4
   

Moonshine recipe

 
 
Pappy
 
Reply Wed 13 Feb, 2013 09:15 am
I've mixed 2 lbs. cornmeal, 3lbs. sugar, in 2 1/2 gal of 90 degree water then added 1/2 pkg turbo yeast, let it sit for a week, run it through my still at 190 degrees and all I get is crap with no kick to it, can anybody tell me what I'm doing wrong?
 
raprap
 
  3  
Reply Wed 13 Feb, 2013 09:19 am
@Pappy,
Did you trap the offgas? Use a good vapor trap in the carboy you're cooking the mash. Loook for bubbles (they're CO2). If there are no bubbles the mash isn't cooking and alcohol isn't being produced.

Rap
Ragman
 
  1  
Reply Wed 13 Feb, 2013 09:35 am
@Pappy,
Is cornmeal the same thing as corn mash?
raprap
 
  2  
Reply Wed 13 Feb, 2013 09:46 am
@Ragman,
Any good grainy starch will work--rice, barley, wheat--moonshine can use them all. Just keep the mash somewhat warm and anerobic. I've cooked mash using a 5 gallon water carboy with a nonlubricated rubber over the neck as a trap. However a glass s-trap can be found at wine and beer making stores.

BTW brandy is distilled wine.

Rap
Pappy
 
  1  
Reply Wed 13 Feb, 2013 01:01 pm
@raprap,
I am using an airlock the same as they use in winemaking and it bubbled the first day then stopped. maybe I'm not using enough yeast or not enough sugar. Do you think if I added another package of yeast it would help.
Pappy
 
  1  
Reply Wed 13 Feb, 2013 01:03 pm
@Ragman,
I've never heard of cornmash, I got the cornmeal idea from a moonshiner in Florida named Bayou Bob
ossobuco
 
  1  
Reply Wed 13 Feb, 2013 02:02 pm
@raprap,
Uh oh, you're giving me ideas for a new hobby. I take it the carboy is glass?
Ragman
 
  2  
Reply Wed 13 Feb, 2013 02:23 pm
@ossobuco,
They often are plastic. I've done this drill with beer-brewing and plastic works fine as long as you have the venting seal that works properly. much easier to clean than glass.

Good ones run $25-40. Plastic (plasticizer and chem-free) are easier to clean and sanitize than glass or other plastics."

http://www.midwestsupplies.com/5-gallon-better-bottle.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c6016&gclid=CJS-wqyPtLUCFQuynQodBU8A5g
0 Replies
 
Rockhead
 
  1  
Reply Wed 13 Feb, 2013 02:27 pm
@ossobuco,
there's a whole tv show about it, osso.

first you gotta dig a hole under your house.

then get a giant sheet of copper, and make a kettle.

it's kinda involved.

and don't talk to your neighbors about it, they always wind up talking to the revenuers...
Ragman
 
  1  
Reply Wed 13 Feb, 2013 04:22 pm
@Pappy,
The following explains about cornmash and distilling procedure:

http://homedistiller.org/forum/viewtopic.php?f=34&t=6184
0 Replies
 
farmerman
 
  1  
Reply Wed 13 Feb, 2013 05:06 pm
@Ragman,
no. Im gonna say that, in line with what rap said, you should never ferment yer mash at such a high temperature, youll get low yield alcohol.

Did you have a water jacket or cooling coil? youll get a lot of water if you distillate is too hot.
Alcohol will come of at about 155 and you should not try to boil the **** out of your fermented mash.

I used to make a "cognac" from my homemade wine, but I had the availablity of a major organic distillation unit where I could control the distillate temperature.

farmerman
 
  1  
Reply Wed 13 Feb, 2013 05:08 pm
@Pappy,
I still say yer mash is fermenting too warms. Youll get anywhere from 3 to 6% alcohol if its from 75 to 90 degreesF. Youll get about 11% if its kept 60 to 65 degrees
Ragman
 
  1  
Reply Wed 13 Feb, 2013 05:13 pm
@farmerman,
I'm sorry if I what I wrote in any way misled. I personally used a fermenting/beeah-brewing procedure attempted more than 10 yrs ago. My memory is not quite that sharp, but I think my temps weren't that hot (over 90 deg F). The procedure for which I provided a link is not one I've personally used. My intent was more to talk about corn mash (as opposed to corn meal).
0 Replies
 
ossobuco
 
  1  
Reply Wed 13 Feb, 2013 05:18 pm
@Rockhead,
Ok, I'll skip it, my house slab is already in cahoots with the devil. Plus, no tv on hand, so it's just as well.
My neighbors are pretty cool in general, but the sheriff is not that many feet away from the front door, maybe 80-90.

I'll go back to making limoncello every second year.
Pappy
 
  1  
Reply Wed 13 Feb, 2013 07:10 pm
@ossobuco,
no i'm using a new 2 1/2 gal plastic pail from Lowes
0 Replies
 
Pappy
 
  1  
Reply Wed 13 Feb, 2013 07:14 pm
@Rockhead,
Not to worry there's no revenuers up here in Canada . at least I dont think there are; maybe I should shut the **** up. But I like your idea of digging a hole under the house.
0 Replies
 
Pappy
 
  1  
Reply Wed 13 Feb, 2013 07:17 pm
This is a good tip, I thought 90 degrees was too hot, I'm gonna start over and keep the mash at about 65-70 degrees, thanx
0 Replies
 
Pappy
 
  1  
Reply Wed 13 Feb, 2013 07:20 pm
@farmerman,
60-65 degrees it is, I'll start a new batch next week or next after I order some more Turbo Yeast, ( they dont sell it in Canada)
0 Replies
 
Pappy
 
  1  
Reply Wed 13 Feb, 2013 07:22 pm
@ossobuco,
You guys have Sheriffs? wow
ossobuco
 
  1  
Reply Wed 13 Feb, 2013 07:28 pm
@Pappy,
Counties have sheriffs, cities have police forces. A sheriff lives two doors down and his cars are well identified.
0 Replies
 
 

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