Jacks recipe for "liquid golden heaven" ...
TA DA!!! liquid
golden heaven. For a slight fruitiness to this, toss in a raisin or two (per
bottle), and let them soak for a week. Having alot of pure sugar spirit
around thats really clean tasting is a good thing for anyone (including
traditional potstillers') to have laying about! Without blending, pure malt
(made with extract) costs about $10US a litre- this makes it more
economical, but just as tasty!!
- Soak 50 grams of peated malt in a gallon of water at 155F for 45
minutes- remove the grain, add another gallon and a half of water and bring
to a boil- stir in 12 pounds pale malt extract-top up to 5 gallons and cool.
Ferment with a dry ale yeast.
- Then put this five gallons into 10, half full
gallon milk jugs and freeze them SOLID in your freezer. Invert the jars over
some one quart canning jars and allow the liquid to drip out (no external
heat) until the quart jar is full- the result will be about 2.5 gallons of
malt wine at about 17%abv.
- Use the "brewing schnapps without a still" type of
still (the ice water bath still) to turn this liquid into a 55% abv spirit.
- Then blend this unaged spirit 50/50 with some sugar spirit (double distilled
and carbon polished- diluted down to 45%abv then aged for one week on
virgin-new, uncharred, American oak- 1cup of oak per gallon of spirit)
then add one tablespoon of honey per quart bottle (dissolved and boiled until
clear in some water- just use equal parts water/honey)
For a wheat whisky, Jack writes ...
This is the grain bill for Maker's Mark "red wax seal" whisky (the founder of the distillery insisted on
the Scottish spelling, instead of the Irish "whiskey):
Mash in the 150 to 155F range for 90 minutes, then ferment on the grain,
strain out the solids, then distill to about 70 to 80%abv. If you have any
soured mash (from previous whiskey runs) or "backset" use a mix of backset
(33%) and water (67%) for your mashing water- this is how the distillery does
it. If you want a more neutral flavor, Stoli vodka is wheat based, just
distill an all-wheat mashbill (ferment on the grain again) then distill to a
higher proof- around 90%abv.
- 70% corn
- 14% wheat
- 16% 6-row barley malt.