depends upon if you want to do old school with sprouting the grain or the more modern way with enzymes. When you talk about the cold method the corn is only aMessage 1 of 2 , Apr 29View Sourcedepends upon if you want to do old school with sprouting the grain or the more modern way with enzymes. When you talk about the cold method the corn is only a flavoring, and the added sugar is the alcohol maker. Some like it but most don't, I personally think it gives the whiskey a musty flavor from the raw uncooked corn.I personally use ground corn meal, I can pick it up at a local store for $12 for 25 pounds, and I mix the yellow corn with the white and use 2 pounds per gallon of BOILING water. I use a 5 gallon paint stirrer in my electric drill for my mixing. The corn quickly swells and releases the starches and when the mixture gets down to 158 degrees I mix in the alpha enzyme and it quickly reduces starches in the portage consistency into a more liquid wort. When the corn is at room temperature I add the glucose enzyme and it converts the long sugar molecules into shorter ones that are fermentable. Your beginning sg should be around 1050 to 1060 and use a good whiskey yeast and double distill, I do a triple distill an make my cuts.Henry
From: eyendall <eric_yendall@...>
Sent: Monday, April 29, 2013 6:01 AM
Subject: [Distillers] Mashing Cracked Corn
There seem to be a number of different ways for mashing cracked corn; hot, cold, boil, pre-soak etc. Is there a consensus here as to the best method for producing good whiskey? Best in terms of extraction efficiency and ease of handling.