Hey that sounds like a great tip. Thanks!

I have done this many times and doing this before adding to the hot water is much easier!!!

He does sound like Clint damn

Looks, good, let me know how it turns out! Incidently what I made earlier turned out very well, folks love it!

Glad to hear it

do u have fb id?

@@support-humilitybyshadmans6616 Stop being a simp.

Actually, I don't need the chiller, but I'm going to make it anyways, because I love the idea :D

👍

Another clue is the label on the bag of Rye grain. It's local.

@@marktompkins8519 or the Canadian Tire bucket.

Lol that’s what I said luv the CT BUCKET

You can also mix the grain with cold water before, to prevent this.

No I just went by volume

I think about 1/8"

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Before grinding.

Not necessarily. The barley is quite soft compared to the rye grain for example, so I tighten up the grinder for the rye. At times I grind it twice, especially the harder grains.

I bring the water to a boil, turn off the heat then stir in the corn. After a period of time when the temperature drops to 165° F then stir in the malted barley. Then I let it sit for at least one hour ( corn seems to take a long time to mash) . Then I sparge (rinse) the brain bed.

I understand that most large distillers run it after 60-70 hrs. I noticed it tastes better too, personally. Also, your giving up a very small amount of alcohol by shortening the fermentation. I do appreciate you comments though, we're all learning!!

@@marktompkins8519 kñg. G

Hi Ilker, in total I used 25 kg of corn, 10 kg of rye (unmalted) and 10 kg of malted barley. It's important to use malted barley. I fermented it in an open container for maximum 3 days, but I put a plastic sheet over the fermenter. For each batch I used 18 liters of water, because thats all my still can hold.

@@marktompkins8519 thanks for your answer... I think you mean 2.5 kg corn, 1 kg rye, 1 kg barley :) because the numbers are too high for 18 liters of water :) I guess it is not necessary to put it in another air-lock fermenter after 3 days and increase the alcohol level. We distill after 3 days? ...or? we don't have Quercus alba.. we have Quercus petraea and Quercus robur exist in our country. If you have information, which one should I use?

@@ilkerk01 I thought you meant how much in total. Per batch I used 4.5 liters of corn, 1.5 each of rye and barley.

Yes and yes.

In a way, yes. Because the 5 gal batch is so small, there isn't really enough volume especially of heads to do much with them. I find that the temperature rises quickly from 65c to 78c, and the volume is only 3 or 4 tablespoons, which includes methanol, which is poison, so I just throw out the 'heads'. If you had a larger still, one could take cuts, and blend that in. As to Tails, I just keep everything after the ABV drops below 70 separated, and use it in the next batch. That recovers the alcohol, and adds 'character'. Again, if one had a larger still, blending in cuts would be much easier.

no sorry. Copper or Stainless.

Hi Chris, thanks for the suggestion. I did try straining with those bags, a bit messy and not as effective, for me anyway. Re: adding sugar, technically whiskey can only consist of grain, in order to be considered whiskey. But if you want to add sugar to bump up the alcohol I would say use dextrose. Dextrose is corn sugar that's extracted with enzyme, whereas corn syrup is extracted using acid stripping which makes it fructose. Maybe none of this matters in the end, but why not make it right! About the 72 hour ferment, the commercial distillers ferment for 60-70 hours, then distill. I tried fermenting longer thinking I would get more alcohol, but the result was the whiskey tasted absolutely terrible. Something about the primary and secondary fermentation result. Also, not much more alcohol is produced by letting it sit longer. So I mash on Monday, pitch yeast Tuesday morning, distill Friday. Cheers!

Thanks for the tip! I was in a feed store the other day and they have sacks of corn, oats, and wheat mix. I wasn't sure about the oats, maybe I'll give it a try next time.

I think they were 1/8", maybe 3/16.

I will age them by inserting white oak in the bottles. Also, I love Portugal, was in Portimao last year.

Entao temos aqui um portugues. Boas destilacoes do Porto, Portugal.

No they don't. The malted barley has enough enzyme to do the conversion.

The first cut of methanol happens between about 60-75° C. It's not much, maybe 150 ml.

Or till my sg is 1.000

I cook the corn at 195°F for 20 min, the cool it to 165°F then add the malted barley

actually it only takes about 20 minutes per batch, I do it while the water for mashing is heating up.

Also, I'm around machines all day. I like doing things by hand occasionally. I know, sounds wierd.

I'm sure the hand grind creates a more authentic feel.

The rye was not malted. To your other point, whiskey (whisky) is made from the sugars derived from grain. I guess you could add dextrose (corn sugar) and still technically get 'whiskey'. If you add a different sugar (cane?) you would produce an alcoholic beverage, but couldn't really call it whiskey.

You can't get the Sugars from the grain without the amylase in malted grain.

You're correct. I added malted barley (2 row) for amylase

1.5 liters

Hi Edgar, I basically recorded all of this in step by step order, but very quickly, buy the grain, grind it, mash it, strain it, ferment it, distill it (stripping run). After you have used all your grain then run it all through the still again for the Spirit run and age it, which I explain in my other video in this series. Thanks for watching, and don't be afraid to make mistakes!

kzfaq.info/get/bejne/mtdkfcd61qvShJ8.html

I put about 18 liters of water for 8.5 liters of grain for mashing. But my equipment is smallish, can't put any more water in. Hot water sparging brings the volume up nicely.

Sounds interesting. I guess as long as it's ground fine enough. It is important to stir it as you add the 'flour' to the hot water to avoid clumping.

You can leave out the rye, it wl just affect the flavor a bit

I added corn at 190, not wheat

I just use it once, never heard of or thought of reusing the mash.

@@marktompkins8519 do you have to wait for the crust layer to settle before you start the still process?

@@marktompkins8519 I believe that is how sour mash differs.

Whiskey is made from grain. Mashing (or cooking at certain temperature) with malted barley converts the starch in the grain into sugar, so you can ferment it.

London Ontario

Whiskey can only have grain in it. But if you want to use molassas you can ferment it with brown sugar, then distill for a great rum.

@@marktompkins8519 Thanks but i'm gonna ad it to this recipe. Other people say it would be nice to ad molasses. Thanks any way!

@@dierare8500 Will you call it Rumskey or Wiskum? ? ? ?

Distiate will start coming out of the condenser at 65-70c. This is the methanol. Dispose of all distillate untill the temperature reaches 75c. It won't be very much. You can set it aside to use as a cleaning agent.

all youre doing is losing flavor by doing an extra distillation.

wait edit: i see at the end of the video youre planning on multiple mashes and other runs. ok fine. cheers mate. makes sense now

Hi John, with the amount of grain I used, I mashed and stripped 8 batches at about 18 liters each. Each stripping run yielded about 2.2 liters at 22%. After all the stripping runs I re distilled all the liquor that I had from my 8 stripping runs, and this is called the spirit run. If one wanted to, after the spirit run you can re distill again and really clean up your product, but you will lose about 18-20% Hope that answers your questions!

I don't distill on the grain. When I mash I keep a close eye, bring the water to temp first then add grain, haven't had a problem with burning

@@marktompkins8519 In the video I thought you were dumping the unfiltered mash into the still. I did that in my early first times. The mash scalded and the spirits were terrible and dumped.

No, I sparged the mash first. I pour it through a strainer (5 gal bucket with holes in it) the rinse with boiling water. It's in the video.

@@marktompkins8519 I have seen the video. But course and fine flour would get through and end up on the bottom of the still. I have done it like I said, with a screen colander, and the flour would scorch and burn on the bottom. Yuck distillates. I think thats why they use steam jacketed stills instead of direct heat.

That's the pot I had! Of course larger capacity equipment makes more sense, but cost more money too!

I used liters (dry measurement). A liter is about a quart.

Looking at the grain sacks, his pronunciation of some of his words and his units of measurement we are watching the making of Canadian Whisky, not Bourbon. That is unless he’s a Canadian transplant to the US. Good video either way.

The methyl alcohol starts producing first, at around 60°c. I collect this till about 78°c and keep it aside, don't drink it. Good as a cleaning agent.

I don't understand stand the question🤔

This is true. The initial fermentation process is inherently anaerobic, as it requires no oxygen. However if one were to leave the fermented batch exposed to air for a length of time airborne vinegar bacteria (yeast cells?) will begi converting the alcohol to vinegar. Not much risk of that occurring though when you distill within 70 hours of the start of fermentation.

Go ahead... Make my day

@@marktompkins8519 🤣🤣🤣

In order to be called 'whiskey' sugars cannot be added. Converting the starch in the grain into sugar is what's allowed (the mashing process). Adding more sugar will certainly increase production. Dextrose (corn sugar) is probably the best choice for that, at least it comes from grain. Other types of sugar may be caramelized, which caused them to resist fermentation.

Hey I just use what's at hand, keeping thing simple. But you do have a point.

Run mine enough to be happy with a "Blue" Fame every time!

I found that it should only ferment for 70 hours at most. In fact that's what commercial distillers do. At first I fermented longer, thinking I didn't want to waste any alcohol, but it was bad. Even after running it through the still a number of times, it was just nasty. 70 hours my friend, that's the key. However if your making brandy or rum, let it ferment till you get to 0, it's just the grain alcohol that the 70 hours of fermentation applies to.

@@secra4 from when you pitch the yeast. If the temp is around 80f it will start fermenting right away

Yes, it is! I could see getting a larger still, as it's basically the same amount of work and time.

Its a hobby

It won't blow up just watch it it is safer to do it outside with a turkey burner

I'm glad my video inspired you to put yours out! I'm fairly new at this, but I'm sure we can all learn from one another!

@@marktompkins8519 that's the spirit! When it comes to cooking, distilling, brewing, or anything in life practice makes perfect. It's uncommon to perfect something your first time.

Making whiskey is boring. Drinking it, not so much.

What didn’t you like about his video and process? Seems to me that he did a fine job for a home operation on the cheap.

The real problem with KZfaq is that douche bags are empowered to leave comments about other people’s videos. Right Mike?

@@williampeffley1810 are you his daddy or just his bitch

I thing we should go for a better option. Not for primary information. Many people get blind after they drink such a home made alcohol.

@@homayundurzadeh3369that’s just not true