How to make bourbon at home [The Easy Way]
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- Опубликовано: 8 июл 2022
- Bourbon recipes can be complex, but I made this Easy Beginner Bourbon kit specifically for the beginner moonshiner. If you want to get into making bourbon at home then you should definitely start with this recipe.
Our ingredients kit has everything you need except sugar and water.
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Here's where you can get the Beginner Bourbon Kit stillntheclear.com/product/bourbon-for-beginners-10-gal-kit/
I start with everclear, toast a handful of oak chips, mix it a large bell jar, in and out of the refrigerator over 2 weeks, dilute to about 70-90 proof and decant it to empty bottles thru coffee filters. This is the really easy bourbon!!!
That's one way to do it for sure. Thanks for the comment.
Dear Cyrus, Thanks for your dedication to this good and right craft. You sure know your onions!
I love this guy "We are moonshiners, We just dont follow the rules" EXACTLY.
i grew up in east ky and in the early 90 i got to make shine with some old mountain men, learned a lot. now im 49 and just getting back into it for personal use. good video and happy distilling
Another great video bros! Keep'em coming!
No nonsense, straight to the point. Great stuff 👍. Thanks Again.
Thanks for the kind words Brendan
I love it brother! Don’t t be afraid of the sugar!!
You have the right attitude! love all you and Windsong do. Thanks for the info Cyrus.
Our pleasure, Jason!
Another great video to boost the confidence of virtually any beginner. Thanks for doing all you do for the community. -- den "Cornbread"
Thank you, brother. We're just going to keep on keep'n on.
I've watched this video 3 times, it's awesome can't wait to start on a batch
Thank you. You're going to love it .
Great video 👍🏻👍🏻
Shine On
I'm sold, got to have that kit
This is a great beginner recipe . It's even good for those of us who have a harder time finding ingredients. I still have 26 kilos of molasses to use up before i can put this on my calendar.
Maybe try corn oats and molasses. It might be really good.
@@rayfox212 i will do that and post a writeup on it
I bet that would be good. I will give it a try. Thanks for the comment.
Where are you at and how much for a gallon of molasses?
@@staceymiller4765 im in the philippines
Awesome video, that will be on my to do list soon.
I've used a few of his other recipes. Always killer!!! Do yourself a favor and try it.
@@jasona.shaffer6348 I definitely will
Great video, thanks man! :)
Thank you! Thank you! Thank you
!
You're very welcome
G'day sir you are a good teacher, I've learned a lot from you and it's great 👍 🇦🇺🍺🍺🍺🍺
Glad to hear it. Thank you for the kind words.
Your awesome dude and awesome video be safe out there
Thank you, brother.
If it looks like bourbon.......and it tastes like bourbon.......then I say it's bourbon lol
That's how I see it. I guess if we wanted to follow the rules we would call ourselves distillers, not moonshiners.😀
Do you use backset from any previous runs?
I use all corn & or all grain.. trying to get my head around using this method of sugar wash flavoured with corn & grain. I wasn’t Braught up this way or shown this. I only know full starch conversion.
@@kielyclinton sometimes I will do sour mash runs.
@@kielyclinton it's just another way to do it. I would say that all-grain starch conversion is still king, but this is a simple process that allows beginners to start making their own shine with a shorter learning curve.
Thank you so much for this im new to creating my own alcohol
That's great. I'm glad you find it useful.
@@StillnTheClear quick question what other stuff do I need
Another good vedio and good information. Most people in this hobby have a goal of being able to do all grain mashes. Your vedio is a great step in getting to that point. Keep up the good work.
While bourbon can only come from the specific county in Kentucky and use their limestone filtered water, coming close is awesome!
I tried this with corn sugar and malted corn (I wrote the recipe down). I basically tossed the heads and stopped just into the tails. I aged it in a gallon jug with Jack Daniel's barrel chips, which I added extra char to. Left it for about 6 months.
My thought process was this...at the Kentucky distillery they put the white dog right into the barrel...mine turned out real good, with only a tad too much tails.
Love this hobby, just need more time, which we all struggle to find!
Hell yeah, making your own bourbon is so satisfying. I don't plan on selling any of my bourbon commercially, so I'm not at all concerned with meeting the legal requirements to be able to call it 'Bourbon'. Thanks for the comment.
P. S.
There is no legal requirement that bourbon can only be ade in Kentucky. The requirement is that it be made in the US.
It just has to be made in the US. Doesn't NEED to be in Kentucky
Great video again, thank you. I just did exactly what you show here. It is "aging" now. Cant call it bourbon cause im in the Netherlands. Ill call it Boerbon than. Boer means farmer. ✌️
looks good to me
If I want to do only 5 gallons would I just cut all the amounts in half? Thanks love the video!!
And you can reuse the left over corn grain up to 5 times because your not converting sugars from it your just getting flavor!
add the full back set wash from still and adding 15 lb sugar 1 lb malted corn each time,
add all the back set this will make for the perfect acidulated level for your yeast
Make sure to top off with enough water to achieve your 10 to 12 gallon mash
Yes, You can certainly do a sour mash with this recipe. Thanks for the comment.
I was going to ask if you use backset? I’m so used to all corn & all grain I’m still trying to get my head around using sugar. I just wasn’t brought up that way or shown this method.
@@kielyclinton I use 100% of my backset and change half the grain every 4th generation. It's how I was taught the old timers did it. It keeps getting smoother and smoother
I ran 7 gallons of sugar wash blended with 5 gallons of peach brandy, got 2 1/4 gallons
Started at 139 proof stopped still at 70 proof
I stopped at 70 because I had been running low and slow for 16 hours
I took the 100% of backset 180 degree and poured it over 8 lbs of fine cracked corn
Stirred for 1 hour added 15 lb sugar and enough water to give me 13 gallon wash
At 95 deg Put 1 lb of smoked corn malt and pitched yeast!
I’m running that wash today
Good video thanks
Thank you
I’ve got a huge aluminum pot can I use it for mashing in? Heard somewhere might be bad thx for what you do hope to be starting soon
I will say I’ve learned the hard way that the yeast you use has an effect on taste as well. Used a single malt whiskey yeast and it left a burnt taste but the mash wasn’t burnt because we stirred the crap out of it and heated it slow. Use your yeast with the kit you send and it’s a sweet kick of a taste! Learning hurts at times! Lol
The yeast that ships with our ingredients kits is a Red Star DADY. Thanks for the comment.
@@StillnTheClear ya, I know. I was experimenting with a new type for corn and sugar combinations but it has very little yield and an off taste. Going back to what works and doing it right!
All I need now for good luck is one of them fancy hats! Lol. Great information and recipes
Thank you for this great video. I have a few questions? Or will these questions be answered in the Kit? How long did you stir the oats before pouring into the fermenter? After you added the yeast, what do you do next? And How long do you wait? Again, you didn't address these in the video, but perhaps your assuming I'll get this information elsewhere? Also, what do you do with the product after it finishes fermenting? One last question? There are 2 oak staves. Are they intended to be used for the entire batch, or just for a couple jars like the ones you showed in the video. Sorry for all the questions. Thank you so much for your help. I'm excited to get started!!
Wondering where to buy those blue fermenting barrels. They look like the right size. 15 to 30 gal.
Really great video.I'm gonna try it...Doesn't it have to be distilled ?
I’m trying to find out how to make both ❤. And how to cook it up. I just got a small still
any sanitation involved? how about if i use dry malt extract instead of table sugar?
Hey @StillInTheClear I really enjoy watching your videos. Great content! Apologies if its already been asked, but I was curious since the grains don't get converted here, could this also be done into a sour mash? I know with UJSSM the cracked corn isn't heated so I wasn't sure if that made a difference. Didn't know if that had ever been tried, and it seems like a lot of spent corn to toss if you don't have chickens.
Yes, you can certainly sour mash this using the same process as used in the UJSSM. Thanks for the comment.
Thank you for the quick reply! Sincerely appreciate it!
Sorry if I missed it but how long has the bottle on the right (at the end) been sitting?
Hi sir how many minutes u let the oat hydrated in the pot after corn ?
Just ordered a digiboil that's just under 10 gallons, might get this kit and just let a gallon go to the drain gods 😁
What do u think of using a Brew Bags, thats what i use.
I put the grain in the 160° water, cook mmm1 hour, add cool water to wash the grain and bring down temp.
Usually i have to let set over night to cool.
Before cooling down, i pull the Brew Bag, add Sugar and stir, let sit over night add yeast.
Ferment till Sugar eaten up, and Cook.😮
There's nothing wrong with that process at all. I just find it easier and less labor intensive to ferment on the grain. Thanks for the comment.
How did you make the distiller
Wish I could get a kit like this in the uk
Sam, purchase is available on still in the clear store or you can go to the feed store get a bag of cracked corn
Go to brew store and get some malted grain
Go home
Heat 5-7 gallons of water to under boil
Add 8 lbs of cracked corn stir off and on for 45 minutes add 15 lbs of your table sugar and stir real good add 5 gallons of water
Let cool to 95 deg
Add 1 lb malt and bread yeast
Let it ferment
Siphon into still save the grain
Run your still
Add left over back set wash from still to left over grain
Add 15 lb sugar
Top off with cold water to get your 10-12 gallon mash
Let cool to 95 add 1 lb malt and yeast
You can repeat this up to 5 times
Cool👍 another recipe for me to convert and wright down in my brew book..... what's up with steamed oats ?,I was getting whole oats and crushing them . should I steam or boil them first,I have been finding the husks come off and form a layer on top of my mash
The husks don't hurt anything. The steamed oats save some time, that's all, but there's no reason if your going to steam them yourself. If your buying them whole then crush them and add them in at the same time as the corn.
@@StillnTheClear all good
Where can we get a paddle like yours!
Can I ask does this sugar wash with corn grain flavouring give the same flavour results as a full corn grain mash? Or just a full corn? I have always malted my corn, toasted some, heated & gelatinised. Added alpha amylase at temp. Added beta amylase at temp. That’s if I’m not adding malted grain to do the same & my yeast/ water.. I’m new to this lots of sugar added thing! Never shown this. Grew up in a distillery & now run it. Always done corn, all grain starch to sugar conversion.
Well, I think that mostly depends on how sensitive a person's pallet is, but to me, I would say the taste is similar, but not the same.
What's the difference between Wiskey and Bourbon if you put it into a chared wood barrel???
Just ordered my 1st kit from Amazon I was wondering where you get the glass proof reader and the one you use for the ferment I ordered your super simple beginner kit Can't wait to start
That is awesome. You're going to love it. Here is an Amazon link to the triple scale hydrometer.amzn.to/3Qz2Eua Don't forget you'll need a proof and tralle hydrometer also..ood luck.
How long do you let it ferment before pouring it and adding the oak?
Anyone know how long to cook the rolled oaks is they have not been cooked.
What proof should I put in the charred stick in the jar? Like shah proof should I keep it while I age it
As long as it's below 125 and above 100. You will need to experiment to find your own preference, but I find that I like it at or below 110.
I would like a video on how to run a still properly.
As an absolutely new beginner, I really love bourbon and want to make my own. Can you recommend what equipment I'll need and where to get it?
The only thing extra beyond regular distilling equipment is oak. An oak barrel is preferable, but you can use oak sticks, chips or staves.
How much volume do you have with the corn oats water and sugar how big is the fermentation vessel for this much volume
I'm using a 15 gallon fermenter in this video. The volume of the recipe is about 13 gallon.
Do you have bourbon rye recipe?
How many runs can I get with your kit and a 5 gal still? Looking to buy the 5 or 8 gal Vevor still
The Simple Beginner Bourbon kit is a 10 gallon kit. So, you can get 2 runs from one kit.
I would like to buy that kit I don’t see it
How long did you let that jar sit with the oak before you got that much color/flavor?
The jar in the video was 9 weeks, but it vary based on your own preferences.
I’ve got a 5 gal still. Can I scale down the SS kit for 10?
Yes, you can also ferment a 10 gallon batch then split the fermented batch into 2 separate runs for the still.
I have the beginner mash kit from here. I need to do up a mash for 20 gal still. I should be able to just double the amounts correct? I have been reading and reading and feel like my head is going to explode. is there a place to read how to create mash recipes for 20 gal still. how much grain and sugar per gal of water etc?
Yes, you can just double the ingredients for a 10 gallon batch and you'll be fine.
Started my mash last night. Doubled for 20 gal and og is 1.080. Good cap this morning so I am definitely looking forward to weekend and running it
What the video didn't say is how long it needs to stay in the jar with the wood?
Also what do you do with a huge batch like that?
I'm sure it makes more than one jar?
Also can you age it longer or will it go bad?
I start checking flavor at about 5 weeks. When you like the flavor it's done. How much final product it makes is affected by the cuts you make. Yes, you can over oak if you aren't paying attention.
How much does it produce ? Just as much that is in the jar ? Thanks!
It depends on how you do your cuts and proofing, bit I made about a gallon and a half.
Any sanitizing?
I would like to thank you very kindly good sir as it is it that you have confirmed for me did the first bourbon I made is a bourbon by definition it's got to have 51% corn they say so just like you said that shiner's don't follow the rules anyhow and rules have been made for nothing but being broken that being said shine on my friend Shine On
Shine on, brother.
Although I'm real new I've been doing it less than a year being truthful. What I have made and had folks try got great reviews even from my father-in-law which grew up In the Backwoods of Illinois said that I sure do have a knack for it now I'm not trying to toot my horn or nothing. I just feel that I ought to do something with this gift like you and a few other fellas that I see on here. My problem is is no matter how good I am at cooking shine I ain't no good at this social media thing I'm not even sure how to get started doing like you do
@@conwayfamily6734 contact me through my website and I will be happy to chat with you about it.
I have a 3 gallon pot does it matter how far my worm is from the pot
Not particularly.
How many times can you use the oak sticks more then one batch?
I typically use them 2 to 3 times. It's really up to you.
This may come off as a stupid question, but I’m curious….i just want to make a small amount; am I able to simply half the recipe, or will this throw things off? Thank you for your patience and knowledge.
TS
That is very well posible
Where did you get your fermenter
I made it from a used food grade shipping container that I got from my local farmers co-op.
Do you use a still or what? I'm lost
What’s the best way to cool a worm if you don’t have access to cold running water?
I use a 60l barrel and a fishtank pump for my liebig, works with my 25l - pot if not running on full power. If doing so, I toss in some ice as well. Using a worm in a bucket, I would go for lots of ice, water to top up and some salt.
what do you do after you put in the yeast? That's where you stopped how do i get that finished jar you have? i am the epitomy of a beginner, i've never tried this before, you've shown me how to ferment.
You need to let the ferment finish, then you run it through the still. Finally, you age your clear product on charred oak for a few weeks.
@StillnTheClear ok! Great Thank you so much and thank you for answering my question professionally as I am a newbie I know question probably didn't come off as best as it could've. But thank you so much
@@AMBASSADORHOFF you bet. Here's the place to get help as a beginner. I want you to join my group on MeWe: mewe.com/join/moonshineforbeginners
i live on a remote island.. I would have to ship in oats.... But we have standard Quaker brand oats t the store for making oat meal.. Is that the same?
It's close enough. I would use the old fashioned oats, not the quick oats.
The Quaker Oats are great for this
@@StillnTheClear is corn meal the same as cracked corn? Or close enough? I cant get cracked corn here either ... But I can get corn meal... How do you feel about that?
@@timothyjones9430 the corn meal will work. You will need to stir it into the water little bits at a time so it doesn't clump up.
How much will a 10 gallon kit distill into?
It will depend on your cuts and what you proof your final product to, but it will range between 1 and 2 gallons.
When doing bourbon, do the same rules apply when it comes to the head, body and tails?
Yes, you settle on your own preferences when it comes to how you make your cuts.
@@StillnTheClear just a first timer and keep reading how dangerous it is to drink the first 50-60ml of a 5 gallon batch. I don’t know what my preference will be but is that a good rule of thumb?
@@joebattaglia1484 I created a set of free guide sheets. One of them shows you how to start figuring out cuts. Get them here stillntheclear.com/guides/
Hello if you are going to take a short cut you can always use a little bit of burnt sugar for color I guess a lot of people won't know the difference if you do it the right way. Unless you know what burnt/sugar taste like
Yep, short cuts can be a lot of fun. Thanks for the comment.
Do you have a recipe for a beginner using all fruit like apples
I haven't done an all fruit Brandy yet, but it's in the works.
Where can I purchase your bourbon kits?
All our kits are here stillntheclear.com/product-category/moonshine-ingredients-kits/
How long does the mash ferment…?
This recipe will typically ferment for 5 to 7 days if the temp is kept above 75F.
What's the next step after it's fermented?
what if I replace the sugar with honey
I don't think that it's that big of a deal to use sugar And still call it bourbon. You're still using the proper grain bill formula which which is giving you the proper flavor compounds. I think it's acceptable.
I'm not using a new oak barrel either, but I think it's a great place to start.
@@StillnTheClear As a home distiller I think reusing your barrel once or twice is OK. I mean who wants to replace the barrel every time they are not cheap. Or you could use oak staves. The only time I get annoyed with get annoyed with a little bit of rule bending It's when somebody makes a potato vodka oaks it and calls it bourbon. Same goes for scotches or Irish whiskey
Same. Does anyone think that back in the formation of this country, anyone said... "sorry I don't have the proper malted grain to convert starches.' It wont be real moonshine. LMFAO! I am pretty sure that would never happen. This was about SURVIVAL!
@@jasona.shaffer6348 when others try to say that's not moonshine because of the recipe, they only show they're own ignorance. Moonshine does actually have a definition and it has nothing to do with recipes.
How long do I have to wait to pour it in a jar? What is the ideal degree to fermentation? Do i need a destiller or I just pour it in a jar directly?
I am planning to try that in a small amount for the first time (1/6 as you did in the video) so sorry for this many questions
You need to make the mash from the kit and put it in a still and distill it and then put it in a jar with the wood
How long to ferment?
There are a couple variables that will affect time to ferment, but 7 to 10 days is a good rule of thumb.
@@StillnTheClear thank you 🙏🏽 I just received my beginners pack. Starting today 🤞🏽
What’s the size of that fermenter?
It's a 15 gallon fermenter.
Where do you get them?
What is the ABV ?
The ABV of the mash should come out to about 1.065. if you prefer a higher abv you can bump it up with more sugar.
Would brown sugar add or detract from a recipe like this?
It will change it. I wouldn't say it would be adding or detracting. As usual, it will come down to your own tastes.
is there anything simple that someone can add to a bourbon recipe to add different flavors?
Man I have been toying with the idea of doing this. What's it taste like, if you could compare it to another bourbon?
.. U skipped at least 1 process.. How is it perfectly clear...?
It comes off the still perfectly clear. The color comes as it aged on charred oak. Thank you for the comment.
No you skipped a process 😂 having a brain
@@user-xc3yb1vk2e some people thrive off negativity. These individuals reveal more about themselves and his/her feelings towards their lives than it will ever reveal about me. 🙃 #EnjoyBeingMiserable #Wwjd
If a man with a beard tells me it’s a bourbon I am with him 🙂
Lol 😂
Yeah lol , I can tell by looking at him,he’s a real moonshiner.
You get kids swing for infants and put 5 gallon barrel in 6 months will make it like its been 5 years in a barrel
What would happen if you used brown sugar for half the recipe?
It works fine. Many people prefer using brown sugar.
I'm going to purchase a few kits, may I ask about how much do you get oit of a 10gal kit at end of the process?
@@CrunchEnhancer 1.5 gallons +/- depending on your still and how you run it and your final proof.
i see nothing wrong with adding sugar too mash everyone has there own recipes .me i have my own recipes but always try to learn other peoples recipes . and i do like corn with oats and malted rye and 6 row barley and i dont add white sugar but i like using corn syrup and little honey and little brown sugar. but have used white sugar too comes out good and i use the white sugar when using sour mash aka left overs lol . anyways great video and going try this recipe . also have done all grain before and only difference i feel get more alcohol dont taste that different
Well said, Keith. Thanks for the comment. Shine on, brother.
You put a clariage in it
I'm sorry, I don't know what a clariage is.
🫡🥃💪🏼
You skipped a lot
Small bites, brother. 🙂