Whiskey recipes

[Bartek]

I have a question, but if it is a problem You really don't have to answer me. I collect old recipes of alcohols and make them at home In Poland it is legal. I have 15 - 19th centuries recipes of vodkas, herbal wines, beers and meads. Can You give me a recipe for early american PC whiskey? ::

 

[Flint50]

Sorry-cant supply those-but I can tell you-All recipies that start with 2 shots of bourbon can't be bad!! :front:

 

[vinnynj]

my 89 year old dad said he rembers his mom makin booz at night and all the nabors comin over in the morning for shots he said thay used all the fruit and vegie peals in a croc with water and a cone of suger whait till it flips over and it is ready for the still i have never tried this sounds like nasty stuff

 

[shmrck1]

Flint50,
:agree: 3 fingers Old Crow(est. 1835) and 3 fingers water(est. prior to 1835) and add one ice cube
if you are not in a hurry. Very PC if you forget the
ice cube :crackup:
snake-eyes :front:

 

I think he wants recipes for making whiskey, not recipes for using whiskey....I used to have one for good ol' American corn whiskey, but my neighbor borrowed the book it is in...never tried it myself. I did come across this recipe for a "Kentucky breakfast": take a tumbler glass and dissolve some sugar in a little water, add Bourbon whiskey to taste, get a beefsteak and a hound dog....at this point you are supposed to ask, "what is the hound dog for?"...........to eat the beefsteak.

 

[redwing]

The first thing you will need is a "Still". The product used can be about anything with sugar in it. Corn was used because it is what americans had lots of. The product is made into a "Mash" and let ferment. The "Mash" is cooked in the "Distalater" or "Sweated" to remove the alcohol. It would be cut with some thing at that point to lower the content, such as water. It can be filtered thru some thing like charcoal and colored with say Butternut hulls to give it a color. This is a rough idea of what the process is, as owning stills and making untaxed whisky in the US is frowned on by the BATF.

:nono:
Redwing

 

[Birdman]

Check out the "Foxfire" series of books, I believe there is one that has all the info ya need to make a still , mash and everything else ya might need to make a home brew. You'll have to suppy yer own lawyer if ya get caught hee hee YMHS Birdman

 

[Haggis]

My Daddy in-law was a moonshiner in his younger days, and used to make a good whisky, or so it is said. He described the process to me, but I prefer something aged more than 20 minutes.

My favorite recipe once included a bottle of Islay single malt and a camp fire.

Build fire
Pull cork
Let nature take its course.

For over 10 years I pulled three such corks every week, but now I just look at my collection of single malts up on the shelf, and go enjoy a camp fire.

 

[Liver eatin’ Johnson]

Check out the "Foxfire" series of books, I believe there is one that has all the info ya need...

Foxfire number one eace:

 

[AZ-Robert]

I have a question, but if it is a problem You really don't have to answer me.... In Poland it is legal.

"Daddy made whiskey and he made it well, cost two dollars and it burned like hell." (The Grateful Dead)

That whole Whiskey Rebellion thing made it much less so over here. Need a permit to do it legally, which most folks don't bother with unless they make and sell huge quantities. The result is not many recipes generally available, and you're asking for one that is 200 years old!

As a beer home-brewer, I might know somebody that knows somebody that has a cousin that might have heard... :: ... I'll keep my eyes open and let you know what I find.

But, yep, corn is the key. If it is not at least 51% corn (maize, as it is known in Europe), you can't call it bourbon. Goes back to the early days when that is what they had a surplus of in that part of the country. The rest of the mash is usually (but not always) rye.

 

look for "the moonshiners manual" By (Are you ready for this?) by Michel Barleycorn, Oliver press, 1975. You my be able to find a copy.

 

[shmrck1]

I think he wants recipes for making whiskey, not recipes for using whiskey

Mike,
:hmm: I think your right! If you ain't going to use it why make it :kid: your right....
snake-eyes

 

[AZ-Robert]

...(Are you ready for this?) by Michel Barleycorn,...

:crackup: That is rich! Has to be a pen name. Perfect.

 

I just did a search of Barnes and nobles out of print books and found four copys. there kind of pricy, $35 to $190, I bought mine for less than $5 back in the mid 70s.

 

[flaming canvas]

look for "the moonshiners manual" By (Are you ready for this?) by Michel Barleycorn, Oliver press, 1975. You my be able to find a copy.

I wish I knew where my copy got to.

 

[CrackStock]

I actually read your post and see that you are in Ploand so our silly laws will not be a burden to you.

Thanks for the excuse to research one of my favorite beverages.

I found a few sites:
[url] http://www.homedistiller.org/aging.htm http://www.homedistiller.org/photos-reflux.htm http://www.homedistiller.org/aging.htm[/url]
[url] http://www.heaven-hill.com/main.shtml[/url]
[url] http://www.textkit.com/0_0813190541.html[/url]
[url] http://www.furry.org[/url].au/inc_B/life9.html
[url] http://www.home-distilling.com/[/url]

CS

 

[chipper]

According to what I've read. Making alcohol is quite dangerous and poisonous if done incorectly.
I simply use fruit juice from crushed fruit to make wine. (juice + sugar + Yeast = wine) It takes about 2 weeks. Then I put the wine in a plastic bottle and jack it. (put it in the freezer) Alcohol will not freeze. Pour off the alcohol and there you have it.
I personally stay away from potatoes and grain.

Regards
Wounded Knee

 

[jdixon]

A significant percentage of the world's Bourbon whiskey is made in the area I live (Central Kentucky). Know some guys who work at the various distilleries hereabouts. I don't know if any of them know the exact recipe but, one thing that they all tell me; it is absolutely critical to the taste of whiskey in what it has been aged and for how long. Wooden barrels made of mature white oak trees cut from river valley areas in Western Kentucky or Missouri are preferred. Some of these distilleries actually own large tracts of land simply to cut oak trees from. The inside of the barrel has to be fired and the charcoal activated a certain way. During the several years of aging, the more consistent you can keep the temperature of the barrel, the better the taste. In the large barrel warehouses around here, those barrels toward the outside of the warehouse, where the temperature fluctuates more, will be the cheaper whiskey, those toward the center of the warehouse, even though it may be exactly the same recipe, will be the more expensive stuff. Some of these distilleries bottle several different brands of Bourbon all of which started out with the same recipe but, are sorted out differently by taste and alcohol content based on length of time aged and where in the warehouse the particular barrel sat all of those years. It is a real art to come up with good Bourbon whiskey apparently, that what makes it so good! :hatsoff:

 

[Bartek]

Thank You all! I have enough informations now.
:hatsoff:

 

[strongarm]

Actually there is nothing wrong with using potatoes or grain in the process of making wine. The danger comes in the distilling process where the alcohol can react with the condenser and creating a poison.

For making wine, however, I would recommend at least three pounds of fruit and two to three pounds of sugar in a gallon of liquid will yield a nice tasting wine with an alcohol content or 12 to 15%. A pound of sugar is 2 and 1/2 cups of sugar. You can increase the alchol content to 20% by splitting this recipe in half after two weeks and adding another 1 1/2 cups of sugar and filling the volume back to make a gallon. Unfortunately it will take about a month or so to quit fermenting and to have the sediment filter out. BUT THIS WAIT IS WORTH IT!!! Filter the wine through cheese cloth to remove the sediment. :rotf: