Traditional Appalachian Sweet Mash Corn Whiskey Discussion

This area is for recipes that are not yet proven, use this area for experiments, recipe research and development of your own variations. Once a recipe is accepted as being good by the consensus it will be moved to the proven section.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby EziTasting » Wed Aug 10, 2016 9:50 pm

TasSpirits wrote:Where did you get the Rye meal from?


Stock feeders in Perth...
EziTasting
 
Posts: 2084
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby Roger » Fri Aug 12, 2016 12:36 pm

My rye meal is cracked rye bought from the home brew shop and then put through the nutri-bullet. Works a treat!!!
Roger
 
Posts: 102
Joined: Thu Jul 03, 2014 10:11 pm
Location: Canberra
equipment: Still Spirits T500 Reflux Condenser and Boiler.
2" pot still for stripping runs.
FSD Neutraliser with 50 litre milk can boiler and gin caddy.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby CyBaThUg » Fri Oct 14, 2016 11:40 am

Just curious has anyone aged this on oak and does it have any familiar tastes to anything commercial
CyBaThUg
 
Posts: 493
Joined: Thu Sep 27, 2012 7:54 pm
Location: townsville
equipment: pot still

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby bayshine » Fri Oct 14, 2016 1:17 pm

CyBaThUg wrote:Just curious has anyone aged this on oak and does it have any familiar tastes to anything commercial

Tastes just like bourbon :teasing-tease:
bayshine
 
Posts: 873
Images: 0
Joined: Sat Mar 16, 2013 11:30 pm
Location: Turquoise coast dubbya aye
equipment: FSD 6 inch 5 plater block head On a FSD 100lt pro boiler
3” copper reducer bokka on a keg boiler

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby EziTasting » Sat Oct 15, 2016 5:18 pm

bayshine wrote:
CyBaThUg wrote:Just curious has anyone aged this on oak and does it have any familiar tastes to anything commercial

Tastes just like bourbon :teasing-tease:



:laughing-rolling: :text-+1: :text-lol:


EDIT: sorry that was rude! Had 2 goes at this, I'm not ready to do it again had all sorts of issues (basically because I'm still new and don't know enough) but out of 400L wash we got 6L of spirit @ 65% ... clearly I don;t know how to do it right! but what we got tasted like bourbon, not as sweet...
EziTasting
 
Posts: 2084
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby MtnMoonshiner » Tue Mar 14, 2017 11:16 pm

Wow, this turned out to be more popular than I anticipated.

I fell off the charts for a while due to work. Ready to start distilling again!
MtnMoonshiner
 
Posts: 118
Joined: Tue Apr 02, 2013 3:21 am
Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby scythe » Wed Mar 15, 2017 4:36 am

Welcome back.
scythe
 
Posts: 1860
Joined: Thu Nov 14, 2013 6:34 am
Location: Central West NSW
equipment: Dreaming of a 4" bubbler

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby copperhead road » Wed Mar 15, 2017 7:28 am

Has someone got the scaled down version of the recipe for a 50 litre wash?
copperhead road
 
Posts: 777
Images: 0
Joined: Sat Mar 11, 2017 7:13 pm
Location: Brisbane Queensland
equipment: Full industrial grade copper 25 gallon short can 4" pot with 10 gallon expansion chamber and gin basket, 3" Gatlon gun condenser (gas flame)

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby Zak Griffin » Wed Mar 15, 2017 7:46 am

Just scale everything down to 25% :handgestures-thumbupleft:
Zak Griffin
Lifetime Member
 
Posts: 6832
Joined: Mon Jul 15, 2013 9:34 pm
Location: Radelaide
equipment: "The Heart of Gold" - 4" Bubbler - finally bubbling!
"Zaphod" - 3" Pot - retired
"Agrajag" - 6" Bubbler - midlife crisis build?

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby EziTasting » Wed Mar 15, 2017 9:11 am

MtnMoonshiner wrote:Wow, this turned out to be more popular than I anticipated.

I fell off the charts for a while due to work. Ready to start distilling again!


Welcome back! Would love to get a better understanding on how you work the corn. We've really struggled with that!
EziTasting
 
Posts: 2084
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby MtnMoonshiner » Wed Mar 15, 2017 10:06 am

EziTasting wrote:
MtnMoonshiner wrote:Wow, this turned out to be more popular than I anticipated.

I fell off the charts for a while due to work. Ready to start distilling again!


Welcome back! Would love to get a better understanding on how you work the corn. We've really struggled with that!


Sure! What questions do you have? I'm sorry I've been out so long. Work has been crazy.
MtnMoonshiner
 
Posts: 118
Joined: Tue Apr 02, 2013 3:21 am
Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby Boardy62 » Wed Mar 15, 2017 12:21 pm

Welcome back Mtn Moonshiner
Boardy62
 
Posts: 211
Joined: Sun Sep 20, 2015 4:29 pm
Location: far south coast nsw
equipment: FSD Neutraliser, two 2400w elements, gin caddy,100 ltr boiler
T500 reflux still and boiler,
pure distilling pot still head
power controller
Parrot and racking cane

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby bluc » Wed Mar 15, 2017 1:12 pm

Mtn moonshiner one thing i wanted to ask when you steep your corn do you use insulation around your barrel? So it holds temp longer?
bluc
Site Donor
 
Posts: 8967
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby EziTasting » Wed Mar 15, 2017 7:15 pm

MtnMoonshiner wrote:Sure! What questions do you have? I'm sorry I've been out so long. Work has been crazy.


I want to get an understanding, a AM for Dummues if you like, what you do with the corn? I've read your post, more times than I care to admit (it's become obvious to me that I am a special kind of stoopid :teasing-tease: ) we thought we followed your instruction and. Hold the get the corn to gellatinise correctly. Then adding the malted barley it wouldn't return to a liquid... so basically we failed the whole starch conversion stages!!! So we got no grog! :angry-banghead:

Could I trouble you to give retards like myself more detailed instructions, please!

NB: the derogatory comments are not aimed at any specific group, just at myself! I apologize if anyone took offense at my comment!
EziTasting
 
Posts: 2084
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby MtnMoonshiner » Thu Mar 16, 2017 2:09 am

You'll have to forgive my misunderstanding. We speak the same language, but there's a pretty big language barrier between the US AND Australia sometimes. I could be flat out like a lizard drinking, and not even know it hahaha

In any case, what do you mean by "grog"? Grog for me is rum, lime juice and water mixed together. I'm assuming what you're asking, is why the gelatinized corn doesn't stay suspended in the mash? And why all your grain sinks to the bottom and you have mostly liquid and some bits of grain on the top?
MtnMoonshiner
 
Posts: 118
Joined: Tue Apr 02, 2013 3:21 am
Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby MtnMoonshiner » Thu Mar 16, 2017 2:21 am

bluc wrote:Mtn moonshiner one thing i wanted to ask when you steep your corn do you use insulation around your barrel? So it holds temp longer?


No. The only time I insulate my mash barrel is if the barrel is outside, and the temperature will drop into the lower autumn temperatures.

You probably could. But I've found with cracked corn and smaller grains, it doesn't need additional heating to do well
MtnMoonshiner
 
Posts: 118
Joined: Tue Apr 02, 2013 3:21 am
Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby bluc » Thu Mar 16, 2017 7:57 am

"Grog" covers any alcoholic drink in australia..
bluc
Site Donor
 
Posts: 8967
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby MtnMoonshiner » Thu Mar 16, 2017 8:41 am

bluc wrote:"Grog" covers any alcoholic drink in australia..


Thanks for clearing that up.
MtnMoonshiner
 
Posts: 118
Joined: Tue Apr 02, 2013 3:21 am
Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby MtnMoonshiner » Thu Mar 16, 2017 9:34 am

EziTasting wrote:
MtnMoonshiner wrote:Sure! What questions do you have? I'm sorry I've been out so long. Work has been crazy.


I want to get an understanding, a AM for Dummues if you like, what you do with the corn? I've read your post, more times than I care to admit (it's become obvious to me that I am a special kind of stoopid :teasing-tease: ) we thought we followed your instruction and. Hold the get the corn to gellatinise correctly. Then adding the malted barley it wouldn't return to a liquid... so basically we failed the whole starch conversion stages!!! So we got no grog! :angry-banghead:

Could I trouble you to give retards like myself more detailed instructions, please!

NB: the derogatory comments are not aimed at any specific group, just at myself! I apologize if anyone took offense at my comment!


I've been thinking about this all day, and there are several problems I can imagine....without actually being there or watching how you did it etc...

If I understand correctly, your grain never settled to the bottom. Leaving you with something that looked like what you started with....as opposed to ending up with grain on the bottom and liquid on the top?

Did you pour enough water into your mash tun after mixing and everything? Is your mash tun big enough to hold enough water?

If you cut down the recipe size, did you use enough malt? Did you scald the yeast by pitching it while the mash was too hot?

Hopefully we can get this sorted out and have to making liquor instead of expensive porridge...
MtnMoonshiner
 
Posts: 118
Joined: Tue Apr 02, 2013 3:21 am
Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Traditional Appalachian Sweet Mash Corn Whiskey Discussi

Postby EziTasting » Thu Mar 16, 2017 9:37 pm

MtnMoonshiner wrote:You'll have to forgive my misunderstanding. We speak the same language, but there's a pretty big language barrier between the US AND Australia sometimes. I could be flat out like a lizard drinking, and not even know it hahaha

In any case, what do you mean by "grog"? Grog for me is rum, lime juice and water mixed together. I'm assuming what you're asking, is why the gelatinized corn doesn't stay suspended in the mash? And why all your grain sinks to the bottom and you have mostly liquid and some bits of grain on the top?


Yes, spot-on. Grog is slang for just alcohol, where I'm from anyway...

Will need my computer to answer your next post... bear with me
EziTasting
 
Posts: 2084
Joined: Fri Sep 25, 2015 5:15 pm
Location: FNWA
equipment: Newbie - Keg Boiler & 4" 4 plate glasser

PreviousNext

Return to Recipe Development



Who is online

Users browsing this forum: No registered users and 35 guests

x