😂😂😂 my 1st all grain, which ill be on my 3rd, i scorched it. I thought it stalled on me, cold nights, so i heated her back up added more yeast. U not kidding, schoriching smelled like dirty cheese after running. I starting my 3rd All Grain. Im grinding my corn in a blender, works great. Im running 7-7.5 gal with 14.5lbs corn, 2.5lbs Malt Barley. We will see what i get this time. The last 2 rubs with Cracked Corn+Barley, SG .024, had to add sugar to get my gravity. Great instruction video 👍👍
Yep it definitely is horrible that's why I always take extreme precautions to prevent scorching lol that mash bill sounds good it should turn out tasting really good
It's some good stuff so much faster than powder amylase and using malted grains they also have the gluco amylase here is the link sometime it's available on Amazon also ....Shine On brokenbonesdistillery.com/products/liquid-high-temp-alpha-amylase
I’ve been doing this for a while and I have to say this is one of the best videos I have seen on the process from start to finish. Obviously you have learned a lot from experience. Excellent video!
I appreciate your support....I definitely have been doing this for a little long time now alot of trial and error over the years I try to make all the videos as I would want them if I was researching something all the information you would need...Shine On
I like keep mash/wash about a foot from top of barrel, cap will make hell of a mess,if not!!! Unless it's a sugar wash,yeast cap doesn't float that high.
Great video! All the technical information explaining how things work. I like also that you cut out the boring parts like showing heating up for 10 minutes. One suggestion, you may want to talk a little about the largest ingredient - water.
Thank you yeah I try to make the videos as I would want to see them myself if I was researching for something...Thanks I will do that more I us spring water from a spring on the property but any water will work just fine
Wondering if you ever mess around with crystal malts (stewed malt barley) , pretty sure the starches have been converted into sugar. I actually have around a pint that I steeped couple days ago to test it out see what it might be like. I kept things wicked simple, only 3 ingredients water, crystal caramalt, and 1pack- red star bakers yeast . Seems to be jamming . I'm thinking, if it finishes dry and is flavorful sure makes it simple to do an all grain, being pre- gelatinized & having the starch pre-converted. Just add hot water , steep 2+/_ lbs per gal in a big ol screen sack , for convenience . (preferably under a pulley to make lifting & draining a whole lot easier whether you ferment it clear or , on grain the pulley is clutch👍) Only experience I have with crystal malts is back 30+ yrs ago using them to make a brown ale , 🤷♂️not really my thing ask beer goes , pretty bold flavor , but as a spirit ?🤔? These loud flavors could be beneficial in the spirit realm . Another consideration is could be used to raise OG if needed , in lieu of sugar , very easily . In a separate pot, stew some up and add it to the main ezpz. Anybody have experience with using Da Heizenberg grains crystal malt 🤣 ? OG:
😂 I wonder if it's blue also....But I haven't ever used them but I plan on trying them in the future my local Brew store has a lot of different toasted malts and different crystal malts they are just really pricey per LB I'd like to find them in bulk I've only barely scratched the surface of content for the channel there is so much more too come
I use Viking Malt crystal light in my Wild Turkey clone in very low percentage. These specialty malts are great additions but they're not intended as base malts.
Love the video and going to give this a go. Just one question, did you have any trouble gelatinising the corn as you didn’t cook the corn in boiling water.?Thanks 👍
Not at all. I love this method of doing it in a barrel. You don't have to worry about scorching your grain and stirring like crazy. As long as you get your water to a rolling boil and check the tent, but make sure it's above 175 to 190 and add your high temperature amylase. It will convert, cover it insulate the barrel and let it sit for a while. I've never had a problem doing it this way
All my mashes usually when fermentation is complete have a final gravity of. .999 - .990 which is considered DRY no more fermentable sugars left for the yeast to consume but as long as your mash makes it to 1.000 your good to run it but depending on what your making and what's in your mash depends on how low your final gravity will go because not all sugars are fermentable a great example is Rum the molasses in the rum contains non fermentable sugars as well so in that case if the final gravity is 1.020 you would run it anyway...sorry for being long winded 😂 I hope this answers your question...Shine On
@@TheShineshack Thank you for your reply. I am doing a simple mash 5 pounds cracked corn and six pounds white sugar along with amylase. Although I have fermented for 7 days and my abv is 5.5 my gravity 1.040 not sure if my sugar (6pnds) was not enough. I have a small still 5 gallon Vevor
I have a local farmer in the foothills of NC I buy it from 400lbs at a time but heirloom corn like Ohio blue etc I buy a bunch every year at the hillbilly jam in Maggie valley NC a lot of grain supplyers go to the festival...I have used alot of tractor supply grains in the past and they work very well
@@sameeramansour9062 I have store bought enzymes, glucose/beta,and alpha enzymes. Alpha breaks sugar strands from large to a smaller version yeast can easily digest. Beta breaks the smaller version down even more...
Actually I'm working to try to get a 10 gallon setup to start doing smaller runs in the meantime I've you do 1/4 of everything that will give you. Exactly 5 gallons of mash
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Shine on , brother.
Shine On
Nice video, I’ve never done an all grain before. Tempting
I love using sugar but if you want flavor and a really smooth product All-grain is definitely the way to go
You should definitely give it a go, brother.
@@TheShineshack هل تعني بالحبوب الكامله انها غير مطحونه؟ اتمني رد.
Doing a all grane now corn wheat and barley I just use a six row to convert
Aye that works great also I love wheat it's one of my favorite grains
KV1-1116 my go to yeast for anything. Never had a bad mash of any kind with it.
I have heard that's a really good yeast especially for Brandy mashes
😂😂😂 my 1st all grain, which ill be on my 3rd, i scorched it.
I thought it stalled on me, cold nights, so i heated her back up added more yeast.
U not kidding, schoriching smelled like dirty cheese after running.
I starting my 3rd All Grain.
Im grinding my corn in a blender, works great.
Im running 7-7.5 gal with 14.5lbs corn, 2.5lbs Malt Barley.
We will see what i get this time.
The last 2 rubs with Cracked Corn+Barley, SG .024, had to add sugar to get my gravity.
Great instruction video 👍👍
Yep it definitely is horrible that's why I always take extreme precautions to prevent scorching lol that mash bill sounds good it should turn out tasting really good
Great Video! Good recipe. I’ve done this but I used 2 row to convert.
Can you share link to where you ordered amylase?
It's some good stuff so much faster than powder amylase and using malted grains they also have the gluco amylase here is the link sometime it's available on Amazon also ....Shine On
brokenbonesdistillery.com/products/liquid-high-temp-alpha-amylase
I bet that is delicious.
It is very good 😊
I’ve been doing this for a while and I have to say this is one of the best videos I have seen on the process from start to finish. Obviously you have learned a lot from experience. Excellent video!
I appreciate your support....I definitely have been doing this for a little long time now alot of trial and error over the years I try to make all the videos as I would want them if I was researching something all the information you would need...Shine On
Hell yea and thanks for the shoutout
Just found your channel love the content so far.
You have a really nice still
Awesome thank you for your support I appreciate that I have done a lot of little upgrades to get it just where I like it 😁
I like keep mash/wash about a foot from top of barrel, cap will make hell of a mess,if not!!! Unless it's a sugar wash,yeast cap doesn't float that high.
Yeah I try to keep it down at least 8 inches but sometimes I get a little carried away 😂
Looks good. Thanks for the video. I subscribed
Thank you for your support...Shine On
Good job man.
I appreciate that thank you for supporting the channel...Shine On
Great video! All the technical information explaining how things work. I like also that you cut out the boring parts like showing heating up for 10 minutes.
One suggestion, you may want to talk a little about the largest ingredient - water.
Thank you yeah I try to make the videos as I would want to see them myself if I was researching for something...Thanks I will do that more I us spring water from a spring on the property but any water will work just fine
Wondering if you ever mess around with crystal malts (stewed malt barley) , pretty sure the starches have been converted into sugar. I actually have around a pint that I steeped couple days ago to test it out see what it might be like.
I kept things wicked simple, only 3 ingredients water, crystal caramalt, and 1pack- red star bakers yeast . Seems to be jamming . I'm thinking, if it finishes dry and is flavorful sure makes it simple to do an all grain, being pre- gelatinized & having the starch pre-converted. Just add hot water , steep 2+/_ lbs per gal in a big ol screen sack , for convenience .
(preferably under a pulley to make lifting & draining a whole lot easier whether you ferment it clear or , on grain the pulley is clutch👍)
Only experience I have with crystal malts is back 30+ yrs ago using them to make a brown ale , 🤷♂️not really my thing ask beer goes , pretty bold flavor , but as a spirit ?🤔? These loud flavors could be beneficial in the spirit realm .
Another consideration is could be used to raise OG if needed , in lieu of sugar , very easily .
In a separate pot, stew some up and add it to the main ezpz.
Anybody have experience with using Da Heizenberg grains crystal malt 🤣 ?
OG:
😂 I wonder if it's blue also....But I haven't ever used them but I plan on trying them in the future my local Brew store has a lot of different toasted malts and different crystal malts they are just really pricey per LB I'd like to find them in bulk I've only barely scratched the surface of content for the channel there is so much more too come
I use Viking Malt crystal light in my Wild Turkey clone in very low percentage. These specialty malts are great additions but they're not intended as base malts.
Love the video and going to give this a go. Just one question, did you have any trouble gelatinising the corn as you didn’t cook the corn in boiling water.?Thanks 👍
Not at all. I love this method of doing it in a barrel. You don't have to worry about scorching your grain and stirring like crazy. As long as you get your water to a rolling boil and check the tent, but make sure it's above 175 to 190 and add your high temperature amylase. It will convert, cover it insulate the barrel and let it sit for a while. I've never had a problem doing it this way
Did you make a 30 gallon mash?
I usually do but for the Wheated Bourbon I only did a 20 gallon mash
I thought he did a 25 gallon Mash. 8:35.
Nice video but what was your ending gravity before you started your run. I am new to moonshine and looking for knowledge
All my mashes usually when fermentation is complete have a final gravity of. .999 - .990 which is considered DRY no more fermentable sugars left for the yeast to consume but as long as your mash makes it to 1.000 your good to run it but depending on what your making and what's in your mash depends on how low your final gravity will go because not all sugars are fermentable a great example is Rum the molasses in the rum contains non fermentable sugars as well so in that case if the final gravity is 1.020 you would run it anyway...sorry for being long winded 😂 I hope this answers your question...Shine On
@@TheShineshack Thank you for your reply. I am doing a simple mash 5 pounds cracked corn and six pounds white sugar along with amylase. Although I have fermented for 7 days and my abv is 5.5 my gravity 1.040 not sure if my sugar (6pnds) was not enough. I have a small still 5 gallon Vevor
@@StillShanty 1.040 is a little low but not bad I have found the lower the gravity the more flavor you will have in your shine 😋
Where do you get your corn? The only source I can find in my area (S.E. New Mexico) is cracked corn from tractor supply.
I have a local farmer in the foothills of NC I buy it from 400lbs at a time but heirloom corn like Ohio blue etc I buy a bunch every year at the hillbilly jam in Maggie valley NC a lot of grain supplyers go to the festival...I have used alot of tractor supply grains in the past and they work very well
I pitch beta/glucose amylase with yeast.
You sure can it works along side the yeast I do it that Way sometimes myself if I have time I'll wait a few hours
How?
@@sameeramansour9062 let mash get below 90 degrees f, add yeast and glucose at same time.
@@sameeramansour9062 I have store bought enzymes, glucose/beta,and alpha enzymes. Alpha breaks sugar strands from large to a smaller version yeast can easily digest. Beta breaks the smaller version down even more...
Would like to see this on a smaller scale - like 5G
Actually I'm working to try to get a 10 gallon setup to start doing smaller runs in the meantime I've you do 1/4 of everything that will give you. Exactly 5 gallons of mash
What kind of barrel did you mash in? Was it food grade?
Yep food grade 30 gallon barrels I buy from local factory they ship lemonade in them
what size barrel is that ?
The mash barrel is a 30 gallon
Do you ever do stripping runs or are you going straight to the spirit run?
99% of the time I do 1 run and done but I do plan on doing some stripping runs this spring once I start getting a lot of fruit
اوضح فيديو رأيته
Awesome thank you I'm glad it helped you