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A break down of the video. Ingredients: 2.5 lbs six-grain mix (cracked corn, whole wheat, whole oats, whole barley, whole milo, and peas) 1 gallon of water 1 tablespoon amylase enzyme or ground malted barley 6 lbs white sugar 1 gallon room-temperature water Yeast (approximately 1-2 tablespoons) Equipment: 14-quart pressure canner Thermometer Refractometer (for measuring specific gravity) Glass carboy (or a suitable fermenting vessel) Airlock Instructions: Prepare the Grains: Place 2.5 lbs of six-grain mix into the pressure canner. Add 1 gallon of water to the canner. Cook the Grains: Secure the lid on the pressure canner. Select the “Porridge” setting and add 10 minutes to the default time. Allow it to cook overnight or for about 8 hours. Cool and Add Enzymes: After cooking, let the pressure canner depressurize naturally. Once depressurized, open the lid and stir the mash. Check the temperature (aim for 150-157°F). Add 1 tablespoon of amylase enzyme or ground malted barley. Stir the mixture thoroughly and let it sit for about 1.5 hours, cooling down. Prepare the Sugar Solution: Dissolve 6 lbs of white sugar in 1 gallon of room-temperature water. Combine and Measure: Transfer the mash to a fermenting vessel (e.g., a glass carboy). Add the sugar solution to the vessel. Fill with additional water to reach about 4.5 gallons total volume. Measure the temperature (should be around 95°F) and the specific gravity (target 1.070). Pitch the Yeast: Sprinkle the yeast over the surface of the mash. Let it sit for about 10-30 minutes until it starts foaming. Secure the airlock on the fermenting vessel. Fermentation: Allow the mash to ferment, checking periodically. The yeast will convert the starches to sugars and then to alcohol. Monitoring: Monitor the fermentation process and ensure the airlock is bubbling. Notes: This recipe is designed for 5 gallons of mash. Adjust quantities if using a different size pressure canner. Always ensure proper sanitation to prevent contamination.
Made a 650CC moonshine with a total of 79 % (158 proof) put a bunch of cherry’s that were already on siroop. Also put a cinnamon stick and filled it up to the top of the 2 liter jar with some brown sugar water. So shake ones a day and wait for at least 2 weeks. Will bring it down to 40 or 35 % ones it is done. Can’t wait to taste it. So thanks for the nice idea. 👍🏻 Keep the ideas coming, I will for sure try some more.
Raisins are not a significant teast nutrient. Your yeast need nitrogen. Raisins don't really contain nitrogen. If you want a yeast nutrient use Fermaid -O, Fermaid-K or DAP.
How many days has it been and just give me a little more information. You can try to heat it up to 80 to 85 degrees and aerate it and add some more yeast. Let me know if you have more questions
so a little confused I have an apple mash with a reading of 1.070 and abv of 9. Is this good to run? Your video says don't run til 0.990. Did I miss something?
1.07 is what your starting gravity reading at the beginning of the fermentation process. 0.999 is what your reading should be when ready to put in your pot.
Hi, my name is rusty. I learned about the big mouth bubbler from you they are gorgeous pieces of glass. Sometimes I have trouble with the gasket Oring,sealing ,not sure what you wanna call it. Any suggestions, thank you. Keep on SHINING.
Remove the wide silicone seal and flip it over so the big edge which was the top is on the bottom. Then put it under warmish water and put it on the carboy and then give it a twist. The sugar wash video shows how we twist it. And you will notice that the silicone lays out flat. Thanks for watching and commenting.
I have a VEVOR 9.6 gallon stainless steel still . I am a newbie about to run my first mash ever. Can I run 5 gallons first in my 9.6 gallon still in case I mess up. Then run my other 5 gallon
This person says yeast is activated between 95 and 100° That is a lie. The true fact is it’s safe to add east at 90° and less anything above 90° will kill off to use this idiot does not know what they’re talking about
88 degrees is not too cold amateur 90 to 50 is the ranges folks , this person I pressing info to you that don’t even know what they are doing themselves
IM CONFUSED: What ive been seeing, to make the Sour Mash, They say their NO NEED to add more yeast, its suppose to work with the left over yeast in your 1st Mash? Please Respond, im making my 1st sourmash after 2 years!
Go to the blog and click on the menu bar and click on the printable and it the batch record sheets. The link is in the description below the video to the blog. Thank you
Y'all didn't make a single DROP of corn liquor there. You gelatinized the corn, but didn't add a single enzymatic adjunct (or enzymes alone) to convert those freed starches into corn sugar to ferment... so no, that was not a "Basic Mash for Moonshine," that was "a cane sugar wash with unfermentable corn solids" ... and nobody calls that moonshine unless they're a conman or a fool who got conned.
It is a beginner recipe and is an introduction to grains. Then when they get used to it they can start converting the starches into fermentable sugars and work their way to an all grain. We have groups for all levels. Thank you for your input.
@@FarmhouseBC I get that you want to hit the best SEO with the terms that will get the most hits, but it just runs all over me that there are HUNDREDS of RU-vid videos like this that falsely say they are showing a mash recipe but they don't actually mash the corn at all. My issue is with stretching the truth in the naming, which has caused the abundance of misinformed people getting into distilling. I've talked to people who have had distilling channels for YEARS and think that just boiling cornmeal for an hour does the full conversion and makes corn liquor. Their comments sections are full of viewers asking why they didn't get any alcohol when they followed all the steps but without the cane sugar, just like the video said they could if they wanted all-grain... and even when you don't explicitly say that, you directly imply it when you omit that part and call it a mash. Multiple channels have argued with me and said that I'M wrong, that it's an old family recipe and that's real corn liquor... and they believe it because so many people misrepresent sugar washes with hot corn as a corn liquor mash. They saw stupid fake "Popcorn's Famous Mash Recipe" videos of sugar washes with hot corn and think that's the way their fabled alleged Prohibition Era relative made shine and they start swearing to it and defending the shit they pieced together in their heads based on family myth and the dishonest recipes online that call these washes a mash. And then they link to videos like this one to "prove" that they're right, so they feel justified in continuing to spread bullshit. Pardon my swearing... the Army made me learn it as a second language.
@@stevealford230 I agree I teach hundreds of thousands of people on my group’s and this simple corn is better than a sugar wash. If you keep the gravity low at least it’s drinkable. But if you try to teach people all grain no added sugar they will fail and give up the craft. If you start them out simple and work them up then they will succeed.
If you didn't want to use sugar for an all grain, could you just do 2 batches of the gelatinous porridge 😂. One after the other then bring combined temp to enzyme temp with hot water and follow on from there eith yeast pitching etc.
Yes you can use multiple batches and pour them into a insulated container such as a cooler chest or water cooler until you get a starting gravity of about 1.065. Normal all grain recipe takes 2.5 pounds of grain per gallon to get that.
What if you use to much yeast? That is to say, how fo you get the horse back out un front of the cart. 3lbs sweet taters 3 pints fermented persimmon jam 10lbs sugar Added sugar to a rolling boil at 220 degrees. Added sugar, stirred until dissolved and removed from heat. Waiting for 95° and a wunderin if 3/4 of an ounce of old yeast is a might excessive? Doesn't more yeast just take less time to 'go off'?
I don’t cooking grains with the soured pulp and adding the back set and bringing up the starting gravity up with cane sugar. I usually do a starting gravity of 1.065. If you convert the starches into fermentable sugars it is usually less than a pound of sugar per gallon.
@allenparker3472 any single grain or combination of 2 or more grains. Example.....10 gallon mash is 5 pounds of grain total. So you could have 2.5lb corn, 1.25lb wheat and 1.25lb barley malt to total 5 pounds.
