Gotta say I don't think that I have ever thought of doing a vodka using corn, but why not. Sounds delicious, can't wait to see how it turns out. Something special for Wednesday? Looking forward.
I made a corn vodka a couple of months ago. I made a corn wash and then used a BUNCH of feints to get the wash up to 30% ABV. Double distilled it, came off the still at 92abv. I was happy with that. Until I made a drink with an oz of it and forgot to proof it down. 2 drinks in and I was SLOBBERED. hahah. Fun times! I did want to ask you where you get your enzymes?
Is that a burr mill you're using to mill the whole grain yellow dent? If you can share what it is and where you got it/how you shopped for and decided upon it, I have a great need. Thank you for your awesome videos!
I didn't think about making vodka from corn. I've ordered a bubble plate and will try it as soon as it arrives. Subscribe to the channel and comment, everyone!
What eas your total volume of Mash when starting yhe ferment? My last batch All Grain, I used 14.5 lbsGround Corn, 2.5 lbs Malt 2 Row Barley. My set up, Pot=8gal, my Cook & Ferment Pot is 7gal. I was going for a 7gal Mash, started with 5gal water, the Corn Gelatinized sooo much i had to add more water to be able to work. Cooked/Steeped Corn 1-2 hrs, added Barley at temp., had to add more water to work it (stir). By this time i had a Full Pot and a SG .040. I let set over night to bring down yo Yeast temp. After Spargeing i got around 3 gal., didnt want to add more water or add Sugar. I thought the SG .040, All grain was best i was gonna get. I fermented, Ran and after Foreshots/Heads, i barely got 9oz finish products at 110prf. My conclusion is, i need Bigger Cooking Pots and Fermenters to get to my 7gal Mash. Plus, how to get more Volume, with a high SG., without adding Sugar. I dont want to break down and start using chemicals.
When u r adding hot water to the corn and checking temperature to attain 190 degrees. You have not shown whether the flame is on or not. Also you have said to cook for 1.5 hours to separate starch. How it is possible to maintain 190 degrees without flame.
adding boiling water to start hoping at least 190 cover in drink cooler mash tun to help hold temp it will cool down it works for me i am in the process of making a heated mash tun so i can keep that190 and shorten that time
hello At what temperature do you put the corn to release the starch? At what temperature should we add alpha-amylase enzyme? Thank you if you guide me.
I was upstate by Corning and stopped at a feed store.. bought 100lbs sweet feed for fun.. any sweet feed recipes Randy? Im on a 2nd generation sour mash and its not terrible.. just looking for ideas from the master.. 😊.. God Bless....
Ok. So I have an all corn mash fermenting atm. I was going to distill over plates and would get 190 proof. I need to run it a bit quicker to get a lower ABV and flavor?
The spirit needs to be between 160 to 196 proof coming off the still to be considered vodka. Then tempered down to a drinkable level usually between 80 to 100 proof. If not you will be hammered after 2 or 3 drinks. Trust me on that one from personal experience.
When u r adding hot water to the corn and checking temperature to attain 190 degrees. You have not shown whether the flame is on or not. Also you have said to cook for 1.5 hours to separate starch. How it is possible to maintain 190 degrees without flame.
Great video Randy!! Can’t wait to see part 2 and hope you really go into detail of how to run the reflux column. Thanks for all you do my friend!!
You bet!
Gotta say I don't think that I have ever thought of doing a vodka using corn, but why not.
Sounds delicious, can't wait to see how it turns out.
Something special for Wednesday? Looking forward.
Hopefully we we will find out next week and as far as Wednesday hope you will like have to say me and Laura enjoyed already lol
Always love your videos! Thank you for all your hard work making them .
you are so welcome
Love your videos learning so much from you.
Awesome, thank you!
Great tutorial, very well done. Thanks Randy! Excellent content.
Glad you enjoyed it!
I made a corn vodka a couple of months ago. I made a corn wash and then used a BUNCH of feints to get the wash up to 30% ABV. Double distilled it, came off the still at 92abv. I was happy with that. Until I made a drink with an oz of it and forgot to proof it down. 2 drinks in and I was SLOBBERED. hahah. Fun times! I did want to ask you where you get your enzymes?
i get on line amazon
Hi Randy
The orange barrel you have where did you buy it from. I am after one
Cheers
Rob
Drink cooler 10 gallon from Home Depot
Is that a burr mill you're using to mill the whole grain yellow dent? If you can share what it is and where you got it/how you shopped for and decided upon it, I have a great need. Thank you for your awesome videos!
Hi Randy, love your videos. At what temp did you keep your fermenter at?
76 f
Great... Good news
cheers
Oh man, I was yelling at the monitor...DON'T POUR IN THAT MALTED BARLEY...and thankfully you heard me LOL.
i almost messed up cheers ( i heard you)
I didn't think about making vodka from corn. I've ordered a bubble plate and will try it as soon as it arrives. Subscribe to the channel and comment, everyone!
Does it matter whether I use 6 row or 2 row in this recipe
I think it will be just fine
What eas your total volume of Mash when starting yhe ferment?
My last batch All Grain, I used 14.5 lbsGround Corn,
2.5 lbs Malt 2 Row Barley.
My set up, Pot=8gal, my Cook & Ferment Pot is 7gal.
I was going for a 7gal Mash, started with 5gal water, the Corn Gelatinized sooo much i had to add more water to be able to work.
Cooked/Steeped Corn 1-2 hrs, added Barley at temp., had to add more water to work it (stir).
By this time i had a Full Pot and a SG .040.
I let set over night to bring down yo Yeast temp.
After Spargeing i got around 3 gal., didnt want to add more water or add Sugar.
I thought the SG .040, All grain was best i was gonna get.
I fermented, Ran and after Foreshots/Heads, i barely got 9oz finish products at 110prf.
My conclusion is, i need Bigger Cooking Pots and Fermenters to get to my 7gal Mash.
Plus, how to get more Volume, with a high SG., without adding Sugar.
I dont want to break down and start using chemicals.
When u r adding hot water to the corn and checking temperature to attain 190 degrees. You have not shown whether the flame is on or not. Also you have said to cook for 1.5 hours to separate starch. How it is possible to maintain 190 degrees without flame.
adding boiling water to start hoping at least 190 cover in drink cooler mash tun to help hold temp it will cool down it works for me i am in the process of making a heated mash tun so i can keep that190 and shorten that time
hello At what temperature do you put the corn to release the starch? At what temperature should we add alpha-amylase enzyme? Thank you if you guide me.
Cook corn 200 f enzymes at 143 to 153f
@@stillworksandbrewing 🙏🙏🙏
where did you get the mill from
A friend gave me a industrial coffee grinder and I adapted it to grind corn works for me maybe a little slow
Lol I was gonna ask the same thing.. thats badass.. thank you Randy!!!
Vodka......No Thanks, Randy. That's one spirit to where there is a better use for corn and barley.
cheers
I was upstate by Corning and stopped at a feed store.. bought 100lbs sweet feed for fun.. any sweet feed recipes Randy? Im on a 2nd generation sour mash and its not terrible.. just looking for ideas from the master.. 😊.. God Bless....
I have never tried sweet feed recipe have to put on my list
The problems I found in purchasing Sweet Feed, is finding the feed Without the Pellets, u Don't want Pellets.
Randy I have been watching the moonshine videos. Why is this vodka and not moonshine, as it's still made with corn and the same way?
The high abv after distillation
Ok. So I have an all corn mash fermenting atm. I was going to distill over plates and would get 190 proof. I need to run it a bit quicker to get a lower ABV and flavor?
most of the time moonshine would come off still no more than 140 proof my option like whiskey or bourbon
The spirit needs to be between 160 to 196 proof coming off the still to be considered vodka. Then tempered down to a drinkable level usually between 80 to 100 proof. If not you will be hammered after 2 or 3 drinks. Trust me on that one from personal experience.
Could you spell also as celcieus degree please?
ill try lol
It’s ok and quite good what you are narrating but intentionally or otherwise holding the vital statistics like quantities etc. why ???????
the way i do it is i sparge the grain and collect 6 gallons of mash in my fermentation bucket
Tractor Supply CEO will watch this video and raise the price of corn, People don't realize how much they hurt themselves by making these videos .
hope not lol
Oh brother...
Vodka is made with potatoes
Vodka can be made from any thing is more about the process example Tito’s is a corn vodka gray goose is a grain vodka cheers
When u r adding hot water to the corn and checking temperature to attain 190 degrees. You have not shown whether the flame is on or not. Also you have said to cook for 1.5 hours to separate starch. How it is possible to maintain 190 degrees without flame.
cheers