Q&A for How to Make Whiskey

Simply add water and mix to dilute the ABV. It may take a little math, but simple percent calculations can help you reach whatever concentration you want.

You can use rye to make a rye whiskey. This may change the process (it probably sprouts a little differently), but it should work pretty much the same way.

Simply put, methanol is highly toxic and therefore is unfit for consumption.

It is possible to use aluminum pressure cookers as a set up. However, stainless steel 402 will last longer and be the better product.

If you're talking for the temperature of inside the still, any thermometer that goes from 100-300 degrees will work. For preparing the mash, a standard meat thermometer will work, as it will more than likely go from 32-150 degrees.

You sure can. As soon as the ice melts, the ABV will go down. Of course, not all of your ice will melt, but the amount that does will reduce the concentration.

Varying yeasts yield different flavors. Brewers yeasts taste much better than common bakers yeast. Consult your feed store or local brewery supply shop for different yeast strains.

This is common in any grains that are not bred for malting. It will decrease the total amount of starch available for conversion to sugar during the mash, but grain is cheap. Don't worry about it.

Whiskey has to contain at least 51% corn. Distilling sugarcane makes rum.

For the temperature inside the still, any thermometer that goes from 100-300 degrees will work. For preparing the mash, a standard meat thermometer will work, as it will more than likely go from 32-150 degrees.

Baker's yeast isn't ideal for it, it makes the flavor a little bit more bread like. Still, you can use it if you want the whiskey with an bread-y taste. 1-2 packs of 50 mg is more than enough.

It depends on how strong of a strawberry taste you are looking to accomplish. If you want a robust and old-tasting whiskey, add the strawberries at the very beginning of your mash at the same time you add the yeast. This will give the yeast more time to feed on the natural sugars and will prevent the brew from becoming too sweet. If you prefer a "sweet" whiskey where the strawberry taste is more noticeable, add the strawberries 2-4 weeks before you start bottling. This will ensure the berries are still fresh.

Only the first few ounces should be methanol. If you want to be extra careful, though, smell your product. It should smell sweet, like alcohol, not harsh. Further, you can dip a spoon in your product and burn it with a lighter or match. If it is ethyl alcohol, the flame will be clear or blue.

Use just about any yeast type but the alcohol yield will be determined by the amount of fermentable sugars available and the tolerance of the specific yeast strain to alcohol. For high gravity washes a baking yeast will not do well if the alcohol potential is much greater than about 10%. However, for whisky, where flavor is the among the most desirable aspects, a wash of 10% or less will make a better end product, so a high gravity wash is a poor choice. Unless you’re making fuel or high purity neutrals a wash really shouldn’t be targeted to exceed 15% alc.

Of course! Some people like to leave the spirit as “white dog”. Aging, especially in a barrel (or using more ‘hobby-friendly’ means) adds a different character. If you’re going to make moonshine, you only have to be concerned with making it how you like it.

Yes, you can put spices like vanilla, cinnamon and even oak chips, etc. However, avoid adding too much extra flavor, as you'll spoil its natural taste.