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Will I remember this in 6 months? - What's your latitude GP?
If you want simple and reliable, use yeast.
golden pond wrote:Well for doing you a small batch, use 12.5 lbs. of good yellow cracked corn, for those of you in the southern USA, I get my cracked corn from Southern States CO-OP, 7.5 lbs. of plain old white sugar and 5 gallon of water. I'd get my water from the hot side of the tap so your sugar dissolves good. Mix this together and cover with a wire screen or a loose piece of cloth to keep insects out. Put this in a building or shed outside so it can get natural outside air (not sure how it would work in a smog filled city) stir it about twice a day. When it quits working, cook it off. I'll tell more later if yall want to know how start to finish cause I use this same mash four times.
By all means use yeast if you like headaches, heartburn, indigestion, hicups, hangovers, aftertaste, liquor smell on your breath, and a funky tasting liquor, to each his own
don't think GP is gonna answer you on this.
blind drunk wrote:I'm aware but was hoping someone else had some insight on this. I've never come across this POV and it got my curiosity. Cheers, BD.
GP and Diamond are same guy.Gps recipe is similar to uncle Jessie and about any other old timers sour mash sugar recipe including one my fokes used . 100 degree water isn't very hot in his recipe it was heated to dissolve sugar.As far as the wild yeast gos around here fokes claimed wild yeast was gotten long as dogwoods bloomed. viewtopic.php?f=9&t=9169luther-blissett wrote:Im thinking about trying this with wild yeast, just not sure how the ferment will go with it being winter here. Guess I can just bring the fermenter in if it looks like its gonna rain and so on.
One question, do you all think golden pond cooked his corn before using it, as the dried cracked corn (samp) I felt in the shop felt hard as rocks. Looks like "DIAMOND from Kentucky" boiled it to 100 degrees and then drained it.