Unlock the secrets of distilling and embark on a journey to craft your own soft and subtle whiskey, boasting light floral notes in the revered highland style. With simple yet precise steps, you'll soon be savouring the nuanced flavours of your homemade creation.
Equipment:
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Stirring Spoon
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30L Fermenter
Ingredients:
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3kg – Light Liquid Malt Extract (non hopped)
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New 6-8 Litre Medium Toast Oak Barrel (or 100g Medium Toast Oak Chips)
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Turbo Clear (recommended)
Mash:
1. Boil 3L (101.44 fl oz) of water and add it to your temperature-safe fermenter. Include an additional 2L (67.63 fl oz) of cool tap water, aiming for a temperature around 73°C (163°F).
2. Stir in 3kg (6.6 lbs) of Light Liquid Malt Extract to the fermenter, ensuring complete dissolution.
3. Add Alpha-amylase, stir, and let the mash rest with the lid on for 30 mins. Then add Glucoamylase, allowing it to rest for an additional 60 minutes.
4. Top up the fermenter to 20L (5.28 US Gal) with cool tap water. Once the mash temperature is below 30°C (86°F), add the yeast. Ferment at 20-35°C (68-95°F) ambient air temperature for optimal results.
5. When the airlock stops bubbling and specific gravity stabilizes for two consecutive days, fermentation is complete. Allow the wash to stand for 1-2 days for remaining solids and yeast to settle. Turbo Clear can expedite the clarification process.
Distill:
6. Now, it's time to distill your wash into whiskey. Siphon the wash into your still, leaving sediment behind. For the finest quality spirit, consider using a pot distilling system such as the Alembic Distilling System or the Air Still Pro in pot still mode.
(Note: a reflux distilling system can be used but will not produce optimal results, remove saddles from the column to avoid turning your whiskey too clean. Refer to the water distillation mode for the T500 Distilling System.) Consult your distilling system's instructions for detailed guidance.
Age:
7. After distilling, you're left with a richly flavoured but clear colourless spirit. Achieve optimal results by ageing your spirit on oak, either by filling a 6-8 litre medium toast oak barrel (new or previously used for whiskey) or by adding 100g medium toast oak chips to your spirit for a faster infusion. During ageing, taste regularly until your desired level of oak flavour is achieved.
Cheers to your delightful home crafted whiskey!
