Making whiskey from alcohol with your own hands. How to make a drink at home? Homemade whiskey from alcohol Whiskey from vodka at home

Real whiskey will be offered to you in the bars of Ireland and Scotland. They produce a strong alcoholic drink in accordance with all the secrets, thanks to which it acquires a unique, recognizable taste.

But if a trip abroad is not yet in the plans, do it easier: make whiskey from alcohol at home and enjoy life, from time to time “skipping” a glass in the evenings. It will take patience, because its preparation does not tolerate fuss.

We will approach the preparation with full responsibility and start with the process preparation of oak chips- only in this case the result of the work and the original drink will be identical.

Whiskey at home from alcohol insists on oak pegs, since it is hardly rational to get and store in a small apartment.

The recipe includes the ingredients:

• alcohol (diluted to 450.2 l);
• glucose bought at a pharmacy (you can use sugar instead) - 20 ml;
• oak chips - 100g;
• soda - a tablespoon;
• water (12 l).

According to a popular recipe for making whiskey at home from alcohol, they start by purchasing oak pegs from a hardware store.

Having delivered the pegs home, they are placed in cold water for a day, changing the water every 8 hours. Then a soda solution is prepared and chips are poured into it. In order for whiskey to turn out to be of good quality, it is necessary to leach tannins - this role is performed by soda.

Leave the chips in soda solution for 6 hours. We drain the soda, wash the pegs, lay them out in the sun or at home in a warm, dry place and dry them. But that is not all! To cook whiskey, which will be indistinguishable from the real one, at home, roast the wood chips in the oven. "Bake" oak bars for 2 hours.

There are nuances here

How to make whiskey with a subtle, subtle aroma of oak bark? To do this, the chips are fried at a temperature of 150ºС. Do you want to feel a light taste of vanilla in the drink? Raise the temperature to 205°C. At 215°C, there will be "smoke" in the whiskey. And if you “add heat” to 270ºС, notes of almonds will appear.

Chips are fried by wrapping them in foil. Can be done in 2-3 layers. The last stage is charring on an open fire.

If you do not skip any of the above points, you can make almost natural whiskey at home.

Pour the prepared wood chips into, pour glucose (or sugar syrup) - so the taste will be softer, pour alcohol “under the neck” and close tightly with a lid. Alcohol infusion is aged for a week, after which the first sample is made. Most likely, the whiskey will not be ready yet. Therefore, shake the bottle and leave for another week.

The desired result is obtained after 2 months of insistence. If the drink suits your taste, pour it into branded bottles and serve it on the table. Let the guests try to determine if they are being treated to an authentic Scotch whiskey or a home-made product!

The recipe is simpler

How to prepare this alcohol, if it seems to you a complicated and time-consuming undertaking with soaking and roasting wood chips?

Let's use the folk trick and simplify the recipe. We buy:

• oak bark (sold in a pharmacy as an anti-inflammatory, astringent);
• charcoal (50 g);
• prunes or dried apricots (10 pieces).

Still need alcohol and water. Alcohol follows up to a fortress of 45º. If it is difficult to purchase alcohol, buy high-quality vodka.

We boil water. Then we pour charcoal, dried fruits into a bowl with water and add alcohol (you need to take one fourth of alcohol). We mix everything properly. then add the rest of the alcohol, cork the composition with a lid and put it in a dark place. We insist a month or two.

After the specified period, open, filter. We pour into beautiful bottles. Whiskey made in this way will be less like real whiskey than the one that we “brewed” according to the first recipe. But he has every chance to please the guests!

"Raisins"

Finally - a couple of secrets on how to give the drink color.

1. We buy saffron, take 25 g and mix with 200 g. Let stand 2 weeks. Stir the solution occasionally. You will get a bright yellow "drink". We pour it into the finished whiskey - and our "Scottish product" begins to play with yellow colors.
2. We take black bread - pink bread. Pound so that you get a small crumb. Fill bread with vodka. We put for 3 days in a warm place where the rays of the sun do not fall. At the exit we have a brown "paint" for our whiskey. It will add additionality to the originality of the taste range.

Do you think it is possible to make whiskey at home - or at least a drink that resembles it as much as possible? Have you tried cooking methods similar to those described above? Or do you have your own "signature" recipe?

Write to us about your experience. Self-made alcohol has advantages over purchased alcohol: after all, instead of the original one, you can buy a fake, and you are 100% sure that you are a home-made product. We look forward to your feedback and suggestions!

Many people like the taste of whiskey, but not everyone is satisfied with its cost. Yes, and you can buy a fake even in an elite alcohol store.

Try to make whiskey from alcohol at home, moreover, it is tastier and more natural than professional scammers who supply counterfeit products to the counters do.

The benefit is obvious:

• You don't pay crazy money for a bottle of almost the same product.
• There is always something to treat friends.
• With the right choice of alcohol, you avoid methylene poisoning.

Attention. Real whiskey by distillation of malt mash with further aging in oak barrels.

The closest thing to natural whiskey, produced in your own kitchen and then infused in a barrel. After all, it is not for nothing that many people call whiskey Scottish grain moonshine.

What will you do with alcohol - just an imitation of a drink. And how whiskey-like it turns out depends on the quality of the ingredients you use and the exact adherence to the recipe.

To make homemade whiskey, it is advisable to take pure alcohol. Well, if it is Lux or Alpha alcohol. Alpha is created exclusively from grain raw materials. In Lux - no more than 35% of potato raw materials.

In the Basis and Extra brands, potato starch can be up to 60%, which will not have the best effect on the taste of whiskey (see:).

Note. Alcohol is required to make imitation whiskey.

Vodka in this case is not suitable due to insufficient strength, which will also fall when adding ingredients and insisting.

The technology is based on the right approach to the process:

1. Dilute the alcohol to 50-60° using . Remember: pour alcohol into water, and not vice versa, so that the chemical reaction occurs correctly. Otherwise, the liquid may become cloudy. The only way to get rid of this is by a second run.

Reference. With a strength of less than 60 °, alcohol removes the necessary flavoring substances from the raw material better. 96-degree does not absorb aromas well and stains worse.

1. Rinse oak bark from a pharmacy (or self-harvested and dried) with running water under a tap, folding it into a colander.
2. Put the bark in a container and pour the diluted alcohol according to the recipe.
3. Place the closed container in a cool, dark place for 3 days to 2 weeks. Look at the color and try. The liquid should turn light brown and taste good.
4. Strain the tincture and use to create homemade whiskey, adding according to the recipe.

Some recipes call for infusion of oak bark and other ingredients at the same time. Read the recipe. If it is supposed to be infused for a month or three, and the bark is more than 3 tablespoons per 3 liters of alcohol, it is better to make a tincture of the bark, otherwise there is a danger of “overstaying”.

The result will be a liquid oversaturated with tannins, an unpleasant liquid to drink, which has little to do with whiskey.

smoked whiskey recipe

There are many recipes for homemade "smoked" whiskey from alcohol. Here are the most interesting, in our opinion.

With sherry and moonshine

Try this recipe, which will require:

• 3 liters of alcohol diluted to 50 °;
• oak bark - 50 g;
• elecampane from a pharmacy - 20 g;
• liquid smoke - 2-4 drops;
• sherry or other fortified white wine - 25-30 ml;
• moonshine (preferably grain) - ¼ cup;
• sugar syrup 1 x 1-2 tbsp.

First, make a tincture of oak bark. After straining it, pour in the rest of the ingredients and leave for 3 days. Filter and pour into signature whiskey bottles.

With black bread

Take:

• 3 liters of 50-60 degree alcohol;
• several crusts of black bread - 100 g;
• 30 ml of glucose;
• oak bark or chips of strong roasting - 150 g;
• liquid smoke - 4-6 drops;
• 150 g of good moonshine.

Divide the preparation into several stages:

1. First, make a tincture of oak bark or chips. Enough 3 days. Filter.
2. Create a smoky effect by adding liquid smoke, remembering that it is a concentrated liquid.

Peculiarities. So that the taste does not turn out to be too “smoked”, aggressive, add liquid smoke drop by drop and try to stop in time.

1. Add glucose to remove the alcohol taste. If you are preparing "Scotch" whiskey, 15 ml of glucose is enough, for "Irish" add the entire dose according to the recipe.
2. Look at the color. If you want richer, then chop the dried crusts of black bread and pour a small amount of strong alcohol (moonshine is possible). After three days of infusion, you will get a natural dye, which also has a bread flavor. Filter thoroughly to remove particulate matter. Add little by little to your "whiskey", tasting and looking at the color. When you're happy, stop adding.

Such a drink without exposure to light and in coolness is stored throughout the year.

A quick recipe with dried fruit and a can of alcohol

You can quickly prepare a drink that is very reminiscent of whiskey. To do this, you need alcohol, which you dilute to the volume of a three-liter jar, charcoal and dried fruits.

Also buy or make your own birch, linden, oak, or fruitwood charcoal. Take:

• 1550 ml of pure alcohol 96°;
• 1450 ml of water;
• 30 g of crushed oak bark;
• 50 g of charcoal crushed almost into dust;
• 4 things. prunes and 5 pcs. dried apricots or 8-10 pcs. one type of dried fruit.

Cooking order:

1. Put prunes with dried apricots, coal and oak bark in a three-liter jar.
2. Boil water and add ingredients.
3. Let stand until cool.
4. Add about a liter of alcohol and stir well.
5. Add the remaining alcohol.

Attention. This recipe is quick to prepare, but you need to infuse the whiskey mixture in the refrigerator or cellar for at least 2 months (4-5 is better) to get a balanced taste.

Whiskey made at home can be stored in the refrigerator without changing the taste for up to a year. Then it is advisable to prepare a new portion.

In addition, you can "play" with the ingredients yourself to create your own drink that best suits your idea of ​​\u200b\u200bdistillery taste. Try, experiment. We will be glad if you share your own recipes and comments in the comments.

Once having stepped on the path of home-brewing and distilling, it is difficult to stop. When simple recipes for homemade wines, settings and liqueurs are mastered, it's time to move on to more complex and noble drinks. Many connoisseurs of elite whiskey thought about the possibility of making it yourself.

The closest whiskey technology to the original is distillation. For experienced moonshiners, this approach usually does not cause difficulties, since it does not differ much from classic moonshine. After all, it is not for nothing that whiskey is popularly called imported grain moonshine. But for situations where distillation is impossible for one reason or another, there are workarounds. The recipes below will allow you to make a whiskey-like drink from available products and improvised means.

Classic Recipe: Oak Chip Infusion

In order to make the most approximate analogue of the famous distillate without the use of a distillation cube, you will need good quality alcohol and natural oak wood for infusion. In order for a homemade drink to boast a rich taste, it is better to use alcohol from grain raw materials. Otherwise, the process of preparing oak pegs will be the most labor-intensive, but without this a decent result cannot be achieved.

Ingredients:

• alcohol - 3 liters;
• oak pegs - 150-200 grams;
• glucose (pharmacy) - 30 ml;
• soda - 30-40 grams;
• water - 15-20 liters.

Alcohol must first be diluted to 45–50 °. This is the optimal fortress for our purposes. Stronger alcohol is more difficult to infuse, as it weakly absorbs foreign substances. We are not interested in a low fortress in principle.

To make pegs, you need wood from an oak trunk that is at least 50 years old. Sawdust and bark are not relevant in this recipe. Wood can be found not only in the forest, but also in the hardware store in the form of slats. In the latter case, they should not be covered or processed with anything.

Glucose will be required to eliminate the characteristic alcohol taste and smell. You can use regular sugar as an alternative. If you can get exceptionally mild grain alcohol, you can do without glucose.

Cooking method:

1. Prick wood pegs no more than 2 cm thick. The length depends on the size of the container in which the future whiskey will be infused. The pegs should fit freely into the bottle and not reach the throat by 1–2 cm. For large bottles, a length of 10–12 cm is recommended.
2. Put the pegs in a container of a suitable size and fill with cold water. You need to soak for at least a day, during which the water changes 3-4 times.
3. We prepare a soda solution. Dissolve 1.5 tablespoons of baking soda in 7 liters of water. Pour the pegs with this solution and soak for at least 6 hours.
4. Remove the wood from the solution and rinse thoroughly under running water. Then put the pegs in a saucepan, fill with clean water and put on fire. It is necessary to keep them in a boiling state for 40-50 minutes. In case of boiling water must be added.
5. The water can be drained, and the pegs rinsed again under running water and dried in the open air.
6. Dried wood needs to be smoked a little. This will give our whiskey a nice vanilla flavor. To do this, wrap the pegs in foil and bake in the oven for 1.5–2 hours at a temperature of 150–170 ° C.
7. We unfold the cooled foil and take out the pegs. For a more smoked effect, each bar can be additionally held over a gas burner. Oak pegs processed using this technology are called chips or chips. They can be used not only for aging whiskey, but also cognac.
8. After a long preparation, we move on to the decisive stage: the preparation of whiskey. We put the wood chips in a bottle, the volume corresponding to the amount of alcohol. Pour alcohol almost under the neck, add glucose and cork. For a liter of alcohol, you need 50 grams of wood chips and 10 ml of glucose or 1 piece of sugar.
9. Choose a cool, dark place to stand. The process usually takes 2 to 6 months and depends on the composition, age and quality of the oak used. After 1-2 weeks of infusion, you need to take a sample every week, achieving the desired taste.
10. To stop the process of saturation of the drink with tannins, homemade whiskey must be drained through cheesecloth and filtered from the remnants of the chips.

You can store whiskey at home in the refrigerator in a tightly corked bottle for a year. The same result is obtained if grain alcohol is aged in natural oak barrels. In this case, the use of chips can be completely abandoned. True, the barrel must also be properly prepared.

smoked whiskey recipe

The drink prepared according to this recipe is close to rich smoked Scottish scotch and even peaty American blends.

Ingredients:

• alcohol or vodka - 3 liters;
• liquid smoke - 4-6 drops;
• oak bark or chips - 150 grams;
• glucose - 30 ml;
• moonshine - 150 ml;
• black bread - a few crusts.

Cooking method:

1. First, let's prepare the oak bark. It must be poured with 0.5 liters of vodka or alcohol diluted to 40–50 °. After standing for 2 hours, drain the infusion through several layers of gauze into a clean container. If necessary, repeat the filtration until all suspensions are removed from the drink.
2. We give the infusion a smoked effect. Drop by drop, add food liquid smoke to it. This is a very concentrated additive, so every extra drop will make the taste too aggressive. Refined sugar can be used as a substitute. A few pieces need to be set on fire in turn on a tablespoon and put out in our infusion.
3. Now, to neutralize the taste of alcohol, add glucose. Irish whiskey is traditionally considered to be sweeter than its Scotch counterpart. Therefore, in the first case, 2 tablespoons of glucose or sugar syrup are required, and in the second, one is enough.
4. The penultimate stage remains. It is necessary to dilute the resulting tannin-smoked concentrate with alcohol: the remaining vodka or alcohol with a strength of 50 degrees. Add alcohol to taste. We are looking for the taste of finished whiskey in the golden mean: between nuclear smoked and slightly flavored vodka.
5. The final touch is to give the drink an appropriate color. The most natural dye will be ordinary black bread, grind 4-5 dried crusts to a powder state, pour vodka and leave for 2-3 days in a warm place. Mix the finished dye with whiskey, shake thoroughly and filter through several layers of gauze to get rid of bread crumbs.
6. In addition to bread, the use of herbal infusions is common. To prepare them, you need to pour 20 grams of crushed saffron or elecampane with a glass of vodka. After 1 week of soaking and straining, the infusion is ready for whiskey coloring. You need to add it until you get the desired color.

Tightly sealed bottles of whiskey made from alcohol at home can be stored in the refrigerator for 1 year.

Quick whiskey recipe: from a can of alcohol

This recipe will show you how to make the right whiskey without the complicated and time-consuming preparation of oak pegs.

Ingredients:

• alcohol - 3 liters;
• oak bark - 30 grams;
• charcoal - 50 grams;
• dried apricots - 50 grams (6-7 fruits);
• prunes - 50 grams (4-5 fruits).

Cooking method:

1. We measure the strength of alcohol. According to special tables, we calculate how much water is required to get alcohol with a strength of 45 °.
2. Pour the measured water into a saucepan and bring to a boil. Pour boiling water over oak bark, coal and dried fruits. First add 1 liter of undiluted alcohol to the mixture. Thoroughly mix the entire mixture, then add the rest.
3. For infusion, the prepared drink is poured into jars or bottles. Fill containers to the top and seal tightly.
4. Keep homemade whiskey in the refrigerator for 2-5 months. We periodically test the result. When it suits you, we carefully filter or filter the drink.

In corked bottles, finished whiskey can be stored in the refrigerator for up to 1 year.

Whichever of the above recipes you decide to use, remember that this is just an analogue of the drink. Natural additives only allow you to get closer to the taste obtained as a result of distillation and aging. With the exact dosage of all components, your imitation may well replace expensive alcohol on the home table.

Read the first part of the article here>> »

This article concerns the preparation of mash for grain whiskey, those that need to be distilled in a non-classical way - (the first distillation to zero, and the second, the so-called fractional, with the selection of heads and tails, i.e. we split the second distillation into three parts) , but in a special way. Its meaning is not to the detriment of the main grain aroma to get rid of excessive fuselage(according to the analysis, if you use a column with a packing for distillation of the first body, the content of fusel oils is reduced from 6000 mg/l to 1000 mg/l, when using a straight-through or film or short tray column - up to 1500-2000 mg/l).

When matured in a barrel, such a drink can act as an independent whiskey, or blended with malt to increase the aroma. Naturally, malt whiskey is quite fuselish, 4000-6000 mg / l, but when it is added, say 10-20%, the fuselage does not rise much. It all depends on the blender and his experience and preferences.

• Since there are no enzymes in unmalted grain, it must be ground before saccharification, as fine as possible, ideally in flour, this is necessary so that external enzymes get to each starch molecule.
• If saccharification is carried out with malt, then it should be at least 20% in the grist, this is in the case of good enzymatic activity, for example, German or Belgian, if you take ours or Belarusian, then it is better to increase its share to 30%.
• If saccharification is carried out with enzymes, glucavamorin and amylosubtilin, then I put them with a margin, 3 grams per kilogram of raw materials.

1. Recipe for grain whiskey with imported malt

Compound:

• 8 kg of grain
• 2 kg malt
• 30 liters of cold water

Preparation of grain whiskey with saccharification with malt

1. 8 kg of ground grain (wheat, rye, buckwheat, or even peas) and 1 kg of finely ground malt pour 30 liters of cold!!! water, and heat with steam or in PVC with stirring up to 65°C.
2. Add the remaining 1 kg of malt, stir, wrap for 4 hours.
3. Next, either quickly cool and introduce yeast, or heat up to 100° With, with natural cooling and ask the yeast.
4. Fermentation of such a congestion occurs for about 5-6 days, the mash will be approximately 13%.

2. Recipe for grain whiskey with enzyme saccharification

Compound:

• 10 kg ground grain
• 30 liters of cold water
• 15 gr amylosubtilin
• 30 gr glucavamorin
• 10 gr yeast (or manufacturer's dosage)

Cooking

1. 10 kg of ground grain and 15 g of amylosubtilin fill with cold water- 30 liters, and heat up to 100 ° C, until boiling.
2. Cool down to below 65° and add the rest of the enzymes- glucavamorin 30 gr and amylosubtilin - 15 gr. (in principle, this can be done with the introduction of yeast, at 30 ° C.

Malt and amylosubtilin are added before heating in order to prevent starch gelatinization, without them you will get a cool porridge.

It can be seen that at 75% it is 0.2, and at 13% it is about 2.5
Therefore, the distillation of low-alcohol mash is a sin not to use for its separation.
As for the head, highly volatile impurities, they also have a general tendency to increase the coefficient. rectification, although not so obvious. You can also select them during the first distillation, and this will also slightly reduce the amount of alcohol with the heads, and will facilitate our further work with the middle part.

1. Therefore, we split the first shoulder strap. Begin. We are ferrying.
   Braga boils at 91°. I measure with a thermometer in front of the refrigerator. It shows me 90.8 °. We select the heads. If the mash was not infected, not acidified, then there are few goals. To taste - smell, + - I select 1% of the volume of mash. This is 300 ml from 30 liters of mash. (Actually, not a dogma. If the first body is sent to the column, then it is more convenient to select the heads on the column.) The heads come with isoamyl, that is, they stink not only with acetone, but generally disgusting.

1. Next, select the first body. It should include all tangible isoamylol. After several scent controls, I determined that it ends at about 93.5-93.7°. This corresponds to approximately 8.5% alcohol in the cube.

1. waiting until 94° and take the second body together with tails to 0, or deeper.
   In general, after 94 °, he substituted another container, and went to bed with a calm soul. In the morning, he poured the first and second body into different containers, saved up so that the first body was per cube, i.e. 35 liters, and the second turned out to be 70 liters, i.e. for two runs.

1. With the second body - everything is clear, we distill one more time, or two, who needs what kind of alcoholism, we cut off the tails at the desired level, or we don’t cut them off at all - this is not for everyone.
   The first body, approximately 70% (These 70% I got from a high-alcohol mash, and without warming the ascending part of the copper BKM (1.5 meters), when using, say, 10% mash and when the pipeline is insulated to the refrigerator, the alcohol content figure of the first body maybe around 50%.When insulating the pipeline, we increase the number of speakers in the second body), we distill it like this.
   Heads either select a couple of drops, or do not select at all.
   Next, I focus on the smell. The appearance of the smell of isoamylol depends on its concentration and therefore it is impossible to stupidly rely on a thermometer. Rather, it is impossible if there is not enough skill.

   Sometimes I can smell it at 80.8° and sometimes up to 82° he is not. You need to sniff not just distillate, but when it has almost completely evaporated from your hand, because. it appears at low alcohol content. Can be diluted with water, 1, put on hand and sniff.

By AS. Approximately 2 AC goes to isoamylol.
The first and second parts can be mixed, diluted up to 60-65% and poured into a barrel.

1. After the appearance of the smell of IA, we select the remaining alcohol with isoamylol to 0 in another container. It should be about 75%.
   This isoamilyol part from the first body can be sent to the column, or you can still squeeze out a little alcohol by distillation, distilling again, but more than 1 does not come out there, the concentration of IA is high.

   It seems everything, if something is not clear, ask.

   PS Colleagues write that it is better to distill the first part of the SS on an undercolumn with a packing, so you can more clearly determine the beginning of the exit of the IA, and increase the size of the pure body. Since the main taste of the drink is in the second part, and the first gives volume, I think this is reasonable.

In fact, the laziest of us can go the simplest way and use the so-called "artisanal" method: it's no secret that after insisting good vodka on oak chips for about 2 weeks, you can get such an express version of the desired elite alcohol .

But it is worth noting that the formulation of this resulting substance will be very far from the original. Therefore, in order to make a proper impression on your comrades and acquaintances, we suggest that you memorize several proven recipes for homemade whiskey from alcohol.

You will have to put in a little more effort in preparing the drink, but the result will pleasantly surprise you: our tips will help you achieve a rich color and characteristic aroma.

What you need to remember right away is that the key ingredient will no longer be vodka, which simply does not meet the criterion for the required strength. Prepare in advance a good moonshine, in which the alcohol content will be at least 60%. In addition, you need to have on hand the oak chips already mentioned by us, small bars or ordinary sawdust. By the way, in almost every building supermarket there is an oak plank we need, which can easily be turned into chips or pegs that we need for the aging process. Just from the very beginning, consider the size of the container in which you plan to infuse the drink: oak chips must fit through the top hole of the can.

Now that we have stocked up on the right materials, let's start making homemade whiskey from alcohol: first of all, wrap cooked oak chips in foil and roast them well in the oven for 3 hours. Please note: the taste of your drink will directly depend on what temperature you choose.

So take note that:

• a subtle oak aroma can be achieved if the roasting temperature is 120 ° C;
• a richer taste will be obtained if you increase the temperature to 150 ° C;
• at a temperature of 205 ° C, your spirit whiskey will acquire a slight vanilla flavor;
• to recreate the recipe for Scottish elite alcohol, it is necessary to increase the degree of roasting to 215 ° C. Then you get a light "smoky" flavor;
• the drink will acquire almond notes if the temperature indicator reaches 270 ° C.

When you have achieved the desired result - you have given the substance a characteristic taste and aroma - you need to take care that the whiskey with your own hands from alcohol acquires that very special Scottish shade. This is possible if, after roasting, oak chips are also carefully charred over an open fire.

After that, you can safely lay out the pegs in prepared containers: oak chips should take up a tenth of the entire space in the jars. Next, you need to fill the bottles with moonshine and leave to infuse for 4 months. If you are willing to wait half a year, then your drink will be much tastier due to a longer exposure.

By the way, remember one more advice from experts: if it so happened that you couldn’t get a whole oak board, then finding ordinary oak sawdust will not be difficult. Moreover, the recipe for making whiskey at home from alcohol practically does not change: the only difference is that the sawdust will need to be thoroughly poured over with boiling water so that tannins, the so-called insoluble organic matter, do not remain on them. The boiling water treatment process should be carried out 3 times to be sure.

Thanks to the described alcohol whiskey recipe at home, you can treat yourself and your guests to a good analogue of Scottish alcohol. Naturally, an expert can easily distinguish a home-made version from a branded one, but you don’t try to please some high-ranking person, do you?

Recipe for making whiskey from alcohol at home

You can also make homemade whiskey from alcohol using a slightly different technology: remember that this is not about insisting diluted alcohol or vodka on oak chips! We safely abandoned this option and forgot about it.

Therefore, let's get acquainted with another method of preparing the desired drink.

Before you get started, check what you have on hand:

• capacity, the volume of which is 3 liters. By the way, an ordinary glass bottle will do for you;
• the key ingredient is alcohol;
• oak bark purchased at any pharmacy, which will need three large spoons;
• 50 g of charcoal;
• from 8 to 10 fruits of prunes or dried apricots.

When you have stocked up with everything you need, be patient and start making whiskey at home from alcohol.

To do this, carefully follow the following instructions:

After you have prepared boiling water, carefully add a mixture of oak bark, prunes or dried apricots and charcoal to the previously prepared container. All this should be immediately poured with hot water.

The next step is to pour a quarter of the alcohol into the container. During this process, you must carefully stir the tincture. Then pour out the remaining alcohol so that the jar is filled to the brim.

When you have done all this, tightly close the container with a lid and leave it alone for six months or a year. The longer the exposure, the better the taste.

After this period of time, before serving alcohol to the table, do not forget to filter the drink.

To make your homemade whiskey look even more solid, pour it into beautiful vessels.

More experienced craftsmen know how to make spirit whiskey even more like its Scotch counterpart. To do this, they resort to more painstaking technology and a couple of tricks. Interested? Then write it down.

Experts call this recipe “with smoke”. To implement it, you must purchase good vodka or alcohol in advance. In addition, you should also have oak chips on hand.

What you need to do:

First you need to fill the chips with vodka or alcohol and leave the mixture to infuse for a couple of hours.

Only after that you should use ordinary gauze to filter the tincture.

You may not need such an ingredient as “liquid smoke” at all if you use the following technology: using the same alcohol, you will extinguish the burnt sugar in it.

In the next step, you add sugar syrup, moonshine and sherry to the mixture.

But the procedure for preparing the drink does not end there. The remaining alcohol should be added, and then proceed to the very important process of giving alcohol all its characteristic features - color and taste.

What you might need for this:

With the help of saffron, your homemade whiskey will take on a natural shade. Therefore, take 25 g of this spice and pour 200 ml of vodka. Before using this mixture, be sure to infuse it for 2 weeks. Thanks to this trick, you can color the drink in a rich golden color.

If you decide to make whiskey from alcohol, then you can resort to such a method of coloring the drink as powder from ordinary black bread. The bread product is carefully crumbled and dried, and then poured with vodka. By the way, one glass of liquid will be enough. Such a dye should be infused in a warm, dark place for 3 days. Using this substance, you will give homemade whiskey a noble dark shade.

If you have elecampane leaves at hand, 20 g will be enough, you can safely grind them and pour 200 ml of vodka. In a warm place, the dye will infuse for a couple of days, and then it can be used to color the analogue of Scottish alcohol in an exquisite dark brown shade.

Thus, knowing all the tricks and subtleties of making whiskey from improvised materials, you can not spend fabulous money on buying your favorite drink in stores.