Big improvement

[METALHEAD81]

My last thread on the cornflake whisky was as much of train wreck as the drink itself. What a failure that batch was.

I’m currently running my second attempt that’s 22 days in the fermenter and what a difference. Flavor is so much better than the straight sugar washes I’ve practiced on. Albeit I’m sure no where near a good as an AG.
I may make more corn flakes whisky but I am still in the exploratory stages in finding what I like. I picked up 10 lbs of malted cracked barley today and some ale yeast. I think my house temps are just too cold for bakers yeast to be efficient this time of year. Maybe summer months will be better for that strain and left out in the garage.
I’m going to try Jimbos single malt AG with the grains I bought today but I’ve got more studying to do in regards to properly making a successful mash.

[Saltbush Bill]

You could always try to find a way to keep your ferments warm. There are many options there as well

[METALHEAD81]

You could always try to find a way to keep your ferments warm. There are many options there as well

True
I have a heating pad I’ve been using. I wonder which is more cost effective though. A yeast that is happy at my room temp or heating water for 7-14 days with a hot blanket or fish tank heater.

[NZChris]

Yeast produces heat. The only reason you need to add more heat is because you haven't provided enough insulation.

[OtisT]

Congrats on the second batch metalhead.

+1 to what Chris just said about insulation.

Otis

[ViceGripson]

What are the house temps? If you're 70ish F then you should be okay. Just waiting a few more days.
How large of a batch and what exactly is the recipe? I'd say you'll be better off with malted barley.

[Saltbush Bill]

If you're 70ish F then you should be okay. Just waiting a few more days.

Bakers yeast likes warm, 70F isn't warm.

I may make more corn flakes whisky but I am still in the exploratory stages in finding what I like.

Sometimes its better to stick with one thing and get good at it, learn the hows and whys of that one thing.
jumping from one wash to another , sugar head to AG can lead to much frustration for some people.

[TDick]

I think my house temps are just too cold for bakers yeast to be efficient this time of year.

I had the same problem. I bought a 200w aquarium heater for $10, easy to dial in 85 degrees and let it work.

I’m going to try Jimbos single malt AG with the grains I bought today but I’ve got more studying to do in regards to properly making a successful mash.

Good Luck !
TO ME, Jimbo's recipes are the easiest to follow.

[METALHEAD81]

By comparison, the bakers yeast does do fine with the birdwatchers recipe in my house. I ferment in buckets with air locks up against my radiators in a back room. It’s slow but it gets the job done in 12-14 days. I’ve made 4 batches of that with various sugars, turbinado, brown, white, and all finished below 1.000 in two weeks. The only difference between the two recipes is the amount of nutrients available. Birdwatchers uses tomato paste. The corn flakes doesn’t have the tomato paste, so with the less than ideal temps and questionable nutrition unless it’s a ph issue (which is could be but I don’t have test strips that go below 6.2) then I know what I need to do to make the cornflakes work with bakers yeast should I try again.
TDick I think it was you (but I could be mistaken) who recommended getting away from sugar washes which is why am moving toward the grains Bill. I’d like to find something I like so I can stick with it and make some larger batches and properly let it age.
Ale yeast does fine here, I make beer all the time with it so Jimbos seems like a perfect place for me to start.