Distilling 101: Recipe Creation - Part 1 (Recipe Bases, Ratios, and Resources)

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In this video, we go over how to make a moonshine recipe/how to create alcohol recipe. We talk about all the spirits from whiskey recipes to vodka recipes and give you plenty of resources and information to set you up for success on this huge part of distilling. Create your own recipe and get begin your career as a home distiller!
#whiskey #rum #tequila #brandy #vodka #gin #homedistiller #homedistilling #recipe #liquor #booze #alcohol #learnsomethingnew #science

[@BillMooney-r5c]

One way that I have found to get an idea what a malt will taste like, is take a small amount of crushed malt and soak it in a neutral spirit. It won't be exact, but it does give you a good idea.

[@milehidistilling1]

GREAT suggestion!

[@ellismcmillan1830]

July 11 (Reuters) - A federal judge in Texas has ruled that a 156-year-old ban on at-home distilling is unconstitutional, siding with a group that advocates for legalizing the ability of people to produce spirits like whiskey and bourbon for their personal consumption. U.S. District Judge Mark Pittman, an appointee of Republican former President Donald Trump in Fort Worth, on Wednesday agreed with, opens new tab the Hobby Distillers Association's lawyers that the longstanding ban exceeded Congress's taxing power and ran afoul of the U.S. Constitution's Commerce Clause.

[@milehidistilling1]

Yep, this has been an exciting case to follow! I think the government still has a little to contest, but we'll see what happens!

[@ScottBryant-wi7gb]

Cheers Brother. Thanks for the content.

[@milehidistilling1]

Cheers, Scott! 🍻

[@danLP07]

Awesome video with GREAT resources

[@milehidistilling1]

That's what I love to hear. Glad you found some good ones on here!

[@robertcole1145]

Awesome info. Drank Scotch for 30+ yrs (my mother would always tell me she used it on us when we were teething!), moved to bourbons 20 yrs ago, but took a nice shot with you with a very botanical local Gin. Excellent. When you said let's do a 2nd shot, I said ok as well! Keep up the great work.

[@milehidistilling1]

That's my man, Robert! Thanks for taking a second with me! I'll get a scotch to shoot next video just for you.

[@pauljuhl5566]

thanks for taking time to go over the different bases and references

[@milehidistilling1]

You got it, brotha. Thanks for watching!

[@whiskeywookie2758]

Sour mashing is actually 2 different methods... 1 what you said reusing the grain in the next fermentation. 2 using 20-50% of the fluid for fermentation from the stillage, leftovers from the still 2.5 is a combination of both methods Dunder = stillage the left over from the still. Muck or a muck pit uses the decomposing elements usually fruit added to the Dunder. Tequila is just like Bourbon it is location specific. Not only made in Mexico it has to be made in the Oaxacan area. If teaching people about recipe creation, you may want to give them this formula, Mash container volume × desired starting gravity × percent of mashbill ÷ gravity points per gallon.... example: 10gal × 75 × 0.60 ÷ 32 = 13.125lbs of corn for your recipe. 75 = starting gravity of 1.075 0.60 is 60% of mashbill 32 is your gravity points per gallon of water, there are charts all over the internet giving you these values for most grains and sugars. So if you wanted to make a 4 grain Bourbon with a mashbill of: 60% corn 17% wheat 13% oats 10% malt You knew you had a 10 gallon mash ton and you wanted a starting gravity of 1.065 all you have to do is punch in the numbers and it will tell you how many pounds of each grain you would then need to ideally reach those goals. Brew house efficiency changes for everyone but usually runs around 75-85% efficiency Diastatic power talks about how many enzymes are available in the grain itself to actually break down the starches into simple sugars, some have enough to convert themselves + other grains, some can't even convert themselves. This is why some people use alpha and betta enzymes to make their mash more efficient, or you will need more/ higher levels of a base malt. Most malted corn and specialty malts have less DP and will leave unfermentable sugar so you will not end at 1.000 or lower just be aware of this. It's OK. They still impart great flavors and I highly recommend using them. And last thing is pH of your mash. If it's too high you will grow extra things that will over complete with your yeast, if it's too low you will steal your fermentation because the yeast won't service. Plan for 4.2 - 5.5 for best results. Sour mashing will be on the lower end. There are several really great KZbin videos that talk about botanical percentages and how to play with them, Jessie over at Stillit Alan over at One peice At a time distilling institute Both have really great videos talking about gin and other botanical spirits.

[@milehidistilling1]

Wonderful info, thanks so much for the comment!

[@whiskeywookie2758]

@milehidistilling1 if we all work together we all get better together. Ours should be a community effort to help those new and interested in the hobby.

[@milehidistilling1]

@@whiskeywookie2758 Most definitely agree, thanks for contributing to that effort

[@dnvziblone]

This is great information! I just bought out my partner's interest in our small distillery, so I've got a steep learning curve. I always tell people that, with social media, the gold is in the comments. Thank you for sharing your knowledge. You may be surprised at who you're helping!

[@milehidistilling1]

@@dnvziblone Good luck on your distillery! Let us know if you need any help!

[@IceglacierArnar]

True....should be first.... Good video

[@milehidistilling1]

Thanks, my brother!

[@michaelgestiritus9663]

Cheer's 🍻🍻🥃

[@milehidistilling1]

Cheers, Michael! 🍻

[@philiptruitt]

Thank you!

[@milehidistilling1]

More than welcome!