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Well, whatever happend to fermenting the pineapples?
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Anonymous
If you run your homade peach wine through a common reflux tower type still with copper mesh packing ,4 inches in bottom, 4 inches in middle & 4 inches near top, your result will be shine. Distill as if it were regular old corm mash.
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this is a poor recipe. It should be tittled cheap stuff for your annoying brother in law. You should look into converting the starches in the corn to sugars. to do this requires mashing low heat and some enzymes either added as powder from science or as sprouted grains corn brewers malt etc. Also forget the spud peel and use modern hydrometers to test for finished ferments. 5 lb of corn is not going to flavor a 5 gallon wash very much so you will end up with a sugar wash for the most part. 10- 20 lb of corn would be better with at least 20% sprouted then a mash in at about 150 f for a couple hours iodine test for starch conversion. If you really seek corn liqueer use no sugar and go 20-30 lb corn to 5 gallon malt 5 lb before starting mash then cool and pitch. You need whole corn to malt then best to crush it chops or cracked will work for the rest. Alternately use 3-5 lb of crushed malted brewing barley and the crack corn or corn chops and still mash in. even for a cheapo try to keep at least 1/2 the fermentables corn so 10-15 lb. don't count the corn as part of the 5 gallon its gonna take 5 gallon water plus cause the spent grains will hold onto some.
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I have a question I was hoping someone could answer if possible.
I know pretty much what the process is and the resulting flavor using real corn but has anyone tried using dextrose?
I was curious as to the difference in the resulting flavor. It seems alot easier and I kinda prefer a grain alcahol to a sugar alcahol.
thanks
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Darwin, Elricko has posted a recipie, he swears by useing corn sugar.
None of the stores carry it around here, but I have had excellent results useing a no cook, cracked corn ,chicken feed, sour mash. I posted that rec. several days ago somewhere here on the forum.
Both are very easy.
I've enjoyed mine as much as a full mash corn that I first did, and I like simple.
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Thanks John, I found some references in the previous weeks posts which are very helpful.
I was pleased to see that there is a discernable difference detectable to others when using dextrose. Gives me the fever to start getting things togeather. I did have some luck with dry malt and indian-head corn meal. That's when I found religion as after my first big swaller my exclamation was something involving how good the lord was as I recall....
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Darwin,
That was neat, I liked that. Meybe you should supply some of your local churches a replacement for the wine. With your response, they might have some instant converts!
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Darwin:
You can get corn sugar from any homebrew shop. It makes some pretty good corn liquor. Of course it's going to be different than an all grain batch such as the UJSM recipe, kind of like a betty croker cake mix is different than making it from scratch. But if you just want a quick batch to make some whiskey or bourbon it works very well.
Cheers
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I have a few questions about an all corn sour mash. In a simple sour mash you add corn to flavor but basically use a sugar wash. After the first run you add backset to the fermentor and add more sugar. As the shampoo bottle says rinse lather repeat. If you are using only corn and maybe some rye or barley what do you do for the fermentables in the second ferment and third etc. Do you add more corn? If so do you have to remash it before adding? Any help would be grateful
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Hello everyone,
I'm new to the fourm. I've been watching several threads for a couple of weeks now and have a question.
first, I started with the 'Amazing Still' about a year ago, and have made several batches of sugar wash, and activated carbon filtrartion. Very good end product. But, way, way too slow.
So, I got the EZ-Still and have done several runs. The EZ-Still is just a small pot still. It works OK, but the end product seems a little rougher and sweeter ,sugar taste, than the Amazing Still. I'm learning to look for 'cuts' with this little still, but also know that I need a reflux still. I will start on the construction after my recent ,3 weeks, shoulder surgery heals. I'm using this healing period to learn all I can. Just finished reading Ian Smiley's book, 'Making Pure Cor Whiskey.' I found it to be a really great read. I'm also reading eveything I can find on the Net as well.
MY QUESTION: Where I live, the closet brew store is 1.5 hrs away. I can find no one ,local, that sells corn sugar. Will Corn Syrup work? if so how much for 25L wash?
Thank you in advance. It seems like I know just about everyone on the fourm, so my turn to jump in and write.
Thanks,
Hersh
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Bubba,
If you mash your corn and ferment, all your corn will be used up, or should, and you will need start anew with fresh grain.
If you do the non-cook method, only some of the grain will be used up and look kinda grey, and can be skimmed off, and the same volume added back each time.
Hersh,
I run several washes as a pot still and save up enough ,soaking with bakeing soda,, intil I get enough for a full 'spirit run'. I then reflux this to 95% makeing correct cuts, but you can get good results also from a slow pot distill for the second run.
I then cut results to 50% ABV, and put into a glass carboy or jug with a good supply of clean activated carbon, give it a heavy swirl or shake as often as convenient until you need it, pour off carefully and filter through a coffee filter. It comes out so totally clean its dangerous- you won't realize there's any booze in the drink until too late. I also add a good tsp. of glycerin to a qt.
I've heard the corn syrup is not an adequate replacement for corn sugar.
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Thank You John. I will definetly give this a try. Will still ,play on a word, want to build a reflux when I'm healed. Thought the corn syrup might not be a good answer. I'll visit a couple of feed stores and see if I can get some clean ,no additives or pesticides, cracked corn. I'll stick to good ol proven receipes.
Thanks Again,
Hersh
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John,
If you do not mind, I need to ask another question. I have seen other posts about adding bakeing soda and even salt. I went looking for the posts to no avail. How much per a given volume of baking soda are we talking about? How does baking soda help? And same for salt?
Thanking You Again,
Hersh
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Hersh, The amount of either is not critical, and they will not come over withe the distillate. I generally add 2 heaped Tbs. per gallon of strippings to soak on, or if doing a strip and run again, just add to boiler. ,only add to stripped low wines, not mash,. Some prefer sodium carbonate instead. As for the cannng salt, I just pour an approx. 1/3 cup into the boiler. Tony Ackland's site http://homedistiller.org/ has detailed explanations and guides.
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Several of the online brewing suppliers sell corn sugar. You can find it in: 4 oz, 1#, 5#, 10#, and 50# sizes. I use enough to make the 50# bag the most cost effective, but the shipping can be as much as the sugar. Just do a search for brewing supplies. You will usually find the sugar with 'adjuncts'. Shipping varies greatly between sites, so before you buy, check the total cost. It may be cheaper to pay more for the sugar and less for the shipping.
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