Aussiedistiller, Home Distilling, Moonshine, Home Brew

I was thinking fire drum with leaf blower into it to supaheat another drum with a mesh shelf popcorn on top of that. But don't think I want wood smoke flavour(could be nice though if done right)..

This is what inspired me..https://youtu.be/1Ct5KL2CkbQ

Just pop it with hot air..

I remember seeing a post from someone who used popped corn for a mash. The problem is an obvious one, it floats and is impossible to mash.

I suggest if you want more flavour, you roast whole corn. Just like with barley.

If you're dead set on popped corn, put it in a pressure cooker with water in batches to force out the air and replace it with water.

When they puff grain they heat up under pressure and then suddenly release the pressure puff cannon.
The popped corn could be ground up and soaked to mash.

bluc wrote:Where did you get your enzyme from? If you don't mind me asking.. :handgestures-thumbupleft:

I purchased 6 x 4g Still Spirits alpha amalyse off Ebay for $19.00....I have to purchase online as we have nothing local.

Toadskin,

Next time try googling Hi temperature enzymes. I think you will find that corn mash is very easy when using the hi temp enzymes. I just use cracked corn from the feed store and leave it cracked - no porridge and plenty of flavour.

Pintoshines?

I take 24 l water add High Temp Alpha amylase bring to 90C.
add 5kg maize (no gm stuff here) crushed and hold at 88C for 2 hours.
Remove and sparge maize.
Drop temp to 66C and add 1.25kg Distillers malt plus gluco amylase
Hold at 64C for 60 mins remove and sparge .
I end up with around 22 litres at an SG of 1060.

No sugar added just cool and ferment.

Interesting never thought of doing a two stage sparge :handgestures-thumbupleft: I have a rims now so will be stepping from now on 63 and 68..

bluc wrote:Interesting never thought of doing a two stage sparge :handgestures-thumbupleft:

I figured that after 2 hours the maize has given all it has to give and the starches are in the water . I sparge with cool water as that assists with temp drop.

@ Bluc - yep I think that's him - Enzymash.
His 3 enzyme solution for rye mash is awesome. But for the corn the HTL and GL is all you need.

:handgestures-thumbupleft:

I bought pintos enzymes. Works great and his instructions easy to follow. Haven’t bought sugar for long time.
https://enzymash.biz/index.php?route=in ... ation_id=9 It’s all in there.

bluc wrote:Pintoshines?

rcmodel.triplej

and it was high temperature alpha amylase.