How to Make Cornflake Whisky from Start to Finish – Part 2 – Homemade Corn Whisky from Cornflakes

corn whisky, how to, how to make corn whisky, cornflake whisky, how to make cornflake whisky, homemade corn whisky, homemade cornfake whisky, homemade corn whisky from cornflakes, home distilling, distilling corn whisky, home brewing, whisky, moonshine, whiskey, alcohol, home, still spirits turbo 500, still spirits turbo 500 distilling system, how to make, whats4chow, distilling series, still spirits, turbo 500 distiller, alembic distiller,

How to Make Cornflake Whisky from Start to Finish - Part 2 - Homemade Corn Whisky from Cornflakes
Recipe type: Home Distilling
Hi and welcome to episode 512 with and the second part of Making Cornflake Whiskey. In the previous episode we made the cornflake mash. This episode deals with clearing the mash and distilling the corn whisky,
  • 5 Liters hot water
  • 12 liters cool water
  • 4kg Refined white sugar
  • 700g Cornflakes
  • 20g Still Spirits Whisky Yeast
  • Juice of one lemon
  1. To strain the mash, place a straining bag in a 25 liter bucket.
  2. Pour the mash into the bag.
  3. Gather up the edges of the bag and lift it from the bucket. Twist the bag to squeeze out as much liquid as possible.
  4. Pour in part A of the Still Spirits Turbo Clear and stir this in thoroughly. Allow the mash to stand for 30 minutes before proceeding.
  5. Pour in part B of the Turbo Clear. Use your stirrer to top stir the liquid. All you want to do is spread part B across the surface of the liquid.
  6. Put the lid on the bucket and allow this to stand for 24 hours to clear.
  7. The following day, rack the mash and pour it into the distiller.
  8. Lock the distiller lid and attach the cooling pipes and distillate pipe.
  9. Drop the probe thermometer into the thermometer receiver.
  10. Turn on the power to the still.
  11. As the head temperature reaches 42c, the first drips will start coming from the still. Collect the first 100ml as the foreshots.
  12. This consists mainly of acetone and methanol, and is discarded.
  13. As the head temperature reaches 60c, the flow will increase.
  14. Collect this in 100ml batches. Measure each batch with your alcometer.
  15. When the ABV reading drops below 80%, this marks the end of the heads. Keep all of these batches separate for blending later.
  16. Continue collecting batches of 100ml. When the alcometer reading drops below 60%, this marks the end of the hearts. Put these batches aside.
  17. Continue collecting batches until the alcometer reading drops below 20% ABV.
  18. At this stage the head temperature will be around 95c.
  19. Turn of the power.
  20. Allow all of your heads, hearts and tails to cool completely. Cover these with lint free cloths and allow them to stand overnight to dispel any volatiles.
  21. The following day, blend the batches as explained in the cutting and blending video, and pour your final blends into bottles.
  22. At this stage, the ABV of the blends will be between 60 and 70%. Don't dilute these yet.
  23. Add 1 to 2 grams of French wine barrel oak chips to each liter of alcohol.
  24. Cap the bottles and place them in a cool place to age and mature.
  25. As they age, the oak will color and flavor the whiskey. There is no rule regarding aging time. When the whiskey attains a golden color that you like, it is ready. Strain the whisky and dilute it with RO water to 43% ABV and re-bottle in suitable bottles.


Scroll to top

Kitchen Conversions