Forum Replies Created
No need to get that complicated- tap water is fine as long as the container you are using has been sterilized.
Some wine yeast likes to be hydrated in warm tap water- I tend to be lazy and sprinkle it over my mash in the 70’s. If you don’t see any activity within 48 hours I’d re-pitch some new yeast.
What kind of yeast were you using? I’m assuming bread yeast? I just sprinkle my bread yeast directly on the mash around 70.
If you don’t see any activity just sprinkle some more on- no harm
What temperature did you pitch the yeast?
I don’t add my yeast above 70
I would not sweat it- you don’t need to re-hydrate the yeast.
It will be fine.
Just let yeast do what they do- it will start bubbling in less than 24 hours
Sounds like it is pretty much done fermenting. I would let it sit another day or two and then take a hydrometer reading to see where the mash is at.
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.
Add the sugar and keep us posted.
It will turn out good regardless… never toss it down the drain for something like that!
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.
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?
use the bread yeast.. it will do the job with great results.
active dry yeast from Walmart would most likely be a bread yeast (which I use for my rums and corn mash lately)
You can get wine yeast at any homebrew shop or on amazon.
I don’t use the social media- I’m old school I guess.
How many quarts did you make?
I have an 10 gallon clawhammer copper still and an 8 gallon stainless steel still with a copper column and condenser.