5522Re: Cost reduction
- Jul 23, 2002Bob
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
> used in mash. Feed corn (rough ground) makes a good mash
> 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
> water, then boil in some sugar to make some Scotch. Tony's page
> "Moonshine" recipes on it- mostly mixes of cornmeal and sugar.
> tend to
> be low-cost. I'm currently brewing the mash for the
> batch that is supposed to taste like Crown Royal. I'll let everyone
> what I get with it. Trying for a straight corn (no sugar) mash is
> 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.
> 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
> corn whiskey. From the feedstore, molasses tends to be a big money
> about $10US per 5 gallon bucket. With $10US of table sugar- that
> about 25gallons of mash at 10%abv.
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