Is this correct for sour corn mash

[rumcrazy]

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