Years ago elderly neighbor used to make this to be enjoyed in the summer months. No one bothered to ask for the recipe. Your recipe is the closest to what I experienced in terms of clarity and taste. I long to taste this wine once more.

You can boil the green corn husks and silks and get a very strong flavor. tastes more like fresh corn than the corn itself.

this gives me an idea for a farmhouse or saison style beer. cant wait for corn season

This was a great video. I'm still a "young" brewer, 2 years in and I just started a corn mead back in January. I used the kernels instead of the cobs and plan on adding some habenero to it this weekend. It was inspired by your group collaboration last year. Thanks for all the great videos.

Well well, that is just fascinating. I grow a fair amount of corn for our family and our chickens anyway, so getting the cobs will not be a problem. I'll refer back to this again next fall after harvest, thanks!

It wasn't on my to-do list before AND I can now say enthusiastically, it won't be on the list any time soon! Thanks for showing the process and great description.

nope, won't be doing this, but fun to watch you do it! Waiting for you to do a batch of Rhubarb, make it happen...:)

We made corn cob jelly last summer. I’d say it had a very honey like flavor and aroma, everyone who tried it has loved it. Had me thinking about fermenting next, then I saw this! Definitely on the to do now!! Thank you!

Oooohhhh yeah!!!!!! Grilled fish!!!!!......... Hope it pairs well....... Can't imagine it wouldn't though........ Thanks for this..... It's unusual but that's what makes things interesting!!!!

cool thought for a fish dinner with a white wine

Thanks for the video BC. This is one of those wines I've heard about, but never seen. Might actually make a batch myself at some point.

Your ‘Tada’ was perfect. Lol

Could you make a video about yeast selection? I have the feeling this topic is somewhat arcane to most people.

This was so interesting! I won’t be making this anytime soon as it would take me a VERY long time to collect enough corn cobs for this brew. But if at some point I were to find myself in a position to do so I definitely would. I never used powdered wine tannin in all my years of home brewing (30-ish years), always relying on the tannins in fruit skins or tea and later on the tannins from oaking as a more recent development until I won a mead making kit. Following the “have it, might as well try it” frame of mind I used some in a mead that was a little blah. Boy, did it make a difference! Nice perk is that it helps clear as well. ☺️

que genio jamas se me hubiese ocurrido

looking good braj!

Great cob to glass video!

I appreciate the hard work you put into these videos! Another great one, by the way! Is this something you would consider oaking or using cinnamon in? On that subject, in another one of your videos you mentioned tinctures being a good way to introduce flavors into your wine or mead. A while ago, I bought some Hungarian Oak and French oak, and after boiling them for about 10 minutes with just enough water to cover the oak, I put the wood and liquid in a half gallon jar. It was about 1/2 full, and I filled it the rest of the way with vodka. I let it sit for about a month, but I tasted it a few times during those months. I have since decided I want to continue using this method. The results are very good, I think. Have you tried something like this before? Thanks again!

I have a friend, he thinks corn wine is hilarious, all I have to do is mention it, he cracks up : ). Consider the corn, consider the wine !.

This is amazing!!!

super clear.

Toasting the corn cobs and carbonating your next batch might make this more like a beer than a vine. Adding sumac instead of lemon juice would add a more complex tangy spicynesse as well an acidic flavor like the lemon.

bu adam işi biliyor türkiye'den 👋👋👍

exelente video, crees que se pueda hacer una especie de sake o vino d arroz usando las alfa amilasas??? sin usar el koji kim q es el hongo tradicional para hacer este tipo de vino, de hecho estaria genial que hicieras un video d esto que te comento. saludos y muchas gracias

Do you think there’s a significant difference in final taste between corn sugar, and cane sugar. I’ve not used corn sugar (dextrose)… reading that it’s less sweet. Just wondering if it adds to the product enough to make it worth getting.

Now MMM needs to do can it be a mead with corn puffs! I prolly would ohace tried to blend the cobs so the enzymes could work easier, would it change out comes who knows

More historic recipes please

I want to make this. What would you think about adding butter extract to it?

This was very intersting.

If you more sugar out of the corn getting dried corn off the cob and milling it will get better results thats what they do when making a corn wine for distilling

Did you make any corn cob pipes afterwards?

Is tomato wine next? Onion?? Garlic???

Do you use full ears of corn with kernels and all or just the cobs sans kernels?

What kind of airlock was that

Corn cob Sangria!

what are those rubber dishes you use? They seem great for adding ingredients to a narrow carboy neck, I have not had success finding them on amazon.

Great video! I have a half-related question: You used lemon juice in secondary but got it very clear. I followed your skeeter pee recipe last summer and it turned out amazing. However, it never cleared up (used EC1118 and bentonite in secondary). Do you reckon that pectolase would be required to achieve such a clarity?

as a New Mexican.....you got me wondering about corn and green chili..........hmmmmm

Is it ever too late to add powdered tannin? I have a triple berry mead that’s been sitting in secondary for months. It’s too thin, almost watery 🤷‍♀️

Are these field corn or sweet corn cobs?

Great video, have you made a tomato wine?

final gravity?

There is no starch in sweet corn

is there still corn on the cobs or naw

Interesting. Kind of weird but interesting. Doesn't sound very appealing. But it's just weird enough to make me curious enough to try it. Not enough for me to brew it though.

Should really be called "Chowder wine".