can someone tell how to make corn whiskey please?

Question

not for money making purposes. information and fun basically

Answer 1

Basically you make corn wine then remove the alcohol from the wine and you have whiskey. I'm not going to go into greater detail since in most countries you need a permit to distill alcohol.

Pooter(whatever)...Whiskey *IS* ethanol!!!!! Usually about %40 by volume.

Answer 2

Quick disclaimer:
Home distilling is only legal in New Zealand, Italy, Greece, and a handful of other countries (I forget which specifically) in Europe. That said, I will assume that you're in one of those countries.

1 - learn a little about beer brewing beer (no kidding) and apply the mashing prinicples to the corn. You will need either malted barley or malted corn to convert the starches. The grains themselves don't contain any enzymes until malted (partially sprouted). Look here: http://howtobrew.com and take a look at the information that applies to "all grain" brewing.

2 - you basically want to make corn "beer" (moonshiners actually called it "beer"). The primary difference is that you do not have to sparge (rinsing the sugars) your grains...you can ferment it all together.

3 - obviously you'll need a still. You can either make one or buy one.

4 - when your corn beer is done fermenting, distill it...twice, although the methods you use will vary if you're using a pot still or a reflux still

5 - age if you like. You can either age it in an oak barrel, or add oak chips to your bottle to let it age (that's where the brown color comes from and a large portion of your flavor).

Much more information on all aspects of this can be found here:
http://homedistiller.org

Answer 3

1) Get dry corn (preferably from a source that can vouch for the corn as fit for human consumption). Run the corn thru a mill to "crack" it (i.e. coarsely crush it).
2) Add enough good, clean, non chlorined HOT water (spring water is best) to completely cover the corn. "Mash" the mixture by holding it at the temperature needed for enzymes to break down starches into simpler sugars. That's a few minutes at 170 deg F, followed by a couple of hours at 155 deg F, if memory serves. Adding a source of enzymes (amylase, cytase) is sometimes used to speed the process, although most grains that have not been heat treated contain enough natural enzymes to promote mashing.
3) Allow to cool to room temperature. "Sparge," which means siphon off the liquid, and then rinse the remaining grain solids with water to remove the rest of the sugars. Keep the liquid - toss the grain solids.

4)"Pitch" into the reserved liquid a good yeast culture, which will start fermentation.
5) Once fermentation is completed, siphon off the liquid from dead yeast residue, and distill.
6) More than one distillation may be required to get the desired concentration of ethyl alcohol (40% or greater) and to factor out those components that are either less desirable, or toxic. NOTE: This is NOT for amateurs, and details of distillation will not be furnished here.
7) OPTIONAL: Filter the distilled spirit through activated carbon to remove undesirable organic compounds.
8) OPTIONAL: Age the spirit in wood barrels. Un-aged distilled corn liquor is commonly called "moonshine" in the US.

That's it!

Answer 4

It is best not to make corn whiskey, Whiskey is alcohol and alcohol is an addictive substance, that has many dangers for your health. Corn is good for consumption, corn bread , corn on the cob,popcorn all are good and healthy for you . And think of the much better use for corn such as in ethanol, that would make us less dependent on unfriendly foreign oil.

Answer 5

u poor corn in whiskey