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  1. #1
    Member BillyBobThai's Avatar
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    Anybody Have Experience Making Whiskey

    I am considering, as a hobby, the making of whiskey from corn and rice here in Thailand. I know that is probably not a kosher thing, as far as the BIB are concerned, but will only be doing it as a hobby at home. Having never made whiskey before, but have done a lot of research on the topic, I would like to talk to someone who has done it before. BG, I understand that your bro-in-law was making some at one point, but stopped due to high taxiation. What I am looking for is a recipie for the finished product, after it has been distilled.

    Thanks in advance.

    Billy Bob

  2. #2
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    blackgang's Avatar
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    Quote Originally Posted by BillyBobThai
    finished product, after it has been distilled.
    after it has been distilled, it is a finished product here, they like it young.
    Yea, and even have the whole still for sale if you interested, Bro will show you how it is done and the whole 9 yards.
    Fact I think he has the corn mill too, did have unless he has got rid of it.

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  4. #4
    Thailand Expat
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    Distillation by freezing is great. My old man used to make barley wine, Then i showed him distill by freezing and he spent 10 years pissed.

  5. #5
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    Happyman's Avatar
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    Find an expat who works for Aramco in Saudi and ask him to send a copy of 'the Blue Book'
    My copy is so worn out and thumbed that It won't scan - otherwise it would be on its way right now !

  6. #6
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    My uncle started making alcohol when he retired and I helped him from time time when my busy schedule as a student permitted (actually I was much more interested in consumption than production). He was making fruit alcohol (pear, prune, ...)

    The theory is no rocket science. But even with a boiler / cooling system made by a professional, it took us more than a year to get a "quality" product. From the quality of what you're going to distilled to the "cooking" time, temperature, ... it takes a lot of fine tuning before making something that is actually drinkable. And based on my own experience, I strongly advise you against drinking the hot alcohol straight from the distiller ...

    And same as BG, after it has been distilled, it was a finished product that we bottled almost right away. Maybe you should start like that before thinking about aging a product you're not so sure about the quality.
    The things we regret most is the things we didn't do

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    One week on a pack horse bringing it from the still to market in small wooden kegs will age it about 4 years, best way is to use as ballast in kegs abaord a sailing ship.

  8. #8
    My kind of town
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    That is quite big. I pictured it to look like Hawkeye Pierce's set up in his Mash 4077 tent.


    Quote Originally Posted by blackgang View Post




  9. #9
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    It was a commercial operation, he was just fucking around there trying to get a batch of corn to try.

  10. #10
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    Quote Originally Posted by the dogcatcher View Post
    Distillation by freezing is great. My old man used to make barley wine, Then i showed him distill by freezing and he spent 10 years pissed.

    yes, it's an easy and safe way to get drunk

    Home Distillation of Alcohol (Homemade Alcohol to Drink)

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    Thailand Expat
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    Quote Originally Posted by BillyBobThai
    What I am looking for is a recipie for the finished product, after it has been distilled.
    as has been said above, that is the finished alcohol, but not the finished product

    most distilleries the age the alcohol in a variety of ways to add flavour and take off the raw edges

    3 years in a nice oak barrel is a minimum, 10 is better!

    another way is putting various fruits and objects in the drink, to take off the edges
    I have reported your post

  12. #12
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    Happyman your excellent book "The Blue Flame" is online at expats.org.uk Do a quick search and you'll find it. (I'd post the link but not sure if it's allowed)

  13. #13
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    Theres kits and things to make your own hooch. Theres flavourings and things to copy iconic brands. These would have to be smuggled. In this country you embark at your own risk, because if you are sprung you're anyones bitch.

    I knew an old guy that did it in the Adelaide Hills. He did OK- I caught him out when he tried to pass off a hooch as Hennessey (which I happen to know) that turned out nothing like it. It is a worthy hobby, but you carry the risk. Gov't does not smile on that which deprives it of excise.
    probes Aliens

  14. #14
    Thailand Expat jandajoy's Avatar
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    We have a couple of local, in house/village illegal distilleries.

    40 bht a litre for fresh.

    We have 2-3 liter demijohns, fill em with hooch and add stuff.

    To date;

    Oranges studded with coffee beans, leave it a month, delicious.

    Basil, pretty good.

    Mint, very good

    Pomello, not very good.

    Lime, Ok but it was nothing special.

    Banana, surprisingly good

    Tap tim - No, I don't know what this is - small, white fruity sweet things with a pip. BLOODY LOVELY.

    The longer you leave it the better it is.

    Happy Christmas.

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    Happyman's Avatar
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    Quote Originally Posted by Larn View Post
    Happyman your excellent book "The Blue Flame" is online at expats.org.uk Do a quick search and you'll find it. (I'd post the link but not sure if it's allowed)
    Thanks !
    I am not a religeous man BUT THAT BOOK WAS OUR BIBLE

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    Larn

    Just downloaded it and printing a new copy - thanks

    a couple of additions that we used were-

    leave the still running all day while you were at work using a 500W industrial soldering iron as the heat source and the tap dribbling through the condenser

    Make magic coconuts !
    Get a young coconut from the market
    Punch out one of the three soft bits in the shell
    Put in a spoonful of sugar and a spoonful of baking yeast
    Leave it in a warm place for a week or so
    Drain the muck out of it through a coffee filter paper
    Run it through the still at least 2 times

    MALIBU !!

    With orange juice and ice it was a life saver !!

    5 coconuts would produce about a litre


  17. #17
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    Why bother with all this (unless a product with flavour is required).
    You can buy Ethyl acetate from a chemical supply company (no duty on this). Hydrolise this (split off a water molecule) with Sodium hydroxide (soda fy - drain cleaner), and you get pure Ethyl alcohol.
    Still got to distill it off from the excess NaOh, but you get no Methanol, or other crap that is poisonous - fusel oil etc.
    Of course I'm not suggesting that anyone should break the laws of this country, just another way to skin a chicken, for your entertainment only.

  18. #18
    Thailand Expat aging one's Avatar
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    Quote Originally Posted by Happyman
    Find an expat who works for Aramco in Saudi and ask him to send a copy of 'the Blue Book' My copy is so worn out and thumbed that It won't scan - otherwise it would be on its way right now !
    grew up in Abqaiq and remember my dads still well. One guy made bourbon, another scotch, and another gin. Those were the days.

  19. #19
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    We had a Somerset lad on our site.
    Used to buy all the semi rotten apples from the market
    Made really rough 'scrumpy'
    2 passes through my soldering iron still

    Finest Normandy Calvados

  20. #20
    Newbie highlander's Avatar
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    Cool

    now calvados sounds good, also appelkorn is worth a go any of you guys know how this kind of stuff is made ?.

    scotty

  21. #21
    Pedantic bastard
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    Quote Originally Posted by BillyBobThai View Post
    I know that is probably not a kosher thing, as far as the BIB are concerned,
    I'd probably worry less about the BiB, and more about the local bootleggers. Very small scale wold probably not bother them, but if they felt you were stepping on their toes, it might get ugly.

    ...also be aware that you leave yourself open to be dobbed in by any local rat bag with a grudge against you (real or imagined).

  22. #22
    Member Deris's Avatar
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    I don't have any experience making wiskey but I do have some experience drinking it. I have done the pilot beer brew thing though. Hope to see you progress on this and see some pictures of your brew.

  23. #23
    FREE ANTROBERTSON !!!! SunTzu's Avatar
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    Quote Originally Posted by jandajoy View Post
    Oranges studded with coffee beans, leave it a month, delicious.

    Basil, pretty good.

    Mint, very good

    Pomello, not very good.

    Lime, Ok but it was nothing special.

    Banana, surprisingly good

    Tap tim - No, I don't know what this is - small, white fruity sweet things with a pip. BLOODY LOVELY.

    The longer you leave it the better it is.

    Happy Christmas.
    just would add some of my favorites :
    - lemongrass + citrus leaves + cinnamon
    - thyme + laurel (not too much)
    - oranges + cloves
    - kiwis


    Add lots of sugar. If you add agrumes, find them untreated and leave the skin, otherwise tasteless.



    Does anyone know where to find rhum ? The real one, from sugarcane... I'm amazed that it's so hard to come by when they grow so much of the stuff.

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    Like sang som, you mean?

  25. #25
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by SunTzu
    Add lots of sugar.
    Disagree on the sugar.

    A bit to taste, OK.

    Lots and you're looking at major head ache land, IME.

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