Recipe per the video! 4 gal of water - Heated to 190 F - PH 4.5 5 lbs of corn flake - 30/45 mins at 190 F COOL DOWN TO 155 F (must be above 145 F for amylase) 1 tsp of amylase - 60/90 mins at 155 F (let amylase do its job) Rinse corn flakes with 1gal of cold water (Squeeze all water out of flakes) Add 5 lbs of sugar COOL DOWN TO 90 F 2 tbsp of yeast and FERMENT
New distiller here. I followed George's instructions and my first mash came out to a respectable 7.87 ABV before distillation. I love this channel. Happy distilling.
Been watching these back to back and it’s making a whole lotta sense! My great grandfather ran a lot of shine and I’m trying to learn the craft so I can continue where he left off
I love these beginners videos! I’m learning myself on the still kit side of it, haven’t started my 1st mash just yet till I make sure I’m 100% positive I’ve got everything ready for it.
Just started watching your videos due to needing to make some “hand sanitizer”. I haven’t made any in a while and these are very good reminders. Thanks!
I love it when you look at the screen like you can hear the people yelling “ WHAT!!!!!! No sanitizer?” And quickly school the beer makers that keep their brew labs like an operating room. Love it.
Thanx for all you do George. Distilling is my favorite hobby ever , I can never get enough info. Plus I forget most of it. Lol I’m still doing sugar heads. It’s been about 3 years now. I want to do at least one all grain
George, your videos are an awesome guide. Can't thank you enough for sharing your knowledge and expertise. I've made a sugar wash and now a corn mash...thanks from the great white north!
I've been running a 555 mash for a few months now and have been getting a constant product. Thank you for the videos. I learned a lot from watching your beginners guide. I hope you keep up the lords work 😅
Your the absolute best , watched your vids here on youtube and my first batch was great, especially with my pid controller that I learned from your video. Thank you so much.
It seems like there are a lot of ways to get pH down in water. What do you use? Not mentioned in video. Thank you so much for making this video series. It has been soooo helpful for me as a noobie.
Once again thank you George.By the way. Hot water. Best steriliser of any. In distilling, use of starsan is often over used. Well washed and clean, enough for most applications.
I’ve been watching most of your videos during this lockdown. I’ve learned a lot from you. Thank you very much for the amazing videos. It’s time for me to change the traditional method (making mash & distillation process) of making alcohol in this Borneo Island (Sarawak, Malaysia). One day I will email to you Geogre how moonshine (we called it langkau) is making here.
Great video George. My son loves the iodine test because it is science! Would be cool if we could find a central resource for all your recopies for reference.
I've been wanting to get a peanut boiler for years, but couldn't justify it as raw in shell peanuts are hard to find nearby. However after seeing your idea of keeping the grains in a cloth bag in the colander, I'm going to get me that pot the next time I can find one.
Fermenting on the grain just helps add more corn flavors into the new make later not much else it depends on what u want from ur whisky in the end flavor wise
Hi George...I heard the same comments a numbers of years ago. Zeroed in on the problem. Many people were using highly chlorinated and chemically treated city water. You may have already covered this, but the quality of make-up water is essential.
Me and my wife love his videos. Just moved to Texas (Huntsville), and there's no brew supply stores in a 1.5-hour drive. Looks like it, Amazon, and eBay 😀
Love your work George! I’ve spent days watching your stuff while it lockdown here. It’s kept me sane 🤣. Here’s a question. How about making a corn mash from fresh corn - in summer we are awash with sweet corn corn human eating. I think it may be more sugary when fresh as opposed to matured and dried off. Experiment time!
@barley and Hops Brewing I bought some amylaze enzyme a while ago without doing enough research. Does that even contain the right enzymes to convert starches?
Hi George had a quick question I know you said about dropping the water ph before mashing in. What are your thoughts on 5.2 ph buffer? Thanks a lot keep up the great work you are definitely one of the greats!
I noticed in one of your distilling videos that you use what looks like a fan/radiator water chiller. Would you please detail how you built such a device? I'm looking to build a closed loop water chiller. Please advise!
I am new to distilling and have been watching your videos, which are great!!! I have a question though about your "Beginner's guide #8 Corn Mash" I watched parts 1 and 2 however I searched for part 3 and did could not find it, did you make a part 3 or did you stop at part 2? Thanks and keep up the good work.
I am wondering what your colender is made of and how many qts it is. One last thing how many microns is your bag. I am just getting into grains. I do invert my sugar so I enjoyed your sugar video. Thanks
Hey George, love the videos. Can you make a video on creating a DIY cold water generator. You mentioned it in one of the videos. But I cannot find information on the topic.
I’ve heard if your using cracked corn you need to soak it in water overnight? Is this true. I know flaked corn is the preferred way but I’m trying to use corn from my farm instead and have it in cracked form.
I made a cornmeal mash. It’s been fermenting for about 5 days. I took a hydrometer reading and it was at 0. This mean that there is no more sugar for the yeast to eat. Does that mean it’s ready to run?
Hi George, glad to see your video, I have a question? I was watching this man make a corn mash and for the Alfa amylase he used sprouted corn, I guess it will work but I now barely is the go to grain.
Thanks so much for sharing the knowledge George, I'll be sure to do the same *;) Say' I'm wondering about that intro song ya got there? I sure do love me some good ol' timey folk music. Could you give us some recomends for shine'n music to listen to while we watch them bubbles. Maybe a whole vid could be done on the topic of that n good ol' stories outa the shiners mouth. Nothing but being there beats reading stories or listening to recorded music of real folk people. Ever read the "Foxfire" books? A real treasure that collection. If there's some books or vids like that ya might know about, I'd be heartfelt grateful.
Bare with me, I'm very new. Could you do this full process with the t500? I don't want to end up with something that only works correctly with their own recipes. I've heard some stories on forums that they can burn out during the tails if I try to potstill.
I went and found part 2 to this (it wasn’t on the beginner’s playlist), and I didn’t see you add the beta amylase (I believe you said the brand name is glucoamylase). Do you recommend adding the beta as well for the corn mash or just the alpha?
Hi Robert, its Alpha, Beta,/ 1 and 2/ A and B. When they talk of amylase [ for the purposes of our dicussion ] there are two types, Alpha amylase and Gluco amylase in other words Alpha and Beta, you add the Alpha first at the right temp then a while later add the Beta at the right temp, alpha takes care of the coarse sugars then Beta takes care of the rest though I find alpha is good enough for me considering the costs.
First batch I ever ran was a whole corn and malted barley mash. Corn flake makes sense since it is pre-gelatinized, but I found the gelatinization to be easy enough. No sugar. I try not to add any sugar.
This might be cool resipe to try wonder what this would be bourbon? 6 lb flaked Maize Corn 2 lb 1/3 cup malted rye 2 lb 1/3 cup Malted Barley 2-row Maybe smooth with a bite?
George I’m starting a batch of moonshine I just got my box. It has 35 pounds of ground up corn two bags of wheat and two bags of barley how much of the barley and wheat do I add with 5 pounds of corn.
I soaked the corn overnight then kept it at about 190 for an hour then ran it through the meat grinder. Put it back in the 25 gallon boiler yup scorched it. It wasn’t horrible I turned the fire off after that. Gonna move my process over to the mash tun. And maybe even let some of the corn sour. I hope it’s not game over from scorching it? I caught it it fairly early.
What about using corn flour/masa? They had a pretty good sale at the Bodega. When you start with cold water and continuous agitation of the corn flour and water, I didn't see the mix forming any lumps. Every pound of Corn flour will absorb about 1/10 of a gallon of water. After hydrating the flour you need to bring the temp up for the rest of your plan.
Does the body of the gain hull serve as bare feet on a wood floor vrs socks when the enzymes are trying to get busy? I trust that it dosnt matter but curios.
I have asked others but no one has said... what is the difference between 2-row, 6-row and regular ? I always hear 6 row barley but my grain mill locally doesnt carry it or 2 row.
Hey George! Love the videos and appreciate the education as I work on "perfecting" the art on my own. At the end of this video, you mention letting the corn go through the "cooking phase". Can you elaborate? Or, is there a separate video that explains that?
Jason , he is referring to cooking the corn till it gets softened or gelatinized . This will offer up the starches in the corn for the conversion to sugars with the addition of some sort of enzyme like malted grain or amylase .
George, do you know of anyone who has used the white corn recipe in the foxfire book series? If not could you? Might be interesting to see if the old ways will work.
i have a question thats keeping me awake at night cant yeast produce amylase enzyme? because when i bake bread i only use flour water salt and no sugar
Do you have to use Flaked Corn or can you use , cracked Corn. “Big” price difference. Or is it that you can use either, but Flaked will give you a better product
