I Distilled A Corn & Molasses LOVE CHILD
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- Опубликовано: 25 ноя 2021
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Corn for bourbon and molasses for rum. What happens if they have an illegitimate love child though? I decided to find out by distilling a corn and molasses wash and putting it into a french oak barrel.
Long time viewers will know that this barrel has been sitting around since the channel hit 100L. im FINALLY filling it! Thanks to the patrons for helping with the ideation and decision making of what should go into this barrel!
Here's the recipe:
40kg - 88lb of kibbled maize
9kg - 19.8lb Molasses
HTA enzyme - as directed by your specific product
Glucoamylase - as directed by your specific product
100 g - 3.5 oz M-1 Yeast
Time Stamps:
0:0 The What & Why
1:18 Ingredients
3:21 Dealing To The Corn
5:50 Tasty Cocktails
7:15 Enzymes Are AWESOME
8:55 Molasses Madness
9:15 Make It Fermentable
10:46 Yeast go BRRRRRRRR
11:15 Get The Still!
13:48 What Made The Cut?
14:57 Successful mission?
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This will not change the price for you at all, But the seller will buy me a cup of coffee if you purchase from one of the links. Choice eh? 
Хобби
Because the barrel is new, the distillate will take on strong flavors and aromas quickly. If you age it too long you may over-oak your product, but the barrel can be refilled at least a couple of more times to age more before the barrel has given up most of its "goodness". Each barrel will have its own unique flavor profile and you may blend those to match your taste. Then, after that is done you can store your perfect creation in that barrel for years, topping the barrel off from time to time just to keep it filled. My five-gallon barrel has been aging like that now for more than two years and it seems to get more mellow as it ages. It is my rare treasure; the only barrel like it in the world. I am sure you will feel the same about yours!
That's pretty much a solera method, correct?
Also this is why I went with a 15 gallon and 30 gallon once used bourbon barrels.
I'll pick up a new 30 gallon for my bourbon
Pal, this is how I do it EASY: take 1 to 1 ratio of grains to hot bubbling boiling water - mix them together in your fermenter, cover and let it sit until you'll get a thick porridge. That's right. Now, take a real cool-ass water (preferably from fridge or let it sit outside in the winter) and dump it in your fermenter until you reach your 1:4 ratio and you'll be right exactly around 30-35 Celsius which is a perfect point to add your Chinese yellow label Angel Yeast. At this point "hot start" will bring up grain flavors and partly gelatinize your stuff for easier and faster fermentation, also will kill all unwanted microorganisms and Angel will do the miracle of starch-sugar conversion. Bam! You got your EASY mash. Of course, top it with sugar, molasses or whatever the heck you want, bud!
I'm picking up 300 lbs of a corn, molasses, oat mix from the feed mill this weekend. Looking forward to starting it
Seeing this over a year later...this makes sense, at least to me. When I was a young boy, I helped my grandmother on her hobby farm raising goats (among other things), and she got this feed for them that had corn, oats, some other grain(s), and molasses. Every time I was there to help feed the animals I always thought that the goat feed smelled so good between the grain smells and the molasses - never occurred to me to try tasting it myself, 'tho. Some of the best days of my life there...
Try subtitling rye for 2/3s of the corn with 10 lbs of malted barley. Use flaked corn an use malted barleyfor 10lbs of corn. Use 5 more kilos of molasses. Do every thing the same. Cooking anyplace etc. Let everyone watch you at every step. Age it with American oak med carded spires with toast for 2 weeks in 3 gallon fermenters.
Hey y'all if y'all ain't made this year I tried it this stuff is awesome Jesse you did a great job on love child is great people you need to try
Never heard of this collaboration before today. Sounds very intriguing and need to try this myself. Make the mash, put it under my pillow and wait for the Liquor Fairy to visit.
Would absolutely like updates on the love child 😂 keep up the good work bud 👌
Sweet feed comes from exactly what it is made from Molasses sweetened animal feed corn sold as the same name. Here in Canada it is a deer feed for about $20 for a 50Lbs bag.
"if you want to scale it up (from 200L), please, be my guest"
My guess with how popular your getting a few Aus/NZ micro distilleries might take you up on it. Thanks for finally bringing us the love child!
There's actually a spirit made in southern Mexico called "Pox" which is basically exactly this, except instead of molasses they use raw sugar cane or "piloncillo" which is basically solidified molasses. Great stuff, there's more to Mexico than mezcal
Do you have personal experience with this? I thought Pox was more like UJSSM, where the grain isn't mashed. Do you know Pox distillers that are mashing their corn (and/or wheat)? Cheers
Oh, "Love Child" sounds like a great recipe. Can't wait to get the liquor fairies to bring me some.😉 Excellent video. Cheers!
Here in north Texas to keep it cheap as possible I’m using deer/feed corn and a jar full of “mothers black strap molasses”
straining off the corn was always my problem as well, really messy no matter what you did till I remembered my cider press, bingo relatively mess free and good extraction
I’ve been thinking about getting some sort of press… I was thinking grape/wine press…
Didn’t even think of cider.
Is it something you bought recently?
Or is it an old piece of equipment?
Any suggestions?😊👍🥃
@@BillMcGirr 5 gallon paint strainer mesh bags and a mop bucket, like jessie mentioned, its be working for me like a charm for me.
One thing I have learned through brewing beer is to substitute sorghum syrup in place of molasses. It works miracles when you have trouble finding unsulphered molasses.
I built a huge Buchner funnel with a series of descending micron size filtration (Quantifying) papers and a 1.5" BV above the collection vessel.
I pull a full vacuum with a (2 stage bvv vacuum ) on the collection vessel . Up top , after filling with the wet draft (BSG) I fasten a lid with HP rated clamp and apply Nitrogen pressure to achieve a push / pull through the filtration resulting in a pretty damm clear beer / wine/cider.
1st time I used it for peach goop
left from a peach WINE😉 project. I recovered the amount needed to fill 5 whole bottles of wine . This was tossed prior to my build . I WAS THROWING OUT 5 BOTTLES OF PEACH WINE AWAY!!! The worst part is that I had everything I needed to build the Buchner funnel sitting around, just hadn't considered it 😅.
Yesterday I used your quote on subsidized corn falling from the sky in my econ lecture on US agriculture policy. Thanks for that.
I just picked up some cracked corn which comes covered in molasses from my local fodder, can’t wait to try it!
One of my favorites is sweet feed shine. I use a product called 4way which is corn,barley rolled oats and molasses. Affectionately called Rumski
I literally found you and subscribed because I was trying to find someone else who had done this
Haha nice. Sounds like you got to a very similar thing in a totaly different way. Yeah as far as I can tell there is not a real name for it. Or I guess I mean it's not a official category.
@@StillIt so an update on my 2nd half... it turned out to be foggy and way underproof im not sure what went wrong with it but I will get to the bottom of it
Call is RISKEY!
Finally a video on this! I’ve been wanting to try this for a long time. This gives me hope! Jesse you are amazing man!
I want try this more that the banana recipe you shared. Molasses turns things into absolute gold.
I made the banana recipe with molasses instead of sugar and it came out amazing
I’ve got a bucket of molasses and I’ve wanted to make an all corn mash then bump up the gravity with some molasses. Great video
Looks and sounds delicious and please give us some regular updates.
Thanks Jesse!
Thumbs up on this one Jess. Really loved it and plan on giving it a shot.
Goes both ways brother, thank you too, you have given us a great year with your inspirational material and I dont just mean the distilling stuff but the way you communicate you're love for what you do has given me the drive to pursue something that has kept my mind in a state of wellness, (not so much my liver!) It's been a tough year for all of us so from the other end of the camera.....thank you jesse! Merry Xmas mate love to you're family.
Thats great you chose the bourbon and molasses combo... I have been thinking of that for some time..
My man finally. Love it.
Awesome video!
It makes mud in your barrel, but try sweet feed if you liked that.
done this with corn and rice (pre cooked) both are excellent! cheers! great vid's ...light and love to all!
Dude. I just made the same thing. It is awesome. Keep the good work up.
@StillIt Just thought of an idea to try instead of just pouring the wash into a bag and squeezing, try a cider press. You could fit more of the corn in it, you also won't need to touch the stuff as much and it can squeeze more liquid out than your hands can. Give it a try!
My sweet strait out of the bag for me is corn oats barley and molasses, They don't give you a ratio but if you try a premix make sure it doesn't have any pellets in it because you never know what's in it "floor sweeping, hay" and they dissolve into a mush that horrible to get out.
They stuff I get is called COB WET which is the molasses and what surprised me the most out it is how good it is as an unaged spirit, I like it at 110proof or 95proof.
I've tried boiling the premix stuff to gelatinizes the corn in the mix VS adding boiling water to it to gelatinize the barley & oats and hopefully some corn 160-155deg F letting it sit with enzymes for a few hours to over night and only got about S.G. increase of 0.010 for the boiled stuff vs not, boiling with molasses already in it is more work. If you do want a higher S.G. I suggest adding more corn ground and gelatinized separately if your using a premix.
It ages good too, can't wait to see how the barrel works out for you jessie.
I truly hope to hear back from you this is been a very fun experiment and you are the only other one that I know of that has done anything like it
You've made a corn whiskey rum hybrid, and you are teaching us how to do it. Ty very much !
This one is interesting, I think I'll give it a try in the spring.
Love your work Jesse, love the idea and where can we find M1 yeast
Blessings to all.. as always love the content..
Wow with the quality of your videos I expected you to have alot more subs, but with that quality will come the subs with time. Keep up the great work buddy I love your videos always keep me interested till the end which is rare as I have ADHD and attention span is not my strong point 🤣🤣
This is an amazing wat to celebrate 110k more subscribers! Will took maybe longer to open it up and bottle some tests to selected patreons 😅 hahahaha congrats man! First barrel!!
I used to know a guy who made an OUTSTANDING moonshine from what is very close to this mixture. He made it from a form of horse feed, which was heavy on corn and molasses. It was unbelievably good. I really wish I still had his contact info, because I would love to get more and fill a 5-liter (or bigger) barrel with it and just let it sit for a year or so.
I've done almost this very same thing. I used malted ground dent corn, feed grade molasses and lil bit of wheat. Turned out great but I'm not big rum fan so it was a 1 run thing
Awesome!
@@StillIt hello. I really need your help
Ask away I'll help if I can
@@Hippyslacker Tbh, i am looking for a job.
Oh OK I'm a country boy, work all summer, fill freezers and lay around all winter lol
So I have been watching your videos and I must say you make bloody good content. I live in Northland and the Loquats are everywhere and they taste amazing. I was wondering if you ever considered stilling them? Your the man buddy.
Nice one!! Doing corn and molasses at the moment. Greetings from The Netherlands!!
Was the corn and molasses married? It could be illegitimate LoL. I used some sweet feed in a wine bottle with bread yeast over spring break while in school. The bottle exploded and the principal was peeved 😁
We call the stuff super sweet here, where I live.
Sounds like an interesting mix I just did my first rum run in the t500 alembic top run good tast good I have 4 more runs of rum then double distill and barrel it for couple months and see how it goes
Hey Jess, I use our SA version of cracked maize/corn called samp here. It makes a beautiful corn whiskey, I think I prefer it to the grain whiskey.
I dont know if my browser cut out the link to the gelatinizing vid or what but I would like to know which vid you linked to :) i looked through your channel and not sure which one it could be. I am malting 100# of field corn atm (for homebrew) and am going to malt 15# of bloody butcher next. Thanks bro, i enjoy your channel
Same
Same
I love this!!!
Did you save some of the new make to compare to later to see the oak impact?
As always most definitely any and all updates would be amazing!
Keep kicking ass and being awesome!
Hmm, might have to try this.
My go to recipe always involves corn and molasses, never disappoints
That looks like some wildly good gear you've got there, I'm definitely not pulling off a batch that size in my garage...
But I can run to the local farm store and get literal tons of cracked corn so I guess that's in my favor
I started making a very similar mash about a year ago. I called it Rumskey. I use corn meal, molasses and dark brown sugar to help spike up the alcahol potential. Was happy to see this video and to see another name for it. Keep up the good work on the videos. I love watching them and getting more ideas.👍
Thought I would add that for mine ive been using daddy yeast and nutrient.
What is your recipe? I was actually thinking along these same lines after watching the video.... And I just do happen to have a great big ol dirty bag of corn meal and a bucket of molasses sitting around.... Lol
I'm thinking 20lbs corn meal, 5lbs molasses and about 6lbs inverted brown sugar....
Another awesome video, you don't stop trying new things, chasing the craft. In another month that barrel should have given up enough for you to have a good idea of the final product. Hey Jesse can you confirm this is from the sneak peak from about a month ago?
The M1 yeast you used is that the Fermentis Safspirit M-1 Malt Spirit Yeast ? I know most of the major distilleries have their own strain of yeast they use so this sounds like it could be the best available to hobby distillers.
What I'd LOVE to see would be trying this recipe, but replacing the molasses with honey! You might need to change the yeast, in order to work with the honey, BUT... Distilled mead hasn't ever really been much of a thing, but I love the idea!
Love the video, emailed you a few questions.
I love your channel! Don't stop. I'm surprised that you don't have a red nose and would like to volunteer as your official taste tester and liver savior.
All kidding aside, I noticed that there is no sharing about temperatures in which alcohol should be taken for consumption. 172 degrees to 192 degrees. No higher or it turns to rocket fuel and will blind you or worse. My best stuff comes off at about 185 degrees. I make White Lightning which is a fruit base and has a very light sweet bananay taste. Why? I don't know. Because I use Welches frozen concentrate grape juice to make my wine. The wine takes about 35 to 40 days to make. I know, but if you take 60 percent pure and mix it with 40 percent wine. You come up with what I dubbed "Pinky". My kids love the shit and it will,"Rock your world". Please correct me on any bad info, I printed this for new still hounds, but I believe I'm spot on. Wish has some really good stills for a really good price. IF you trust them. Any feedback is welcome. Cheer's.
Surprised you didnt cook it all in the genio, ferment, and then detune and strip. Prolly would’ve saved some time. Not sure how big the genio is and how many batches you’d need
I did the first half of that run yesterday as it is that I've only got a 10 gallon pot
Nice dude
You really need to do a yeast Comparison and what yeast you’d use for what
Well, this inspired me to mix bourbon and Bacardi 1:1. Sweetened a bit with honey, dropped in a amarena cherry and an orange twist. I might not be able to distill here in the States, but I definitely can mix! Keep bringing us inspired content that drives the imagination!
For years I have mixed Jack and Kraken for a once-in-awhile nightcap.
Tastes like "Christmas" to me.
Have a 80L sorghum syrup & blue corn mash fermenting now. Used a Saison yeast and my sour dough starter. Seems to be bubbling along ok. Did not think I had enough Saison, hence the plan B. It will sit until good & settled (I do alpha & beta enzymes), then in the Genio50 (no jacket). Have a new NAO #3 char barrel coming, so heals up heaven when it says it's ready. As long as it is tasty, so be it.
Have you used your sourdough as a yeast source before? What in and how’s it come out?
I call it Rumskey. I made my first batch when I was filtering batches of corn whiskey and of blackstrap rum at the same time, that had been aging on wood. I was sipping as I went and after a the first quarts where filtered it all started tasting the same. Hmmm, oops I had accidentally mixed the two. Shine can't multitask. Nice result though.
Hello my friend I know this is a long read but starting on the 6th of June this year I mashed in a yellow cracked corn sorghum and wheat bourbon Mash at about 10 . week later I ran half of it which turned out great. the following day trying to run the second half it started off to a bad start really foggy low and prove it just didn't have what it did the day before. and I never did figure out why. So frustrated I dumped it out leaving the grains in the bottom of my Barrel thinking I will sour mash it in a day or two with something when I'm not so frustrated. Being who I am I got sidetracked and forgot about it. During which time I malted some white corn about 7 lb. Mashed them in with some rye triticale wheat and flax oats all milled up with a small bit of white sugar. Upon opening my Barrel. To clean her out and get it ready to pour my new Mash into I found what I'd forgotten before. And doing some investigating I realized that it was just fine and actually had quite a wonderful sour mash taste to it so I went ahead and just poured my new Mash right on top of it drop temp pitch my yeast. Flash Forward 2 days and it was done fermenting which just didn't sit right with me I felt like it had much more potential. But I didn't have any sugar left looking around the house all I had was three small jars of molasses close to a half a gallon of honey in about a half a bag of brown sugar. Well I said to hell with it I'm going to see what happens so I heated up some water on my kettle dissolved the molasses and the brown sugar and the honey in it and I poured that in on top of the mash that it already been fermented and done. I closed it up and came back and checked on it a couple of hours later and it had built a cap about 4 in thick and was back to fermenting like crazy so I allowed it to be for another 3 days at which time it was done. I I ran it the following day and oh my goodness what an amazing amazing Spirit it is. Which brought me to my next question what the hell is this called it's not whiskey but it's not rum it's both its rusky
I’m currently trying to make my own gin from home and your videos help me massively. The only issue I’m currently struggling with is finding the right still to use..which still would you recommend using?
THANK YOU.. DES CREAN,, BELFAST ,, IRELAND
i wonder what you would get if you mixed all the different grains and ferment able surger sources molasses honey etc kinda frankenstin brew might be fun and might be good
You should do corn, molasses, agave, and honey all in the same recipe.
Trying a cornflake molasses wash (with infected dunder also) and added 3kg of cherrys i had laying around.
I had a bit of everything but not enough for a 30liter wash so i threw it all together :)
You can use canned cream corn and boil it in can for 90 minutes to gelatinize prior to your mash
, might be more expencive but its definately less hassle! Enjoyed your video!
Crack corn is about $12 for a 50 lb sack..
Why would anybody ever spend four times that amount of money when you can mail your crack corn dump in boiling water and let it gel then add enzyme
yippee. the barrell finally been filled
Man I'd love a update on this stuff
Will the glucoamylaze make more of the sugar in molasses more fermentable?
I do the same thing.
Run over to Tractor Supply and buy 50 pound bags for $6 USD.
that was the base of all my UJSSM.
So. On your last video I commented that the peanut butter m&m might work better with something like a rum without the dark funky pot notes. Sounds like you just created the perfect base here.
a recipe idea hit me from left field today. thinking of making a peach brandy/corn whiskey mix. make two separate mashes then mix at still 50/50 single run.
That could be pretty tasty
I can only imagine what this'll taste like, and I expect it is good. Waterview Distillery put together a Bourbon/Rum blend they call Fallen Angel, and it's pretty great!
Although it is a blend of finished products rather than distilled together.
It's one of the best spirits if cut well
a cheap blender (for smoothies etc) makes fairly short work of corn only downside is the amount is limited
Wait, why would 4 people dislike this video? This video is great.
I didn't mention that I don't add yeast if I'm using malted corn. It takes off on its own in a day or so and I feel it gives a much better flavor
If I do want to use barley instead of enzymes I am guessing that I allow the corn mix to cool to stike temp once it is cooked and proceed as a normal all grain wash
I would like to see a peated barley corn and molasses mash would be like
This makes me wonder what a mash made of Omolene a horse feed that I think is mostly rolled oats, cracked corn and molasses would taste like ? I know sounds weird but remember this stuff when I was a kid and seemed like an interesting combination ? Cheers
They don't use straight cane molasses. There blend the molasses with soy oil, to reduce the sugar and increase the fat. Here is the fully ingredient list (there's a lot of additives in it). Grain Products, Processed Grain By-Products, Plant Protein Products, Molasses Products, Calcium Carbonate, Salt, Monocalcium Phosphate, Dicalcium Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Soybean Oil, Dried Whey, Vitamin E Supplement, Choline Chloride, Vitamin A Supplement, Calcium Pantothenate, Tocopherols, (A Preservative), Vitamin B-12 Supplement, Riboflavin Supplement, Vitamin D3 Supplement, Zinc Oxide, Niacin Supplement, Copper Sulfate, Calcium Iodate, Magnesium Oxide, Ferrous Carbonate, Ferric Oxide, Manganous Oxide, Roughage Products, Cobalt Carbonate, Citric Acid, Iron Oxide, Dl-Methionine, L-Lysine, Sodium Selenite.
Maybe an organic omolene alternative may suit better?
It’s called “sweet feed whiskey” and theres a huge following for the stuff! Just distilled some today so super wierd you commented this.
@@MereCashmere Glad I asked. Seems like a natural for someone with livestock who has a still going to think about
putting stuff you have around through and see what happens ? Cool
@@MereCashmere We used to give "sweet feed" to our horses when I was a kid. I've tried it, tastes pretty good. The horses would go nuts for that stuff
Awesome video. Love the process step by step.
Again, brewers opinion. Doesn’t squeezing your bag (lol) put unwanted tanin into the spirit? Or does the distillation process take care of this? .
The way I understand it, tannin extraction comes from both temperature and pressure (think coffee) if you're mashing out at a high temperature *and* squeezing you run a higher risk of extracting tannins, but in my (admittedly limited) brewing experience, as long as you keep the mash out on the lower end of temperature and do not get too crazy squeezing, you're not gonna get any more noticeable tannins than if you just waited 20 hours for it all to drip down by gravity.
You should do corn and agave
I have not tried sweet feed yet, but next I will be using white corn for my next mash! Wish me luck! I also have extra! Wink wink
Rum/Whiskey combo? Sounds like Rhiskey business XD
Alright,, ive found it, THIS is the vid ive been looking for.... SUBBED ,, LIKED and saved for repeated viewing.
I DO dig that cocktail box thing tho
Tractor Supply cracked corn....or! I go raid "Pygme Pat's" corn crib.
I was wondering: Does anyone know what they used to use back in the day for corn-based spirits to get the starch to break down? would it just be malted barley? They obviously didn't have powdered enzyme back then.
Thanks for the content! So fascinating to watch!
hello from Belgium, do you add butter in the wash? thank you very much
when it comes out of the barrel at 62 % and once it's out of the barrel can then water it down to 40% and bottle it
With all the videos you put out is there anything that goes from the beginning to end for someone whose never done this before and is looking to start
Malted pale barley with some dark brown sugar. I’d love to see you make it and give me input