by MtnMoonshiner » Wed Apr 03, 2013 11:49 pm
I just posted a recipe and process in the Tried&Proven section. The only thing I would do differently, is that if you're going to scale down the amount significantly, I would suggest boiling the corn.
I don't know what prices you'll be looking at in your location, but I can't imagine they'd be too expensive. You also might save some money, and have more fun if you bought unmalted whole grain or corn, and malted it yourself.
Of note, United States export law, and Kentucky State law state that the only whiskey to be labled "bourbon" shall only be produced in the state of Kentucky, and shall be made of no less than 50% corn. The export and labeling portion is laughable, especially since most of us obviously don't care much about laws concerning the production of alcohol. However, the corn is an important part, if you want to get flavor close to Jim Beam, or something similar. Not using enough corn, or no corn at all will give it more of a flavor akin to Irish, or Scotch whiskey.
The aging is also an important step, and one which unfortunately requires patients. Obviously it can be drank right from the still, but if you're going for a true bourbon flavor, you should age it in a charred oak cask, or in a bottle/jar with charred oak chips. I'm currently aging about 3L right now, and will be for about a year. The last batch I aged was very good, and similar to any store bought brand.