Using liquid malt extracts, we can create a smooth, sweet whiskey with hints of vanilla, oak and lingering honey notes.
3kg Liquid Amber Malt
20g American toasted oak
1 packet Whiskey distillers yeast
1. Add 3L of hot water to a sterilised 30L fermenter, add the 3kg amber malt and 5kg dextrose. Stir well to dissolve.
2. Top up with tap water to 25L, try to achieve a starting temperature of 20c. Add yeast and stir well.
3. Ferment for about a week, keeping the temperature around 25c.
4. Once fermentation has completed, leave for a further week to allow sediment to drop out.
5. Transfer to pot still boiler, leaving behind as much sediment as possible.
6. Distil as per usual, doing a stripping and cuts run.
7. Collect the best cuts and dilute (if necessary) to 40% ABV.
8. Soak this spirit on the oak chips for about 1 week or to taste.
9. Strain the whiskey into bottles and age in a cool dark place. The longer the whiskey can age the smoother it will become.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.