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I am interested in making authentic corn whiskey although i am a bit confused at the processes i am reading about...A while back i heard that in the early years the corn was first soaked in the burlap sack and sprouted for about a week or untill most kernals had sprouted without turning brown...,Rot,.The process then called for the sprouts to be ground or mashed up then heated to convert the starches to sugar...So far i have yet to see one recipe suggest this method..I just wish i could remember where i got this information... it was many years ago
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There are recipes for grain based mash at http://homedistiller.org/wash-grain.htm The idea of getting the corn to sprout is so that it will start to produce an enzyme, that will convert the starch into sugar. Yeast can't eat starch, only sugars. Nowdays you can just buy the enzymes ,alpha amalayse etc, to do the job easier. Its up to you. Some people just use a mixture of the malt with regular grain, whereas others will malt all the grain. Tony
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in making ethanol with corn, is there a process that does not require cooking the corn. Can one use a corn meal and other ingrdients and just let it ferment 'naturally' without heat source?
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SURE BUT TIME WOULD BE GREAT AND YEILD WOULD BE DIMINISHED
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i would like to know that also.. does the corn meal have the enzyme that you're talking about?
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I read around here somewhere that beano ,bean-o?, works.
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you guys really need to read homedistiller.org there is a welth of imformation thier on everthing you need to know about distilling.i'm really not trying to be a smart arse but please learn all you can about this hobby. before you try making hooch its alota fun but can dangerous.
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