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Fwd: Re: [new_distillers] Re: whisky

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  • waljaco
    ... Making decent Scotch whisky is very easy to do at home (provided you know anything about all grain beer brewing). Even if you don t all grain brew- peated
    Message 1 of 1 , Jan 4, 2004
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      --- In new_distillers@yahoogroups.com, ups474@a... wrote:
      Making decent Scotch whisky is very easy to do at home (provided you
      anything about all grain beer brewing). Even if you don't all grain
      peated malt and malt syrup can be made into very nice Scotch (I've
      tried the synthetic flavoring route- and I never will). Mash
      preparation will
      be first, then distillation:
      1. Allgrain method- (I'll assume you can brew your own all grain
      start with a mix of 10 to 15 pounds of common 2-row malted barley,
      and mix in
      anywhere from 0 to 5 pounds of peated malt (both commonly found in
      stores) into the 2-row. grind the grain in a mill, then mash the
      grain at
      about 150F for 90 minutes, using 2 quarts of water per pound of
      grain. After
      90 minutes is up, draw off some clear liquid, and add a drop of
      tincture, if it turns purple, there is still starch in the mix- mash
      hour at 150F. If there is no change, sparge (rinse) the grain slowly
      30 minutes) with water heated to 170F. Continue until 6 gallons has
      collected. Bring this to a boil for 5 minutes, then cool it by using
      a wort chiller or a bath of ice water (don't add ice to the mash).
      cool, add your yeast (a dry ale yeast works best)- this should come
      out to
      about 7 to 11%abv once it's finished fermenting. Adding some Beano
      anti-gas enzyme sold in the US) is also a good idea- it will break up
      complex starches and turn them into fermentable sugars- jaust add it
      with the
      The easy way of making Scotch is to go to the homebrew shop and buy
      pounds of peated malt and Steep it for a half an hour in 3.75 gallons
      water at 155F. After steeping (nylon stockings work well as a
      giant "tea
      bag" for the grain), remove the grain, pour another gallon of hot
      water over
      it (no hotter than 170F) to rinse out any more flavor. Bring the
      gallons of water to a boil, take it off the heat source (this is done
      prevent scorching the extract), and dissolve 12 pounds of pale malt
      (UNHOPPED!!) in the water. After the malt syrup is dissolved, cool
      the mash.
      After it's cool add your yeast (and Beano).
      3. Once the mash is fermented, load it into a potstill (making a
      Scotch from the start is best- if it's too strong you can blend in
      polished neutral spirit later on). If you have done a 5- gallon
      distill the mash until you collect 1.6 gallons of "low wines" (it
      will be
      anywhere from 17 to 30%abv). After the batch has been "reduced" it
      can be
      stored with no danger (not flamable- can't spoil, etc)- but it must
      not be
      ingested (it will likely be cloudy- this is the heavy alcohols we'll
      get rid
      of them next). Take the 1.6 gallons of "low wines" and put it back
      in your
      potstill, distill until you collect 0.4 gallons of Scotch. On this
      run- discard the first 100 ml of spirit that comes out as "heads"-
      them out. The 0.4 gallons you collect is to be checked to see what
      (about 70%abv) it is, water it down to about 60% and age it on some
      American oak (heavy toast- used if you can find it) age it in the
      bottle at
      about 1/2 to 1 teaspoon of oak per 750ml of spirit. Every month, add
      little water as it ages. one month at 60%, one at 50%, and the final
      at 40%,
      will extract both vanillins and sugars from the wood, and be very
      smooth for
      it's age. This is a wastefull, low yield method- but it produces the
      smoothest spirit (close to Glenmorangie). A splash of port or sherry
      per bottle) is also a nice touch. The potstill should be on a burner-
      should not be an element- run still. Too much of a chance of
      scorching the
      whisky. If you have an element run reflux still, procede as above,
      freeze the fermented mash in plasic jugs, then let the spirit thaw
      and drip
      into a collection container- collecting 1/2 of the 5 gallons (leaving
      rest as ice in the plastic jug). Put this "freeze concetrated" mash
      in your
      reflux still, add an equal amount of water, and distill it. The
      concentrates the alcohol/flavor, and the watering of the mash
      foaming and burning on the heating element of the still.
      This makes a lighter, but just as good spirit- collect the 100ml of
      then run as per a normal reflux still, and age the spirit as
      above. Does
      this help?
      --- End forwarded message ---
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