- --- In firstname.lastname@example.org, Jerry McCullough <jkmccull@...> wrote:
>Those are very low numbers. There's nothing sugary (or very little) for the yeast to work on. You'll get no alcohol. 1.060 or thereabouts is usual for grain mashes.
> The first 5 gallon batch that I am trying to ferment has a specific gravity of 1.020. The second 5 gallon batch is 1.032. Neither batch has ever shown any visible signs of fermentation. i.e. no bubbles.Â Â
> The starting specific gravity I think was 1.020. The value of 8% potential alcohol that I quoted was in error, I think the real value was 5%. The solution was so thick that I am not sure that any of the starting specific gravity and potential alcohol readings that I took are valid. The entrained solids have mostly settled out, so I had some fairly clear liquid to test this time.
> I am thinking that I will toss both batches and try again using some enzymes that I ordered.
> My goal is to make pure corn whiskey, without adding any sugars. Is that too ambitious for a rank amateur?
> Thanks for the help.Â
Rather than throw them out (a waste), add 5 lb sugar to each fermenter and at least get something for you efforts.
Liquefy the sugar first with a quart of hot water per 5 lb. When you add the sugar water to the mash, DO IT SLOWLY or you may have a volcano mess to clean up. Give it a gentle stir and recover it. If it's not working in 2 hrs, re-pitch more yeast.
All grain whisk(e)y is not a good place to start for newbies, unless you have lots of grain beer experience to begin with.