Because the barrel is new, the distillate will take on strong flavors and aromas quickly. If you age it too long you may over-oak your product, but the barrel can be refilled at least a couple of more times to age more before the barrel has given up most of its "goodness". Each barrel will have its own unique flavor profile and you may blend those to match your taste. Then, after that is done you can store your perfect creation in that barrel for years, topping the barrel off from time to time just to keep it filled. My five-gallon barrel has been aging like that now for more than two years and it seems to get more mellow as it ages. It is my rare treasure; the only barrel like it in the world. I am sure you will feel the same about yours!
That's pretty much a solera method, correct? Also this is why I went with a 15 gallon and 30 gallon once used bourbon barrels. I'll pick up a new 30 gallon for my bourbon
Pal, this is how I do it EASY: take 1 to 1 ratio of grains to hot bubbling boiling water - mix them together in your fermenter, cover and let it sit until you'll get a thick porridge. That's right. Now, take a real cool-ass water (preferably from fridge or let it sit outside in the winter) and dump it in your fermenter until you reach your 1:4 ratio and you'll be right exactly around 30-35 Celsius which is a perfect point to add your Chinese yellow label Angel Yeast. At this point "hot start" will bring up grain flavors and partly gelatinize your stuff for easier and faster fermentation, also will kill all unwanted microorganisms and Angel will do the miracle of starch-sugar conversion. Bam! You got your EASY mash. Of course, top it with sugar, molasses or whatever the heck you want, bud!
Seeing this over a year later...this makes sense, at least to me. When I was a young boy, I helped my grandmother on her hobby farm raising goats (among other things), and she got this feed for them that had corn, oats, some other grain(s), and molasses. Every time I was there to help feed the animals I always thought that the goat feed smelled so good between the grain smells and the molasses - never occurred to me to try tasting it myself, 'tho. Some of the best days of my life there...
I've done almost this very same thing. I used malted ground dent corn, feed grade molasses and lil bit of wheat. Turned out great but I'm not big rum fan so it was a 1 run thing
Never heard of this collaboration before today. Sounds very intriguing and need to try this myself. Make the mash, put it under my pillow and wait for the Liquor Fairy to visit.
Goes both ways brother, thank you too, you have given us a great year with your inspirational material and I dont just mean the distilling stuff but the way you communicate you're love for what you do has given me the drive to pursue something that has kept my mind in a state of wellness, (not so much my liver!) It's been a tough year for all of us so from the other end of the camera.....thank you jesse! Merry Xmas mate love to you're family.
My sweet strait out of the bag for me is corn oats barley and molasses, They don't give you a ratio but if you try a premix make sure it doesn't have any pellets in it because you never know what's in it "floor sweeping, hay" and they dissolve into a mush that horrible to get out. They stuff I get is called COB WET which is the molasses and what surprised me the most out it is how good it is as an unaged spirit, I like it at 110proof or 95proof. I've tried boiling the premix stuff to gelatinizes the corn in the mix VS adding boiling water to it to gelatinize the barley & oats and hopefully some corn 160-155deg F letting it sit with enzymes for a few hours to over night and only got about S.G. increase of 0.010 for the boiled stuff vs not, boiling with molasses already in it is more work. If you do want a higher S.G. I suggest adding more corn ground and gelatinized separately if your using a premix. It ages good too, can't wait to see how the barrel works out for you jessie.
@StillIt Just thought of an idea to try instead of just pouring the wash into a bag and squeezing, try a cider press. You could fit more of the corn in it, you also won't need to touch the stuff as much and it can squeeze more liquid out than your hands can. Give it a try!
Try subtitling rye for 2/3s of the corn with 10 lbs of malted barley. Use flaked corn an use malted barleyfor 10lbs of corn. Use 5 more kilos of molasses. Do every thing the same. Cooking anyplace etc. Let everyone watch you at every step. Age it with American oak med carded spires with toast for 2 weeks in 3 gallon fermenters.
I call it Rumskey. I made my first batch when I was filtering batches of corn whiskey and of blackstrap rum at the same time, that had been aging on wood. I was sipping as I went and after a the first quarts where filtered it all started tasting the same. Hmmm, oops I had accidentally mixed the two. Shine can't multitask. Nice result though.
I started making a very similar mash about a year ago. I called it Rumskey. I use corn meal, molasses and dark brown sugar to help spike up the alcahol potential. Was happy to see this video and to see another name for it. Keep up the good work on the videos. I love watching them and getting more ideas.👍
What is your recipe? I was actually thinking along these same lines after watching the video.... And I just do happen to have a great big ol dirty bag of corn meal and a bucket of molasses sitting around.... Lol I'm thinking 20lbs corn meal, 5lbs molasses and about 6lbs inverted brown sugar....
"if you want to scale it up (from 200L), please, be my guest" My guess with how popular your getting a few Aus/NZ micro distilleries might take you up on it. Thanks for finally bringing us the love child!
I used to know a guy who made an OUTSTANDING moonshine from what is very close to this mixture. He made it from a form of horse feed, which was heavy on corn and molasses. It was unbelievably good. I really wish I still had his contact info, because I would love to get more and fill a 5-liter (or bigger) barrel with it and just let it sit for a year or so.
There's actually a spirit made in southern Mexico called "Pox" which is basically exactly this, except instead of molasses they use raw sugar cane or "piloncillo" which is basically solidified molasses. Great stuff, there's more to Mexico than mezcal
Do you have personal experience with this? I thought Pox was more like UJSSM, where the grain isn't mashed. Do you know Pox distillers that are mashing their corn (and/or wheat)? Cheers
Sweet feed comes from exactly what it is made from Molasses sweetened animal feed corn sold as the same name. Here in Canada it is a deer feed for about $20 for a 50Lbs bag.
I built a huge Buchner funnel with a series of descending micron size filtration (Quantifying) papers and a 1.5" BV above the collection vessel. I pull a full vacuum with a (2 stage bvv vacuum ) on the collection vessel . Up top , after filling with the wet draft (BSG) I fasten a lid with HP rated clamp and apply Nitrogen pressure to achieve a push / pull through the filtration resulting in a pretty damm clear beer / wine/cider. 1st time I used it for peach goop left from a peach WINE😉 project. I recovered the amount needed to fill 5 whole bottles of wine . This was tossed prior to my build . I WAS THROWING OUT 5 BOTTLES OF PEACH WINE AWAY!!! The worst part is that I had everything I needed to build the Buchner funnel sitting around, just hadn't considered it 😅.
You can use canned cream corn and boil it in can for 90 minutes to gelatinize prior to your mash , might be more expencive but its definately less hassle! Enjoyed your video!
Crack corn is about $12 for a 50 lb sack.. Why would anybody ever spend four times that amount of money when you can mail your crack corn dump in boiling water and let it gel then add enzyme
straining off the corn was always my problem as well, really messy no matter what you did till I remembered my cider press, bingo relatively mess free and good extraction
I’ve been thinking about getting some sort of press… I was thinking grape/wine press… Didn’t even think of cider. Is it something you bought recently? Or is it an old piece of equipment? Any suggestions?😊👍🥃
Have a 80L sorghum syrup & blue corn mash fermenting now. Used a Saison yeast and my sour dough starter. Seems to be bubbling along ok. Did not think I had enough Saison, hence the plan B. It will sit until good & settled (I do alpha & beta enzymes), then in the Genio50 (no jacket). Have a new NAO #3 char barrel coming, so heals up heaven when it says it's ready. As long as it is tasty, so be it.
Hello my friend I know this is a long read but starting on the 6th of June this year I mashed in a yellow cracked corn sorghum and wheat bourbon Mash at about 10 . week later I ran half of it which turned out great. the following day trying to run the second half it started off to a bad start really foggy low and prove it just didn't have what it did the day before. and I never did figure out why. So frustrated I dumped it out leaving the grains in the bottom of my Barrel thinking I will sour mash it in a day or two with something when I'm not so frustrated. Being who I am I got sidetracked and forgot about it. During which time I malted some white corn about 7 lb. Mashed them in with some rye triticale wheat and flax oats all milled up with a small bit of white sugar. Upon opening my Barrel. To clean her out and get it ready to pour my new Mash into I found what I'd forgotten before. And doing some investigating I realized that it was just fine and actually had quite a wonderful sour mash taste to it so I went ahead and just poured my new Mash right on top of it drop temp pitch my yeast. Flash Forward 2 days and it was done fermenting which just didn't sit right with me I felt like it had much more potential. But I didn't have any sugar left looking around the house all I had was three small jars of molasses close to a half a gallon of honey in about a half a bag of brown sugar. Well I said to hell with it I'm going to see what happens so I heated up some water on my kettle dissolved the molasses and the brown sugar and the honey in it and I poured that in on top of the mash that it already been fermented and done. I closed it up and came back and checked on it a couple of hours later and it had built a cap about 4 in thick and was back to fermenting like crazy so I allowed it to be for another 3 days at which time it was done. I I ran it the following day and oh my goodness what an amazing amazing Spirit it is. Which brought me to my next question what the hell is this called it's not whiskey but it's not rum it's both its rusky
One thing I have learned through brewing beer is to substitute sorghum syrup in place of molasses. It works miracles when you have trouble finding unsulphered molasses.
What I'd LOVE to see would be trying this recipe, but replacing the molasses with honey! You might need to change the yeast, in order to work with the honey, BUT... Distilled mead hasn't ever really been much of a thing, but I love the idea!
Sounds like an interesting mix I just did my first rum run in the t500 alembic top run good tast good I have 4 more runs of rum then double distill and barrel it for couple months and see how it goes
So I have been watching your videos and I must say you make bloody good content. I live in Northland and the Loquats are everywhere and they taste amazing. I was wondering if you ever considered stilling them? Your the man buddy.
Was the corn and molasses married? It could be illegitimate LoL. I used some sweet feed in a wine bottle with bread yeast over spring break while in school. The bottle exploded and the principal was peeved 😁 We call the stuff super sweet here, where I live.
Haha nice. Sounds like you got to a very similar thing in a totaly different way. Yeah as far as I can tell there is not a real name for it. Or I guess I mean it's not a official category.
@@StillIt so an update on my 2nd half... it turned out to be foggy and way underproof im not sure what went wrong with it but I will get to the bottom of it
Surprised you didnt cook it all in the genio, ferment, and then detune and strip. Prolly would’ve saved some time. Not sure how big the genio is and how many batches you’d need
I dont know if my browser cut out the link to the gelatinizing vid or what but I would like to know which vid you linked to :) i looked through your channel and not sure which one it could be. I am malting 100# of field corn atm (for homebrew) and am going to malt 15# of bloody butcher next. Thanks bro, i enjoy your channel
Trying a cornflake molasses wash (with infected dunder also) and added 3kg of cherrys i had laying around. I had a bit of everything but not enough for a 30liter wash so i threw it all together :)
Wow with the quality of your videos I expected you to have alot more subs, but with that quality will come the subs with time. Keep up the great work buddy I love your videos always keep me interested till the end which is rare as I have ADHD and attention span is not my strong point 🤣🤣
What is in your HTA enzyme? I've tried that packet stuff and didn't really get on with it, helped adjusting the pH to around 4 which helped!! I'm think using barley is better and cheaper.
I use alpha amalase from BSG (brewers supply group). I don’t use it much because I tend to use plenty of malts. But when I have used it… it works. I’ll mostly use it like Jessie said… in a real thick mash just to loosen it up a bit. But I’d say go the malt route. I don’t like high corn mashes… I prefer high malt content. If you have easy access to malts… I’d say it’s the way to go.😊👍🥃
@@ifell3 you can buy bulk liquid or dry enzymes online and I know with liquid enzymes it's only .36 ml per pound of grain and that goes a long long way and cost next to nothing
@@ifell3 no the enzymes work on unmalted grain so feed grains work every bit as good as anything else. If you're using malted grains, then you don't need enzymes. I was just trying to reiterate the point that if you wanted to make whiskey cheap you use feed store crack corn and grains and then just use enzymes
This is an amazing wat to celebrate 110k more subscribers! Will took maybe longer to open it up and bottle some tests to selected patreons 😅 hahahaha congrats man! First barrel!!
I’m currently trying to make my own gin from home and your videos help me massively. The only issue I’m currently struggling with is finding the right still to use..which still would you recommend using?
Did you save some of the new make to compare to later to see the oak impact? As always most definitely any and all updates would be amazing! Keep kicking ass and being awesome!
Another awesome video, you don't stop trying new things, chasing the craft. In another month that barrel should have given up enough for you to have a good idea of the final product. Hey Jesse can you confirm this is from the sneak peak from about a month ago? The M1 yeast you used is that the Fermentis Safspirit M-1 Malt Spirit Yeast ? I know most of the major distilleries have their own strain of yeast they use so this sounds like it could be the best available to hobby distillers.
a recipe idea hit me from left field today. thinking of making a peach brandy/corn whiskey mix. make two separate mashes then mix at still 50/50 single run.
I was wondering: Does anyone know what they used to use back in the day for corn-based spirits to get the starch to break down? would it just be malted barley? They obviously didn't have powdered enzyme back then. Thanks for the content! So fascinating to watch!
i wonder what you would get if you mixed all the different grains and ferment able surger sources molasses honey etc kinda frankenstin brew might be fun and might be good
This makes me wonder what a mash made of Omolene a horse feed that I think is mostly rolled oats, cracked corn and molasses would taste like ? I know sounds weird but remember this stuff when I was a kid and seemed like an interesting combination ? Cheers
They don't use straight cane molasses. There blend the molasses with soy oil, to reduce the sugar and increase the fat. Here is the fully ingredient list (there's a lot of additives in it). Grain Products, Processed Grain By-Products, Plant Protein Products, Molasses Products, Calcium Carbonate, Salt, Monocalcium Phosphate, Dicalcium Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Soybean Oil, Dried Whey, Vitamin E Supplement, Choline Chloride, Vitamin A Supplement, Calcium Pantothenate, Tocopherols, (A Preservative), Vitamin B-12 Supplement, Riboflavin Supplement, Vitamin D3 Supplement, Zinc Oxide, Niacin Supplement, Copper Sulfate, Calcium Iodate, Magnesium Oxide, Ferrous Carbonate, Ferric Oxide, Manganous Oxide, Roughage Products, Cobalt Carbonate, Citric Acid, Iron Oxide, Dl-Methionine, L-Lysine, Sodium Selenite.
@@MereCashmere Glad I asked. Seems like a natural for someone with livestock who has a still going to think about putting stuff you have around through and see what happens ? Cool
I tried a version of sweet feed corn/barley/oats/molasses at 30/30/30/10 and converted the grains rather than using sugar to boost, was not a fan in any way shape or form, the result was bitter to me. This I might try.
Awesome video. Love the process step by step. Again, brewers opinion. Doesn’t squeezing your bag (lol) put unwanted tanin into the spirit? Or does the distillation process take care of this? .
The way I understand it, tannin extraction comes from both temperature and pressure (think coffee) if you're mashing out at a high temperature *and* squeezing you run a higher risk of extracting tannins, but in my (admittedly limited) brewing experience, as long as you keep the mash out on the lower end of temperature and do not get too crazy squeezing, you're not gonna get any more noticeable tannins than if you just waited 20 hours for it all to drip down by gravity.
What would it taste like in 2 wks if useing a med toast American oak spiral in a jar with a coffee filter over the open jar top. With distillation at 115 proof or 57 percent.
If I do want to use barley instead of enzymes I am guessing that I allow the corn mix to cool to stike temp once it is cooked and proceed as a normal all grain wash
Well, this inspired me to mix bourbon and Bacardi 1:1. Sweetened a bit with honey, dropped in a amarena cherry and an orange twist. I might not be able to distill here in the States, but I definitely can mix! Keep bringing us inspired content that drives the imagination!
I love your channel! Don't stop. I'm surprised that you don't have a red nose and would like to volunteer as your official taste tester and liver savior.
All kidding aside, I noticed that there is no sharing about temperatures in which alcohol should be taken for consumption. 172 degrees to 192 degrees. No higher or it turns to rocket fuel and will blind you or worse. My best stuff comes off at about 185 degrees. I make White Lightning which is a fruit base and has a very light sweet bananay taste. Why? I don't know. Because I use Welches frozen concentrate grape juice to make my wine. The wine takes about 35 to 40 days to make. I know, but if you take 60 percent pure and mix it with 40 percent wine. You come up with what I dubbed "Pinky". My kids love the shit and it will,"Rock your world". Please correct me on any bad info, I printed this for new still hounds, but I believe I'm spot on. Wish has some really good stills for a really good price. IF you trust them. Any feedback is welcome. Cheer's.
8 Gal/30 L, 304 Stainless still with 6.5 gallon fermenter do I still use this recipe or do you have another recipe for this looking g to make my first batch need some help thinks
So. On your last video I commented that the peanut butter m&m might work better with something like a rum without the dark funky pot notes. Sounds like you just created the perfect base here.
That looks like some wildly good gear you've got there, I'm definitely not pulling off a batch that size in my garage... But I can run to the local farm store and get literal tons of cracked corn so I guess that's in my favor
Couldn't you have(while @75 celsius) used Hi-Temp alpha amylase, Starch to sugars time 2hrs.-sparged and strained the corn to your fermenter then added the molasses slurry, lower your PH with citric acid to 5.2 take a gravity test, cool down-, yeast and off you go. You might have minimize your sticky mess,stirring labor,scorching potential. My Mash Bill is small but effective
32 liters - 8.5 gal Mash In my 50 liter Pot (about 2/3 full) 20 lbs. Cracked (FEED) Corn (8.5 kg) I buy whole...check for junk and run through my roller cracker mill 2 lbs. Unmalted Soft red Wheat (.90 kg) I buy whole.... " " 5 lbs. Unsulfured Molasses (2 qts) I can get about 5 litres of 90 proof smooth Bourborum. 2 lbs. Cane Sugar (.90 kg) 8 Yrs. of aging in 26 Months in a 5 litre Barrel. I can make 2 runs - Corn - $10 )Wheat- $3 )Molasses- $15) Sugar- $5) USD...and have 10 lbs.of Corn & Wheat left, from a 50 lb. and a 15 lb. bag. This is one of my favorite recipes. When all said and done about (13) 750ml bottles of Goodness after the angels share. Make sure your spigots and bungs are fitted REAL tight. I like to sit the barrel a little offset in its holder ever so slightly to make sure the bung is swollen and tight - that's just me. TIP: USE ABOUT 50 ML of COCONUT EXTRACT MIXED REAL WELL TO A 5 LITRE FILL OF A BARREL FOR A MORE OF A RUM TWIST. OR 7 ML to a 750 ML bottle after you draw out from barrel. Cheers🥃
Almost all of the corn here in the US is sprayed with RoundUp (glyphosate). I wonder if that affects the fermentation? Or if anyone has tested to see if it comes thru the distillation?
About a week ago, I mad veggie stock out of the vegetable peels/trimmings I’d been saving back. Included in that was the cons from 4 or 5 ears of corn. I wound up with a ton of corn flavor in the final broth. You mentioned how much of a pain whole corn was. Do you think you’d get any flavor benefit from some cob in the mash, or is this a case of anything you extract from the cob is unlikely to transfer over in the distillation?
Ever had corn cob jelly? It’s basically milking the corn, boiling down the cobs for an extended period of time and then adding your sugar and gelatin. Freaking delicious!!! Like honey, I was wondering about cobs as well for this reason!
I can only imagine what this'll taste like, and I expect it is good. Waterview Distillery put together a Bourbon/Rum blend they call Fallen Angel, and it's pretty great! Although it is a blend of finished products rather than distilled together.
I normally use flaked corn, malted barley and sugar as getting alfa amylase isn't easy in England but will substituting the sugar for molasses work and what ratio of molasses to grain would you recommend thanks 👍😀
Hi I am in the UK as well, I have been using cracked corn animal feed works well, I have never seen animal grade malasse , I will have to go and have a look
@@lougriffithsi use flaked corn because of the barley and hops guy he really goes into the scientific side of making spirits. Go for unsulphured molasses as they use some kind of sulphur to ripen the cane the unsulphured molasses is the cane left in the field to ripen itself its more expensive but apparently tastes better and is better for you
Because the barrel is new, the distillate will take on strong flavors and aromas quickly. If you age it too long you may over-oak your product, but the barrel can be refilled at least a couple of more times to age more before the barrel has given up most of its "goodness". Each barrel will have its own unique flavor profile and you may blend those to match your taste. Then, after that is done you can store your perfect creation in that barrel for years, topping the barrel off from time to time just to keep it filled. My five-gallon barrel has been aging like that now for more than two years and it seems to get more mellow as it ages. It is my rare treasure; the only barrel like it in the world. I am sure you will feel the same about yours!
That's pretty much a solera method, correct?
Also this is why I went with a 15 gallon and 30 gallon once used bourbon barrels.
I'll pick up a new 30 gallon for my bourbon
Pal, this is how I do it EASY: take 1 to 1 ratio of grains to hot bubbling boiling water - mix them together in your fermenter, cover and let it sit until you'll get a thick porridge. That's right. Now, take a real cool-ass water (preferably from fridge or let it sit outside in the winter) and dump it in your fermenter until you reach your 1:4 ratio and you'll be right exactly around 30-35 Celsius which is a perfect point to add your Chinese yellow label Angel Yeast. At this point "hot start" will bring up grain flavors and partly gelatinize your stuff for easier and faster fermentation, also will kill all unwanted microorganisms and Angel will do the miracle of starch-sugar conversion. Bam! You got your EASY mash. Of course, top it with sugar, molasses or whatever the heck you want, bud!
Yesterday I used your quote on subsidized corn falling from the sky in my econ lecture on US agriculture policy. Thanks for that.
Seeing this over a year later...this makes sense, at least to me. When I was a young boy, I helped my grandmother on her hobby farm raising goats (among other things), and she got this feed for them that had corn, oats, some other grain(s), and molasses. Every time I was there to help feed the animals I always thought that the goat feed smelled so good between the grain smells and the molasses - never occurred to me to try tasting it myself, 'tho. Some of the best days of my life there...
Hey y'all if y'all ain't made this year I tried it this stuff is awesome Jesse you did a great job on love child is great people you need to try
I've done almost this very same thing. I used malted ground dent corn, feed grade molasses and lil bit of wheat. Turned out great but I'm not big rum fan so it was a 1 run thing
Awesome!
@@StillIt hello. I really need your help
Ask away I'll help if I can
@@PoppaLongroach Tbh, i am looking for a job.
Oh OK I'm a country boy, work all summer, fill freezers and lay around all winter lol
Never heard of this collaboration before today. Sounds very intriguing and need to try this myself. Make the mash, put it under my pillow and wait for the Liquor Fairy to visit.
One of my favorites is sweet feed shine. I use a product called 4way which is corn,barley rolled oats and molasses. Affectionately called Rumski
Goes both ways brother, thank you too, you have given us a great year with your inspirational material and I dont just mean the distilling stuff but the way you communicate you're love for what you do has given me the drive to pursue something that has kept my mind in a state of wellness, (not so much my liver!) It's been a tough year for all of us so from the other end of the camera.....thank you jesse! Merry Xmas mate love to you're family.
My sweet strait out of the bag for me is corn oats barley and molasses, They don't give you a ratio but if you try a premix make sure it doesn't have any pellets in it because you never know what's in it "floor sweeping, hay" and they dissolve into a mush that horrible to get out.
They stuff I get is called COB WET which is the molasses and what surprised me the most out it is how good it is as an unaged spirit, I like it at 110proof or 95proof.
I've tried boiling the premix stuff to gelatinizes the corn in the mix VS adding boiling water to it to gelatinize the barley & oats and hopefully some corn 160-155deg F letting it sit with enzymes for a few hours to over night and only got about S.G. increase of 0.010 for the boiled stuff vs not, boiling with molasses already in it is more work. If you do want a higher S.G. I suggest adding more corn ground and gelatinized separately if your using a premix.
It ages good too, can't wait to see how the barrel works out for you jessie.
Thats great you chose the bourbon and molasses combo... I have been thinking of that for some time..
@StillIt Just thought of an idea to try instead of just pouring the wash into a bag and squeezing, try a cider press. You could fit more of the corn in it, you also won't need to touch the stuff as much and it can squeeze more liquid out than your hands can. Give it a try!
I just picked up some cracked corn which comes covered in molasses from my local fodder, can’t wait to try it!
Would absolutely like updates on the love child 😂 keep up the good work bud 👌
Oh, "Love Child" sounds like a great recipe. Can't wait to get the liquor fairies to bring me some.😉 Excellent video. Cheers!
Try subtitling rye for 2/3s of the corn with 10 lbs of malted barley. Use flaked corn an use malted barleyfor 10lbs of corn. Use 5 more kilos of molasses. Do every thing the same. Cooking anyplace etc. Let everyone watch you at every step. Age it with American oak med carded spires with toast for 2 weeks in 3 gallon fermenters.
I call it Rumskey. I made my first batch when I was filtering batches of corn whiskey and of blackstrap rum at the same time, that had been aging on wood. I was sipping as I went and after a the first quarts where filtered it all started tasting the same. Hmmm, oops I had accidentally mixed the two. Shine can't multitask. Nice result though.
I started making a very similar mash about a year ago. I called it Rumskey. I use corn meal, molasses and dark brown sugar to help spike up the alcahol potential. Was happy to see this video and to see another name for it. Keep up the good work on the videos. I love watching them and getting more ideas.👍
Thought I would add that for mine ive been using daddy yeast and nutrient.
What is your recipe? I was actually thinking along these same lines after watching the video.... And I just do happen to have a great big ol dirty bag of corn meal and a bucket of molasses sitting around.... Lol
I'm thinking 20lbs corn meal, 5lbs molasses and about 6lbs inverted brown sugar....
I truly hope to hear back from you this is been a very fun experiment and you are the only other one that I know of that has done anything like it
I'm picking up 300 lbs of a corn, molasses, oat mix from the feed mill this weekend. Looking forward to starting it
"if you want to scale it up (from 200L), please, be my guest"
My guess with how popular your getting a few Aus/NZ micro distilleries might take you up on it. Thanks for finally bringing us the love child!
I used to know a guy who made an OUTSTANDING moonshine from what is very close to this mixture. He made it from a form of horse feed, which was heavy on corn and molasses. It was unbelievably good. I really wish I still had his contact info, because I would love to get more and fill a 5-liter (or bigger) barrel with it and just let it sit for a year or so.
There's actually a spirit made in southern Mexico called "Pox" which is basically exactly this, except instead of molasses they use raw sugar cane or "piloncillo" which is basically solidified molasses. Great stuff, there's more to Mexico than mezcal
Do you have personal experience with this? I thought Pox was more like UJSSM, where the grain isn't mashed. Do you know Pox distillers that are mashing their corn (and/or wheat)? Cheers
Sweet feed comes from exactly what it is made from Molasses sweetened animal feed corn sold as the same name. Here in Canada it is a deer feed for about $20 for a 50Lbs bag.
I’ve got a bucket of molasses and I’ve wanted to make an all corn mash then bump up the gravity with some molasses. Great video
I built a huge Buchner funnel with a series of descending micron size filtration (Quantifying) papers and a 1.5" BV above the collection vessel.
I pull a full vacuum with a (2 stage bvv vacuum ) on the collection vessel . Up top , after filling with the wet draft (BSG) I fasten a lid with HP rated clamp and apply Nitrogen pressure to achieve a push / pull through the filtration resulting in a pretty damm clear beer / wine/cider.
1st time I used it for peach goop
left from a peach WINE😉 project. I recovered the amount needed to fill 5 whole bottles of wine . This was tossed prior to my build . I WAS THROWING OUT 5 BOTTLES OF PEACH WINE AWAY!!! The worst part is that I had everything I needed to build the Buchner funnel sitting around, just hadn't considered it 😅.
It makes mud in your barrel, but try sweet feed if you liked that.
You can use canned cream corn and boil it in can for 90 minutes to gelatinize prior to your mash
, might be more expencive but its definately less hassle! Enjoyed your video!
Crack corn is about $12 for a 50 lb sack..
Why would anybody ever spend four times that amount of money when you can mail your crack corn dump in boiling water and let it gel then add enzyme
straining off the corn was always my problem as well, really messy no matter what you did till I remembered my cider press, bingo relatively mess free and good extraction
I’ve been thinking about getting some sort of press… I was thinking grape/wine press…
Didn’t even think of cider.
Is it something you bought recently?
Or is it an old piece of equipment?
Any suggestions?😊👍🥃
@@BillMcGirr 5 gallon paint strainer mesh bags and a mop bucket, like jessie mentioned, its be working for me like a charm for me.
This one is interesting, I think I'll give it a try in the spring.
Have a 80L sorghum syrup & blue corn mash fermenting now. Used a Saison yeast and my sour dough starter. Seems to be bubbling along ok. Did not think I had enough Saison, hence the plan B. It will sit until good & settled (I do alpha & beta enzymes), then in the Genio50 (no jacket). Have a new NAO #3 char barrel coming, so heals up heaven when it says it's ready. As long as it is tasty, so be it.
Have you used your sourdough as a yeast source before? What in and how’s it come out?
Hello my friend I know this is a long read but starting on the 6th of June this year I mashed in a yellow cracked corn sorghum and wheat bourbon Mash at about 10 . week later I ran half of it which turned out great. the following day trying to run the second half it started off to a bad start really foggy low and prove it just didn't have what it did the day before. and I never did figure out why. So frustrated I dumped it out leaving the grains in the bottom of my Barrel thinking I will sour mash it in a day or two with something when I'm not so frustrated. Being who I am I got sidetracked and forgot about it. During which time I malted some white corn about 7 lb. Mashed them in with some rye triticale wheat and flax oats all milled up with a small bit of white sugar. Upon opening my Barrel. To clean her out and get it ready to pour my new Mash into I found what I'd forgotten before. And doing some investigating I realized that it was just fine and actually had quite a wonderful sour mash taste to it so I went ahead and just poured my new Mash right on top of it drop temp pitch my yeast. Flash Forward 2 days and it was done fermenting which just didn't sit right with me I felt like it had much more potential. But I didn't have any sugar left looking around the house all I had was three small jars of molasses close to a half a gallon of honey in about a half a bag of brown sugar. Well I said to hell with it I'm going to see what happens so I heated up some water on my kettle dissolved the molasses and the brown sugar and the honey in it and I poured that in on top of the mash that it already been fermented and done. I closed it up and came back and checked on it a couple of hours later and it had built a cap about 4 in thick and was back to fermenting like crazy so I allowed it to be for another 3 days at which time it was done. I I ran it the following day and oh my goodness what an amazing amazing Spirit it is. Which brought me to my next question what the hell is this called it's not whiskey but it's not rum it's both its rusky
I want try this more that the banana recipe you shared. Molasses turns things into absolute gold.
I made the banana recipe with molasses instead of sugar and it came out amazing
Call is RISKEY!
Thanks Jesse!
done this with corn and rice (pre cooked) both are excellent! cheers! great vid's ...light and love to all!
One thing I have learned through brewing beer is to substitute sorghum syrup in place of molasses. It works miracles when you have trouble finding unsulphered molasses.
What I'd LOVE to see would be trying this recipe, but replacing the molasses with honey! You might need to change the yeast, in order to work with the honey, BUT... Distilled mead hasn't ever really been much of a thing, but I love the idea!
You've made a corn whiskey rum hybrid, and you are teaching us how to do it. Ty very much !
Sounds like an interesting mix I just did my first rum run in the t500 alembic top run good tast good I have 4 more runs of rum then double distill and barrel it for couple months and see how it goes
So I have been watching your videos and I must say you make bloody good content. I live in Northland and the Loquats are everywhere and they taste amazing. I was wondering if you ever considered stilling them? Your the man buddy.
I didn't mention that I don't add yeast if I'm using malted corn. It takes off on its own in a day or so and I feel it gives a much better flavor
Was the corn and molasses married? It could be illegitimate LoL. I used some sweet feed in a wine bottle with bread yeast over spring break while in school. The bottle exploded and the principal was peeved 😁
We call the stuff super sweet here, where I live.
I literally found you and subscribed because I was trying to find someone else who had done this
Haha nice. Sounds like you got to a very similar thing in a totaly different way. Yeah as far as I can tell there is not a real name for it. Or I guess I mean it's not a official category.
@@StillIt so an update on my 2nd half... it turned out to be foggy and way underproof im not sure what went wrong with it but I will get to the bottom of it
Surprised you didnt cook it all in the genio, ferment, and then detune and strip. Prolly would’ve saved some time. Not sure how big the genio is and how many batches you’d need
Wait, why would 4 people dislike this video? This video is great.
I dont know if my browser cut out the link to the gelatinizing vid or what but I would like to know which vid you linked to :) i looked through your channel and not sure which one it could be. I am malting 100# of field corn atm (for homebrew) and am going to malt 15# of bloody butcher next. Thanks bro, i enjoy your channel
Same
Same
Trying a cornflake molasses wash (with infected dunder also) and added 3kg of cherrys i had laying around.
I had a bit of everything but not enough for a 30liter wash so i threw it all together :)
Looks and sounds delicious and please give us some regular updates.
Thumbs up on this one Jess. Really loved it and plan on giving it a shot.
Here in north Texas to keep it cheap as possible I’m using deer/feed corn and a jar full of “mothers black strap molasses”
Hey Jess, I use our SA version of cracked maize/corn called samp here. It makes a beautiful corn whiskey, I think I prefer it to the grain whiskey.
You really need to do a yeast Comparison and what yeast you’d use for what
Wow with the quality of your videos I expected you to have alot more subs, but with that quality will come the subs with time. Keep up the great work buddy I love your videos always keep me interested till the end which is rare as I have ADHD and attention span is not my strong point 🤣🤣
What is in your HTA enzyme? I've tried that packet stuff and didn't really get on with it, helped adjusting the pH to around 4 which helped!! I'm think using barley is better and cheaper.
I use alpha amalase from BSG (brewers supply group).
I don’t use it much because I tend to use plenty of malts.
But when I have used it… it works.
I’ll mostly use it like Jessie said… in a real thick mash just to loosen it up a bit.
But I’d say go the malt route.
I don’t like high corn mashes… I prefer high malt content.
If you have easy access to malts… I’d say it’s the way to go.😊👍🥃
@@theworldisastage1984 feed grain enzymes........ Still called the same thing, what section are they under?
@@ifell3 you can buy bulk liquid or dry enzymes online and I know with liquid enzymes it's only .36 ml per pound of grain and that goes a long long way and cost next to nothing
@@theworldisastage1984 I get ya now, I didn't know if they do livestock enzymes!
@@ifell3 no the enzymes work on unmalted grain so feed grains work every bit as good as anything else.
If you're using malted grains, then you don't need enzymes.
I was just trying to reiterate the point that if you wanted to make whiskey cheap you use feed store crack corn and grains and then just use enzymes
This is an amazing wat to celebrate 110k more subscribers! Will took maybe longer to open it up and bottle some tests to selected patreons 😅 hahahaha congrats man! First barrel!!
My man finally. Love it.
Will the glucoamylaze make more of the sugar in molasses more fermentable?
Hmm, might have to try this.
My go to recipe always involves corn and molasses, never disappoints
Love your work Jesse, love the idea and where can we find M1 yeast
I’m currently trying to make my own gin from home and your videos help me massively. The only issue I’m currently struggling with is finding the right still to use..which still would you recommend using?
Did you save some of the new make to compare to later to see the oak impact?
As always most definitely any and all updates would be amazing!
Keep kicking ass and being awesome!
Dude. I just made the same thing. It is awesome. Keep the good work up.
Another awesome video, you don't stop trying new things, chasing the craft. In another month that barrel should have given up enough for you to have a good idea of the final product. Hey Jesse can you confirm this is from the sneak peak from about a month ago?
The M1 yeast you used is that the Fermentis Safspirit M-1 Malt Spirit Yeast ? I know most of the major distilleries have their own strain of yeast they use so this sounds like it could be the best available to hobby distillers.
I do the same thing.
Run over to Tractor Supply and buy 50 pound bags for $6 USD.
that was the base of all my UJSSM.
a recipe idea hit me from left field today. thinking of making a peach brandy/corn whiskey mix. make two separate mashes then mix at still 50/50 single run.
That could be pretty tasty
I was wondering: Does anyone know what they used to use back in the day for corn-based spirits to get the starch to break down? would it just be malted barley? They obviously didn't have powdered enzyme back then.
Thanks for the content! So fascinating to watch!
i wonder what you would get if you mixed all the different grains and ferment able surger sources molasses honey etc kinda frankenstin brew might be fun and might be good
This makes me wonder what a mash made of Omolene a horse feed that I think is mostly rolled oats, cracked corn and molasses would taste like ? I know sounds weird but remember this stuff when I was a kid and seemed like an interesting combination ? Cheers
They don't use straight cane molasses. There blend the molasses with soy oil, to reduce the sugar and increase the fat. Here is the fully ingredient list (there's a lot of additives in it). Grain Products, Processed Grain By-Products, Plant Protein Products, Molasses Products, Calcium Carbonate, Salt, Monocalcium Phosphate, Dicalcium Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Soybean Oil, Dried Whey, Vitamin E Supplement, Choline Chloride, Vitamin A Supplement, Calcium Pantothenate, Tocopherols, (A Preservative), Vitamin B-12 Supplement, Riboflavin Supplement, Vitamin D3 Supplement, Zinc Oxide, Niacin Supplement, Copper Sulfate, Calcium Iodate, Magnesium Oxide, Ferrous Carbonate, Ferric Oxide, Manganous Oxide, Roughage Products, Cobalt Carbonate, Citric Acid, Iron Oxide, Dl-Methionine, L-Lysine, Sodium Selenite.
Maybe an organic omolene alternative may suit better?
It’s called “sweet feed whiskey” and theres a huge following for the stuff! Just distilled some today so super wierd you commented this.
@@MereCashmere Glad I asked. Seems like a natural for someone with livestock who has a still going to think about
putting stuff you have around through and see what happens ? Cool
@@MereCashmere We used to give "sweet feed" to our horses when I was a kid. I've tried it, tastes pretty good. The horses would go nuts for that stuff
when it comes out of the barrel at 62 % and once it's out of the barrel can then water it down to 40% and bottle it
Nice one!! Doing corn and molasses at the moment. Greetings from The Netherlands!!
What do you think of using corn syrup instead of corn mash?
Love the video, emailed you a few questions.
I tried a version of sweet feed corn/barley/oats/molasses at 30/30/30/10 and converted the grains rather than using sugar to boost, was not a fan in any way shape or form, the result was bitter to me. This I might try.
Blessings to all.. as always love the content..
Awesome video. Love the process step by step.
Again, brewers opinion. Doesn’t squeezing your bag (lol) put unwanted tanin into the spirit? Or does the distillation process take care of this? .
The way I understand it, tannin extraction comes from both temperature and pressure (think coffee) if you're mashing out at a high temperature *and* squeezing you run a higher risk of extracting tannins, but in my (admittedly limited) brewing experience, as long as you keep the mash out on the lower end of temperature and do not get too crazy squeezing, you're not gonna get any more noticeable tannins than if you just waited 20 hours for it all to drip down by gravity.
yippee. the barrell finally been filled
What would it taste like in 2 wks if useing a med toast American oak spiral in a jar with a coffee filter over the open jar top. With distillation at 115 proof or 57 percent.
If I do want to use barley instead of enzymes I am guessing that I allow the corn mix to cool to stike temp once it is cooked and proceed as a normal all grain wash
a cheap blender (for smoothies etc) makes fairly short work of corn only downside is the amount is limited
Well, this inspired me to mix bourbon and Bacardi 1:1. Sweetened a bit with honey, dropped in a amarena cherry and an orange twist. I might not be able to distill here in the States, but I definitely can mix! Keep bringing us inspired content that drives the imagination!
For years I have mixed Jack and Kraken for a once-in-awhile nightcap.
Tastes like "Christmas" to me.
I love your channel! Don't stop. I'm surprised that you don't have a red nose and would like to volunteer as your official taste tester and liver savior.
All kidding aside, I noticed that there is no sharing about temperatures in which alcohol should be taken for consumption. 172 degrees to 192 degrees. No higher or it turns to rocket fuel and will blind you or worse. My best stuff comes off at about 185 degrees. I make White Lightning which is a fruit base and has a very light sweet bananay taste. Why? I don't know. Because I use Welches frozen concentrate grape juice to make my wine. The wine takes about 35 to 40 days to make. I know, but if you take 60 percent pure and mix it with 40 percent wine. You come up with what I dubbed "Pinky". My kids love the shit and it will,"Rock your world". Please correct me on any bad info, I printed this for new still hounds, but I believe I'm spot on. Wish has some really good stills for a really good price. IF you trust them. Any feedback is welcome. Cheer's.
8 Gal/30 L, 304 Stainless still with 6.5 gallon fermenter do I still use this recipe or do you have another recipe for this looking g to make my first batch need some help thinks
So. On your last video I commented that the peanut butter m&m might work better with something like a rum without the dark funky pot notes. Sounds like you just created the perfect base here.
I did the first half of that run yesterday as it is that I've only got a 10 gallon pot
Awesome video!
How would this go using the angel yeast instead of the HTA. Surely it would still work out good ?
Do you like the M-1 yeast?
hello from Belgium, do you add butter in the wash? thank you very much
That looks like some wildly good gear you've got there, I'm definitely not pulling off a batch that size in my garage...
But I can run to the local farm store and get literal tons of cracked corn so I guess that's in my favor
Couldn't you have(while @75 celsius) used Hi-Temp alpha amylase, Starch to sugars time 2hrs.-sparged and strained the corn to your fermenter then added the molasses slurry, lower your PH with citric acid to 5.2 take a gravity test, cool down-, yeast and off you go. You might have minimize your sticky mess,stirring labor,scorching potential.
My Mash Bill is small but effective
32 liters - 8.5 gal Mash In my 50 liter Pot (about 2/3 full)
20 lbs. Cracked (FEED) Corn (8.5 kg) I buy whole...check for junk and run through my roller cracker mill
2 lbs. Unmalted Soft red Wheat (.90 kg) I buy whole.... " "
5 lbs. Unsulfured Molasses (2 qts) I can get about 5 litres of 90 proof smooth Bourborum.
2 lbs. Cane Sugar (.90 kg) 8 Yrs. of aging in 26 Months in a 5 litre Barrel.
I can make 2 runs - Corn - $10 )Wheat- $3 )Molasses- $15) Sugar- $5) USD...and have 10 lbs.of Corn & Wheat left, from a 50 lb. and a 15 lb. bag. This is one of my favorite recipes. When all said and done about (13) 750ml bottles of Goodness after the angels share. Make sure your spigots and bungs are fitted REAL tight. I like to sit the barrel a little offset in its holder ever so slightly to make sure the bung is swollen and tight - that's just me. TIP: USE ABOUT 50 ML of COCONUT EXTRACT MIXED REAL WELL TO A 5 LITRE FILL OF A BARREL FOR A MORE OF A RUM TWIST. OR 7 ML to a 750 ML bottle after you draw out from barrel. Cheers🥃
Almost all of the corn here in the US is sprayed with RoundUp (glyphosate). I wonder if that affects the fermentation? Or if anyone has tested to see if it comes thru the distillation?
Malted pale barley with some dark brown sugar. I’d love to see you make it and give me input
About a week ago, I mad veggie stock out of the vegetable peels/trimmings I’d been saving back. Included in that was the cons from 4 or 5 ears of corn. I wound up with a ton of corn flavor in the final broth.
You mentioned how much of a pain whole corn was. Do you think you’d get any flavor benefit from some cob in the mash, or is this a case of anything you extract from the cob is unlikely to transfer over in the distillation?
Ever had corn cob jelly? It’s basically milking the corn, boiling down the cobs for an extended period of time and then adding your sugar and gelatin. Freaking delicious!!! Like honey, I was wondering about cobs as well for this reason!
Hey, aditives needs a 'd' added to it to make it additives
Thanks mate, bit late now lol
@@StillIt No problem. I really enjoy your videos even with the typos.
Jesse, do you have a name for the teardrop looking logo on your barrel? I was wearing my still it hat and wasn’t able to explain what it was.
I can only imagine what this'll taste like, and I expect it is good. Waterview Distillery put together a Bourbon/Rum blend they call Fallen Angel, and it's pretty great!
Although it is a blend of finished products rather than distilled together.
It's one of the best spirits if cut well
With all the videos you put out is there anything that goes from the beginning to end for someone whose never done this before and is looking to start
I normally use flaked corn, malted barley and sugar as getting alfa amylase isn't easy in England but will substituting the sugar for molasses work and what ratio of molasses to grain would you recommend thanks 👍😀
Hi I am in the UK as well, I have been using cracked corn animal feed works well, I have never seen animal grade malasse , I will have to go and have a look
@@lougriffithsi use flaked corn because of the barley and hops guy he really goes into the scientific side of making spirits. Go for unsulphured molasses as they use some kind of sulphur to ripen the cane the unsulphured molasses is the cane left in the field to ripen itself its more expensive but apparently tastes better and is better for you
@@nigelwhite1483 yes George is a star