/ck/ - Food & Cooking

>>8376126

The process is fairly simple. We mash in on Monday and by Saturday the yeast has usually done its job. Then we kill the yeast, remove the solids and transfer the remaining liquid into the still for distillation.

The still we use is an old antique 5 gallon copper pot still and the worm i made out of copper refrigerant piping since you can buy it already coiled its just a matter of stretching it out and put into a rain barrel for cooling.

For our mash we use mostly corn, we started with cracked feed corn but found that sweet corn results in higher initial proofs. We use 2-row milled barley as an enzyme for the yeast and some brown sugar to boost the proof. Our first yeast we used was "Turbo Yeast" but we've since switched to a Tennessee Whiskey Yeast.

The stuff in my initial picture is 2 types we make, raw shine in the jar and aged on the left side. We have 3 liter aging barrels.

I can go into more detail about the process itself like temps and test equipment if you want but its pretty straight forward. Oh and we do two distillations.