my own try at a corn, rice,

[Paul1453]

Well here is my own try at a corn, rice, and malt recipe. It is a bastardization of Rad's All Bran recipe. I just can't seem to follow someone else's recipe without putting my own twist on it. I just started two 5 gal batches.

1st I inverted 4 lbs of sugar in 1 qt of water with 1/2 a fresh lemon juice.
After bringing to just under a boil and holding it there for about 15-20 minutes added 1 Tbs Yeast.
I poured it on 1/2 a box of crushed 100% Total Raisin Bran and let it seep until flakes turn to mush.
Put that in my fermenter.
Heat up 1 qt of water and added about 2 1/2 cups flaked corn. Cooked a while and then added 2 1/2 cups ground malt.
I had bought 5 lbs of corn and malt from Milehidistilling. I would guess I used 1/2 of lb of each per 5 gal.
Added this mush to the fermenter.
Next took about 2 1/2 cups of my cooked waste rice that also had a little bit of millet in it and mixed up with 1 qt of heated water until the sticky rice was not sticky anymore. Put that in the fermenter with 1 tsp Epsom salt.
Added cool water from hand-held shower nozzle to aerate and bring to just under 5 gals each.
Checked temp, now approximately 90 F. I added 1/8 tsp each of amyl and gluco enzymes again from Milehi.
Shook this up nice and then added 5 Tbs of dry active baking yeast. Let this sit for a couple of minutes and shook it up again.
Within an hour I could see and hear the yeast working away. One fermenter was a slightly darker brown when finished as the corn, malt, rice and cereal measurements weren't exact but close enough. When finished both of these will go into my new 8 gal milk can still from Milehi at the same time.

Think I will run this in mostly pot still mode 1st and see if I like the flavors. If nothing special I will rerun that in reflux mode to get some neutral spirits.