Also. Don’t be so concerned with your ABV. Sometimes pushing your yeast to process to high of alcohol can lead to off flavors. A good range would be 8%-13% if you want the best flavor. Remember it’s about quality not quantity
Absolutely correct. I tried pushing for a really high ABV a couple of times, and while I did end up with more final product, it had a taste I really can't describe, except to say I didn't like it at all.
I just recently started watching your videos I stumbled across from Golden to UA-cam one day very interesting and I love the information you give we're both learning
Back in the day, old time moonshiners had access to lots and lots of corn, but not sugar. Sugar was hard to come by and was pretty costly compared to corn. Hence the reason for using corn (usually malted). They also learned to use malted barley to help convert the corn starches to simple sugars. In my opinion, if you have to add sugar to bump up your ABV, then use corn sugar or corn syrup. I try to never use processed (granulated) white sugar.
Corn syrup aka fructose. Is what you're trying to extract from the corn any Way. The rest is flavor. I think he should have left the corn in . But sparging for juice is just a different technique.
Thank you. Great recipe and I followed it almost to the letter. No barley, just alpha and Beta amylase instead but got a very good conversion of the starches to 1040.....not as good as your 1045 but quite adequate for my purpose. Ran it nice and slow through my pot still, no thumper. All the hearts and a bit of the tails diluted down to 60% and put on charred white oak chip for 12 months and it was amazing. So complex and smooth.
Sounds geat toadskin, shame youtube is not "Taste - a - vision". I tend to have long period videos I do, but have not had a project that lasts a full year. I have very limited space here.
I'm pretty sure that clawhammer used flaked maize which has already been gelatinised. Cracked corn will need to be cooked for the enzymes to access the starch.
I strongly suggest that you utilize some of the heritage corn varieties (some refer to these varieties as "Indian corn") in your mash. The flavors and aromas from these ancient corn varieties far surpass those of more ordinary varieties of yellow corn most people are using today. It is even better if you take the time to malt the corn before milling it.
Hey D Glen, I have to agree and disagree with you on that, depends on how far back you go searching. From what I can find, the prohibition Moonshiners in the US used sugar and flavored it with corn, go back a little earlier and it is a different story. Here is an exert from one of the postings on "Home Distillers Forum" "The real "old school" mash brought from the old countries used only corn and water. That's it. They would malt (sprout, grind and dry) some of the corn. They would grind the rest; cook the mast to convert sugars and the malt and wild yeast would convert sugar to alcohol. They used no store brought yeast or sugar. They would then distill in small copper stills, usually double distill and proof down to around 100 proof. They would keep, barter or sell the rest. These guys did it right and had a lot of pride in their product. That was old school."
Starch must be gelatinized before it can be converted. Gelatinization temp for corn starch is 77-80C depending on the type of corn. It needs to be raised to at least this temp, then cooled down to the conversion temp where Amylase (alpha and beta) operate.... about 64-68C before the barley is added. Your hydrometer will show total sugars, NOT fermentable sugars. Holding the temp in the lower range will improve your fermentable sugar percentage, and thus your final ABV. This can effect the total ABV by as much as several percentage points.
I sent you a message about the corn temp, also if you lower your abv to 12-13% you can use normal bread yeast like Fleischmann's Yeast with some nutrients and it will give a good flavor...wine/champagne yeast can give a somewhat dry taste.
The first hot water is to open the corn's starches up -just like making porridge. This makes the starch accessible to the malt enzymes that turn it into sugars in cool solutions. Corn can also be malted. Corn vs Sugar -first it was a cost based decision.
Hey Bill. I have a past life in Radio and working promotions with a microphone, so I learned how to speak to people. I first started making these vids to help my brother who lives 300kms away. I am blown away by how many have Subscribed to my channel. There are two problems I have with making new vids..... 1. I work full time and after chores in my spare time and have little time to make new vids..... and 2. I only make vids on new material (unfortunately most of the runs I do are for flavoring Vodka and Cornflakes Whiskey)....... Enjoy Bill.
Still Stuff Thank you for the reply. We all know too well what work can do to the free time we have ... Never enough time for the things we enjoy it seems. I enjoy your videos and I’ll look forward to any that you have time to make. Best wishes.
a few in the family will bump up the fermentation w sugar. but Granddaddy never added sugar, just more natural starches, and you can tell when tasting.
Very interesting MrCantgeno, something I am eager to try. How did he regulate the amount of starch added? From what I see, you have your initial batch of Corn Starch and convert it into sugars - If at this point you determine a low ABV with your hydrometer, did he simply add starch at this point to the existing wash, or did he increase the temperature again to allow the enzymes to react?
Getting instructions from the internet can be confusing. If you use flaked maize (corn) your temperature would have been right or close to it. For a mash purposed for distillation you want to hold a temp of about 148. That will let your beta enzymes convert starch into simple sugars. In the 150° range you are looking more complex sugars and yeast have a harder time with those. Keep the temp between 146 and 149. You are confusing the two types of corn. Flaked corn and whole kernel corn. Flaked corn is already processed. You used whole corn. That has to be boiled to release starches. It’s called a cereal mash. Without boiling you only converted part of the starch. The rest of the starch is in the kernel still. You have to boil the corn for at least an hour to release the starch. That will thicken the mash to a point where it looks like a thick oatmeal. Then cool it down to 148 and add your malted barley and hold the temp for and hour at least. Watch the magic happen. Within a minute it will turn back into a liquid soup. Now you should have proper conversion and a lot higher sugar measurement.
Brilliant info, thanks for contributing Jayson... Yes very confusing, it seems like everyone is an expert and boy oh boy there is some silly misleading info out there.
You should have allowed the mix to ferment with all that corn in the mix a lot of it would have converted to sugar. You only want to get rid of those dregs before you distill. no sugar should have been necessary.
Interesting Sydney, I heard this from someone else. I think I will do another Corn brew - I love the flavor I got from this run and dying to try a 100% corn & Barley run.
One other thing is to hold the corn at 68.3c for 45 min or an hour before cooling, adding barley etc. The temp is important to converting more starch and longer equals more. Post an update on findings please a d thanks
You've got yourself a great recipe, moonshine culture is huge where I live and I like to keep my recipes traditional. However,instead of useing malts,I just get the alpha and gluco amylase
Coming in here much later. Your cracked corn was not already gelatinised as is flaked corn. Those recipes you see talking about lower temps are. For flaked corn / maize. Therefore to extract starches it must be cooked at around 88 to 90 C for at least an hour. Then cool to the temps for the amylases in the barley to do the conversion. Don’t aim for high abv. Most commercial distilleries work on around 6 to 8% abv in their wash. In addition that yeast will not bring anything to the party. Known as champagne yeast as is is very neutral in flavour addition. A whisk(e)y yeast would be much better. Also EC1118 will actually ferment at temps down to 12 or 15C
During half kg grain boiling in 4 ltr water 80°to95° Celceus till 40 mint's after in hot liquid by mistake put half kg sugar & after 2hr liquid temperature 7°Celceus in liquid add 2tbl spoon yeast so fermentaion process will start or not.
Without sugar it could take 5-7 days for the sugar to come and the alcohol level to reach 15% or so. With sugar and adding it to the hot mash to cook , about 4 days.
How much does this make? I'd love to make just a small bit to try, maybe about a mason jar's worth, and I can figure out the numbers from there if I know how much this recipe yields. Thanks!
Hi there... Here is a link to part two ua-cam.com/video/sH93DY42N3Y/v-deo.html I ended up making around 5 litres of 60%ABV on a stripping run straight out of the still. I ended up keeping 3 litres. Many people prefer to dis-guard only a small amount of Foreshots and Tails, I prefer to dis-guard a larger amounts for a more pure end product. So, if I were to want only a litre of end product I would divide the recipe by 3.
Didn’t see you use the iodine, really think the corn should have been thicker once properly heated, then check for starch with the iodine (a drop or two in a teaspoon size sample should turn real black). Add your malted barely and hold to temp for an hour. Check again with iodine (will stay clear if all the starches have been converted). Converted starch = sugar, sugar+yeast=alcohol.
hiI like yourself have questions at the similar points that don't seem to stack up like the amount of corn where they had to ferment it distill some amount of graft for a few bottles but stories tell of the gallons they produced
Hey Chad Pure or distilled water has a pH level of 7, which means it is neutral. If you want to increase the pH of water, you must add an alkaline substance, such as baking powder, to it as long as it is pure Sodium bicarbonate. If you want to decrease the pH of water, you add an acidic substance, such as lemon juice, to it. I buy powdered Citric Acid from my local food store. Hope this helps...
I'm in Brisbane also and had the same problem in the beginning, I ended up using feed grade corn from a produce store. Hunt around and look at the corn before you buy, because it is Feed Grade it may have other grains etc in the mix
Good On Ya..... You will enjoy this journey but....... Having an abundance of "Booze", you need to set your "tasting" limits and do not go past them....... Enjoy....... Cheers
Hey Jon, I do not know the brand - just purchased what my Home Brew Shop had. Did a little detective work and found the strip at Keg King www.keg-king.com.au/catalogsearch/result/?q=heater+belt
Firstly your techniques are yours and if they work for you than that’s all that matters. I will say that American moonshiners did use a separate sugar to get their alcohol yield and the corn was usually corn meal that was added for flavoring. At least after prohibition because they couldn’t run a big operation and taking the time and space to malt grains just wasn’t something they did. As far as potential ABV it doesn’t make a difference in final proof it makes a difference in volume of product. Most scotches start off at 6 to 8 percent and going higher than 15% in a smaller fermenter can result in a stuck fermentation. Again I am not saying anything is wrong or right and what works for you is what works. My opinion however would have been to double the amount of corn and since it’s cracked and not flaked I would have set it to simmer at about 145 degrees F (I’m American so Celsius frightens and confuses me) for about 20 minutes so it’s a really thick porridge type consistency then raise the temp to about 155 degrees F add the barley and hold that temp for an hour. Once the barely has done its job it will look like a thin soup. But again that’s my method and my opinion. I love to see home distilling videos because here in America we still have this ridiculous stigma attached to it and equally ridiculous laws against it. Thanks for sharing
Sugar spirits is rum. Moonshine rum is not very nice. What is being made here is a blend of whiskey and rum. Pure corn whiskey is delicious and can be bought commercially as Heaven Hill Mellow corn whiskey. Go for 8% corn/malted barley mash and distill 3 times to 70%. Cut with water to 45% ABV.
Making a beer mash is very similar. However, I would boil the wort to remove any wild yeast or bacteria. Who knows where that grain has been, the sugar would not be any cleaner. They load it with caterpillar front end loaders. After all that work I’d be worried about getting an infection. Best of luck with your brewing.
Boiling the wort for beer is fine but with a mash for distillation you want the enzymes to continue to work throughout fermentation. If you boil it you will denature every enzyme in the mash.
Jayson Klimek : That’s really interesting. It goes against everything I’ve learned about making beer. I’ve since discovered that making a wash that you’re eventually going to boil has a totally different set of rules
That makes sense. There is so much conflicting information out there.... I might research this a bit more and maybe make a vid about it.... Thanks Jayson
How do you reduce the temperature down to 66 degrees before adding the Barley unless you live in a igloo somewhere in Alaska? Room temperature would be greater than 66 degrees?
dont make it hard for yourself use cornflakes instead (yes the breakfast cereal ) its cheap and works, I would def try the corn as you have as a reference point or for experience. you can do this hobby on the cheap with nothing but items from the local grocery store with excellent results.
Still Stuff Do you think maybe you should boil up the grains real good and the saccharify with some store bought amylase? I'd be willing to bet you'd get a better starch yield and also a better sugar yield. what do you think?
What a waist of mash,first let mash set over night to sour..use 3 buckets and leave mash in wash 4 days should be ready over time goes up to 7 to 8 ..can use mash 6 to 7 times..after first run put back sets in 30% up to 50%
So can malted grains including malted corn. They contain amylase. Malted two row barley, for example, has a diastatic power of 140 (Degrees Lintner). It has more than enough natural amylase to convert itself plus the ground corn. The addition of amylase extract isn't necessary.
You said you used cracked corn you should have used whole corn and ground it up. recipes are there to give you an ideal of what to make not to follow specifically. your not making beer ferment on the grain and 10% is what you should push for at most and 5% at least, if your looking for volume make larger batches MUCH larger batches I use 20 gallon garbage cans and get about 2 gallons per run and I don't make a super strong distillers beer from it
Hey Chris - From memory, the Whiskey distilled at 68%ABV and after diluting it was 40% ABV. The 16% relates to the ABV of the wash prior to distilling.
Also. Don’t be so concerned with your ABV. Sometimes pushing your yeast to process to high of alcohol can lead to off flavors. A good range would be 8%-13% if you want the best flavor. Remember it’s about quality not quantity
Agreed, prim and proper is not how real shiners make it haha... focus on flavor.
Absolutely correct. I tried pushing for a really high ABV a couple of times, and while I did end up with more final product, it had a taste I really can't describe, except to say I didn't like it at all.
Exactly. When I am making any kind of whiskey it's all about the flavor. I would never ruin it by adding refined sugar.
I just recently started watching your videos I stumbled across from Golden to UA-cam one day very interesting and I love the information you give we're both learning
Back in the day, old time moonshiners had access to lots and lots of corn, but not sugar. Sugar was hard to come by and was pretty costly compared to corn. Hence the reason for using corn (usually malted). They also learned to use malted barley to help convert the corn starches to simple sugars. In my opinion, if you have to add sugar to bump up your ABV, then use corn sugar or corn syrup. I try to never use processed (granulated) white sugar.
Corn syrup aka fructose.
Is what you're trying to extract from the corn any Way. The rest is flavor. I think he should have left the corn in . But sparging for juice is just a different technique.
Thank you. Great recipe and I followed it almost to the letter. No barley, just alpha and Beta amylase instead but got a very good conversion of the starches to 1040.....not as good as your 1045 but quite adequate for my purpose. Ran it nice and slow through my pot still, no thumper. All the hearts and a bit of the tails diluted down to 60% and put on charred white oak chip for 12 months and it was amazing. So complex and smooth.
Sounds geat toadskin, shame youtube is not "Taste - a - vision". I tend to have long period videos I do, but have not had a project that lasts a full year. I have very limited space here.
Is adding barley at the end is to release the Amylase to separate mash liquid.
I'm pretty sure that clawhammer used flaked maize which has already been gelatinised. Cracked corn will need to be cooked for the enzymes to access the starch.
I strongly suggest that you utilize some of the heritage corn varieties (some refer to these varieties as "Indian corn") in your mash. The flavors and aromas from these ancient corn varieties far surpass those of more ordinary varieties of yellow corn most people are using today. It is even better if you take the time to malt the corn before milling it.
Great videos . Very nice explanation 👌
You have nice presentation. I hope your channel becomes a success.
Thanks Stevoluic, my secret is to start chatting without a Script
Hey D Glen, I have to agree and disagree with you on that, depends on how far back you go searching.
From what I can find, the prohibition Moonshiners in the US used sugar and flavored it with corn, go back a little earlier and it is a different story.
Here is an exert from one of the postings on "Home Distillers Forum"
"The real "old school" mash brought from the old countries used only corn and water. That's it. They would malt (sprout, grind and dry) some of the corn. They would grind the rest; cook the mast to convert sugars and the malt and wild yeast would convert sugar to alcohol. They used no store brought yeast or sugar. They would then distill in small copper stills, usually double distill and proof down to around 100 proof. They would keep, barter or sell the rest. These guys did it right and had a lot of pride in their product. That was old school."
Cool. I was wondering what "malted" barley was. Now i know.
Starch must be gelatinized before it can be converted. Gelatinization temp for corn starch is 77-80C depending on the type of corn. It needs to be raised to at least this temp, then cooled down to the conversion temp where Amylase (alpha and beta) operate.... about 64-68C before the barley is added. Your hydrometer will show total sugars, NOT fermentable sugars. Holding the temp in the lower range will improve your fermentable sugar percentage, and thus your final ABV. This can effect the total ABV by as much as several percentage points.
I sent you a message about the corn temp, also if you lower your abv to 12-13% you can use normal bread yeast like Fleischmann's Yeast with some nutrients and it will give a good flavor...wine/champagne yeast can give a somewhat dry taste.
The first hot water is to open the corn's starches up -just like making porridge. This makes the starch accessible to the malt enzymes that turn it into sugars in cool solutions. Corn can also be malted. Corn vs Sugar -first it was a cost based decision.
Very nice set of videos.
I enjoyed your thorough approach and plain spoken dialogue.
Interesting and enjoyable... well done.👍
Hey Bill. I have a past life in Radio and working promotions with a microphone, so I learned how to speak to people. I first started making these vids to help my brother who lives 300kms away. I am blown away by how many have Subscribed to my channel. There are two problems I have with making new vids..... 1. I work full time and after chores in my spare time and have little time to make new vids..... and 2. I only make vids on new material (unfortunately most of the runs I do are for flavoring Vodka and Cornflakes Whiskey)....... Enjoy Bill.
Still Stuff
Thank you for the reply.
We all know too well what work can do to the free time we have ...
Never enough time for the things we enjoy it seems.
I enjoy your videos and I’ll look forward to any that you have time to make.
Best wishes.
How is the hand grinder doese work well and how hard is it to do 10 kilos of corn
Is there a source for 'Dent' corn malt?...
a few in the family will bump up the fermentation w sugar. but Granddaddy never added sugar, just more natural starches, and you can tell when tasting.
Very interesting MrCantgeno, something I am eager to try. How did he regulate the amount of starch added?
From what I see, you have your initial batch of Corn Starch and convert it into sugars - If at this point you determine a low ABV with your hydrometer, did he simply add starch at this point to the existing wash, or did he increase the temperature again to allow the enzymes to react?
all depends upon your malted barley which contains the enzymes that can cut your starch molecule down to sugar molecules.
I dont alway use corn flakes but when i do i touch the corn hole softly so i dont wombat the bilby.
Nice video! Getting started as well. My brother and I are in the process of starting a micro distillery here in Santa Fe, New Mexico!
Getting instructions from the internet can be confusing. If you use flaked maize (corn) your temperature would have been right or close to it. For a mash purposed for distillation you want to hold a temp of about 148. That will let your beta enzymes convert starch into simple sugars. In the 150° range you are looking more complex sugars and yeast have a harder time with those. Keep the temp between 146 and 149. You are confusing the two types of corn. Flaked corn and whole kernel corn. Flaked corn is already processed. You used whole corn. That has to be boiled to release starches. It’s called a cereal mash. Without boiling you only converted part of the starch. The rest of the starch is in the kernel still. You have to boil the corn for at least an hour to release the starch. That will thicken the mash to a point where it looks like a thick oatmeal. Then cool it down to 148 and add your malted barley and hold the temp for and hour at least. Watch the magic happen. Within a minute it will turn back into a liquid soup. Now you should have proper conversion and a lot higher sugar measurement.
Noted, thanks Jayson
Brilliant info, thanks for contributing Jayson... Yes very confusing, it seems like everyone is an expert and boy oh boy there is some silly misleading info out there.
Listen to JAYSON .. my guess is you know that by now..
@Zac Crow nah I go in hard every time and am quite successful. Once you learn about fungus and bacteria you can make cheese, bread and alcohol easy.
That's what i've heard as well.
Corn has to be boiled until the it gelatinizes and the starch turns clear instead of white or pale yellow.
You should have allowed the mix to ferment with all that corn in the mix a lot of it would have converted to sugar. You only want to get rid of those dregs before you distill. no sugar should have been necessary.
Interesting Sydney, I heard this from someone else. I think I will do another Corn brew - I love the flavor I got from this run and dying to try a 100% corn & Barley run.
One other thing is to hold the corn at 68.3c for 45 min or an hour before cooling, adding barley etc. The temp is important to converting more starch and longer equals more. Post an update on findings please a d thanks
You've got yourself a great recipe, moonshine culture is huge where I live and I like to keep my recipes traditional. However,instead of useing malts,I just get the alpha and gluco amylase
Coming in here much later. Your cracked corn was not already gelatinised as is flaked corn. Those recipes you see talking about lower temps are. For flaked corn / maize. Therefore to extract starches it must be cooked at around 88 to 90 C for at least an hour.
Then cool to the temps for the amylases in the barley to do the conversion.
Don’t aim for high abv. Most commercial distilleries work on around 6 to 8% abv in their wash.
In addition that yeast will not bring anything to the party. Known as champagne yeast as is is very neutral in flavour addition. A whisk(e)y yeast would be much better.
Also EC1118 will actually ferment at temps down to 12 or 15C
Awesome..! Enjoying learning along with you...!
Just enjoy the voyage Pierre :-)
50 gallon minimum for corn mash....
10-12 % target...
pure corn shine not a small batch thing...
Also malted corn vs malted barley
Outstanding so far. Much thanks, you taught me a lot.
Cheers Alaska Mike
I would hace has add water to your
Left over grain, sugar and yeast
During half kg grain boiling in 4 ltr water 80°to95° Celceus till 40 mint's after in hot liquid by mistake put half kg sugar & after 2hr liquid temperature 7°Celceus in liquid add 2tbl spoon yeast so fermentaion process will start or not.
Without sugar it could take 5-7 days for the sugar to come and the alcohol level to reach 15% or so. With sugar and adding it to the hot mash to cook ,
about 4 days.
How much does this make? I'd love to make just a small bit to try, maybe about a mason jar's worth, and I can figure out the numbers from there if I know how much this recipe yields. Thanks!
Hi there... Here is a link to part two ua-cam.com/video/sH93DY42N3Y/v-deo.html I ended up making around 5 litres of 60%ABV on a stripping run straight out of the still. I ended up keeping 3 litres. Many people prefer to dis-guard only a small amount of Foreshots and Tails, I prefer to dis-guard a larger amounts for a more pure end product. So, if I were to want only a litre of end product I would divide the recipe by 3.
Malting your corn or using alpha amylase would have made a great difference.
Didn’t see you use the iodine, really think the corn should have been thicker once properly heated, then check for starch with the iodine (a drop or two in a teaspoon size sample should turn real black). Add your malted barely and hold to temp for an hour. Check again with iodine (will stay clear if all the starches have been converted). Converted starch = sugar, sugar+yeast=alcohol.
hiI like yourself have questions at the similar points that don't seem to stack up like the amount of corn where they had to ferment it distill some amount of graft for a few bottles but stories tell of the gallons they produced
I know, confusing isn't it???
You said 19L/or 5 gallons boiler. Why 3 batches? The ingredients is for 5 gallons - no?
What happens if the PH level is to low?
Hey Chad
Pure or distilled water has a pH level of 7, which means it is neutral. If you want to increase the pH of water, you must add an alkaline substance, such as baking powder, to it as long as it is pure Sodium bicarbonate. If you want to decrease the pH of water, you add an acidic substance, such as lemon juice, to it. I buy powdered Citric Acid from my local food store.
Hope this helps...
Would be interested to see you do a wheat vodka :-) btw, what did you do with that spent corn?
Hi Steve, I threw it..... I know, others have told me to re-use it.... I am learning as I go....... Cheers
Wondering if it could be safely used as fertilizer.
@@teddybar66 yes, put it in the compost pile and let it decompose or you use it to feed the critters
in the compost with the other green waste.
Hi can you tell me where you got your corn from? I'm in Brisbane and having a bit of a time finding it in australia
I'm in Brisbane also and had the same problem in the beginning, I ended up using feed grade corn from a produce store. Hunt around and look at the corn before you buy, because it is Feed Grade it may have other grains etc in the mix
Still Stuff thanks mate, also great video. It's so hard making sense of everything on the internet, lots of pitfalls for beginners like myself!
Try a bakery suppy store I buy a lot of my grain there very cheap
Wonderful mate, absolutely going to start distilling my own liquor
Good On Ya..... You will enjoy this journey but....... Having an abundance of "Booze", you need to set your "tasting" limits and do not go past them....... Enjoy....... Cheers
@@pauljacobs5390 by tasting limits do you mean drunk
Omg that illegal I’m telling 😯
@@johncarpenter5415 there's no laws on alcohol distillation in the uk
@@Anderwreckzz lol, I was messing with you
What if we used sweet corn as the base?
Good if you can, where I am it is too expensive to use......
Hey man, thanks for the great video. The music could be definitely improved, it sounds like you're making that in a funeral home.
You need to put some rye in your mash
Is that malted corn your using ? How do you convert the startch into sugars if its not malted ? ? ?
Hey there, I cook the ground corn then turn off the heat... when the temp lowers to 66C I then put in the Malted Barley (6.05 on the vid)
Nice video. 👍 You could have sparged to get any remaining sugars in the grains!🥃
I always add 10 to 15 grams of ec
What heating strip did you use?
Hey Jon, I do not know the brand - just purchased what my Home Brew Shop had. Did a little detective work and found the strip at Keg King www.keg-king.com.au/catalogsearch/result/?q=heater+belt
Firstly your techniques are yours and if they work for you than that’s all that matters. I will say that American moonshiners did use a separate sugar to get their alcohol yield and the corn was usually corn meal that was added for flavoring. At least after prohibition because they couldn’t run a big operation and taking the time and space to malt grains just wasn’t something they did.
As far as potential ABV it doesn’t make a difference in final proof it makes a difference in volume of product. Most scotches start off at 6 to 8 percent and going higher than 15% in a smaller fermenter can result in a stuck fermentation.
Again I am not saying anything is wrong or right and what works for you is what works. My opinion however would have been to double the amount of corn and since it’s cracked and not flaked I would have set it to simmer at about 145 degrees F (I’m American so Celsius frightens and confuses me) for about 20 minutes so it’s a really thick porridge type consistency then raise the temp to about 155 degrees F add the barley and hold that temp for an hour. Once the barely has done its job it will look like a thin soup. But again that’s my method and my opinion. I love to see home distilling videos because here in America we still have this ridiculous stigma attached to it and equally ridiculous laws against it.
Thanks for sharing
Thanks Chris, good advise. I'm still learning so I appreciate your skill input.
AMYLASE SUBSTITUTE...Beano! crush one tablet per gallon of water and dissolve in a little water... brilliant!
I've heard about this substitute for amylase, but I've been afraid to try it. I'm thinking it might create off-flavors.
Sugar spirits is rum. Moonshine rum is not very nice. What is being made here is a blend of whiskey and rum. Pure corn whiskey is delicious and can be bought commercially as Heaven Hill Mellow corn whiskey. Go for 8% corn/malted barley mash and distill 3 times to 70%. Cut with water to 45% ABV.
Making a beer mash is very similar. However, I would boil the wort to remove any wild yeast or bacteria. Who knows where that grain has been, the sugar would not be any cleaner. They load it with caterpillar front end loaders. After all that work I’d be worried about getting an infection.
Best of luck with your brewing.
Thanks, I am enjoying the ride....
The sugar content, and then later, the alcohol content will kill anything except the yeast during the fermentation process.
Boiling the wort for beer is fine but with a mash for distillation you want the enzymes to continue to work throughout fermentation. If you boil it you will denature every enzyme in the mash.
Jayson Klimek : That’s really interesting. It goes against everything I’ve learned about making beer. I’ve since discovered that making a wash that you’re eventually going to boil has a totally different set of rules
That makes sense. There is so much conflicting information out there.... I might research this a bit more and maybe make a vid about it.... Thanks Jayson
How do you reduce the temperature down to 66 degrees before adding the Barley unless you live in a igloo somewhere in Alaska? Room temperature would be greater than 66 degrees?
Ha ha ha... I run on Centigrade in Australia..... 66C is 150F
so how did the old timers do it
Heaps and heaps of Corn....
Yes 20 kilos of corn is very impractical when American Moonshiners made moonshine corn was cheaper than sugar
Um...'old moonshiners' did, in fact, use sugar. Lots of it.
I like all your videos but why the funeral parlor music?
Hey Ron, I hear you and all my new vids have no background while I am talking. Glad you enjoy them...
Moonshiners most definitely do use sugar.
The kid practicing piano in the other room is killing me...I made it to 3:31...
Can u say sugar hangover flavor flavor flavor where's the flavor
The corn wasn’t malted.
That’ s thé reason for so poor shugar rate.
dont make it hard for yourself use cornflakes instead (yes the breakfast cereal ) its cheap and works, I would def try the corn as you have as a reference point or for experience. you can do this hobby on the cheap with nothing but items from the local grocery store with excellent results.
Hey Spicyspice, yep have run a batch of Cornflakes Whiskey and made a vid on it. Very economical and use this quite often.
Is that centagrade or farinhite
C.
I really don't think this can be called a corn whisky. being as most of the sugar is from sugarcane
I agree, but with the Corn I used it gave it a distinctive good taste. I plan making another video with much more corn and barley with no sugar.
Still Stuff Do you think maybe you should boil up the grains real good and the saccharify with some store bought amylase? I'd be willing to bet you'd get a better starch yield and also a better sugar yield. what do you think?
Hey there... Yes I agree..... I plan to make a Vid comparing the outcome of different washes prepared different ways....
save you some time.. you can just float the hydrometer in your bucket - you don't need to ladle it into a beaker every time at the beginning stage.
Thanks for the tip Brandon
What a waist of mash,first let mash set over night to sour..use 3 buckets and leave mash in wash 4 days should be ready over time goes up to 7 to 8 ..can use mash 6 to 7 times..after first run put back sets in 30% up to 50%
You can use horse feed that has molasses. It already has cracked corn, oats, and other.
Amylase enzymes can help convert starches. Alpha. Beta
So can malted grains including malted corn. They contain amylase. Malted two row barley, for example, has a diastatic power of 140 (Degrees Lintner). It has more than enough natural amylase to convert itself plus the ground corn. The addition of amylase extract isn't necessary.
You said you used cracked corn you should have used whole corn and ground it up. recipes are there to give you an ideal of what to make not to follow specifically. your not making beer ferment on the grain and 10% is what you should push for at most and 5% at least, if your looking for volume make larger batches MUCH larger batches I use 20 gallon garbage cans and get about 2 gallons per run and I don't make a super strong distillers beer from it
Man you are a serious chatter
Use to be in Radio and it tends to stay with you...
Barley and Hops Brewing has many good videos on this subject check them out.
21 days will be too long.
Ditch the funeral music
Done on all future vids Kelvin Kipchumba
Cracked corn and liquid corn malt is all you need no yeast no sugar
No sugar part I get, but no yeast?
You speak pratical Google speaks theory. Why are you chatting upset
That's why Jack Daniels is Jack Daniels and good good wiskey is not Jack Daniels
16% alcohol is rather low for whiskey
Hey Chris - From memory, the Whiskey distilled at 68%ABV and after diluting it was 40% ABV. The 16% relates to the ABV of the wash prior to distilling.
Ok
OMG....Too much talking and no
t enough doing