Corn whiskey mash fail?
- This topic has 32 replies, 3 voices, and was last updated 8 years, 4 months ago by .
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Followed the recipe to the exact calling. Ended up with an original gravity of 1.02 @ 83 degrees. I know to check it again around room temp (72) but I feel its not gonna be much different. Should I have actually let the mash maintain 165 degrees for an hour and half instead take off heat for good at 152? Seems I got no sugar. Help
http://www.clawhammersupply.com/blogs/moonshine-still-blog/11454449-corn-whiskey-recipe?page=1
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You want to mash at 152–you will pull the most fermentable sugars between 148-152.
You don’t want to mash at 165. 165 is much too hot and will create a lot more unfermentable sugars.
Did you use flaked maize and crushed malted barley from a homebrew shop?
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How much corn did you add?
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I would just slowly add some white sugar to the mash until you reach around 1.055 or so.
No need to waste the mash- something did not go correctly but it will still make some damn fine mash.
If you don’t have white sugar add brown, honey, molasses, anything to get the Starting Gravity up.It will be fine
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You can use this calculator and it will adjust the gravity for temperature: http://www.brewersfriend.com/hydrometer-temp/
I’d start with 3-4 pounds and take reading as you go
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The reason the recipe did not work is because you used cracked corn instead of flaked corn– there is a big difference.
You will not pull sugar out of the cracked corn- you will pull flavor.
Flaked corn (maize) has been processed so the sugars can easily be extracted during a mash process. It is more expensive but it is worth it in my opinion as it makes a great whiskey.
Add sugar as bevcommander suggested. You will get a decent flavor.
Next time you run this recipe get the flaked maize and I’m sure you will notice a difference between the two batches.
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Add the sugar and keep us posted.
It will turn out good regardless… never toss it down the drain for something like that!
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Right on!
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Great. I’d let it go for at least a week- then take a hydrometer reading. I like to go at least a week – the yeast will start to drop to the bottom leaving behind a clear wash at the top.
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I’d run it- the yield won’t be spectacular but I bet the flavor will be good.
6% is bad- I shoot between 6.5-8 usually.
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I’ve found yeast starts to leave off flavors if I push above 8%. I like the flavor that comes though with 8. I’ve talked to a lot of craft distilleries over years and I have yet to find one that pushes over 9%
There is a good Interview with short mountain distillery- they discuss this:
“Short Mountain Distillery: We use a specific gravity hydrometer to calculate our potential abv. The initial density of the Short Mountain Shine mash is usually at 1.068 S.G. At this starting density our completed fermentation will have an abv content in the 9% range. Starting gravities in excess of 1.070 tend to have extended fermentation times and risk becoming stuck when using traditional yeast strains. You can use alternate yeast strains such as turbo yeast (which have an increased tolerance to alcohol) to bump your initial density, but these yeast strains generally produce a distillate you would rather put in your vehicle instead of your mouth.”
here is the article link: http://www.clawhammersupply.com/blogs/moonshine-still-blog/14266277-secrets-of-moonshining-with-short-mountain-distillery
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I personally don’t like Turbo- but I also have no need for it as I don’t push above 8%
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I don’t do much with sugar but I know most folks that make sugar push the starting gravity. I pretty much only do single malts as that is what I prefer.
Maybe you would do a test?
a batch at 8% and a batch at 18% and see if you can notice a difference? I think that would be a cool experiment. -
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How long were you running the still? Once you hit the tails the temp can jump- Where are you measuring your temperature?
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I don’t really pay attention to temperature except for taking notes.
I just crank the heat until it starts producing and then dial it back until I have a 3-10 drips a second. I use the temperature to take notes but I don’t rely on it for production.
Always go by flow-Smart move on turning it off when it started leaking!!!! never run a still that is leaking
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I run my still to around 205– but I run my still until my tails are around 10% ABV or 20 proof.
Cuts take time to learn- the best way to do it is just to collect in small collection jars- label them 1-15 (or whatever the last number is) Taste each jar at the end of the run and take notes in a notebook.
You will be able to taste the heads– then the heads turn into the hearts– and then hearts turn into the tails.
On your next run you will have a better idea on what each part of the run tastes like- use small jars- take notes, put your finger under the output and taste it as you go. -
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