that sounds pretty reasonable. the only thing I would watch is the
temperature of the sack of sprouting grain. Too high and you destroy
enzymes. I guess it was cold outside when pops did it. Or he had lots
of free corn.
--- Tony Turner <tonkyman1979@...
> Some of the old guys I talked to this weekend said they mad their
> own malt. One guy said he would put 10 lbs of corn in a pillow case
> and wet it down with warm water and them hang it over a wash tub in a
> warm dark place until it sprouted. He said it would take two weeks (I
> would think it would sprout sooner than that). Anyway, whe the
> sprouts were a 1/4 to 1/2" or so long he would wash the corn in a tub
> of water and rub the corn between his hands to rub the sprouts and
> roots off. The he would take an axe handle and mash the corn really
> well. Next he would pour 5 gallons of boiling water over the mash and
> wait for it to cool. Once cool he pitched his yeast, covered and put
> on an air lock and let it ferment until it stopped bubbling. Please
> keep in mind that I have never tried this but my brother-in-law said
> that this guy had been making it for 30 years and his father before
> him. I had a taste of the stuff and it was pretty good but it hadn't
> aged at all nor do they age
> theirs (they like it like that. "white dog" is what they call it).
> I have another way to malt corn that I found this weekend and I
> intend to try it at least once just to see if I can do it. If you are
> interested I'll share it with you.
> Gotta get back at it.
> Tony T
> tyler_97355 <kd7enm@...> wrote:
> With cracked corn, i think sprouting it would not be possible. But i
> think i must agree that i need malt or something else to convert the
> startch. With an SG of 1.020 this morning, i decided to throw 5
> pounds of sugar in. I guess thats about all i can do for my whisky
> recipe, until i get some malt. Its still warm, so i'm letting it
> down to 75-80 degrees befor i toss in the yeast (and lemon juice).
> I'll let you all know what happens.
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