I know two ways to make Oat Whiskey.
The first is the SMOP method. Add 2 pounds of oatmeal per gallon to yer fermenter. Now add the amount of water (boiling) yer gonna use. Stir it well and cover and insulate with a few towels, blankets or a sleepingbag. Allow it to cool to 150ish degrees F. At 150ish F add amylase enzyme and stir it into the top 6 inches or so of oatmeal. Wait till the temp drops to 75 F or below and add some more amylase and also a nice neutral ale yeast like Nottingham ale yeast. IMPORTANT!!! Only stir it into the top 6 inches or so. If ya get pockets of yeast + amylase deep in the stiff oatmeal it will build pressure and possibly pop yer fermenter (I've taken the lid off of a batch of SMOP to have the oatmeal explode and hit the ceiling). What happens is that the top layer of the oatmeal is worked upon by the enzyme and yeast at the same time... conversion of starch to sugar and fermentation of sugar to alcohol is happenin' simultaneously. The top layer will turn liquid and thin. All ya have to do is daily stir the liquid on top into the top few inches of solid oatmeal. When it's liquid all the way to the bottom and the airlock stopps bubblin' yer done fermentin' and it's ready to run through yer potstill. It will take 10 days to two weeks to do a SMOP mash/ferment.
The other way to make oatwhiskey is to do a standard mash with a grain bill of 85% oats to 15% 6-row barley. You can use 20% 2-row if ya prefer, but I've noticed that while 6-row has a stronger flavor than 2-row, it seems to be less noticable in the oats than the 2-row. I can't explain this, but I have noticed it to be true time and again.
I wish yall luck.
Original thread found here http://homedistiller.org/forum/viewtopi ... =14&t=4591
Oat Whiskey
Moderator: Site Moderator