I malted 50 kg of wheat in the home bath until it sprouts but i left it a bit to long and the sprout had green shoots just on the tips so I dried it and smoked the wheat.made a mash distilled it and the flavor was very different it tasted green like chloroform in sprouting i aged it in chips for 3 to 4 months ,I tried to make again but couldnt get it right.
Mr. Randy, I have a question about your water you are adding when you run the corn through the blender, and when adding to the mash pot to cook the corn. Are using store bought distilled or spring water, spring water collected from a local spring, a personal water well on your property, or hydrant water from a local water department???
Great question I have great tasting well water you seen me pouring out of jugs that was my well water I filled the jugs to make it easier sorry about the confusion cheers
It will be great liquor I ground cob too but it will be a while before I can do anything someone broke in to my place where I had my stuff stored and stole all my stuff so I have to replace everything that leftover mash put back in the corn will make awesome sour mash
Does the conversion really need to be done for fresh corn? I was under the impression that was for dried corn because the drying process converts it to starch?
Some recipes (UJSSM) don't bother converting, just use the corn as a flavoring and rely on the addition of sugar. Otherwise any corn does need to be converted.
I have read that as soon as corn is picked it starts to turning to starch plus it has a small amount of starch in it so I figured I needed all the sugar I can get
Just a quick note of Thanks again for the fresh content.. We can a lot of corn for winter and spring use.. We put the cob into the hole of a bunt pan, Then cut the kernals off ... Try this time saver.... Cheers
You can also increase yield with spring water taking 160 proof down to 100 proof. Or further reduce it to 80 proof like the crap you buy in the store. But you really don't know what you are getting in those whiskeys. At least here you know what ingredients you used and can flavor it to your liking. Great job, Happy Distillen'
So you used 16 pounds of corn to make 6 gallons of 1.040 mash? And added 8 pounds of sugar to boost it to 1.085? (The biggest drawback to the video format is not having easily skimable text to find particular info). The relevant info I was looking for is that your fresh corn was 15 points per pound per gallon, or a little less than half that of dried corn. Good to know, thanks.
Fresh corn has 33 points per pound. Most hobby brewers get roughly 70% conversion with grains. So 12 lb x 33 ppg = 396 points, at 70% conversion you get 46 points. He got 40 points, so his mash efficiently was 60% if the SG was 40 after mashing just corn with 6 gallons of water.
@@williammeinz8152 Do you have a source for the fresh corn ppg? Seems to me if fresh corn really was 33 ppg then dried sweet corn would be the world standard for food, whiskey, animal feed etc since fresh corn is 75% water so drying it would roughly triple the PPG. Did you maybe not notice we are talking about fresh corn and not dried corn?
why did you bother with the 6 row malt if you already using industrial enzyme specially if you want a pure corn liquor? also you should be using both alpha and beta enzyme to get the most sugar yield
if you gonna add water to top it off you should at least use hot water and sparge the remaining grains with it to extract any left over sugar or flavor as much as possible, i would put the corn and water in a bucket and use a potato masher to squeeze the corn in there and then run it all through a sieve bag and twist to squeeze all you can out or better yet leave all the corn in the mash during fermentation and then separate with the bag before distilling, i don't even bother with most of my mashes because i run them slow and i never scorch nothing
@@stillworksandbrewing use a copper coil and hoses to chill your mash im sure you must have such parts you can easily put one together but using a bit of boiled water to sparge your remaining rains and top off should not raise your your mash tempo that much but hey i get sometimes we are impatient and cut corners but it may cost us
Im not sure what the difference between 6 row, 2 row and just barley is. 6 row is pretty expensive and my local feed mill does not sell it. and ordering it online is way to much for a few lbs,. I just buy 50 lbs barley and mill it
1.040 lol exactly what i was guessing but instead of sugar you should use corn sugar (ie dextrose) so at least you are kinda keeping closer to that corn taste purity
16lbs corn to 6 gal water comes to 2.67lb/gal maybe you should be doing at least 4lbs/gal or maybe even 5.3lbs of corn to a gal it might give you 1.080 on the reading
Im new and learing i appreciate the info you provide
HELL YAH,,THAT GONNA TASTE GOOD!!
I think so will let you all know
Awesome experiment, brother!
Hey is is great to hear from you and thanks this has been a fun project
Thanks for sharing this one.
You are so welcome
Great video Randy!
Thanks!
Awesome project! My brother Bill Hockett at Dayton Barrel Works makes some great sweet corn liqor.
thinking its going to turn out thanks my friend
Like to see a 60 gallon mash build 😁
Did the same thing a year or so ago and it turned out great. Also had to add sugar to mine as well. My notes reminded me to use more corn too.
I think its going to be good my plan is to age half and keep half white
I made some this year it was delicious
sounds good
Randy if you ever get to northern Arkansas let me know. Me and you could be big time friends.
sounds good my friend
I malted 50 kg of wheat in the home bath until it sprouts but i left it a bit to long and the sprout had green shoots just on the tips so I dried it and smoked the wheat.made a mash distilled it and the flavor was very different it tasted green like chloroform in sprouting i aged it in chips for 3 to 4 months ,I tried to make again but couldnt get it right.
we all mess up i know i do cheers
I've seen when shucking corn, cut stalk end and peel from that end. You'll end up with a nice clean ear.
thanks my friend
What the brand of refracto you were using when you were cutting your proof down
i got on amazon dont remember brand
Do you think fresh corn makes better flavor liquor than dried corn. I've never tried fresh corn?
I would not say better or worse just little different
Mr. Randy, I have a question about your water you are adding when you run the corn through the blender, and when adding to the mash pot to cook the corn. Are using store bought distilled or spring water, spring water collected from a local spring, a personal water well on your property, or hydrant water from a local water department???
Great question I have great tasting well water you seen me pouring out of jugs that was my well water I filled the jugs to make it easier sorry about the confusion cheers
Is your water at the sink basin on the back wall of the shop plumbed into you water well and supplied from it??
@nortonshop1742 yes it is and also I added a carbon filter for any water that goes into mash
Thanks for answering those questions Mr. Randy. Your information was helpful!
Could you use frozen or canned corn?
It will be great liquor I ground cob too but it will be a while before I can do anything someone broke in to my place where I had my stuff stored and stole all my stuff so I have to replace everything that leftover mash put back in the corn will make awesome sour mash
So sorry to hear that good luck
Does the conversion really need to be done for fresh corn? I was under the impression that was for dried corn because the drying process converts it to starch?
Some recipes (UJSSM) don't bother converting, just use the corn as a flavoring and rely on the addition of sugar. Otherwise any corn does need to be converted.
You dont have to convert the strach to sugar even with dry corn. You can just add sugar.
I have read that as soon as corn is picked it starts to turning to starch plus it has a small amount of starch in it so I figured I needed all the sugar I can get
Thank you everyone for the great replies! I appreciate it!
What were you using when you measured 1.65 and what did that mean?
Just a quick note of Thanks again for the fresh content.. We can a lot of corn for winter and spring use.. We put the cob into the hole of a bunt pan, Then cut the kernals off ... Try this time saver.... Cheers
.....WOW!.....So is it gonna work out to about (Labor & materials) $40.00 dollars a pint for bad whiskey?
I figured cost a little over $3.00 per quart my labor is cheap when working for myself and will taste great
You can also increase yield with spring water taking 160 proof down to 100 proof. Or further reduce it to 80 proof like the crap you buy in the store. But you really don't know what you are getting in those whiskeys. At least here you know what ingredients you used and can flavor it to your liking. Great job, Happy Distillen'
Hi randy, love your videos and have watched and liked them all. Please. It's eNzymes not eMzymes. Pet peev sorry. Love you!!
sorry about that I will try to correct cheers lol
So you used 16 pounds of corn to make 6 gallons of 1.040 mash? And added 8 pounds of sugar to boost it to 1.085? (The biggest drawback to the video format is not having easily skimable text to find particular info). The relevant info I was looking for is that your fresh corn was 15 points per pound per gallon, or a little less than half that of dried corn. Good to know, thanks.
Fresh corn has 33 points per pound. Most hobby brewers get roughly 70% conversion with grains. So 12 lb x 33 ppg = 396 points, at 70% conversion you get 46 points. He got 40 points, so his mash efficiently was 60% if the SG was 40 after mashing just corn with 6 gallons of water.
@@williammeinz8152 Do you have a source for the fresh corn ppg? Seems to me if fresh corn really was 33 ppg then dried sweet corn would be the world standard for food, whiskey, animal feed etc since fresh corn is 75% water so drying it would roughly triple the PPG.
Did you maybe not notice we are talking about fresh corn and not dried corn?
i think this summer ill have to do some of my own test
why did you bother with the 6 row malt if you already using industrial enzyme specially if you want a pure corn liquor? also you should be using both alpha and beta enzyme to get the most sugar yield
i add beta just before the yeast
@@stillworksandbrewing ok but i don't think you showed that in the vid, still wondering why you bothered with the 6 row though?
if you gonna add water to top it off you should at least use hot water and sparge the remaining grains with it to extract any left over sugar or flavor as much as possible, i would put the corn and water in a bucket and use a potato masher to squeeze the corn in there and then run it all through a sieve bag and twist to squeeze all you can out or better yet leave all the corn in the mash during fermentation and then separate with the bag before distilling, i don't even bother with most of my mashes because i run them slow and i never scorch nothing
sometimes i like cool water to help cool the mash
@@stillworksandbrewing use a copper coil and hoses to chill your mash im sure you must have such parts you can easily put one together but using a bit of boiled water to sparge your remaining rains and top off should not raise your your mash tempo that much but hey i get sometimes we are impatient and cut corners but it may cost us
buy a cheap chipper and shuck the corn and run it through chipper shredder. the hulls make a great nutrient...and I have a chipper strictly for this
cool idea thanks
Gravity probably ended up low because of the water water in the corn. 1 pound of fresh corn will have less starch than 1 pound of dry corn.
you are correct
Im not sure what the difference between 6 row, 2 row and just barley is. 6 row is pretty expensive and my local feed mill does not sell it. and ordering it online is way to much for a few lbs,. I just buy 50 lbs barley and mill it
HEY RANDY IF YOU EVER COME TO A-VILLE. GEORGIA YOU WOULD SAY HELL YAH..
I have friends moving to ga and fl line
I'm in mobile, Alabama
1.040 lol exactly what i was guessing but instead of sugar you should use corn sugar (ie dextrose) so at least you are kinda keeping closer to that corn taste purity
cheers
There is no starch in fresh sweetcorn
I have read it has small amount
16lbs corn to 6 gal water comes to 2.67lb/gal maybe you should be doing at least 4lbs/gal or maybe even 5.3lbs of corn to a gal it might give you 1.080 on the reading
have to say that fresh corn made very good liquor