96 Comments

• DJ

  Comment Author: Doc Jose

  Published on: Jan 29, 2019

  Is it possible to make a whiskey mash (or 2-3) during the winter, let it run the yeast out, and store it? Then put it in the still and fire it up in the spring.
  I can easily make wine and store it during the winter.
  Then distill it in summer.

• R

  Comment Author: robinadkinsr621@yahoo.com

  Published on: Jan 29, 2019

  I AM A nOVICE AT THIS ART, BUT i HAD A TREMENDOUS MENTOR MY DAD, WHO LEFT US IN SEPTEMBER OF 2017, IT IS MY HOPE TO CONTINUE THIS ART OF SHINENING FOR MANY YEARS TO COME. mY FIRST TRY AT DISTILLING WAS NEARLY A WASH NO PUN INTENDED, BUT i DID EVENTUALLY RUN OFF ABOUT A QUART AND A HALF OF 80 PROOF. i WAS GLAD TO HAVE AT LEAST HAD A LITTLE SUCCESS. i WOULD HAVE LIKED TO HAVE KNOWN WHAT GOOD OLD pRESIDENT GEORGE WASHINGTON"S WHISKEY TASTED LIKE. THANKS FOR ALLOWING ME TO SHARE SINCERELY R. ADKINS
• B

  Comment Author: Bayyrat

  Published on: Oct 11, 2018

  Do not pour out your remaining mash after you cook it off. It still has sugars in it, the alcohol content killed the yeast. Pour it back on the corn and add new yeast to ferment again. You should be able to ferment a corn ma’s three times. With each ferment getting smoother. The last ferment will produce less but have better taste.

• DP

  Comment Author: Dwayne Patlyek

  Published on: Aug 23, 2018

  fermenting after the first 24 hours (bubbling like crazy). can I stir it gentle once, then cover it back up and leave it?
  Will it harm the fermentation process?

• GN

  Comment Author: Gregory Nodine

  Published on: Jul 31, 2018

  Just looking through and it looks like,theirs a lot of people interested in this art . That’s great, Enjoy .