Sweet corn panty dropper?

[Hambone]

So indulge me for a sec…

I’ve been anxiously awaiting the ripening of sweet corn in my neck of the woods. I’ve been disappointed (as were most posters) in the threads describing sweet corn mashes. But how to harness the goodness of sweet corn without mashing a truckload of it?

Would a maceration of sweet corn work, panty dropper style? Anyone ever heard of such sorcery?

Now that I’ve thought of it, I’m going to have to try it.

Sometimes I wish golf was my hobby…

[still_stirrin]

So indulge me for a sec…

I’ve been anxiously awaiting the ripening of sweet corn in my neck of the woods. I’ve been disappointed (as were most posters) in the threads describing sweet corn mashes. But how to harness the goodness of sweet corn without mashing a truckload of it?

Would a maceration of sweet corn work, panty dropper style? Anyone ever heard of such sorcery? <— you would get a very starchy, cloudy mess. OK, so you’d get corn flavor, but the starch (astringent) would outweigh any flavor benefits. Yuk.

Now that I’ve thought of it, I’m going to have to try it.

Sometimes I wish golf was my hobby…

Well…good luck with your experiment.
ss

[Hambone]

So indulge me for a sec…

I’ve been anxiously awaiting the ripening of sweet corn in my neck of the woods. I’ve been disappointed (as were most posters) in the threads describing sweet corn mashes. But how to harness the goodness of sweet corn without mashing a truckload of it?

Would a maceration of sweet corn work, panty dropper style? Anyone ever heard of such sorcery? <— you would get a very starchy, cloudy mess. OK, so you’d get corn flavor, but the starch (astringent) would outweigh any flavor benefits. Yuk.

Now that I’ve thought of it, I’m going to have to try it.

Sometimes I wish golf was my hobby…

Well…good luck with your experiment.
ss

Do you predict the starch would settle like pectin in fruit maceration? That was my thought…

Anyway, I done stupid things before. So says my wife…

[still_stirrin]

Do you predict the starch would settle like pectin in fruit maceration? That was my thought…

I think the alcohol will dissolve the corn oils from the corn, so you’ll likely get an “oil slick” on top. But, it will also leach out the starch, making your maceration look like the pot of starch water you get when you boil potatoes. I doubt it will settle (appreciably). Sure, you may get a little sediment in the jars, but it won’t clear.

I guess you could rerun it after maceration, but you’ll be running a starchy wash and that will have the potential to scorch. Tricky.
ss

[still_stirrin]

Here’s a thought if you’re after “big sweet corn flavor” —> make a big ole’ pot of creamed corn!!

I’m sure your wife knows how to do that. Baking in the oven will gelatinize the starch and the enzymes will make it sweet and saucy. Then, rather than serve it for dinner (OK, dip your finger into it to taste it first), cool it off (adding cool water will help cool it as well as thin the pudding). Add it to your fermenter and pitch some yeast.

Your kitchen will smell yummy. And your still shed will smell just as delicious.
ss

[Hambone]

I get big corn flavor from my AG corn mashes. Just kicking around a different take since it’s panty dropper season…

I’ve got a bunch of neutral, so what the hell…

[Corn Cracker]

What did you come up with? And how did it turn out?

[Hambone]

My sweet corn is about ready to pick, so hope I’ll start within a week. I have learned that starches will precipitate in 70% ABV, so I’ll probably start with 75% to (hopefully) mitigate the starch issues…

[OtisT]

As another person who has done a lot of stupid things and supports others who do the same, , I will weigh in…..

As an alternative to macerate corn in neutral, what if you mashed a really small batch of corn and simply mixed in some of the oily layer that floats to the top when it settles?

I am interested to hear how this turns out Hambone.

Otis

[jonnys_spirit]

Might be a thought to do it like a gin and macerate/filter/distill to help mitigate starchy solids.. Or mash/convert a corn beer and use that to proof a base spirit to end up with a sweet spirit?

[zed255]

I'm no corn guru, but if you are using fresh corn the sugars will not yet have converted into starch. As I understand it the corn kernels will be sweet when picked at the most desirable point of ripeness for consumption and the sugars don't get lock up as starches until further along in the ripening and drying stages. Using fresh corn might be a way to get a corn ferment without a mashing? No idea if anyone has tried it.

[hellbilly007]

I'm no corn guru, but if you are using fresh corn the sugars will not yet have converted into starch. As I understand it the corn kernels will be sweet when picked at the most desirable point of ripeness for consumption and the sugars don't get lock up as starches until further along in the ripening and drying stages. Using fresh corn might be a way to get a corn ferment without a mashing? No idea if anyone has tried it.

You beat me to it. Corn picked for eating is considered the milk stage.

Could possibly press the corn for juice and proof the neutral with it.

[Corn Cracker]

My sweet corn is about ready to pick, so hope I’ll start within a week. I have learned that starches will precipitate in 70% ABV, so I’ll probably start with 75% to (hopefully) mitigate the starch issues…

Hambone, what was the outcome of this experiment?

[bilgriss]

It may have caused him to lose interest in the whole process. Hasn't logged in for months.

[Corn Cracker]

It may have caused him to lose interest in the whole process. Hasn't logged in for months.

Damn, it must have gone REAL bad

[BrewinBrian44]

This is interesting to me. Amping up corn flavor in a neutral spirit.

I wonder if a there’s a solution to the starch problem. What if you actually mashed a small amount of corn, added enzymes and got it to a point where everything’s converted, ferment ready, then used that sugar-y liquid to back sweeten and flavor neutral. It’ll definitely taste like corn! You could also boil the liquid to sterilize it, although, high proof neutral will probably do that just fine.

Could be an interesting experiment. Different than a panty dropper though, possibly easier… hmm.

[rubberduck71]

This is interesting to me. Amping up corn flavor in a neutral spirit.

Would a 1.5 technique get you there? i.e. say you make 4 fermenter buckets' worth of corn, strip 3 of them, then dump the 4th along with low wines in the boiler for a spirit run.

I guess if your reflux is "too efficient" it would strip all the flavor out regardless?

[BrewinBrian44]

A 1.5 run would definitely give you corn flavor.

My comment was more geared towards an existing neutral spirit you’re looking to flavor with corn. Since panty droppers are sweet drinks that need to be proofed down, sweet/converted corn mash might give you a more direct impact of flavor without distillation and get you the dilution water for free.

Who knows, could be gross, but I do love the flavor of a sweet mash ready to pitch.

[Corn Cracker]

I have done a 1.5ish with ujssm, 3g of lows and 2 gallons of fermented mash i had put back for the run. It is sweet, smooth and full of corn flavor

[Corn Cracker]

Sometimes I wish golf was my hobby…

Maybe practicing for uspga?

[squigglefunk]

maybe throw a dash of sweetened corn backset into your final product, if you've ever tasted it you know it is concentrated corn flavor.

[pumpman]

Sorry I couldn't help I wasn't on the forum back then had to take a hiatus. But I can tell you from experience trying to get flavor from soaking your distillate on corn does not work. At least it didn't for me.

[tombombadil]

Maybe try a small corn mash, separate and clear the "beer", use that as a mixer?

[NZChris]

Sorry I couldn't help I wasn't on the forum back then had to take a hiatus. But I can tell you from experience trying to get flavor from soaking your distillate on corn does not work. At least it didn't for me.

What corn were you using? Fresh, ripe, sweet, corn ready for eating, or mature seed?

Did you use the Panty Dropper method? viewtopic.php?t=2199
If you did, what ratios of corn and sugar to distillate compared to the SPD method?

[pumpman]

We didn't experiment too much with it but one friend of mine used whole kernel canned corn and I used a creamed corn with figure we would have gotten some kind of flavor out of those but we just soaked it in our liquor

[squigglefunk]

how about some sour corn chunks briefs destroyer