Koji Whiskey: Accounting for All the Nuances
To prepare the whiskey wash, we used:
For a 30L container
6kg of barley
24L of water
54g of koji yeast
Heat the water to 65°C (145°F), add the barley, and stir well. Let it sit for 2 hours. Cool in cold water until the wort reaches 35°C (95°F). Then add 9g of koji yeast per 1 kg of barley. Seal and install a water seal. Open and stir once a day for the first two days.
Remove the wash from the sediment and distill to 10°C (52°F) in a continuous stream.
Perform a second fractional distillation.
Dilute the resulting distillate to 43°C (113°F) and let it rest for a week.
For flavoring, we use heavily toasted Caucasian oak cubes and let it steep for a couple of months.
FRUIT SNACKS | PASTILA
/ snackoff_eco
https://vk.com/club179867810
Donations for channel development
https://www.donationalerts.com/r/life54
Sberbank card #4276441020131392
I'm on VKontakte https://vk.com/id21399142
I'm on Instagram / vadimlife54
My second channel about auto parts / autopoint54