Homemade Whisky from Alcohol
The taste of ethanol diluted with water can be improved by infusing it with specially prepared oak chips (pegs). You’ll get homemade whiskey which most people won’t be able to distinguish from real whisky. I will talk about timber harvesting technology and infusion technique.
Caution! This whiskey is made from malt distillate. Following this method, you will get a beverage that will only imitate the taste of whiskey. In order to make it more similar, I recommend using alpha alcohol, which is made from cereals (barley, wheat, rye), rather than other starch-containing raw materials.
• Alcohol (45-50%) – 0.53 gl/2 liters
• Oak chips – 3.5-5.2 oz/100-150 grams
• Pharmacy glucose – 20 ml or 2 tablespoons sugar
• Soda – 1 tablespoon
• Water (to prepare oak) – 2.5-3.6 gl/10-14 liters
If alcohol is more than 50%, it should be diluted with water to be more pleasant and have better taste. But you shouldn’t dilute it below 45%, because during the infusion it will cause the ABV to drop a few degrees.
You can prepare oak chips yourself or get them in the moonshiner’s store. It is better to get the oldest timber possible. Glucose (available in capsules) is needed to mitigate the burning taste of alcohol. It can be replaced with sugar or not added at all. Soda and water are used for soaking hardening agents.
Whisky from Alcohol Recipe
Preparing the wood. (If you have purchased Oak chips – move to step Number 8) The toughest process that affects the lion’s share of the result. Some recipes don’t use soaked oak and start from the sixth stage. But in this case you may get ‘plintusovka “- a drink with a sharp unpleasant taste. It is better to stick to the following procedure:
1. Cut dry oak into sticks 0.7×0.7 inches/2×2 cm and 3-4 inches/8-10 cm long.
2. Soak them in cold water for a day, change water every 6-8 hours.
3. Pour the timber with soda solution (1 tablespoon of baking soda per 1.3 gl/5 liters of water) and leave for 6 hours.
4. Drain the solution, rinse pieces with tap water well, then put them in a cooking pot, fill with water again, put on a stove and simmer for 45 minutes.
5. Pour the broth, then rinse the timber with cold water.
6. Dry the xhips in the sun for a day, then wrap them in a dense foil (several layers), put them on a baking sheet and fry in the oven for 2 hours at a temperature of 302-320°F/150-160°C.
7. Remove the chips from the oven, remove the foil (when it’s cool) and slightly char the pieces on a gas burner. Cool the parts to room temperature. They can be used not only to simulate whiskey maturing but also for other beverages, such as vodka.
8. Put the prepared or purchased oak chips in a glass bowl, add glucose (sugar), fill it with alcohol up to the bottleneck and tightly seal.
9. Let it mature in a cool dark place. The time of maturing depends on the properties of oak and taste preferences. After a month of infusion, I advise you to taste your whiskey every 10-14 days.
10. Upon reaching the desired result (it takes usually 3-7 months) you can bottle your Homemade Whiskey!