How to make whiskey from moonshine? moonshine whiskey recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Of course, whiskey is considered a very noble and refined drink, but, according to some lovers of drink and snack, it does not differ too much from the ordinary "samogray". Especially if the latter is expelled in accordance with all the rules, with the observance of technology and from grain raw materials. However, moonshine is drunk almost immediately, and whiskey must be aged in oak barrels. How to make whiskey from moonshine? The idea was born by not too complicated manipulations with pervak to turn it into a drink of the Scottish places. An interesting fact: if you do not have a sensitive 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 notice it at all. How to make whiskey from moonshine? A few recipes and tips for home conditions - to your attention!

Homemade whiskey

The moonshine whiskey recipe at home is just as real in execution as other homemade strong drinks: for example, cognac. You can try a little andmake 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, then you can significantly simplify the tasks: imitate whiskey in a less complicated way, using already prepared moonshine. Undoubtedly, it would be better if it turns out to be cereal (for example, from a grain of wheat), but when one is not available, you can use what is on hand or on a shelf in the pantry.

Distilled Whiskey

The moonshine whiskey recipe at home includes an important point - cleaning the product. It should become free from fusel oil with impurities. The best way for this manipulation is to re-distill it, but sometimes other cleaning methods are used - using potassium permanganate or soda, for example.

Also, to make homemade whiskey closer to traditional options, you need to adjust the color of the drink. Oak gives Scotch whiskey yellowish or amber shades of color: barrels are made from it for aging distillate. So any person, thinking about how to make whiskey from moonshine in the kitchen, will try to get a barrel - then to keep the drink in it. Without a doubt, everything can be done much easier: in order for the distillate to become the necessary authentic color, you must use oak extract. Consider the different options in more detail.

How to make whiskey from moonshine quickly

This option is the most budgetary, it is affordable and simple in itsperformance. In it, the distillate is given only the taste and aroma of the original. This method is best suited for parties, corporate parties or gatherings with friends.

Ingredients

We will need to have: three liters of double-cleaned moonshine from raw grain 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 pcs. prunes (possible with pits).

The process itself

1. Grinding the coals to a dusty state.
2. In the prepared glassware (a 3-liter ordinary jar can be used), we pour oak bark, crushed coals and dried apricots with prunes. Pour one and a half liters of pervak from above and mix, topping up the remaining moonshine. The dishes are filled fuller - to the top.
3. Stir again and cover the resulting mixture with a lid, sending it to a cool dark place for a couple of weeks: this is one of the fastest ways to make whiskey from moonshine.
4. Remove the jar from the "stash" and filter through the layer of "cotton + gauze" (you can use a charcoal filter).

Done! You can start tasting and drinking a delicious and pleasantly smelling drink, only vaguely reminiscent of primary raw materials.

How to make whiskey from moonshine in an oak barrel

Certainly, the best whiskey (even more pleasant than famous brands) can only be obtained in a barrel. For infusionmoonshine at home, not too large oak barrels up to 10 liters are suitable. Now they can be easily ordered online or bought in a special store. Remember: the smaller the capacity of the barrel, the sooner the infusion process will pass, and the oak flavor will saturate the moonshine with tannins faster. But when you intend to infuse 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 remembering that when the drink is aged, a small particle of alcohol should evaporate: it is also called the “angels' share”. And it is not so important what volume the barrel has - 5 or 50. The loss of up to 10% of alcohols per year is considered the norm. The term for infusing moonshine depends on the volume of oak containers, the number of liters, and the strength. Both temperature and humidity will affect the timing. There are other minor nuances. In dry places, the strength of the infused product increases 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 contents of the barrel are reduced.

Don't forget the "angel's share" in the keg - top up sometimes. Once a month (when the barrel is oak, up to 10 liters) you can taste, taste the infused moonshine, because it’s better to underdo it a bit than overdo the distillate too much. Approximate maturation of grain distillates in a 5-liter oak barrel at room temperature for whiskey is from 6 to 10 months.

On oak bars

This cooking option is a little simpler than the barrel method, but the result is quite worthy of praise. Such whiskey may turn out to be even better than some store whiskeys and will be an excellent drink in those moments when you want to sit in the comfort of your own home, chat heart to heart with your closest people. So, another option on how to make homemade whiskey from moonshine.

Components

We will 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 in an ordinary glass three-liter jar of cucumbers.

The process itself

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

• 120°C and above - the drink will have a slight oak aroma.
• At 150°C - the oak flavor of the whiskey will be bright and pronounced.
• 205°C and above - alcoholic drink will take on hints of vanilla.
• 215°C - Smoky notes typical of Scottish varieties.
• Over 270°C - almond flavor appears.

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

Prepared "oaks" by several pieces are laid out in three-liter containers, pour in the moonshine, tightly close. Exposure continues in the dark andcool place for at least 3 months. The final figure for aging at home is three years, longer simply does not make sense. This is one of the most effective ways to make whiskey from moonshine without the taste of moonshine.

On oak sawdust

This version of manufacturing technologies will almost completely copy the previous one. With the main ingredient - moonshine - and the oak additive, the same manipulations are carried out, but instead of pieces of oak we take its own 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: exposure 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 "whiskidels" at home use the so-called liquid smoke - a special food additive designed to give dishes a spicy 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 to be harmful both for the taste of the drink and for human he alth.

Happy drinking everyone!