Booner's Casual All Corn

Refined and tested recipes for all manner of distilled spirits.

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Re: Booner's Casual All Corn

Postby WIski » Fri Oct 13, 2017 8:51 am

Nice.....
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Re: Booner's Casual All Corn

Postby ShineonCrazyDiamond » Fri Oct 13, 2017 9:26 am

Going to be a busy weekend!. 40 gallons ready, 40 bubbling hard, and laying down another 40 more tomorrow. For a brief moment before I start stripping, I will have 120 gallons of Booners mash in different stages of the process.

Hope I like it :ebiggrin: ! Should be enough to get me my 5 gallons of keeps to fill a barrel in a couple weeks. :thumbup:
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Re: Booner's Casual All Corn

Postby WIski » Fri Oct 13, 2017 1:10 pm

I have done a few Booners style and have liked the results a lot. I hope you enjoy yours as well. I am still toying with the backset playing forward but the recent conversations on reactions between acids and alcohol have made thos theory much clearer for me.
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Re: Booner's Casual All Corn

Postby Still Life » Fri Oct 13, 2017 2:54 pm

oooooooooohhhh
First keeper drops are coming out of the spout.
Sweeeet and luscious!
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Re: Booner's Casual All Corn

Postby flyweed » Thu Oct 19, 2017 9:03 am

so i am going to make this, this weekend. I picked up a 50lb bag of cracked corn..I am gonna run it through my grinder, to make it a little finer.... I also picked up a 14 gallon food grade barrel, with locking lid. Would I be able to fit 12 gallons of water and basing on 2lbs of corn per gallon of water. 24lbs of corn. Will that fit in the barrel, or is that too much water and corn for a 14 gallon barrel for fermenting out in??

Thanks
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Re: Booner's Casual All Corn

Postby RedwoodHillBilly » Thu Oct 19, 2017 9:12 am

flyweed wrote:so i am going to make this, this weekend. I picked up a 50lb bag of cracked corn..I am gonna run it through my grinder, to make it a little finer.... I also picked up a 14 gallon food grade barrel, with locking lid. Would I be able to fit 12 gallons of water and basing on 2lbs of corn per gallon of water. 24lbs of corn. Will that fit in the barrel, or is that too much water and corn for a 14 gallon barrel for fermenting out in??

Thanks


The grain and water will just barely fit, but you will have a vigorous ferment with no head space. Expect a mess to clean up. I do 50 gal ferments in a 55 gal barrel, but I use a 2" spool into a bucket of water as an airlock. Tried it once with a 1/2" tube, and spent some time getting acquainted with a mop.

You might want to do a 10 gal ferment instead.
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Re: Booner's Casual All Corn

Postby flyweed » Thu Oct 19, 2017 11:30 am

yeah, I think that's what I'll do...rather than pushing my luck...I'll do either 10 or 11 gallons of water and 20-22lbs of cracked corn. Should leave me enough head space.
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Re: Booner's Casual All Corn

Postby Borneogoat » Mon Nov 27, 2017 8:31 pm

I've read all the way through this post, but it was over a month ago. Now I've got my enzymes and have a simple question ... hoping to avoid the hours it took to read the whole thread! Do I need to mash-in with the entire wash volume? For my 21gal batch, do I need to add the full 21gal with the 38lbs corn and mash the whole mess or can I add a lessor volume like in AG homebrewing? A lessor volume would be quicker to temp and less to transfer in my very manual system....
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Re: Booner's Casual All Corn

Postby HDNB » Mon Nov 27, 2017 8:54 pm

i cook corn with 75% of the water volume, the other 25% goes in for cooling and clean out. works for me.

if that helps your question
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Re: Booner's Casual All Corn

Postby Borneogoat » Mon Nov 27, 2017 9:04 pm

That's good to hear! Anyone tried less, 50% or even less? The less I transfer, the easier on my back...
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Re: Booner's Casual All Corn

Postby Hilltop » Mon Dec 11, 2017 6:27 pm

Borneogoat wrote:I've read all the way through this post, but it was over a month ago. Now I've got my enzymes and have a simple question ... hoping to avoid the hours it took to read the whole thread! Do I need to mash-in with the entire wash volume? For my 21gal batch, do I need to add the full 21gal with the 38lbs corn and mash the whole mess or can I add a lessor volume like in AG homebrewing? A lessor volume would be quicker to temp and less to transfer in my very manual system....


You steam cooking the corn? If so your boiler will add water back during the process. Most use roughly 2 pounds of grain per gallon, which would be 19 gallons of water. Here's how I do it. I grind 70 pounds of whole corn to meal using my blender. I then grind 15 pounds of oats and 15 pounds wheat. I put this and a coffee can of oyster shell in a 55 gallon blue food grade drum and dump 20 gallons of boiling water on it and stir, I then fill my barrel up and turn my steam wand on from my boiler.

Once I hit 200 I let it set, turn off heat at 190 I add my enzyme. I use whisky yeast that has the second enzyme in it, so once it cools overnight to 90 degrees, I add my yeast. Most do not cook corn long enough or get it to temp. Grinding the corn fine helps, but it's a mess to strain. Now I realize that's not Booners, but it grew from his recipe, I find the hint of oats and wheat make one hell of a fine whisky.

I have went back to adding 25 pounds of sugar per drum to boost my yield some. My still is dripping good tonight.
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