Water/Corn Ratio for fermenting ?!

Production methods from starch to sugars.

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levaninep
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Water/Corn Ratio for fermenting ?!

Post by levaninep »

Hello,

I am working with this recipe

6 kg corn + 20 liters (5.2 gallons) of water. Than heating this adding alfa and glyco amylase.


My question is, what is the optimal amount of water for 6 kg corn ?

I am going to make 1:1, I mean 6kg corn + 6 liter water (1.6 gallon). what you think about it ?
Sporacle
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Re: Water/Corn Ratio for fermenting ?!

Post by Sporacle »

:D 6x4, so 24l of water is what I would use. 1kg of grain to 4L of water
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Re: Water/Corn Ratio for fermenting ?!

Post by Iulistoi »

3 liters water for every kg of grains is the minimum amount of water for fully gelatinising the starch.

I once used 2:1 but the yield was lower. Most probably, the starch didn't gelatinised completely.

I think that 3.5:1 is great, and even 4:1 is good. It's easyer to boil and is less prone to scorching. 4:1 ratio cormeal to water will give 1.07 SG, that will give almost 10% ABV if fully fermented.
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jonnys_spirit
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Re: Water/Corn Ratio for fermenting ?!

Post by jonnys_spirit »

2:1 pounds:gallons is a good ratio for me. Perfect for a large batch 50g ferment means about 100# grains and the math is really easy for percentages..

Cheers!
-j
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i prefer my mash shaken, not stirred
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Ben
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Re: Water/Corn Ratio for fermenting ?!

Post by Ben »

I'm with Jonny, I use 2 qts/lb or ≈ 4l/kg. If you are doing all grain you can go much thinner, add all your mash water up front it makes things easier.

Read this: https://homedistiller.org/wiki/index.php/index.ph ... ash_Method
Last edited by Ben on Mon Nov 29, 2021 7:30 am, edited 1 time in total.
:)
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still_stirrin
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Re: Water/Corn Ratio for fermenting ?!

Post by still_stirrin »

Gosh, you guys are way more “anal” about your mash density than I am. I just dough in until the consistency is about right (plus or minus a quart). But I do watch the mash temperatures closely, choosing to stabilize “from the bottom up”.

For corn, I make a thin mash on the stovetop to gelatinize and then place it into the oven for 2 to 3 hours at 190*F. Then, I use this “hot mash” to infuse heat back into the mash tun with the barley malt and other cereal grains at 140* to 145*F, raising the temperature back to saccharification temp (148* to 150*F). I will then add water at the proper temperature to thin the mash as necessary to get the proper density for conversion (1-1/2 to 2-1/2 quarts per pound).

But, it’s not a critical measurement. More about the “feel” of the mash. Consistent stirring helps conversion too, so don’t just let it set and forget. Keep the grains moving if you can.
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Ben
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Re: Water/Corn Ratio for fermenting ?!

Post by Ben »

I am anal when I do all grain, I take notes, I hit weights and measurements, temps and times as accurately as I can, that way when things go right or wrong I can understand. Pays dividends later, cuz once a recipe is dialed I know exactly what to do, when and how. With this hobby it might be 2 or more years between runs of a specific recipe, and if I don't have all the info I am boned... memory isn't near that good.

If I am making a sugarhead, then I just fling stuff and water into a bucket and its good enough.
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jonnys_spirit
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Re: Water/Corn Ratio for fermenting ?!

Post by jonnys_spirit »

I'm not too anal and just go with "about 2#/gallon" then to the consistency I want... The grains convert to ETOH not the water so 100# grains is going to give up the same amount of ETOH regardless of whether I use 40 gallons or 50 gallons of water.. If I get three 15'ish gallon strips off it then it's a wash - maybe plus some top up reserved for the spirit run plus any feints I may have..

Cheers!
-j
————
i prefer my mash shaken, not stirred
————
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