by johnny108 » Mon Apr 09, 2012 1:36 pm
Liquid malt extract whiskey is my favorite.
I make an Irish whiskey, usually: 10-12lbs of syrup in 5 gallons of water, brought to a boil, cooled quickly, and a couple of packets of dry ale yeast (Doric, Cooper's, or EDME). If you have access to the anti-gas medicine "Beano"- USE IT!! Just add 3-5 pills worth at the same time you add the yeast. (it breaks down some of the more complex sugars, giving a bit more alcohol, but, more importantly, thins out the mash to help with the foaming- you can use it in homebrewing to make lighter-bodied beers.)
For a Scotch flavor- about 1-4 pounds of peated malt is steeped in about 10 quarts of water that is held at 155-160F for 30minutes, The grain is pulled/filtered out, the liquid malt extract is added to the peat-flavored water, and brought to a boil, and then cooled quickly.
I always got my peated malt from the brewshop- made it a few times- too much mess, time, etc.
When you distill it, you have to pretty carefull- it LOVES to foam over. Slow heat, de-foaming agent- whatever works for you.
Make your cuts like on a rum, age on oak you have already used once before- start drinking!
At least, this has always been my method- I've heard you can make a "peat extract" to get the smoky flavor- but I've never tried it.