Your exactly right about the lid gasket. It goes on the pot not the lid for it to seal correctly. The problem is that the Chinese make videos assembling the equipment with people that don't know what they're doing. They put items together however, they are clueless but people try to follow their lead. Good video 👍
Thank you for the information. If you get some 3/8" expanded ptfe, stick it in the groove on the lid, it is leaks, add another layer and offset your seam. It works very well and it handles the environment better than silicone
Dude Im trying to learn this stuff, and you were so easy listen to and learn from, But I need the rest because I'm buying that Still, maybe tomorrow!! I did enjoy your Video.....
Newbie here, literally waiting for my still to arrive. I do have a question... With cracked corn I've noticed that some people grind it up and well you don't. Is there a difference. You have one of the best videos out there. You don't assume that your viewers know what your doing so you explain it very, very well. Though I'd say an experienced distiller wouldn't watch all your video but I thank you for your time and help
This is all I make, Cracked Corn. I'll use a Brew Bag, with this run 8+lbs Corn, 10lb Sugar 7 gal. Water. Ill cook at 165° and I'll extend the time longer then an hour to cook corn. I'll pull the bag, let the was sit over night to cool, put Yeast in, cover with a lid, bring the reading down to 0 or .999 and run. I use to use your receipt 10-10-10, until I found out that the Corn is more for flavor. I have the same Pot but an 8 gal. I found its easier to cook the mash in a Turkey Pot, and leave it in there until ready to run. Dang it, looked for part 2, a No go. Was curious how u strained the grain or if u ran your pot with it in?
I do not strain it. I use a small pump with a hose and suck it out until I can just see the top of corn and then I have nothing but liquid that is semi clear
Hands down, best video ive seen so far for making this great juice and ive watched a shit ton lol. Cant thank you enough for sharing your hard work. Starting my own in the next week. Hopefully i do it justice. Cheers from Perth Australia.
Hi Larry Enjoyed your video. Thank you. I little constructive criticism if I could. Please don’t feel offended. 1) there is three teaspoons in a tablespoon. 2) why throw away the wash in the hydrometer column? Your grabbing the stir stick that’s setting on the floor and reusing it over and over. If there is going to be any contamination…. You get my point. Overall, I enjoyed the video and will be back for more 😊
@@LarrySbrusch like said Larry, great job on the video. I like the down to earth approach (same as I would do) without a bunch of camera magic. Don’t even mind the road noise 👍🏻🙂
I would start with 10 sugar 10 corn and 6 gallons water. once you get all that combined, I would top it off with more water until it is about 2.5" from top of pot lid.
Hey Larry. Is it correct that the cracked corn is sold as animal food? Guess that’s fine to use yes?? Or is there a more clean kind for human consumption?
Yes, you are correct. This is essentially the beginnings of an Uncle Jessie's simple sour mash, though this first fermentation results in a " sweet mash or wash " as there is no souring component in it from a prior run. Soaking the corn at 165 really isn't going to do much outside of wasting propane in this particular case. For a starch conversion in corn to take place the water temp has to be at least 190 and will be kept there for probably at least an hour, 1 1/2 hours would be even better. Also, Alpha amylase enzyme is really topping out at 165 or so, too much higher and it will become ineffective. There are high temp enzymes out there and my buddy who is a professional moonshine and whiskey distiller uses them to keep his mashes workable, as he regularly goes above 3 pounds of corn or grain per gallon of water. The good thing about this recipe is that the yeast is converting the sugar into alcohol ,not the starches from the corn. The corn as you suggest is pretty much for flavor. As far as fermentation time goes, that is dependent on yeast variety, amount thrown, your nutrient and especially the temperature of your wash. This is a very good, almost fool proof recipe for a good tasting spirit, and way easier than cooking your corn for an hour and a half to convert the starches. Good luck and happy distilling ( hypothetically ) --- den
Hey Larry I really like your moonshine Mash video. I'm just wondering when you're gonna put out the " 2nd Part of the video" after your mash had completed fermenting. I wanted to see what your ABV was.
@@LarrySbrusch he's politely hinting that you killed your enzymes because you added them at 10 degrees too hot... but it didn't matter because before that you didn't gelatinize the corn first (90min at over 190 degrees), so there was nothing for the enzymes to do anyway. That mash was just cane sugar with corn flavoring and all of your alcohol came from the cane sugar only.
@@timchapman6702 stop it... it has enough dextrose in it to act as a binder, not an ingredient, and there might be literally at most ONE DROP of alcohol that was derived from the binding corn sugar, and the rest is from the cane sugar.
the amazon stills aint horrid. for the price. good base. did alot of customizing to mine. lot bigger thumper. extended some of the copper. SAME WITH THE SEAL. still go tried and true with some wet flour around the seal bakd makes a good seal.
I brought the temp of the water up to boil and added the corn. Then let it cook for about another 10 minutes constantly stirring it, to keep it from burning
bro... 1.170... your yeast can't even convert HALF of that level of sugar. And even if you got full conversion, that's a higher gravity than 2lbs per gallon of corn plus 2lbs per gallon of cane sugar... so are you sure that it was 1.170? If so, that mash would have still been sweet after the fermentation stopped, because DADY yeast doesn't have a tolerance of half that potential. Edit: I just started rewatchin and realized the error. It was 1.070... just from the cane sugar, because you didn't get nearly hot enough to gelatinize the corn. So then you wasted the amylase enzymes and didn't get any sugar from the corn, just corn flavor, and you fermented out to about 9%abv from the cane sugar. You need to cook that corn at just below a boil, around 200, for 90 minutes FIRST. Then cool to 150 and add the enzymes and let sit another 90 min or more... then add your cane sugar (but only half of what you used... or use about 25-50% more corn from the start for all-grain), then cool to pitching temp and pitch... for more abv than that batch, but with the alcohol coming from the corn instead of cane sugar.
I think you either miss-read your hydrometer or miss-spoke when you said your gravity was 1.170 The lovibond tables show cane sugar as 1.046 per pound per gallon. You would be having to use almost 4 pounds of sugar per gallon of water to hit that gravity, and your potential alcohol would be over 22%.
My undersranding is, the Amalese is to convert Statches to Sugar so u dont have to add Sugar, this is where i get confused? Did u say your gravity after sugar .170, WOW? If u didnt add the sugar then u might have had a reading in the .050s just from the Amalese? If u ferment down to 1.000, with the start gravity of .170, my math figures u will have a .22 ABV to run. Damn mann,, what is the average proof coming off your worm?
I don't use any of those fancy specific gravity gadgets. a seasoned moonshiner knows what he has by experience. the back woods is no place for fancy. I know the moonshiner TV series folks and we have shared recipes and product over the years. they used my pineapple brandy recipe on their program. my fancy is good product. people from 5 states travel south for my elixir. I am currently mashing in a Popcorn Sutton recipe for corn liquor. I'm 72 and I have been moonshining since I was 15.
I come from a family that shined, I got no problem with the old ways, and no problem with the new ways. Making likker is kinda foolproof. Like this guy using dady yeast and amylase. Ole boy in my family used to throw a bag of corn in a burlap sack and dunk it in the creek. After it grew a sprout about 2-3 inches long he’d pull it out of the creek, knock off the sprouts and mash it. No thermometers for the mash. Hypothetically, if I was to do it, I’d do it a lot more like this feller, because I live in an apartment in the city.
Dear sir, you talked about cleansing with store sand, which is a very good thing. I have seen many good things about star sand. I personally think it's a great product, but I noticed you used a chemical bucket to pour your corn out of. I also noticed the table you're putting your utensils on does not look very clean at all and I also notice the stick you're using to stir your mesh with you. Keep setting it on the floor propping it against what looks to be a chair with all due respect, quite frankly, after seeing this, I would be afraid to drink with your making
Yes, the gasket goes on the pot, Not the lid. Your SG is 1.170, u sure that's not 1.070, that's an awful high reading? With the Lazer temp your checking surface temp.
This a Product of the USA ain't that amazing 😂😂😂 funny but i get it more and more products being made in China sad really Thank you Joey Biden for taking our jobs away 😢😢😢 but loved the video thank you
Ok ok what the dame hog feed s name to make.mash this dang brewery mash is too costly..think it's the dadgome flaked corn for hogs ain't it well hell far whooooweee
Easiest most straight forward video too learn from, thanks ol boy! Cheers.
Appreciate the comment. Thank You
And my eyes bugged out and my face turned blue ,Mighty Mighty pleasing with your pappys corn squeezing, Hiccup ,White lighting 🎶 🎶.
Haha, that sounds like quite the adventure!
this must be the BEST instructional video! Thanks!
Agreed
Making first mash in a couple days. You answered a ton of the questions I had. Thank you for this video.
You can cook the corn separate and get a better yield is some cases before doing the sugar
Hello Mr. Larry. I appreciate all your hard work and thank you for making this video.
You are very welcome. Glad I could help. Appreciate the comment
"My hogs like their slop fermented very well" 😂 the caption comments during this were awesome brother, I loved it 😂
You got it brother . Appreciate the comment
Buen video, me ayudo mucho, solo tengo algunas dudas con la enzima amilasa, solo la agregas? Al mosto después de gelatinizar el maiz
Your exactly right about the lid gasket. It goes on the pot not the lid for it to seal correctly. The problem is that the Chinese make videos assembling the equipment with people that don't know what they're doing. They put items together however, they are clueless but people try to follow their lead. Good video 👍
Yes sir. You are right about all that.?appreciate the comment
Most understandable video I've found so far thank ya sir from nc
Thank you for the information. If you get some 3/8" expanded ptfe, stick it in the groove on the lid, it is leaks, add another layer and offset your seam. It works very well and it handles the environment better than silicone
Thank you appreciate the information
Your thermal gun reads suface temp only. The other is down in the mash and is more accurate. Thanks for doing this video.
Point at the outside toward the bottom and the top surface will give you a good average
Gracias por enseñar. Saludos desde Colombia
Thank you for the comment. Glad I could help
Dude Im trying to learn this stuff, and you were so easy listen to and learn from, But I need the rest because I'm buying that Still, maybe tomorrow!! I did enjoy your Video.....
Thank you gonna try it.
Just got my kit and ingredients i need I'm adding dried peach to mine But Brilliant Video
Sounds great. Good luck
It goes on the inside of the lid on the groove
Newbie here, literally waiting for my still to arrive. I do have a question... With cracked corn I've noticed that some people grind it up and well you don't. Is there a difference. You have one of the best videos out there. You don't assume that your viewers know what your doing so you explain it very, very well. Though I'd say an experienced distiller wouldn't watch all your video but I thank you for your time and help
Thank you for the plug. The finer the corn, the better the final product. Yields a little more fire 🔥 power
It's legal here in New Zealand, as long as you aint selling it, thanks for all the tips old fella, appreciate the knowlege
Thank you
This is all I make, Cracked Corn.
I'll use a Brew Bag, with this run 8+lbs Corn, 10lb Sugar 7 gal. Water. Ill cook at 165° and I'll extend the time longer then an hour to cook corn.
I'll pull the bag, let the was sit over night to cool, put Yeast in, cover with a lid, bring the reading down to 0 or .999 and run.
I use to use your receipt 10-10-10, until I found out that the Corn is more for flavor.
I have the same Pot but an 8 gal.
I found its easier to cook the mash in a Turkey Pot, and leave it in there until ready to run.
Dang it, looked for part 2, a No go.
Was curious how u strained the grain or if u ran your pot with it in?
Sounds like a good one..Keep'em coming. Appreciate the comment
If you don't mind me asking, how are you straining your grain? I've watched a ton of videos and still haven't gotten a straight answer.
I do not strain it. I use a small pump with a hose and suck it out until I can just see the top of corn and then I have nothing but liquid that is semi clear
@@LarrySbrusch I do have a brand new pump that goes on a drill. That would probably work good. I just need to run some 1step through it first right?
Very good video Mr. Larry!
doesnt the yeast reaction with carb also create its own heat? i really dont know what im talking about but always learning and always curious
Why do we not want to stir the yeast into mash? I think you did a great job step by step
Yeast should never be disturbed no matter what it is in. Moonshine , bread or other. It slows the working process down
Good job Happy Distilling
Thank you. Appreciate the comment
Thanks for the video
You bet
I just bought a 18.5 Vevor. Can you give a recipe to make 10-12 gallon run?
Hands down, best video ive seen so far for making this great juice and ive watched a shit ton lol. Cant thank you enough for sharing your hard work. Starting my own in the next week. Hopefully i do it justice. Cheers from Perth Australia.
Glad I could help. Let me know by commenting on what other videos you would like me to make. I’m an old fart, but I will try anything one time.Lol
you didnt extract the starch at all?
Hi Larry
Enjoyed your video. Thank you. I little constructive criticism if I could. Please don’t feel offended. 1) there is three teaspoons in a tablespoon. 2) why throw away the wash in the hydrometer column? Your grabbing the stir stick that’s setting on the floor and reusing it over and over. If there is going to be any contamination…. You get my point. Overall, I enjoyed the video and will be back for more 😊
Kind of stuck in my old ways. But do try to lead in the right direction when I can and when the old mind lets me.
@@LarrySbrusch like said Larry, great job on the video. I like the down to earth approach (same as I would do) without a bunch of camera magic. Don’t even mind the road noise 👍🏻🙂
Thank you sir and it seems like you are also a Discovery Channel fan haha
I love the discovery channel
Great video. Thanks. What was your final yield?
I am also running a 15-gallon pot. Can you recommend the quantity of each item that you used in your video for 15 gallons. Thank you, sir! TJ Fox
I would start with 10 sugar 10 corn and 6 gallons water. once you get all that combined, I would top it off with more water until it is about 2.5" from top of pot lid.
After you strained your mash how liquid did you end up with, to cook
Hey Larry. Is it correct that the cracked corn is sold as animal food? Guess that’s fine to use yes?? Or is there a more clean kind for human consumption?
Most of the time it is for livestock consumption. If you want something that you feel safer with, use corn mill
Thnx
Thanks Mr Larry for this video but I must ask isn't this a sugar wash with a corn component. Does it not extend fermentation time?
Yes it is corn and sugar with the yeast and a few other things. It fermented in 16 days
Yes, you are correct. This is essentially the beginnings of an Uncle Jessie's simple sour mash, though this first fermentation results in a " sweet mash or wash " as there is no souring component in it from a prior run. Soaking the corn at 165 really isn't going to do much outside of wasting propane in this particular case. For a starch conversion in corn to take place the water temp has to be at least 190 and will be kept there for probably at least an hour, 1 1/2 hours would be even better. Also, Alpha amylase enzyme is really topping out at 165 or so, too much higher and it will become ineffective. There are high temp enzymes out there and my buddy who is a professional moonshine and whiskey distiller uses them to keep his mashes workable, as he regularly goes above 3 pounds of corn or grain per gallon of water. The good thing about this recipe is that the yeast is converting the sugar into alcohol ,not the starches from the corn. The corn as you suggest is pretty much for flavor. As far as fermentation time goes, that is dependent on yeast variety, amount thrown, your nutrient and especially the temperature of your wash. This is a very good, almost fool proof recipe for a good tasting spirit, and way easier than cooking your corn for an hour and a half to convert the starches. Good luck and happy distilling ( hypothetically ) --- den
@@everydayden5826 good to know. Appreciate the comment
Hey Larry I really like your moonshine Mash video. I'm just wondering when you're gonna put out the " 2nd Part of the video" after your mash had completed fermenting. I wanted to see what your ABV was.
I was a little scared to show the full video if you know what I mean..Might get brave enough in time ????
@@LarrySbrusch I'll try a little division and see what I come up with.
@@timothyfox8314 Got Ya. Thanks from TXDashcovers.com
@@LarrySbrusch Don't get busted for no permit...
@@motocrossriders2002 in mo
Take some peace’s of card board and put under your snaps it will tighten it up and seal much better
What kind of enzymes are using that don't denature at a 165ﾟ? .I'd be interested to see the results of a starch test.
BSG Amylase enzyme
@@LarrySbrusch he's politely hinting that you killed your enzymes because you added them at 10 degrees too hot... but it didn't matter because before that you didn't gelatinize the corn first (90min at over 190 degrees), so there was nothing for the enzymes to do anyway. That mash was just cane sugar with corn flavoring and all of your alcohol came from the cane sugar only.
@@stevealford230 Yes sir you are correct..Appreciate the comment. Thank You
@@stevealford230the enzyme he added does have dextrose so he did have a tiny bit of corn sugar.
@@timchapman6702 stop it... it has enough dextrose in it to act as a binder, not an ingredient, and there might be literally at most ONE DROP of alcohol that was derived from the binding corn sugar, and the rest is from the cane sugar.
If i double this recipe will that work or will it be to much sugar and corn
As long as you have a big enough container, you should be ok
I have one of those stills. I changed the tubing to 3/4 and the leaking stopped.
I'm going to do this for my 20 gal... I'm guessing just adjust amounts
the amazon stills aint horrid. for the price. good base. did alot of customizing to mine. lot bigger thumper. extended some of the copper. SAME WITH THE SEAL. still go tried and true with some wet flour around the seal bakd makes a good seal.
Was them Hampshire Hogs your shopping...
Oh yeah …,
What's wrong with the corn that rises to the top? Will it make it taste bad? Thanks
Really nothing is wrong with it besides being it is not much more than a bunch of hills or waste products
Feed store corn is ok, right?
That’s what I use
@@LarrySbrusch awesome thank you! I'm gonna use your recipe for my first go 🤞
steven stills last a lifetime
How long did you boil the corn for
I brought the temp of the water up to boil and added the corn. Then let it cook for about another 10 minutes constantly stirring it, to keep it from burning
How much ingredients for 10 gallon batch thanks
10 sugar 10 corn 6-7 gal water
so what i do for (educational purpose) if I want a maskh bill that would give me 12 gallons ?
bro... 1.170... your yeast can't even convert HALF of that level of sugar. And even if you got full conversion, that's a higher gravity than 2lbs per gallon of corn plus 2lbs per gallon of cane sugar... so are you sure that it was 1.170? If so, that mash would have still been sweet after the fermentation stopped, because DADY yeast doesn't have a tolerance of half that potential.
Edit: I just started rewatchin and realized the error. It was 1.070... just from the cane sugar, because you didn't get nearly hot enough to gelatinize the corn. So then you wasted the amylase enzymes and didn't get any sugar from the corn, just corn flavor, and you fermented out to about 9%abv from the cane sugar. You need to cook that corn at just below a boil, around 200, for 90 minutes FIRST. Then cool to 150 and add the enzymes and let sit another 90 min or more... then add your cane sugar (but only half of what you used... or use about 25-50% more corn from the start for all-grain), then cool to pitching temp and pitch... for more abv than that batch, but with the alcohol coming from the corn instead of cane sugar.
where is the next video?
I think you either miss-read your hydrometer or miss-spoke when you said your gravity was 1.170 The lovibond tables show cane sugar as 1.046 per pound per gallon. You would be having to use almost 4 pounds of sugar per gallon of water to hit that gravity, and your potential alcohol would be over 22%.
Yes it might be my old age. You could be right
@@LarrySbrusch Right there with you my friend. I am constantly miss reading things or saying things wrong, LOL !!
@@everydayden5826I love comments like this being 31 and hearing things from the age group I just transitioned out of about people my age 😂
Why do you throw out the corn that floats to the top instead of saving it?
It does not add any value to the final product
What's the recipe for 13 gallon
I think e what you call popcorn are bits of the cob.
Why ha some of the volume been edited?
😂 yep, that looks like the way I make hog slop!
YOU NEED 1.090
No matter what you make, it can never beat Jb Rader & popcorn Sutton . I wouldn't drink your rotgut
Damn sure right on that. Two of the best !
I call those flooters cob blobs 😂
A tablespoon is 3 teaspoons
Yes you are correct. Sorry about that
Why use enzymes? Did the old timers use it?
So I guess the wash either failed, stalled or you forgot to video the result
I was hoping to see the results
@@LarrySbrusch yes sir do not snitch on yourself.
Them hogs eat pretty darn good around there it looks like. I want to come hang out with the hogs.
Yes they do
Has anyone done this exact steps what proof have y’all got?
Brew bag saves clean up mess and speed
Great tip!
1 Tbs is equal to 3tbs.
That's level spoonfuls.
give or take a little...????
Just say you are in a country where it’s legal 😅
I wish people would use lapel microphones.
Me to. But they are expensive. If somebody would donate one. I would surely use it and help promote the brand
My undersranding is, the Amalese is to convert Statches to Sugar so u dont have to add Sugar, this is where i get confused?
Did u say your gravity after sugar .170, WOW?
If u didnt add the sugar then u might have had a reading in the .050s just from the Amalese?
If u ferment down to 1.000, with the start gravity of .170, my math figures u will have a .22 ABV to run.
Damn mann,, what is the average proof coming off your worm?
maybe you better wait 24 hours to ad the yeast, then the enzym is finished his job ??
I don't use any of those fancy specific gravity gadgets. a seasoned moonshiner knows what he has by experience. the back woods is no place for fancy. I know the moonshiner TV series folks and we have shared recipes and product over the years. they used my pineapple brandy recipe on their program. my fancy is good product. people from 5 states travel south for my elixir. I am currently mashing in a Popcorn Sutton recipe for corn liquor. I'm 72 and I have been moonshining since I was 15.
Good on you!
That’s great for you. But not all of us start as seasoned moon shiners, so need to see what we got and how to make it better.
I come from a family that shined, I got no problem with the old ways, and no problem with the new ways. Making likker is kinda foolproof. Like this guy using dady yeast and amylase. Ole boy in my family used to throw a bag of corn in a burlap sack and dunk it in the creek. After it grew a sprout about 2-3 inches long he’d pull it out of the creek, knock off the sprouts and mash it. No thermometers for the mash. Hypothetically, if I was to do it, I’d do it a lot more like this feller, because I live in an apartment in the city.
You're a liar
Don’t break your arm patting yourself on the back 🙄
What is all the noise, 😊
Your corn never reached gelatinization temp, resulting in a very poor starch conversion.
It still proofed out pretty good in the end . Appreciate the comment
Right. The sugar is what fermented, very little corn fermented. Basically made a sugar wash here.
and mesquite is deadly. WTF ?
Too many gadgets.. that ain’t the way they make it in Appalachians
look how hard the corn is. you should have left the corn out it did nothing but make you feel good.
Wouldn’t change a thing after it was all said and done. The proof is in the pudding. Lol
Just a waist of the enzyme
Do you have anything better to do than insult people. Wow
Dear sir, you talked about cleansing with store sand, which is a very good thing. I have seen many good things about star sand. I personally think it's a great product, but I noticed you used a chemical bucket to pour your corn out of. I also noticed the table you're putting your utensils on does not look very clean at all and I also notice the stick you're using to stir your mesh with you. Keep setting it on the floor propping it against what looks to be a chair with all due respect, quite frankly, after seeing this, I would be afraid to drink with your making
I hope you don't eat at restaurants with that mindset 😂
He ain’t no professional
Yes you right. I ain’t no popcorn Sutton, but nobody said I was
Tickle is legend
Why didn’t y’all just send him the free knife?
Scam
Yes, the gasket goes on the pot, Not the lid.
Your SG is 1.170, u sure that's not 1.070, that's an awful high reading?
With the Lazer temp your checking surface temp.
Great question. Appreciate the comment. It's been awhile ago..
This a Product of the USA ain't that amazing 😂😂😂 funny but i get it more and more products being made in China sad really Thank you Joey Biden for taking our jobs away 😢😢😢 but loved the video thank you
Yes you are correct
Jesus man, get to the fucking point, PLEASE!
You're not the brightest
Oh yeah
Ok ok what the dame hog feed s name to make.mash this dang brewery mash is too costly..think it's the dadgome flaked corn for hogs ain't it well hell far whooooweee
He need a license in any states in U.S.A.
To cook corn to feed a pig... where you get your license to do that...silly wrabbit, do you need help rabbit, da box?
Out da box
Not true. There’s a couple states that allow a certain amount, for personal use only.
Yes mo. is one of them
@@LarrySbrusch you are correct and WV just passed it
Your a person who struggles with knowledge
Love the insults and it is nice talking to a genius. WOW
So basically you started with 10lb corn but ended up scooping 4lb of corn out?
Might of lost a lb or two
I listen on headphones and the background noise is too much for me. Gave you a thumbs up for your effort anyway.
Thank you. Making this stuff is not something you can do in a quiet office enviroment