Easy all corn Moonshine

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I have been doing this as a hobby for about 3 years and i have never done an all corn no sugar mash. I ordered the High Temp Liquid Alpha Amylasy&Gluco and I am going to trry it out as soon as I get it. Thanks for your videos and "Shine on"!!

showme....
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I just realized I don't have any Dady yeast. I have EC 1118 and Fleishmann's. Which would you recommend for an all corn mash?

Grandpa_RLP
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I hate to keep bothering you but I have another question with this all corn mash I did using the High temp and Gluco. I have never had an all grain before (still don't as bumped the sg up a little with 4 lbs sugar) and I am about to run this. Should I strip and then spirit or just spirit run. I don't have a reflux so if I strip it will just be in the pot but ran faster to strip. Thanks

Grandpa_RLP
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Are you saying that you put 21# of corn and 7 gallons of water in a 7 gallon bucket?

wayneherbert
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I think I read in one of your other video comments that your high temp enzyme is the same as Sebstar HTL, is that correct? It looks like your Gluco is definitely not the same as the SebAmyl GL because of the difference in optimal temperature ranges, is that also correct?

tomschuh
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What are your thoughts on the newer Bidirectional fermentation type yeast combos, ie, Angel Yellow Yeast?

T.Mitcbree
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How much distillable wash are you pulling from that 7gl?

SteveRix
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Do you sell the finished product of apple pie moonshine or peach cobbler?

andrewwesterlund
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Do you recommend grinding the corn to fine?

abrad
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New to the game but what is the forbidden milkshake?

squatchyoung
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I've never used any enzymes when making mash and I was reading the comments and one comment you said you don't measure water you measure the volume. How much volume would you get out of this setup

mrniceguy
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I know this is probably a stupid question but that's what newbies ask. If I were doing a grain bill that included other grains such as rye or whatever would I grind that up with the corn? Not grind but put in with the ground corn at the beginning? Does it have to be malted since we are using these enzymes?

Grandpa_RLP