VEVOR YML03110F Mode D'emploi page 25

WHISKEY
INGREDIENTS:
10 lbs. Whole kernel corn, untreated5 Gallons Water 1 Cup Yeast, champagne yeast
starter
DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in awarm dark place and
keep moist for about ten days. When the sprouts are about a 1/4" long the corn is ready
for the next step. Wash the corn in a tub of water, rubbing the sprouts and roots off. Throw
the sprouts and roots away and transfer the corn into your primary fermenter. With a pole
or another hard object mash the corn, make sure all kernels are cracked. Next add 5
gallons of boiling water and when the mash cools add yeast. Seal fermenter and vent with
a water sealed vent. Fermentation will take 7-10 days. When fermentation is done, pour
into still filtering through a pillow case to remove all solids.
RYE WHISKEY
INGREDIENTS:
7 Lbs. Rye
2 Lbs. Barley
1 Lb. Malt
6 gallons of water 1 oz Yeast DIRECTIONS:
Heat water to 70 degrees and then mix in malt and grain. While stirring the mixture slowly
heat to 160 degrees (raise temperature 5 degrees every 2 minutes). Keep the mixture at
160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and
dextrin. Filter off liquid and place into fermentation device and allow to cool to 70-80
degrees.
Immediately pitch with 3 grams of yeast.
To avoid secondary fermentation and contamination add 1 gram of ammonium-fluoride.
Stir liquid for 1minute then cover and seal with an airlock. Mash will take 5-7days to
ferment. After fermentation is complete pour into, still filtering through a pillow case to
remove aII solids.
WATERMELON-PEACH MOONSHINE BRANDY for five gallons
11/4 large watermelon 10 peaches
11/4 cup chopped golden raisins