😎EASY Corn Whiskey Mash w/ Jesse from Still It!
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- Опубликовано: 5 авг 2024
- I’m making an easy mash for Corn Whiskey with my internet brother from another mother, Jesse from the STILL IT channel. BEST.DAY.EVER. RECIPE AND LINKS BELOW!
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RECIPE FOR CORN WHISKEY MASH:
7.25 pounds ground corn
4.25 pounds ground 2-row barley
2.75 pounds ground rye
1/2 tsp Diammonium Phosphate Yeast Nutrient - amzn.to/2rJdDYp
1.5 Tbsp Distillers Active Dry Yeast (D.A.D.Y) - amzn.to/2IzRx5L
5-6 gallons of water
**NOTE: You can do this process in a Brew Bag if you want to ferment Off-Grain, but it makes stirring the corn a huge pain in the ass. My recommendation is to gelatinize the corn in a pot without a Brew Bag first, then dump it into a fresh pot lined with your bag to do the actual mash rest with the barley and rye. Then you can strain the wash after the mash is complete.**
1. Gelatinize the corn for 1 hour-ish at 190F to 212F(87.8C to 100C), then let it cool down naturally for several hours until it’s at mash temperature (145F or 62.7C). You can mix in some high temperature tolerant enzymes to break the corn down, or do what we did and add a few handfuls of malted barley as you are heating up the corn to break down some of the starches and help the consistency before the enzymes get denatured by the heat.
2. Once the gelatinized corn has cooled down to 145F (62.7C), mix in the rest of the malted barley, rye and more water (if necessary), then mash for 60 to 90 minutes, holding the temperature at 145F (62.7C). During this time the amylase enzymes in the malt will convert the starches in the grain into fermentable sugars. Unlike a standard beer, you mash at this lower temperature (rather than 155F or 68C) to ensure that there is much more fermentable sugar converted than in a typical beer recipe. The batch size while cooking is about 5 gallons (20L).
3. After 90 minutes of mashing, cover the pot, turn off the heat and either chill the wort down quickly, or let the mash cool down naturally overnight, the Australian No-Chill method. This method has the added benefit of ensuring as much conversion as possible takes place as the mash cools down.
4. You may have to add more water to thin the mash out a bit. Total volume was about 6 to 6.5 gallons or 26L. Starting gravity around 1.070. Pitch some D.A.D.Y. and yeast nutrient. Then seal up the fermenter with an airlock.
5. This will finish fermenting in about 5-7 days. After fermentation is complete, strain out the grain. If the wash is too cloudy, you can use a fining agent like Super-Kleer - amzn.to/2O2PNDI.
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#CornWhiskey #BeardedAndBored #StillIt 
Развлечения
SHHHHHH! It's Beer.
B&B run it. Talk about differently. I will hear you.
@@BigEdsGuns I'm thinking about it. It's still sitting in that bucket in my garage. Seems a shame to just leave it there.
Run it. Cut it. Age it.
Lie.
@@BigEdsGuns ;-)
Bearded & Bored ; hey bearded, it’s called wink wink nod nod! LOL!
I'm 4 years late but so cool to see the collab of 2 channels I love
Thanks!
Fun times my man! Can't wait to chill again!
Really looking forward to hanging out again:-)
Should have just filmed the drinking and lies We all laughed with you
Get a room already! Cool to see you folks come together on a video. Next ya'll should go do something with George from Barley and Hops.
Great video, Bearded. Your grain bill of 14.25 lbs at a water to grist ratio of 1.3 requires 18.5 quarts of water or 4.6 gallons. That much grain will displace more than an extra gallon so you need a pot of at least 6 gallons to hold all your mash, better an 8 or 10 gallon pot.
One way to avoid scorching is to heat up your water to 190 and kill the flame. Dough in your corn and sacrificial barley malt, stir it in, cover the pot with a thick blanket, and let it slowly cool overnight while you have a relaxed evening. You will be close to to 150 F the next morning and you can add the barley and rye and hit your mash temp of 145. Cover again for at least an hour to mash in. Your corn will fully gelatinize, it just takes longer. Let your mash cool by itself, pour the whole mess into your fermenter with lots of splashing, and pitch your yeast.
Since you are fermenting on grain, when the mash has fully fermented put your brew bag in a big bucket and ladle/pour the mash in. Pull the bag and let it drip dry. Discard the bag and grain unless you like cleaning corn goo. Or save it for another batch using a sugar wash.
Beer makers cringe when they read this process. But it’s “beer”, not beer.
Great advice George!!! I really appreciate this. Definitely going to try all this for my next "beer":-)
Thanks for the post. I really appreciate the detail!
Great method, but one question: why add malted barley so early? Anything over 165-70 and it "kills" the alpha amylase. Seems like a waste of the malt.
@@americanhottopics7373 It’s sacrificial malt. Before it dies it will thin out the mash and make it a lot easier to handle. The barley malt for conversion is added the next day at the proper temperature. You could add a high temp enzyme but malted barley is cheap and you don’ need much.
That's a solid Whisk....um uh beer mash recipe you got there 😉
Thanks brother. 🍺😉
This blew my mind. How cool that you guys got together!!! Great video
Just recently got to hang out again. George from Barley and Hops Brewing has a couple of videos. I'll have a few to post as well:-)
Greetings from Poland! I am gobsmacked seeing both of you in one foul video :) Have a Good time Ladies and Gents!
Jak se máš! Thanks man.
Glad to see Jesse made it safe! Great video.
Thanks!
Jeez Jesse is getting about these days. Hope he’s got a pop up backdrop of his shed back in NZ so he can continue to do his channel while touring 😉
Excellent ! Here in Missouri I'm starting a "beer" mash today. Subbed a cpl of weeks ago, but forgot to ring the bell 😒 I won't miss any more and have a lot of catching up to do. Looks like a great grain bill. I'm still trying to decide how to go...all grain or less grain and more sugar 😁 Thanks from a noob.
1:45
that is the exact humour in my workplace and i love it because it scares away the hardasses
Love the rhetoric in this hobby great video guys
Thanks!
Loved your deadpan delivery of where/next to what the "beer" sample was going to going to be stored...
LoL, Thanks:-)
Before this video I was a Bearded and Bored and Still It follower. Now I am an official fanboy.
Haha, thanks brother:-)
I have the same beer recipe here in Canada to. Love it.
Great video Nice to see Jesse I love corn beer.
Thanks!
The last time I made 'Beer" it was very similar to what you did. The only place we differed was that I poured into a paint strainer bag and squeezed out all the liquid goodness so I could ferment off the grain. It tasted quite nice. Also, we differ that I can usually only manage about a 1.05 to 1.06 gravity, even using liquid enzymes.
Yeah, the gravity was CRAZY high. First time I've done this recipe, but my others have been around 1.055. Might have had something to do with the super long gelatinization, it was like 2 hours to cool down to mash temps. Then the hours long cool down overnight let it keep converting as long as possible. Also, my hydro reading may have been wonky if there was too much sediment in the wort. I got a fairly clean sample, but it's hard to say for sure. I'm going to try to replicate the exact schedule again once I have a refractometer just to see if I screwed up, or happened upon a workable process to get more sugar. It's likely that I screwed up;-)
Love ur videos. U seem like a pretty chill guy👍
Thanks!
Nice to be back on your porch chatting!
Sure was fun:-)
Mr. George sent me by... Glad to subscribe ... Keep up the great work..
Thanks so much!
You guys are awesome!
Hey, thanks man!
When you panned down, about half way through the video, to look at the mash the next morning I saw Jessie's feet and though "he for sure isn't a Hobbit". Made me laugh alot when u did the same thing at the end of the video.
They were hard to miss, LoL!
I love you......I love Jessie...... Holy crap I love you both!!!!!!
🎉love it!!!❤
Great video!
I got a tip for you two, if you mix the corn in the cold water you won't get any dough balls.
Thanks:-)
Dude all of your videos rock!
Thanks so much!
I bet ya all drink black coffee... due to the sketchy fridge contents. “Cream” might be “Heavy Cream”!
Tooo heavy!! 😂😂😂
Thanks guys!!
A 24" whisk makes mixing any sort of mash much more fun
Yep.
Great BEER Vid,,,,,,Hi Jesse,,,,Glad to Sea he made it there safe,,,,catch ya on the other side...!!
Making some beer myself using George Washingtons recipe I found watching our buddy George Duncans video.
Cool! Haven't tried that one. Let me know how it comes out.
indeed beeer good.
In the 70s my grandmother and I brewed very similar “beer” in the hollers of Appalachia. She would add quite a bit of grapes, around a 50-50 mix of sweet corn and grape. The “beer” was delicious.
That sounds fascinating! I might have to try that. Your grandma sounds awesome:-)
Bearded & Bored
She was awesome indeed. Her front was she sold bread, pie and fruit preserves from a roadside stand. County Sheriff took his cut in free pie. He was not a fit man.
Would that make this “beer” a whiskey or brandy?
Yes.
@@ja4120 [clears throat and speaks with a whisper] distillation
Aaah man, loved this..... needs a "likker fairy" remake though.......
COOL guys to hang out with ! Too bad you can't distill that wash ! LOL
Yes, too bad...😜
thank you
Omg too funny
The Red green of distilling
Wow, that's pretty good company. "If they don't find you handsome, at least they'll find you handy":-)
I'm watching this with my feet up on my desk - sipping some 'beer' that a friend made for me (hypothetically speaking). Life is f*(king grand boys! Carry on and as Roger used to say - shine on you crazy diamonds
I made this yesterday. 1085 og not a bad beer! I started with 6 gallons thou. Thanks for the info. I recommend you try a BIAB next time it's way easier to strain it out!
Nice dude! I will BIAB next time. I was a bit hung over that morning and forgot to put it in my bucket to strain out later. Glad I fermented on grain though. Ton of flavor.
Bearded & Bored next time I’ll leave the grain in the ferment and compare. I like the idea of the flavor!
@@lazyplumber1616 It's definitely funkier than off-grain, but I like it. Worth the experiment;-)
Best shirt ever lol classic
:-)
P.S. Thanks to you my first real attempt at brewing is under the desk yeasting away. I used cider instead of juice. But clarity isn't a thing in my world anyways.
Congrats on the desk brew! Clarity is overrated:-)
You can add pectinase if you ever do want some clarity but ain't nothin' wrong with cloudy booze
He doesn't distill like I dont smoke weed
Excuse me for being dumb but since its a 5 gallom batch how much water do you put in the pot on the begining to bring to a boil?
Awesome! I would just call it a big batch of grits.
I LIKE THAT!
@@BeardedBored Very cool collaboration too!
@@bourbonbrofessor9938 It was lots of fun:-)
Really nice beer video there mate. They barley seems to be ground really fine. No issues of tannins carrying over into your beer? Also is the rye malted or it doesn't matter? Cheers! 🍻
Tannins aren't too bad, but I think that's a matter of personal taste. Try a 1 quart mash of fine crushed to see if it's too much for your taste. The rye was unmalted, but I've used malted before as well. Unmalted seems to give a touch more peppery note. Thanks:-)
@@BeardedBored Thanks for the reply. Keep up the great vids! Cheers 🍻
Awesome girls! Hope it’s gonna be a lovely beer!
Are you gonna do a 100% peat beer? It’s high on my todolist
Not for me. I'm not a big fan of peat. Jesse knows why;-)
Awesome vid thank you both. Im making my own version very soon just waiting on my malted corn to dry for crushing. Is ph a concern before you add the yeast? If so what am I aiming for? Thanks again
Thanks! A pH of 5.4 is the goal for a healthier fermentation, but I usually forget. The closer you are to 5.2 to 5.6 the better your efficiency will be:-)
@@BeardedBored Thank you kindly, Ive never adjusted before(new to the addiction/hobby)Mainly just done sugar runs,but now its time to make some proper drops. I am looking forward to the out come.
@@rsa420 Good luck!
So now we are just waiting for our water to boil……and , so what do wanna do Make Out? Oh yea yay!!!!!😝………priceless
cool "beer" bro : )
Thanks;-)
Corn-based beers can actually be pretty good I don't like hops
One time I made a beer with rice and corn and oats and malted barley it was really smooth and really easy to drink almost tasted sweet
You should move to Missouri 100 gallons a year for person use.
Yeah, I'm jealous!
Ok. Questions. My first idea for cheap fermentable options was the couscous I have so much of. I haven't distilled it yet. What is the word of street about using couscous for a mash?
As long as you have a source for enzymes you should be fine. Coucous is basically tiny pasta made from wheat flour, so if you add malted barley or commercial amylase enzymes to convert the starch into sugar you'll end up with a wheat whiskey.
I have made almost exactly this mash recently. I did a couple of different steps and I'm wondering about the disadvantages of my process. I have a lot of experience brewing beer, but was concerned about incorrectly estimating the amount of water needed for my kettle because overflowing would have been a huge mess in my kitchen. I also used the BIAB vs. fermenting on the grain. Potentially I'm losing some flavor which I'm willing to sacrifice for the ease post fermentation which I've experimented with before and found to be a huge PITA. I heated the water in my kettle intentionally with less than I thought I would need. Then I added the corn and the barley at the same time. This eliminated the gelatinization of the corn. It behaved just like a beer wort from malted barley as the amalyaze enzymes went to work immediately. Then I topped of the necessary water needed and brought it up to mash in temperature which I held for 90 minutes. I'm wondering what the gelatinization does for your process. Can you explain it? I also added some sugar to kick my OG up a bit. "Not distilling" with a lower alcohol wash gives a comparatively low yield. It's just a lot of effort. Again, probably sacrificed some flavor. My thought is a lot of the flavor is picked up aging on oak chips. I also char a little of them to simulate a charred oak barrel. I'm curious about how my "not distilled" product will turn out. Cool video and looking forward to Jessie's.
The gelatinization is necessary to make the starch molecules accessible for conversion by the enzymes. If the corn isn't gelatinized you ultimately get much less sugar from that grain, which lowers the yield considerably. Barley gelatinizes at mash temps (between 135F and 145F), whereas corn doesn't start until 190F. So if you don't gelatinize the corn, you may get some good flavor, but you're missing out on all that valuable sugar. The UJSSM recipe is a non-gelatinized corn whiskey that relies on a lot of added table sugar sugar for the abv and the corn for flavor.
The yield issue is a tough one. Commercial distilleries usually don't add sugar because the higher the abv of the wash, the rougher the spirit can be. But hobbyists can make deeper cuts to try to counteract that somewhat. It's really about personal preference. Keep experimenting and have fun:-)
Bearded & Bored That's really helpful information. Thanks
@@DiegoRodriguez-pr1bf Happy to help:-)
The question of corn gelatinization temperature range is addressed by John Palmer in his great book “How to Brew” (p. 242 table 16.1 Forth Edition). John cites a professional article by Joseph D. Hertrich in which the temperature range for corn is 162-172 F.
The same table lists the gelatinization range for barley as 136-149 F. This suggests that it is preferred to gelatinize the corn separate from the barley, except for the handful of sacrificial barley to lessen the gooey thickness of the corn porridge per Bearded’s recipe.
I have seen 190 cited in many places but perhaps a lower temp and more time works just fine. Lower temp, longer time, less stirring, lazy way😉. Works well with grocery store corn meal.
Sorry to be geeking out here, Bored.
@@glleon80517 Geek out all you want! I haven't read all of How to Brew, but I obviously need to. I will definitely test this out to find the right amount of time to get a good gloopy mess:-) Thanks!!
In your video, you didnt add any enzymes (alpha or gluco amalayze) just the malt for natural enzyme. Is there a ratio or an ideal mix?
20% 2-row or 6-row barley malt in your grain bill will be enough to convert everything else:-)
Can mash be made using Canned Corn ? Seriously need to know
I've seen this Hobbit in the Backround b4! :D
He gets around;-)
every that loves these videos should talk the there representative about coming up with a reasonable law reform to start allowing home distilling.
Yep.
Where did you get your ingredients for the mash such as your corn, rye and malted barley
Home brew shop. If you don't have one locally, the Northern Brewer website has pretty good prices for grains.
Where is the other 2/3rds of Jessie's beard. I hope there was not a hypothetical still accident!
He had shaved it a few years ago when I made the video;-)
What kind of 2-row Barley did you use?
Can't remember. Pale malt I think.
Hey bud how much (beer) did you end up with after the final process I’m going to get my grains today and try this one out Thanks bud 🤙
4 gallons after I strained it and squeezed the mash in a grain bag. The resulting wash still had some fine sediment, so you can either use gelatin and cold crash it, or some other clarifying agent to get all the crap to drop out of suspension. Fermenting on grain is a big pain for that reason, but the results are pretty good;-)
Bearded & Bored I appreciate it hopefully one day we can distill legally it makes no damn since
@@flatbedtrucker Yep:-)
If you use steam rolled corn can you skip the gelatinization step? Have you ever worked with it?
Yes, that's why folks use it. Makes brew day much faster.
@@BeardedBored cool, maybe time for a steam rolled corn, Ummm beer video? 🤟🏻
Yes (D.A.D.Y)
Can you use canned sweet corn or canned cream corn?
Yes, but you have to get "no salt" canned corn. Also, the flavor will be different.
Question, If I would start distilling alcohol for personal use. And would like to upload it on RUclips. What are the legal restrictions? And would I get into trouble?
It is illegal to distill without a license in the U.S. even if it is only for personal consumption. So if you break federal law by distilling alcohol, especially on camera, you run the risk of prosecution.
Dr. Beard, Professor Jesse, Let's say someone wanted to create something very similar to what is being made but the only thing readily available was cracked corn, distillers yeast, and distillers amylase powder and plenty of sugar. Would the process be the same? How finicky is brewer's amylase powder to deal with?
Hypothetically speaking of course, you would be making a corn whiskey with a sugar addition to boost the abv of the wash. In that case, you're all set. The amylase powder will work best at 145F for 90 minutes of mash time. Just make sure you do a thorough gelatinization on the cracked corn first at 190F.
As for the sugar addition after your mash is ready, watch my latest video on Vodka to see how to make "invert sugar" from your table sugar. Really easy and it makes for a cleaner, less hot spirit. Aim for a starting gravity of 1.100 for your wash to also help with flavor. Corn whiskey is really good as a clear spirit, so keeping the gravity of the wash around 10% potential abv or lower is also better for a smoother product.
FYI, if you want the corn ground a little finer for easier gelatinization, food processors work great for that, small batches to get a coarse meal grind, but do it outside, because it's damn loud. No matter what grind you have for the corn, it needs to be steeped at 190F for at least an hour to get it to gelatinize.
Cracked corn is tougher and needs a lot longer for the water to penetrate the larger pieces, so simmer at 190F for an hour, then turn off the heat and let it cool naturally to 145F. Might take a few hours.
Then add your enzymes, and maintain that temp for 90 minutes for full conversion.
Then strain it, sparge it if you can, cool to 80F, add the invert sugar until you get the right gravity, and pitch the yeast. Should ferment fully in a week or less.
Hypothetically speaking:-)
The protagonist in my fictional autobiography was led to believe that it had to cool to 100° to add the amylase, then do a protein rest and then rise up to the saccharification rest. Dumbfounding how much starch it was still loaded with although was told it didn't need to gelatinize more than 20 minutes... I am unfortunately technologically disliterate, but I will do my best to find your other videos. And thanks again!
A protein rest is not necessary for whiskey mashes, only beer. Protein rest is about clarity. But it doesn't hurt anything to do it. But there are some other lower temp rests that help. That's why I let it cool naturally after maintaining 145F for an hour. You can get a little more conversion on the way down to room temp.
20 minutes at a boil might be long enough for ground corn meal, but cracked corn definitely needs more time. You can also use a mash tun/ice chest and let it sit hot for hours, then do your mash when it's all nice and gloopy. Good luck!
Here's the Vodka video - ruclips.net/video/T8dPz00g1WM/видео.html
@@BeardedBored do you know of an amylase extract or powder that has enough diastatic power to completely substitute a melted grain or cereal?
@@travisswiger1565 This one is pretty good amzn.to/3g400uM
U must grind your corn to a powder, i use Cracked Corn and mine doesnt gel up?
Im making my 1st batch with Cracked Corn and 2 Row Barley to see if it will convert to sugars without adding Sugar.
U got .070 on final reading without adding sugar ... WOW?
New meader
Was that corn meal you uses?
I used cracked corn from a home brewing shop, but you can use regular corn meal also:-)
Is that just cracked corn from feed store or did you need to mill the cracked corn more.
It's cracked corn that has been milled again. I got everything from my local home brew shop. The shop owner ran the cracked corn through his mill to help me get better gelatinization and conversion.
@@BeardedBored ok great I will look into mill for the tractor supply cracked corn.
@@NovaUnicorn22 A good quality hand crank mill will do just fine. Standard home brewing type grain mills are designed for barley and can get jammed with corn.
Give me all your "beer"!
LoL!
Sweet! How did I miss this video, awesome guys. BTW, I literally spat out my drink when you talked about freezing the sample next to your sperm sample. I bet that was one helluva drinking party boys!
I like to freeze mine in ice cube trays...
;-)
Regular rye or malted?
Unmalted rye:-)
lol hairy feet and there was six toes there lol bloody kiwi's lmao
LOL!
I'm building my first real traditional still this weekend. Any thoughts on what gauge copper is best
Like an old timey copper boiler and cap, or steel boiler and copper pipe column?
You two cant make out..... scinece is not ready for what happens when two great beards cross streams!!! See what i did there?
I did plan to try that here in my country but when i do canvassing for my whole budget. it kills me haha Rye and barely needs to be imported😁😂
You can use any grain you have in your country. If you can't buy malted grain, you can malt the grain yourself to have the enzymes to convert the starch into sugar. What country do you live in? I may have some advice based on your area.
Bearded & Bored
awesome man.. now I can used rice grain.
@@joeestrada739 You will still need a source of amylase enzymes to convert the starch in the rice to sugar. Rice doesn't malt the way other grains do. In Asian countries they use KOJI to produce the amylase enzymes so the rice starch will convert to sugar for fermentation. Koji is a specific type of mold that produces amylase. If you can't find koji, you'll need to malt some other grain like wheat to have a a source of amylase enzyme to break down the starch in the rice.
Bearded & Bored thanks a lot it's a big help.
@@joeestrada739 Good luck:-)
Why not use pre-gelatinized corn flakes? Thats what I use when I make a cream ale. 70% 2 row 20% corn flakes and 10% Rice flakes. about 18 to 20 ibu of hops Crystal or Hallertau and you have a pretty nice cream ale. That much corn would need a ton of rice hulls though!
Yep, it's a very corn heavy recipe. I've used flaked corn, but they were out at my local HBS. Won't need rice hulls since we didn't sparge. Just going to dump it through a brew bag since (for this application) oxidation isn't an issue.
@@BeardedBored Ohh not beer ;P BEEEEERRRRRR
@@itterman Exactly;-)
Bearded & Bored hey bearded, it’s called the beverage formally known as beer.
A beverage malfunction?
So i finally got me some of those swing top bottles and my hard apple sider from kroger apple juice and brown sugar is about to go in, I'm finding it hard to work out the priming calculators. Sense you've already primed in these how much table sugar per 16 oz bottle did you use? I want it to be good and fizzy like beer.
If you use apple juice concentrate at bottling time that will act as your priming sugar. I can of concentrate will sweeten and carbonate 1 gallon of cider. If you want to use sugar instead of the apple juice concentrate, try 1/2 teaspoon of sugar per bottle if you want it dry and sparkling, 3/4 to 1 teaspoon per bottle if you want it sweet and sparkling.
@@BeardedBored cool, i was afraid i might add too much and blow the bottles up
Move to Hawaii. There are no snakes in Hawaii
You tried playing with enzymes Bearded? (raw enzyme in dried or liquid form - not as a malted adjunct) ?
Makes all-grain so much less hassle.
A 4g satchet of alpha amalyse added at the right point will turn your bucket of corn concrete there into lovely sloppy, easy to stir goodness within seconds, that will stay liquid all the way up to the gel-temp.
You never get any burning on the bum again, ... well not unless it's consentual ...
Allows you to poke out some stupidly high gravity all-grain mashes.
I'm looking at getting some high temp enzymes:-)
@@BeardedBored
You'll friggin' love it.
Bollocks, ... he's a hobbit, ... or at very least a leprechaun, ... you shoulda shaken him down for his stolen dragon gold Bearded, ... missed opportunity.
He came back here and was telling everyone in New Zealand down the pub that the 'mericans made him sleep in the barn in the hay with the animals, jeezuz Jacinda is pissed at you Bearded. 🤣
I thought all Kiwis were potentially hobbits. If I'm ever down there to visit, I expect to be served second breakfast, my hairy toed friend, LoL:-)))
Who doesn't freeze their own sperm?
*Camera slowly spins to innocent cows grazing in the background*
Hahahaha!
If one was to distill this exact beer recipe how much could you probably produce?
Well the recipe ended up at about 9% alcohol by volume after it fermented fully. So 9% of 5 gallons is 57 ounces. But you never get 100% extraction, so if someone were to run this through a pot still they might get around 30-40oz at 75%ABV. Proofed down to 40% with distilled water might give you 5-6 pint jars of white unaged bourbon with a distinctive corn flavor and a hint of peppery rye. But that's just a guess;-)
Bearded & Bored Hi Bearded In my country,it's prohibited to distill but would you suggest to only do one spirit run ? Or combine couple of stripping run ?
@@jfbri9665 Since I don't recommend breaking the law, I'll simply tell you what is traditionally done. Usually folks will do one stripping run and then a spirit run. It helps to refine the flavor and increase the alcohol concentration. Be safe:-)
Bearded & Bored thanks ! But if I have a 15g still, is it possible to make a spirit run with only 2g of low wine 40% ?
@@jfbri9665 Better to add some water first. I wouldn't recommend running a still that big with only two gallons. You may scorch the electric element if you have one, or have trouble controlling the heat if you're using a gas burner. Go ahead and add enough water to get 5 gallons to be safe. Your normal whiskey wash only has around 8-9%ABV, so watering down the low wines is perfectly fine.
If someone were to do this what sized barrel for aging would they use when finished?
Depends on the yields, but my guess would be a 2 liters barrel.
Did you mention a target gravity for this batch? Been awhile since i watched this and i printed info out awhile back....after i watched and wrote down everything slowly and then found it in the description...lol
@@LongLiveSylar Lol:-) 1.070 mentioned at 11:47.
Thankee Sai
Sorry...got one more ( and you respond so timely I couldn't resist ) .Headspace ( i guess is the term ) . Can you ferment a 5 gallon batch in a 30 gallon fermenter? I have noticed everyone keeps it close on air to volume ratio , but do you have to? Would not the extra oxygen be useful?
Distillation of alcohol is not a legal in the United States if you have the proper permit or license
. . And If You Had a Refractometer . . What Reading Would You Want To See ? ? ? @ 10:10
he so is a hobbit - chasing flavour and kind of short!
How the hell did your gravity get that high. Damn I can’t get over 1.048.
I know, it blew my mind too! The best I usually get is around 1.055. I think it was several factors. A really dense mash, also during gelatinization we let it cool down from 190-200F over the course of a few hours(really good for maximum starch release), then added water to get it to mash temp, mashed at 145F instead of 155F to maximized fermentable sugar conversion, and I think the overnight cooling helped it to extract every last drop of sugar. The whole time it was cooling, it was still mashing since those malt enzyme stay active through a wide temp range. There was a lot of talking and drinking that day which really stretched out the mash;-)
I’m gonna try that
@@the_whiskeyshaman Let me know what results you get. I haven't had a chance to repeat the experiment to see if it was just a weird fluke.
I just did one yesterday. 15 lbs flaked corn. 5 lbs marris otter and 3 lbs malt rye. Got the corn to 180-190 for a bit. Cooled it down to 160 and put the rye and otter. But the corn soaked up almost all my water I had like 7.5 gallons. So I had to add more water and then it over flowed. 🤦🏻♂️so total after mash for 1.5 hrs. 1.048. 6.5 gallons.
@@the_whiskeyshaman I hate it when that happens. I've got to get some bigger pots, or just split my batches, because I usually have to add water for that thirsty corn.
//My Mom watches my channel//
loud spontaneous laugh ..
Still haven't found out if she watched this one yet;-)
the snow on a banana tree is still my fave .. I live in tropical Australia, snow on bananas is seriously weird.
@@johnrasmussen3752 Right?!?! It still trips me out, haha😀
looked like cream corn
Tasted a bit like it, too:-)
Did you put the test sample next to the sperm? Make sure its labeled just in case you ever need the invetro fertilization(joking no harm meant) want to make sure its baby gravy in the turkey baster not corn beerskey
HAHAHA! I should have thought of labels;-)
Just had to fool with ya! Keep the vids coming between you Jesse George and hd.org I'm having a grand ole time in the great state of Missouri
@@willowdog72 Thanks so much Willow Dog:-)
It's all hypothetical, total thought experiment.
Exactly!
Ain't science fun
Beared & bored have you ever malted corn and it smelled nasty to the point it made you want to throw up??? What did i do wrong???
Sorry to hear that. You got a bacterial infection in the grain bed. Might have been too wet and warm. Dump it in the trash and start again. I've had to do that too. That's why I ended up making my malt tumbler to keep the grain from sitting too long and getting infected.
Only illegal without a fuel license... After that it is just bottled fuel LOL!
55-gallon drums......
wanna make out?? lmfao....
I hope your using a blow off tube because an airlock is going to be puking everywhere and making a sticky mess.
No, I just used an airlock. No puking though;-)
Arrrrghghggg why didn't you use a bag with your grain? I spose if you are distilling the "beer" you would filter it to not get the sediment to scorch on the bottom of the still, and the still would get rid of the lumps, but if you were just gonna drink the "beer" it would be horrible.
I brew all kinds of things that interest me, beer mostly, all grain, part grain or mini mash/ steep and even just plain lme and dme also things like cider, mead, wine, seltzer, ginger beer, root beer, kombucha etc but dont have a still... yet... maybe down the road, but my dad has a still and I help him with it. Its fun and I do like scotch whisky especially but i like bourbon/Tennessee whiskey on the rocks, very occasionally but the older the better, the better oak, etc etc, you would never catch me drinking johnny walker red label and coke, rather just drink beer. Anyways, cheers!!!
I fermented on-grain for more flavor, then strained it thru a bag;-)