Almost cornbread

[homedistlr]

So I was trying this recipe for the first time today and made a substitution that seems like it required a conversion too.
I substituted corn for brewer's corn flake in equal parts. Heres the original recipe.
10 lbs corn
1 cup champagne yeast starter
5 gallons water
After a quick trip to my local brew shop I ended up having to substitute the corn for brewer's cornflake and the champagne yeat for 48 hour turbo yeast. Now I've got about 7 gallons of something somewhere between corn bread and corn grits. I haven't pitched the yeast yet, but should I dump the whole thing or do you guys thing it can be saved? Any help is appreciated.

[ga flatwoods]

Dont throw it away! Go wth what you have. It will taste like corn.

[S-Cackalacky]

Dont throw it away! Go wth what you have. It will taste like corn.

Yep, wet corn and turbo yeast and might be a little hard to digest.

[ranger_ric]

As hard as I want to laugh.... Before I found this site I admit I bought some turbo yeast. (It currently is stuck to the wall with a thumbtack). Once I found this site everywhere I looked the "old Farts" (experienced folks) were sayin to read Read READ!!! so I read for about 3 nights straight and found out a lot of things. (like turbo yeast makes great FUEL for the lawnmower).
Homedistlr.... Slow down..... do some reading... there is so much to learn and soooo many mistakes YOU dont have to make if you will take a deep breath. Take a few days and read. S-Cack has a great link in his signature called "Crankys spoon fed" that is a great place to start. You have your whole life in front of you to do it RIGHT. Now go forth and enjoy.
(I am trying to decide if turbo yeast would ever even start bubblin on that recipe, surely a grain or two of sugar snuck into the corn dont you think???)

[MitchyBourbon]

If you're making a sugar head that's fine, but if you're plan is to convert that corn, you're gonna need some malt or some enzymes. What exactly is your plan?

[Tokoroa_Shiner]

You need some kind of sugar. Wether you add white sugar or use enzymes to convert. The yeast need something to munch on.

[ga flatwoods]

Go to the grocery and get yourself one packet of bakers yeast. If you try to heat this up now that it is mixed you will be hard presssed not to scorch it. Best to add sugar to this one. Make a sucrose by adding your sugar to boiling water to melt it and add to the mix. After it cools add yeast. I would use at least five pounds of sugar, no more than ten. Next time try using a Tried and True recipe found here. If you MUST use turbo only use 1/3 of what is called for.
Ga Flatwoods

[homedistlr]

First off, many thanks to all that replied. I've read enough on this site in the last 24 hours to understand just how foolish what I did was. I've been through most of the Spoon fed thread(s) and links, and immediately understood the folly of my ways. The recipe that I was attempting to recreate came from "The Alaskan Bootlegger's Bible". The first mistake I think made was to heat the water may more than I needed to which ended up cooking the corn flake instead of steeping it making the concoction I ended up with. Another mistake was to substitute the one cup of champagne yeast starter for 48 hour turbo yeast in the recipe. I will continue reading through the forums and try to learn more from other's than my own mistakes, and hopefully begin to contribute as someone else embarks down a similar road.
However, in the interest of discussion, here's the original recipe as it came out of the book.

Real Corn Whiskey #1 With or Without Horse Turds
10lbs Corn, whole kernel untreated with any chemicals
5 Gal Water
1 cup Yeast, champagne yeast starter
10lbs Horse Manure, dried and pulverized (optional)

The corn is placed in a feed sack and buried in the warm moist center of a manure compost pile for about 10 days. When the sprouts are about a quarter inch long, the corn is fully "modified" or malted. Wash the corn in a tub, rubbing the shoots and roots off in the process , then skim them off. Transfer the freshly malted grain to the primary fermenter, mash it with a pole, add five gallons of boiling water and when the mash cools down, add the yeast.

Thoughts?????

[Bigbob]

Stick to tried and true....no horseshit

[S-Cackalacky]

+1 what Bigbob said. You need to get a few ferments under your belt and get a good understanding of the process. AG is a tough row to hoe for a beginner - especially when you don't really understand the underlying principles. By throwing the malted corn into boiling hot water you will be denaturing the enzymes that were created during the malting process. Without the enzymes there will be no conversion of starches to sugar and without sugar there will be no fermentation. Keep reading until you get a good grasp of the fundamentals. I would suggest reading some of the Tried and True recipes. The recipe threads will give you some understanding of the overall process and some of the pitfalls experienced by other new members - that is, you can learn from their mistakes. I would suggest starting with the UJSSM (Uncle Jesse's Simple Sour Mash" method as covered in the condensed version of the recipe found near the top of the "Tried and True Recipes" section of the forums.

Good luck to you.

[Tokoroa_Shiner]

That's where you went wrong. Not following the recipe. The recipe calls for whole corn because the first step is malting it. ( creating the enzymes to convert the starches to sugar) with out that step. The recipe is useless. If you want to follow that recipe, follow it letter for letter,
Before trying it again. Do some research on All Grain brewing. Lots to learn.