I think you got off course in yer calculations. if there is 140 diastatic power in a pound of barley that leaves 110 points extra that should convert 3 pounds of corn easily! I always use the “rule of thumb” of three parts corn to 1 part barley.
I think that's answered a problem I'm convinced I've had for years but do you know what the diastetc power of the amylase powder would be as that would be handy for the calculations cheers and merry Christmas to you and the family
Gravity points per pound of X, times pounds added of X, divided by total gallons of mash = gravity points, per pound, per gallon aka GP PP PG. about right?
George I don't understand how in the old days they could malt corn and still get a good fermentation. I can't find out what the diasthetic Factor is for malted corn. Why could the old timers make it work? I realize alpha amylase is more efficient but lacking that component how did they do it?
MAlting corn in a burlap bag or other method allows the corn to sprout and thus produce the enzyme needed to convert. Same is true for barley and other grains. It is really that simple.
Experiment by crushing an ounce or so of a type of grain and make a tea with it. It will be a good approximation of the flavor profile of that grain. Take good notes, and try with any grain you are curious about. Over time, you will build up an excellent personal library of flavors for future use 😊
I’ve made moonshine with corn, barley, and rye, I’ve made moonshine with different types of fruit, and I’ve made moonshine as just a sugar wash . The all taste the same. So from now on it’ll just be a sugar wash , cause it’s easy.
I noticed you 01 filtered on all your products, even your grain whisky's, doesn't the 01 remove all the flavor of your grain mash carryover into your end product and give you a vodka like result? For a sugar shine I can understand
I thought 70 was what was left over after you convert the grain it's self starting with 100 Dia. If barley is 140 it will use 30 for its self then have 110 left over for other grains, your original 420 should have been devided by 30 should it have not or did I miss somthing? Mind you some sites say 40 points are needed. I guess if you shoot for 70 it will work faster.
Hey there youtube commenters! I'm just getting into distilling, and am using turbo yeast and a simple sugar wash. I use copper in a small 1.1gal water distillet i got off of amazon, and brita filter the results. Can some of you please tell me how much of a difference it would make to me to try a whiskey or other grain mash spirit? I'm getting results that are on par with or better than my favorite cheap spirits. I quite enjoy the result but i want to know how much farther it would take me if i put in the effort to use a mash instead of a sugar wash. Thanks in advance!
George - You mention in the video that you are using flaked corn to skip the steps of grinding and cooking the corn for gelatinizing. Are you grinding the 2 row malted barley?
Can you please do a video on “lacto infection” I’ve found some information on forums but it’s very limited information. I’d really like to know if it is a good thing like most claim and if so how to save/store it. Thanks in advance.
George I got a question for you.at a ratio of 1 to 1,that one gallon water to one gallon grain.how much retention does the grain have per gallon of water???
Hey George do you know of a top loading heating element for a beer keg still? So you don't have to install the bulkhead fitting on the sides. Link or a video?
If the top of your column used a T, where you get the temp at the point of no return, you could drop an element on a wire down there, through a bung to plug the T hole.
I am confused on your calculation. If a pound of 2 row has an extra 110 points. 3 lbs would be an extra 330 points. Would that not cover the 160 points needed to convert 5 lbs of flaked corn? You lost me on this one. Where did did you get 30 and 70 degrees Lintner? Thanks
Great video but for some reason RUclips put a double non-skippable ad every 2 mins or so which frustrated me so I couldn’t finish the video. Do you have a podcast?
I have 10 lb of flaked rye for a mashi also have the amalazemy question is how much should i use. And would too much afect the flavore i dont thing so but would like your view
Too much amylase is not a problem. 1/3 teaspoon per gallon is enough but if you use more it won't hurt. I normally use a little extra just to be sure it will convert as fully as possible.
Excellent! I have had an idea for a recipe going through my head for the last few weeks. Going to be fun as it's a Rye based one, a grain I've never used as the majority igredient.
Curious question: On the GPPG calculation, does the efficiency calculation differ between grains and syrup? The 2row and Karo both had a 37 GPPG, but on the grain it was at an 85% efficiency calculation, and on the Karo syrup, it stayed at a 37 GPPG.
I believe the conversion is referring to how much of the starch is captured from the grain and available for amalayse to convert to sugar. Since it's impossible to capture all starch, thats where the 15% loss comes in. Karo is nothing but sugar, so there is no loss due to partial starch recovery.
Corn flakes are a version of flaked corn. Same process except the flakes are spread out over a larger area. If you use corn flakes it becomes a question of volume -vs- flaked corn. Good question. George
Always a joy to learn from you George. It never hurts to go over the fundamentals. Any problems I have had always go back to some fundamental; rinse and repeat!
Made a sugar mash the other day,guessed at amount of sugar in 5 gallons,trying for 7#,probably was closer to 8# or more. Stuck right off the bat,but i " split it" by putting it in 10 gallon container and added about 3 more gallon of water. Took right off!!! Thanks George!!!!
Again a wonderful lesson how important numbers are to a doing a consistently good job and getting a predictable outcome . Tighten those numbers and get a stellar product every time. When l tell the boys about the process l really stress how important the numbers are. Thanks as always George l wouldn't be me without you! Seasons blessing from Appalachia!
🚩with today's Obiden prices,The cheapest thing I've found to use is bag of cracked corn from local feed store and re-use for sour mash,,my g.father taught me to use plain corn meal,said they used to run it back in the day 70 yrs ago and yes it works,I've even used bag of 7 grain feed too and tastes damn good.jus putting it out there for all the poor folks like myself,dark drown sugar from wally-world makes a pretty good rum.plain rice makes really good sake add fruit of choice. Sad.times have gotten this bad But I'm not gonna do without my drink
Gah I missed seeing George on my timeline! Great video George!! I would say that there is one last step on your list. Maintaining the correct temperature during fermentation. Especially this time of year! Temperature during fermentation is something that I don’t think is discussed enough in this hobby! Cheers.
You are correct. I have a video planned in the next few days on a DYI fermentation chamber (total cost is about $30) that works amazingly. I may just do that video today. George
Absolutely enjoy when you do this kind of teaching, taking such a complex topic and making it where a simple guy like me can understand the process. I look forward to starting to do a better job developing my recipes. Thanks for all you do George.
I think you got off course in yer calculations. if there is 140 diastatic power in a pound of barley that leaves 110 points extra that should convert 3 pounds of corn easily! I always use the “rule of thumb” of three parts corn to 1 part barley.
You are fantastic at teaching for layman and advanced stiller. I greatly appreciate you!
I think that's answered a problem I'm convinced I've had for years but do you know what the diastetc power of the amylase powder would be as that would be handy for the calculations cheers and merry Christmas to you and the family
Once again, Your experience and knowledge shines through...
Thanks for all you do...
Gravity points per pound of X, times pounds added of X, divided by total gallons of mash = gravity points, per pound, per gallon aka GP PP PG. about right?
Exactly😀
I kind of laughed at 17 minutes, I thought sure use 4 row barley hehehehehe.
George I don't understand how in the old days they could malt corn and still get a good fermentation. I can't find out what the diasthetic Factor is for malted corn. Why could the old timers make it work? I realize alpha amylase is more efficient but lacking that component how did they do it?
MAlting corn in a burlap bag or other method allows the corn to sprout and thus produce the enzyme needed to convert. Same is true for barley and other grains. It is really that simple.
How do you know the flavor profile for each grain?
Experiment by crushing an ounce or so of a type of grain and make a tea with it. It will be a good approximation of the flavor profile of that grain. Take good notes, and try with any grain you are curious about. Over time, you will build up an excellent personal library of flavors for future use 😊
You say points per gallon (and even wrote ppg) but you are adding corn, barley, and syrup by the pound not by the gallon
Yes and then dividing the total by total gallons to arrive at per gallon points.
85% of 40 is 34
Could I use Corn Sugar instead of Corn Syrup? The corn Syrup is very expensive.
Merry Christmas George, So glad you’re back and sharing your knowledge.
Really Enjoyed Your Video , Thanks ! 🐯🤠
Ia corn meal pre gelatinized?
I’ve made moonshine with corn, barley, and rye, I’ve made moonshine with different types of fruit, and I’ve made moonshine as just a sugar wash . The all taste the same. So from now on it’ll just be a sugar wash , cause it’s easy.
I noticed you 01 filtered on all your products, even your grain whisky's, doesn't the 01 remove all the flavor of your grain mash carryover into your end product and give you a vodka like result? For a sugar shine I can understand
why not malt half your corn. getting the same flavor but uping the enzymes
I thought 70 was what was left over after you convert the grain it's self starting with 100 Dia. If barley is 140 it will use 30 for its self then have 110 left over for other grains, your original 420 should have been devided by 30 should it have not or did I miss somthing? Mind you some sites say 40 points are needed. I guess if you shoot for 70 it will work faster.
Hey there youtube commenters! I'm just getting into distilling, and am using turbo yeast and a simple sugar wash. I use copper in a small 1.1gal water distillet i got off of amazon, and brita filter the results. Can some of you please tell me how much of a difference it would make to me to try a whiskey or other grain mash spirit? I'm getting results that are on par with or better than my favorite cheap spirits. I quite enjoy the result but i want to know how much farther it would take me if i put in the effort to use a mash instead of a sugar wash. Thanks in advance!
George - You mention in the video that you are using flaked corn to skip the steps of grinding and cooking the corn for gelatinizing. Are you grinding the 2 row malted barley?
Can you please do a video on “lacto infection” I’ve found some information on forums but it’s very limited information. I’d really like to know if it is a good thing like most claim and if so how to save/store it. Thanks in advance.
Great tips Sir and have a Merry Xmas to you and yours 🌲.
I haven't checked ph in a couple years and I get no problems
Love from Syria ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
George I got a question for you.at a ratio of 1 to 1,that one gallon water to one gallon grain.how much retention does the grain have per gallon of water???
With so many iodine tinctures out there, how do we know which one to use for our testing? Or does it matter?
I'm starting this tonight. Can't wait to distill it
Thank you George. Another knowledge bomb
Thank you, George!
Hear hear! What he said
Hey George do you know of a top loading heating element for a beer keg still? So you don't have to install the bulkhead fitting on the sides. Link or a video?
If the top of your column used a T, where you get the temp at the point of no return, you could drop an element on a wire down there, through a bung to plug the T hole.
This made so much FINALLY make sense. Thank you!
WOW! Exactly what I was going for. Making it make sense opens up the hobby.
I am confused on your calculation. If a pound of 2 row has an extra 110 points. 3 lbs would be an extra 330 points. Would that not cover the 160 points needed to convert 5 lbs of flaked corn? You lost me on this one. Where did did you get 30 and 70 degrees Lintner?
Thanks
I agree . Lost me there at 15:47 . That 70 lintner seemed an arbitrary number.
About time George
Great video but for some reason RUclips put a double non-skippable ad every 2 mins or so which frustrated me so I couldn’t finish the video. Do you have a podcast?
I'll check that.
Damn good lesson. Thanks.
I have 10 lb of flaked rye for a mashi also have the amalazemy question is how much should i use. And would too much afect the flavore i dont thing so but would like your view
Too much amylase is not a problem. 1/3 teaspoon per gallon is enough but if you use more it won't hurt. I normally use a little extra just to be sure it will convert as fully as possible.
George we love you ❤
Welcome back!
❤
Excellent! I have had an idea for a recipe going through my head for the last few weeks. Going to be fun as it's a Rye based one, a grain I've never used as the majority igredient.
I've used Rye before and find it to be more crisp than a majority of corn based recipes.
Curious question:
On the GPPG calculation, does the efficiency calculation differ between grains and syrup?
The 2row and Karo both had a 37 GPPG, but on the grain it was at an 85% efficiency calculation, and on the Karo syrup, it stayed at a 37 GPPG.
I believe the conversion is referring to how much of the starch is captured from the grain and available for amalayse to convert to sugar. Since it's impossible to capture all starch, thats where the 15% loss comes in. Karo is nothing but sugar, so there is no loss due to partial starch recovery.
The efficiency of the syrup does not change since it is already sugar based and measured. The grains on the other hand are affected by the process.
Makes sense when you think about it. Thank you both, great stuff!!
George because of teachers like you I've always loved science no matter how awful I've been with math, thank you.
the timing is perfect. i've been trying to figure out how to calaculate recipies. this is very very helpfull thank you
Dumb question is flake corn corn flakes 😉
Ps corn whiskey is a new concept for me as rum is the spirit of choice
Corn flakes are a version of flaked corn. Same process except the flakes are spread out over a larger area. If you use corn flakes it becomes a question of volume -vs- flaked corn.
Good question.
George
Always a joy to learn from you George. It never hurts to go over the fundamentals. Any problems I have had always go back to some fundamental; rinse and repeat!
Welcome Back George! You were sorely missed. You are a rare and treasured teacher.
Made a sugar mash the other day,guessed at amount of sugar in 5 gallons,trying for 7#,probably was closer to 8# or more. Stuck right off the bat,but i " split it" by putting it in 10 gallon container and added about 3 more gallon of water. Took right off!!! Thanks George!!!!
Awesome solution.
Again a wonderful lesson how important numbers are to a doing a consistently good job and getting a predictable outcome . Tighten those numbers and get a stellar product every time. When l tell the boys about the process l really stress how important the numbers are. Thanks as always George l wouldn't be me without you! Seasons blessing from Appalachia!
Happy Distilling
George
🚩with today's Obiden prices,The cheapest thing I've found to use is bag of cracked corn from local feed store and re-use for sour mash,,my g.father taught me to use plain corn meal,said they used to run it back in the day 70 yrs ago and yes it works,I've even used bag of 7 grain feed too and tastes damn good.jus putting it out there for all the poor folks like myself,dark drown sugar from wally-world makes a pretty good rum.plain rice makes really good sake add fruit of choice. Sad.times have gotten this bad But I'm not gonna do without my drink
Enjoying your resurrection - how should I store my yeast (angel, dady etc) fridge or freezer. Thanks James
In any dry location. I use a mason jar with a dessecant bag inside it. I store the jar on the shelf.
Many thanks and have a brilliant 2024 James@@BarleyandHopsBrewing
Gah I missed seeing George on my timeline! Great video George!! I would say that there is one last step on your list. Maintaining the correct temperature during fermentation. Especially this time of year! Temperature during fermentation is something that I don’t think is discussed enough in this hobby! Cheers.
You are correct. I have a video planned in the next few days on a DYI fermentation chamber (total cost is about $30) that works amazingly. I may just do that video today.
George
@@BarleyandHopsBrewing really looking forward to that! Thank you for all that you go for this craft!!!
Absolutely enjoy when you do this kind of teaching, taking such a complex topic and making it where a simple guy like me can understand the process. I look forward to starting to do a better job developing my recipes. Thanks for all you do George.
My pleasure
Happy Distilling
George
@@BarleyandHopsBrewing. Hi George!! Glad to see you back on RUclips!!
Do you still have the power point wine bottle labels you can share?