Well done, Randy! I tried grocery store cornmeal and it clumped up something awful. My last batch was whole yellow corn coarsely ground and then run through my grain mill, and hi-temp enzymes. I adopted your drain bucket idea from a previous video but have also fermented on grain. I made a second batch the next day from the spent grain and sugar water, which gave me a double batch to distill. This is a great teaching video, thanks.
Teacher. This information provided is worth millions.. I do not distill, yet, but in the meantime, I am nourished by information that I use in 50% corn mead. thank you
I know your viewers will appreciate all the details for making this bourbon (you even included the cost). As usual, thank you for all you do to help everyone interested in our craft. 😄
Cant wait to see this one distilled out. Question.. Do you always ferment off grain. I always like fermenting on grain. I find that I get better flavor that way.
Great easy recipe, I have done similar several times, Keep up the great informative video's... Waiting with anticipation for the rest of this series, Great job Randy!
Great vid! Question is what do you do with the wort after pouring in in the bag and letting it drain into the fermentation bucket. Do you spurge it and do you leave the bag of wort in the liquid during fermentation or dispose of it?
Iodine advice from HD forums: "Don't drip your iodine anywhere it might get into the mash, and don't let the saccharification sample we tested get back into the mash. Just treat it like poison. And, if it turns the sample brown the conversion's complete, but if it turns black that means there's starch. It's easiest to test just a drizzle on a white porcelain plate, so the color's easy to read and it'll wash off without leaving a stain. Again, be careful with iodine -- if you touch it wash your hands, don't touch your eyes, nose or mouth." And, please, everyone, email your State Senator and House Representative asking them to make home distilling for personal consumption legal. Thx,
