I took 40 lbs of sweet corn from a can and made some and then started a sour mash.. I got to the 6th gen and it got to cold to ferment to do another.. sweet can corn makes a GREAT corn likker!!!!!! Can corn was on sale for .33 cent a can 😂 so it was cheap also
I was just looking into a mash for frozen sweet corn. I was thinking about doing a 3:1 as to get a higher SG and not having to add additional sugar. Also, did you use the high temp enzyme.....I must have missed that if you did.
Even though I’ve yet to make anything like this, I’m sure you just cannot beat the more traditional way like this to make your Shine! I’m still stuck on making plain sugar washes because I’m super lazy. But looking forward to the next instalment of this Randy.
New to the channel. Great video. If possible could you post the ingredient list and quantifies in the comments please. As well as your pot size. Thanks
Love your videos! I would suggest you get an electric immersion heater so you can boost your temps without watering down the grains...It takes a little time to get the temp to come up but if you loosely fit the lid on your mash tun there you can do it my man! Also, can you please put the weight of your grains in the description...incase we want to try this at home.
that is a great question it is personal preference I feel if i have done the conversion correctly then sparge the grain to wash the sugars into the fermenter i don't need the grain anymore and i have a nice clean wash and and after fermentation i can syphon off and leave junk behind but is your preference cheers
Frozen works great, I’ve just done one here in nz, tip frozen into pot and lightly boil for an hour…let cool then mash it in a sausage mincer then into fermenter add yeasts and a little sugar..takes a week ,..distill and put in oak…comes out as mighty fine liker ..from corn shine farm ..whiskee! Enjoy
I thought the idea of using sweet corn is the sugars didn't convert to starches yet. I suppose adding enzymes and a malted grain wouldn't hurt, but is it necessary for "sweet"corn?
@@Mr.Brewer83 That's exactly right. When the corn is allowed to mature and dry out in the field, the sugars turn into starch, and that's when you need the diastatic power of a malted grain or you can add alpha amylase to convert those starches to sugars. Basically he didn't need to do a conversion, the corn was already sweet and full of sugars. What he needed was about 50 lbs of corn, to have enough corn sugar so he wouldn't need table sugar, which imparts a harshness to the final product. Sugar shine is cheap and it sucks.
so it seems like you used about 30% malted barley to your grain bill, idk i heard anywhere from 10-20% sometimes even 5% but not sure if those were used for full conversion or juts for flavor mostly? ,i done the same thing one time with the frozen corn but i used sugar as i did not have enzymes and i think i tossed in some bananas too , dont recall if it came out great or not to my expectations but use corn sugar instead if you have to add it , i def want to try to convert grains next time i do a run even if i need to add sugar the flavor should be improved because of the conversion ,wish i could do all grain only but then you need so much more grains and volume and im only working with a small 1 gal cap still i made for fun but it suits my needs
@@stillworksandbrewing ok but do you know if there is a written minimum percentage of malted barely to be used? as i said i heard of all grain recipes using anywhere from 5 to 20% of the grain bill weight for conversion
When we do it we husk and cook the corn on the cob. Then we grind it up including the cob. We save the water the corn was boiled in and use it to mash in. I like a really good sweet corn. Candy corn is awesome. The corn taste is awesome.
@@stillworksandbrewing I appreciate to come back and tell me what it was I like your videos I tried to really watch close to learn a little bit more keep your videos up very good
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Damn , you are good at making a mess , nice video 👍
I am!!
I took 40 lbs of sweet corn from a can and made some and then started a sour mash.. I got to the 6th gen and it got to cold to ferment to do another.. sweet can corn makes a GREAT corn likker!!!!!! Can corn was on sale for .33 cent a can 😂 so it was cheap also
I was wondering if the salt would bother fermenting I guess not thanks for info
Any preservative in some can, will stop fermentation. You will get a mash that should go into the trash.
Earned a Sub, how many gallons of water?
welcome i go with sparging till i collect 6 gallons
I would have thought the starting gravity would have been higher. Just goes to show you can learn something everyday. Thanks for the video.
Very welcome
How many gallons of water did you use in that sweet corn? Randy
Thanks for all the info! Getting ready to make a batch of tour Carmel apple pie shine.
Sounds great!
It’s great !!
I was just looking into a mash for frozen sweet corn. I was thinking about doing a 3:1 as to get a higher SG and not having to add additional sugar. Also, did you use the high temp enzyme.....I must have missed that if you did.
I did I missed putting in video sorry about that
Even though I’ve yet to make anything like this, I’m sure you just cannot beat the more traditional way like this to make your Shine! I’m still stuck on making plain sugar washes because I’m super lazy. But looking forward to the next instalment of this Randy.
so glad to hear from you cheers my Friend
Just curious Randy, why do you have to hydrolyze sweet corn? Isn't it already full of sugar
Not hydo need to cook to get all the goodness out
Where do you get your strain bags...or what are the specifications😀
my last ones got off amazon fine mesh brew in bag bags dont have specs.
New to the channel. Great video. If possible could you post the ingredient list and quantifies in the comments please. As well as your pot size. Thanks
noted
Looking forward to the "Thumpin' Jars". Long time coming. Want to see what you pick for your flavorings.
i know sorry for the wait cheers my Friend
Love your videos! I would suggest you get an electric immersion heater so you can boost your temps without watering down the grains...It takes a little time to get the temp to come up but if you loosely fit the lid on your mash tun there you can do it my man! Also, can you please put the weight of your grains in the description...incase we want to try this at home.
noted
I’ve seen others leave the grain in the mash while fermenting until they go to distill. Is that a personal preference that you strained it out?
that is a great question it is personal preference I feel if i have done the conversion correctly then sparge the grain to wash the sugars into the fermenter i don't need the grain anymore and i have a nice clean wash and and after fermentation i can syphon off and leave junk behind but is your preference cheers
@@stillworksandbrewing makes sense now that I hear it that way
What is that iodine u use to test and where can i get it?
I’ve been wanting to try fresh sweet corn mash but miss out on it this season. I was wondering about frozen corn. Thanks for sharing.
The only thing I would do different is let the corn thawed out
Frozen works great, I’ve just done one here in nz, tip frozen into pot and lightly boil for an hour…let cool then mash it in a sausage mincer then into fermenter add yeasts and a little sugar..takes a week ,..distill and put in oak…comes out as mighty fine liker ..from corn shine farm ..whiskee! Enjoy
@@davidhowick3665 thanks David I’m going to give it a shot
I am looking forward will let you know how it turns out
I thought the idea of using sweet corn is the sugars didn't convert to starches yet. I suppose adding enzymes and a malted grain wouldn't hurt, but is it necessary for "sweet"corn?
When freshly picked, sweet corn is high in sugar and low in starch. As sweet corn sits after picking the sugars turn to starch.
@@Mr.Brewer83 That's exactly right. When the corn is allowed to mature and dry out in the field, the sugars turn into starch, and that's when you need the diastatic power of a malted grain or you can add alpha amylase to convert those starches to sugars. Basically he didn't need to do a conversion, the corn was already sweet and full of sugars. What he needed was about 50 lbs of corn, to have enough corn sugar so he wouldn't need table sugar, which imparts a harshness to the final product. Sugar shine is cheap and it sucks.
I did do a starch test and found to be present will let you know how it turns out cheers my friends
Forgive me for being such a pain but I keep missing How much water to 13 pounds of corn?
Not a pain about 6 gallons then when sparge I used enough too collect up 6 gallon in my fermenter
@@stillworksandbrewing Thank you I appreciate that you got back with me
so it seems like you used about 30% malted barley to your grain bill, idk i heard anywhere from 10-20% sometimes even 5% but not sure if those were used for full conversion or juts for flavor mostly? ,i done the same thing one time with the frozen corn but i used sugar as i did not have enzymes and i think i tossed in some bananas too , dont recall if it came out great or not to my expectations but use corn sugar instead if you have to add it , i def want to try to convert grains next time i do a run even if i need to add sugar the flavor should be improved because of the conversion ,wish i could do all grain only but then you need so much more grains and volume and im only working with a small 1 gal cap still i made for fun but it suits my needs
a little of both
@@stillworksandbrewing do you know if there is a precise amount of mb to be used or do you juts add enough till you see it starting working?
i have my base recipes and i feel a little extra wont hurt
@@stillworksandbrewing ok but do you know if there is a written minimum percentage of malted barely to be used? as i said i heard of all grain recipes using anywhere from 5 to 20% of the grain bill weight for conversion
When we do it we husk and cook the corn on the cob. Then we grind it up including the cob. We save the water the corn was boiled in and use it to mash in. I like a really good sweet corn. Candy corn is awesome. The corn taste is awesome.
how much yeast
I use about 3-4 tablespoon of DADY yeast
Sweet corn is sweet because the sugars have not converted to starch so there should be no need to try and convert starches to sugar.
sweet corn liquor is the name because we used sweet corn to make the mash
You're funny 😅
thank you I think
I think something went wrong,Randy,that mash should have had 85 gravity points with no sugar added. Unless my math is wrong.
what happened when the ancients didn't have bags of sugar to add?
i guess more corn
HELLO,,RANDY
hello
I didn't catch what you're starting gravity ended up to being after you put the six row in
1.025. I thought it was a little bit low
@@stillworksandbrewing I appreciate to come back and tell me what it was I like your videos I tried to really watch close to learn a little bit more keep your videos up very good
Want to see that thumper thump!!! Cleanup is the worst part of the whole process!!!
me too
Dont use water to grind the corn.. man.
using fresh corn it's full of water lol
Needs to plan things out more. Could not watch whole thing.
got it thanks
You should quit blocking the view with everything around you lmao