Still Making Moonshine - sprouting malt corn

Рет қаралды 194,611

14 жыл бұрын

www.highprooffilms.com/ Jim Tom gets ready to put up another run of shine by soaking a bag of malt corn in the branch. 140 proof sample clip from the feature length documentary film "Still Making Moonshine".

Пікірлер: 65

@highplains7777 9 жыл бұрын

Before you guys make too much fun of this old coot, naturally occurring yeast in his area may indeed produce fewer congeners than store-bought yeast, especially if they're yeast from a nearby corn field that have drifted into the fermentation vessel. Just a thought. At any rate, don't dismiss people and their ideas just because they're different.

@BurningTirez 14 жыл бұрын

YES! Love this guy, could listen to his storys all day!

@blakeallen8266 9 жыл бұрын

the yeast he is referring to is the yeast from a package. Malt corn does the same thing as yeast but leaves a better flavor and as he said, does not give you a headache. Ive done it both ways and malt is the way to go

@Bamaboompa 5 жыл бұрын

Blake Allen Consider that I’m a bit slow. If you an Jim Tom are talking about wild yeasts getting in your mash I understand. I would like to know how you accomplish that. If you are talking about fermenting without ANY yeast at all, I’d like to know more about that too!

@trinkladd 6 жыл бұрын

This is the original way southern moonshine has been made for centuries!

@holtridge7337 10 ай бұрын

RIP Jim Tom

@NapBoney 12 жыл бұрын

this guy is my new hero

@highproof 14 жыл бұрын

@cfromcinci513 I believe you get out what you put in. You could use GMO corn and city tap water, but the shine won't come out like it would with natural corn and spring water. That's just my opinion.

@ifyouloveChristyouwillobeyhim 9 ай бұрын

I was thinking that even if you don't have a clean stream on your land, you could put it in a bucket of filtered water and change it out twice a day. If you can get well water from a friend that might be much better because of the minerals and micro-biosystem.

@ClownWhisper 11 жыл бұрын

Also, People used store bought strains because they are specially bred to digest simple sugars like Maltose. Naturally occurring strains that will be on the surfaces of barrels and may drift into a fermentation container MAY OR MAY NOT be ideal for digesting different sugar types, or survive certain temperature ranges. THATS WHY TODAY WE USE engineered yeasts!

@likearock1996gmc 14 жыл бұрын

Love ya'lls videos..Keep it up!!!

@rockyaustin2188 11 жыл бұрын

ONCE YOU SOAK THE CORN.HE SAID TO COVERIT UP WITH LEAVES.I PUT IT ON A SCREAN ON THE GROUND AN COVER IT WITH BURLAP AND A TARP.GOOD OR BAD IDEA?

@WildlifeSeriaLKiller 13 жыл бұрын

@NineInchNails7777777 Not too mention the fact that ANY ethanol is metabolized into acetaldehyde, which is much more toxic than the alcohol itself. Cutting out the impurities helps a great deal, yes, but you still can't change the chemistry. Either way, if you drink too much you will dehydrate and get a hangover. Best prevention is to sip water between drinks.

@GarnettM 11 жыл бұрын

Have you ever used Barley & Molasses mixed I can get ooooddles of it for feed wondering if it would make good rum .

@Coyote87 13 жыл бұрын

@chadlee1974 For 25 litres mash I use 4 kg sugar, 1 kg malted barley and 5 kg corn. Don't know the amounts in USA measurements. Maybe something good to remember: if your still can hold 4 gallons, fill only to 3 gallon. Overfilling can be dangerous, just fill 3/4 of the total capacity and your safe :) Good luck distilling

@JohnDoe0329 6 жыл бұрын

Don't use sugar.

@brandongreene9615 3 жыл бұрын

JohnDoe0329 he has to use sugar cause he doesn’t know the purpose of malt.

@JRCinKY 9 жыл бұрын

Works just like he says and will give you an Aroma you can't get any other way. I'm talking about the aroma in the final product.

@gwenwood4651 6 жыл бұрын

Lmao my Nelly’s jumping

@markminton8974 5 жыл бұрын

Let me tell you all, he is a smart cookie..

@gwenwood4651 6 жыл бұрын

We loooove you jimmmmy I got da headache cure try me

@scottnsuzs 13 жыл бұрын

how do you do this with corn off the cob? dry it out, then sprout it?

@DolittleMccoy 11 жыл бұрын

I have a question i hope someone can answer? After you spout the Corn... What are the next steps to make the corn/yeast? Do you use the spouts themselfs? Crush the sprouts up with the corn? Or use the corn and toss the spouts?

@MadNlGER 3 жыл бұрын

You dry the sprouted corn out and crush it. Then go on like you normally would boiling the corn for the mash. I hold some of the green sprouted back to throw in for natural yeast

@nikoladimitrov7274 10 жыл бұрын

hey highproof do you know what is the exact way of fermenting mash with natural yeast? should i use sprouted malt corn or just sprouted corn will be fine ?? And should i crack the corn before using it or should i cook it to make a better mash?

@justinchambers2306 10 жыл бұрын

listen to jim tom and use sprouted malt corn

@nikoladimitrov7274 10 жыл бұрын

Well justin yeah but i am pretty sure that there are some niceties do i need to crack the corn after sprouting it or should i use warm water to activate the natural yeast in it after sprouting?

@justinchambers2306 10 жыл бұрын

im not sure ive never ade moonshine I did try to make hooch once we made everyone sick

@MadNlGER 3 жыл бұрын

Your realize that sprouted corn IS malt corn. All malt means is “sprouted grain” maltose. You’re stopping germination immediately after the sprout to preserve enzymes. Alpha amylase to be exact. So when you hear malted corn or malted barley it just means it’s been germinated and dried. You then crack the corn and heat to 200 and let sit for one hour. This will release your remaining sugars. Add regular cracked corn as well. The starch in it will be released and converted to sugars by the alpha amylase in the malted cracked corn. Hope this helps.

@timchapman6702 2 ай бұрын

@@MadNlGERyou’re right except don’t heat your malted corn above 160 degrees. It will denature the enzyme. You can do anything unmalted like that, then let cool down below 160 to put in the malt. Wait until pitching temperature to throw in a little malted corn if you’re going to use it for yeast.

@chaosmucker 11 жыл бұрын

always chase shine with water you want get sick

@bigfella11 10 жыл бұрын

JIIIM BOOOB

@andrewb2415 10 жыл бұрын

jason jackass

@angelamartz2316 11 жыл бұрын

get reed of the sprouts and roots and crack up the corn in smaller peaces

@wagil90 11 жыл бұрын

could you use popcorn instead of field corn?

@pladner5 7 жыл бұрын

Yes

@orangejoe204 7 жыл бұрын

Popcorn says "Fuck you"

@Bamaboompa 5 жыл бұрын

When 50 pounds of whole corn is $8 at Tractor Supply, why would you use popcorn?

@markminton8974 5 жыл бұрын

he is a Case..

@jaxv94 12 жыл бұрын

why am i watching this...

@Vnix 12 жыл бұрын

californie tee de teedeleleee

@mjk25741 11 жыл бұрын

synthetic yeast is what he's talking about that causes a headache. And yes yeast is the only thing that converts sugars to alcohol--but guess what... malted corn generates its own yeast. natural yeast.... not out of a damn pouch you bought at the grocery store. He lives in the bush my brother.

@scottlund4562 7 жыл бұрын

mjk25741 there are things other than yeast that break down and convert the sugars to make alchohol, just depends on taste and access. Molds can work such as in traditional sake processing, and so can certain bacteria. Ever grown a S.CO.B.Y. to ferment black tea? I have experimented with all but mold and found that comparing them all with equal proper sterilization, wild yeast from my apple tree can be the best by far, but also can be the worst sweaty fat wrestler must you have ever smelt. Store or brew shop is going to be more consistent even if it is vanilla and or bland.

@curtblankenship419 11 жыл бұрын

yea ha

@1965cyclone39 11 жыл бұрын

real

@gwenwood4651 6 жыл бұрын

💪💪💪💪💋💋💋🔥🔥

@elmeeone 14 жыл бұрын

hahaha cool vid

@joyful54 13 жыл бұрын

natural corn is the best i would not use chem altered corn myself taste is the key you can taste the difference check it out.jk 1 2011

@gwenwood4651 6 жыл бұрын

Lmhaho

@stash. 6 жыл бұрын

That dirty stream is some top-notch over the top sterilization he uses

@bobnewhart4318 3 жыл бұрын

If a stream is flowing it's not dirty

@stash. 3 жыл бұрын

@@bobnewhart4318 I didn't know you had the gift of flight, are you saying he sent a $1000 drone and did a Mars like analysis probe of the river and collected back samples to see its topography. *OR SEE IF THERE WAS A MONTH OLD ROTTEN FRIGGIN CARCASS* . No! you say, shocker

@brandongreene9615 3 жыл бұрын

You dumb.

@PATRIOTS4272 11 жыл бұрын

Lol

@samking73 10 жыл бұрын

No offence, but I used to think you were a real clown and still think you might go a little over board trying to get your point across. Now that I have done a lot of research on yeasts, farming yeasts and other fine points of mash making, I find out you do actually know what you are talking about. I agree, there MUST be yeast present in ether a wild or bought strain. Wild yeasts are not consistent and vary wildly in different parts of the country, some not good for making alcohol.

@Appophust 5 ай бұрын

I don't know about yeast giving you a hangover. Maybe that's just "folk wisdom." The reason we malt corn isn't for natural yeast. It's for the enzymes.