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
- Start by machining the cornflakes until fine in your food processor.
- Pour the sugar into a 25 liter fermentation drum and ad 5 liters of hot water.
- Put the cap on the drum and give this a vigorous shake until all of the sugar has dissolved.
- Pour in the lemon juice, followed by the ground conflakes.
- Add another 12 liters of cool water to the drum.
- Pour in the Still Spirits Whiskey yeast and allow this to stand for 15 minutes before stirring this in gently.
- 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.
- Leave the drum open overnight.
- The following day, screw on a cap with a fermentation lock.
- 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.
- 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.