Dec 7, 2009 · In Popcorn Sutton's book, "Me and My Likker" he makes reference several times to a basic moonshine recipe with a few different variations that he used when he was "puttin up a …

Dec 12, 2022 · Unlike a cooked mash, a simple mash does not rely on grains for starch. The corn is included for a bit of alcohol, but mainly for flavor while the sugar provides the alcohol. The …

Jun 22, 2022 · Have tried a few different ways to separate out liquid from corn mash. I’ve read the posts here regarding the subject and almost all ways seem like a pain in the rear. So my next …

Mar 4, 2014 · Enzymes seem like hit and miss. I'm on my fourth full blown mash with them and it's starting to make a little sense as the sweetness and liquification is getting better. I would like …

May 14, 2010 · They frequently only had a single starch or sugar source to work with. lots of them didn't save or pitch yeast, they made mash and set it open to "the influence of the moon" or …

May 6, 2009 · Soaking the corn, cracking it properly, gelatinising it properly, not letting it cool down too much before mashing, mash pH - these things all contribute. Corn has the …

Jan 5, 2018 · Johnny red. What would be the best way to do the mash without needing to dry and crack the corn? My hope is to use the fresh corn, 6 row malt, water and yeast, but I'm having …

May 8, 2024 · Corn has about 32 gravity points per lb potential. So two lb per gallon should give 1.064. But I use a mash efficiency of about 80%. That gives the equation (lb corn per gal * 32) …

Jan 22, 2015 · Ok, from reading A LOT I stumbled upon a lot of posts where the topic of specific gravity was talked about. From what I have gathered and if I understand correctly you want …

Jun 15, 2008 · Corn should be cooked for at least 2 hours at 200ºF or more IMO. Proper water to grain ratio is also essential. Corn needs at least 2 quarts of water per lb of grain for maximum …