5523RE: [Distillers] Re: Cost reduction
- Jul 23, 2002
Barley should do fine. I have found that trying to ferment only grain is a loosing proposition. I use the grain as a flavor additive and a nutrient source for the yeast. It can be done, but the yield is low.
This is a receipt that I have developed over a number of years that gives very good results.
Here it is:
This is for a 15 gal. mash batch:
Add 25 lbs. of sugar to about 10 gal. of warm filtered water. I use water at about 100 degrees F.
Stir with vigorous agitation until sugar is completely dissolved. I have a home made stirrer that chucks into a drill that I use.
While stirring, raise the paddles so that air is whipped into the sugar water solution.
On a stove or hotplate, stir 2 pounds of unhopped dark malt extract into 3 gallons of boiling water. After the malt is dissolved,
add 5 pounds of corn chops(a grind that is not as fine as corn meal so that it will stay in a grainbag). Stir, while boiling for 1 hour.
For the first 15 minutes or so, you need to stir almost constantly, as the corn will stick to the bottom of the cooking vessel.
Let malt/corn cool until you can pour corn into a grain bag. The liquid is added to the sugar/water solution.
Tie the grain bag with the cooked corn and add to mash.
After mash has cooled to 75-80 degrees add 1 tablespoon yeast that has been dissolved in a cup of warm mash.
I use distillers yeast.
Let fermentation go as long as possible to get highest yield.
Distill, pressure filter through block charcoal, cut to desired proof and enjoy.
For added variety add 2 drops of double strength vanilla extract to a liter. A vanilla bean should work great also.
Another good drink:
Add 4-5 mint leafs/liter. Shades of mint juleps
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
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