Considering all I have is a 1 gallon Mr. Distiller, flaked corn is prob my best bet to stick with. If I only had a local supply 😒 Shipping is a killer...

instaBlaster

I agree ,...👍🏼

I forgot to boil my corn before I started simmering it with my 6 row barley.....how bad did I screw up ??? I had a drunk customer come by and I totally spaced it .... I'm adding it to sugar wash any ways but deffffff gonna remember this

Lonnie Stutler George is right that flake corn has no amylase. Almost all feed corn will. All it takes for corn to make its enzyme and start converting its starches to sugars is to germinate. Once germination happens amylase is created (from the germ I believe) and the magic begins. Feed corn is stored in silos exposed to humidity and temperature changes. Many use huge fans to move air through the silos to keep condensation to a minimum but it still happens, in every outdoor silo. Those kernels exposed to the humidity condensation will begin to germinate but not have conditions to grow. They are now malted corn. That’s how you use feed corn to make real corn moonshine. I want to point out I said “almost” all feed corn. If you’re going to do this, put in the extra work and germinate about a pound of whole feed corn to 10 pounds of cracked feed yourself to make sure you have sufficient enzymes present. I could try to do the math, 1/10 is what I was taught many many moons ago to make sure you not only get the most out of your mash, but make sure it doesn’t die there by not converting the starch to sugars. Works for me, but I’ve never done the chemistry measurements to see if it’s correct or I’ve just been lucky forever by the feed having enough enzyme to make up any short fall. Sure, you could add amylase, but if you’re wanting it as the old timers did, don’t use anything but corn. Period. Not even added sugar but adding CORN sugar to get up to your sugar percentage target is 100% acceptable. No beet, cane, or sourgum allowed in a corn whiskey. Just remember there is still a lot of sugar in that grain that you’re not measuring in your wash. Don’t over proof your wash you’re just wasting sugar. Germinate, boil it (blanch it really. Whatever you use to stop germination fast), knock off any remaining root sprout (or dry and roll them to knock them off, preferences), clean, dry and mill. Yes, it’s work, this hobby isn’t for sissy’s. A cracked feed bag is 50 lbs, so you need 5 lbs of malted corn. Takes a work week to germinate and you’ll be stopping the germination by the weekend. Cook that 55lbs and barrel it. I use one of those medium wide mouth blue barrels. Y’all know when it’s done. Output varies by type of corn you got. Some better than others. I also want to point the error in George’s thinking on the ingredients. Sure, YOU want to eat the flake corn over the feed corn, but YOU’RE not the one eating it. The yeast is eating it and I’ve never heard a yeast say what it prefers. Just make sure you triple wash your feed corn and your cracked corn has been triple washed and you’ll be pleasantly surprised. I also want to add that if you’re making beer, don’t EVER use feed corn.

all u getting is sugar shine u can heat corn till the end of time u will never turn the starch to sugar by heating

@Lonnie Stutler if he didnt add sugar he would get no alcohol without malt or amylase

u notice he said trash can i hope its food grade

the way u doing it all u got is sugar shine

Useful !( Yes) harmful ? Maybe ? It's sad that people spend so much time on matters that have no benefit to ones relationship with God and infact these types of activities only serve to hinder ones relationship with the FATHER ! NOT SAYING ITS WRONG ,IM JUST SAYING IT ISNT THE BEST USE OF ONES TIME HERE ON EARTH ....JESUS TURNNED WATER INTO WINE ,NOT HIGH PROOF LIQUOR! AND ALSO IF JUST ONE PERSON USES YOUR GUIDENCE TO MAKE DRINK AND THEN DRINKS SAID SWALLOW AND CAUSES UNDO HARM TO THEMSELF OR AN INNOCENT PERSON ,I BELIEVE THAT THAT WILL BE HUNG AROUND YOUR NECK AND NOT THEIRS !!! JUST SOME FOOD FOR THOUGH ! JESUS DIDNT DRINK LIQUOR AND NEITHER SHOULD ANY OF YOU !!!

Jason Blanton Jesus didn’t have any children... Neither should you.👍

@@BillMcGirr nor pork.

@@jasonblanton7185 Actually most of us here are striving for excellence in our given field/hobby using all our God-given abilities to do so. 😊 So what if Jesus only turned the water into wine, he was a busy guy, what with world peace, fishin' up a storm, ass whippin' bankers and even a little carpentry on the side, ... I hope you aren't implying he was lazy on account of not turning that wine into a fine barrel aged brandy?!? ... and why would the Lord have gone to all the trouble of creating enzymes and yeasts, grains that malt and fruits that yield sugars to alcohols if he didn't want the more studious amongst us to engage with his marvels. ... ah, tell you what, ... next time I'm two quarts into some fine corn whiskey and He and I have a dialogue going I'll just ask him myself and let you know what he said. 😋

@@AngryParrotDistillery Nice job, sir! I try to follow Jesus myself (with varying degrees of failure) and you just shut the fellow (troll) down without being nasty or condescending. Id like to drink some corn whiskey with you some day.

Hope you enjoy. Gotcha....LOL

I kinda had a high school flashback for a moment..

8 gal 8 lbs 6-row malt 14 lbs corn 14 lbs rye 4.5 lbs molasses (midway through ferment) Pitch Belle-Saison, ferment it hot (garage in summer) cost around $30, minus fuel 2 gal @ 55 Age with light-med toasted oak, and about 5-8 large hop cones. (hypothetically... of course)

Harley Booth What are you going to do differently after this video?

Sounds great!

What method do you prefer. This one or cooking to 180. I have done both not sure what one I like yet. Do you get better results with one or the same.

@@jasonhelmly5223 I use a REALLY BIG beater in a cordless drill. I think it’s made for mixing concrete or mortar. And I almost constantly mix the corn while it’s at temperature. This constant mixing extracts the starch the best way I’ve found from CRACKED corn. I do not ferment on grain. So maximum extraction is my goal. I use a similar method with the malted barley but it’s less important than the corn. I’ve done it lots of ways… but power mixing the corn extremely often is the most effective way for me. And cheap. Best wishes.👍🥃

yes

Thanks bud.

Could be a lot of things.

I kept cracked corn at 180°F for hours on end and added gluco amylase and barely registeted any contribution to a thin wash other than a bit of flavor. It takes a lot of corn

@@no-sway3709 Gluco Amylase works at fermentation temperatures. Above that (like 180 F) you kill it. No wonder you saw no benefit. You should be using alpha amylase at 155 F.

Not sure

amazon. Hammer mill ~$200 www.amazon.com/gp/product/B07L93NR9V/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

thanks@@BarleyandHopsBrewing

9.2 gallon

Yes

Better is not a term that is best used in this case. cornmeal is difficult to work with but if it is free it is worth the effort.

Maintain at 155 if possible for the duration.

hahahahaha

That is difficult. It works but very hard to get it cut down. Soak it in water for a day or so to soften it a little and it works better

No, it'll stay the same in glass. You need a wooden barrel

It works but is a mess and difficult to strain

No. Flaked corn is processed the same way as rollled oats. It has been steamed, flattened, and then dried. Corn flakes are baked corn chips made from a highly processed corn puree.

Where did you read that. Lime would kill ALL yeast and could not ferment. Don't make things up

Yes otherwise you'll have some really off flavors bearded did a great video on mating and I thing George touched on the subject in a video though I could be wrong

Yes

james brittain none per a video or two back

thank you for your response. but I think you are thinking regular crack corn

I thought it was none, or close to none, according to a fairly substantial list on reddit it is none. However it must have some because I accidentally wet about 5 pounds of feed corn and it started sprouting so I added water to keep it from rotting thinking I would malt it however I got called out of town for work came back and found it fermenting away. I’ll check it for abv when it’s done... not expecting much but as George would say “just try it”.

AReal Canadian I just saw a vid about popcorn and you must be right, that it has a little.

Update, it’s none.

for the love of God don't...

@@exmcgee1647 ..lol..."sudden discomfort" is out there...some where

No totally sure... but Southern comfort is basically bourbon with peach flavor. So... age your shine in a charred oak barrel for a period... and add some peach flavor to taste... Obviously proof it down... Southern comfort is relatively low alcohol.👍🥃