Carefully pour the fermented wort through the cheesecloth. At this stage in the process, the liquid is now referred to as wash. Siphon the wash into a still. You can use a copper pot still or a continuous still. A continuous still is favored by modern distillers, while Scottish whiskey is usually made in a copper still.
A continuous still, also called a column still, can be run continuously. A pot still, on the other hand, can only be used for small batches. Part 3. Use a medium temperature to slowly heat the wash over the course of 30 to 60 minutes until it reaches the desired temperature.
Keep a close eye on the temperature gauge on the side or front of the still. Turn on the condenser. The heat turns the alcohol into vapor, while leaving the water as a liquid. The alcohol vapor is condensed back into a liquid and collected in a water-cooled condenser. Throw out the heads. The heads contain dangerous methanol that can seriously harm you if consumed.
Never drink the heads! Contact your local government to determine if they are any specific disposal requirements pertaining to distillation waste. Collect the hearts in small batches of 2 cups ml each.
Continue collecting liquid from the condenser in small batches. Throw out the tails. Never drink the tails! Let everything cool down, then thoroughly clean the still. Part 4. Age rye whiskey in new, charred oak barrels for years. Transfer the whiskey to new, charred oak barrels. Keep them indoors in a dry, cool environment.
To be considered straight rye, the whiskey needs to be aged for at least 2 years. Test the ABV and dilute the whiskey if necessary. Once the aging process is complete, use a hydrometer to test the alcohol by volume ABV content of the whiskey. Because the ABV will be quite high, you can dilute the whiskey with purified water prior to bottling it. Bottle the whiskey. Transfer the whiskey from the barrels to glass bottles to preserve the flavor.
Seal the bottles and create labels for them with the date and contents. Now you can enjoy your own, homemade rye whiskey! Please drink responsibly. The next step in collecting your distillate is the hearts.
During this step, the distillate should lose its harsh, solvent smell that was present during the heads. This is the stage where skill and knowledge come into play.
Isolating your hearts and maximizing your production is a bit of an art. Using a balance of science and your senses will determine the quality of your whiskey end product. The final stage of collecting your rye whiskey distillate is the tails. The tails will taste noticeably different from the hearts.
First, you will notice a steep decline in sweetness. Then you can even begin to see an oily top-layer on the surface of your product. The distillate will begin to feel slippery between your fingers. This is because of the water, carbohydrates, and proteins present.
You can either throw out your tails or set them aside for a second distillation. Now at this stage in making your own rye whiskey, you have a choice to make.
Whether to age your whiskey or not. If you do decide to simply skip the aging process and bottle up the distillate, you have technically made a moonshine or white whiskey. The aging process will drastically affect the overall flavor profile of your rye whiskey.
By aging your whiskey in a charred oak barrel or using oak chips for a given period of time, it will give the whiskey its golden coloring and it will absorb the oaky flavors. A chemical process called adsorption also takes place during aging. Many distillers will use barrels which have been used to age other spirits such as rum or brandy to give their whiskey a distinct flavor profile.
The amount of time that you decide to age your whiskey is completely up to you. Generally, a rye whiskey will be aged from 1 to 3 years. At Mile Hi, we have a variety of different oak barrels , oak chips, and oak spirals to allow you to capture the exact aged flavor profile for your spirits.
You can use a hydrometer to do this. You can dilute the whiskey with purified water prior to bottling it if the ABV is too high.
Great Job! We hope this walkthrough guide was helpful and you churned out a top-shelf spirit. Now comes the cleanup step. Be sure to wash every piece of equipment down thoroughly to ensure a high-quality product in future runs.
Disassemble your still and store it in a cool, dry place. Thank you for visiting Mile Hi Distilling, your one stop shop for all of your whiskey distilling needs. We hope you enjoyed learning how to make whiskey. If you enjoyed this guide on how to make rye whiskey , check out our other guides on how to make rum and how to make vodka. Let us know what you thought of this guide by leaving a comment or a star rating below.
American Whiskey As European settlers arrived in early America, they also brought the art of distilling whiskey with them. Getting Started: Picking Your Whiskey Mash Ingredients Like we mentioned above, whiskey is a spirit which has many different varieties and styles.
Stir the mixture continuously for 7 minutes. This process takes several hours on its own but can be sped up significantly with the use of an immersion cooler. Aerate the mixture by dumping it back and forth between two separate containers for 5 minutes.
Pour the mixture into your fermentation bucket. We carry complete fermentation kits for these as well as the materials to produce your own. It is important to have the bucket, cap, and air-lock. A spigot also makes for easier pouring. Check it out below! Straining Siphon some mash water out of your mixture, taking care to leave behind all solid material and sediments, and into a container to adjust pH.
If your still setup has a condenser, hook up your water input and output. Collecting Your Rye Whiskey Distillate Collecting your rye whiskey distillate is the best part of this entire process. This produces a higher pH for a wider range of flavor. The mixture is pumped into a fermenter and held within a constant range of temperatures to prolong fermentation for a smoother, more complex spirit.
The fermented mash is pumped into a pot still for a first round of distillation, called stripping. This is to separate the alcohol and congeners at this point, called low wines from the mash.
The low wines are then moved back to the pot still. An attached side column allows Mihalich to control the process, making "cuts" where he determines the head early waste , hearts the booze , and tails the unpleasant finish.
The rye comes off the still at to proof. It is diluted with water to proof, then transferred to gallon barrels. The smaller barrels provide more surface contact between the liquid and the wood torched to a No.
This develops a deeper flavor profile and naturally produces the deeply amber, almost flame color of real rye. The big differentiator for Dad's Hat comes at the bottling, which isn't done on a per-batch basis.
Instead, barrels are emptied into a 1,gallon tank that is never allowed to drop below one-third full. The new spirits are blended with the old and then bottled, leaving one third of the tank for the next batch. This way, each bottling is a mixture of different ages, always with a distinctive core flavor.
The process is similar to a Spanish method of maturing sherry called solera.
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