I don’t want to taste any of the batch where the DeWalt overheats and shits itself over the top of it😆I’m pretty sure that’s probably happened and he has a cover over it when not filming
I turned the volume off and read the closed caption and was able to pause and really read and digest the info much more info was received this is the best and most informative vid I have seen thus far appreciate it
Finally some real info. The posts on making shine by and large omit how the grain is prepared completely. In the old days you had to malt the grain. This involved spreading the grain out and wetting it till it started to sprout, then shoveling the grain into ovens to bake it and stop the germination process, a very labor intensive business. All these modern day distillers seem to use sugar of some sort and only use grain to add flavor. Even those using sweet feed seem to not realize the molasses in the feed is the main thing the yeast acts upon, not the grain. Thx for posting this OP.
Before I realized how ignorant I was in this, I bought a sack of wheat and a sack of cracked corn. I malted the wheat kinda following some instructions and in my ignorance, I still got about a 30% success rate and it really wasn't hard. Also, there were a few grains of corn in with the wheat that malted even more easily than the wheat did. So FWIW when I evolve to All Grain - baby steps - I'll do it this way but use (mostly) malted grain.
Congratulations Sherman your video is amaizing thanks for the demonstration. Can you tell the proportion of enzyme we should use? How much enzymes have to add for corn pound? And for other grains. How much for rice? How much for pure starch?
This is really helpful. Every time I used the alpha amylase enzyme, my mash never turns as sweet as it should... I think I was using far too low of a temperature and I put the gluco and alpha in at the same time at 140 degrees. Ill try it this way!
to making ethanol with these enzymes you will need to put sugar any more? maybe is a stupid question but I'm at the begining and I'm learning every day that is the reason that I ask You sir. Thanks!
Friendly suggestion: Don't try to talk over loud sounds on youtube. You can film it, and then use a video production app to add any additional narration over the noisy bits. In post production you can turn down the drill sound and turn up your speaking which will result in a much better video. I love the information you're presenting, but the video itself is pretty loud and we have to turn the drill up to hear you. Still a thumbs up though...
What about adding the grain at high temp (190F), then the enzyme. I figure this would give a thin mash quickly instead of bringing up a thick mash from room temp and risking a burn (if stirring screws up)? Great vid, thanks!!
Grain meals added at high temps produces grain balls that burn. Also the longer the grain spends with the enzymes is bettering conversion and ultimately can mean less fuel used. Cold water means no dough balls and conversion on the way up and the way down from 190 degrees. Notice Sherman split his Alpha in half, using half of it on the way to 190 degrees. Then the other half of the Alpha for the drop from 190 to 150, when the beta amylase is added. Then yeast added at 100 degrees a day later.
I’m really enjoying the flavour of my whiskey now I’m not using any sugars not even dextrose I took the time to malt 25 kg of corn for this last batch and at 50/50 with cracked corn and malted rye 15%and malted barley20%+ 2 types of amalaise enzyme this s😮uff tastes amazing after only a week on charred oak!
@@theunfusedelectrician6688 I would guess percentage % of the total mash bill. Generally speaking I will use 3lbs of grain per gallon. Without sugar added. So extrapolate the math out… 50% would be 1.5 pounds per gallon… 25% would be 3/4 pound per gallon etc. 👍🥃
pinto,, i rec’d enzymes from you a few weeks ago. after allowing for 10% water absorption by grain,,, how much iif any water evaporation do you allow for since stirring/cooking with open top for ~6 hours? thnx
Pintoshine, can you tell me what this process would look like for an un-malted 100% rye flower mash? What are the enzymes, temperatures and process? With the right enzymes would it liquefy similar to the corn flour you used?
+Nick Campagnoli Why dont you just mash Rye malt? www.northernbrewer.com/brewing/brewing-ingredients/maillard-malts-malted-grain/bulk-brewing-grains/bulk-brewing-grains Thats a link to the Bulk grains just put in Briess Rye malt. 59$ for 55lb.
+Nick Campagnoli Same enzymes and procedure with the addition of SEBflo TL added at 150F to reduce the beta-glucan viscosity. Without the SEBflo tl you cannot distill the rye mash. It just cooks onto the still and stops the heat transfer to the mash.
In your link it says add half the water, first enzyme, corn, heat and hold; then to add second half of the water (helps to cool) is adding the second half of the water before using the second enzyme necessary, or can I convert and then add the converted mash to my water in my fermenter? I ask because I do not have a large enough pan in which to mash that holds the whole volume of my fermenter; but i have a pan that will hold half of my ferment. Or I could do it in two batches
Is that stainless steel bucket really an expensive mashing pot, or is it a re-purposed bucket? If its just a bucket, where should I look to find something like that. I've been struggling to find a low cost stainless boiling vessel to do larger volume.
Go to your local scrapyard, … look for a stainless steel hotwater cylinder (usually around 40-50 gallons) cut it down to suit your needs. Is a lot cheaper than an expensive S/S boiling pot, a lot larger and has a domed base. If you get a flash one it may even have a pre-existing stainless coil inside it.
I might be mistaken but I think corn is 30 gravity points per pound per gallon. That would mean with 15 pounds in 10 gallons you would get max 1.045 . That would be 100% conversion. Is my math wrong?
At the temperatures I specified in the video. 190 for SEBstar HTL and 150 for SEBamyl GL. The SEBamyl GL breaks nearly all 1-4 bonds and leaves no maltodextrins or other dextrans behind. All goes to fermentable glucose if it can be gotten into solution.
Rick Hermann No. It wastes time and energy. Dealing with corncrete, the result of using 2 or more pounds of corn in a gallon of water is nearly unmovable by mechanical agitation. Best to use the enzymes to prevent this. The highest temperature for gelatinization of corn starch is 185F. 190 for 90 minutes is sufficient to get 95% yield.
Sherman Owen thank you. you have been a big help in so many ways. is the taste still the corn whiskey taste? can you tell a difference between the traditional sugar run, corn flavored and your almost complete starch conversion?
Hey Pinto, Great information the corn you use looks like its smaller than meal more like in powder form is that correct where do you get that so refined
Great tutorial. I appreciate your effort. From your experience, is malting(sprouting) worth the effort at all if using liquid enzymes? I'd like to avoid yeast usage altogether by sprouting most my corn/grain if possible
From the research I have done, I have discovered there are no varieties of corn available that yield enough enzymes to even convert itself. There are varieties in Peru. The problem with corn is having to separate the enzymes from the malt before gellatinization and then having to add it back for conversion. It is a much better yied using the exoenzymes.
Great vid pint! I was about to construct a direct injection steam cooker using a beer keg as the pressure vessel. I was reluctant to build it due to the safety issues and my laziness! I am just gonna make a stainless stir paddle instead. I noticed your corn looks finely ground like meal, would that help to give a greater % yield over just cracked corn? Thanks mate, all your info and plans @ artisan distiller have greatly helped me take the leap into pure corn.
+Emre Andersson Yes, you can use malted barley syrup and corn meal or with rice or potatoes or just about any other starch containing grain to convert the starch to fermentable sugars. Malted barley contains natural amylase enzymes that have been used for 100's of years to make alcohol.
Hey Pinto hine you meant to say 15 pounds of corn not gallons Right? I like what you had to say I really want to start makin this stuff without using white sugar Ive been using alpha amylase but never Glycol amylase and I did learn a lot about the iodine good stuff
It usually ferments out in less than a week. It maintains a co2 cap, which is heavier than air during the fermentation. A polyethylene sheet such as a trashbag is sufficient to keep it fine for weeks. Worse case you could get a bit of mold on top. That is no issue either. The acidity only allows one mold to grow. It is tasty like sake.
Hi Sherman, did you work with corn steep water (Solulys)? I want to make my own Solulys to work on a fermentation with enzymes but I can't find the process of elaboration of this product. I want to know if you can help with that. Thanks for your time.
Solulys is a trademarked product that is extracted during the first steps of wet starch extraction process. It is a brand name of a mixture of amino acids usually used as a protein additive. When the corn is prepared for wet milling, steaping is the first part to hydrate the corn. Often the steep water is inoculated with lactobacillus to aid in the separation of the protein that binds the starchs together. The liquid off this first step becomes high in protein and lactic acid. If it is concentrated it is extremely acidic and very high in protein. Teh acidity would kill these enzymes instantly. I hope this helps.
i only watched three min and i hit subscribe...just finished an all malted corn (no added enzymes) stripping run-taste like cream corn with a kick in the nutz.
Thanks for the great video! One question When you pitched the yeast, what type and at what temperature? Also, did you use your drill to oxygenate when you pitched? Thanks!
I should have known. After I watched, I realized I "follow" you on HD. As part of my studying, I am realizing ( or thinking) that there's more than a little bit to just "pitching yeast".
approximately 6 hours. My heater and chiller were not the fastest. Most of the time you should be able to heat it in an hour, rest for an hour and a half, chill in half an hour, rest 75 minutes, and chill another half hour. That's a total of 4 hour 45 minutes.
Hello Sherman, I´m from Argentina. One question? Here is so difficult to get Glucoamylase, can I get all the starch converted with just alpha amylase? I really want to buy that enzyme from you but you cant imagine all the paperwork and money you have to spend to import just a sample.
Not exactly sure what he used but consider this...the process depicted on the video is converting corn starches to corn sugars. Flaked maize has already gone through the heat process and pregelatinized the corn starches so using flaked corn would be redundant. Cornmeal could be used, you see that a lot in videos of people making moonshine...but they also add about equal amounts of sugar to the wash. It's the sugar that ferments with cornmeal added for corn flavor with SOME of these corn starches converted to sugar and eventually to alcohol. The cornmeal is a little too fine for me as it can be hard to filter finer particles out before distilling - don't like the scorched/burnt pieces. Soooo the likely candidate is not too finely cracked corn. The starches get exposed to heat and enzymes for conversion to sugars and once extracted the corn particles are easily removed.
+David Lee 50 lb of cracked corn is $8.00? I don't know the exact enzyme conversion rate for cracked corn or corn meal or whatever starch you want to use but you can go to GFS, Gordon Food service and purchase a 50 lb bag of pure corn sugar and avoid all that work and mess. 50 lbs of corn sugar will produce 3 to 4 gallons of 180 proof alcohol.
The conversion of corn to sugar is about 72% by weight. All you hobbyist out there, I'm telling you this makes a drink like your great grandfathers used to make. You can't get this flavor with CORN sugar or any other sugar. Just sayin.
I have watched this video but there is something i still don't understand, the first enzyme used is alpha amylase but the second one is not beta amylase ? Is the second one used here better than beta amylase at breaking down starch ? Cheers.
Sorry but once that drill started i could not hear one word you were saying, really interested to know why you used the two enzymes in the video rather than alpha and beta amylase,also would it be possible to post the actual steps in the video description? Cheers.
pintoshine pardon me but I already asked this and did not get a response. you are claiming 85% efficiency but in the video you very clearly take gravity readings with all of the suspended solids still in solution. how can you get an accurate gravity reading with cornmeal solids still floating in the liquid? shouldn't you need to let the solid settle out and only get a gravity reading on the clear liquid floating on top? it would seem as if all of the added solids would make a higher gravity reading and make it appear as if you are getting a better conversion rate.
Seen alot of videos where Alpha Amalayse is used at maximu temeratures of160-145 degrees fahrenheight and Beta Glucose Amalayse is used at fermenting temperatures.
+Limelight Shine I make a mash with 6 pounds of sweat corn, 2/3 cup of yeast nutrient, 50 lbs of sugar in 30 gallons of tap water and I get 15 to 18 % ABV
1/10th of a gallon absorbed for every pound of corn would only be 1.5 gallons of water. Am I missing something? His math would equal 3 gallons of water not 11.5.
Who is still here in 2024. This is the best video ever.
Hey 👋
Im here
Once I really "got" what was happening, I began to realize---This really IS one of the most useful tutorials out there!
Excellent content; this is the first video that pointed out temperature points, testing for starch and pH. Great job!
best video ive seen out of 300 or so- common language, tools and instructions...nice job Sherman
One of the very best video explaining home distilling I've seen on here! +2, one for science and one for DeWalt! Thanks for sharing
I don’t want to taste any of the batch where the DeWalt overheats and shits itself over the top of it😆I’m pretty sure that’s probably happened and he has a cover over it when not filming
I turned the volume off and read the closed caption and was able to pause and really read and digest the info much more info was received this is the best and most informative vid I have seen thus far appreciate it
Guy knows what he's talkin' about for sure!
Hello Sherman! Thank you for putting this video together. Appreciate the hard work and the knowledge you’ve passed on.
Still one of the best videos out their on breaking down corn mash..
Finally some real info. The posts on making shine by and large omit how the grain is prepared completely. In the old days you had to malt the grain. This involved spreading the grain out and wetting it till it started to sprout, then shoveling the grain into ovens to bake it and stop the germination process, a very labor intensive business. All these modern day distillers seem to use sugar of some sort and only use grain to add flavor. Even those using sweet feed seem to not realize the molasses in the feed is the main thing the yeast acts upon, not the grain. Thx for posting this OP.
Before I realized how ignorant I was in this, I bought a sack of wheat and a sack of cracked corn. I malted the wheat kinda following some instructions and in my ignorance, I still got about a 30% success rate and it really wasn't hard. Also, there were a few grains of corn in with the wheat that malted even more easily than the wheat did. So FWIW when I evolve to All Grain - baby steps - I'll do it this way but use (mostly) malted grain.
This vid is still helping people. Thankyou.
Pinto for president! Thank you for presenting your knowledge and passion!
A wealth of information. Starting to learn all about this, great video.
Congratulations Sherman your video is amaizing thanks for the demonstration. Can you tell the proportion of enzyme we should use? How much enzymes have to add for corn pound? And for other grains. How much for rice? How much for pure starch?
most grains will need 0.36 ml SEBstar HTL and 0.36 ml SEBamyl GL per pound of grain.
excellent product definately works, still using it after having it for over twelve months so far I have done over 60 kgs of corn.
Good information to know. Thanks for posting. Hope you get a quieter mixer soon;)
Thanks -- there's a lot of good info in this video.
Very cool set up great video
This is really helpful. Every time I used the alpha amylase enzyme, my mash never turns as sweet as it should... I think I was using far too low of a temperature and I put the gluco and alpha in at the same time at 140 degrees. Ill try it this way!
Excellent video.
Did you that gelitization is blocked by sugar?
Nice video, I was getting nervous with that iodine bottle over the mash. Is there a link for your product?
Very nice product -- I will be a customer. I like those stills of yours also- thanks so much
😆Bro the brown tinge is possibly granulated DeWalt brushes and bearing
Hey Pint pumpman here. Been a few years. Great video keep up the good work brother.
Interesting! Would you recommend a brew bag?
You done good! Keep-up the hard work!
Yup. I did see your picture at the post office!
Bravo. Thanks for sharing the info.
to making ethanol with these enzymes you will need to put sugar any more? maybe is a stupid question but I'm at the begining and I'm learning every day that is the reason that I ask You sir.
Thanks!
Well now I want to know how good the SHINE is man
can you please tell ratio of pitching these 2 enzymes how much each for 5 gallon mash
thank you good tutorial btw
Would you please make a rye mash, learned a lot THANK you
Friendly suggestion: Don't try to talk over loud sounds on youtube. You can film it, and then use a video production app to add any additional narration over the noisy bits. In post production you can turn down the drill sound and turn up your speaking which will result in a much better video. I love the information you're presenting, but the video itself is pretty loud and we have to turn the drill up to hear you. Still a thumbs up though...
best tutorial on youtube,
but I was wondering what is the shelf life and how must the enzymes be stored after opening?
thanks pint
Thank you. You have been doing great work answering the questions.
I always wanted to know how yo use these two enzymes, Thanks.
Dear mr. What is diffrence jet cooker and this system ?
How was the corn prepared before it went into the pot? Was the corn whole, cracked, ground, or flaked?
Can I just use the white powder amylase? And how much moonshine does this one batch make?
Did you use cracked corn?
Hey Pinto, so you add the alpha amylase first? while cool? what % per gallon of liquid wash?
0.36 ml per pound of corn or grain.
What about adding the grain at high temp (190F), then the enzyme. I figure this would give a thin mash quickly instead of bringing up a thick mash from room temp and risking a burn (if stirring screws up)? Great vid, thanks!!
Grain meals added at high temps produces grain balls that burn. Also the longer the grain spends with the enzymes is bettering conversion and ultimately can mean less fuel used. Cold water means no dough balls and conversion on the way up and the way down from 190 degrees. Notice Sherman split his Alpha in half, using half of it on the way to 190 degrees. Then the other half of the Alpha for the drop from 190 to 150, when the beta amylase is added. Then yeast added at 100 degrees a day later.
Hey Pinto is that corn flour your using or meal?
whole corn ground to flour
How much of each enzyme did you use for some reason the link didn't work for me.
what your corn meal to water ratio?
I’m really enjoying the flavour of my whiskey now I’m not using any sugars not even dextrose I took the time to malt 25 kg of corn for this last batch and at 50/50 with cracked corn and malted rye 15%and malted barley20%+ 2 types of amalaise enzyme this s😮uff tastes amazing after only a week on charred oak!
So when you see % like you mentioned, what is it of? is it 1lb grain to 1gl water, and the % of the lb? I'm very new but very interested.
@@theunfusedelectrician6688
I would guess percentage % of the total mash bill.
Generally speaking I will use 3lbs of grain per gallon.
Without sugar added.
So extrapolate the math out…
50% would be 1.5 pounds per gallon… 25% would be 3/4 pound per gallon etc.
👍🥃
pinto,, i rec’d enzymes from you a few weeks ago. after allowing for 10% water absorption by grain,,, how much iif any water evaporation do you allow for since stirring/cooking with open top for ~6 hours? thnx
Pintoshine, can you tell me what this process would look like for an un-malted 100% rye flower mash? What are the enzymes, temperatures and process? With the right enzymes would it liquefy similar to the corn flour you used?
+Nick Campagnoli Why dont you just mash Rye malt? www.northernbrewer.com/brewing/brewing-ingredients/maillard-malts-malted-grain/bulk-brewing-grains/bulk-brewing-grains Thats a link to the Bulk grains just put in Briess Rye malt. 59$ for 55lb.
+Nick Campagnoli Same enzymes and procedure with the addition of SEBflo TL added at 150F to reduce the beta-glucan viscosity. Without the SEBflo tl you cannot distill the rye mash. It just cooks onto the still and stops the heat transfer to the mash.
Hey Sherman, Is that the same for a Triticale mash? (wheat/rye hybrid)
In your link it says add half the water, first enzyme, corn, heat and hold; then to add second half of the water (helps to cool)
is adding the second half of the water before using the second enzyme necessary, or can I convert and then add the converted mash to my water in my fermenter? I ask because I do not have a large enough pan in which to mash that holds the whole volume of my fermenter; but i have a pan that will hold half of my ferment. Or I could do it in two batches
Is that stainless steel bucket really an expensive mashing pot, or is it a re-purposed bucket? If its just a bucket, where should I look to find something like that. I've been struggling to find a low cost stainless boiling vessel to do larger volume.
Go to your local scrapyard, … look for a stainless steel hotwater cylinder (usually around 40-50 gallons) cut it down to suit your needs. Is a lot cheaper than an expensive S/S boiling pot, a lot larger and has a domed base. If you get a flash one it may even have a pre-existing stainless coil inside it.
How many rpm is that drill motor running? Or, what would be a good rpm to achieve a good mix? Thanks for a great video!
This drill is about 500 rpm.
How did that batch come out? Taste ok?
Where can I buy these enzyme from
Looks like your website is no longer active
I might be mistaken but I think corn is 30 gravity points per pound per gallon. That would mean with 15 pounds in 10 gallons you would get max 1.045 . That would be 100% conversion. Is my math wrong?
Corn is 40 pts/lb. It appears his method is achieving a 100% extraction efficiency.
@ oh okay. I just never get that good of results.
@@timchapman6702 85 % efficiency is considered very good.
@ yes that’s closer to what I get.
How much yeast do you add and how long do you let it ferment?
to0aw3s0m3 I would like to know that 2.... also I would like to know the equation on how to know how much citric acid to add for pH levels
How can you take an OG reading with all those solids still in suspension?
what temperature do the enzymes work best at? does the combination break down all starch and complex sugars into fermentable sugars?
At the temperatures I specified in the video. 190 for SEBstar HTL and 150 for SEBamyl GL. The SEBamyl GL breaks nearly all 1-4 bonds and leaves no maltodextrins or other dextrans behind. All goes to fermentable glucose if it can be gotten into solution.
Sherman Owen have you tried cooking the corn first? sort of making a corn meal mush? then using the enzymes?
Rick Hermann No. It wastes time and energy. Dealing with corncrete, the result of using 2 or more pounds of corn in a gallon of water is nearly unmovable by mechanical agitation. Best to use the enzymes to prevent this. The highest temperature for gelatinization of corn starch is 185F. 190 for 90 minutes is sufficient to get 95% yield.
Sherman Owen thank you. you have been a big help in so many ways. is the taste still the corn whiskey taste? can you tell a difference between the traditional sugar run, corn flavored and your almost complete starch conversion?
ex
what would i use to lower pH levels?
Hey Pinto, Great information the corn you use looks like its smaller than meal more like in powder form is that correct
where do you get that so refined
he grinds it himself. you can get the grinder at www.grizzly.com/search?q=h7775
If you are interested in a commercial setup see www.csbellco.com/grinding-grist-mills.asp
Does this work with potato starch?
Great tutorial. I appreciate your effort. From your experience, is malting(sprouting) worth the effort at all if using liquid enzymes?
I'd like to avoid yeast usage altogether by sprouting most my corn/grain if possible
From the research I have done, I have discovered there are no varieties of corn available that yield enough enzymes to even convert itself. There are varieties in Peru. The problem with corn is having to separate the enzymes from the malt before gellatinization and then having to add it back for conversion. It is a much better yied using the exoenzymes.
Yeast will have to be added to get the ferment going .
Great vid pint! I was about to construct a direct injection steam cooker using a beer keg as the pressure vessel. I was reluctant to build it due to the safety issues and my laziness! I am just gonna make a stainless stir paddle instead. I noticed your corn looks finely ground like meal, would that help to give a greater % yield over just cracked corn?
Thanks mate, all your info and plans @ artisan distiller have greatly helped me take the leap into pure corn.
Yes, the finer it is ground the easier it is to keep in suspension and the more can get cooked and worked on by the enzyme.
I have several pounds of corn meal in my freezer…
can i use malt barley syrup to corn meal ? i ve no enzymes, can i use the a amylase in malt syrup ?
+Emre Andersson Yes, you can use malted barley syrup and corn meal or with rice or potatoes or just about any other starch containing grain to convert the starch to fermentable sugars. Malted barley contains natural amylase enzymes that have been used for 100's of years to make alcohol.
What is the heat source under your 15 gallon bucket? It seems like you can raise the temp pretty quickly...
The heat source is a 55K BTU cajun bayou burner running on propane. This model www.bayouclassicshop.com/bay-sq14.html#.WI5oQPErJhE
You still sell these
I finally located them
enzymash.biz/index.php?route=product/category&path=33
Hey Pinto hine you meant to say 15 pounds of corn not gallons Right? I like what you had to say I really want to start makin this stuff without using white sugar Ive been using alpha amylase but never Glycol amylase and I did learn a lot about the iodine good stuff
do you ferment in the same kettle you cooked in throughout this video? if so, do you cover it or leave it open?
I used the same. No it was uncovered until it was finished then covered a couple days until it could be dealt with
how long do you leave it completely uncovered during fermentation?
It usually ferments out in less than a week. It maintains a co2 cap, which is heavier than air during the fermentation. A polyethylene sheet such as a trashbag is sufficient to keep it fine for weeks. Worse case you could get a bit of mold on top. That is no issue either. The acidity only allows one mold to grow. It is tasty like sake.
Hi Sherman, did you work with corn steep water (Solulys)? I want to make my own Solulys to work on a fermentation with enzymes but I can't find the process of elaboration of this product. I want to know if you can help with that. Thanks for your time.
Solulys is a trademarked product that is extracted during the first steps of wet starch extraction process. It is a brand name of a mixture of amino acids usually used as a protein additive. When the corn is prepared for wet milling, steaping is the first part to hydrate the corn. Often the steep water is inoculated with lactobacillus to aid in the separation of the protein that binds the starchs together. The liquid off this first step becomes high in protein and lactic acid. If it is concentrated it is extremely acidic and very high in protein. Teh acidity would kill these enzymes instantly. I hope this helps.
So after this process its ready to distill? theres no frementing?
Jason Filter it still has to be fermented. This process makes sugar from starch.
i only watched three min and i hit subscribe...just finished an all malted corn (no added enzymes) stripping run-taste like cream corn with a kick in the nutz.
thanks
Thanks for the great video! One question
When you pitched the yeast, what type and at what temperature?
Also, did you use your drill to oxygenate when you pitched?
Thanks!
bread yeast at 90F
I should have known.
After I watched, I realized I "follow" you on HD.
As part of my studying, I am realizing ( or thinking) that there's more than a little bit to just "pitching yeast".
I haven't been on HD for quite some time. I run AD. there is a whole section on there talking about whole grain and enzymes.
Starting with heating the 11.5 gallons of water to full conversion how many hours? Thank You for your time.
approximately 6 hours. My heater and chiller were not the fastest. Most of the time you should be able to heat it in an hour, rest for an hour and a half, chill in half an hour, rest 75 minutes, and chill another half hour. That's a total of 4 hour 45 minutes.
what could be the RPM of the agitator for pre-mashing vessel
This drill is about 500 rpm
Hello Sherman, I´m from Argentina. One question? Here is so difficult to get Glucoamylase, can I get all the starch converted with just alpha amylase? I really want to buy that enzyme from you but you cant imagine all the paperwork and money you have to spend to import just a sample.
Have a great 2018 and thank you very much
Sherman, Do you strain your mash prior to fermenting?
No, Sometimes I strain after fermenting though.
brewing and distilling is so fuckin intriguing
Hey Sherman, Where do you buy your enzymes?
I buy bulk and resell in smaller quantities.
i cannot get your website to work
Cant find the web site
What type of corn are you using?? Could this same process be used with cracked corn?
It is best to use the finest grind you can get. The more course the grind the less yield you will get.
Sherman Owen do you grind your own or buy it already ground?
I grind my own. Check out the video "First Mashing at Limestone Branch" olutIq2YI3I
Do you recommend cracked feed corn or whole kernel feed corn?
You’ll need to crack the corn at the very least... in order to access the starch.
It appears he’s using flaked corn... but I’m not 100% positive.
where in the world can I find a ss bucket that big!!??
online at instawares dot com
Cornmeal, cracked or flaked maize for this demonstration
Not exactly sure what he used but consider this...the process depicted on the video is converting corn starches to corn sugars. Flaked maize has already gone through the heat process and pregelatinized the corn starches so using flaked corn would be redundant. Cornmeal could be used, you see that a lot in videos of people making moonshine...but they also add about equal amounts of sugar to the wash. It's the sugar that ferments with cornmeal added for corn flavor with SOME of these corn starches converted to sugar and eventually to alcohol. The cornmeal is a little too fine for me as it can be hard to filter finer particles out before distilling - don't like the scorched/burnt pieces. Soooo the likely candidate is not too finely cracked corn. The starches get exposed to heat and enzymes for conversion to sugars and once extracted the corn particles are easily removed.
Whats the best variety of corn to use for making corn whiskey?
The cheapest.
if you have a www.tractorsupply.com/ close by
50lb cracked corn is about $8.00
+David Lee 50 lb of cracked corn is $8.00? I don't know the exact enzyme conversion rate for cracked corn or corn meal or whatever starch you want to use but you can go to GFS, Gordon Food service and purchase a 50 lb bag of pure corn sugar and avoid all that work and mess. 50 lbs of corn sugar will produce 3 to 4 gallons of 180 proof alcohol.
The conversion of corn to sugar is about 72% by weight. All you hobbyist out there, I'm telling you this makes a drink like your great grandfathers used to make. You can't get this flavor with CORN sugar or any other sugar. Just sayin.
+Thomas edwin www.artisan-distiller.net/phpBB3/index.php is where you need to be talking about all this.
What type of corn did u use
Feed corn from the local feed store.
U guys know honey is a natrul amylase.and its so much cheaper than ordering stuff and waiting for it.honey works well
why did you not voice over the video after you took it,,, almost impossible to hear what your saying when the mixe is on
because I did not have the equipment or skills to do so.
Use the closed captioning
tenes que bajar las revoluciones del taladro, con ese torbellino estas incorporando demasiado oxigeno
Pricey!!!....
I have watched this video but there is something i still don't understand, the first enzyme used is alpha amylase but the second one is not beta amylase ? Is the second one used here better than beta amylase at breaking down starch ? Cheers.
Sorry but once that drill started i could not hear one word you were saying, really interested to know why you used the two enzymes in the video rather than alpha and beta amylase,also would it be possible to post the actual steps in the video description? Cheers.
The complete instructions are on my website. Also the method of calculating and determining lbs of grain based on 85% efficiency.
pintoshine pardon me but I already asked this and did not get a response. you are claiming 85% efficiency but in the video you very clearly take gravity readings with all of the suspended solids still in solution. how can you get an accurate gravity reading with cornmeal solids still floating in the liquid? shouldn't you need to let the solid settle out and only get a gravity reading on the clear liquid floating on top? it would seem as if all of the added solids would make a higher gravity reading and make it appear as if you are getting a better conversion rate.
Pint O' Shine aka Sherman Owen, Distillery Consultant, cleaned up the comments of a disgruntled shiner, swearing corn sugar was the way to go.
+pintoshine Well, to be fair, it is the way to go, if you want to be lazy and spend way more money to get way less shine.
Seen alot of videos where Alpha Amalayse is used at maximu temeratures of160-145 degrees fahrenheight and Beta Glucose Amalayse is used at fermenting temperatures.
Great video. There are chemicals in the ph test strips you put into the wort that you probably dont want to consume.
You would get a higher sugar count if you used 22plbs corn instead of 15plbs.
1.060 Gravity would be 7.5% potential ABV -- well done sir!
If the SG started at 1.06
and finished at 0.98
Your wash is 10.32 % alcohol
+Limelight Shine I make a mash with 6 pounds of sweat corn, 2/3 cup of yeast nutrient, 50 lbs of sugar in 30 gallons of tap water and I get 15 to 18 % ABV
+Thomas edwin 30 lbs of sugar or corn sugar?
Das Rührwerk flutet den Sud mit Sauerstoff... Genau das möchte man doch nicht ?
1/10th of a gallon absorbed for every pound of corn would only be 1.5 gallons of water. Am I missing something? His math would equal 3 gallons of water not 11.5.
1.5 gallons absorbed is correct. He wanted to have 10 gallons when he was finished.... 10 + 1.5 equals 11.5
yes??
I wish I could hear u better but still a great video, a lesson... I👍
Sure it was like stuffing razor blades down my ears, but still better than Twilight
Masturbating with a cheese grater is still better than watching Twilight!