- Keep in mind all grains contain some enzymes - otherwise we would not
get bread from flour! Bacteria produce enzymes and there are plenty of
these and wild yeasts in moonshine operations!
--- In email@example.com, "Harry" <gnikomson2000@...> wrote:
> --- In firstname.lastname@example.org, donald holcombe
> <blackledge_02@> wrote:
> > Idont know if this is getting through right.I hope it is. SORRY !!
> if I showed my ASS !I fell this morning dislocated my shoulder and
> almost broke my arm. This medicine dont react good with Whiskey.
> I just want you guys to take the time to learn about mashing grain
> if you use it. If you dont mash the grain your just making a mush
> with little to show for it. Mashing brings out the starchs and the
> flavor to convert to a drink with character and flavor. You can dump
> anything in a sugar wash and get something out of it, but your
> wasting a lot of what you put in. The problems I see discussed about
> having to carbon soaking and high refluxing to get clean product are
> just from not starting with a good recipe. Unfed yeast and unmashed
> grains are the cause of most of the problems i see discussed.The
> resources we have are amazing ! Use good Stuff and youll make good
> trouble free Likker. Pains coming back got to go . LATER
> Booze & meds is a dicey combination. On the mashing thing, I do
> agree to a point. There's really no substitute for doing flavoured
> spirits via the old tried & true methods. However there is a case
> for using grains as a flavouring adjunct only. Beer makers do it
> all the time. I have done it with scotch type whiskies when I was
> experimenting. Moonshiners did it with corn. They got most of the
> alcohol from the sugar alone, and the flavour only develops after
> several runs of using backset, same as scotch only develops properly
> after about a dozen runs using feints.
> Bottom line is, if you want alcohol NOW and in quantity for bugger-
> all input, then sugar mash is easy. If you want to take your
> interest in the hobby to a different level, then dabble a bit in the
> various grain adjuncts, mash bills, mixes & blends, infusions etc.
> that can be achieved. Don't expect it to be cheap, & don't expect
> top-notch results straight away.
> There's something in this hobby for everyone, be it boozer,
> perfectionist, tinkerer, or whatever. I'd be hard-pressed to find
> another hobby/pastime with so much to offer to so varied an audience.
> Hope the shoulder heals quickly.
> regards Harry