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Easyrider1986 wrote:how would pure corn meal and water hold up to making it from corn ?
rad14701 wrote:Easyrider1986 wrote:how would pure corn meal and water hold up to making it from corn ?
Cornmeal is merely coarsely ground corn flour, so it's made of 100% dried corn...
Dnderhead wrote:if your talking about "moon shine" then yes sugar can be used.
if your talking about making "whiskey" then no.
Dnderhead wrote:some relied on converting while fermenting ,others sour mashing.(or both)
"Sour mashing causes conversion of starches?"
yes if done correctly.but then whats the diferance if all is made from sugar/ water and flavoring ?
Dnderhead wrote:"Sour mashing causes conversion of starches?"
yes if done correctly.
Dnderhead wrote:but then whats the diferance if all is made from sugar/ water and flavoring ?
Dnderhead wrote:you got to realize if you lived on a farm you mite go to a store two times a year.
in the spring you mite have cheese, butter or whatever you made the last winter.
then you went in the fall to sale your crops,maybe some livestock. and return with
goods you could not make.I can remember my parents walking about 30 mile one way.
now how much you going to pack back? or how many trips you going to make? do you thank you are going to pack in several hundred pounds of sugar? most sugar head was made around cities,much like drugs are made now,in some abandoned house,some ones cellar,much of witch was made by the "mafia" or at least that is who it was blamed on.it was made cheep to sale to alcoholics and there was a lot of them,no cuts just as long as it containd alcohol..
hellbilly007 wrote:Old school moonshine is pretty much what you can buy over the counter in liquor stores nowadays, rotgut.
Disclaimer: I was not saying all legal moonshine is rotgut. I was referring to Ole Smokey and along those lines of standards (or lack thereof)
What my family made back in the day was sold locally. Grand pa and dad sold same thing they drank.. Usually whatever fellas that contracted making it wanted (country stores or roadhouse) .when making it for himself to sell it was corn ,sugarhead corn or what was in season.For personal heard them talk favorably on peach shine aged on charred peaches.i like peach that way also.Bama1981 wrote:Old style Appalachian likker wasn't about quantity. It was about quality. True , use of sugar became the norm during prohibition and later, but the likker makers sold the sugar stuff and kept the traditional no sugar whiskey for personal consumption...Likewise I have likker I share and likker I do not share...If I use sugar in my mash I'll drink it with you. If my mash is made without sugar you will never see it.
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