How To Make Moonshine The Easy Way: No Sticky Goop!

how's it going everyone I hope you're having a kick-ass week today what I want to do is talk about this stuff here what it is how I made it and why it's a little bit different and a whole lot easier to make than a normal people welcome to still it I'm Jesse and this is the channel all about chasing the craft of home distillation and making it a legitimate hobby today we're talking about this stuff here it's a home made bourbon that's 51% corn it's not bad in America so go with me on this one guys that's what I'm trying to make though so you gave me right now normally when you make bourbon team you run into this problem of having to gelatinize the corn before making a mash and that generally involves making a big ass porridge boiling the heck out of the corn for some time which turns into a sticky goopy miss and I know for a lot of home distill ins that turns them off trying to find a way around that or how to deal with that becomes quite difficult so today what I want to do is show you how I made this stuff here without having to go through that problem at all instead you can remove the wash from the grain into a nice relatively clear liquid to ferment and then pop into the store for distilling let's get stuck in and figure out how I made this and at the end of the video I'll tell you what I think of this stuff here which is a four stage version and what I'm planning on doing with the rest of it being a quite unquote bourbon we need 51% at least corn and I'm gonna be using a little secret weapon from a local monster here in New Zealand Glenfield malt which is malted maize malted corn and I'm gonna be using 51% of this or in this case 5 kilos next up is the malted barley traditionally we want that for the enzyme sing as the corns malted it's not so much of a big deal in this recipe but I'm still using it I'm using 30 percent and for this batch size there is 2.9 kilograms last we have the Rye and this is going to be 19 percent of the grist coming in at one point 8 kilograms I have to say a huge thank you to the patreon for helping me decide on this recipe they voted on that so you can thank them for this one now that we have our Grist first job is to grind all of the grains I'm going to aim for a fairly fine grinding as I'm essentially using burner bag if you're using a three vessel setup I'm assuming you guys know the the grinds that you need to use for your setup I'd also probably suggest mixing everything together before you grind it corn can be a little bit tricky depending on your your machine that just helps things move a little easier alright so now that we've got the grist all that all the different types of grains we're going to be using sorted we need to prepare for the mash and for that we need to get a strike water really another strike water is essentially the water that's going to go into the mash the thing that's special about it is that because you want to hit a specific temperature and in today's situation I'm aiming for 62 degrees Celsius you need to calculate the specific temperature that you want your water to be before you mix it with the grains so at the point that it's mixed with the grains the mash temperature is correct did I explain that badly I think I explained that badly so you want to work backwards from the mash temperature that you desire back to the strike water that you need so today I'm mashing in with twenty six and a half litres or seven gallons of water so I jumped over onto the chase the craft website used the strike water calculator which tell me I want to aim for 69 degrees now I'm gonna go a little bit lower than that I'm in for 68 simply because it's easy for me to warm it up and it's not so easy for me to cool it down if you're wondering I'm using this little bad boy here from clawhammer supply something kind of similar to a grandfather or a robo Bruce it up essentially a really badass bro in a big kit I know those words may mean nothing for you guys don't worry about it too much a couple of key words you can go and search if you want to anyway so we want to hit 68 degrees when we hit such the 8 degrees we're ready to mission so this is where the power of the malted corn in this recipe really starts to kick in because it's malted that starches have already been gelatinized so we do not need to boil it or to gelatinized the starch now and because it's malted we also have a fair amount of thigh aesthetic power or enzymes already in the corn like always when mashing in I would totally recommend adding a little bit of grain steering adding a little bit more green and stirring just to keep the amount of dough balls down to stop any little dry bits on the grain and increase your efficiency a little the strike what a calculator did a great job I must buy one degree low so we just warmed it up a little with the elements and the kit so we meshed in and we're actually a degree and over at about 61 degrees I'm going to flip the element on for a couple of minutes I'm gonna cover this thing up I'm gonna insulate the crap out of it and we're gonna walk away for about 30 minutes cool while you're meshing it's a great time to rehydrate your yeast and water that's a couple of degrees warmer than you plan on putting the yeast into the word at I'm using two packets that you with so 5 over cool I know now the mash honestly is mostly sitting around and waiting so I'm not going to show you that but I did stir it three more times and check the temperature a couple of times turning the element on once to give it a little boost now lifting this amount of grain and we're out is not easy I would suggest if you don't want to struggle like I am right here on camera to setup a little pulley system off something sturdy to lift the grain basket out now I should say if you don't have equipment like this you can easily do this with a large part in a brewer and a bag bag super simple super easy now because I'm not using a bag that I could squeeze I am going to use about four litres of sparge water just to rinse out some more of the sugars that are trapped in the grains once again this isn't really necessary it just gets a little bit more bang for your buck with the grain I didn't boil the wash of the word but what I did do was hold it at 95 degrees for a little while just to pasteurize it and then cooled down a sample to take a reading and see what I was at the hydrometer and the refractometer which I didn't bother to calibrate properly both told me that I was at a one point zero six four which isn't too bad mixed our chilled everything down to about 22 degrees and got the yeast ready to pitch which by now is looking like a delicious milkshake 24 hours later it was bubbling away quite nicely and a week and a half after that it was ready to pop into the still and it had fermented down it to your one point zero zero five not too shabby now that it's fermented out it's ready to transfer it into the still and to get this thing distilling which is what you guys are all here to see right now I've actually got a bit of a new toy something new in addition to the still I'm using this week bubble plates baby these are all four inch parts the first being a four inch size glass with a bump light inside this one actually was donated by a viewer so thank you thank you so much dude we also have two four-inch t-junction plates which I actually bought on Amazon I'm pretty happy with these so it's a pretty good deal I think now I'm using this kit so I can distill at once in distilled to a relatively higher ABV with a lot of flavor but to be fear you really don't need to do this you could totally just use a pot still do a stripping around and then a spirit run right after that yeah the de flagon eight is not even hooked up I don't have the plumbing ready for there yet lazy so what's happening is I'm using the CC VM here to control the amount of reflux going back down to the plates the setup would this wash really wanted to run at about 91% so I had to fight it and drag it back down by adjusting the vapor speed by the amount of energy I was putting into the boiler and also by the amount of reflux or sending back down to the plates with the CC vm head now the run honestly was pretty uneventful pretty straight forwards but when the top sight glass started [ __ ] up I had a had a bit of a hunch that I was probably starting to hit the tails so I got prepared for that and started taking smaller amounts in each jar 24 hours later I came back and tasted each and every taste that smelt it decided whether I liked it or not and that's honestly that's how I do my cuts guys based on senses now anything I liked went into the mixing pot run into faints more on that coming soon on the channel the stuff I kept wound up at 85% and I'll put a photo of the tasting notes up on the websites link in the description below for that alright team before we get into tasting this and let you know what I think of it as well as now and my plans for what to do with the rest of it in the future what I need to do is thank the patreon do you guys know the drill if you wanted a channel the reason I get to do stuff like this the reason I get to create products like this is a hundred percent because of you guys the patrons are so huge huge thank you guys so I've also got to say a huge thank you to glad Phil down they're not paying me for any of us but they did see me five kilos of the corn the malted corn to be able to try this so it's a really cool experiment and I'm very very interested to see what it's like bye guys this was force aged through tipper to cycling up to about 45 degrees in hot water this time my microwave action and then into the freezer repeat back and forth with various sort of temperature fluctuations and that's been sitting and chilling for about four or five days as well this went into the barrel at 50% and by that I mean you know went into a glass container with some wooden ax and because it hasn't been that long and it hasn't been breathing a heap I think it's still pretty close to that 50% so I'm trying a head barrel strength right now and I'll be honest guys it's a little cold on the [ __ ] so I might have to warm this up a little bit to really be able to taste it but on the nose its toffee and caramel predominantly and I'm not getting a whole lot of corn and leaning towards a little oakiness but it is a fairly warm sort of toasty oak not a raw American oak if that makes sense it is quite pleasant on the nose it's not sharp at all I think I did a really good job on the cuts on this one go um but he'd seem quiet and check even young and even at 50% so that's good hmm so it's still a little bit fiery at the moment for 50% not any more than I would expect but this definitely hasn't barrel mellowed and there's no way I'd really expect that in you know a week and a half with forced agent but it does have some really interesting flavors going on already so I should also mention guys that this would I actually stopped from the whiskey vault it is a small Balcones barrel and is literally the exact same wood that they used for their demonstration on different Charlie walls as the stolen off the distillery floor and figured I could use it for something interesting so here we have it and then falconis wood which every child is giving it heaps of heaps of vanilla caramel toast definitely definitely more heavy on the toast the would definitely sits more on the toast char sort of flavor but it is a really interesting flavor coming from it what I I mean I have wondered for a while with a getting proper cooperage oak would make a difference on my spirits so that's interesting the spirit itself still shining through as well there's a little bit of corn and that presents much more like sweet corn than what I'm used to but that kind of makes sense because the stuff that I've used to make spirits like this before has been feet great maize and this stuff that I got from glad field smelt you know much more like what I'm used to for sweet corn or something like that straight out of the bag so there is some of that coming through but what's surprising to me is that this almost tastes more like it tastes more like a single model and I think what's happened is the rice taken over a little bit more than I thought it was going to the Rye in the barley and it's giving at this and it's giving this awesome if the I find spicy the wrong descriptor sometimes for rye it's not spicy that's misleading it's not chili it's not like cooking spices it's not even black paper spy it's kind of somewhere between it's kind of something similar to a stringency but not a stringency but it's earthy a little sharp it's refreshing man and it makes me want to go back for more it leaves me with this lingering sensation that is kind of sharp and I guess spicy is this the right word and when you take another sip you get it head up front with the almost chocolate the caramel the vanilla and then it fades back into their spicy thing as well so it's almost like a it's nice that it's a flavor reset every time you taste it again it's also got this cold NSE dish in a seat phenyl somewhere between those two lingering sweetness as well and it has that really interesting sweetness there is if you have table sugar and then stevia sweetness you know that it's kind of like a weird it's not sweet but it makes you think it's sweet it's sort of somewhere in between the middle sweetness like licorice root like real liquor sory not the flavor but the sweetness you get from there sure if that makes sense so I would like this in time to swing back more to the sweet not syrupy but the full-bodied more traditional bourbon sort of flavor I think what I'm gonna do is aged these stuff that I've got sitting here this stuff I haven't done anything with us I wanted to try this first I think I'm gonna age it I still use this oak because I think that's really nice but I want to do is lower the ABV just a little bit so I'm gonna drop this down to 48 percent ABV and I want to leave it for I don't know min I mean I know the bell Bell Kona stuff's like two years and it's in Texas and we are not and takes us heat down here so I don't know I'm thinking that's probably gonna be a while so what I do wanna do too is try proofing it down just a little let's aim for 45 percent oh I can't so the corns back a little bit now interesting so I do also wonder if because I'm not distilling this on the grain whether that's why I'm getting this corn out of it you know then a lot of traditional Givens I also think that's the guys that make traditional movement have been kicking ass and taking names for years and years and yes and this is the first or grande Boober maybe but made might have something to do with it - no hmm I'm just thinking okay so let's actually push the sweetness up but it's also pushed the spikey jaggedness up at the end and sort of thumb brought out a bit of fire now what I do think is if you let that sit for a week or two to remail oh sorry so that integrates I think that a lot of that that fire eNOS would would subside all right team so I hope you've enjoyed watching this video I hope it gives you some ideas on some things that you can try if you've tried some other things I would love to hear from you if you've got suggestions on things you think that I should do stick em in the comments down below I'll do my best guys but there's a lot of suggestions so I'll see how we go if you liked the video make sure you give it a thumbs up hit the subscribe button and ring the bell down below as well because YouTube's changing this stuff again ah yeah so if you want to make sure you're seeing my videos do that for me if you really really like the channel and you want to help out some more go and check my website out and chase the crafts and dot karma or you can jump on over to the patreon page and see if that's right for you as well I'll catch you guys next week keep on tracing the craft

Channel: Still It

Views: 129,719

Keywords: malted corn whiskey recipe, malted corn bourbon, making bourbon at home, home made bourbon, how to make bourbon, how to make whiskey, malted corn, malted corn mash, distilling, bubble plates, 4 inch still, home distilling, chase the craft, mash out, tasting, 4 inch bubble plates, Jesse, Still It, corn, Rye, mash, how to distill bourbon, malted barley, how to make easy bourbon, bourbon recipe, bourbon mash recipe, how to make easy whisky, easy whisky, how to make fast whiskey

Id: Y8UQGlNDsEU

Length: 16min 9sec (969 seconds)

Published: Thu Jun 20 2019