I'm preparing the base for homemade bourbon from scratch—from corn and wheat grits, light barley malt, and caramel malt.

This episode covers the entire first major stage: from grain preparation and boiling to saccharification, wort cooling, and fermentation.

Mash:
🌽 10 kg corn grits
🌾 2.5 kg wheat grits
🌾 2.5 kg light barley malt
🔥 0.5 kg caramel malt

I'll show you how corn grits behave during boiling, why they instantly turn practically into concrete 😄, how I thin the mash with Amylosubtilin, and how I further saccharify it.

In my work, I use:
— Amylosubtilin
— Glucavamorin
— Protosubtilin
— CelloLux-A
— barley malt
— whiskey yeast

After the boil, I cool the mash to working temperature, add enzymes and crushed malt, wrap it, and leave it for about 90 minutes for saccharification.

Next, I quickly chill the wort with a chiller to the yeast pitching temperature, start fermentation, and let the future bourbon rest.

And, of course, the obligatory quality control department couldn't be avoided 🐈
Tiffany personally inspected the process.

The next important step is the distillation of this grain mash: the first distillate, further fractional distillation, working with aromatics, and preparing the future drink for aging.

So, if you're interested in seeing the final product, subscribe. To be continued, this time with fire, copper, and alcohol 😄

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