How to fill moonshine to get whiskey. Moonshine whiskey at home recipe

14.11.2021

Despite the low cost and not very popular as a side dish, pearl barley is an excellent base for mash... Having qualitatively split the starch contained in this barley grits, you can get an excellent taste and a decent yield of moonshine per kilogram of raw materials.

We consider it inappropriate to use wild barley yeast for the preparation of such grain mash, so we will use classic alcohol and wine strains. The recipe turns out to be very cheap, so overpaying a little for quality yeast should not be considered a serious waste.

Pearl barley is a type of well-polished barley.

For cooking 20 liters of mash you will need:

The malt must be ground and unfermented.

Pearl barley - 2.5 kg.
Malt - 0.5 kg
Water - 15 liters.
Sugar - 0.5 kg.
Alcoholic yeast (10 grams) or wine (5 grams).

For malt, it is best to use a ready-made mixture that is sold in specialty stores.

We will add sugar, so malt must be of exceptional quality to get the most of the starch from the pearl barley grains.

Mash preparation and distillation into moonshine

Since yeast has to process not sugar, but starch, it must first be split into simple compounds. This procedure is called saccharification of starchy raw materials. We will cover this in detail in step by step instructions below.

Observe the procedure and temperature, otherwise the yeast and alembic will do everything for you.

The thermometer will be an indispensable device to comply with all technology.

Bring about 17 liters of water to a boil (take with a margin, as some will boil away).
Pour pearl barley into the liquid and cook for about 1 hour and 15 minutes.
Cool the porridge to 63 degrees.
Add the malt and then quickly cool the malt in an ice bath to 30 degrees.
We add yeast and sugar, then install a water seal and take the fermentation tank to a dark place for 7-10 days.
We maintain the temperature in the range of 23-27 degrees. We try to exclude drafts and sudden changes during the day and at night.
When fermentation stops and carbon dioxide bubbles stop escaping, the wash must be filtered through cheesecloth and sent to the first distillation.
We drive moonshine without separating fractions, collecting the maximum volume of distillate. It is recommended to stop distilling at the moment when the strength of the moonshine in the stream drops below 30 degrees.
We dilute the resulting moonshine with clean water to 20 degrees and re-send it for distillation.
This time we divide the distillate into the head, body and tails fractions.
We remove the first 100 ml from the main product, this is the harmful fraction of the head.
We collect the rest of the product until the strength in the stream drops below 40 degrees.
Everything else can be collected in a separate container and added to the next wash during distillation. These will be low alcohol tails.
Do not confuse containers with fractions and put your "body" on the table.
Take a tasting and taste your work 🙂.

Barley is, in fact, a kind of raw material for. For its preparation, you can use wheat, flour and other cereals. If for some reason you did not like the pearl barley base, then you can take another grain and put the mash on it. The proportions are observed in approximately the same way.

As a video, we have prepared for you a video from the Domashnee tastier channel, where the author talks about his method of making pearl barley mash on the advice of his subscriber. See the result and cooking process below.

With the appearance of the best brands of whiskey on the Russian market, craftsmen quickly learned to imitate this noble alcohol based on homemade moonshine. A properly made whiskey from moonshine is almost as pure and tasteful as the original. Here are some of the most common moonshine whiskey recipes.

The first production of this alcohol was organized in Scotland and Ireland 400-500 years ago. Strictly speaking, whiskey is a double distilled moonshine from cereals, infused in oak barrels. It is difficult to make a classic whiskey at home for several reasons:

For fermentation, special varieties of cereals are needed.
The raw material must go through malting, that is, the grain will have to germinate.
After distillation, the whiskey should be aged for at least two years in oak barrels.

At home, you can make an imitation of whiskey by making it from moonshine and bringing it as close as possible in taste and purity to the original drink. Aging in oak barrels can be replaced by using oak extract - this imitation will give the drink the desired color, smell and taste. The main condition for the preparation of high-quality alcohol is deep cleaning from fusel oils.

Homemade whiskey on oak bark

The recipe is simple and quite effective: it can be used to imitate a good whiskey in a short time and at no special cost.

You will need:

strength up to 45-50% - 5 liters.
Charcoal for filtration - 80 grams.
Prunes or dried apricots - 10-12 pcs.

A high strength of moonshine is a must: a classic whiskey should be just like that.

You can buy oak bark at any drugstore, and charcoal can be easily prepared by yourself if you completely burn birch, oak or any fruit tree firewood. It is strongly recommended to use only softwood coal.

Preparation:

Prepare a clean 5 liter glass bottle.
Dust the charcoal.
Pour boiling water over oak bark for 10 minutes, drain.
Cover the bark for 15 minutes with room temperature water. Filter.
Place charcoal and dried fruit in the bottle.
Pour 2.5 liters of moonshine and mix thoroughly.
Top up the remaining moonshine.
Leave a tightly closed container in a dark, cool room for at least one and a half to two weeks.
Filter through several layers of cheesecloth. Pour into bottles.

How to make from sugar moonshine?

Tincture of the simplest, when properly infused, can mimic whiskey quite well. in this case it would be better, but a good result can be obtained from sugar.

Ingredients:

Strong sugar moonshine approx. 45% vol. - 5 liters.
Oak bark - 5 tablespoons.
Birch charcoal - 80 grams.
Prunes or dried apricots - 10-12 pieces.

Preparation:

Grind the coal.
Pour boiling water over the oak bark, drain the water after 10 minutes and rinse the bark thoroughly with cold water.
Pour all the components into the bottle, pour the moonshine to the very top, leaving no air in the neck.
Close the lid tightly and leave in a dark place for one to two weeks.
After the formation of the desired taste, filter the drink through a cotton-gauze filter and pour into bottles.

Cooking with dried fruits on oak chips

Chip preparation:

Soak the coarse-sized chopped oak chips for 24 hours, then drain, add a large spoonful of baking soda and hold for another six hours.
Rinse the wood chips in cold water, boil for about 40 minutes and dry them warm.

Different temperatures for calcining chips in the oven will allow you to give the following shades of taste and smell when brewing moonshine:

light oak aroma - 120 ° С;
rich woody taste - 150 ° С;
vanilla shade - 205 ° С;
smoky notes - 215 ° С;
almond flavor - 270 ° С.

Wrap the chips tightly in foil and fry in the desired mode for one hour. Unroll the wood chips before finishing to give a light brown tint. The chips are ready to infuse.

Ingredients:

Five liters of strong moonshine (45% vol.).
15 prunes or dried apricots, preferably smoked.
14-15 slices of dried or smoked apples (pears).
45-50 g cane sugar.
Oak chips (cooked) - 14-15 grams.

Preparation:

Place the ingredients in a glass container and fill with moonshine.
Shake well to dissolve the sugar.
Insist for two weeks, shake occasionally.
Filter. Remove the oak chips from the container and fill it with moonshine and leave for 60 days.
Filter, bottle.

Some recipes for this whiskey suggest using liquid smoke in small quantities (up to half a teaspoon). Given the toxicity of this component, we recommend replacing it with smoked dried fruits.

Whiskey recipe on oak sticks

The method allows you to obtain alcohol that best matches the taste and smell of classic whiskey.

Small pieces of oak (trimmings, waste) should be tightly wrapped in foil and heated in the oven for three hours. The temperature range for processing oak chips is given above. The last stage is a light burning of the wood, as a result of which the oak should only slightly char.

Ingredients:

Strong moonshine - up to 55-65% vol.
Oak sticks.

Preparation:

Lay out 3-4 sticks in jars, fill with moonshine and leave in a dark and cool place for at least four months.

Homemade whiskey can be infused for up to three years. According to experts, the quality of the drink will only benefit from this.

Simulated barrel aging

Long aging of classic whiskey in oak barrels is one of the main stages of production. At home, when imitating whiskey, aging in barrels is replaced with oak bark, chips or sawdust. The oak filler must be prepared in advance.

Preparatory stages:

Harvesting of wood chips.
Soaking wood chips in water.
Soaking in a soda solution.
Rinsing in running water followed by boiling.
Drying.
Heat treatment at a certain temperature in the oven.
Charring the surface with open fire.

Pour the prepared wood with strong moonshine, close tightly and place in a cool, tight place for aging. The longer the moonshine is infused, the better.

After two or three years, the moonshine will acquire the color of strong tea. When insisting, the container with moonshine should be shaken periodically so that the alcohol is evenly saturated with taste and color.

Imitation whiskey with malt and barley

The technology for the production of classic whiskey is based on the distillation of mash from barley malt. The distilled distillate is aged in oak barrels to develop its characteristic color, taste and aroma.

There are ways to mimic home-made whiskey production using malt or lightly roasted barley. Malt is obtained by sprouting barley grains, followed by roasting and smoking.

Distilled malt recipe

Ingredients:

Three liters of double distilled sugar moonshine (50-55% vol.).
Incomplete glass of smoked barley malt.

Preparation:

Pour the malt into a glass container with moonshine and leave for two days.
Distill the moonshine along with the grain without cutting off the tails.
Dilute the resulting distillate with fresh spring water to 50-55% and insist on oak chips for about two months. We recommend using medium roasted wood chips.
Filter the product and bottle.

Barley liqueur with spices

Ingredients:

5 liters of double distilled sugar moonshine.
Roasted barley (pearl barley) - 650 grams.
One and a half tablespoons of black tea.
15 black peppercorns.
Three carnation buds.

Preparation:

Fry the barley in a dry frying pan, cool and pour into the moonshine, add spices and tea.
Keep in a dark place for 14 days, shaking occasionally.
Filter, sweeten slightly if necessary and bottle.

Vodka whiskey with sherry

The recipe is interesting because it includes first distillation moonshine and sherry.

Ingredients:

2 liters of vodka.
Half a glass of sherry.
Moonshine "" - 100 ml.
Oak bark - 80 ml.
4 tablespoons of sugar.
A piece of black bread.

Preparation:

Dry and chop brown bread.
Hold the oak bark in boiling water for two minutes and dry.
Place all components in a glass jar and keep in a cool place for 10 days.
Cook with sugar and water.
Filter the alcohol and tint with caramel syrup.
Bottle the whiskey.

Whiskey is prepared using a technology close to moonshine (see:). In fact, whiskey is moonshine, only without the fusel aroma so familiar to our moonshiners. The Scots and Irish are balanced and determined people, and in order to get rid of the unpleasant aftertaste, they are ready to wait a whole year while the whiskey rests in oak barrels.

One of the most successful, delicious and aromatic recipes for making homemade whiskey from moonshine - with dried fruits, bark and oak chips. You can add a little liquid smoke, and the oak bark must first be steamed in boiling water, and then dried to reduce the amount of tannins in it.

Dissolve the sugar in the moonshine, pour this mixture over all the other components for whiskey and send it to infuse for 14 days, vigorously shaking the container daily. Then filter the semi-finished product, leave chips from the filtered mass, which are returned to the container, and continue to infuse for another 50-60 days (as long as you have patience).

Make whiskey from moonshine more often, then a fresh drink will always delight your guests.

How to quickly make homemade whiskey from moonshine with your own hands

If we talk about how to quickly make whiskey from moonshine, then we need to mention a recipe based on coal, bark and dried apricots.

9 liters of moonshine (45%);
150 g of charcoal;
15 pcs. dried apricots berries;
9 tbsp. l. oak bark.

At the bottom of a prepared glass container with a volume of 3 liters, pour charcoal crushed into dust, place dried fruits and oak bark there and fill it all with half of the moonshine. Close the lid, shake and top up the remaining moonshine. Place the jar tightly closed with a lid in the dark and cool for at least 14 days (the longer, the tastier).

Before use, filter home-made whiskey from moonshine several times and only then serve.

Homemade whiskey made from sugar moonshine

As mentioned above, you can make an imitation of whiskey and sugar moonshine - with malt or barley. You can make malt yourself by sprouting the grain of barley, drying it and roasting it or smoking it, but to simplify this process, try just taking the barley in the form of barley and frying it until it is brownish (it is important not to overcook it, otherwise the drink will then have a burnt smell). Such a barley liqueur with spices turns out to be very aromatic and is usually liked by most guests, giving room for imagination in the matter of what it is made of.

3 liters of sugar double moonshine;
400 g of fried pearl barley;
1 tbsp. l. black leaf tea;
10 pieces. black pepper;
2 carnation buds.

Fry in the oven at 200 degrees and cool the barley, then mix it with the rest of the dry ingredients and pour over the moonshine. Soak the drink for 14 days in the dark and cool, shaking daily, and then filter the finished whiskey and taste. Sweeten it if necessary, bottle the homemade whiskey made from moonshine, bottle it, and store it.

Making whiskey from moonshine on oak bark

The most famous quick recipe for homemade moonshine whiskey, which very successfully imitates the aroma and taste of a classic drink, is prepared on oak bark, which can be purchased at any pharmacy store. And the coal, which is in the components, can be prepared independently by burning wood (oak, birch, fruit trees), any tree is suitable, coal does not particularly affect the drink.

3 liters of moonshine (45%);
50 g of charcoal;
7 pcs. dried prunes;
3 tbsp. l. oak bark.

Pre-fill the oak bark with boiling water and let it brew for 10-15 minutes, then replace the infusion with cold clean water. After another 15 minutes, drain the liquid and use the wood pulp.

Grind the charcoal into dust, mix it with oak bark and prunes and cover with moonshine. Stir the resulting mixture, place it in a glass jar, close the lid and leave to infuse for 2 weeks in the dark and cool.

Filter the finished whiskey from bark and coal through cotton wool and cheesecloth and serve, do it yourself whiskey from moonshine.

Recipe for making homemade whiskey from moonshine on oak chips

Among the variants of imitation of cask whiskey, the recipe for moonshine on oak chips is also widely known, which gives the drink a very believable Irish taste. This requires preliminary harvesting of wood: chop an oak log, fill the chips with water and, changing the water every few hours, soak them for a day. Then add soda to the water (in the proportion of 5 liters of water - 1 tbsp. L. Soda), soak for another quarter of the day (6 hours) and rinse the chips thoroughly in running water.

The next stage is steaming, for which, for 2 hours, soak the oak chips over steam (or boil in a saucepan). And rinse again as after soaking in baking soda.

In order to make homemade whiskey from moonshine with the most intense aroma, dry the finished soaked and steamed wood all the next day in a warm place before finally drying it in a microwave oven. Drying in a microwave oven lasts about 2-2.5 hours and gives the oak the same aroma that it will give to the drink.

In the absence of a microwave, the chips can be fried on the grill or in the oven, which will add smokiness to the drink, and its aroma will depend on the roasting temperature: light roasting will give fruit or vanilla tones, and strong roasting will give smoked meats, but this will be discussed in more detail in the next recipe.

After completing the preparation of wood, you can start making whiskey from moonshine at home: for this you need the strongest moonshine (not vodka) and, in fact, wood chips. The stronger the alcoholic base, the closer the taste of the final drink will be to the taste of the original Scotch or Irish whiskey.

Do not rush to start tasting the drink if you do not meet its prescribed minimum period.

3 liters of strong moonshine (65% degrees);
100 g of oak chips.

Pour the prepared wood chips with moonshine in a glass jar and close tightly with a lid. Insist in the dark and cool from 3 months to a year (the longer the aging, the richer the taste).

How to make moonshine whiskey yourself on oak sticks

More complex in terms of the technology of preparation, but richer in taste - whiskey made from moonshine on oak sticks. It is they who imitate the taste that is obtained by steeping in an oak barrel.

As in the previous recipes for how to make whiskey from moonshine, only strong moonshine is suitable for cooking, but not vodka - it has insufficient strength.

3 liters of strong moonshine (50-65%);
2-4 oak sticks.

Prepare oak boards in advance or purchase slats from the appropriate material at a hardware store. Cut them into cubes about ¾ of the height of the infusion container and a width corresponding to its neck. Wrap the finished wood fragments tightly with foil (without gaps so as not to smoke) and fry in the oven for 3 hours. Depending on what taste you want to make at home whiskey from moonshine, select the roasting temperature. If you use a tree roasted at 120 degrees, then the drink will acquire a light oak aroma, at 150 degrees - a pronounced taste, at 200-205 degrees, a vanilla tint will appear in the whiskey aroma, at 215 degrees - smoky notes will be added, at 270 - an almond flavor. In addition, burn the fried sticks on all surfaces with a gas burner until they are lightly charred.

Place a few bars in each jar, fill them with moonshine and tightly close the container with a lid for further infusion for 3.5-4 months in the dark and cool. The infusion process can be extended to 1-2 years, which will have a positive effect on the taste of the finished whiskey.

Recipe for whiskey from moonshine at home in an oak barrel (with video)

As close as possible in terms of aging time (3 years) and in origin of aroma, the recipe is moonshine whiskey in an oak barrel. The drink turns out to be truly elite, with a thick aroma and indescribable taste, never and no one can even think that the preparation process is elementary.

10-30 liters of homemade moonshine;
an oak barrel of the appropriate volume.

Fill the keg with the alcohol base, seal it tightly and leave it in the dark and cool for 3 years.

A master professional will tell you more about making whiskey from moonshine at home in the video below:

How else can you make whiskey from moonshine

And, finally, an unusual version of how to make homemade whiskey from moonshine - with the addition of sherry and vodka. At home, in this moonshine whiskey recipe, burnt sugar is used to add a beautiful color to the drink and a slice of bread for its aroma.

1 liter of vodka;
50 g sherry;
50 g of moonshine of the first run;
40 g of oak bark;
1 slice rye bread;
1 tbsp. l. Sahara.

For sugar syrup:

100 g sugar;
100 g of water.

Before you start making whiskey from moonshine, prepare oak bark: pour boiling water over it, let it brew, and then drain the water and dry the bark. Prepare the bread as well: turn it into breadcrumbs and chop it.

Pour all the ingredients to the bottom of the container, pour wine, vodka and moonshine and leave in the dark and cool for at least 10 days.

After this time, prepare the sugar syrup: dissolve the sugar in the water and bring the mixture to a boil.

Filter the finished drink and color with syrup before serving.

Each nation has its own traditional alcoholic drinks, but now, thanks to the increased international ties, any of us can taste Cuban rum or Georgian chacha. Some of them have not remained exotic for everyone, others have earned worldwide fame and wide distribution. These include whiskey.

Currently, it is prepared not only in its historical homeland - Ireland and Scotland, but also in America, England and even Japan. Why not try making this drink at home? After all, its basis is ordinary moonshine.

Homemade traditional whiskey recipe from moonshine

So, first you need to get the necessary components:

For a drink, you need moonshine not weaker than 45-50 degrees of good quality.
Instead of burnt oak containers from the inside, you will have to use glass jars and oak shavings or small chips.

The use of oak bark is undesirable, it contains too many tannins.

After 2 months, the whiskey must be filtered and bottled. After 2 weeks, your drink is ready to drink.

The easiest homemade whiskey recipe

In the event that your possibilities are limited, and you really want to prepare a drink, another recipe for making whiskey from moonshine at home will do:

3-4 tablespoons of oak bark (you can buy it at the pharmacy), boil and dry a little.
Put boiled oak bark, a quarter teaspoon of vanilla and cinnamon, 6-8 prunes in a glass jar. Pour the contents with moonshine at 45-50 degrees.
Close the jar and leave for 2 weeks, the contents must be shaken periodically.
After 2 weeks, the drink must be filtered and bottled.

It is difficult to say how much homemade whiskey is similar to the one obtained in the classical way using the accelerated technology, but the drink comes out peculiar and pleasant to the taste.

Whiskey with dried fruits

After that, they are poured with oak bark or chips and insisted for two months. For the richness of taste and smell, dried fruits are added to the filtered and settled home whiskey - pear, apple, prunes, a little cane sugar and liquid smoke, as well as a little freshly burnt oak chips. Having diluted it in half with strong moonshine, the almost finished whiskey is defended for another two weeks - and after that it will be ready for use.

Liquid smoke, which many people try not to consume because of the potential harm to health, is not a necessary component of the drink, so you can do without it.

Homemade whiskey in an oak barrel

There are many recipes for making whiskey from moonshine at home, and everyone can prepare a drink according to their taste and capabilities. But the closer the cooking technology is to the traditional one, the tastier and better quality your product will be.

Whiskey made at home using classical technology will be indistinguishable from that very old and famous drink.

Homemade whiskey video recipe

Of course, whiskey is considered a very noble and sophisticated drink, but, according to some drinkers and snackers, it does not differ too much from ordinary "samograi". Especially if the latter was expelled according to all the rules, in compliance with technologies and from grain raw materials. However, moonshine is drunk almost immediately, and "whiskey" must be kept in. How to make whiskey from moonshine? The idea was born through not too complicated manipulations with pervak in order to turn it into a drink of Scottish places. An interesting fact: if you do not have the keen perception of an experienced taster, you will not always see the difference between an authentic imitation and the original, and most likely you will not even notice it at all. How to make whiskey from moonshine? A few recipes and tips for home conditions - your attention!

Homemade "whiskey"

Homemade moonshine is just as real in performance as other homemade ones, for example, cognac. You can work a little and make an almost real brand in the kitchen, focusing on the original technologies for making strong alcohol, and if you don't really want to spend a lot of time, you can greatly simplify the tasks: imitate whiskey in a less complicated way, using already prepared moonshine. Undoubtedly, it will be better if it turns out to be cereal (for example, from wheat grain), but when one is not available, you can use the one that is at hand or on the shelf in the pantry.

Distillate whiskey

Home brew whiskey recipe includes an important point - product cleaning. It must become free of impurities. The best way for this manipulation would be to re-distill it, but sometimes other cleaning methods are also used - using potassium permanganate or soda, for example.

And also, to make homemade whiskey closer to traditional versions, it is necessary to adjust the color of the drink. Scotch whiskey gives yellowish or amber shades of color to oak: barrels for aging the distillate are made of it. So any person, thinking about how to make whiskey from moonshine himself in the kitchen, will try to get a barrel - then, in order to withstand the drink in it. Without a doubt, everything can be done and much easier: in order for the distillate to become the required authentic color, it is necessary to use oak extract. Let's consider different options in more detail.

How to make whiskey from moonshine quickly

This option is the most budgetary, it is affordable and uncomplicated in its execution. In it, only the taste and aroma of the original are given to the distillate. This method is optimal for parties, corporate events or gatherings with friends.

Ingredients

We will need to have: three liters of double-purified moonshine from grain raw materials with a strength of at least 50% (this is important), three large spoons of oak (from a pharmacy) bark, 50 grams of burnt wood coals (it is better to do the process yourself), 7 pieces of dried apricots, 7 pieces ... prunes (with seeds possible).

The process itself

Grind the coals to a dusty state.
In prepared glassware (an ordinary 3-liter jar can be used) pour oak bark, crushed coals and dried apricots with prunes. Pour one and a half liters of pervak on top and mix, adding the remaining moonshine. The dishes are filled more completely - to the top.
Stir again and cover the resulting mixture, sending it to a cool, dark place for a couple of weeks: this is one of the fastest ways to make whiskey from moonshine.
We take out the jar from the "stash" and filter it through a layer of "cotton wool + gauze" (you can use a charcoal filter).

Ready! You can start tasting and drinking a tasty and pleasantly smelling drink, which only remotely resembles primary raw materials.

How to make whiskey from moonshine in an oak barrel

Undoubtedly, the best "whiskey" (even more pleasant than well-known brands) can only be obtained in a barrel. For brewing moonshine at home, not too large oak barrels with a volume of up to 10 liters are suitable. Now they can be easily ordered online or bought at a special store. Remember: the smaller the capacity of the barrel, the sooner the brewing process will take place, and the oak flavor will quickly saturate the moonshine with tannins. But when you intend to insist a drink in a container for a long time, it is more correct to purchase barrels up to 50 liters.

About the share of angels

It is worth not forgetting that during the aging of the drink, a small particle of alcohol must evaporate: it is also called the "share of angels". And it is not so important what volume the keg has - 5 or 50. The norm is the loss of up to 10% of alcohols per year. The brewing period of moonshine depends on the volume of oak containers, the number of liters, and the strength. The term will be affected by both the temperature of the environment and the humidity. There are also other minor nuances. In dry places, the strength of the infused product grows significantly and can rise from 55%, for example, to 75%, and if the drink is kept in damp places, then its strength drops from 55% to 40%. In both cases, the total volume of the contents of the barrel decreases.

Do not forget about the "angel's share" in the keg - sometimes top up. Once a month (when up to 10 liters), you can taste, taste the infused moonshine, because it is better to underexpose a little than to overexpose the distillate. The approximate maturation period for grain distillates in a 5-liter oak barrel at room temperature for whiskey is from 6 to 10 months.

On oak bars

This cooking method is slightly simpler than the barrel method, but the result is quite commendable. This whiskey may turn out to be even better than some store-bought whiskey and will be an excellent drink in those moments when you want to sit yourself in a cozy lull at home, chat heart to heart with your closest people. So, another option for how to make homemade whiskey from moonshine.

Components

We need oak slats (either pegs or pieces), such that they fit freely in a three-liter container, moonshine with a strength of over 50%, the container itself - it is perfectly embodied by an ordinary glass three-liter jar from under cucumbers.

The process itself

First, we prepare the oak itself. We twist the fragments of wood in foil so that there is no gap, and place in the oven for three hours, no more. The aroma of the whiskey you get will directly depend on the temperature in the stove.

120 ° C and above - the drink will have a faint oaky aroma.
At 150 ° C - the oak taste of the whiskey will turn out to be bright and pronounced.
205 ° C and above - the alcoholic drink will acquire hints of vanilla.
215 ° C - notes of haze inherent in Scottish varieties are felt.
More than 270 ° C - almond flavor appears.

We burn the pegs again with fire, so that they are slightly charred. This nuance will determine the color range of the future drink.

We put the prepared "oaks" in several pieces in three-liter containers, pour in moonshine, close tightly. Exposure continues in a dark and cool place for at least 3 months. The final figure for home exposure is three years, it just doesn't make sense to take longer. This is one of the most effective ways to make whiskey from moonshine without the taste of moonshine.

On oak sawdust

This option will almost completely copy the previous one in terms of manufacturing technologies. The same manipulations are carried out with the main ingredient - moonshine - and the oak additive, but instead of pieces of oak we take its sawdust, and immediately before use we evaporate them in boiling water. This is followed by similar steps for preparing a drink in a glass container: aging for at least three months. But if there is such an opportunity, then it is better to take whole pieces.

And in order to get a Scottish peaty flavor at the end, some "whiskeydels" at home use the so-called - a special food additive designed to give dishes a piquant smoky taste. However, other adherents of home brewing, on the contrary, do not recommend doing these manipulations, considering (and not without reason) such a seasoning harmful both for the taste of the drink and for human health.

Enjoy your drink, everyone!