Whiskey with beer lager yeast. The right homemade whiskey recipe
Whiskey is strong alcoholic beverage with a recognizable aroma, which is obtained from various grains by fermentation, malting, distillation and long-term storage in oak barrels. But in our time, many manufacturers of the drink have moved away from the pristine image of whiskey. Now use alcohol yeast for whiskey, instead of smoking malt, liquid phenol is used, and traditional equipment can be forgotten altogether. To taste real whiskey, you can make it at home.
Whiskey Yeast Types
Fermentation, or fermentation, is the process by which yeast converts fructose, sucrose, and glucose into cellular energy, producing by-products such as ethanol and carbon dioxide. It is impossible to prepare any type of alcoholic product without yeast. When distilling grain, sugar or fruit mash drinks such as vodka, cognac, whiskey are obtained. So, what yeast is used to make whiskey in our time:
- Chefs or baker's yeast("Saf Levyur", "Voronezh", "Pakmaya") - they give fast frothy fermentation for only three days and a good smell of bread. However, the quality of the resulting drink leaves much to be desired, as well as the yield of alcohol from the product.
- Wine yeast for whiskey ("Primavera", "Maltiflor" and others) - this type of yeast gives a slow frothy fermentation from seven to nine days, with a beer mash smell and excellent alcohol yield. In addition to the release of ethyl, they act in a fairly acidic environment, have a good effect on the combination of aromatic and taste product and have great resistance to sulfur dioxide.
- Brewer's yeast. In addition to making a frothy drink, they are used for whiskey mash. In essence, these are about the same baker's yeast, but they have more suitable strains. Thanks to the latter, fermentation lasts for six to eight days and there is a large yield of ethyl alcohol. This type of yeast gives good mash for a drink.
- And the last kind is alcoholic whiskey yeast, or turbo yeast. We will talk about all the intricacies of this product further.
Alcohol yeast - what is it?
Alcoholic yeast, or turbo yeast, is a mixture of nutrients and dry yeast to ferment mash more efficiently before distilling it awaiting distillation. In such mixtures, very strong strains of yeast fungi, they have a high tolerance to ethyl, provide a guarantee of fast and stable fermentation and, subject to all conditions, give excellent organoleptic properties. There are also nutrients in the composition, they provide the necessary level of vitamins, trace elements and nitrogen in the mash to get the perfect drink with excellent taste and aroma.
In order to obtain a "clean wash", sorbents are included in the composition, which exclude a large formation of foam. There is also a special alcoholic yeast for making certain drinks - rum, vodka, calvados, cognac, whiskey. Such yeast is initially mixed with the taste and aroma of each of them.
Characteristics of alcohol yeast
- Short fermentation time: if you follow all the fermentation rules, then you can get a mash for distilling the drink in two days. Turbo Yeast lets you do this in 24 hours.
- Alcohol Tolerance: Due to the toxicity of ethanol, yeast in the mash "dies" when the desired alcohol level is reached. A large content of strains in this yeast can tolerate up to 20-23% alcohol, while in breweries and cookery it is only 12 to 14%, and as for wine - 15% alcohol. In addition, you can control the strength of alcohol yourself with the help of granulated sugar, yeast and temperature.
- High fermentation of sugars: Dextrins are a type of sugar found in starchy raw materials and molasses, yeast cannot consume them. Therefore, they contain enzymes that can break down non-fermentable sugars, which are able to remove a large amount of by-product alcohol.
- Correct organoleptic properties and pure drink: true masters of home brewing note that alcoholic yeast, or turbo yeast, has a very bad effect on the taste and aroma of whiskey, killing the true organoleptic properties of the product. It is impossible not to agree with them, but the production does not stand still and constantly brings the yeast closer to the ideal.
Which Whiskey Yeast to Choose? It all depends on your taste preferences, the time to prepare the product, the desired strength of the drink, the temperature you can create, and the way they are prepared. In order to get what you need, it is best to experiment with making your own whiskey and choose the best option.
Whiskey yeast - which is better?
Currently, the number one producer of alcoholic yeast is the United Kingdom, which is represented by three world-famous companies:
- Bragman brand.
- Pathfinder is a brand of the well-known company Young's Home Brew.
- And the most popular is Alcotec, which is a division of Hambleton Bard Ltd.
Among these three brands, experienced moonshiners prefer the Alcotec brand. Reviews for Alcotek Whiskey yeast are only positive, they are called the best yeast to prepare this drink. They contain a high amount of strains that improve and preserve the aroma and taste of the drink. This yeast is of excellent quality and has an affordable price - from 300 to 600 rubles.
Cooking features
In order to receive delicious drink, you need to follow certain rules:
- First you need to choose the yeast for fermentation.
- Next, choose a fermentation vessel for fermenting malt wort - a container for this can be made of glass, metal, wood or plastic. The main thing is that you feel comfortable.
- Malt and grain mash, is a water seal required? The answer is unequivocal: no, because malt wort is an excellent medium for the growth and reproduction of yeast, which can release alcohol and carbon dioxide in a couple of hours. The most important thing is to practice good hygiene and chill the wort quickly to bring in the yeast.
- The correct taste and smell of mash - the taste of the correct mash should be bitter, sour and beer-beer. As for the smell, it is slightly bread and beer.
- Storage of brew before ferrying. Until the moment of distillation, it can be stored for two months in a cool dark place and always in a clean, sealed container.
- It is best to grind malt in a special grinder to avoid flour consistency.
- Someone insists malt in water at a temperature of 65 degrees, tightly wrapping the container, but it is better to boil it, because during this process the sugars and proteins necessary for yeast are released.
- It is important to observe the temperature regime in the flushing: the first time the water should be 72 degrees, the second flushing ten degrees more.
- For the fermentation process to go perfectly, the wort needs to be cooled to 35 degrees.
- Before adding yeast, be sure to saturate the wort with oxygen. Just pour it from a great height from one container to another.
Whiskey aging or aging
To do this, you can use:
- (it will give floral, caramel and vanilla flavors).
- Limousin oak gives a distinct vanilla flavor.
- Like chocolate, vanilla and pepper notes? Then use Hungarian oak.
- If you are a fan of cinnamon and light vanilla, then choose French oak.
There are a lot of varieties of oaks, you just need to choose the one that suits your taste.
Whiskey is an aged, aromatic strong distillate made from various types of grain raw materials, mainly barley, wheat, rye, less often buckwheat. The strength of the whiskey is 35-50 degrees, rare whiskeys have a strength of up to 60 degrees. The color is mostly light brown. Traditional countries producers are Scotland and Ireland. The technology and methods of producing the drink in these regions vary greatly. The Scotch whiskey has a harsher smoky taste, as peat is used to dry the malt. The Irish do not use peat for fumigation, the drink is obtained with a less pronounced taste and softer, moreover, it is distilled three times.
Further, the distillate is aged in oak barrels, the longer the aging, the better and tastier it is, it can be aged in barrels from 3 to 20 years. At its core, whiskey is a grain moonshine, so making whiskey at home is a feasible task. In those ancient times, there was no serious equipment that has appeared in our time. Having a less good moonshine still is easy to repeat various recipes whiskey at home.
Various types of whiskey (malt, grain):
1.Malt whiskey(malt whiskey) made from pure barley malt only.
Single malt (single malt whiskey) made from malt at one particular distillery;
Vatted malt (cask malt whiskey) - a blend of several malt whiskeys from various distilleries;
S ingle cask - (malt whiskey) taken from one barrel.
2.Grain whiskey (grain whiskey) made mainly from grains and a small portion of barley malt.
Blended whiskey (blended whiskey) is made by mixing malt and grain whiskey;
3.Bourbon (bourbon) - American corn whiskey.
Making whiskey at home
Single malt whiskey is considered the best and highest quality drink. The detailed technology will be described below. self-cooking homemade whiskey recipe. To make homemade whiskey you need a moonshine still, barley malt, water, shivers, and an oak barrel. This is a recipe for making whiskey according to the white scheme, that is, the wort is filtered from grain, in contrast to the red scheme, where the wort is fermented along with the grain.
Malt.
Barley malt is the main ingredient in the production of malt whiskey. You can buy it in special online stores. Whiskey malt can be made at home, but it is a long and painstaking work that will take two weeks of your time.
How to make homemade malt is described on the website pages. We recommend using base beer malts for a start. Base malts can be used up to 100% in the grist.
The most common Pilsner(Pilsner), Pale ale(Pale Ale), Vienna(Viennese). Each of these malts can be used neat or made into a blend of these malts. There are also specialty malts for obtaining different aromas. Caramel, melanoid, sour. Their share in the grist should not be higher than -10%. To get one liter of a drink with a strength of 40 °, you need to take 2 kg of base malt.
Yeast.
It is better to use special yeast for whiskey, but their disadvantage is the high price. You can use brewer's lager or ale yeast. Lager yeast produces a soft drink similar to Irish whiskey. But if for some reason it was not possible to find such yeast, then baking yeast can be used.
Water. It is advisable to use pure spring water for whiskey, you can buy bottled water. If tap water is used, then it must first be kept in a tank or boiler for 24 hours.
Ingredients:
- Barley malt - 10 kg;
- Mash water - 30 L;
- Flushing water - 10 l;
- Dry yeast - 50 gr.
Whiskey recipe:
- Malt preparation.
- Mashing.
- Flushing.
- Yeast addition.
- Fermentation.
- Distillation of mash.
- Fractional distillation.
- Extract of the distillate.
Video how to make whiskey at home
Malt preparation. Grind the malt in a special roller mill. The grinding should not be very fine (into flour). A too fine fraction will make it difficult to filter the future wort. If no such mill is available, you can use a coffee grinder or grinder, or a blender.
Mashing malt.
The task of mashing is to convert malt starch into fermentable sugars - maltose. For this, mixed malt with water is subjected to certain temperature breaks for the required time. For mashing, it is advisable to use a special dish with a filter system, with a volume of 50 liters. You can also get by with a kitchen boiler of the required volume. It is convenient to use a special mashing bag as shown in the picture below. 
Heat water to 70C, add malt, stirring constantly, so that there are no lumps. After adding malt, the temperature will drop to 63-65C. This will be the first temperature break, which must be maintained for 80-90 minutes. Try to withstand all temperature pauses at a given temperature of plus or minus 2 degrees.
After the first pause, you can control saccharification by means of an iodine test. To do this, a drop of iodine is dropped on a clean white saucer, a drop of wort is taken, dripped next to the iodine, and both drops are connected with a clean stick. If the iodine color remains unchanged, then everything is done correctly. Then a second pause 72 is made for 15 minutes and the third is 78 for 2-3 minutes.
Flushing and filtration.
For washing, the water must be heated in another vessel to 78-80. The spent grain washing process will remove the remaining sugars from the mash. As the wort is filtered through the filter system, water is carefully poured over the grains so as not to disturb the filter layer. 
The finished filtered wort can be boiled if desired. Then it needs to be cooled to 2-30 degrees, this can be done using a chiller - a cooling device made of copper or stainless pipes. If there is no chiller, then you can put a container with wort, for example, in a bathroom with ice or cold water... After cooling the wort, it must be poured into a fermentation tank.
Yeast addition and fermentation.
Before adding the yeast, clean chilled wort must be aerated, that is, saturate it with oxygen. This can be done by pouring the wort into another container from a height. Then prepare the yeast according to the instructions. Add yeast, close the container with a lid and install a water seal, restricting air access to the mash. The whiskey mash should ferment at a temperature of 25-30 degrees. 
You can maintain this temperature by installing an aquarium heater in the fermentation tank. The malt mash fermentation period is 3-5 days. It is possible to determine the readiness of the mash at the end of the release of carbon dioxide, even the mash becomes bitter, there is a slight smell of alcohol in the taste.
First distillation. The purpose of the first distillation of the mash is to obtain raw alcohol (low wine) at maximum power. Pour the braga into a cube moonshine still... The wash is chasing to the water. According to the recipe, the output should be 8-10 liters of raw material with a strength of 28-30 degrees. It must be diluted with water to 20 degrees and distilled again.
Fractional distillation.
The second fractional distillation is done on a copper alambic, but another apparatus such as beer column... Pour the raw material into a cube, and at low power select the head fraction of 10% of absolute alcohol (AC) about 300 ml. You also need to be guided by smell when selecting heads. Pour the heads out or use for technical needs. 
Then select the "heart" of the drinking part, which will be about 2 liters of distillate with a total strength of 85-90. This will be followed by the selection of the tail fraction. You need to be careful with it, the tails getting into the selection can ruin the drink, but the tails have a grain aromatics that are involved in the formation of the taste of the whiskey. The complete absence of tails will make the drink tasteless. Therefore, be guided by your taste. Someone likes a richer taste, someone on the contrary.
Extract of the distillate.
The finished distillate must be refined and made into real whiskey. This is done by keeping the distillate in oak barrel... For aging single malt whiskey at home, barrels of 10 liters or more are used. The barrel must be prepared in advance. To do this, it is soaked for a month with water, then the wine is aged in it for several months and only after that whiskey is poured. The distillate is diluted with water to a strength of 55-60 degrees and is poured to the top into the barrel. 
Online payment
- Bank cards
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Yandex Money: you can pay at one time from an identified wallet - up to 250,000, from an anonymous one - up to 15,000.
How does the return work?
- We send a payment order to the bank where the current account of our organization is open.- The bank transfers the required amount to our personal account for refunds in Yandex.Checkout.
- Yandex Cashier deducts money from your personal account and returns it to your bank card or wallet - it depends on how you paid.
Payment upon pickup
- Possible after receiving confirmation of the availability of the ordered product in the store.
- Our manager will inform you about this by calling you by phone after you place your order.
- Payment for the order with the selected delivery method "Pickup of the order" is made in cash at the cash desk of our store.
Delivery
Delivery methods in Moscow and Moscow region
Standard delivery by courier in Moscow within the Moscow Ring Road:
- Delivery of goods worth less than 3,000 rubles. - 400 rubles.
- Delivery of goods worth 3,000 - 5,000 rubles. - 300 rubles .
- Delivery of goods: with a total value of more than 5,000 rubles. - IS FREE .
Delivery day to day in Moscow within the Moscow Ring Road is from 600 rubles, depending on the size and weight of the order.
Standard delivery by courier in the Moscow region:
- Delivery in the Moscow region up to 5 km. from the Moscow Ring Road - 600 r.
- Delivery across the Moscow region from 5 km. up to 10 km. from the Moscow Ring Road - 700 r.
- Delivery across the Moscow region from 10 km. up to 20 km. from the Moscow Ring Road - 800 r.
- Delivery across the Moscow region from 20 km. up to 30 km. from the Moscow Ring Road - 900 r.
- Delivery across the Moscow region from 30 km. up to 40 km. from MKAD - 1100 r.
- Delivery across the Moscow region from 40 km. up to 50 km. from the Moscow Ring Road - 1200 r.
- Delivery in the Moscow region from 50 km from the Moscow Ring Road -1200 rubles. + RUB 25 per kilometer.
Pickup from retail stores site
After completing the order, the ShopBarn manager will contact you to confirm the availability of all ordered items and agree on the time for picking up the order. The order is processed during the working hours of the store, the assembly of the order takes from several hours to several days, depending on the availability of ordered items in the warehouse of the self-pickup store. After agreeing on the order, the order is placed in reserve for 3 days.
Experts say that for home production Any alcohol yeast will do for this drink. It is important that they provide good fermentation in a relatively short time. But there are nuances.
For malt and other grain brews, special English high-quality yeast is produced. The Bragman Whiskey blend preserves the flavor of the original product as much as possible.
"Koji Angel" includes a special selection of mold, enzymes and yeast, as a result of the mixture works by the method of "cold saccharification". Preliminary preparation(cooking) grain mash not required.
Many European, world brands use Prestige WD whiskey yeast, which is now available to home brewers. Alcotec Turbo Yeast Whiskey allows you to prepare malt mash with added sugar or pure malt wort at 22-28 ° C.
You can buy whiskey yeast in our online store with a convenient delivery method in Moscow and Russia. If you have any questions about products or ordering, use the phones listed on the site.
Expiration date: April 2018
This yeast is not intended for use with an aqueous solution of sugar, since the drink obtained from such raw materials will have nowhere to gain the necessary taste and aroma. They should be used to ferment grain and other starch-containing raw materials for subsequent distillation into whiskey. In addition to the yeast itself, the kit includes two bags of enzymes.
4 g of alpha-amylase and 4 g of glucoamylase are sufficient for about 4 kg of starch. For example, grain is 70% starch, potatoes 15-25%.
Instructions
- Pour a certain amount of ground grain, potatoes, flour or cereals with water in a ratio of 1 kg to 3 liters of water.
- Boil the mixture until a thick consistency is obtained.
- Add 1 tbsp. l. citric acid.
- When the temperature drops below 75 ° C, add 4 g of alpha-amylase. Maintain the temperature at 70-75 ° C and stir gently from time to time.
- When the mash temperature drops below 60 ° C, add 4 g of glucoamylase and continue stirring occasionally for 1 hour. The mash temperature can drop to 45 ° C.
- The wort prepared in this way must be cooled to 30 ° C and then, stirring vigorously for 2-3 minutes, add yeast to it.
The jam can be increased by adding to it for 4-5 days of fermentation sugar syrup(2 kg per 3 l of water) at a temperature of 30 ° C.
Attention: Do not rehydrate the yeast before use.
The maximum fermentation temperature is 34 ° C.
Tolerance of yeast to alcohol - up to 18%.
Note: The enzyme bag is located under the instruction label.
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