How to mash Knibbled Maze/Corn

[Mash]

Surely it had to be grown in kibble

Like English wine and Melton Mowbray pork pies

[Anavrin]

Well if my SG reading was accurate, according that table I linked earlier in this post, it's Equivelent to 110gr per litre, that's 330gr in total from 605gr of grain.

That's not a bad conversion, I recon the most I could have got was 126gr per litre, the liquid in my trial jar wasn't perfectly clear so my 1.040 May not have been so accurate.

I'm thinking next time I'll have to soak the corn and blend the hell out of it during the boil to get the most starch out of it, and ferment on the grain in my large 60litre bucket.

I'll also use sugar to adjust any short fall in the SG to 1.065

[Mash]

It will be most interesting to hear what the finished product is like.

Are you planning to still this trial?

[Anavrin]

Hi Mash

Not sure I've got enough to still, I guess I could run it through the airstill, see of it tastes anything like bourbon? Doubt it but you never know I guess.

[Easydrinker]

Nothing ventured........

Robert.

[chill]

It won't taste like Bourbon. It will taste like white dog. Most of the Bourbon taste comes from the oak aging. It will have a pleasant taste but won't make you think Bourbon! Now, age it on some oak and...

[Easydrinker]

I must find me some of this White Dog that I sometimes hear of.
Or maybe not.
Well, maybe just the once for experience..?

Robert

[Icefever]

Just for the heck of it....there's a little write up ...here

Found this small bottle here unfortunately Robert my pockets don't run to £62.91 per liter...

[chill]

That is outright robbery! Unaged whiskey at that price? What the... White dog is palatable, but nothing I would pay money to drink. Marketing, it is an amazing thing.

[Mash]

Hi Mash

Not sure I've got enough to still, I guess I could run it through the airstill, see of it tastes anything like bourbon? Doubt it but you never know I guess.

Run it. Run it. Run it!

[Benoit]

Yes, very messy! The corn I use is ground for polenta. I am still working up the gumption to do another batch. I was just wondering if you had not boiled it enough to fully gelatinize it and that resulted in a lower yield of sugar.

Chuck

This had me thinking Chuck, I went to investigate the stuff you're talking about in the supermarket the other day and it's not all that expensive...maybe £1 per kilo (ish). I thought that was fairly reasonable? How much do you use per gallon of wash?
The other thing I saw right next to the polenta made me think of childhood & having dinner at my nans house - Semolina! Had a quick read of the pack & it seems to be almost entirely wheat? It's a little more expensive than the ground corn but could be good for a wheat wash?

Benoit

[Easydrinker]

OK, I can see Semolina being used in a sugar wash to add nutrient for the yeasties.
An all Semolina would have to be as sticky/gloopy as a flaked Maize wash.
Best wishes with one of those, and DO let us know if you are brave enough to try it!

Robert.

[Benoit]

I've watched some of pintoshines videos recently, displaying the almost magical properties of the enzymes that he sells. Maybe if I had a batch of those I'd give it a shot?! I wouldn't fancy trying to ferment that gloop otherwise! Brave I'm not so good with, stupid I have in swathes though! When I get the new fusti boiler going I'll use the old water urn to experiment with, I have the enzyme page bookmarked for future reference

Benoit

[chill]

I've used up to 6Kg in a 25L wash. But my pot for mashing only holds about 16L. 6Kg in 16L with finely ground corn is a penance. I usually add some sugar before I add the yeast as I get poor conversion with my poor equipment and technique and I want some yield for my effort.

[RumJohn]

I have found that the best corn to use is that, that has been ground no smaller than about 4 pieces to the kernel. Any smaller and you will probably regret that you ever started. Any bigger and your return will be compromised.

Unless you have malted the corn, you will require the addition of a malt and/or enzymes for the conversion of starch to sugar. Heating alone does a poor job of starch conversion.

The end result, in spite of the mess and work, will produce a fine tasting pure corn whiskey, or shine, or white dog, of medicinal quality. It is well worth the effort.

Look for the cracked corn in your Asian markets. N.B. It will not be malted.