"I am a new-be on computer and easy still
can I make a corn base mash or barley mash? Using my easy still.
Am I limmited to only sugar mash and turbo?


thanks for the help!!!!!!!!!!!!!!!"

"Hi Mike,

Please know that I just started distilling a couple month ago with the Easy Still...but in that time it hasn't seen much rest. A did a malt, rye, corn mash with some honey and brown sugar and used the Easy Still. I then let it sit in a jar with American Oak cooked at five different temperatures. Two weeks later I had an amazing whiskey. I'm letting in age a little more in a barrel (I tried a little on New Year's Eve and it is even better). So the answer is YES!

While I'm getting ready to do my second grain batch (this time from wheat) I think I learned a few things that I can share. I've had success (with grain and sugar) by keeping the first liter that comes out and saving the second 400ml. I do this for every run and then mix any left over mash with the seconds in the final run. This gives me a very high alcohol content that I then mix in with my other yield to get something around 110 proof.

From what I have read 80% of the taste of whiskey comes from aging, so I can really say what I've done right...but the results are beautiful!

Love to hear anything you learn as well!"

Here is my recipe and probably too much detail. My first liter is usually pretty strong like yours and then I redistill the second .4 liters (pretty much per the the directions). Being new at it, I am learning every time.

Hope this helps...again it tastes amazing!

25L Water
5 lbs Golden Promise Malt Barley (Golden Promise is a traditional Pale Ale Malt grown in Scotland. It produces a mellow wort, and is excellent for both brewing and distilling. Crushing is available at no charge. Select from uncrushed, coarse crush (preferable for brewing), or fine crush (preferable for distilling)
2.5 lbs Corn Maize
2.5 lbs Flaked Rye
2 lbs Brown Sugar
32 oz Honey
1 Pack Prestige whiskey yeast


1. Heat water to 165 degrees C, add Maize and Rye.
2. Stir while it cools to 155 degrees
3. Add the malted barley.
4. Cook for 90 minutes.
5. Stir heavily while adding the brown sugar and corn syrup.
6. Let it cool.
7. Pour back and forth from your mashing pot to your fermenting bucket 5 times to aerate.
8. Spread the yeast on top and let it sit 10 minutes
9. Then stir it up.
10. Seal the fermenting bucket with airlock. Stir once a day.

11. After 10 days strain the mash (it should smell sour).
12. Take the mash grains and double bag it and put in the freezer for re-use later on.
13. Pour the remaining fluid into the still. (Use a funnel with a strainer on it to pour the wash into the still).
14. Put in large jar with charred oak chips for six weeks.
15. Then transfer to charred barrel for three more months.

I read that you shouldn't filter whiskey as you want the "impurities" since that is where you get your taste. I usually don't double distill the first liter, but I do collect the next .4 liters and double distill that...all this really depends on what proof makes you happy! As far as the leftovers...I just throw them out. I did collect some more after the first 1.4 liters but it was really weak and ended up throwing it out anyway. Hope that helps.