Thanks

I’ve been researching this a lot. I think you don’t need as much malt if you use the enzyme. The enzyme breaks it up more so more starch the better ABV

Why add alpha amylase enzyme and malt? It depends on how much malt and how much adjunct (corn, rice, etc.) you have compared to the malt. Unfortunately, the enzymes in malt are not perpetually useful. If it's a 50/50 mix between malt and adjuncts, you're probably OK, but the closer you get to that mark the more likely it is that you will need to add additional enzymes. Alternatively, you could use six row barley rather than two row. It has more protein, less starch, more enzymes and a thicker husk than two-row. I am kind of amazed at how long the mash is conducted. IMHO, the malt and the enzymes should go in at the same time. Sure, it's slightly less efficient to go for an hour, but way less annoying.

i hope so. I keep a right temperature for long time just to make sure enzymes can reach all starch

@@bigboyshobbies5731 oh sorry. I was kinda talking to other viewers. I actually used your vid as reference for correcting my mistake! Great video btw!

There are other videos using potatoes, or just juice and sugar.

you can buy alcohol strenght tester. its cheap and works really good

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hello, when its really fine grinded maybe its faster. Normally when i mash barley malt for a beer it takes maximum 60 minutes, but with a corn it takes longer for a good results

water or moonshine. Both of them you can but not too much. Too much distilated water can kill you because it will flush away a lot of microelements from your body. Too much alcohol its also dangerous :)

@@bigboyshobbies5731 besides corn, what else is the ideal ingredient to get good vodka

@@kanmaen4183 sugar. Search for Birdswatcher recipe or tomato paste vodka. Table sugar gives an even cleaner spirit and its easier to work with. Just dissolve it. Probably corn sugar or corn syrup could work well too if its cheaper in your area. Mostly anything can make vodka, some things will just require more work (like molasses and sugar cane juice or potatoes).

Sugar and yeast wash I was routinely distilling @60-70 degrees Celsius and abv 93-95% measured at room temperature

@@jaydenritchie6351 thank you

Did it work? How much spit ?

I know the beer chica de maizo is made with chewed&spitted corn, but I don't think a single spit would add enough enzyme..

@@Murlockingqc i chewed and spit an entire bag of cheerios if i remember correctly

@@Murlockingqc it worked. Make sure you add enough water or it will come out too thick

@@ansuz444 Thats disgusting i aint drinkin your shit.

Buy the sugar at the supermarket, and go on the fladh..

35L water to start with. The final fermentation in the bucket is not 35L. And I see his final brix % was 15%, not 12%. But if the final volume was 35L at 12% brix, then you would have potential alcohol of 6.4% ABV, meaning there is 2.24L of absolute alcohol available if you could get all of it. In reality, you would only be able to recover some of it via distillation. But if you could retrieve all the alcohol, you could add 3.36L of water to the spirits and that will give you 5.6L of spirits at 40% ABV.

For more surface area with starches I believe.

needs to be finer! more surface area @@jaceanderson6710

My brother in christ. The ONLY way you can get beer barley and corn

it was measured in Brix or Plato. it means 1.06x SG

ok, thanks

Sorry for my english. Thanks for comment

@@bigboyshobbies5731 hes being kinda of a prick. Many words are used. In the case of corn, "gelatinizing" is also used, mashing is mostly used for the whole process and pasting or gelatinizing would be used for the step of cooking the corn