I Mashed Corn Whiskey w/ ONLY Apple Juice - NO WATER!
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- Опубліковано 5 жов 2024
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Today I'm testing to see if you can mash corn whiskey without water, and use apple juice instead. Also, testing to see if the #vevor 8 gallon pot still will make a good whiskey. Recipe below.
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Bearded's Apple Juice Mashed Corn Whiskey
10 pounds (4.5Kg) corn - ground coarse
4.5 gallons (17L) apple juice, no preservatives
1 packet K1V-1116 yeast - amzn.to/3sJ9svA
1/2 tsp Fermaid K nutrient - amzn.to/3SY4oOu
1 tsp pectic enzyme - amzn.to/3Nm5jHk
High Temp Amylase - amzn.to/3YkWEsE
Glucoamylase enzyme - amzn.to/3Jg15Rc
1. Heat up your juice and corn meal to 150F (65.5C) and add in enzymes. Mash for 90 minutes, then allow to sloooooowly cool overnight to keep mashing as long as possible.
2. Strain out grain and press to extract as much wash as possible.
3. Take a gravity reading. Add yeast, nutrient and pectic enzyme and oxygenate the wash for 30 minutes, then allow it to ferment until done.
Optional - This wash can be distilled low and slow if desired.
Useful Equipment:
Fermentation Hydrometer with cylinder - amzn.to/3FAdIVW
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Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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#CornWhiskey - Розваги
Use code VVKIT5OFF for 5% to get a VEVOR 8 Gallon Still - s.vevor.com/bfP4OF
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Put your whole corn cornels in pressure cooker for an hour.
Then blend with a stick blender with alpha amaylase
Hey ive nade brandy abd it was brewing fine then stopped at around 7%abv. Very annoyed.
Went to the brew shop and said it wont brew. He said theres sugar on the supermarket shelf that isnt good sugar. Ive never had a problem before? He said use chelsea sugar. I did still too sweet and wont brew. How do i make the unfernentable sugar ferment?
The mad scientist of home distillation, super cool video
Haha, thanks broer!
"you guys are STILL keeping my lights on. I see what you did there ;)
Awesome username!
I do a similar concept but, I do a Rye and apple mash . Then age on Medium toasted Apple wood with some pepper corns. The taste is phenomenal
Sounds delicious!
I always do 30 gallon all grain ferments, usually with at least half corn. I run my corn through my mill twice per Jesse's instructions, then dump all my boiled water on top of it in my fermenter. I put high temp amylase in there and insulate the hell out of it. Two hours later it's usually at mash temp, so I add malted grains. Mashing overnight seems to help a lot. I can pull 9% potential ABV at 2 lbs grain per gallon which I'm very happy with.
Sounds like you have it down and working good for you.
Nice!
Get some gooder yeast
I absolutely love your non-traditional approach. Keep up the experimentation. Can’t wait to see what you come up with next.
Thanks so much!
I love the science behind mashing in and distilling. Experimenting with flavors is so much fun.
When i was young my grandfather had many huge sacks of corns to feed his chickens, i loved to put my hand all inside the sack and swirl the corn, you are not alone!!!!!
Haha, I'm glad I have a corn swirling friend:-)
Awesome idea. Sounds like a new direction. I can't imagine why it's not talked about more.
I'm mystified as to why it's not more popular. Tons of possibilities:-)
@@BeardedBored Here I am again. It just hit me in the face after yet another run through of this video: Amburana wood!
I've tried a rye/apple spirit from a local distillery that was pretty good. The rye spice worked well with the apple. They oaked it for about a week to add that extra dimension.
Nice!
That sounds great.
I really wish I had gone with the 8 versus 5 gallon. Live and learn.
Upgrade! or see if you can just get the bigger pot since the thumper and worm will fit all the models.
You and George came back. That was a good thing. Now George has gone awol again. Our community needs good information from people like you, George and Jesse from still it. Keep up the good work.
I did a corn and oats pineapple pear with pineapple and apple juice
Nice! Sounds complex and awesome:-)
No one that I've seen yet has mentioned it.... But this would be an amazing base spirit for some apple pie shine....
Definitely going to try this for the fall holiday season!
You must have started by now, how'd it turn out?
I appreciate your videos. For now I have to live vicariously through guys who live in states that are not completely totalitarian. Anyway, I'm an old man, worked 50 years in the HVAC industry. I've seen lots of interesting ideas applied on a commercial / industrial level. Watching your video made me think about steam kettles I've worked on. Amazing how fast 15 psi steam will heat up a 50 gallon vat of soup, or whatever. Now, if a person had the pipefitting skills to multi-purpose a kettle (boiler) to make steam that instead of going to a condenser, goes through a heat exchanger emerged in a vat full of corn and water, it would heat that mash up in a hurry and it would not scorch a single grain in the process. You got me thinking, you got me thinking.
Great job Bearded. I’ll give it a try. BTW, You failed to mention what Mrs Bearded did to your hand. 😮
She's the one who made me put band aids on, hahaha! I got scraped up at work and she said nobody will be able to focus on what you're doing if they're staring at your bloody hand:-)
Apple juice, English Malt and honey was the most well received brew I have made to date. Now to recreate it and have it distilled.
Sounds delicious!
Pretty cool I’ll have to give it a try
i do a apple juice and wheat.. also a peach and wheat
Yum!
mountain brandy! g-
mornin bearded
Evenin' Hillbilly:-)
Ok this could be fun!
Definitely got me thinking about other combinations:-)
Viva la Vevor! I (hypothetically) have the 9.6 gallon beast and love it. I actually changed the hoses out a bit longer and attached them to my faucet and sink and it works even better. I have been thoroughly impressed with Vevor, their air stills are awesome too - especially with the adjustable temperature. Thanks again!
The adjustable temperature is a huge deal! And it hasnt had a problem after many (hypothetical) uses for me as well
Yeah, I am impressed as well. It's in regular use by the liquor fairy:-)
Just the other day I was wondering if one could mash grain for an all grain beer, in beer. Would make a new kind of a double
Now there's a cool idea. Do it!!!
Very cool project, I could hypothetically try that.
I've seen people talking down Vevor. I doubt they have been hands-on with the stuff. Yes, the worm is not great, but a clever guy could make it work. What struck me, as a hypothetical thought experiment, was that after playing with a Vevor rig for a while a guy might knock a hole in the top of the Vevor, get a $20 "Semfeil Brew Bulkhead Compression Fitting 1.5” Tri Clamp Weldless Bulkehad 304 Stainless Steel Homebrew Kettle Bulkhead" from Amazon. Anybody then could put a $170 "New Tubular distillation tower with sight glass copper mesh 1.5'' 2'' domestic brewing equipment moonshine distiller (2'')" and suddenly have a 30L column still for under $300. Sure, the lid on that Vevor doesn't look stiff enough to hold a big column but I bet that anybody bold enough to try this has a little skill and maybe even a 2X4 or two lying around.
That would be cool, hypothetically.
Oops! I forgot that you will need a $12 "Tri Clamp Ferrule Stainless Steel 304 Sanitary Fitting 2" Tube OD to 1-1/2" Tube OD" too. I forget if everything comes with enough clamps and gaskets, but they are cheap.
Nice thought experiment brother:-)
great video Bearded thanks
Thanks brother!
Hypothetically, I started with a Vevor still!! Fantastic for a beginer.
Hey, Bearded! - Keep up the good work! This, hands down is a great undertaking and video. The Likker Fairy's presentation is always informative and on point. Love the pioneering spirit and willingness to experiment with ingredients and processes on video. Question: What volume of apple cider did the Likker Fairy "hypothetically" end up adding to the wash before distilling? I couldn't keep track from the video. Also, what was the ABV of the final product when the Likker Fairy brought back the Mountain Dew Apple Brandy Suprise? I realize that you had several cuts to taste or blend, which were different ABV's, but would love to know the final ABV. Cheers Brother!!!
Full recipe is in the video description. I think the hearts came off at 75%...hypothetically.
I wonder if you were to bag the ground corn + juice in a vacuum bag. Drop that into a sous vide at 190F. The thinner bag shape would increase surface area to mass and make a more uniform "gel" and the water bath would keep you from burning anything.
Dude! Great idea!!!
I was thinking the same thing. I'd like to try in my big cooler. Probably throw some fermentation weights in the bag to keep it from floating, since I always get air pockets when I sous vide foods vacuumed in bags with liquids.
I use my sous vide all the time for mashing. Add my grain, boil my water, pour on grain, and hold in 5 gallon bucket inside a cooler. Bucket has a lid, cover the cooler and bucket with foil and then a blanket. Usually I gelatinize on the stove and do my enzymes or malt in the sous vide. If I’m just doing conversion, I’ll let it work overnight or during the day while I’m at work, and then I’m ready to test and cool to pitch yeast. It has greatly improved my efficiency. Since I do 5 gallons at a time, it sometimes takes a full 24 hours to have a 15 or 20 gallon ferment ready, it’s worth it for sure!
Have you tried using sous vide to gelatinize the corn? Just add the apple juice and cornmeal in the vacuum bag, seal, put in sous vide, set temperature, let cook for 90-120 minutes. Repeat until your corn is a ll gelatinized.
Awesome vid. Experimental testing is always the way to go. I vote age it.
I concur:-)
Gelatinization You like saying that word don't you. LOL
I really do, hahahaha!
Man I absolutely love your work.....
Have two buckets of plain apple fermenting now..... forgot I'd said that I wanted to make a breakfast cereal apple flavour mash. So the the ideanis oats and apple and cannon.
This has given me inspiration that it can work
Hey Bearded, is that a corona crank mill in the background?
It's actually a knock-off corona, cheaper amazon mill. Works great, just gives you a workout:-)
Awesome bro.. nice project. I kinda want to try that but I’m torn on that. You know I turned my 8gal Vevor into a thumper for 16gal milk can I’m currently making. It’s a home build and iv reengineered it 16 times but my final configuration is set and my parts on the way so god willing I’ll have my own liquor fairy try it out for me.
The tinkering is half the fun. Good luck!
I make alcohol with cheese whey. Goatka, Wheysky, and Boobon. What you might want to do is run a double boiler like I do for ricotta cheese. A 4 gal pot of whey water-bathed in a 5 gal pot. No scorching and you can get it up to 200F. After I make ricotta, I cool the whey, add the "special" yeast to convert lactose. Let that sit 24 hours. Heat and then either add sugar, or mash the grains. I'm still a newbie, but having fun with experimenting with milk. OG of whey is 1.024ish.
Hey bearded I’ve been watching back videos and new. Love what you do and I’m pleased to say I’ve got a vevor for Christmas thx to you and your cohorts I’ll be ready to clean and run soon. Appreciate you guys
I just used my 5Gal Vevor 1st time last night What a great way to enter the hobby 🎉
apple and corn whiskey bet its awesome
Awesome Vid bro! I have a reflux still I can take the plates out of and turn into a makeshift pot still but i have no way of adding a thumper. Would a Gin basket work similar in my situations or are we talking apples vs. oranges situation.
I'd add some apples to the gin basket, but I would skip messing with corn in there. Too easy to clog it. You'll get a ton of flavor without anything extra. The thumper is just the icing on the cake.
Hell yea. This is pretty sick. I’m guessing with a thumper it’s a 1 and done type run. That the liquor fairy did.
Yeah, pretty much a single shot...for the liquor fairy:-)
Nice one man!
Thanks!
Awesome video. Thanks for the future idea. I just got into the hobby.
Awesome. I’ve got a mash ready for putting through the still tomorrow. Kg of cornflakes and same of oats but made with birch sap. I tapped 4 trees and got 20 litres of sap. I also put in some honey probably 750ish grams. Anyway 1075 now 995. I’ll let you know.
I have the 13 gallon Vevor and wish I would have only did the 8 gallon. I don’t have a secondary small still yet, so haven’t really did secondary runs… Going to do some Goodwill searches for a nice 2-3 gallon pressure cooker.
I preferred to skip the thumper and wound up drilling out the lit and installed a 2” collar and reflux head. All said and done, a nicer 8 gallon would have been better and the same cost, but still lots of fun andI learned a lot.
Keep up the great videos.
I got one of the football vevor and added a cheap reflux and adapter to the triclamp.. works like a charm.. now I can pull 80-90 abv product instead of 50-60abv
I did some experiments by using the apple brandy backset....I had to adjust the pH though, but otherwise it worked really nice with a honey spirit I made. Nice stuff! :)
Great tip!
Maybe you could place your corn mash into your bag and then put the bag into a metal colander in the pot and cook it that way? Kind of like a large tea bag off the bottom.
Use a larger pot as a double boiler. Such a canning kettle. Throw 3 or 4 stainless butter knives in the bottom etc. So your Vevor is not making contact with the canning kettle bottom. Ya following me? Add your Vevor kettle, then add 3gal of water, then your corn (unsealed). Add water ass needed. Leaving one gal of headspace (tell ya later). Fill the canning kettle from the side, 1/3 with h20. Pack dish towels between the two kettles (at the top) to create a makeshift seal. It helps with energy efficiency and h20 evaporation loss. Toss in a spoon of alpha amylase. Yes. On the way up to temp, also. This will prevent making concrete. Stir every 20 minutes once boiling, to cook evenly. Start on high until hitting 190f. Reduce heat and simmer 90 mins. Keep an eye on the H2O in your makeshift dbl boiler, every 1/2 hour until you get a feel for it (appx 30 cooks lol). Using a flashlight to look down the side to see the water level. It helps to add hot tap water, before sticking your eyeball into hot steam and boiling water splatter, to calm the boil and allow you to see the bottom. Always keep at 1/3. Do not let it dry out. The corn will not burn to the bottom. But it will stick and possibly change your flavor profile. 8lbs corn 8lbs sugar (cooked separately) to use to cool your corn after 90 mins and get you closer to yeast temp, sooner. You're on your own from here. Good luck. ✌🏻😗
WOW! I thought the yeast really needed an extra amount of water....guess not!
May i ask your view on flavouring/aging with/on woodchips..?? There has been much negativity, but it's so fast and if filtered out right, no problem.
Didi you ever try wormwood aging on corn whiskey?
Keep it up!
I like wood chunks or sticks better since they're slower. I tried chips once and really over-oaked my spirit. But if you pay attention and check it regularly to make sure it doesn't go over, I think they can work just as good as anything else, and they are much faster from the increased surface area.
Never tried wormwood.
Corn apple whisky ummmm🤔 sounds very yummm....
I'm glad it worked out! I was concerned about pH of the mash. Did you by chance get a pH reading before and after mash?
I forgot to check it, but I should have at least tossed in some seashells to keep it stable. I got lucky this time.
I have a question how long should I age my cider after i naturally carbonated it for best flavor. My recipe is 10 oz blackberries 64 once unfiltered local apple cider s.g was 1.055
At least 2 weeks, but it'll keep getting better over the next month or two.
Really Enjoyed Your Video , Thanks ! 🐯🤠
Awesome, thank you!
Just had this idea and then realized I wasn't the first. I already watched this video 😂
Two flavors I would have never thought to mix. I've done waterless meads and they have turned out pretty damned tasty. Now I will have to try this one out. I think Bloody Butcher corn and apple cider for the win!
So my liquor gnomes got the vevor setup and the thumper was missing. They sent two condensers with the pot. Have had nothing but hassle to get any results on customer service to get right parts that were ordered.
That sucks. Hopefully they'll get it sorted out for you soon.
Maybe you need to build a stirring robot.?
Hahahaha, it'd need a lot of torque:-)
Everything has been done before to one degree or another.
For sure. The trick is to do it differently, or at least be one of the only guys on UA-cam to try it;-)
@@BeardedBored no guts, no glory!
I really enjoy doing that with the corn... i enjoy even more after ive milled it. My wife thinks its weird. 😆
Have you ever tried ANGEL YELLOW yeast??? Ive found that you dont have to cook thee corn or the other gains for it to work. Pretty impressive stuff. Its almost like a hybrid yeast with its easters. As it seems to pull the fruity notes into the final product. It's like a wine/distillers yeast.
Just something new for you to try if you haven't already.
I'm looking into getting some to try out:-)
How about a banana nut bread spirit?
Hmm, I'm intrigued:-)
@@BeardedBored I guess you could do the same thing you did here only use overripe bananas and roasted pecans in the thumper and perhaps age it on pecan wood?
If you have access to Mesquite trees try using the beans. Made wine from some in Arizona-cannot describe the flavor except good ad sweet. These were Rede. Tried some in Texas, they were a bit Chocolate tasting-however, by the time I distilled them they were too old and Meh. Was keeping it a secret but Time and Health issues related to Juvi Diabetes d me being near 60, well, not like I'm getting younger. Try to ge not too fresh but not too dry seems best results.
Thank you!
My last few ferments I've been adding the spent yeast hulls as nutrients and restarting the yeast that's still alive to rekick the next ferment. I'm wondering would that gelatin keep the still living yeast from getting back to work?
No idea. Try a test batch in a jar with some plain sugar, let it ferment, gelatin, then see if you can wash the yeast and get it going in a new batch of sugar water.
Excellent video and information. Have your Fairies ever run a mash where the grains were left in during fermentation? I did a 4 grain mash 60% corn, 25% malted barley 10% Rye and 5% wheat; the product left by the Garden Gnomes was very astringent. Maybe your Fairies could help collaborate and make a video on this. Heck I'll sponsor the grains and yeast.
Have you tried soaking (rehydrating) your corn before using it? I tried your way of malting the corn (but was too anxious to use it so I didn't dry it and remove the roots) and blended it up wet, but was thinking why not do the same idea to rehydrate the corn but not let it malt - just make it soft so it will gelatinize easier? Is there a benefit to using it dry and ground compared to using softened? I haven't tried it yet...
Yeah, that definitely works. Hot water is better, but cold just needs more time. I started with dry because I thought I could be clever and steam corn meal, hahahaha!
I believe what you made would be called mountain brandy
Do you happen to remember the volume you gave to the likker fairy and what volume he returned to you?
5000 other people like to need the corn kernels between your fingers too
HA..... I had this bright idea the other day... so i do a little research and come across this video... only to remember i already watched it... anyhow.... its my next mash... LOL
How's that cherry bounce recipe coming along?
I've got to wait for summertime for the fruit to be available, but it is definitely on my list:-)
Vevor air still is my absolute favorite! Vevor actually makes a decent product!
And apple brandy mixed with corn whiskey is technically mountain brandy! Totally have done that before for my apple pie moonshine base!
Hey Bearded! Great content! Just got a vevor still like this. The 13 gallon. Do you think adding your thumper design to this setup is worth wild? I planned on building one with a 12 quart soup pot. Thank you!
Hi Cody my name is also Cody I bought that same still the 13-gallon vevor and the little slobber box or Thumpers missing the downstem that it came with was way too small and filled up and plugged up on me my very first run I ended up using a 22 quart pressure cooker canner that was previously modified to be my dad's still pot. He already had modified the lid I just wallard the center hole out and drilled another hole close to the edge of the lid to run my line coming in and she works like a charm. But I also revamped all of my lines with three quarter inch copper refrigerant tubing. So my Stihl arm line is copper from the pot to the the worm is copper and I also made my own worm out of a 5 gallon bucket and three-quarter inch line
I hope this is helpful feel free to hit me up anytime
Now that you've established that a juice can indeed be used, what's the next pairing that you think you'll try?
Maybe wild grape and wheat? Don't know yet. We'll see what the muse brings to mind:-)
Curious. You are not going to be drinking the mash but the liquor faeries are going to be distilling it, so what is the benefit of adding pectic enzyme? Distillation will result in a perfectly clear distillate, no? But when you add that enzyme , doesn't that result in a greater volume of methanol?
I use it as a default with fruit to help it drop clear. The cleaner the wash, the less chance of scorching during distillation. I figured it might help since I'm always in a time crunch, but you can leave it out. Fruit brandies always have a larger heads cuts anyway, so the little bit of extra methanol goes unnoticed in the total heads cut.
@@BeardedBored That makes a great deal of sense, but the haze I would have thought caused by pectin, involves particles that are too small to scorch. They are only 50 -70 nm in diameter. Mind you, the creatures that exchange my wines for spirits appear to use single gallon air cooled water stills and they never seem to have problems with scorching even if the wine I make from whey has never been racked. I guess they have the magic touch.
That said, I came across a paper that suggests that it is largely a myth that methanol is basically found in the heads. Apparently the methanol bonds with the water and so is more likely to be found in higher concentrations in tails because the higher temps of the wash or mash at that point in the process provides enough energy for the bonds to be broken. With heads (or foreshots) , the energy imparted by the heat is too low for
methanol to be concentrated.
A few months ago while my dad was still alive I came up with an idea for him he drink Snapple peach tea like it was going out of style I swear that's all he drank no water no coffee no nothing else just Snapple peach tea anyhow I decided that I was going to make peach Brandy and I decided to use the Snapple peach tea as my liquid... oh my good Lord sweet baby Jesus it was absolutely amazing costly but amazing
I'm sorry for your loss, but I'm glad your dad left you with a delicious legacy drink. Sounds great!
Did you have to degas the mash after adding the apple cider?
I poured vigorously to get most of it to come out, then stirred with a whisk for a minute.
Prune juice and wheat? Prunes have higher sugar content too.
good vid dood!!!
me too.. its a texture thing
I’ve seen where old timers let the corn soak for a day prior to cooking
it's cool, isn't. like cooking a meal when you realise you don't just need to use water in the sauce. Nice result.
i have a question for you....i am making vodka with dextrose sugar....does this type of sugar need to be inverted
Nope:-)
If you used 50%apple, and 50% corn, would it be considered a brandy or a whisky? Bransky???
How did the liquor fairy get the still to not leak vapors I keep trying but never have been able to stop it.
Make sure your using the little silcone gaskets at all the hose connections and snug them down slightly with a 1/2 turn with pliers. If you still have some stubborn leaks, keep a bowl of flour paste near by and dap globs on the leak as the still is heating up. It'll dry and seal the leak. My vevor is the only still I have that *doesn't* leak. The others need flour paste on a few spots.
@Bearded & Bored thanks I will try it my hoses are fine it's the big pot on my vevor that leaks I even ordered a new gasket for it.
Set the lid on a flat table and make sure it's not warped. If it seems good to go, check to make sure that when you clamp it down it's not sitting funny or lifting up in an area. If one of the clamps seems tighter than the others, it may be putting to much pressure and deforming the lid. If that is the case, you may be able to bend the clamp wire up slightly with some pliers to ease the pressure.
@@BeardedBored I will give it a shot thank you very much!
Is there any point to rinsing the corn mush to get the remaining sugars out or is that just a hopeless pain in the ass?
Well, it's definitely a huge pain, but it can help you pull out more sugar. Try using some rice hulls in your mash to help it flow better when you drain it. I forgot to add them to this one, haha:-)
Was that apple cider or hard cider
Can i use a thermocirculator set at 171°c to clean my sugar wash from ethyl acetate, methanol, acetone before distillation (1-3 hours) ? What do you think about ? No heads shots ?
Wouldn't using apple juice have contributed to the original gravity?
Yeah, I forgot to go into detail on that. The juice has a gravity of 1.046, so I got 1.041 from the corn.
Did you use reconstituted apple juice or pure apples juiced?
I see you have a Vevor still in your thumbnail. Do you have one? Mine didn't come with a downspout into the bottom of the Thumper Keg, the flex hose just terminates at the keg lid. Am I missing something?
I noticed that you used an aluminum pot. I've been told that using an aluminum pot would put unsavory flavors into whatever you put into it. Is that so? Could a still be made using an aluminum pot?
It's just for cooking the corn, not for distilling.
Anyone Invert sugar with Apple juice? Instead of water.. to make a wine or brandy
Its a brandsky
Hahaha!
Mad man
You throwing out your head right?