Guy knows what he's talkin' about for sure!

I don’t want to taste any of the batch where the DeWalt overheats and shits itself over the top of it😆I’m pretty sure that’s probably happened and he has a cover over it when not filming

Before I realized how ignorant I was in this, I bought a sack of wheat and a sack of cracked corn. I malted the wheat kinda following some instructions and in my ignorance, I still got about a 30% success rate and it really wasn't hard. Also, there were a few grains of corn in with the wheat that malted even more easily than the wheat did. So FWIW when I evolve to All Grain - baby steps - I'll do it this way but use (mostly) malted grain.

most grains will need 0.36 ml SEBstar HTL and 0.36 ml SEBamyl GL per pound of grain.

So when you see % like you mentioned, what is it of? is it 1lb grain to 1gl water, and the % of the lb? I'm very new but very interested.

Thank you. You have been doing great work answering the questions.

Grain meals added at high temps produces grain balls that burn. Also the longer the grain spends with the enzymes is bettering conversion and ultimately can mean less fuel used. Cold water means no dough balls and conversion on the way up and the way down from 190 degrees. Notice Sherman split his Alpha in half, using half of it on the way to 190 degrees. Then the other half of the Alpha for the drop from 190 to 150, when the beta amylase is added. Then yeast added at 100 degrees a day later.

Yes, the finer it is ground the easier it is to keep in suspension and the more can get cooked and worked on by the enzyme.

I have several pounds of corn meal in my freezer…

pintoshine pardon me but I already asked this and did not get a response. you are claiming 85% efficiency but in the video you very clearly take gravity readings with all of the suspended solids still in solution. how can you get an accurate gravity reading with cornmeal solids still floating in the liquid? shouldn't you need to let the solid settle out and only get a gravity reading on the clear liquid floating on top? it would seem as if all of the added solids would make a higher gravity reading and make it appear as if you are getting a better conversion rate.

+Thomas edwin www.artisan-distiller.net/phpBB3/index.php is where you need to be talking about all this.

From the research I have done, I have discovered there are no varieties of corn available that yield enough enzymes to even convert itself. There are varieties in Peru. The problem with corn is having to separate the enzymes from the malt before gellatinization and then having to add it back for conversion. It is a much better yied using the exoenzymes.

Yeast will have to be added to get the ferment going .

Go to your local scrapyard, … look for a stainless steel hotwater cylinder (usually around 40-50 gallons) cut it down to suit your needs. Is a lot cheaper than an expensive S/S boiling pot, a lot larger and has a domed base. If you get a flash one it may even have a pre-existing stainless coil inside it.

This drill is about 500 rpm.

bread yeast at 90F

I should have known. After I watched, I realized I "follow" you on HD. As part of my studying, I am realizing ( or thinking) that there's more than a little bit to just "pitching yeast".

I haven't been on HD for quite some time. I run AD. there is a whole section on there talking about whole grain and enzymes.

+Nick Campagnoli Why dont you just mash Rye malt? www.northernbrewer.com/brewing/brewing-ingredients/maillard-malts-malted-grain/bulk-brewing-grains/bulk-brewing-grains Thats a link to the Bulk grains just put in Briess Rye malt. 59$ for 55lb.

+Nick Campagnoli Same enzymes and procedure with the addition of SEBflo TL added at 150F to reduce the beta-glucan viscosity. Without the SEBflo tl you cannot distill the rye mash. It just cooks onto the still and stops the heat transfer to the mash.

Hey Sherman, Is that the same for a Triticale mash? (wheat/rye hybrid)

0.36 ml per pound of corn or grain.

whole corn ground to flour

Solulys is a trademarked product that is extracted during the first steps of wet starch extraction process. It is a brand name of a mixture of amino acids usually used as a protein additive. When the corn is prepared for wet milling, steaping is the first part to hydrate the corn. Often the steep water is inoculated with lactobacillus to aid in the separation of the protein that binds the starchs together. The liquid off this first step becomes high in protein and lactic acid. If it is concentrated it is extremely acidic and very high in protein. Teh acidity would kill these enzymes instantly. I hope this helps.

Have a great 2018 and thank you very much

approximately 6 hours. My heater and chiller were not the fastest. Most of the time you should be able to heat it in an hour, rest for an hour and a half, chill in half an hour, rest 75 minutes, and chill another half hour. That's a total of 4 hour 45 minutes.

The heat source is a 55K BTU cajun bayou burner running on propane. This model www.bayouclassicshop.com/bay-sq14.html#.WI5oQPErJhE

to0aw3s0m3 I would like to know that 2.... also I would like to know the equation on how to know how much citric acid to add for pH levels

he grinds it himself. you can get the grinder at www.grizzly.com/search?q=h7775

If you are interested in a commercial setup see www.csbellco.com/grinding-grist-mills.asp

I finally located them enzymash.biz/index.php?route=product/category&path=33

I used the same. No it was uncovered until it was finished then covered a couple days until it could be dealt with

how long do you leave it completely uncovered during fermentation?

It usually ferments out in less than a week. It maintains a co2 cap, which is heavier than air during the fermentation. A polyethylene sheet such as a trashbag is sufficient to keep it fine for weeks. Worse case you could get a bit of mold on top. That is no issue either. The acidity only allows one mold to grow. It is tasty like sake.

At the temperatures I specified in the video. 190 for SEBstar HTL and 150 for SEBamyl GL. The SEBamyl GL breaks nearly all 1-4 bonds and leaves no maltodextrins or other dextrans behind. All goes to fermentable glucose if it can be gotten into solution.

Sherman Owen have you tried cooking the corn first? sort of making a corn meal mush? then using the enzymes?

Rick Hermann No. It wastes time and energy. Dealing with corncrete, the result of using 2 or more pounds of corn in a gallon of water is nearly unmovable by mechanical agitation. Best to use the enzymes to prevent this. The highest temperature for gelatinization of corn starch is 185F. 190 for 90 minutes is sufficient to get 95% yield.

Sherman Owen thank you. you have been a big help in so many ways. is the taste still the corn whiskey taste? can you tell a difference between the traditional sugar run, corn flavored and your almost complete starch conversion?

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+Emre Andersson Yes, you can use malted barley syrup and corn meal or with rice or potatoes or just about any other starch containing grain to convert the starch to fermentable sugars. Malted barley contains natural amylase enzymes that have been used for 100's of years to make alcohol.

Not exactly sure what he used but consider this...the process depicted on the video is converting corn starches to corn sugars. Flaked maize has already gone through the heat process and pregelatinized the corn starches so using flaked corn would be redundant. Cornmeal could be used, you see that a lot in videos of people making moonshine...but they also add about equal amounts of sugar to the wash. It's the sugar that ferments with cornmeal added for corn flavor with SOME of these corn starches converted to sugar and eventually to alcohol. The cornmeal is a little too fine for me as it can be hard to filter finer particles out before distilling - don't like the scorched/burnt pieces. Soooo the likely candidate is not too finely cracked corn. The starches get exposed to heat and enzymes for conversion to sugars and once extracted the corn particles are easily removed.

If the SG started at 1.06 and finished at 0.98 Your wash is 10.32 % alcohol

+Limelight Shine I make a mash with 6 pounds of sweat corn, 2/3 cup of yeast nutrient, 50 lbs of sugar in 30 gallons of tap water and I get 15 to 18 % ABV

+Thomas edwin 30 lbs of sugar or corn sugar?

No, Sometimes I strain after fermenting though.

This drill is about 500 rpm

Jason Filter it still has to be fermented. This process makes sugar from starch.

+pintoshine Well, to be fair, it is the way to go, if you want to be lazy and spend way more money to get way less shine.

It is best to use the finest grind you can get. The more course the grind the less yield you will get.

Sherman Owen do you grind your own or buy it already ground?

I grind my own. Check out the video "First Mashing at Limestone Branch" olutIq2YI3I

Masturbating with a cheese grater is still better than watching Twilight!

You’ll need to crack the corn at the very least... in order to access the starch. It appears he’s using flaked corn... but I’m not 100% positive.

1.5 gallons absorbed is correct. He wanted to have 10 gallons when he was finished.... 10 + 1.5 equals 11.5 yes??

online at instawares dot com

because I did not have the equipment or skills to do so.

Use the closed captioning

Sorry but once that drill started i could not hear one word you were saying, really interested to know why you used the two enzymes in the video rather than alpha and beta amylase,also would it be possible to post the actual steps in the video description? Cheers.

I buy bulk and resell in smaller quantities.

i cannot get your website to work