Adding corn to low wines?

All styles of whiskey. This is for all-grain mashes.

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Canuckwoods
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Adding corn to low wines?

Post by Canuckwoods » Mon Dec 09, 2019 12:28 pm

Just sitting here watching HBB run into my carboy, and I had a thought if I put a handful of cracked corn in would it boost the flavour when I go running the sprit run?

cayars
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Re: Adding corn to low wines?

Post by cayars » Mon Dec 09, 2019 12:37 pm

I doubt you'll get much from it but probably depends on how long it marinates. You could potentially pick up proteins or oils that could muck things up as much as add good flavor.

Try it and let us know.

You could potentially try a corn flavor extract as well pre/post distillation as well with something like:
https://www.walmart.com/ip/Corn-Flavor- ... -lEALw_wcB

I'd be interested in knowing your results.
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still_stirrin
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Re: Adding corn to low wines?

Post by still_stirrin » Mon Dec 09, 2019 12:38 pm

Canuckwoods wrote:
Mon Dec 09, 2019 12:28 pm
...would it boost the flavour...
Well, it certainly would change the flavor. Is that really what you want to do?
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Canuckwoods
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Re: Adding corn to low wines?

Post by Canuckwoods » Mon Dec 09, 2019 1:57 pm

Yeah, I didn't think it was a good idea. I might try it on a smaller batch.

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NZChris
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Re: Adding corn to low wines?

Post by NZChris » Mon Dec 09, 2019 2:01 pm

Watch out for burn on with unconverted grains. It's probably best done with them in a thumper.

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Re: Adding corn to low wines?

Post by OtisT » Mon Dec 09, 2019 2:02 pm

I did an experiment once, and only once, adding un-fermented grains to my thumper during a spirit run. The process cooked the grains into a solid cake that rode the top during distillation. A bear to clean out through a 2” opening.

This is not exactly the same situation as you have there, but I’m curious about your results.

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Re: Adding corn to low wines?

Post by cayars » Mon Dec 09, 2019 2:11 pm

I tried that with corn as well and ended up with a brick in my thumper. It definitely turned the corn to starch and got thick.
It actually started to puke bad and I was using a worm at the time.
But now that I think about it I don't remember the spirits I got out having more corn flavor.

I think I actually read the op message a little off from what was meant/asked. I was thinking the corn would be added, then removed before redistilling, sort of like a marinate. Not sure where I got that from.

This got me thinking and I might try this myself with some high proof heads marinated with corn, then drained and used in the next batch to see if the marinate pulls the corn flavor and how much carries over.
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Canuckwoods
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Re: Adding corn to low wines?

Post by Canuckwoods » Mon Dec 09, 2019 2:23 pm

Yes, I was just going to leave the corn in while I collect enough low wines the strain it off.

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Re: Adding corn to low wines?

Post by tandemcart » Thu Jan 02, 2020 6:52 pm

I have tried exactly this and had a quick chat on the forums here under the name "maceration whiskey" I think.

I collected low wines from a TPW wash and soaked a few kg of malted barley and some kibbled maize. Low wines at 20%abv so I could store it all in my fermenters.

Then distilled and cut etc. It made a really nice light "bourbon" from effectively vodka. Decent corn/malt flavour.

Then I tried it with homegrown blue corn and it was the worst. Tasted like pink hubba bubba chewing gum.

It's something that I want to keep experimenting with as it's significantly cheaper with potentially great results. But I wouldn't do it in a big batch in case it funks out

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