How to Make Cornflake Whisky From Start to Finish – Hand Crafted Corn Whisky at Home!!!

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How to Make Cornflake Whisky From Start to Finish - Hand Crafted Corn Whisky at Home!!!
Recipe type: Distilling Whisky
In our previous 2 Serious Distilling episodes we covered the equipment and the theory behind alembic and reflux distilling. Today we're getting into the real stuff when we make a batch of amazing corn whiskey from cornflakes.
  • 5 Liters hot water
  • 12 liters cool water
  • 4kg Refined white sugar
  • 700g Cornflakes
  • 20g Still Spirits Whisky Yeast
  • Juice of one lemon
  1. Start by machining the cornflakes until fine in your food processor.
  2. Pour the sugar into a 25 liter fermentation drum and ad 5 liters of hot water.
  3. Put the cap on the drum and give this a vigorous shake until all of the sugar has dissolved.
  4. Pour in the lemon juice, followed by the ground conflakes.
  5. Add another 12 liters of cool water to the drum.
  6. Pour in the Still Spirits Whiskey yeast and allow this to stand for 15 minutes before stirring this in gently.
  7. This yeast contains amyloglucosidase enzymes which convert the complex sugars in the corn to simpler structures resulting in a better fermentation and a broader spectrum of aromatics and flavors.
  8. Leave the drum open overnight.
  9. The following day, screw on a cap with a fermentation lock.
  10. Allow the mash to ferment for 10 to 14 days. At this stage, the bubbling will have stopped completely and if you taste a sample, the mash will have no sugar left at all as this has been converted to alcohol.
  11. Please click HERE to go to part 2 of this episode where we will strain and clear the mash, before distilling it using the Still Spirits Alembic still.


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