@@andyme5853 I saw the episode, that’s what gave me the idea. Just looking for Randy’s take on it and a recipe. Not really any recipes are given on that show. ‘A little of this, a little of that.’ I’d like something to start from and then deviate to my liking.
Hey Randy! I've been Doing a Cranberry some with Dried cranberries and it's really good and also have done Cranberry juice and it's really good. I say you consider trying Cranberry Brandy... Thanks Buddy 👍
Toasted corn (about a medium toast. dry whole corn on a baking sheet @ 300 degrees. Stir frequently until it darkens to a orangish color and tastes like popcorn when chewed) maris otter barley, and honey (dark preferably) Mmmmmm ! Usual amounts of corn to malted barley for conversion.
Randy! Used your hot-water-cooler-sparge method (which you should trademark as NeverScortch 3000), and the mash came out perfect. Used corn and white sugar and purified water in a copper pot still. Thanks for the innovation. Question, what material would you recommend to do the last filtering when you add the mash to the pot? Cheesecloth? Old t-shirt? Pillowcase? Last bit of mash is chunky but smells good. Do you bother adding that or leave it behind? Thanks!
Hey Randy! You didn't use your usual mesh bag, so how did you keep the grist from clogging up the spout on the mash tun? Some kind of false bottom that fits really right to the side walls? inquiring minds want to know. Thanks!
Can you show how to remove bad taste from a sugar run I have ran a turbo mix with the carbon and it is close . I am using carbon and then 105 proof with tosted oak. Is there more I can do
I want to make a wheated bourbon. What is the maximum amount of grain can you mash in your 10 gallon cooler/mash tun? It looked like you started at one quart of water per pound of grain (before adding water to raise the temp). Is that your normal ratio?
I have done up to 23# no problem and 1 qt, water per # good starting point then add if needed to raise or lower temp. will end up looking like oat meal
A real quick answer for you with a bit of detail. Big Ed and Randy are correct. The yeasts used in brewing and distilling are not able to break down starches on their own. That is where Alpha and Beta amylase comes in. Alpha breaks down the long starch chains into smaller bite sized pieces so to speak, and the Beta breaks off the even smaller branches. Once broken down, yeast can then metabolize the sugars and they create alcohol as a by product. As Ed said, you would just be distilling starchy water if the conversion had not taken place. Think of distilling potato or pasta water. Hope this helps. --den
Hi, Still new to all this, but dont understand why you are using all grain to make a natural clear spirit instead of using a sugar wash. Maybe, If you get a minute, you could explain this to me. My apologies, but I am new to this and thought a neutral spirit was just a sugar wash.
Hi Spence great question first a neutral sprit can be made out of anything like sugar, grain, potatoes etc.it’s a higher proof and neutral in flavor that’s why good for mixing I do sugar washes this time I wanted to try something different this is a great hobby enjoy and cheers
Hey Randy love the videos👍 ?? I'm starting my first mash. I ordered a grain package. It is 10lbs 80% corn 10% barley and 10% rye. They mixed them together instead of separating the corn. I was going to cook the corn at 180° and ad the others at 160°. Trying to get as much out of the corn as possible. So I can't do that unless I ad amylase and some yeast nutrient?? Would that work?? Thanks
I'm pretty sure if you bring the barley to 180 and hold it like you want to with your corn, you will do in the amylase contained in it. It looks like they are including the barley just for conversion purposes. So, you might try this. Cook everything at 180 like you would your corn. Let it cool back to about 155, and add more malted barley, or use a powdered or liquid amylase product. Powdered amylase is very cheap and can be found a almost all brew shops. Good luck and happy distillin' --- den
@@everydayden5826 thanks I've got the amylaze I just needed to pick someone else's brain lol. Love what you do. The videos are very informative thanks 👊
@@billmccormickjr4884 You are very welcome Bill. I would love to take credit for Randy's videos, but I can't ha ha. I'm just like a bunch of others out there who try to help when we can, without stepping on other people's toes. Nobody knows it all, but I think we do a pretty good job of supporting each other with helpful ideas and advice when needed and asked for. Be well my friend. -- den
Hi Bill sorry for the delay getting back to to But it looks like Den helped you out thanks Den I would like to add one thing I would bet that the corn you got from you brew shop was flaked corn if so you can add it all at 155 deg it will work fine
Hey Randy update... It happened to be cracked 🌽 so it was a real job to get this hydrated and could never get a starch test to pass. In the end I just drained and sparged with a gravity of 1.035 Added 5 -29 oz cans of peaches in heavy syrup. 5 LDS of corn sugar. We got a gravity of 1.095 at 85°f 10 days it came out 1.001 Q..do you clear your mash?? I decided to clear and peach waste is nightmare lol. Put it through a cloth sparging bag. Everything is thin a no pulp but still 8 to 10 inches of cloudy beer. Is this ok in the still??
@@stillworksandbrewing 7 lb double crushed rye malt 4.5 lb double crushed barley malt 5 lb sugar 4 gallons of water alpha amalysis iodine test Followed recipes with exact temperatures. Distilled in a Chinese pot still. First Strip and then a slow run but get no taste of rye.
Great idea, but 16# of what grain? Barley, I'm guessing. You did give me a better idea of how many pounds of grain it might take to get to 1.085-1.090. Helped a lot. Working my way up on the poundage. Up to 12# pounds on my currently fermenting bourbon, inspired by your recipe. I kind of consider everything we run as moonshine. Have you considered a banana or pineapple moonshine/brandy. Or take your current batch and run the vapors through coffee. As always love the videos.
Bananas and Pineapple are/were shot in thump. Pineapple carries over better with a neutral wash. Maceration of fruits is a cheaper way of moonshine flavoring today. Modern flavored vodkas come to mind when shooting.
I have to correct myself in vid i said 16# but checked my notes and found i used 18# of 2 row barley sorry about that. banana could be good I have tasted coffee bourbon and it was very good Cheers my friend
@@stillworksandbrewing Good ole UJSSM is a great sour mash recipe. Easy to do with terrific results. I currently have a 6th gen bubbling away right now.
