Years ago elderly neighbor used to make this to be enjoyed in the summer months. No one bothered to ask for the recipe. Your recipe is the closest to what I experienced in terms of clarity and taste. I long to taste this wine once more.
This was a great video. I'm still a "young" brewer, 2 years in and I just started a corn mead back in January. I used the kernels instead of the cobs and plan on adding some habenero to it this weekend. It was inspired by your group collaboration last year. Thanks for all the great videos.
It wasn't on my to-do list before AND I can now say enthusiastically, it won't be on the list any time soon! Thanks for showing the process and great description.
We made corn cob jelly last summer. I’d say it had a very honey like flavor and aroma, everyone who tried it has loved it. Had me thinking about fermenting next, then I saw this! Definitely on the to do now!! Thank you!
Well well, that is just fascinating. I grow a fair amount of corn for our family and our chickens anyway, so getting the cobs will not be a problem. I'll refer back to this again next fall after harvest, thanks!
@@DointheMost I appreciate that, there's a lot for me to learn here. I have the basics of country wines down pretty well, but among other things I want to learn more about saving that Kveik yeast. So I'll check out your video on that as well. I remember with painful clarity the dark days of early in the pandemic, when packets of wine yeast were rare as hen's teeth ;)
@@dogslobbergardens6606 Someday I should show off my yeast collection in the fridge… But I’m afraid to draw too much attention to it or Anna might rethink dedicating that space to all my little buggies 😂
Oooohhhh yeah!!!!!! Grilled fish!!!!!......... Hope it pairs well....... Can't imagine it wouldn't though........ Thanks for this..... It's unusual but that's what makes things interesting!!!!
I appreciate the hard work you put into these videos! Another great one, by the way! Is this something you would consider oaking or using cinnamon in? On that subject, in another one of your videos you mentioned tinctures being a good way to introduce flavors into your wine or mead. A while ago, I bought some Hungarian Oak and French oak, and after boiling them for about 10 minutes with just enough water to cover the oak, I put the wood and liquid in a half gallon jar. It was about 1/2 full, and I filled it the rest of the way with vodka. I let it sit for about a month, but I tasted it a few times during those months. I have since decided I want to continue using this method. The results are very good, I think. Have you tried something like this before? Thanks again!
Do you think there’s a significant difference in final taste between corn sugar, and cane sugar. I’ve not used corn sugar (dextrose)… reading that it’s less sweet. Just wondering if it adds to the product enough to make it worth getting.
This was so interesting! I won’t be making this anytime soon as it would take me a VERY long time to collect enough corn cobs for this brew. But if at some point I were to find myself in a position to do so I definitely would. I never used powdered wine tannin in all my years of home brewing (30-ish years), always relying on the tannins in fruit skins or tea and later on the tannins from oaking as a more recent development until I won a mead making kit. Following the “have it, might as well try it” frame of mind I used some in a mead that was a little blah. Boy, did it make a difference! Nice perk is that it helps clear as well. ☺️
Yep - I love powdered wine tannin for some very specific purposes. But I also love using other tannin sources that provide something a bit different in addition. Happy brewing!
@@DointheMost - True. I don’t always use it. When I find a mead needs adjusting I go over my options. Some times the powdered tannin wins. Same with planning a recipe. It’s an extra option that has entered my various choices towards a desired result. Happy brewing.
Agree! When I first started I really would have benefited from knowing about the intricacies of the commonly used wine yeasts. I also think there are probably folks who just stick with the same yeast because they are just worried about losing the product to a “risky” experiment 🤷🏼♂️
Great video! I have a half-related question: You used lemon juice in secondary but got it very clear. I followed your skeeter pee recipe last summer and it turned out amazing. However, it never cleared up (used EC1118 and bentonite in secondary). Do you reckon that pectolase would be required to achieve such a clarity?
Pectinase is good for lemon juice, definitely use in primary if you have it on hand. If I recall the original Skeeter Pee recipe, it uses sparkolloid to clear it up. Given enough time, mine will always clear on its own. Given enough time. Haha. Happy brewing!
Toasting the corn cobs and carbonating your next batch might make this more like a beer than a vine. Adding sumac instead of lemon juice would add a more complex tangy spicynesse as well an acidic flavor like the lemon.
Now MMM needs to do can it be a mead with corn puffs! I prolly would ohace tried to blend the cobs so the enzymes could work easier, would it change out comes who knows
exelente video, crees que se pueda hacer una especie de sake o vino d arroz usando las alfa amilasas??? sin usar el koji kim q es el hongo tradicional para hacer este tipo de vino, de hecho estaria genial que hicieras un video d esto que te comento. saludos y muchas gracias
If you more sugar out of the corn getting dried corn off the cob and milling it will get better results thats what they do when making a corn wine for distilling
I'm only guessing here, but if you used field corn (which just doesn't have as much sugars in it to start with) it might be wise to use a lot more kernels and maybe not so much of the cobs themselves. Field corn is generally a lot less expensive though, and you can get it any time of year. So that might work out just fine? EDIT: bear in mind that whiskey/moonshine and even many vodka distillers almost always use field corn, and they seem to get up to around 10 or 12 percent potential alcohol before distilling without a problem. So.. yeah, I'm confident it can work. It's just a matter of how much actual corn you start with, I think.
Hey, I have tried it four times. The last batch was pretty decent but it still had a little of that “tomato breath” taste on the exhale. If you plan to try it, here are a few tips: Don’t use canned paste, sauce, or tomatoes. Use either some apple juice or grape juice to give it some body. Expect to have a lot of lees- like half. Light oak is a nice addition since it can come out like a Chardonnay. I thought it would taste better after aging, but I think it was better young every time. Good luck! 🍀
@@ozoneswiftak The last time I did it I used 3 lbs of cut tomatoes per 3 qts of apple juice, and I added about a 1/4 cup of cut and sifted dried hibiscus flowers per gallon. Tomatoes by themselves were ok when it was young but as it got 8 months or so old, it wasn’t that great. Good luck!🍀
@@DointheMost yes, light-flavored fruits like that would make sense. Could be very refreshing indeed! Maybe a "picnic wine" based on corn and jazzed up with a little watermelon, because what's better at a picnic than sweet corn and watermelon? OK, that might be stretching it a little...
Interesting. Kind of weird but interesting. Doesn't sound very appealing. But it's just weird enough to make me curious enough to try it. Not enough for me to brew it though.
