Deer Corn
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moonshine, what 'exactly' is it that you mixed up? You'll get corn flavor that way. I haven't tried this, but I think that If you broke that corn up some and made more surface area then you'd get more corn flavor. Depends on your taste... and what your gonna do with it. If your gonna put it in a small barrel for a while then go for the big flavor.
Also, if your using malt in your recipe then that starch is all potential alcohol. There is a distinct flavor that comes from fermenting common cane sugar and whole corn and a different and distinct flavor from fermenting corn starch converted with malt. I like the corn and malt...
Also, if your using malt in your recipe then that starch is all potential alcohol. There is a distinct flavor that comes from fermenting common cane sugar and whole corn and a different and distinct flavor from fermenting corn starch converted with malt. I like the corn and malt...
I used....
5 Gallon water
7.5 Lbs Sugar
5 tsp Yeast Nutrient
?About? 6 Cups of Deer Corn "It was just handy"
I used (2) fermentors so I have double the ingredients above.
As of now I have no desire of letting it age. I want just "Good Ole Shine"
Last one made was with sweet feed. Very Good Shine "Everyone is begging for more!
5 Gallon water
7.5 Lbs Sugar
5 tsp Yeast Nutrient
?About? 6 Cups of Deer Corn "It was just handy"
I used (2) fermentors so I have double the ingredients above.
As of now I have no desire of letting it age. I want just "Good Ole Shine"
Last one made was with sweet feed. Very Good Shine "Everyone is begging for more!
Re:
What you just described is "Chicha":junkyard dawg wrote:would that corn taste better if you sucked on a kernel or chewed it up?
In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry.[7] Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.) Chicha prepared in this manner is known as Chicha de Muko.
Re: Deer Corn
That poster hasn't been seen here in almost a decade.
Holy thread resurrection Batman!
Holy thread resurrection Batman!