Jim Tom ???????

[ironhead]

Has anyone ever made mash the way he does ? I been a simple corn sugar and water oh and yeast! But in his movie he said he dosent use yeast just dry malt corn . Can anyone please help me out

[Tater]

Never heard of the guy.But sounds like hes using wild yeast

[Bushman]

I think he is refering to Jim Tom Hedrick better known as Jim Tom, he has a dvd I believe on how to make moonshine from corn sugar that you can purchase from Amazon!

[ironhead]

Yep Jim Tom hendrik I work with a few guys that has had some of his shine and says its amazing so I'm trying to figure out how he does it?

[Bushman]

Yep Jim Tom hendrik I work with a few guys that has had some of his shine and says its amazing so I'm trying to figure out how he does it?

Ironhead I realized you made your first post here, why don't you wonder on over to the welcome center and give us a proper introduction and tell us abit about yourself and your background!

[Prairiepiss]

Have you done any fermenting or distilling yet?

Is that the same guy that uses frozen corn?

YouTube fame. Can't wait for the new Discovery Chanel show.

You mite stop by the welcome center and give us a intro.

There are some great recipes in the tried and true recipes section. Check out the UJSSM recipe.

[Dnderhead]

doing a bit of resurch,Id say malted corn and sugar.

[ironhead]

Yea I got a pretty nice set up I built all 304 stainless. 15 gallon pot 23" copper cap 2" line into thump witch is also stainless 2" stainless out into a heat exchanger. Heat exchanger is 2" with 4 1/2" tubes inside 48" long

[Prairiepiss]

That's a huge shotgun condenser.

[ironhead]

The shotgun condenser works great. I'm gonna get a 55 gallon drum and put my cap thump and condenser on it. It take to much time to heat 15 gallon up 4 times lot of propane wasted on reheat

[ironhead]

How much smoother is a all grain mash over a standard corn sugar wash

[Prairiepiss]

How much smoother is a all grain mash over a standard corn sugar wash

I will find out soon. Just started my first AG ferment.

[ironhead]

I got a jar of popcorn's Tennessee white whiskey it's fairly smooth

[ironhead]

Back to topic has anyone ever duplicated his method using malt corn with sucess

[Tater]

I used malted corn but did use store bought yeast.Corn malt has a earthy taste that not in unmalted corn

[ironhead]

Tater I hope you didn't take afence to my pm I sent you!!! Another question if was to use dried molasses or raw sugar would I use the same amount as white sugar

[kurgan]

Back to the original topic. I've got both of Riley's movies featuring Jim Tom. If anybody here knows him personally, i'd guess Little Lukie. In both videos Jim Tom talks about "cooking" corn meal, then putting back into the barrel for fermenting. In the sequel he talks about not using yeast, just "good dried malt corn". I find this part funny myself, since he is using yeast (it's just wild). His recipe is similar to what Popcorn describes in his videos. They are both a form of corn, malted corn, and sugar. Neither are much different than a UJSSM, since the corn in them is largely for flavor.

[Dnderhead]

you will git more from malted corn as the enzymes will work even at lower temperature.this whould be converting and fermenting at the same time.this is not as efficient as mashing,so for larger yield they added sugar.

[kenfyoozed]

Never heard of the guy.But sounds like hes using wild yeast

http://www.youtube.com/watch?v=sTiSc5-EWbA" onclick="window.open(this.href);return false;" rel="nofollow

short video..... he's quite the character

[Misflt]

I'd stick with brewers yeast, the liquid form ya get at the local brewer supply co. Ask for the ones that can withstand high alcohol concentration, they brew longer which gives higher alcohol content. Wild yeasts are unpredictable, they can also bring in bacteria and cause some serious issues with flavors. My family has been Shining for over 170 years. Oldtimers just built wooden troughs to hold their mash. These troughs had yeast residues in and on the wood from the previous wort. Headaches, heart burn etc etc all come from alcohol. No amount of changing recipes, yeasts and so on, will help stop these. Purity is all that can reduce hangovers, nothing ever gets rid of them, all alcohol has congers, these cause hangovers.

To get seriously pure shine, you need to let the yeast completely work off, that way they convert ALL the sugar to alcohol. Allow your mash to stay as settled as possible when its ready to transfer to the still. Don't agitate the mash. Siphon it off into the pot or buckets. Also filter it before it goes into the pot, this way you don't scorch your pot, makes clean outs easier and stops forming compounds that can taint your shine. Run your rig slow and low. When you start to distillate in your catch bucket or jar, lower the fire a touch. As you distill, you lose volume in your pot, less liquid means less mass, less mass is more easily heated. If you leave the fire at the same level, it will run hotter and hotter. The hotter it gets, the lower your proof as you evaporate more water. Try to get as high a proof as possible from what you run. Once you have your run finished, cut your shine with quality water to get desired proof.

Here is a secret, find someone with an Artesian well. Cut your shine with this water only. Water from these wells is typically more neutral in PH due to natural filtration through limestone. It also contains higher mineralization, making it hard water. This provides a smoother finish. Don't believe me, take a jar of your finest. Pour equal parts into glasses. Into one glass add enough tap water to bring your proof to 115 in another glass do the same with distilled water and in a third glass, use your well water. You will immediately tell the difference in the three. The tap water will taste of chemicals, that's the crap your local municipality adds to the water at the water treatment facility. The distilled water mix will be very dry and will burn more going down, this is due to there being no minerals in the water to give it character and make it feel softer or more buttery in your mouth, what we consider smooth. Try your well water mix, it will be smooooooth!!

You may ask, why mix it to 115 proof? Well, most people like to light their shine on fire to test its proof. Alcohol will light at 80 proof, BUT, it will require being heated almost to boiling point to get the alcohol to flash off. In order for ice cold liquor to burn readily, it needs to be at 115 proof. If you go to the trouble of making a batch of shine, you want people to want it, this means it better A. Get people drunk, B. Taste good and C. Light on fire when they try and test it. A lot of people are clueless about shine, they don't know how to proof it in the jar by checking the bead. They just have this crazy idea in their head if it lights on fire, its some seriously good shine. I do like burning other peoples shine, but my reason is to see how many impurities are in it and to see what color it burns, if it was distilled in a bad still, it could contain lead, lead burns off in red and orange flames at 115 proof. Good pure shine at 115 proof should burn blue. Lead = Dead.

I hope you fella's know not to drink the first 5% or so of your run, especially if its a big still. Those are called firsts or the head. Firsts contain a lot of oils and other crap, Acetone, varnish, etc. Basically, it makes good lighter fluid for starting charcoal or cleaning stuff. It will kill ya or make you go blind, so, be careful! The middlin's or seconds is what ya want, that's the bulk of the alcohol. When ya stop producing, your down to the tailin's this is all water and oils, it does have a small amount of alcohol and you can save it and run a large batch of it all at once, but, to me, its just not worth the trouble, I toss it. Just my .25 cent, good luck, keep one eye on ya fire and one on the revenuer man!!

[BBotteron]

I know this is an older post but I'm new on this here site. My recipe for a 50 gallon wash:
50 lbs sugar
40 lbs corn
7 lbs ground malted barley
3 lbs rye
Now don't mix the rye in with yer wash at the end just sprinkle it over the top. And remember no yeast added. The ground called barley is "wild yeast".
This is my no hangover shine recipe

[shadylane]

I know this is an older post but I'm new on this here site. My recipe for a 50 gallon wash:
50 lbs sugar
40 lbs corn
7 lbs ground malted barley
3 lbs rye
Now don't mix the rye in with yer wash at the end just sprinkle it over the top. And remember no yeast added. The ground called barley is "wild yeast".
This is my no hangover shine recipe

I have a suggestion for improving your recipe.
Use the malted barley to make a starter.
Mash it with 5 gallons of water, let it cool, aerate then pitch 25 grams re-hydrated yeast or a cup of bakers in it.
The next day it will be ready to pitch in the 50 gallon wash.
Careful with the starter it may grow a cap big enough to overflow if the bucket ain't big enough.

[Oldskool]

Misfit I've been on the site for awhile and I really enjoyed this post. Thanks for the tips.

[rad14701]

I know this is an older post but I'm new on this here site. My recipe for a 50 gallon wash:
50 lbs sugar
40 lbs corn
7 lbs ground malted barley
3 lbs rye
Now don't mix the rye in with yer wash at the end just sprinkle it over the top. And remember no yeast added. The ground called barley is "wild yeast".
This is my no hangover shine recipe

Somebody has been watching too much Moonshiners... It's absurd to think that wild yeast doesn't create hangovers while commercial yeast does... I'm amazed that in these modern times of the internet and instantly available information at hand that folks would still think with backwoods mentality... Seriously...???

[BBotteron]

Sorry I don't get on much. The no hangover works for me I could be different. I've been makin shine since before this show it only gave me the idea to experiment and I liked it.
As for the recipe I have experimented with many recipes and I'm not saying yours is wrong just the one I mentioned above is my personal favorite. Plus I think yeast gives off a "taste" that wild yeast doesn't. Jus my opinion

[Ghost]

With wild yeast there are wayyyyyyyyyyyyy too many variables. You are basically counting on luck to provide you with a yeast that doesn't provide a off flavor. If you find a yeast that works for you - use it.

[islandgreen1971]

Jim tom uses 1 gallon malt corn fot 50 gal mash, half gallon of malt corn for 25 gallon and less and he is a good distiller!!!

[Ghost]

Doesn't change the fact he has to use yeast.

[W Pappy]

If you don"t use yeast = NO fire!!... Wild yeast bad.... Commercial yeast- good recipe- good temps = Fire. As far as hangovers I am sorry you drink enough and you will have a hangover beer sucks I love wine but it blows ass a good distiller will grant you some time!!!

[BoomTown]

I am proud to have a bottle of Jim Tom's Rye sitting in my bar. He is a master.

Wish I knew more about how he does what he does.

Boom