How to make the best corn-mash for moonshine Part-3

Mash is rolling!

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[TheLittlelaurel]

The only difference is that you need a source of moving water for a worm condenser vs you can pump water through a doublewall condenser. You do not need a thump keg, you can just do a run with just shine in it, you can get a parrot and separate the hearts from the heads and tails with a alcometer. You can use you own homemade malt in place of yeast. The reason we don't do all that now days is because they have good yeast. Get best liquor you can, drink it and let me know about the hangover part.

[hpjunky70]

@TheLittlelaurel Thanks. You are very helpful:)

[TheLittlelaurel]

@hpjunky70 check out the yeast at milehighdistilling.

[TheLittlelaurel]

Just ask.



[TheLittlelaurel]

old timers used corn only, not even sugar. If you want to Waite for a couple of weeks try it. You need to sprout some corn for a week or so then grind it up after it dries for a week or so then you have malt that you can add instead of the yeast and add that and Waite for another few weeks for it to kick and then get a small yield after all that work. Old timers did not have yeast like we do now.

[TheLittlelaurel]

Corn is cooked in boiling water.

[hpjunky70]

@TheLittlelaurel Will do. Thanks all of the info. It's helped me alot.

[hpjunky70]

@penztoy Will do thanks

[penztoy]

@hpjunky70 See my comment above on running 20 gallons in 5 gal buckets. Once a mash has been heated after fermentation to distill it, all the yeast is dead and you'll need to add sugar, and more yeast after it's cooled below 100F. There will still be starches and sugars present so you will be able to start up a new batch, and now you can use the turbo yeasts that already have nutrients as part of their 'make up'. This helps to get the ferment done quicker and more reliably.

[penztoy]

@hpjunky70 Stripping is the first run of a new mash. You usually strip several buckets worth. Mix up 20 gals in (4) - 5 gal buckets and strip them. You would end up with say 3-4 gallons of alcohol. Add this 3-4 gallons to 4 gallons of spring water (should be clear) and re-distill. Instead of using corn or just sugar, ferment apple, peaches, any fruit and use a pot still to get the alky. It'll have good flavors. Reflux stills will not produce flavor as well.

[penztoy]

@hpjunky70 After you distill it the second time, slowly, it should be in the high 180's and you then can cut it back with spring water to 100 or 80 or whatever proof you feel comfortable drinking. Just because you can make 170+ proof alcohol doesn't mean it's drinkable, alcohol is a poison in high concentrations! That's the main reason you find most if not all 'store bought' liquor below 80 proof. You should NOT get any further heads from the 2nd run but taste test it as it starts.

[hpjunky70]

@penztoy Do you have to make new mash for every stripping run or do you just add water (or ends) and run it again?

[hpjunky70]

@TheLittlelaurel I saw a vid of an old timer doing this and he said you won't get a hangover if you do it this way. I can't find a recipe to make mash with out yeast. I want the best not to worried about the work. Do you think a pot still with a condenser is just as good as one using a worm? How importent is a thump keg for quality? I want to make the best still and i like the idea of the condenser syle because they don't look like a traditional still. I want my still low key.