced masters know how to make whiskey from alcohol even more similar to their Scottish fellow. For this, they resort to more painstaking technology and a pair of tricks. Are interested in? Then write down.

This recipe for connoisseurs is called "with a smoke". For its implementation, it is necessary to purchase good vodka in advance or alcohol. In addition, you should have a sprinkle of oak at hand.

What do you need to do:

To begin with, it is necessary to pour chips to pour vodka or alcohol and leave the mixture to be introduced during a clock pair.

Only after that you should take advantage of ordinary gauze to filter the tincture.

Such an ingredient, as "liquid smoke", may not need it, if you apply the following technology: Taking advantage of everything with the same alcohol, you will pay in it Lugged sugar.

In the next step, you add sugar syrup, moonshine and sherry to the mixture.

But on this procedure for cooking a drink still does not end

The remnants of alcohol should be attached, and then begin a very important process of giving the alcohol of all characteristic features - colors and taste

What can you come in handy for this:

With the help of saffron, your home whiskey will acquire a natural hue. Therefore, take 25 g of this spice and fill 200 ml of vodka. Before using this mixture, do not forget to insist it within 2 weeks. Thanks to such tricks, you can paint the drink into a rich golden color.

If you decide to make whiskey from alcohol, you can resort to such a method of coloring beverage, like a powder from ordinary black bread. The bread product neatly crumble and dried, and then poured with vodka. By the way, one glass of liquid will be quite enough. This dye shall breed should be in a warm dark place for 3 days. Taking advantage of this substance, you give home whiskey a noble dark shade.

If you have a nine leaves at your hand, there will be enough 20 g, you can calmly chop them and pour 200 ml of vodka. In a warm place, the dye for a couple of days is imagining, and then it can be used to stain an analogue of Scottish alcohol into a sophisticated dark brown tint.

Tips

In order to enjoy homemade alcoholic beverages, aromatic additives and wood can be used. A very good result is given by all the norms of the barrel, but is suitable for whiskey from the moonshine oak chips and oak chocks.

How to make whiskey from mogon at home

How to make oak chips

Of course, they can be bought in the store or purchase through the Internet, but it is best to do them yourself. To do this, you need to choose an oak, grown in a dry place over the age of 50 years. Next, it is necessary to drink a scrabble about 10 centimeters long and of them to distort the chip along the fiber with a thickness of about 1.5 centimeters.

The resulting chip pour with water and withstand over one day by changing water three times. Next, pour water and boil 40 minutes, after that the material obtained is decomposed on the grille, providing air access on all sides, and two days dry. After that, you can proceed to the roast.

How to make whiskey from mogon at home

Nuances of temperature regimes

You can grill the oven or in the microwave. But the best result is obtained on the open flame of a fire or burner. The smell and taste of the drink depends on the degree of roasting. Easy firing gives a beverage with a shade of colors, vanilla and fruit.

The average firing makes the aroma of spices, caramels and almonds. Strong firing satures moonshine with chocolate shades and smoky taste (like a Scotch whiskey).

Other tricks

Natural whiskey has a bright golden (dark or light) shade. You can achieve this color using oak bark or chips, saffron, liquid smoke. But the amber color is obtained with other products.

Black bread crust gives a beverage noble dark brown tint. Ninexil helps to achieve a homely alcohol of a gyrome dark shade. Food dyes can with the easiest way to bring the color of the drink to the desired shade.

How to make whiskey from mogon at home

The best recipes with accurate proportions

Recipes of home whiskey, in principle, everyone has the same. Although, of course, every moonshrick has its own secrets and secret components.

To get more similar to the original option, you need to correctly adjust the color. Classic Scottish Whiskey is painted in amber or yellow, which gives a drink oak barrel. Therefore, many to achieve the necessary color will look for an oak barrel. But you can do everything much easier: apply oak extract.

You can also familiarize yourself with the most popular types of whiskey and prepare on the basis of one of them.

Option 1: imitation of aroma and taste

This option will not greatly affect the family budget and will not require many times. To prepare home whiskey, you must first prepare the components:

  • distillate 45% - 3 l;
  • Dry bark oak - 3 tbsp.;
  • charcoal - 50 g;
  • Brune fruits - about 8 pcs.

Oak Corra can be bought at the pharmacy or grandmothers on the market. Charcoal just prepare yourself: you need to burn the branches of any fruit trees or birch (you can take the wood of the same oak), and then collect ash.

Production:

First you need to make a moonshine to make the necessary fortress - 45 °

It is important to do this at the very beginning, because the finished whiskey when diluted significantly loses the taste.

The oak bark is poured with boiling water for 10 minutes, liquid drain. Again the raw materials with cold water and withstand 15 minutes, after which the water is drained.

Woodwood needs to be thoroughly pulled into a fine powder.

The 3-liter bottle is pre-treated; Then placed oak bark, prune, coal powder

1.5 liters of moonshine are poured, thoroughly mixed and fill the ceiling by the remaining distillate. It is important to fill in the jar completely, not leaving free space in it. The container is well blocked and sent to the cool-protected place for 2 weeks at least. After this time, you can try a drink. If taste quality comply with the requirements, then you can filter fluid through a vanity-gauze tampon. If not, then give it to stand for a while.

Fake the taste of barrels

The cooking process here is more laborious, but the result is more similar to the original product. For such a home whiskey, you must prepare:

  1. Distillate with a fortress of at least 50%, but up to 65%. Vodka is a bad option, since weak.
  2. Oak sawders. For sawdust you need to purchase in any construction store rail or oak board.

Wood needs to be chopped by pieces of this size so that they easily pass through the neck of the 3-liter containers. Length 1 piece should be 75% from the height of the container. Cropped pieces wrapped in foil and leave in a heated oven for 3 hours.

The temperature of the roasting sawdust depends on the result that I want to get:

  1. Unobtrusive oak aroma - 120 ° C.
  2. Pronounced taste - 150 ° C.
  3. Shade vanilla - 205 ° C.
  4. Smoky notes - 215 ° C.
  5. Almond taste - 270 ° C.

Then these billets from all sides evenly burn gas burner. Their side should turn out slightly charred. It is necessary to put 2-4 rails in the container, pour the moonshine to the edges and tightly clog. Determine in a dark and cool place for 3-4 months. If you are withstanding 1 year and longer, then get a drink with brighter flavors.

Recipes cooking whiskey from homemogon

Imitation of taste and fragrance of whiskey

Components:

  • Moonshine (45%) - 3 liters;
  • Oak bark - 3 big spoons;
  • Charcoal - 50 grams;
  • Kuraga (prunes) - 8 berries.

Moonshine is required to withstand 45 degrees

It is important to do immediately, because the finished dilute whiskey will immediately lose its unique taste. Next, charcoal is carefully crushed into dust. A bark of oak is added to the bank (it should be pouring boiling water in advance for 10 minutes, and then this decoction to drain and pour the bark with cold water for 15 minutes, and then strain well), coal and dried / prunes. There is also poured one and a half liters of mogon and stirred

The remaining moonshine is fastened after. It is important that there is no free space in the bank - it must be full of the same neck. The bank is tightly closed with a lid and put in a dark place where it is withstanding about two weeks. Next, you should taste the drink - when his taste is likely to do, it will need to be filtered through a gauze with a cotton to get rid of the rest of the bark and coal.

Imitation of excerpts in oak barrels

This recipe is a bit more difficult, but the resulting whiskey is much more like this. For its preparation, oak sawdust and a rather strong moonshine (50-65%) will be required. It is impossible to take vodka, for its fortress will not be enough. Boards or rails can be purchased in a construction store.

  • Boards cut by pieces. By their width, they must pass through the neck of that container, where whiskey will prepare. The best length for one bar is 75% of the height of the entire container.
  • Pre-harvested pieces need to be wrapped in foil and fry in the oven for three hours. Temperature should be set, pushing off from the desired effect:
  1. weak oak aroma - 120 ° C;
  2. rather rich taste - 150 ° C;
  3. Vanilla flavor - 205 ° C;
  4. A taste of smoke - 215 ° C;
  5. Almond flavor - 270 ° C.
  • Finished oak rails burn gas burner so that they are a little harded throughout its perimeter.
  • 2-4 Such rails are put in a jar that is poured by moonshine and closed tightly with a lid.
  • Whiskey should be withstanding at least 4 months. A longer exposure will significantly improve the taste of the drink.

Insist on oak sawdust

The method of cooking is almost the same, only instead of bars use a bark and oak sawdust. To reduce the tanish effect, sawdust is digested in boiling water.

All of the above recipes belong to the imitation of whiskey at home. Alcohol, which was kept in real oak barrels for at least three years, will be unambiguously tastier. But if you observe all the rules, to distinguish your home whiskey from the original can only be a big connoisseur.

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