StillSmart

Mash wrote:I am forced to make Turkish delight. Glooping away as we speak....

I love it.

Mmmm how do you make Turkish delight?

Just found this page with a table showing sugar concentrations for different SG's

For my target of 1.065, that means 176 grams of sugar per litre

Anavrin wrote:Mmmm how do you make Turkish delight?

Make Sugar syrup in one pan. Cornflour and water in anther. Get it to wallpaper paste consistency. Combine. Glooping for 1 hours until amber colour (not morning after yellow). Pour. Cool. Eat.

Sorry forgot the link on my last post, here it is

http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

454 Gr knibbled Corn



Added it to 4 litres of 90°c water in the airstill




After boiling for an hour it looks and smells like Chinese sweet corn soup, even has the same consistency

I'm going to wait for cool before adding some malt.

After an hours boil and cool down, I topped up to 4 litres again as it had lost some liquid and added 60gr rye malt and 91gr malted barley, I've give it a good stir and left it to mash now, temp is 66°c

Looking good A....

Well it's had an hours boiling and 90mins with the grain added to mash, had to plug in the airstill a couple of times to keep the temp up but it's done something as its thinned out now.

I've taken it off the grain and put it in a demijon, think I've got about 3litres, when it cools I'll take a gravity reading.

SG is 1.040

Obviously got some conversion, not as much as I'd hoped but I haven't done the maths yet, so I'm not sure if that's a good yeild or not but for only 600gr of grain in 4 litres of water it might be as good as it gets, I'll work it out tomorrow vis I'm off out tonight.

I decided to pitch some bread yeast anyway see how far it ferments.

Did you boil it long enough for the corn to lose its shape?

Hi Chill

I used the airstill to boil it, its only 360w or something so it boiled but it was never vigorous by any stretch of the imagination, maybe a larger batch with a couple of KW and an agitator to mash it all up I will get better results, it is very messy though

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

Yep as Chuck says, corn/maize is a recipe for mess and sticky floors
and everything else it comes in contact with, don't get yourself in
a tizzie with your conversion as your working with our kind of corn,
it's not the stuff that our American cousins use, wev'e got feedgrade
stuff, that's why i mentioned soaking for a long period in hot or near
boiling water for a long period of time.

Oh! Mash, try using rosewater instead, makes a better T/delight

cheers B_D

Isn't it all the same, Dent Corn? http://wholegrainscouncil.org/node/7562/print

This is NOT the sweet corn that we eat as a vegetable.

Chuck