How to make a glass of whiskey? The recipe for whiskey from moonshine

Of course, whiskey is considered a very noble and refined drink, but, according to some drinkers and snacks, it does not differ much from the ordinary "samogra". Especially if the latter is kicked out by all the rules, with the observance of technology and from grain raw materials. However, moonshine is drunk almost immediately, and "viskarik" must be kept in oak barrels. How to make a glass of whiskey? The idea was born by way of not too complicated manipulations with the pervaka, in order to turn that into a drink of Scottish places. Interesting fact: if you do not have a sensitive perception of an experienced taster, you will not always see the difference between an authentic imitation and the original, and most likely, you will not notice it at all. How to make a glass of whiskey? Several recipes and tips for home conditions - your attention!

Home "viskar"

The recipe for whiskey from home-made moonshine is as real as the other home-made strong drinks: for example, cognac. You can work a little and make a real brand in the kitchen, focusing on the original technologies for preparing strong alcohol, and if you do not really want to spend a lot of time, you can greatly simplify the tasks: simulate whiskey in a less complicated way, using already prepared moonshine. Undoubtedly, it will be better if it turns out to be cereal (for example, from wheat grain), but when it is not available, you can use it at your fingertips or on a shelf in the pantry.

Whiskey from distillate

The recipe for whiskey from home-made moonshine includes an important point - cleaning the product. It should become free of fusel oil with impurities. The best way for this manipulation will be its repeated distillation, but sometimes use other cleaning methods - using manganese or soda, for example.

And to make home whiskey closer to traditional options, you need to adjust the color of the drink. Yellowish or amber shades of color to Scotch whiskey gives an oak: barrels for extracting the distillate are made from it. So any person, thinking about how to make whiskey from home-brewed in the kitchen, will try to buy a barrel - then, to withstand the drink in it. Without a doubt, you can do everything and much easier: to make the distillate become an authentic color, you need to use an oak extract. Let's consider different variants more in detail.

How to make a brew of whiskey quickly

This option is the most budgetary, it is available and simple in its execution. In it, the distillate is given only flavoring characteristics and flavor of the original. This method is best suited for parties, corporate parties or social gatherings in the circle of comrades.

Ingredients

We need to have: three liters of home-brewing double-cleaning from raw grains with a strength of at least 50% (this is important), three large spoons of oak (from the pharmacy) bark, 50 grams of burnt coals (the process is best done on your own), 7 pieces of dried apricots, 7 pcs. . Prunes (can be pitted).

The process itself

1. We refine the coals to the dust state.
2. In the prepared glassware (can be used 3-liter ordinary can), fall asleep oak bark, crushed coal and dried apricots with prunes. Top with a half liter pervak and mix, adding the remaining moonshine. The dishes are filled up to the fullest.
3. Once again stir and mix the resulting mixture with a lid, sending it to a cool dark place for a couple of weeks: this is one of the fastest ways to make whiskey from a brew.
4. We remove the jar from the "cache" and filter through the layer "cotton wool + gauze" (you can use a carbon filter).

Done! You can start tasting and eating a tasty and pleasantly smelling drink, only remotely resembling a raw material.

How to make a glass of whiskey in an oak barrel

Of course, the best "viskar" (even more pleasant than famous brands) can only be obtained in a barrel. For infusion of moonshine at home, not too large oak barrels of up to 10 liters are suitable. Now they can be easily ordered through the Internet or bought in a special store. Remember: the smaller the capacity of the barrel, the sooner the process of infusion will pass, and the oak flavor will quickly saturate the moonshine with tannins. But when you expect to insist a drink in a container for a long time, it is more correct to purchase barrels up to 50 liters.

About the share of angels

It is worth remembering that when the drink is aged, a small particle of alcohol should evaporate: it is also called the "share of angels". And it is not so important how much the barrel has - 5 or 50. The norm is loss of up to 10% of alcohols per year. The period of insisting on moonshine depends on the volumes of tare from oak, the number of liters, the fortress. For a period of time, both the temperature of the medium and the humidity will affect. There are other minor nuances. In dry places, the fortress of the infused product grows considerably and can rise from 55%, for example, up to 75%, and if the drink is kept in damp places, its strength drops from 55% to 40%. In both cases, the total volume of the contents of the barrel is reduced.

Do not forget about the "share of the angel" in the keg - sometimes top up. Once a month (when the oak barrel, up to 10 liters) can be tasted, taste the tasteless moonshine, because it is better to be a bit too thin to overstrain the distillate. The approximate term of ripening of grain distillates in a 5 liter barrel of oak at room temperature for whiskey is from 6 to 10 months.

On oak bars

This cooking option is slightly simpler than the barrel method, but the result is quite worthy of praise. Such a whiskey can be even better than some of the shops and will be an excellent drink in those moments when you want to sit in the cozy calm of the house yourself, to chat heart to heart with the closest people. So, another option of how to make homemade whiskey from moonshine.

Components

We need oak racks (or pegs or pieces), such that they fit freely into a three-liter container, a moonshine with a strength of more than 50%, the capacity itself - it perfectly embodies an ordinary glass three-liter jar of cucumbers.

The process itself

First we prepare the oak itself. Fragments of a tree we twist in a foil that there was no lumen, and we place in an oven for three hours, no more. The temperature of the stove will directly depend on the flavor of the whiskey you get.

• 120 ° C and above - the drink will have a weak oak flavor.
• At 150 ° C - the oak flavor of whiskey turns bright and pronounced.
• 205 ° C and above - an alcoholic beverage will acquire vanilla shades.
• 215 ° C - the notes of a smoke inherent to the Scottish grades are felt.
• More than 270 ° C - there is a taste of almonds.

Pegs are again burned with fire, so that they are slightly charred. This nuance will determine the gamut of colors of the future drink.

Prepared "oak" for a few pieces are laid out in three-liter containers, we pour in moonshine, close tightly. Exposure continues in a dark and cool place for at least 3 months. The final figure of aging at home - three years, longer simply does not make sense. This is one of the most effective ways, as from the moonshine to make whiskey without the taste of moonshine.

On oak sawdust

This option for manufacturing technologies will almost completely replicate the previous one. With the main ingredient - moonshine - and the oak additive the same manipulations are carried out, but instead of pieces of oak we take its own sawdust, and immediately before use, it is evaporated in boiling water. Then follow similar steps to prepare a drink in a glass container: holding for at least three months. But if there is such an opportunity, it is better to take whole pieces.

And in order to get a Scottish peaty taste at the outlet, some "whiskeys" at home use so-called liquid smoke - a special food additive, designed to give the dishes spicy smoked taste. However, other adherents of brewing, on the contrary, do not recommend doing these manipulations, considering (and not without reason) such a seasoning of harmful and for taste of the drink, and for human health.

Have a nice drink all!