Cornflakes whiskey

[Odin]

Does not make a difference! Well " by hand" may introduce more bacteria and that is not wanted.

Odin.

[casamayor]

Odin,
Thank you very much for your reply.
CM

[BrooklynTech]

I've got all the ingredients ready. Now as soon as this stupid cold is over I'm gonna try my first batch.

[garvicad]

I recently started 2, 5 gallon batches of this recipe it smells very delicious bubbling away as we speak, very good recipe could somebody please explain to me in detail how to proceed with gen 2 of this recipe I have a feeling I'm gonna stick with this one, quanites of sugar and such thanks in advance

[Odin]

Throw away corn and yeast. Safe 5 liters of backset to start up a new generation. With fresh sugar, yeast and cornflakes.

Odin.

[Devonhomebrew]

everyone complaining about losing the mash dont just squeeze it to feck and itll be all most 20l

[crazyk78]

Dev I just threw it out. Stayed with 15l didn't want to risk suspended solids

[garvicad]

Throw away corn and yeast. Safe 5 liters of backset to start up a new generation. With fresh sugar, yeast and cornflakes.

Odin.

Thank you for the advice it is appreciated

[Andy Capp]

I distilled a batch of this last night and was very surprised at the nice corn flavour that carries through. I used a 780g box ( $4.00 woolworths ) kellogs cornflakes with sugar made up to 25lt. 1.074sg/0.992fg.
I can't believe this recipe is not a Tried and True.
It is the only recipe with supermarket cereal aimed at a Bourbon whiskey and it's bloody easy to make. The ingredients are found everywhere and those that have tried it all agree it works. All the appropriate boxes have been ticked. What are we waiting for? Lets move it up.

[Odin]

Thanks for the feedback, Andy. I understand the masters of our forum are looking into upgraiding this post to the tried & true. Let's hope they take your feedback into account.

Thanks again,

Odin.

[BrooklynTech]

I have 3 packs of Bakers yeast 21 gm. Is that enough? I have lots of beer yeast, usually 15 gms is enough for 5 gal of beer.

[Odin]

It will work. What you could do is whip the wash up a lot, so you introduce a lot of oxygen. Like that, the yeast will multiply some more.

Regards, Odin.

[BrooklynTech]

It will work. What you could do is whip the wash up a lot, so you introduce a lot of oxygen. Like that, the yeast will multiply some more.

Regards, Odin.

Thank you so much. Being of German ancestry you Odin are my god. LOL Crushed the corn flakes this morning. Will mix everything tomorrow and begin the ferment. Can't wait to pop it into my pot still.

[Odin]

Wow, tried and true. Thanks. For everybody reading this post: up the amount of cornflakes to 750 grams and you hit the sweet spot!

Regards, Odin.

[Bushman]

Wow, tried and true. Thanks. For everybody reading this post: up the amount of cornflakes to 750 grams and you hit the sweet spot!

Regards, Odin.

Congratulations!

[WIski]

Nice job, Thank You Odin!!!!!

up the amount of cornflakes to 750 grams and you hit the sweet spot!

Can the original post be edited to represent this

[BrooklynTech]

Just started. I have the 1 k of ground flakes cooking in 1 1/2 gallons of water at about 160*. PLan is for 30 min then start on the sugar gonna use 7 lbs. Not sure how much water I need for 7 lbs of sugar.

[Odin]

Tater asked me the same. I thought the process of recipe development, with its ups & downs was ... well, the way things go. So I suggested to leave it be. If more votes say "change it", let's do that.

Regards, Odin.

[BrooklynTech]

Just started. I have the 1 k of ground flakes cooking in 1 1/2 gallons of water at about 160*. PLan is for 30 min then start on the sugar gonna use 7 lbs. Not sure how much water I need for 7 lbs of sugar.

Heated 1 gallon of water and mixed in the 7 lbs of sugar. All went well. Did it in a 2 gallon pot w/room to spare.

Just sanitized the fermenting bucket so I guess now I"ll

1-add 2.5 gallons of cold water
2-add 1.0 gallons of sugar water when it cools some more
3-add the 1.5 gallons of corn flakes water
4-check temp and add 21 oz of bakers yeast after mixing well to add oxygen.

[BrooklynTech]

Update. Mixed everything but the yeast into my 6.5 gall fermenter. Hmmm looks like I have about 5.5 gallons. I guess the sugar and corn take up some space. LOL

It's sitting at about 110* right now w/a SG reading of 1.063. So far I'm happy.

2 hours later. Holy Yeast Batman the airlock is going crazy. Hope that wasn't to much yeast 21 gm.

[Andy Capp]

Congratulations Odin. Thanks for giving us this Tried and True recipe. You deserve the recognition for your time and effort.

[Beerbrewer]

Just had a finger of this, very nice, I put a touch of the end of the heads into it to give it some flavour and it's very nice with a couple of blocks of ice. Also, although I did add tomato paste I didn't get any flavour from this coming over into the finished product. I too would say this should be in the tried and true section. Cheers Odin

[Odin]

I think it is in the T&T already!

Regards, Odin.

[BrooklynTech]

Another update. 4 days in and still getting airlock bubbles at least one a second. Hoping for a good distill in about a week.

[BrooklynTech]

1 week update. Still bubbling, well it was until I uncorked it to take a SG reading. It was down to just under 1.000. Tasted a sample and it was kind of sour.

Dose that mean it's finished or that I have an infection? In beer brewing sour would mean an infection. Not sure about this Cornflakes Sugar Wash.

[Andy Capp]

Sounds good to me BT. Don't know why you needed to check the FG if it was still bubbling? Next time just leave it till it stops bubbling then check. It tastes sour because there is little or no sugar left in the wash. Sour taste is good.

[BrooklynTech]

Sounds good to me BT. Don't know why you needed to check the FG if it was still bubbling? Next time just leave it till it stops bubbling then check. It tastes sour because there is little or no sugar left in the wash. Sour taste is good.

Thanks Andy. I checked because people say how fast it finishes. Mine has been going for a week at temps over 78*. The sour taste because of lack of sugar is my other thought besides infection. I may run it on Saturday after breakfast. Then i have to think about a second generation. LOL

[baron4406]

Finally did the first spirit run, this batch was 2lbs corn flakes, 1lb rye bread and 1 lb DME. Added to it was my strippings from my first batch. First I gotta say, Trub city...lol. I had 7 gallons in my fermenter and got less than 5 gallons out, this last batch had a layer of trub that rivaled any AG batch I ever did.
Another thing odd I noticed about this recipe compared to Odin's rye bread recipe, was the tails volume was immense, more than I had ever seen. Tails came in about 65% and two quarts later the still was still at 206 degrees and abv's were 50%!!! i only got one quart of tails when doing the rye bread. Very,very odd. Then again i did add the tails from my last rye bread run so I dunno.
It was run in my 2" concentric, hybrid style. Its airing now and if it tastes good, i could care less about any little issues I had.

[pt49]

Hello Odin,
i have one question can i crush the corn flake with a blender or it is better by hand?
CM

I just took the pastic bag of corrn flakes, opened one corner to let out air, then put it on the floor and stomped on it ... ground it up in no time (no outside contact to contaminate at all).

[Odin]

PT,

I do the same.

Odin.