Full beginner's guide to home whisky brewing.

1. Introduction : Welcome. If you're a whiskey enthusiast and you are interested in making your own whiskey at home, then you've come to the right place. I'm a second-generation master distiller in Ireland. And now I would like to share with you my knowledge about whiskey in a way that is easily understandable. I know that making whiskey can seem intimidating, but I promise it's easier than you think. My course is designed to be accessible to anyone. Throughout the course, I'll provide you with step-by-step instructions and tips to ensure that your whiskey turns out perfectly. And if you follow my instructions, then you can sip on your own whiskey within one month. You don't need expensive equipment either. Moreover, you can save money by making your own *****. It's not just an incredibly fulfilling hobby, but you can also impress your friends and family with your own personalized whiskey creation. So let's get started. 2. The course's structure: Before we start, it's important to make sure that distilling and making alcoholic spirits are legal in your country. This course is divided into five exciting chapters that will guide you through the entire whiskey making process. In the first chapter, we'll take a quick dive into the world of whiskey and its culture. In the second chapter, we'll explore the necessary equipment and ingredients needed for whiskey brewing. Then, in the third chapter, I'll walk you through the mesh and fermentation process. In Chapter four, you'll learn about the distillation process and how to make cuts. And finally, in the fifth and last chapter, we'll cover the exciting world of aging and tasting your homemade whiskey. 3. What is whisky: Welcome to Chapter One of our home whiskey brewing course, where we will take a closer look at whiskey and its culture. So what exactly is whiskey in simple terms? It's a distilled spirit that must contain at least 40% alcohol by volume and be aged in charred oak barrels for a minimum of three years. But two whiskey enthusiasts, it's much more than just a drink. Whiskey is a lifestyle. When you gather with your friends over a glass of whiskey, it becomes more than just a conversation. It's an experience. It's about the art of savoring the flavors, aromas, and textures of the drink. And as you start exploring this world of whiskey, you'll realize that there's so much more to discover and enjoy. Whiskey can be made from a variety of grains, such as barley, rye, corn, or wheat. Each grain brings its unique flavor profile and characteristics to the final product, the aging process and charred oak barrels also in parts are distinct flavor and color to the whiskey. It's this combination of grains and aging that creates the unique taste and aroma of each whiskey. When you buy your first bottle of whiskey, it's not just a purchase. It's an entry into a world of joy and exploration. You'll discover the different types of whiskeys, each with its unique characteristics. You'll also learn how to taste the drink properly, whether it's neat on the rocks or in a cocktail. So grab a glass and join me on this journey of exploring the world of whiskey 4. Whisky categories: Let's delve a little deeper into the types of whiskeys, each with its unique characteristics. There are more categories out there besides I mentioned, but these are the five major and most important ones. Scotch whiskey is perhaps the most well-known category of whiskey. And for good reason, it's a widely diverse category that offers a wide range of flavors and aromas. Scotch is made entirely from malted barley and is produced in six different regions in Scotland, each region offers its own unique take on the classic drink. But Iowa is probably the most famous for it's smoky and PC whiskeys. Blended scotch whiskeys are also very popular as they combine different distilleries products to create a new unique flavor. Irish whiskey is similar to scotch in that it is made from 100% Bali, but the main difference lies in the use of unmelted Bali in addition to malted barley. This was due to a tax on malted barley imposed by the Irish government in the 18th century, which led many distilleries to use and malted barley to lower costs. Irish whiskey is traditionally produced using pot stills, which give it a unique flavor profile. Bourbon is a quintessentially American spirit that must be produced entirely in America and made from at least 51% corn. It's matured in new charred oak barrels, which gives it its distinctive flavor. Bourbon is known for its sweet caramel and cherry notes, and other distillers often use used bourbon barrels to give their own whiskey a similar flavor profile. This is known as finishing, and it's a popular technique in the whiskey industry. Rye whiskey is made from at least 50, 1%, right? And typically has a strong spicy flavor. It's not as well-known as some of the other categories of whiskey, but it's gaining popularity among whiskey enthusiastic. Finally, the fifth category of whiskey encompasses all other types of whiskey. In recent years, whiskey production has exploded all over the world. And some of the best and most awarded whiskeys are now coming from places like Japan and Canada. These whiskeys offer a unique take on the classic drink and are well worth exploring. So there you have it. The five major categories of whiskey. Each one offers its own unique flavor profile and is well worth exploring for any whiskey enthusiasts. 5. Basic expressions: Let's take a small detour and delve into the world of whiskey terminology. Understanding these terms will make it easier to discuss the whiskey brewing process later on. First things first, is it written with or without an E? The debate rages on. But the truth is that both spellings are correct. It depends on the country of origin. Whiskeys from Ireland or America are spelled with an e, while whiskeys from Canada, Japan, or Scotland are spelled without it. Now, let's move on to the ingredients. Malted barley is a crucial component in whiskey brewing. During the molting process, Bali is germinated. Drawing this process produces enzymes in the barley kernel that break down the stored starch content into sugar, which can then be used to create alcohol. It's also important to crack the Bali kernels into smaller pieces as this exposes a larger surface area to water. Next up is the mash. This is where water is added to the grain and heated to a specific temperature to activate the enzymes and break down the starch into sugars. The result is a sugary liquid that will eventually become whiskey. Fermentation is the process by which yeast produce energy in an oxygen deficient environment. As a byproduct of this energy production, alcohol is created. However, the maximum achievable alcohol content is around 15% as any higher concentration is toxic to the yeast as well. During distillation, cuts are made. There are four parts to the cuts for shots, heads, hearts, and tails. The four shots or the first part of the run and comprise around 60 mililiter per 20 liter of the wash. This is essentially an ethanol that is poisonous the heads or the next part of the run and typically have a high proof as well as flavors that we don't want in our final product. The heart's other parts of the run we will keep in the end, this is the high-quality portion of the whiskey that we will eventually bottle. The tails are the part that we no longer want in our final product. This is a low proof portion that has an unpleasant wet dog and wet cardboard like flavor. Finally, spa Jing is the process by which we wash out the remaining sugars from the malted barley at the end of the mashing process. This ensures that we extract as much sugar as possible 6. How to read a whisky label: When it comes to reading a whiskey label, there are a few things to keep in mind. First and foremost, let's talk about the bottle size. It's usually clearly displayed on the label. So you'll know exactly what you're getting. Next up, you'll see the alcohol content of the whiskey. This is referred to as a BV alcohol by volume or proof. And what's proof you ask? It's basically just twice the ABV. So you can easily do the math. One of the most common questions about whiskey labels is what the term single malt means. Simply put, single means that the whiskey was made entirely in one distillery, from molting to bottling. And if you see malt on a whiskey label, that means it was made using 100% malted barley. The label must also indicate the type of whiskey. And if you see blended on the label, that means it's a combination of multiple whiskeys. Another crucial piece of information you'll find on the label is the age statement. This tells you the youngest barrel used in the batch. And if you're curious about how the whiskey was finished, keep an eye out for labels that mentioned used spirit barrels like x bourbon, and Sherry. If you come across the term cost strength on a whiskey label, it means that the whiskey was aged in barrels. Hi proof. After the aging process, distilleries usually reduce the proof to the legal minimum of 40% ABV. But for higher quality whiskeys, some distilleries don't reduce the proof, allowing you to experience the full unadulterated flavor. Another thing to look for is whether the whiskey has been chill filtered. During chill filtration, the whiskey is cooled to a very low temperature and then filtered to remove any impurities. This process can strip the whiskey of some of its natural flavors and aromas 7. Batch size and sugar: Welcome to chapter two, where we take a look at the necessary equipment. But before we can begin, we need to make some decisions. First and foremost, we need to decide on the batch size we want to create. Why did I suggest a 20-letter batch size? Feel free to go bigger or smaller if that's what you prefer. Next, we need to decide on the style of whiskey we want to create. Personally, I would recommend making a combination of Irish and scotch whiskey. Scotch, because we use 100% malted barley, since it is relatively easy to work with during fermentation. And Irish because for destination, we use a simple pot still for the reason that it is as a beginner and easy and affordable option. 8. Equipment and ingredients: Let's continue with the list of essential equipment you'll need for your home whiskey brewing adventure. First up, we will need a food thermometer. It's an absolute must have in order to ensure precise temperatures during the brewing and when pitching the yeast. Without it, you could end up with a brew that doesn't ferment properly. Next on the list is a pot. You'll need one with a capacity of around 20 to 25 liters to carry out the brewing process. However, if you don't have a pot of that size, you can use multiple smaller ones. For example, for five liter capacity pots would suffice. Alternatively, you can even brew in separate batches. A 20 lighter fermentation bucket is also a key item. You can buy one or make it yourself using a regular bucket. Don't worry, I'll show you how to make it in the next chapter. Let's not forget about the steel will delve into the specifics of stills in the fourth chapter. But for now, I recommend purchasing a small air still or pot still. Check out the link below for more information. You'll also need a gravity reader. At the end of the mash, you'll take a small sample of the sugary liquid and put it in a tube with the gravity reader, this device will indicate the sugar content of the liquid, which is crucial for determining the final alcohol contents after fermentation. In addition, you will need an alcohol meter as well. It works similarly to the gravity reader, but instead of measuring sugar content, it determines the ADV of the distilled spirits. Don't forget a jar with a capacity of 1.5 to two liters for aging your whiskey. A brewing bag will help you strain and separate the wash from the Bali. Sanitizer is an essential component to help maintain a sterile environment throughout the brewing process to avoid any unwanted bacteria from taking over. Bali, specifically, we need malted barley and for a 20-letter batch, you will need around 5 kg of it. It's crucial to ensure that the Bali you purchase is cracked. This is because the enzymes in the Bali cannot break down the starch inside the grain without first being exposed to moisture. Next up is OK. For aging, you'll need some pieces of OK. Don't worry, you can easily find them in any hardware store. In chapter five, we'll take a closer look on how to prepare your AUC for aging. Or you can order whiskey chips online specifically designed for whiskey aging. The last thing you will need his yeast. For the first time. I recommend two packets from any brewer's yeast from a brewing store. But you can even use baker's yeast if you prefer. By now, you have a complete list of necessary equipment and essential ingredients to start your home whiskey brewing journey. Let's move on and take a quick overview to the brewing process 9. Quick overview: Now that we've dipped our toes into the world of whiskey, let's take a closer look at the entire whiskey making process. Whiskey brewing can be broken down into four major parts. Mash, fermentation, distillation, and aging. First up, let's tackle the mash. Mash begins with a thorough sterilization of our equipment. Once everything is cleaned, we heat up our water to the optimal temperature and add it to the body. After letting it sit for awhile, we strain it and cool it down before pitching the yeast. Next up, we have the exciting process of fermentation. This step takes around five to seven days, during which time we can look out for various signs that fermentation is complete. Don't worry. We'll delve into those details later. Once our fermented brew is ready, we can move on to the most thrilling part of the process, distillation. After the first distillation, we are left with a spirit that's around 20% alcohol by volume. We then distilled the Spirit once more and make our cuts to create the final rule spirit. And at the end, we infuse our spirit with charred wood to add fantastic flavors and aromas 10. Sterilization and brewing: Welcome to Chapter three, which is about mash and fermentation. Now that we have the required knowledge and equipment, it's time to take action and start our whiskey growing journey with the mash. While it may not be the most exciting aspect of alcohol making, sterilization is perhaps the most critical step to ensure a successful end product. While it's true that sterility is not as crucial in the case of whiskey making as it is in beer brewing or wine-making, we still want to avoid any odd flavors caused by unwanted bacteria. Once everything is sterilized and clean, we can start making our mesh. To begin, we add around 18 liters of water to our pot or pots, making sure to leave enough space for our grains. If necessary, we can split the process into multiple batches. It's important to keep a close eye on the water temperature with our trusty thermometer and not let it go above 71 degrees Celsius. At any higher temperature, we risk killing off the necessary enzymes which converts the starch into sugar. Once we've reached the optimal temperature, we add our malted barley to the pot, cover it with the lid and wrap it up in a cozy blanket. We set a timer and let them extra sit for 90 min 11. Straining and sparging.: After 90 min, we are left with a delicious liquid full of sugar. But before we can move on to fermentation, we need to separate it from the barley. And for that, we will use our trusty brewing back. We place the bag into our fermentation bucket and carefully pour our wash into it, making sure the bag doesn't fall into the bucket. Once everything is in, we lift the bag out of the bucket and squeeze out as much liquid as possible. Next up is sparking, which involves pouring cold water through the strained barley until the bucket is almost full. This process helps wash out any remaining sugars from the Bali. With that, We're almost done. The last step is to cool the mixture down to 30 degrees Celsius. It's best to place the bucket in a cool place and let it sit for a night. Before moving on, there's one more decision to make, whether or not to add sugar. Adding simple table sugar can increase the amount of spirit we get at the end. But at the cost of quality, I suggest using somewhere 250-750 g of sugar. Keep in mind that 1 g of added sugar is roughly equal to 1 ml of 40% alcohol in the final product. So for example, adding 500 g of sugar would result in an extra half liter of whiskey at 40% ABV 12. Fermentation: Pitching the yeast is a critical step in the whiskey making process. It's the moment when the yeast is introduced to the wash and the fermentation process begins, yeast is a living organism that eats the sugars in the wash and produces alcohol and carbon dioxide. It's essential to ensure that the temperature of the wash is just right under 32 degrees Celsius when pitching the yeast to avoid killing it. Once you have added the yeast, it's time to cover the fermentation bucket with a lid and an airlock. Airlock allows carbon dioxide to escape while preventing oxygen and bacteria from entering the bucket. It's crucial to ensure that the airlock is filled with water so that no air can enter the bucket. Fermentation typically takes five to seven days, but this can vary depending on the temperature of the wash and the type of yeast used. During this time, you will notice bubbles rising through the airlock. These are signs that the yeast is actively fermenting. You can tell that fermentation is ready when alloc is stops bubbling or by checking the gravity of the wash by your gravity reader. Once the potential alcohol amount is close to zero, your wash is ready to be distilled 13. Making a fermentation bucket: As I mentioned earlier, you can make your fermentation bucket at home in case you don't have access to a commercially available one. Or if you want to save some money for the fermentation bucket, you will need a plastic tube, a 20-letter bucket from any hardware store, and a plastic bottle. The plastic bottle filled up with water serves as an analog, just like the one used in the case of an irregular fermentation bucket. As carbon dioxide produced during fermentation, it escapes through the tube and into the bottle. Water creates a barrier that prevents any bacteria or other contaminants from entering the bucket. To make your own fermentation bucket first make a hole at the top of the bucket, same size as the tube, and do the same with the bottle as well. Placed one half of the tube in the hole at the top of the bucket and the other end in the hole on the bottle. Fill the bottle up with water and you are done 14. Basic concepts of distillation: Welcome to Chapter four, where we will discuss the process of distillation. First, let's take a look at the types of stills. There are two main types of stills, pot stills and column stills, although they are very different, the principle of their operation is similar. During distillation, the fermented wash is placed into the chamber of the steel. Then the chamber is heated. As the wash in the chamber reaches 64 degrees Celsius, methanol reaches its boiling point and starts to evaporate. Shortly after at 78 degrees Celsius, alcohol starts to evaporate as well. The vapor rises into a column, then goes through a pipe, which is attached to a coil surrounded by cold water. As the vapor goes through the coil, it slowly cools down and comes out at the end of the coil 15. Pot still: Pot stills or the oldest and simplest form of stills. Typically, Irish whiskeys are distilled in pot stills. Pot stills allow a more complex and flavorful spirit as some of the engineers and other compounds in the wash. are carried over into the final product. Pot stills also have a unique shape with a wide base and narrow neck, which helps to concentrate the flavors and aromas of the final product. Pot stills are less efficient and produce a lower proof product. Therefore, to reach the required ABV, it has to be distilled multiple times. This is why most Irish whiskeys or triple distilled 16. Column still: Column stills have revolutionized the world of spirit making. Unlike traditional pot stills, column stills are more complex and much taller. Column stills are also more efficient and much faster. This is due to their unique design. They work by heating the fermented liquid in a series of chambers, with each chamber being cooler than the one below it. The vapor rises through the chambers and each chamber removes impurities and increases the alcohol concentration until it reaches the top of the column where it is condensed and collected. Basically, column stills performed several distillation at once instead of just one, resulting in a higher ABV spirits, which highly depends on the number of chambers used. Another significant advantage of column stills is the consistency of the final product. The higher the products ABV, the more flavorful as it is. As a result, columns stills are commonly used in the production of vodka, where distilleries can reach an ABV of up to 95 per cent when diluted down, the resulting spirit is neutral and flavor and perfect for creating a wide variety of vodka based cocktails. Both types of stills have their advantages and disadvantages. Pot stills are simpler and allow for more flavor to be retained in the final spirit, but they are less efficient. On the other hand, column stills can produce a higher proof alcohol, but they remove more flavor and its character from the final spirit 17. Spirit run: At the end of the previous video, we ended up with a smaller amount of higher ABV product. Now we are running a second stripping run where we grab our spirit and put it all back into the steel and distill it again like previously. Now, when we are done with this, we end up with a roughly 40% spirit and we can begin our spirit run. We put our spirit back once again, but now we will make our cuts. So to make our cuts, we need to pay attention to the proof, the taste and smell of our product. We want to collect the heart, which is the best and purist part of our run. As I previously mentioned, there are four parts of the run. The first one is for shots. It's basically methanol, which is technically poison, but luckily, it has a much lower boiling point than alcohol or water. So it comes out first from the still. A 20 litter wash contains maximum 60 milliliter for shots. But I suggest to be safe to separate the first 100 milliliter and put it into a jar with big poison writing on it. Don't throw it away because it's perfect for cleaning or setting fire heads. Or the next part of the run, which usually has a pretty high ABV and a strong, harsh banana like flavor, which can overpower our final Spirits. Nice and subtle flavors. So we don't want this in our whiskey. After heads. The next part of the run is hearts. Once we reach the hearts, we don't get that strong banana flavor. But hearts is basically everything what you want to keep later on. And at the end, the last part is tails. This part usually have a lower proof and a very typical odd wet cardboard or wet dog like flavor and smell. This is the part that we again don't want in our final spirit. It's nice you would say, but how does it look like in practice? Well, to make cuts, you will need a lot of glasses. First, we separate the first 100 milliliter and place it into R for short jar. Then we place our first-class under the end of the steel. Wait for awhile and collect approximately 50 milliliter in each glass until you are 100% sure that you are now at the heart. At this point, you can collect a bigger amounts in the camps and make the cuts in around every 100 milliliter. But makes sure to taste the created product in approximately every two to 3 min. Make sure to cover your glasses, which you have collected the spirit, and to place them on the table in the order how it came out from the still. At the moment when you start to taste or smell odd wet cardboard like flavors and smells, changed the glass immediately and start to collect your tails. Collect everything until around five per cent and stop distillation 18. Compilation of the final whisky.: It may seem overwhelming with all the glasses in front of you, but don't worry, it's not as complicated as it seems. First, take a sniff of each glass and see if you can detect any strong or off-putting aromas. Then take a small sip and let it sit on your tongue for a few seconds before swallowing. Pay attention to the flavor body and finish up the whiskey. You can also add a small amount of water to each glass to open up the flavors and make it easier to taste. Start with the glasses at the beginning of the hands and work your way down to the tails. As you sample each class, decide if you want to include it in your final product or not. I suggest putting everything what you don't keep into a separate container. These are called fates. And after a few whiskey making, you will end up with a nice amount of these, which you can desk still again into a new spirit. 19. Preparing the wood for aging: Finally, we have arrived to Chapter five where we discuss the fascinating process of aging and tasting. Now that we have our white whiskey, the only thing left is aging. The aging process is where the magic happens. Over time. The whiskey will absorb flavors and aromas from the oak, giving it a unique character and color. Whiskey a long time ago was ready at this point and restored in barrels for shipping reasons. However, it also gave the spirit and nice characteristic flavor, smell and a beautiful golden yellow color. Therefore, it became an essential part of the culture and the making process. Nowadays, you can't call your product whiskey if it hasn't sat for at least three years in a wooden barrel. But don't worry, we don't have to wait that long. Traditionally, oak is used for aging primarily because of practical reasons. The barrels made from Oak where soft enough to be easily shaped into barrels, but strong enough not to leap. Oh, and one more thing, barrels have to be charged, which creates essential flavors in the whiskey. As I mentioned earlier, you can buy whiskey chips online, which are designed for whiskey aging. But if you prefer, you can make it at home as well. To do so first by a small piece of oak such as a board, and chop it up into roughly one by one by five centimeter pieces. Once you have these pieces, wrap them in aluminum foil and place them in the oven or 3 h at a certain temperature that you can decide based on this diagram, as it shows, based on the temperature at which you are charging your word, you will get different flavors in your final product. Once the 3 h have passed, just take the wooden pieces out and wait until they cool down 20. Aging: We have our wood pieces and thanks to that, they have a much bigger surface area compared to a barrel. The aging will be drastically faster. But how much should we use in our whiskey Exactly? Well, it depends on how long we want to age our spirit. If you age for a shorter amount of time, the flavors can't settle down that much and your whiskey will have a bit more vibrant and sharp taste. But if you age your whiskey for too much time or with too much OK, it can overpower the rest of the flavors in the whiskey. You can avoid both of these by tasting the whiskey from time-to-time. And if you like how it tastes at the moment, then don't age it anymore. Here is roughly how many pieces you should use based on how long you want to age for one month of aging you somewhere 4-5 pieces. If you want to age for a little bit longer for roughly two months, then use three or four pieces for a quarter year aging, use two pieces. And for our half-year long aging, use just one 21. Dilution: Once when aging is completed, we are almost done. There is only one step left before enjoying our own whiskey. And this is dilution because right now you have a high proof spirits, but it's unlikely that you'll want to enjoy it at such a high concentration of less, of course, you're feeling particularly adventurous. However, for those who prefer a milder flavor profile, it's recommended to dilute the whiskey with water. But how do you determine the right amount of water to add the best diluting the whiskey by taste. Here's how. Grabbed five glasses and pour ten milliliter of your whisky into each glass, then at varying amounts of water to each gloves, starting with zero and gradually increasing by 2.5 milliliter increments until you reach the last glass, where you will add ten milliliter of water. Next, taste each glass and decide which one has the ideal flavor for your palette. Once you've determined the perfect dilution level, scale up the volume to dilute your entire batch of whiskey. If you're looking for a more precise approach, there are a variety of calculators available online that can help you determine the final alcohol content of your whiskey based on the amount of spirits and water used. I've included some helpful links below to get you started. 22. Tasting: Congratulations, you have had made your first whiskey. Finally, it's time to taste. This is the moment when you get to enjoy the fruits of your labor and save other flavors and aromas that you've created. But how do you taste whiskey properly? The key is to take it slow and engage all of your senses. Here's a quick guide to help you get started. First of all, if you plan on pursuing whiskey brewing and consuming as a hobby, consider investing in a Glen can glass. This uniquely shaped glass is specifically designed for whiskey tasting with a tapered shape that concentrates the aromas and allows for easier Nozick, but a regular wine glass or any glass which has a wide base and a neuro neck will suffice. First examined the color of the whiskey in the glass. Take note of its color and clarity. Then gently swirl the whisky and the glass to release its aromas. Bring the glass to your nose and take a deep sniff. What sense do you detect? Do you sense any fruits, ******, or other aromas? After enjoying the fantastic smell of the whiskey, take a small sip. Like if you would sip a hot coffee and let it rest on your tongue for a few seconds, then slowly swallow. Pay attention to the flavors that linger in your mouth is the whiskey suite or smoky, spicy or smooth. After swallowing, notes The aftertaste or finish up the whiskey. Does it linger on your tongue for a long time? Is it dry or oily? Throughout the tasting process? Don't be afraid to share your thoughts and opinions about the whiskey. Taste is subjective. So say whatever comes to your mind. For example, you might say, this whiskey has a floral aroma that reminds me of walking through a garden, or the smoky flavor of this whiskey takes me back to my camping trips as a kid. And that's it. Sit back, relax and enjoy your own whiskey