Double Fermented Sour Corn Mash from Scratch
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- cariboux
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Re: Double Fermented Sour Corn Mash from Scratch
Regarding the photo and comment, ya'll probably know that the .900 was a typo, the FG was .990. Thanks for not reprimanding me for 'BS'.
Re: Double Fermented Sour Corn Mash from Scratch
Squeezed a batch using this method this morning. After cooking the corn, the smell was pretty nice, reminding me of some other ferments that ended with a nice lacto infection. The smell coming from the ferment makes me think there's something to this approach.
I used corn meal, and used some extra high-temp enzymes to thin stuff out. Unfortunately, my dog discovered the bottle, which was mostly full. Chewed a hole, drained the contents. Can't order any from pintoshine I guess.
I used corn meal, and used some extra high-temp enzymes to thin stuff out. Unfortunately, my dog discovered the bottle, which was mostly full. Chewed a hole, drained the contents. Can't order any from pintoshine I guess.
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Re: Double Fermented Sour Corn Mash from Scratch
The enzymash website is still up. After the news was dropped I immediately purchased a few bottled which arrived here in Australia shortly thereafter. That was on 6/9/18 so I'm guessing his enzyme business is still operational.bilgriss wrote:Squeezed a batch using this method this morning. After cooking the corn, the smell was pretty nice, reminding me of some other ferments that ended with a nice lacto infection. The smell coming from the ferment makes me think there's something to this approach.
I used corn meal, and used some extra high-temp enzymes to thin stuff out. Unfortunately, my dog discovered the bottle, which was mostly full. Chewed a hole, drained the contents. Can't order any from pintoshine I guess.
Ps I only just come across this thread and will be giving this a shot for sure
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Re: Double Fermented Sour Corn Mash from Scratch
PintO's Enzymash site is down, has been for the last couple of weeks.
I hope everything pans out for PintO
I hope everything pans out for PintO
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Re:
Hey Husker,
I read a chapter from the Foxfire books from North Carolina about old-time corn liquor and how they made it. The farmer would malt enough corn to make all the liquor for the season using burlap (from feed sacks) to keep the corn damp and in the barn to keep out light and dry it after it sprouted. When he went to the mill to get his corn ground, he would get the miller to grind his dried malted corn on the side. Usually, there was some future exchange deal for some product. after cooking the mash, he cooled it using the hand thermometer trick and pitch half his malt (150degrees) then pitch the rest of the malt to kick it (the next day after it cooled) It was fascinating. All he had was corn so that's all he used.
BTW, I joined this forum several months ago but this is my first comment so if I screw it up I apologize in advance.
Re:
I've read this thread with great interest, but it seems like some of the primary contributors aren't active anymore on the board?RadicalEd1 wrote: ↑Sun Jan 27, 2008 11:33 am Thanks for the feedback, pint. So for clarification, I should:
1. Add soured corn to all the corn I will be mashing, let sit.
1a. Save a little bit of soured corn.
2. Cook corn at 180*f for 30 minutes.
3. Let corn cool to 160*f, mash in barley.
4. Maintain temp for conversion for some time (hour plus), optionally letting it sit overnight.
5. Strain out all solids.
6. Reduce water volume as necessary via boil, allow to cool.
7. Pitch yeast.
7a. Pitch lacto starter saved from 1a (or is that starter saved for some later time/purpose)?
Steps 3-7 are very familiar to me through my beer experience, and I have a nice cooler mash tun available as well.
I'll probably let the corn sour up today and mash tonight, if the above is true.
Thanks again!
I find myself fascinated, but still full of questions...Has anybody ever taken this version of the step-by-step guide and added even more to it (such as specifics from Pinto's early post on exactly how to sour the initial corn, or resolving the open questions that were discussed later about when to use backset/"sloppin-back" (since it sounds like it could lower PH at the wrong times if done incorrectly?), clearly differentiating the steps of the process for generation 1 vs subsequent generations by lengthening the instructions a bit, resolving if A and B stages are both key to the second of fermentation or if the soured corn eliminates the need for the higher PH process in the second fermentation, etc).
The posts for UJSSM all seem to attribute the "sour" description to having just slopped back with what the group now calls backset...it would be great to see a full-on AG Sour Mash set of instructions that, while more involved than UJSSM, would involve a true souring fermentation stage along with sloppin back.
Re: Double Fermented Sour Corn Mash from Scratch
The pH will drop pretty far with a lactobacillus ferment as described here without the addition of backset, if you follow the instructions for each batch. Adding a little bit of the liquid and cornmeal from the ferment before the mash will innoculate the subsequent batches, also.
Read through some other corn mash recipes, and you'll see that some discuss the addition of backset extensively.
Read through some other corn mash recipes, and you'll see that some discuss the addition of backset extensively.