How to make the best corn mash for moonshine part-2

[akerfam1]

question for you here..... what do you use to down prof other than water? By the way, your video's rock....

[Lynium]

realy? on;y about a week, give or take a day or so? I was always under the assumption/impression that they took alot longer.. is that because you used turbo yeast or no?

I always used alternate quick fermenting washes, but i think i may have to try a good ole classic corn mash if they are that quick.

just curious if you know the end percent of alcho content in the mash as well?

[TheLittlelaurel]

@Lynium I tried some turbo and it was ready in about 4-days. In the summer I make 50-gal on Monday and run it on Saturday using wiskey yeast, runs about 10%. Turbo will boost it up there for a better yield but I think you loose some quality.

[TheLittlelaurel]

4-quarts will take 1-lb of sugar. I would add one pack of red top yeast and maybe 4-cups cooked corn meal.

[1deidrich]

Do you know how much sugar corn and yeast i need to make 4 quarts of mash? it would help me ALOT if you could get back to me soon:) or if anyone knows shoot me a txt 502-663-3374

[Lynium]

@1deidrich not to be rude or nothing, but did you just seriously post up your number on youtube?

heres a suggestion for you, go to the homedistiller site. they have calculators for such things, and many more...

[TheLittlelaurel]

I would cook 10-lb corn meal in a kettle with 5-gal water till it gets kind of thick,, you need to add the meal before it gets to hot and keep stirring till it gets kind of thick. let sit overnight then boil 5-gal of water and put it in with the mashed meal in a larger container and add 10-lb sugar, stir, and the yeast when it gets to the yeast recommended temp. keep in a warm place till the bubbles cease to rise 3 to 5 days, it will taste sour, strain the beer and run in still, = 1-GAL shine.

[gibsonvernon53]

i got a 10 gal pot, for each run.. ty

[TheLittlelaurel]

I cook the corn, I will make it more clear this spring when I get started again, thanks!

[agdthatguy]

you missed the most important step. cook the corn and let it cool ,then pitch in the yeast.the cooking of the corn releases more of the staches for fermenting

[TheLittlelaurel]

@agdthatguy I will make that more clear in the next video, I do cook my corn, thanks.



[bwinn10]

that looks good

[TheLittlelaurel]

Send me an E-mail and I will give you the contact info or give it to me.

littlelaurelfarm@gmail.com

[gibsonvernon53]

@TheLittlelaurel hello im just starting to learn how to make mash can you send me a recipe i like yours thank you if you can gibsonvernon 53@yahoo.com

[TheLittlelaurel]

@gibsonvernon53 How much are you wanting to make?

[amoscsa]

How can I talk to you, I have too many questions to ask?

[jeffz1212]

Great video!!! How much yeast do you add?

[amoscsa]

When do you know when to stop running the mash in the still. Does it quit coming out, or does the proof fall off to a level that is no good?

[TheLittlelaurel]

How much you running off? It takes 10- gal beer for 1 gal of shine. If you make 10-gal throw away the first cup and you will have 1-gal.

[MrSurfscoter]

Thanks...I will make it in a different container...I appreciate you taking the time to put up the videos...Im looking to get a 55 gal stainless steel drum...So you said when the first batch is done I can add sugar and fresh water..let it cool down and add yeast...let that ferm. for 7 to 8 days and then start cooking again...

Thanks

[TheLittlelaurel]

Unless you are making 1000-gal, I would not put the mash in the same pot as the still. The mash can burn and make the booze taste bad. The mash that is fermented in the same pot as the still is a hog still, thats not the way to go unless you are making such a large batch that its going to be ran over and over again.

[MrSurfscoter]

TheLittlelaurel.....awesome video...is it best to mix and then add to still or can I mix this in the pot to run in the still...because i saw where you like to take out the beer and leave the mash in the bottom of your mixing barrel...Thanks

[amoscsa]

How do you get the proof higher?

[TheLittlelaurel]

Thats good for whiskey, I blend mine down to 80-proof with spring water.

[amoscsa]

Hey,

All went well yesterday. I had a blast doing it. Thanks for all your help! It was 110 proof at first, is that low?

[TheLittlelaurel]

Is the mash in the still? If so then just top off with fresh water and add sugar while its hot and let cool to a temp that you can add the yeast and re-start the mash again.

[amoscsa]

I'm running the mash tomorrow, do I reuse the mash after I run it in the still or do I start with fresh water?

[TheLittlelaurel]

It is from an old timey recipe, it is said that it helps the mash go through a souring process like the second run is sour mash and you will get more on that run than on the sweet mash (first run) so whatever can give you an edge for more liquor I will try.

[amoscsa]

Do you have to let the sour mash sit for a week the second time? Do you add yeast again?

[TheLittlelaurel]

@amoscsa I add the yeast again because I like boiling water added each time and the high temp kills it. Low 10% whiskey yeast you can use over again. I use the mash over with in a weeks time in the warm weather to keep from getting funky.

[seume]

Why do you wait a day until you add your sugar after you cook your meal, I've always just cooked the mash let it cool before pitching the yeast?

[amoscsa]

This is probably a stupid question but how do I know when a batch is through running in the still? And you said to save your mash and put 50lbs of sugar in and top it off. Do you let it sit again for several days?

[TheLittlelaurel]

The bad alcohol boils off at a lower temp than the good alcohol, If you run off 50-gal in the 10-gal still you will get about 4-gal on the first run off, keep the same mash and just add another 50-lbs of sugar and boiling water back to the mash and the next run will be sour mash, you will get more alcohol from that second batch.

[amoscsa]

@TheLittlelaurel

Ok, so I would have to throw away some each time I load the 10 Gal still from the mash barrel, is this correct? About how much would I throw out?

[TheLittlelaurel]

@amoscsa I would throw out about 1/4 of a pint.

[TheLittlelaurel]

Just put the beer in, keep the mash out. I use a pump and cheese cloth for a filter, keep the pump off the bottom about 3-inches so as to not suck-up any mash.

[amoscsa]

@TheLittlelaurel

Thanks for answering. I am new at this. I have another question. My still is a 10gal, if I mix a 50 gal drum of mash and run the still until the 50 gal is gone, will I have to throw away some whiskey each time I load the still? How much and why? And how do I know it is done with each run?

[amoscsa]

Thanks for sharing!! When the mash is ready to run do you put it directly in your still as is or do you filter it so it wont burn on the bottom?

[TheLittlelaurel]

Sure, wiskey yeast is good. Try some with just all rye, you can sprout the rye then dry it for your malt. Just put in a food processor when dry and grind the hell out of it. Use one pound sugar per gal of water. I like to use 1/2 white and 1/2 brown for a nice taste. Just keep playing around with differant grains and combinations and develop to your taste.

[TheLittlelaurel]

I use a Britta filter, works great! Any nasty oils or bad alcohol should be thrown out with the first stuff that comes out of the still. I throw about the first quart out but I'm making 5-gal. If you are making less you need not throw out so much. There are formulas on line to help you figure out the ratio.



[boyes0n]

but do run the spirit through charcoal to get rid of the fusel oil? if so, does the liquor lose taste and flavor?

[TheLittlelaurel]

Red top yeast is a good yeast to use. People... Don't read to much or you will get confused about it. I'm just making good old moonshine here. You can use what ever you want in your mash but the more you read about it and start using this and that to your mash the more its not traditional. Rye will give it a good taste or mix rye with corn or use whiskey yeast, hell put some peaches in for split brandy.

[boyes0n]

@TheLittlelaurel okey! will try to mix it with rye, i don't Red top yeast is available here in sweden.. so i think i'll go with whiskey yeast or bread yeast for a more traditional way.

[TheLittlelaurel]

boiling water is added several times to the mash and converts the same as boiling, thanks.

[boyes0n]

@TheLittlelaurel okay! I'll try your recipe next week but I'll add a some corn flakes because I heard that gives the mash even more flavor and aroma. but I'm not sure what yeast I should use, cause Turbo yeast adds so much fusel oil to the mash when you distilling it. so I think i'm gonna go with simple bread yeast.

[boyes0n]

but shouldn't you boil the corn for 20 min so the cornstarch converts in to suger or is done in the souring effect?

[Metomsky]

@boyes0n i was wondering about the cornstarch to sugar. from what i read is that the corn don't have the right amount of imzimes in it to convert.

[Metomsky]

How did it turn out.? Turbo yeast! Did it taste off?

[boyes0n]

@Metomsky turbo yeast is the worst you can use for corn liqour, use bread yeast or beer yeast

[TheLittlelaurel]

I am using 50-lbs of sugar, I find it just as easy to put it in the mash 50-gal drum as I would have to fill the white bucket several times with the amount of sugar used in 1-lb sugar to 1-gal water.

Thanks.

[penztoy]

you can dump your sugar in the white bucket you're putting the hot water in and disolve it. Makes it easier to get the sugar in solution.

[TheLittlelaurel]

45-gal took 2.75 cups of yeast.