Finally

[Corn Cracker]

Finally got my anniversary bourbon fermentation off to a good start, 4th attempt 1st was the only one that worked out till now but, it was ruined due to a bad batch of oak that left a lighter fluid taste in in my sweet, twisted version honey bear, that was with dady yeast. 2 years later , i dumped the 1½ gallons that had been aging and I tried it again,,, lacto infecion so, I got some yellow label angel yeast to skip the mashing and get straight to the fermentation and hopefully avoid infection, nope, got some kind of something and it didnt work out.
Yesterday was dadys turn again.
I dumped 10gl of boiling water on 28pounds of corn and mixed with my mud paddle mixer. I got 5 more gallons in the still and
Dumped it in, along with the other grains once boiling, I mixed it all real good and this had the temp at 175f, I put it in a sleeping bag, let it sit for about 1½ hours more and mixed it up a while, temp was at 172, I put the alpha in with a good mixing let it sit for a little over an hour and mixed till the temp was 144, I mixed in the gluco at this point, and let it sit for another hour or so.
I got my 5gl bucket of frozen water out of the deep freeze, boiled some yeast for nutrition and made a 1quart yeast starter slurry. I dropped the block of ice in the 30gl drum and started mixing till it was gone, the temp was at 100f at this point, I added the last 4gl of cool water, pitched yeast and went inside at 1.30 am.
7a.m this morning I punched down a 2 inch thick cap. No off smells, no white powdery bubbles. I think I got this ferment off to a safe, healthy start, finally.
My only concern was the sg, I was hoping for +1060 and ended up with only 1030. Im hoping the enzymes will continue to do their thing while the yeast are working. Maybe I didnt give it long enough rest periods to get a full conversion, I'll pick up more grains to do this again in a couple weeks.