Aussiedistiller, Home Distilling, Moonshine, Home Brew

Before I dig it out and figure out how to work it, has anyone tried to use corn in an oil distiller for flavour? I got one with my PDA-1 many years ago but never used it. It holds probably 1 liter max in a flask. It would probably hold two cups of corn in the mesh cage. Boil the crap out of 40% good neutral and just recirculate it through the cracked corn for a while then draw it off into collection jars to see how much flavour I get out of it. Might be able to add it to any bourbon hearts lacking in flavour.
I've got a heap of once brewed cracked corn. Could even use some of that.

Like a corn gin :handgestures-thumbupleft: not sure how much flavour carry over you get or if the flavour you get would be right. Fermenting the corn changes the flavour profile a fair bit, compared to fresh corn in my opinion..I thought about doing the same thing with some barley but was told the flavour would not be right..

bluc wrote:Like a corn gin :handgestures-thumbupleft: not sure how much flavour carry over you get or if the flavour you get would be right. Fermenting the corn changes the flavour profile a fair bit, compared to fresh corn in my opinion..I thought about doing the same thing with some barley but was told the flavour would not be right..

I saw a thread kimbo or someone added cornflakes to neutral and strained it and it was like :puke-huge:

only way to know would be try it i guess. I wounder what it would be like with a stav in the vapour path..hmm oak or just wood soup :))

or some oak stavs in an inline thumper heat distressing like a mofo then vaporizing and condensing :think:

It would work like this. Imagine a reflux column but instead of mesh packing its full of cracked corn. Hold it in full reflux for an hour or so then draw it off slowly and make cuts as normal.
I too have tried macerating corn in neutral. Didn't work for me either.
I'll give it a go tommorrow and report on the results.

WTDist wrote:I saw a thread kimbo or someone added cornflakes to neutral and strained it and it was like :puke-huge:

only way to know would be try it i guess. I wounder what it would be like with a stav in the vapour path..hmm oak or just wood soup :))

or some oak stavs in an inline thumper heat distressing like a mofo then vaporizing and condensing :think:

Interesting way to age some spirit just a pity it has to be below 40% when stilling. If there was a safe way to try the thumper idea with 65% I would be all for it.

warramungas wrote:It would work like this. Imagine a reflux column but instead of mesh packing its full of cracked corn. Hold it in full reflux for an hour or so then draw it off slowly and make cuts as normal.
I too have tried macerating corn in neutral. Didn't work for me either.
I'll give it a go tommorrow and report on the results.

This is an interesting idea as well interested to hear the results :handgestures-thumbupleft:

bluc wrote:

WTDist wrote:I saw a thread kimbo or someone added cornflakes to neutral and strained it and it was like :puke-huge:

only way to know would be try it i guess. I wounder what it would be like with a stav in the vapour path..hmm oak or just wood soup :))

or some oak stavs in an inline thumper heat distressing like a mofo then vaporizing and condensing :think:

Interesting way to age some spirit just a pity it has to be below 40% when stilling. If there was a safe way to try the thumper idea with 65% I would be all for it.

warramungas wrote:It would work like this. Imagine a reflux column but instead of mesh packing its full of cracked corn. Hold it in full reflux for an hour or so then draw it off slowly and make cuts as normal.
I too have tried macerating corn in neutral. Didn't work for me either.
I'll give it a go tommorrow and report on the results.

This is an interesting idea as well interested to hear the results :handgestures-thumbupleft:

Inline thumpers, or say the bottom thumper from thumper+3 plate column, sits around 40% on a normal wash. If you had low wines it would be like the second plate. im not sure on abv on a second plate or inline thumper with low wines but i would say it would have to be at least 70% or so. maybe strip 3 washes then fill the boiler up with them and wash to the fill line :think:

i wonder how it would go with 3 plates then a thumper with a dominoe in it or 2 plates thumper and another plate :think:

prob be crap but a thought. i wont be trying it, havent got the time or resources to try experiments now

Or a bubbler blockhead with a gin basket with dominoes in it.. have heard wood in a fermentation can cause methanol content to be higher i wonder if anything nasty happens if its in vapour path.. :think:

Been done http://aussiedistiller.com.au/viewtopic.php?f=22&t=2811 sorry for the hijack :handgestures-thumbupleft:

I just put down 4 x 23 liters washes and hoping it will make a Burbon style whisky. It is a total experiment but I enjoy it.
I like the corn flavor.

500 g cracked corn
250 g cracked distillers malt
250 g cracked extra special malt

Mashed all 3 grains together at 67 deg C for 2 hours.
Poured the lot including grain in to the ferment er

Added 750g Rye LME and 4 kilo raw sugar to each ferment er.

I always add 1/2 teaspoon DAP, Citric acid and Epson salts plus 1 multi vitamin tablet to any wash I make. ( don't know why I do this, I just do it)

50 g bakers yeast and a 7g Saison yeast. All yeast is dehydrated before adding to the wash.

Hit it with a stick blender for about 2 minutes.

Starting SG 1.090

This has all but fermented out in 4 days.

Will post results after the spirit run.

Haven't seen the rye LME before, I assume it's from the HBS? Do you have a brand name or any more details? Ta

The links below cover main ingredients..................................

Read the furums rules mate ;-)

Sorry guys messed up on the last post with the links.

This link should cover the Rye Malt question with no problems....................

http://www.brewingwithbriess.com/Assets ... RyeLME.pdf

Peregian wrote:Sorry guys messed up on the last post with the links.

This link should cover the Rye Malt question with no problems....................

http://www.brewingwithbriess.com/Assets ... RyeLME.pdf

:handgestures-thumbupleft:

Thanks :handgestures-thumbupleft: a

Results are in.
Ran 250 ml of bwko wash with 250 ml clean neutral through an oil extractor full of once fermented cracked corn. Corn flavour was unmistakable in the first 2 collection jars. In fact it was a little floury. Will be added to the bwko I have oaking out back. Problem is I'm not sure how much penetration the alcohol got through the corn. It was heavily compacted and hard to get out of the chamber.
The experiment was successful but too much mucking around with these little quantities and I think you could get similar results/flavour through a good pot run on the main body of a wash. The flavour was not overpowering like in an essence you could add to neutral and ultimately that was what I wanted.

What is lme and what is its purpose and dap to

CyBaThUg wrote:What is lme and what is its purpose and dap to

Light malt extract (malt sugars) and diammonium phosphate (dap) which is yeast nutrients.

:handgestures-thumbupleft: