When u r adding hot water to the corn and checking temperature to attain 190 degrees. You have not shown whether the flame is on or not. Also you have said to cook for 1.5 hours to separate starch. How it is possible to maintain 190 degrees without flame.
adding boiling water to start hoping at least 190 cover in drink cooler mash tun to help hold temp it will cool down it works for me i am in the process of making a heated mash tun so i can keep that190 and shorten that time
I made a corn vodka a couple of months ago. I made a corn wash and then used a BUNCH of feints to get the wash up to 30% ABV. Double distilled it, came off the still at 92abv. I was happy with that. Until I made a drink with an oz of it and forgot to proof it down. 2 drinks in and I was SLOBBERED. hahah. Fun times! I did want to ask you where you get your enzymes?
Gotta say I don't think that I have ever thought of doing a vodka using corn, but why not. Sounds delicious, can't wait to see how it turns out. Something special for Wednesday? Looking forward.
When u r adding hot water to the corn and checking temperature to attain 190 degrees. You have not shown whether the flame is on or not. Also you have said to cook for 1.5 hours to separate starch. How it is possible to maintain 190 degrees without flame.
hello At what temperature do you put the corn to release the starch? At what temperature should we add alpha-amylase enzyme? Thank you if you guide me.
What eas your total volume of Mash when starting yhe ferment? My last batch All Grain, I used 14.5 lbsGround Corn, 2.5 lbs Malt 2 Row Barley. My set up, Pot=8gal, my Cook & Ferment Pot is 7gal. I was going for a 7gal Mash, started with 5gal water, the Corn Gelatinized sooo much i had to add more water to be able to work. Cooked/Steeped Corn 1-2 hrs, added Barley at temp., had to add more water to work it (stir). By this time i had a Full Pot and a SG .040. I let set over night to bring down yo Yeast temp. After Spargeing i got around 3 gal., didnt want to add more water or add Sugar. I thought the SG .040, All grain was best i was gonna get. I fermented, Ran and after Foreshots/Heads, i barely got 9oz finish products at 110prf. My conclusion is, i need Bigger Cooking Pots and Fermenters to get to my 7gal Mash. Plus, how to get more Volume, with a high SG., without adding Sugar. I dont want to break down and start using chemicals.
Is that a burr mill you're using to mill the whole grain yellow dent? If you can share what it is and where you got it/how you shopped for and decided upon it, I have a great need. Thank you for your awesome videos!
I didn't think about making vodka from corn. I've ordered a bubble plate and will try it as soon as it arrives. Subscribe to the channel and comment, everyone!
Ok. So I have an all corn mash fermenting atm. I was going to distill over plates and would get 190 proof. I need to run it a bit quicker to get a lower ABV and flavor?
The spirit needs to be between 160 to 196 proof coming off the still to be considered vodka. Then tempered down to a drinkable level usually between 80 to 100 proof. If not you will be hammered after 2 or 3 drinks. Trust me on that one from personal experience.
I was upstate by Corning and stopped at a feed store.. bought 100lbs sweet feed for fun.. any sweet feed recipes Randy? Im on a 2nd generation sour mash and its not terrible.. just looking for ideas from the master.. 😊.. God Bless....