Corn whiskey is a popular homemade spirit appreciated for its unique, smooth taste. Making corn whiskey can be a rewarding and fascinating process. In this article, we will provide a step-by-step guide on how to make corn whiskey at home.

Ingredients:

– 10 lbs cracked corn

– 5 lbs malted barley

– 3 lbs rye (optional)

– 4 gallons water

– Activated distiller’s yeast or a whiskey yeast strain

Equipment:

– Large fermenting bucket or container (15-gallon capacity)

– Mash paddle

– Cooking thermometer

– Hydrometer

– Airlock

– Siphon tube

– Stove or heating element

– Large stainless steel or copper pot still

Step 1: Preparing the Corn Mash

Begin by heating four gallons of water in a large pot to approximately 150-160°F (65-71°C). Add the cracked corn into the heated water, stirring constantly with a mash paddle. Maintain the water temperature for one hour to extract all the sugars from the corn.

Step 2: Adding Malted Barley and Rye (Optional)

After one hour, add the malted barley and rye (if using) into the corn mixture while letting the temperature drop to around 150°F (65°C). Stir continuously for an additional 30 minutes to release enzymes that convert starches into fermentable sugars.

Step 3: Cooling Down and Measuring Specific Gravity

Once you’ve mixed the grains thoroughly, cool down your mash in a large container until it reaches room temperature. Use a hydrometer to measure specific gravity, aiming for between 1.060 and 1.070 to ensure an adequate sugar level for fermentation.

Step 4: Pitching the Yeast

Add the activated distiller’s yeast or chosen whiskey yeast strain into your cooled corn mash. Mix well, ensuring that the yeast is evenly distributed.

Step 5: Fermentation

Cover your fermenting container with an airlock or airtight seal. Allow the corn mash to ferment for seven to ten days at room temperature. Monitor daily for visible signs of fermentation, such as bubbling or froth formation. You may also use a hydrometer to measure specific gravity continually dropping, indicating ongoing fermentation.

Step 6: Distillation

Once fermentation is complete, siphon the liquid (now called “wash”) into your pot still. Discard any leftover grains or sediment. Set up your pot still according to the manufacturer’s instructions and start the distillation process on a low heat. Collect and discard the first few ounces of liquid produced (also known as “foreshots”) to remove any harmful substances.

Step 7: Collection and Aging

As you continue to heat the wash, collect the distilled liquid in clean containers. This liquid, known as “white dog,” is your unaged corn whiskey. To enhance flavor, color, and smoothness, age your corn whiskey in oak barrels or add oak chips followed by storage in a cool, dark place for at least three months. The longer you let it age, the smoother the final taste will be.

By following this guide, you can create a delicious homemade corn whiskey to enjoy responsibly with friends and family. Remember that distilling alcohol at home may be subject to local laws and regulations – always adhere to any legal requirements in your area before starting this process.