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5522Re: Cost reduction

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  • pactumuk
    Jul 23, 2002
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      I can get stacks of real malting barley from a farmer. Would this be
      good treated in the way you suggest. ??

      --- In Distillers@y..., "Bob" <vegabj@b...> wrote:
      > Commercial corn meal has several other components-salt, sodium
      > bicarbonate/baking powder and preservatives,that are not desirable
      to be
      > used in mash. Feed corn (rough ground) makes a good mash
      for "shine".
      > The best bet is to rely on plain table sugar, and add stuff like
      > meal to
      > the ferment to make a synthetic Bourbon, or steep some peated malt
      > the
      > water, then boil in some sugar to make some Scotch. Tony's page
      has a
      > few
      > "Moonshine" recipes on it- mostly mixes of cornmeal and sugar.
      > tend to
      > be low-cost. I'm currently brewing the mash for the
      > corn/sugar/honey/apricot
      > batch that is supposed to taste like Crown Royal. I'll let everyone
      > know
      > what I get with it. Trying for a straight corn (no sugar) mash is
      > typically
      > very expensive. You'll need about 2 to 3 pounds of corn to get 10%
      > in the
      > mash- the corn from the homebrew shop (flaked) will cost $1 a pound.
      > From
      > the grocery store, cornmeal will be $0.50/pound. 2 pounds of table
      > sugar and
      > 2 pounds of cornmeal simmered in a gallon of water makes a good, and
      > cheap
      > corn whiskey. From the feedstore, molasses tends to be a big money
      > saver-
      > about $10US per 5 gallon bucket. With $10US of table sugar- that
      > make
      > about 25gallons of mash at 10%abv.
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