BeverageCommander
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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.
It is good to sit for a while. I usually let mine sit 2-3 weeks—same reason as you. It also allows the yeast to settle to the bottom which makes a clear end product.
not for the mash– you need a brewing hydromter– a few bucks on amazon or the local homebrew shop
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
How much corn did you add?
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
I personally would not drink anything from a still that sealed with JB weld… I have no idea what chemicals are in that stuff. I personally won’t use a still that is not made from 100% stainless steel or 100% copper- or a combination of the two. Also lead free solder must be used as well as water soluble flux.
Do you have a picture of the setup?
I’ve bused the Brita with great results. It you are doing larger batches you might want to look into something larger- but the brita works well for me
You need to mash the flaked corn with the malted crushed barely – the easiest way is in a steeping bag.
You want to mash between 148-152 to extract the fermentable sugars from the grains.I would just follow the steps in this article: : http://www.clawhammersupply.com/blogs/moonshine-still-blog/11454449-corn-whiskey-recipe
Start simple:
do a sugar and water mash:Ingredients
18 Pounds Sugar
2 Pound Of Raisins
11 Gallons Water
2 Packets Wine Yeastonce it is done fermenting run it in the still- leave behind the yeast and raisins.
Crank the heat on the still
once the still reaches 130 apply the flour paste to seal the still
once the still reaches 150 turn on the water to the condenser
continue to crank the heat unti it starts producing
once it starts producing dial the heat back until you have 5-8 drips a second- I like to see the individual dripssugar shine is the not the best—but it is the best to learn on
I have clawhammer 10 gallon. I don’t use facebok though. Feel free to ask questions here and I’ll respond.
What type of still are you using?
This is what I use for 5 gallons of rum:
6 pounds raw cane sugar
5 gallons water
80 oz. unsulphured molassesI would not worry about an airlock on such a small batch- it is going to age quickly. I always use spirals- I get them at my homebrew shop. I break them in half and toss in a full spiral into each quart jar. I take a sample on the 5th day and then every day after that. I don’t take a large sample- just enough to see where it is at. I sample every day for 2 reasons- to make sure it is not overaged and also to release anything that needs it. It can take between 5 days and a few weeks- depending on what you are looking for.
Once I am happy with is usually around day 10 for the stuff I age- I run it through a charcoal filter.
