How To Make Whiskey (with Pictures) - WikiHow

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1 Use a proof and tralle hydrometer to test the ABV (alcohol by volume) of your moonshine. At this point, you have moonshine — high ABV whiskey. In order to get it resembling something like you'd find at the store, you need to age the whiskey and dilute it down to 40% - 50% ABV. You want to know how strong your moonshine is, both for aging and as an indication of how well your distillation went.[13] X Research source
- Be sure not to confuse the proof and tralle readings on the hydrometer. Your proof will always be two times the amount of the tralle.
2 Age the whiskey in a barrel. If you do decide to age your whiskey, you want it to go into the barrel at around 58% to 70% ABV. Aging will make the whiskey smoother and give it its distinctive taste. Whiskey will only age in barrels. When it is bottled, whiskey will stop aging. Age and store the whiskey anywhere from a few weeks to several years, based on your preference. Longer aging produces richer flavor.[14] X Research source
- Whiskey is generally aged in oak barrels. The barrels can be carefully charred or toasted first, or can be sourced from another distiller that's kept another spirit in the barrel for added flavor.
- If you want to add oak flavor to your moonshine but don't want to have to spring for a barrel, you can also add toasted oak chips to your whiskey. Toast your oak chips over low heat (200º F) in the oven for an hour, until they are aromatic but not yet charred. Remove and cool. Transfer to a sterilized glass bottle and steep for 5 - 15 days or longer, depending on your tastes. Strain the whiskey through cheesecloth or a clean pillowcase to catch all the wood chips.
3 Dilute the whiskey. After your whiskey is aged, you'll want to dilute it with water before you drink it and bottle it. At this point, the whiskey is still probably 60% - 80% ABV, which would make for a fiery, uncomfortable drinking experience. It should be diluted to around 40% or 45% ABV for a much more pleasant drinking experience. Pour water into your whiskey, and experiment with ratios to find the perfect mixture for your taste.[15]
4 Bottle and enjoy! Bottle your whiskey, along with a note on when you bottled it. Store the whiskey out of direct light, a when you’re ready to drink your whiskey, you add things like syrups or fruit infusions for a tasty cocktail.[16] X Research source Or, drink it straight to really appreciate your hard work. Always drink responsibly.
- Congrats! What you’ve just made is actually considered bourbon, a variety of whiskey made with at least 51% corn mash. Or at least, it’ll be bourbon so long as you age it in a charred oak barrel and bottle it at 40% ABV, and don’t add anything to it during fermenting and distilling.
- There are plenty of other varieties of whiskey, like scotch (a barley malt distilled in Scotland), rye whiskey, Irish whiskey (a grain malt originated by Irish monks), and even Japanese whiskey.[17] Experiment with the grains you use for your malt and the barrels you use to age your whiskey in order to achieve different flavors and varieties.