Monday 2-1-21 I squeezed the corn and run my first couple of quarts of true blue moonshine. (It even taste's good) I have evolved as a human.
I hope you threw away the first 1/2 cup! That’s poison. Did you use an enzyme to convert the corn or did you use barley? I have had bad results with corn and just might do single malts here on.
The fore shots are merely 1/4 of 1% of the total alcohol, so throwing out the first bit isn't a big deal. I only produced about 1/2 gallon total at 90 proof. I mashed in with corn chops from my local feed store. Lots of sugar, and about a teaspoon of yeast for a 3 gallon mash bucket. 7 days later I had a pleasant alcohol smell and a sour tasting mash. I read a book or two and watched many videos on the subject first, but nothing can prepare you for the real process. My next attempt will be with some barley, and and rye. Until then, corn whiskey, is good whiskey.
Look up Uncle Jesse’s Simple Sour Moonshine recipe. It’s very easy and sounds like what you are doing. I bought some flaked corn and added barley and rye, but it’s really hard to do if you’ve never brewed before. The corn needs an enzyme to convert the starch to sugar. Some people use liquid enzyme and some use barley or rye as their enzymes. I’d like to use liquid enzymes instead because the other way is a huge mess.
I drank that part. It made me what I am today!
That part usually only makes you blind.
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