Pure corn malt

[Duckhunter18]

Ok guys I’m Doing what they call 3 times cooks!! 15 gallon water,15lbs sugar,15lbs of malt corn White hickory to be exact....im fermenting that for 72 hours...Then im taking 11 1/2 gallons of that plus 2 qts of heads and tails and running Low wines for flavor!!!! My question is why am i not getting any corn flavor??? What should i run my mills at??? Its a 15.5 keg

[Duckhunter18]

Ok guys I’m Doing what they call 3 times cooks!! 6 oz Fleischmanns dry active yeast, 15 gallon water,15lbs sugar,15lbs of malt corn White hickory to be exact....im fermenting that for 72 hours...Then im taking 11 1/2 gallons of that plus 2 qts of heads and tails and running Low wines for flavor!!!! My question is why am i not getting any corn flavor??? What should i run my mills at??? Its a 15.5 keg

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[acfixer69]

3 times cook ? Who are they ? Why 72 hrs ? Where's the cook ?

remove the tapatalk before you post it's not allowed here

[MichiganCornhusker]

My question is how is that pure corn malt?

[Duckhunter18]

My question is how is that pure corn malt?

i malt my own corn.... i let it ferment for 72 i do 3 stripping runs what im trying to say...Then once i have enough i make a cook


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[Duckhunter18]

My question is how is that pure corn malt?

i malt my own corn.... i let it ferment for 72 i do 3 stripping runs what im trying to say...Then once i have enough i make a cook


What im trying to say is how do i get flavor out of my low wines?? “Stripping runs” what should i run my mills at?

[still_stirrin]

....how do i get flavor out of my low wines??.... what should i run my mills at?

If you want more grain flavor, eliminate the sugar. Use more grain instead.

Set your mill to grind the corn to a coarse meal. The goal is to expose the grain starch to enzymes so it converts to fermentable sugars.
ss

[still_stirrin]

And a 72 hour ferment sounds quite hopeful. I don’t see how it can be done fermenting. Perhaps a week will do it tho.
ss

[MichiganCornhusker]

If you’re malting your own corn successfully you really don’t need the sugar.
100% corn malt, or even half malt half corn, is some of my favorite whiskey.

SS gives you good advice, mill to coarse meal, should be easy with the malt.

Then again, are you mashing your malt or are you just doing a flavored sugarhead?

[zapata]

Man, if you're not mashing that, the malt is a huge time commitment to almost waste it!

Gotta say, the sugar also seems like a waste of all the effort you're putting in as well.

[Duckhunter18]

If you’re malting your own corn successfully you really don’t need the sugar.
100% corn malt, or even half malt half corn, is some of my favorite whiskey.

SS gives you good advice, mill to coarse meal, should be easy with the malt.

Then again, are you mashing your malt or are you just doing a flavored sugarhead?

im adding 15lbs of malt and 15 lbs of sugar..when i mean Mills i mean how fast to run my “still” mills per minute


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[Duckhunter18]

And a 72 hour ferment sounds quite hopeful. I don’t see how it can be done fermenting. Perhaps a week will do it tho.
ss

see after the 72 hours i take 11 1/2 gallons out of my mash and put in still plus 2 qts of heads and tails which equals 12 gallons.... i run that for a “stripping run” and what ever i get out of it which is usally 2 ,2 1/2 gallons of low wines... i add back the next day to my mash bucket plus another 15 lbs of sugar... i do that 3 times! After the 3rd time i keep my backset and add 15 more pounds of sugar,15lbs malt,6 oz yeast... i do these strip runs to build up to make a cook!!! How do i get flavor out of these stripping runs is what im trying to say... how many mils should i run my still


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[zapata]

The speed you run a pot still at has about the smallest influence on flavor of all the variables at your disposal.

But if you really want an answer to that, run off a gallon an hour. Or 63 "mils" a minute.

Serious question, do you know about "mashing" grains to use the enzymes in malt to convert the starches into sugars so you wouldn't have to add additional sugar? Necause the number one thing you can do to get more grain sugar is to use less (ideally no) refined sugar.

[jonnys_spirit]

Like these folks have said - here’s a list of items i have assembled to increase and conventrate flavor throughout a series of runs.

- Use more grain less sugar. All grain is preferred.
- Don’t make your OG too high. 1.050 - 1.070
- about 2lbs grain / gallon of water. 1.8#, 2.2#.
- incorporate backset into every ferment in a run. 25%.
- save backset from each run so that it becomes more concentrated.
- cultivate an infected backset bucket or carboy. This produces organic acids which when mixed with alcohol then produces more estery flavors.
- add infected backset into low wines prior to spirit runs. 10-20%?
- ferment on grain.
- distill on grain if you have steam setup.
- blend your cuts slightly wider and let age longer on oak.
- use less oak.
- age at least 1yr.
- use different yeasts in a series of runs to increase complexity.
- use a single yeast in a series of runs to focus that particular profile.
- manage pH of your backset infections and of your mash. It can become too acidic and stall a ferment.

Have fun with it and good luck!
Cheers!
-j

[still_stirrin]

...How do i get flavor out of these stripping runs is what im trying to say...

Like I told you already...get rid of the sugar. What you’re doing is making sugarheads (gumbals) only, not really mashing the grains, which as zapata said, is wasting your malted corn (if it really is malted). If you want more corn flavor in your product, change your processes.

If you keep doing it the same way and expect different results, that’s insanity.

If you truly mash the grains, that is, you do a proper temperature rest with the grains so the enzymes in the malted grains can convert the starches to fermentables, then you won’t have to add refined sugar to get fermentation. But that requires mashing the grains, not dumping them into a fermenter with sugar and letting them ferment for 72 hours, which is too short to fully process the sugars completely by the way.

You’ll need to let it ferment until it is done before stripping, otherwise you’re carrying over starches and sugars into the boiler which can scorch.

Bottomline, you need to amend your processes to improve the product. And eliminate the refined sugar from your recipe if you want more grain flavors. It’s been said already.

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[Duckhunter18]

...How do i get flavor out of these stripping runs is what im trying to say...

Like I told you already...get rid of the sugar. What you’re doing is making sugarheads (gumbals) only, not really mashing the grains, which as zapata said, is wasting your malted corn (if it really is malted). If you want more corn flavor in your product, change your processes.

If you keep doing it the same way and expect different results, that’s insanity.

If you truly mash the grains, that is, you do a proper temperature rest with the grains so the enzymes in the malted grains can convert the starches to fermentables, then you won’t have to add refined sugar to get fermentation. But that requires mashing the grains, not dumping them into a fermenter with sugar and letting them ferment for 72 hours, which is too short to fully process the sugars completely by the way.

You’ll need to let it ferment until it is done before stripping, otherwise you’re carrying over starches and sugars into the boiler which can scorch.

Bottomline, you need to amend your processes to improve the product. And eliminate the refined sugar from your recipe if you want more grain flavors. It’s been said already.


Do any of y’all a cell # or something u can contact me?or i can contact you?? It would be alot easier that way lol thanks

[zapata]

Good grief bro, you got all the answers here you'd hope for in a phone call. If you ain't willin to work with what you got here, how is a phone call any better? And do you really want to talk about commiting felonies on the phone with some random person from the internet? You know what would really be easier? Want me to come over and make the whiskey for you? Actually, that's too much, you could just come over to my house, drink my whiskey, and forget all about this hard business of learning a craft.

Start here. Go through and answer any questions anybody asked you. Follow up by asking questions about anything they said that you didn't understand.

Then go to the tried and true recipe section, read Uncle Jesse's Simple Sour Mash if you want to keep using sugar. Yes, it's like a million pages long, but few here like the sound of their own voice so much they want to repeat good advice just for you if you aren't willing to read it the first time. If you don't understand something, or get overwhelmed that's different, ask away.

If you want to move beyond sugar and really see what corn flavor is, read the booner's recipe thread.

[bilgriss]

I think you have a good start here, everything you need to make the required changes.
If you are finding it hard to follow, maybe make an attempt at posting back a list of the changes you think are recommended, and let the group nudge you a little if your understanding is still off.

One of the reasons you'll hear folks recommend a recipe like Booners from the Tried and True section is that many of us are acquainted with exactly how that works out, and it's easy to give advice and help troubleshoot. Start asking questions about flavor regarding an unfamiliar recipe and there's a lot more speculation.