ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
How to make a corn mash for distilling
ฝัง
- เผยแพร่เมื่อ 13 ธ.ค. 2015
- This is our technique for making a corn mash. We describe the method we use to steep our flaked corn (you can use corn meal) with 6 row barley to use the Barley's enzymes to convert the starches in the corn into fermentable sugars. After conversion we also demonstrate how to test your success in converting the starches. After all is done and tested we added it to our fastfermnet and finished up by adding the yeast nutrient and yeast.
Been making single malt for awhile, what a great quick refresher ! I had previous recipes, but I JUST MISS GEORGE!
I hope you are doing GREAT and enjoying life. Best Wishes and many thanks to an awesome mentor. Thanks again George👍👍
I read through several comments about corn meal and starch conversion. Here was the original question:
" I was wondering if you use corn meal if you would have to use the barley to help convert the starches in the corn into fermentable sugars or can you leave the barley out and just steep the corn meal and that will convert the starches in the corn into fermentable sugars".
Several replies led me to another test.
Here are the results:
1LB corn meal
1 gallon water
Mixed and took original readings (gravity was 1.001 and the iodine test for starch was positive)
Brought it to a boil and steeped it for 1 hour.
Cooled the mix and took the reading again:
results: Gravity was 1.001 and the iodine test for starch was positive.
Second test with the remainder of the mixture:
Heated to 155 and added 1/2 teaspoon of Amylase Enzyme.
Steeped for 30 minutes
Test results: Gravity was 1.035 and the iodine test for starch was negative. The mixture was also sweet, watery liquid and sticky on my fingers as opposed to its original texture which was thick.
My reinforce the science of converting starch to sugar. Amylase Enzyme must be present. Corn meal will not convert itself not can it.
If using straight corn meal works for you please continue to do this. If you add any sugar to your corn meal and water mixture to ferment it will ferment but it is the sugar you added that ferments and not the corn meal.
all I can say is the science does not support corn meal converting itself
George
I definitely see a video coming on this one.
George
Barley and Hops Brewing LLC A
Corn meal cannot convert itself, but if you malt corn seed, it will convert to sugars.
Barley and Hops Brewing LLC If you were to use cornmeal how do you strain it? Wouldn't it just flow right through the Brew bag?
Michael Norwood first of all what I would do is use cracked corn or if it is powder form just let it settle when fermenting and bottle or keg as usual when brewing has finished.
This guy is a national treasure.
Thank you George , I enjoy watching your videos , I have learned a lot and I’m still learning
You are very welcome
where were you at 15 yrs. ago when I was wanting to learn? so I finally got self taught by mistakes and failures. you got some good video's good to see.
George, I love your videos. I finally found someone who knows what they are talking about! So many idiots make videos with false and dangerous information and claim it to be the gospel truth! Distilling and brewing is a science and you explain it so that we don't need a degree in chemistry to understand! THANK YOU!!!! I need to come see you and pick up a beginners 🍺 beer kit.
Thanks.
George , could you do an episode on the different yeasts and which are best for gaining the highest ABV and what the limitations are .......
That would help me a bunch. Ty Sir ......... Happy Brewing !
you are perfect sir you have taught me a lot of things about mash and distillation thanks a lot
So, I got a 24 quart stock pot with a steaming basket inside. I use that, along with a 200 micron polyester bag and it works great ! The basket keeps the bag away from the bottom of the pot. When I'm done steeping, the bag lifts right out with the basket. SO much easier than trying to separate the liquid from the solids by other forms of straining.
I sure miss George. he made good and informed videos.
Chris Howse what happened to him?
He just posted videos 3&4 Days ago
Just wanted to tell you thank you so much for your helpful videos. You do a great job explaining everything needed to know for all the processes. Love the great personality, I could watch your videos all day! Keep them coming!!!!
George you are the teacher and i am the student and i love coming to your class
I live in Australia a bottle of rum costs me almost $50 you are helping me negate the crazy tax rates
I wish I could thumbs up your videos more than once George. Thanks.
Your the man,ty for sharing your wealth of knowledge to the rest of us
awesome videos. never too much info
George I made this exactly the way you did except I added 1 Qt of Honey. It turned out amazing.
Man, great channel and videos. No comparison the best on youtube. Incredibly great explanations for a sometimes vague process. Thanks alot!
I use stone ground Indian Head corn meal and cane sugar wash. After distillation add charred oak chips. Excellent explanation and review
First time distilling I used flake corn, 6 row barley , sugar yeast and water , I never cooked it I let it ferment for 7 days then filtered it and distilled it I got a shine that was 165 proof , I'm gonna try it your way cooking the corn and grains it makes more sense
Good stuff as always George.
Thank you.👍
Awesome video. Absolutely informative in an easy to understand platform.
I saw one of your videos on oak aging in barrels which is what I want to do. I've been using chips with success but, want to know more about the barrels. Very informative. Now I watched this out of curiosity and, subscribed. I do ciders and, beers. I don't distill. Interesting video converting starch to fermentable sugar test with iodine. Great channel! I can learn much from your videos
Cooked up 75 to 80 eara of corn for freezing and remembered what you said about. Us trying something and letting you know. Added 7 lbs to the 4 plus gallons of sticky water added just enough cool water to get to 5 gallons let cool. Checked the SG ,1.075. Just finished fermenting down to .9999. Happy distilling
7lbs of sugar
something i wanna mention to all you new comers not to rain on your parade gorge you know way more then i do ut try your own thing a while get it to where tou like it then try new techies if you dont get how it works you dont need to just do it after a while go back to learning the same thi g about those techniques and it will make more sense try a knak at it again till you like what you findall i use is corn and barley and i just recently started understanding starch conversion.. thanks again for your shelf of knowledge gorge i appreciate your shareing of it
Glad to see the videos back up
Thanks for sharing. Very educational
Thanks for the video , George !
You remind me of my favorite teacher in high school (Mr Sims - electronics, who dropped a tv tube from a bench) - (I'd actually attend your classes) - yup.. I'd attend your classes and ask id I could babysit your kids. :)
I also had a Mr. Sims as an electronics teacher. :-)
I was in Michigan.
I love your style and how you go alt your videos the one thing that gets me lost and of track is how long it gets too explain. I wish you made some new videos that you summerise Everything for us that want go watch and go at the same time.
This is a gold mine! Noticed you haven't posted in a while. Thank you Sir, for everything you've done for so many of us. Hope you're doing well.
I believe he passed
Good presentation. I'll try it. Thanks.
thank you for this, explaining the APV helped me out a lot very few take the time great video
A LOT of homebrewers use iodophor, as a sanitizing
agent Iodophor can also be used in the iodine starch
test. And, you've already got it.
Yes, I did, for quite a few years, professionally, and in
homebrewing.
steve
Exactly, there's nothing that says you can't do preparation and show how it is done. Many people like to know just out of curiosity. Awesome video by the way, very informative. I am curious if you are going to show how that fast ferment works in this mashing process. Won't the grains clog up the lower ball where you remove the yeast?? Would be great to see a video on that and how you would remove the wash after fermentation is complete....... Just an idea. Thanks for these great videos they have been very informative.
This is an excellent video thank you
Good post,and a good job, very in formative .thumbs up and I subscribed, cheers !
Thanks George!
love the videos, im just starting into distilling, but I have been doing home brewed beer for 5 years, malt and into all grain... My father was a old moonshiner in Va. so :) still tring to track down his recipe, his was origanally done with horse feed,lol
I LOVE YOUR VIDEOS!!! ❤️ But stop welcoming us back we didn’t go anywhere!! 🤣🤣
Learning a lot from your videos tho your awesome
Awesome! Thank you!
by all means george is the most amazing and helpful man on this subject , actually he has helped myself out very much, if you need to know anything about distilling he,s the man,,, thanks george,, ur the man
+Ray Fuselier Ray, thanks so much for the kind words.
happy distilling
George
The best book you can find on internet The Complete Distiller by Nixon & McCaw...
thank you for the great video.
Great channel, my father and I own Lazy RW Distillery, here in Nebraska, your information is spot on! Really enjoy your posts!
+Lysle Roe Thank you so much. Similar to what you do, I feel like I provide a public service (smile).
George
Thanx. Very helpfull!!!!
Love your video's. Probably the most articulate and well produced instructional videos on the net. Well done Sir. Being South African, the term "flaked corn" is foreign to me. We would commercially be able to buy (a) milled corn (for grits etc.) but I think this has already been bleached? (b) whole yellow corn "popcorn" grade which is probably dried sweetcorn or (c) we could probably buy large grain normal corn that has also been dried.
So which is more appropriate in if whole corn form and then how could I flake it?
Thanks "Thurston Howell III"!
Taking a quick break... The iodine test was slick and I got the correct result 😉 1 more gallon to rinse the grains and check specific gravity... Then it will be time for yeast... I hope, lol. Thanks George !!
Great. I wish you all the best.
Happy Distilling
Love your videos
Thanks. It is my pleasure to offer information and I hope it helps.
George
you legend, thanks a lot mate!
Corn meal is expensive. Cracked corn is cheap ($8/50 lbs). Cracked corn will not stick a lautering operation. I'd like to see you do a video on using cracked corn as the principle augmentative grain. I found it best to mill it to a smaller particle size then add it to boiling water and when cooled to 190F add high temperature alpha amylase to prevent thickening. Rye can be added then. At 165F it is added to a mash tun and malt is added along with a small amount of beta amylase. After an hour this is lautered, boiled 30 minutes with sugar added, and cooled then yeast is pitched. The batch size was 10 gallons. 70% was corn, the least expensive grain. American whiskey became corn based due to cost initially cost drive that turned into preference. I tried corn meal and rejected it after a stuck sparge and high costs.
Hi George from Australia. Just wondering if you could put things in metric as well. Love your videos been brewing all grain beer for more than 10 years and in a brew club which I highly recommend for people to do always learning. I am sure you are helping a lot of people out there you have been kicking my memory back into gear and I thank you. Keep up the great work. Cheers from John
John, I'll do the best I can to add metric measurements to upcoming videos.
George
The tomato paste is amazing with ec1118. I was wondering if people removed the grain instead of fermenting on it lose out on a little corn flavor
I was trying to make things easier for me to make the mesh without killing to much time. I was wanting to know pre-mix my yeast into spice containers so they can be ready to make the next batch whenever the time comes? I enjoy your great information. Keep up the great work!
Maybe you could go into explaining what kinds of corn to use .and where to get it. Is flaked corn the same as feed corn? Can you use frozen corn or canned corn?Where to buy barley? Malted barley . I’m loving your videos. Just confused on where to start
George, thank you SO MUCH for sharing your expertise !! I was wondering when to add sugar, if I decide to do so. Also, when to add amylase enzyme, if I choose to do so ?? Thanks again sir !
Thanks! Great video!!
+James Milkavich I appreciate the comment. Good luck and keep brewing.
George
"I recommend if you got nothing else to do, just go ahead and read."
I love you George!
Hi George, love the videos. We have a small craft distillery located on the most southern island below Australia and over the last 12 months have started producing our single malt whiskeys that are currently ageing away in barrels. Recently we decided to attempt a American style "bourbon" whisky without much success. We are getting great conversion during fermentation and our last batch even produced the "cap" that you see on some other distillery videos but we are getting stuck on draining the wort away from the grains. we have tried both prier to and post ferment, we have used enzymes as well as made multiple temp adjustments but we are unable to drain using our false bottom mash tun. we are looking at a mash of aprox 300l (about 90 gallons in your language lol) Hope you have come across similar issues and have some tips. Cheers from Australia.
Thats not coffee youre drinking... hahaha. Keep up the great informative videos!
I was thinking that if you bought a stainless steel strainer that fit inside your pot , it would hold the grain bag off the bottom just enough that you wouldn’t need to worry about the bag burning/ melting on the bottom of the pot.
I miss your videos. Hope you are doing well.
George Please do a all wheat mash for vodka. I guess some of the malted barley will have to be added to interact with the wheat.
Thank you.
Great video, especially the iodine part, like it. Can you tell what kind of yeast do you use, is it have to be beer yeast of it can be wine yeast or baking yeast? How much is it matter? Everything else is perfectly clean.
George, love your videos! Question for you, would it be beneficial to do a protein rest (125 degs) to help with the conversion? I'm using a Grainfather so step mashes aren't a n issue. Also in your subtitle you mention a ratio of 3 to 1 corn to barley, but in the video you use 4 lbs corn to 2 lbs barley. Keep doing what you do George, helps newbies like me a bunch.Tom
Hey great stuff, For real tho i wish you all the luck in the world.
thanks for the tip will try the tomato paste... thanks
Can I use 4 lbs of corn meal instead of flaked corn? Can I use amylase instead of barley? Will that cooktop support a 5 gallon still? Great videos, knowledgeable and entertaining!
George can you answer me a qhestion?? why does it say on my turbo yeast NOT TO USE A AIRLOCK BUBBLER ?? this kinda confused me,, is it because it holds gases in or they think it will blow off the air lock? thanks Ray Fuselier
+Ray Fuselier Alcotec does have that in the instructions and also adds that you should check with the laws in your country to make sure you are conforming to them. High Spirits and others we carry do not have that in their instructions. All of them recommend a lid and airlock.
I am not sure why Alcotec includes this statement.
George
+Barley and Hops thanks George,, i have check missouri laws and looks like MO is the only state that allows a person to run a still,, without a permitt,, it says a house hold can make 100 gals per person per year,,''lol'' thats alot ,, and cindy and i dont even drink,, maybe a glass of wine at night,, we just enjoy making the spirits and the wine
+Ray Fuselier You are correct. MO is the only state to do this so far. I guess they are on the heels of Colorado and a few others. Good luck and enjoy
George
Omg your a legend I swear
1pound chopped raisins also work to substitute nutrients
FYI, redistillation will not get rid of scorched corn flavor. at that point you might as well just turn it into ant killer or Firestarter.
Great videos. You didn't mention whether or not the barley was malted. I'm assuming it was malted?
0:30 thats the same beer kit I ordered online, shame it didnt turn out that well lol.
Question, If I wanted to start distilling of shine making. And would like to upload a video also. What are the legal points and how can I get around it?
Soooo, there are at least 3 ways to make this same recipe. 1. just the corn plus the amylase cooked at 152-158 for an hour. 2. the corn, minus the amylase, plus the distiller's malt. 3. either of the above plus sugar to increase the yield. If ones desires quality over quantity, which do you recommend?
+thastinger345 If more quality is your goal reduce the sugar used and increase the corn. You can do this proportionately to arrive at your desired flavor.
George
Thank you for the great video series. I have been learning a lot. When you weigh out your corn for the mash, are you using the gelatinized weight or the dry weight?
Thank you
Hey, great videos! I am just starting to look into making my own whiskey (I typically drink rye or irish). Just wondering what type of wash i should use or any steps/tips you could recomend as i research
Would I be able to use cracked cattle corn? It’s half ground half normal corn
Can you use cracked corn?
Thanks from a rookie for this helpful video . Do you have a 5 gallon all grain mash bill using no sugar?
Thank you for all the great information George. I really appreciate you taking the time to do this. I had a quick question about using tomato paste for the yeast nutrient. is it really worth adding it? will it help that much & do you think it will change the flavor of the final product? or change it a little but either way it should be added to have a better quality? I can get tomato paste a lot easier than I can Yeast Nutrient. thank you, hope you are having a great weekend.
Absolutely. It helps a tremendous amount and wont affect the flavor. .
So I bought 6 row malted barley but it’s not crushed. I guess I can just crush it myself?
Also would brown sugar change the tase?
After I found this channel I have so many questions!!! Thank you so much!
Love the videos George, they remind me of the free classes I tool when I first started brewing beer. Quick question though, any idea where one could buy some dried corn....other than feed corn and flaked maize? Would love to find some heirloom corn, but I don't want to pay the high prices on Amazon. There must be some Texas farmers looking to sell a bushel or two. Thanks again for the education....keep up the good work!
I have no idea
Try the local coop when I lived in Oklahoma I got all my grains from them now that I moved to a big city I get them from a bakery supply store.
hey George your vids are great and very helpful.. I was gona ask you if you think a 2nd distill will help the flavor of a scorchedmash or should I just dump it. 5lbs wheat flour 2lbs white corn meal and it just burned before I new it.. dang it. got to get one of those bags! thanks again..
+haulshine409 Sometimes that does help but I have had runs that just wouldn't clear the burnt taste. It is definitely worth a try.
George
haulshine409 - Redistill 1-2 more times and filter. You’ll loose most the grain flavor, but it’s better than dumping it out. Or make a Vodka out of it. This is what I did. Turned out pretty good.
Also, get away from using flours. That should help with the scorching. Hope this helps.
if you would please, explain the flavor profile of the distillate from this mash...thx
+Bamasuave In my opinion it is a clean flavor with a hint of corn which, for me, makes it perfect for blending or aging.
George
thx George...got 10 gallons of this recipe at ferment as I type. In it's 4th day and rumbling away. I did cap it with raw rye..that hint of corn should mix nicely with the rye
You are using 6 row, we live in a remote location in northern alberta, I can get 2 row. If we were to use 2 row & corn meal would it work ok. Your videos are great. We just got a 10 gal stil & ran the first batch of sugar mash, it is a learning process. Thanks
+robert groves Absolutely. 6 row has a diastatic power of 160, 2 row is 140. It only requires 30-35 to convert itself so all those enzymes are left to convert other adjuncts. 2 Row works extremely well. There is no need to search for 6 Row barley use the 2 Row for the same results. There is so much enzyme in both that the difference is un-noticeable.
George
+Barley and Hops Thanks, really appreciate the information you post on you tube. The posts are well done.
+robert groves Thanks. I wish you all the best. Happy New Year
George
I have followed your directions to a tee and twice now I cannot get all of the starch to convert. I bought one of those induction hot plates and the temp was all over the place. I would see 10-15 degree fluctuations. I think I was 3 hours in, I even added some enzymes and it still would not pass the iodine test. This last time I put the mash on the kitchen stove and let it steep for nearly 8 hours at 155 and it still would not pass the iodine test. My OG was 1.114, no where close to your 1.120. My FG was 1.047. Both times my ABV was 8-8.5%. My mash stopped fermenting/bubbling on day 6. I have used the same recipe twice now and I cannot figure out why I cannot achieve a higher ABV, more on the 12-15%.
I see two problems here: the first is the fluctuation in temperature, which might have brought the temperature too high, to a point where the enzymes are deactivated. The second is that maybe your yeast has a alcohol tolerance of around 8,5%, which means that the yeast "gets drunk" and goes to sleep when that alcohol threshold is reached. If you want to reach higher alcohol content in your wash you have to use a yeast with a high alcohol tolerance.
Hey George, been watching for quite a while and I’ve seen you add sugar to a lot of the grain builds for higher abv. What about adding grape juice or some other high sugar fruit. I feel like there’s so many comparisons between Brandy and whiskey that they may go well together. Especially after aging on oak. What say you?
harika eline saglık
Hi. I have a reflux still and make raw sugar wash for my spirits. Then soak in oak and so on.. if i pull the stainless steel and copper out of the column, still adjust temperature, will i simulate a pot still? And retain flavour?
I have a turbo 500 still. Can buy a pot top, just wondering. Just wanting to make some traditional bourbon. I assume the reflux will remove all flavour if i leave it as it is.
thanks in advance...
Hello, was wondering about boiling when distilling and temps. i just have a homemade still. Do i set the stove burner at high when i start and bring it to a good boil. hoping im doing it right. i just hard boiled until proof went down.thanks
Hey George, why not just use amylase and glucoamylase to convert more starch to sugar and forego all that dextrose?
So say you were making a larger amount of mash would all the ingredients multiply or do some things stay the same? Is there a percentage that should be followed or how does that work
I'm new to this hobby I have a question how much sugar is too much I'm trying to up my yield what is a good starting gravity that will give me good yield but not create it to not be smooth and firey
Can you use stsrsan which is 95 % iodine? Just wondering
Thanks for your vids learned a lot.
Thanks!!