Бурбон на кодзи без вони и за 5 дней

Order a moonshine still on the Russkaya Dymka website: https://rdshop.ru/shop/samogonovareni... Advertisement by OOO TPK "Khankhi" INN: 4345450978 erid: 2W5zFHui1V3 Use promo code LAFET to get a 3% discount when purchasing equipment on the Russkaya Dymka website and in stores. I make bourbon with koji and a hot start, and I demonstrate the entire process in detail: from setting up the corn mash to fractional distillation and tasting the finished distillate. We'll explore why a hot start is necessary, how to speed up fermentation, why koji mash sometimes smells rotten, how to avoid the unpleasant odor, and what equipment is best for distilling corn without burning. We'll cover the pros, cons, beginner mistakes, and my personal opinion. 2:28 Koji Bourbon Recipe 2:40 Hot Start Technology 3:08 Why You Need a Hot Start with Koji 3:40 Opinion of an Official Koji Manufacturer 4:12 When and How to Add Koji to a Corn Mash 4:23 Pros and Cons of Koji 4:50 The Main Secret to Keeping Koji Mash from Stinking 5:38 What's the Point of All the Koji Hype 5:50 Features of Koji Fermentation 6:10 Another Recommendation for Speeding Up Grain Mash Fermentation 6:23 The "Aroma" of Rotten Mash with Koji 6:35 Koji Mash Fermentation Timing 6:50 How to Choose the Right Mash Heater 7:00 First Corn Distillation if There's No False Bottom 8:05 What Still to Use for Corn Mash 8:50 How to Know if You've Distilled Your Mash Correct 9:20 Second fractional distillation of corn moonshine 9:50 Tasting