For the first time, whiskey began to be produced in the 10th century in Ireland and Scotland. Now, Canada and the USA have added to these leading countries for the production of this 40-degree alcoholic beverage. However, whiskey today can be prepared at home.
Pick your recipe
You will need
-
- 8 kg of corn
- 1 kg semolina (rye or wheat)
- 100 g yeast
- 3 buckets of water
- dry barley malt
Instruction manual
1
Grind corn and cereals (it is better to take rye or wheat). Pour corn and cereal into a 50-liter pan or enamel bucket. Pour 3 buckets of boiling water over it. Boil until the mass becomes porridge. To do this, turn on a small fire on the stove and do not turn it off for 4 hours.
2
Cool the resulting slurry to 60 ° C. Add dry barley malt. The starch contained in the grain will turn into malt sugar. The mixed mixture must be kept at a temperature of 60 ° C for 1, 5 - 2 hours. To do this, the container can be covered with an old coat, coat or blanket. Or place the dish in a water bath.
3
When the mixture has cooled to room temperature, add yeast to it. Leave in a warm room for 5-6 days, so that the mixture ferments. As a result, she will have a bitter taste.
4
Now you need to connect the distillation apparatus. Drive the fermented mixture through it. Clean the resulting alcohol with a charcoal filter.
5
Pour alcohol into cans. At their bottom you need to put oak, but not coniferous pieces of wood. Close the bottle. Do not open them for a year.
6
The resulting alcohol is a strength of 65-70%. It must be broken down with distilled water to an alcohol level of 40%.
note
Whiskey is Scotch and Canadian whiskey, whiskey is Irish and American whiskey. The difference in name is in one letter.
Useful advice
The resulting 40% alcohol is aged for 4 years in charred inside oak barrels. During this time, whiskey softens in taste and color, accumulates esters, aldehydes.