Classical whisky from a grain mash usually is matured not less than three years in oak casks and stored in special conditions. Some handymen learned to do this popular alcoholic drink in house conditions on faster compoundings. Cook whisky Russians were accustomed on the basis of moonshine, previously fermenting a mash from mix of various cereals and a barley malt.
It is required to you
- - corn grains (8 kg);
- - wheat flour (0.5 kg);
- - rye flour (0.5 kg);
- - boiled water (30 l);
- - ready barley malt (7 kg);
- - distillery yeast or yeast for whisky (100 g);
- - bark of an oak or oak sawdust (several handfuls);
- - activated carbon for the filter.
Instruction
1. Prepare all necessary ingredients for home brew. Peel corn: hook the first row of grains on an ear a knife edge, after that you will be able quicker to clean other ranks. Place corn in the suitable capacity (the big enameled pan or a tank), mix it with wheat and rye flour and fill in with boiled water. Bring the received mix to the boil and you cook on small fire within five hours, constantly stirring slowly.
2. Switch off a plate and wrap up ware with terry towels or a flannelette blanket. Let's a mash cool down up to the temperature of 40 wasps. Now it is possible to put a barley malt and a distillery yeast in a grain mixture. Ready fermented malt is sold in some supermarkets, online stores now, and sometimes and outlets at breweries. Instead of spirit you can use the special turbo yeast for production of whisky containing enzymes and salts for food of fungi.
3. Mix a mash as much as possible carefully and leave it to wander in a flask or a wine-making glass large bottle. Choose the warm place far from direct sunshine where sharp fluctuations of temperature are excluded. For an exit of carbon dioxide pull on top of fermentative capacity a glove with the pierced finger or establish a water lock. Daily mix a mash. A week later taste home brew – it has to taste bitter slightly.
4. Overtake grain home brew on the moonshine still then carry out redistillation. Filter ready moonshine through a layer of the clean ironed gauze, cotton wool and pounded activated carbon (it can be bought in any pharmacy).
5. Pick up a clean container for the peeled alcoholic drink. It is good if in your economy there is an oak cask. To give to whisky characteristic color and aroma, it is recommended to use at least oak sawdust or bark of an oak. Wash out raw materials, dry and cover it bottoms of glass bottles (in the absence of a barrel). Pour alcohol on tanks and hermetically a zakuporta.
6. Mature whisky in the dark cool place (ideally – in the dry basement) not less than a year. Before the use filter drink through a small sieve or a gauze. Serve whisky with ice or previously cool.