Whiskey from alcohol

The principle of making homemade whiskey is not too different from other alcoholic beverages. The difference is that this recipe uses alcohol up to 50%, the ideal range is 45-50%. If it was possible to purchase only too concentrated version, dilute with water until the desired proportion is obtained.

The unique color, aroma and taste of the drink is provided by insisting on oak. In the case of homemade whiskey, it is most convenient to use pegs. When choosing wood, preference is given to the one that is older, if this parameter can be found out.

Oak pegs require mandatory preliminary preparation. This is one of the most difficult and important stages. The process will provide softness to the drink, otherwise the taste may be too sharp and even unpleasant.

To begin with, we chop oak pegs into 2x2 cm cubes and a length of no more than 10 cm. The resulting chips are placed in a bowl, filled with cold water and soaked for a day. Every 6 hours we drain and change the water to a new one, necessarily cold.

After a day, we dilute soda in 5 liters of clean, cold water. Drain the waste water from the wood and fill the chips with soda solution. We leave it for another 6 hours.

After a while, drain the water, wash the wooden blocks well with running water and put them in a saucepan. Pour cold water so that it covers the tree by 5 cm and put it on fire. Bring to a boil and simmer for 45 minutes. If the water evaporates in the process, top up.

The resulting broth is drained, the bars are washed and laid out to dry in the open sun during the day. After that, we wrap the cubes in several layers of foil, send them to the oven at 160 degrees and fry for 2 hours.

We take the oak chips out of the oven, unwrap the foil, let it cool down a little. We carbonize each piece on the burner of the gas stove to a golden hue and leave it to cool at room temperature. After that, the wood can be used to make whiskey.

Put the chips in a glass jar or bottle, add glucose syrup (you can replace it with sugar), pour alcohol and close the lid tightly. We send the bottle to a dark place for infusion. After a week, we start checking the whiskey for taste and aroma every 4 days. When the ideal taste is achieved (it may take from 2 to 7 months), pour the drink into another bottle, excluding wood ingress and store in a cool place. Whiskey is ready to drink.