@@user-sq3mg9cr6i they say 3 years or 3 months. Which ever comes first🤪

@@IraqiManChan thanks for the tip. I've actually started doing that, much better!

@@chrisklemchuk5008 hey thanks, we all benefit from new and constructive ideas!

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.

I don't understand stand the question🤔

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

Yes I char the oak, either in the fireplace or with a propane torch. And yes, the small yield can be discouraging!

You are correct, but it is the basis for making a beverage!

Yes, after the first distillation (the stripping run) take all of the distillate you have collected and distill it again. The distillate will be much higher alcohol content. Keep collecting the distillate till it lowers to about 70° alcohol and keep that for aging etc. continue running the still till most of the alcohol is extracted and set that aside to use in your next batch. It won't taste good, but there is still considerable alcohol in it. I usually do 8 or so batches of fermenting and stripping runs, then redistill it all at one time. Thanks for the question, all the best!

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

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.

Methanol. Yes, the methanol vaporizes early, around 60 to 75 °C. I keep that separate, use it for cleaning things, etc. Definitely poisonous for sure.

@@marktompkins8519 Orange flame = methanol. Blue/clear flame = ethanol 👍👍

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!

Yes and yes.

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.

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 agree. Charting makes things happen faster though, which is something.

He does sound like Clint damn

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

Hi Grzegorz, glad you liked the video. If you let the mash ferment longer than 72 hours it will affect the taste negatively. Something to do with secondary fermentation that introduces some nasty components into the mash. I've tried longer fermentations and have been disappointed with the result. As a result I have to make sure my schedule will allow me to distill right on time. After it is distilled it will be about 80% alcohol on average. Then I reduce it to 65% for aging, then down to 40-45% for drinking. All the best!

Hi Mark, many thanks for your reply. I am going to make my first homemade bourbon, so this video as well as your replies to my questions will be definitely helpful. All the best! Greg

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

Thanks, hope you get to try making some!

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

Go for it

1.5 liters

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!!!

Glad to hear it

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