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Hi , ive been using Turbo Yeast for a while but as said b4 it produces off smells/Tastes , can i use 6kg of Sugar , 3oz Tomatoe Paste , 23 Litres of Water and some Corn Meal ,powdered, to produce a clean smelling/Tasteing Mash of around 12%. The idea of adding Corn Meal ,powdered, is to give the mash a tinge of Whiskey Base.
Thanks in advance J Turner
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Rank: Guest
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Hi , ive been using Turbo Yeast for a while but as said b4 it produces off smells/Tastes , can i use 6kg of Sugar , 3oz Tomatoe Paste , 21g of Bakers Yeast , 23 Litres of Water and some Corn Meal ,powdered, to produce a clean smelling/Tasteing Mash of around 12%. The idea of also adding Corn Meal ,powdered, is to give the mash a tinge of Whiskey Base.
Thanks in advance J Turner
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What kind of Turbo yeast are you using? I've used lots of Mile-Hi Turbo-48 and haven't had anything but great results.
When you say corn meal do you mean corn sugar?
I haven't tried tomato paste in any of my hooch but I have tried V8 and tobasco which makes a pretty good bloody mary.
Just kidding, are you thinking of tomato paste as some kind of yeast nutrient? That's a new one on me. Let us know how it turns out.
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Yep ive been using Turbo Classic, but ive read that using regular Bakers Yeast and Tomatoe Paste as a nutrient you get a lot cleaner mash than Turbo's but only as high as 12% rather than the Turbo 14% + , Ref to Corn Meal , i'm refering to actual corn as it is the base of Whiskey along with other ingredients such as Barley etc
Thanks J Turner
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I would highly recommend if useing grains or trying to make a whiskey type run, you try a packet of Gert Strands, Whiskey Yeast with AG. I do find as they report, that in no cook mashes ,corn, I get enough extra sugar conversion, and flavor to more than justify the cost.
With backset and continued use of the same yeast, on the same grain, or partially replenished grain ,as I do, I have had very satisfactory results.
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JT
Okay mate, so are you doing a cracked corn whiskey kind of thing, or really using corn meal? If you don't mind, what is your recipe?
I have used GS Whiskey Yeast with fairly good results. However most of the folks I know who do a cracked corn whiskey mash use bakers yeast also. The tomato paste is a new one though.
Cheers!
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Elricko,Yep, cracked corn useing the UJSM recipie. With one exception. I was running 5 batches simultaniously, but on the fith batch of the second run, I realized I was out of sugar, so I used brown sugar and a quart of mollasses. I ran them all 5 times, continueing the rum batch also.
I just stripped them, and just finished my last spirit run yesterday. I have enough to oak and age for a very long time to come. The rum is really nice with a sweet corn essence also.
Like you reported, and about the same time, I did an all grain, and like you I found it to be a PITA and a low yield for the work.
So I took your advice, and have run a single malt, light 2 row barley DME run. I have only stripped it, but saved a pint of the hearts, and its WOW a really fine smooth Irish already.
I am presently useing your recipie to start some rum runs. Again, I will make enough to age and store for a long time.
Later, I will do more of the Irish, and scotch runs.
I found that with the AG with the whiskey yeast will convert and use up about 1/3 of the corn each run which I replace each time.
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The UJSM recipe.. Ahhh got ya completely now. Sounds like you have everything under control. Glad to hear the Scotch and Rum worked out for you.
My next batch will be a wheat vodka using wheat malt extract.
Enjoy!!
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