All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.
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NIGHTOWL
Novice
Posts: 40 Joined: Fri Jan 25, 2013 6:58 am
Location: KY
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by NIGHTOWL » Sat May 03, 2014 8:33 pm
on the parent site ,the diamond recipe does it get any alcohol from the corn or just the sugar since there's no malt?
NIGHTOWL
woodshed
Master of Distillation
Posts: 2970 Joined: Tue Aug 27, 2013 5:21 pm
Location: Pagosa Springs,CO
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by woodshed » Sat May 03, 2014 9:17 pm
With the proper research that question answers itself. If you are looking for someone to hold your hand through this you are in the wrong place.
NIGHTOWL
Novice
Posts: 40 Joined: Fri Jan 25, 2013 6:58 am
Location: KY
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by NIGHTOWL » Sat May 03, 2014 9:58 pm
Dont want no hand holding,just tring to learn more,sometimes you read and read and things get blured.
if it takes malt or enzymes to convert to fermentably sugars ,why use a 100 lb. corn if your not geting the sugars.
thanks for all info.
NIGHTOWL
NZChris
Master of Distillation
Posts: 13807 Joined: Tue Apr 23, 2013 2:42 am
Location: New Zealand
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by NZChris » Sat May 03, 2014 10:21 pm
What will your corn likker taste like if you don't put corn in it?
Condensifier
Swill Maker
Posts: 290 Joined: Tue Jan 01, 2013 4:05 pm
Location: The Edge of Nowhere
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by Condensifier » Sun May 04, 2014 3:28 am
And if you use some of the backset from the first run in your next wash you'll get more corn flavor like in the UJSSM recipe but from what I understand you get some but very little conversion of the starch in the corn.
NIGHTOWL
Novice
Posts: 40 Joined: Fri Jan 25, 2013 6:58 am
Location: KY
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by NIGHTOWL » Sun May 04, 2014 6:19 am
Thanks guys
will youu get more flavor from corn that is gelatenized from higher temps,like 180 compared to diamonds 100 ?
thanks again
NIGHTOWL