- Using 3 litres of water for every kilo of grain, prepare your mash water by heating to 65°C in your mash vessel, fitting your grain bag (if using) tightly around the rim.
- Add milled grain to the mash water and stir in well for a couple minutes to break up any clumps.
- Leave to mash for 45 to 60 minutes while maintaining your mash temperature.
- BIAB: Raise grain bag and tightly squeeze to drain and collect as much wash as possible. Pour water over the grain bag until you’ve collected 25L of wash.
Grainfather: Raise malt pipe and sparge with 77 °C water until you’ve collected 25L of wash.
- Optional: Test the pH of your wash. The target pH is 5.4; use LACTIC ACID to adjust it down, or CALCIUM HYDROXIDE to adjust it up.
- Optional: Bring wash to a boil in your boil kettle for up to 15 minutes to sterilise
- Cool wash down to fermentation temperature using a chiller or our no-chill method. READ MORE
- Pitch yeast and leave to ferment between 20-32°C, using your hydrometer to determine whether your wash has finished fermenting. Ferment on the cooler end of this temperature range for a smoother, subtler spirit; ferment at the warmer end for an estery, highly aromatic spirit.
- Once fermentation has finished, clear the wash following the TURBO CLEAR package instructions (if using) or cold crash your wash in a fermentation fridge.
- Transfer the wash into your boiler for distillation. Ensure the wash is as clear as possible- you may need to siphon or pour off and discard a small portion of wash initially until it runs clear.
- Heat the wash to 55°C and add Fermcap over the top of the wash.
- Safely fit your distillation lid, connect your cooling water, and proceed with distilling your spirit.
New to craft distilling?
Here’s a list of some basic equipment you’ll need before you get started:
- Mash and Boil Vessel – this could be your current boiler, a larger separate boiler, or a Grainfather
- Pot Still – Alembic Dome or Column style
- Large grain bag for the mash
- 27 or 30L Fermenter (for single batches) | 60l Fermenter (for double batches)
- Long Handled Spoon or Paddle
- Hydrometer (for checking your ferment)
- Alcometer (for testing the strength of your spirit)
- Measuring Cylinder (for alcometer and hydrometer)