I am trying the fallowing recipe but have a few questions. I have put the cracked corn in the bucket, covered it with hot water then let it cool and sit. No yeast? i assumed. mine is deffinatly stinky Like Puke. I am getting small spots of mold ontop of the water. is this ok, is the mold supposed to be skimmed off before using. what is supposed to be done from here? Thank you
Report this postReply with quoteDouble Fermented Sour Corn Mash from Scratch
by pintoshine » Thu Nov 30, 2006 9:43 pm
I had a really successful mashing tonight. I got an sg of 1.090 from corn mash. An hour After I pitched the yeast it kicked.
Have you ever done a double fermentation?
This one I fermented for lactic acid first.
I added water to ground, whole corn untill the corn was covered by half its height. with water.
The germ floated to the top. I punched that down for three days. On the fourth day it didn't rise anymore so the lactic acid was complete. Boy was it sour.
note: The second day it smelled like puke. This is normal. The first bacteria to start the fermentation smells really bad. The lactobacillus takes over the second day and creates an acid environment that kills the first bacteria. It just smells lightly like sour milk on the fourth day
Is this correct for sour corn mash
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Re: Is this correct for sour corn mash
It doesn't say anywhere to heat hot water and pour it over the corn....which would kill the wild yeast if it was hot enough. He said the temp he started this was 70F...so...just room temp or tap temp water to 1/2 the height of the corn (above the corn) and cover it with towel or mesh or something. He said the fermentation smelled pukey by 2nd day. But, this goes away..as the lactic acid takes over and kills the bacteria. The bad puke smell goes away and by day 4 should smell like sour milk.
He took that...and heated it to 180 degrees F to make it gel...adding water as needed. Then cooled it to 160F and pitched the barley malt...mashing it between 150-160F for an hour and half. This seems high to me, but Pinto claimed it worked well for this method.
When it was cool to the touch, he strained the resulting wort through cotton weave cloth...and used plain ole bakers yeast.
More than likely, you killed the wild yeast with your added hot water step...which then made it sit longer than it should before getting enough wild yeast to continue on...cause mold. I would just scroop the mold off the top, keep it covered with cloth, etc..and let it go to see if it doesn't move on into the lactic stage..where it should kill the bacteria and the smell should go away...and it smell more like sour milk. If that happens..then proceed with the rest of the instructions from the recipe...only...follow them closely. You can find them here: http://homedistiller.org/forum/viewtopi ... =14&t=3584
He took that...and heated it to 180 degrees F to make it gel...adding water as needed. Then cooled it to 160F and pitched the barley malt...mashing it between 150-160F for an hour and half. This seems high to me, but Pinto claimed it worked well for this method.
When it was cool to the touch, he strained the resulting wort through cotton weave cloth...and used plain ole bakers yeast.
More than likely, you killed the wild yeast with your added hot water step...which then made it sit longer than it should before getting enough wild yeast to continue on...cause mold. I would just scroop the mold off the top, keep it covered with cloth, etc..and let it go to see if it doesn't move on into the lactic stage..where it should kill the bacteria and the smell should go away...and it smell more like sour milk. If that happens..then proceed with the rest of the instructions from the recipe...only...follow them closely. You can find them here: http://homedistiller.org/forum/viewtopi ... =14&t=3584