Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi , I spotted this in the South African section of Woolworths and wondering if anyone has used it as a substitute to cracked corn if they did not own a grain mill or blender?
I was thinking because it is so fine it may bring out better flavour :think:

It will work plenty round the net use it.
Not sure about better flavour but better starch conversion for all grain.
But the downside is harder to seperate the solids from the liquid. Be prepared to squeeze or use some sort of press.

For sugarhead's cracked corn provides plenty flavour and no need for messy squeezing :handgestures-thumbupleft:

How much per kg CHR?

That's some pretty nail polish you have there mate :laughing-rolling:

tipsy wrote:How much per kg CHR?

I did not bother to look, but will now I know it would be of advantage with all grain. Think I will take blucs advice on sticking with cracked for convenience with sugar heads :handgestures-thumbupleft:

I've seen Americans on you tube use it for sugarhead corn whiskey, It looked like it settled after the ferment and they just syphoned off top.

I'd give it a go, I'll give anything a go...once.

Unless you have enzymes to convert those starches, I couldn't see much point.

Polenta cooked into a slop, then added to a mash with some malted barley would be much better IMO. BUT, even that is an effing mess to strain off...

seehuusen, genuine question... isnt polenta pretty much the same thing. I dont know that much, technically, about either but why would there be a difference. (Cos i was gonna use polenta in some of my stuff.) just to add a stronger corn taste.

Its pretty much the same thing, PITA to strain/filter. I do a sugar head with yellow polenta from time to time. Been using cracked for all grain, lose a bit of efficiency, but it can be sparged with no hassle. :handgestures-thumbupleft:

Kenster, yeah, pretty much the same, but not as finely ground as the maizemeal OP posted.

For sparging with polenta in the mash, I add rice hulls, which assists a fair bit. Stuck sparges are a PIA :silent:

Dextrose is made from corn so if you convert the corn do you lose flavor and probably easier to buy the dextrose with corn that has not been converted does that give the flavor.

TasSpirits wrote:I do a sugar head with yellow polenta from time to time.

Does the polenta settle and can you just syphon off the top?

tipsy wrote:

TasSpirits wrote:I do a sugar head with yellow polenta from time to time.

Does the polenta settle and can you just syphon off the top?

Settles good, I've ben using instead of cornflakes in the CFW. :handgestures-thumbupleft:

wynnum1 wrote:Dextrose is made from corn so if you convert the corn do you lose flavor and probably easier to buy the dextrose with corn that has not been converted does that give the flavor.

I think the selling point of dextrose is its tasteless. So :handgestures-thumbdown: for sugarhead..

I think dextrose is made from corn syrup, which is so processed it has lost any corn flavour. Otherwise all the US distilleries would be using it. Corn syrup is cheaper than sugar in the US and their main sweetener.

How do you get flavor if you mash the corn and convert to sugars do you lose flavor is the cracked corn there to add flavor i think the reason sugar is not used in commercial products is historic sugar was very expensive and not available they used what they had.

wynnum1 wrote:How do you get flavor if you mash the corn and convert to sugars do you lose flavor is the cracked corn there to add flavor i think the reason sugar is not used in commercial products is historic sugar was very expensive and not available they used what they had.

Funnily enough I have spoke to several people in Kentucky during the course of my build that say they don't use sugar most of the time in corn whiskey.(referred to as fresh corn whiskey not all grain)
Seems strange compared to our recipes here :think:

wynnum1 wrote:How do you get flavor if you mash the corn and convert to sugars do you lose flavor is the cracked corn there to add flavor i think the reason sugar is not used in commercial products is historic sugar was very expensive and not available they used what they had.

You get more flavour by converting grains to sugar than by using sugar. Reason being converting grain to sugar needs more grain. Also grain sugar is a more flavourful pruduct than refined table sugar or dextrose.
Yes cracked corn is there in a sugarhead just for flavour. Alrhough you can also convert cracked corn into sugar (all grain)