Maize starch

[Maker]

I have been given a 25kg sack of maize starch, am I right in thinking this will be usable for a spirit, I'm thinking along the lines of kibbled maize for corn likker?

[RumJohn]

Making corn whiskey with kibbled corn makes one hell of a mess. Using just the starch would probably make an even bigger mess.

What your attempting could be done, but at what inconvenience to you I can not begin to immagine.

[Easydrinker]

Think wallpaper paste, really thick wallpaper paste

Robert.

[Maker]

I'm going to have to try it, I have 25kg and can get more for free, summer is almost here so I'll just do it outside, sod the mess!
Would I just follow a recipe using kibbled maize or would it need to be tweaked?

[Easydrinker]

Write the book, let us know how it went.
ATB.

Robert.

[Maker]

You can go off some people..

This must be doable, surely it's the best part of the grain to have access to, it must give the best yeild although I cant stop thinking about how little corn flour you add to chicken stock to make a thick soup, this could go very wrong.

[RumJohn]

@ Maker. It probably is doable. First you have to convert the starch into a fermentable sugar. To do this you will need to cook the starch and add enzymes. The starch will thicken as you cook it and most likely burn - unless you pay real close attention. You need to let it cool substantially before adding the enzymes. At this point you will be lucky if this mix has only reached the consistency of wall paper.

Once the sugars are created you need to ferment, distill, etc.

I will not waste any more time on this. Neither should you.

[Icefever]

+ 1 with all of the above...used the time you will take doing this to make any other wash...you said yourself about how a teaspoon of cornflour thickens a sauce...listen to your inner self padwan...may the force be with you if you do attempt this.

If you do decide to give it a go, try a very small amount in a very large saucepan.

[H12rpo]

Ive done it using just a kilo......it was a nightmare! If you really want to try you’ll need a very big pot! Oh by the way there’s next to no flavour of corn in the resultant mash or spirit

[Maker]

After carefully listening to the members here who have advised it is a stupid idea I have come to the conclusion it is a stupid idea, I will be attempting something less stupid.
Lets never speak of this again.

[Easydrinker]

Maker,
Do you wanna join the Stupid Club?
I'm thinking of starting one, no-one stupider than me.

Robert.

[Maker]

I'm in.., I'll give you a run for your money.

Ok so my next idea, if I feed my dog 100% sugar and sprinkle yeast in his water bowl can I susspend a bowl under his belly to collect, I can pick the hairs out with tweezers?

[Easydrinker]

LOL

Robert.

[Mash]

Lol.

I reckon you won't get close enough to collect. The dogs farty arse would be going like roman candle.

[Phantom]

Thinking about the original point. Maize starch would be the same as "corn flour" yes ?

if so, then isn't it all about how much you use initially ? so that it doesn't become wallpaper paste ?

because you don't need much (think on thickening gravy, so for a half pint you need a couple of teaspoons). but if you can get it mashing/converting/whatever you call it, then once the source of enzyme goes in, it breaks down the starch to sugars except that whether the enzyme can do a very thick batch and still return to the consistency of water so it can be distilled is the main question.

I've not done any grain or flour/starch based batches so I haven't looked into how easy or hard it might be to get the enzyme or whether you could just mix in some malt and do it that way.........

My point being, that to try and convert that amount but just so that you used a couple of tablespoons worth would only make a very weak wort/wash - which would need stripping first..........