 Rank: Newbie Groups: Registered
Joined: 9/28/2009(UTC)
Posts: 2
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"Good day all,
I have an abundance of corn squeezins coming from my friends silo that's being loaded with corn silage. I collected about 15 gallons and plan to add the Gert Strand wiskey yeast to the recomended volume of this liquid, after testing the specific gravity. (new to me). Having only made sugar/water mixes in the past, using the reflux with achieved equalibrium, this should be an adventure in practice change for me. Reading in Ian Smileys book, there was not too much info on this, basically:
1. do y'all think the yeast, pitched into this liquid will ferment and be sucessful?
2. how long will the liquid be able to store without spoiling before adding the yeast?
I dont really have the time to undertake this now, but I dont want to let the squeezins go to waste. Does anyone think the squeezins could keep in a cool garage until mid fall? I know the old timers would put the buckets in the silo for the season back in the day, so maybe spoilage would not be as big of an issue as I fear. I am up in the air about this and dont have the comfort of a complete reflux distillation to take out all of the potential spoiled nastys. If anyone can offer any helpful hints or wants any squeezins, please let me know.
thanks."
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 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"You lucky dog- I'm envious. In the old timey method where it was collected in buckets, then collected would already be fermented, just as the corn silage was. Pickled. Your squeezings are assuradly aready undergoing a bit of fermentation. I would do one of 3 things immediatly. Freeze it if room, boil and store it airtight, use some potassium meta bisulfate (ite?) and store that airtight. What was your OSG? How does it taste? I would imagine it will be kinda grassy. You could ferment with some added cracked corn UJSM method without added sugar to increase the sweet corn taste. I would definately detune my rig and run as a pot still. First a fast stripping run, then a slow run with cuts by taste. Originally Posted by: Andrew  Good day all,
I have an abundance of corn squeezins coming from my friends silo that's being loaded with corn silage. I collected about 15 gallons and plan to add the Gert Strand wiskey yeast to the recomended volume of this liquid, after testing the specific gravity. (new to me). Having only made sugar/water mixes in the past, using the reflux with achieved equalibrium, this should be an adventure in practice change for me. Reading in Ian Smileys book, there was not too much info on this, basically:
1. do y'all think the yeast, pitched into this liquid will ferment and be sucessful?
2. how long will the liquid be able to store without spoiling before adding the yeast?
I dont really have the time to undertake this now, but I dont want to let the squeezins go to waste. Does anyone think the squeezins could keep in a cool garage until mid fall? I know the old timers would put the buckets in the silo for the season back in the day, so maybe spoilage would not be as big of an issue as I fear. I am up in the air about this and dont have the comfort of a complete reflux distillation to take out all of the potential spoiled nastys. If anyone can offer any helpful hints or wants any squeezins, please let me know.
thanks. "
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Rank: Newbie Groups: Registered
Joined: 9/28/2009(UTC)
Posts: 2
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Thanks for the quick reply mtnwalker. Still haven't decided what to do. I don't have the space to freeze the buckets. That additive you mentioned I haven't heard of and couldn't find it on the site, so that's out. I figure if I have to boil it, I might as well just strip it, as achieving the boil is probably about over half the work. I haven't checked the SG because I just ordered the meter with my yeast. Should be here soon. The squeezins taste a bit grassy like you thought, with a sweet but bitter taste. I guess I'll just hold onto the buckets and try it when I can. Hopefully they don't spoil, explode or leak. Worst case I either waste 4 bucks in yeast or not so worse case, initial pot run tastes crappy and I'll run again in reflux. Maybe I'll spring for some Makers Mark an call it a day, but what fun would that be? Either way, i'll let you know. Thanks again and be well.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"I dont think sulfiting a batch of anything that is already fermenting is a good idea--i usually sulfite(as a sanitizer)
but sanitizing and storing is ok just as ;ong as you thaw--wait 24 hours for the sulfites to disipate then pitch new yeast..
did i mis understand the question"
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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"good post Scotty, Perhaps I misunderstood. I figured he was going to store the raw squeezings til he could ferment them? That won't work. Also, if he is fermenting the raw squeezings and only reaches perhaps 4 to 6% ABV he would be dang lucky not to come home to vinagare. He could add enough sugar to the immediate ferment to assure at least a 12% or better ABV to protect it or add some of his neutral to achieve same. If allowing to ferment now, tis a different situation, but thought he wanted to save the raw juice. Still an issue for preservation though. I would really hate to see someone lose a quality potential like he has. Andrew, can you advise us of you current situation? Originally Posted by: scotty I dont think sulfiting a batch of anything that is already fermenting is a good idea--i usually sulfite(as a sanitizer)
but sanitizing and storing is ok just as ;ong as you thaw--wait 24 hours for the sulfites to disipate then pitch new yeast..
did i mis understand the question "
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