Make Whiskey at home - Really satisfying!

The following will give you a number of recipes to enable you to

Make Whiskey at home
Please remember that the right equipment is essential, and once successful it can be a hugely rewarding hobby.

A number of companies now produce whiskey stills of different types to enable you to Make Whiskey at home.



10 lbs. whole kernel corn, untreated

5 Gallons water

1 Cup yeast, champagne yeast starter


Put corn in a burlap bag and wet with warm water.

Place the bag in a warm dark place and keep moist for about ten days. When the sprouts are about a 1/4" long the corn is ready for the next step.

Wash the corn in a tub of water, rubbing the sprouts and roots off. Throw the sprouts and roots away and transfer the corn into your primary fermenter.

With a pole or another hard object, mash the corn, make sure all the kernels are cracked.

Add 5 gallons of boiling water and when the mash cools, add the yeast. Seal the fermenter and vent with a water sealed vent.

Fermentation will take 7-10 days. When fermentation is done, pour into the still, filtering through a pillow case to remove all solids.


I thought you might like this moonshine recipe to enable you to Make Whiskey at home.

In my experience one of the best, and easiest recipe's

The ingredients are malt, sugar, yeast and rain water.

You can buy the malt from most big supermarkets, if they don't have it they will probably order it for you.

When you are making whiskey at home, some of the recommended brand names for the malt and yeast are Blue Ribbon and Red Top.

The malt is a liquid and comes in a can and the yeast comes in cakes.

To every can of malt you will add 5 gallons of warm water, dissolve 5 pounds of sugar and add 1 cake of yeast. Mix all of this together in a barrel made of plastic, stainless steel, or copper - under no circumstances use aluminum.

Keep it covered with cheese cloth to keep the bugs out and keep it in a warm place until it ferments.

Then you can cook it off in your still, and you'll have the smoothest whiskey you have ever tasted.

After you run off the whiskey, it is clear, like water. You can color it by taking a piece of dry fruitwood (or maple), burn the fruitwood over a flame until it is blackened, then drop the burned fruitwood into your clear whiskey.

In a few days the whiskey will be the color of store bought whiskey.



7 Lbs. Rye

2 Lbs. Barley

1 Lbs. Malt

6 gallons of water

3 grams Yeast

1 gram Ammonium-fluoride.


Heat water to 70 degrees and then mix in malt and grain. While stirring the mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2 minutes).

Keep mixture at 160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and dextrin.

Filter off the liquid and place into your fermentation device, allowing to cool to 70- 80 degrees. Immediately pitch with 3 grams of yeast.

To avoid secondary fermentation and contamination, add 1 gram of ammonium-fluoride. Stir the liquid for 1 minute, then cover and seal with an airlock.

The mash will take 5-7 days to ferment.

After fermentation is complete, pour into the still, filtering it through a pillow case to remove all solids.



5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey)

one package of yeast (using distillers yeast will increase quality and quantity)

5 pounds sugar



Put enough feed to cover the bottom of a 5 gallon bucket, a good 4 inches deep.

Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Mix the rest and finish filling with warm water.

Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid - if your lid has a little cap that screws on, leave it loose to breathe.

4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof.

It is not recommended for pot stills, unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting.

Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.

When you make homemade whiskey you can produce a drink of exceptional quality, and the process can be exceedingly rewarding.

Please take a look at the page I've put together on how Scotch Whisky is made, as this page can hopefully provide the information you are looking for.

If it doesn't then please contact me and I will see if I can be of help, as I'm quite passionate about ensuring people have the knowledge on how to Make Whiskey at home.

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How to make Whiskey - A guide

How is Whiskey made?

All about making Whiskey at home

An introduction to making whiskey at home

Whiskey Barrels - It's the wood that gives it some of the taste

All about Whiskey Stills

Moonshine Whiskey - Illicit and potent

Sour mash Whiskey - A North American Exclusive

Whiskey Glossary - A glossary of all those Whiskey terms

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