Saltbush Bill wrote: ↑Tue Jul 06, 2021 10:43 pm
Just a sugar head with a few fancy grains.
Sounds a lot better than straight sugar shine
If the target was a “moonshine likker” for bootlegging, then cheap, quick alcohol from a sugarhead would suffice. But, if your goal is a fine spirit for your own liquor cabinet, then there are many better recipes and opportunities available to the home distiller, since we don’t produce spirits for sale or barter.
I can’t imagine Pop Sutton’s recipe being much of a paradigm, unless simply for nostalgia’s sake.
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I consumed as much as I could find about popcorn and nothing really impressed me about anything he did other than his effective branding skills, which is what I consider the most incredible thing about what he's done. There's no way he ever made anything close to what I can make with booners can I say that with 100% confidence. Don't really agree with his decision at the end either.
After a few years here doing booners casual, bourbons, brandies, enzyme sweet feed, rum, gin, and all feints vodka... I'll never go back to sugar head because they all have the same boring, muted, sweet bite and bland flavor that in my opinion is a waste of my effort to produce.
Good start for people to learn the process but I think not worth the money for sugar. I'd rather spend the effort to make a higher quality product
squigglefunk wrote: ↑Thu Nov 10, 2022 8:31 am
sounds like a decent moonshine recipe to me?
the malted grains will help convert the corn starches and add a lot of flavor. We have a pile of "tried and true" recipes that don't go as far.
I find it amazing how necessary it is to spend the money on malted grains, save for corn. The earthy, gritty, funk of unmalted feed grain is undeniable when compared to malted grains
Piggy back sugarheads, with a little added malts & otherwise unusable feints, can provide for a very satisfying drink, in short order.
🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
RockinRockies wrote: ↑Thu Nov 10, 2022 12:46 pm
I find it amazing how necessary it is to spend the money on malted grains, save for corn. The earthy, gritty, funk of unmalted feed grain is undeniable when compared to malted grains
Sure, purchased malt is nice, but not totally necessary. Like 8Ball, I find it sexy to take a mixed bunch of humble raw grains, and after malting, roasting, distilling and aging, convert them into something special to drink. Especially using crappy city water.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
squigglefunk wrote: ↑Thu Nov 10, 2022 8:31 am
sounds like a decent moonshine recipe to me?
the malted grains will help convert the corn starches and add a lot of flavor. We have a pile of "tried and true" recipes that don't go as far.
I find it amazing how necessary it is to spend the money on malted grains, save for corn. The earthy, gritty, funk of unmalted feed grain is undeniable when compared to malted grains
My experience is most of this fades away with the addition of time on oak. The harsh, bright, green and gritty flavors become softer, other notes start to come up. Nothing like raw grain in a white spirit to make you question the path...
squigglefunk wrote: ↑Thu Nov 10, 2022 8:31 am
sounds like a decent moonshine recipe to me?
the malted grains will help convert the corn starches and add a lot of flavor. We have a pile of "tried and true" recipes that don't go as far.
I find it amazing how necessary it is to spend the money on malted grains, save for corn. The earthy, gritty, funk of unmalted feed grain is undeniable when compared to malted grains
My experience is most of this fades away with the addition of time on oak. The harsh, bright, green and gritty flavors become softer, other notes start to come up. Nothing like raw grain in a white spirit to make you question the path...
I'm getting a much heavier raw grain, earthen profile. None of the bright green apple because I'm going that far into heads.
squigglefunk wrote: ↑Thu Nov 10, 2022 8:31 am
sounds like a decent moonshine recipe to me?
the malted grains will help convert the corn starches and add a lot of flavor. We have a pile of "tried and true" recipes that don't go as far.
I find it amazing how necessary it is to spend the money on malted grains, save for corn. The earthy, gritty, funk of unmalted feed grain is undeniable when compared to malted grains
My experience is most of this fades away with the addition of time on oak. The harsh, bright, green and gritty flavors become softer, other notes start to come up. Nothing like raw grain in a white spirit to make you question the path...
I'm getting a much heavier raw grain, earthen profile. None of the bright green apple because I'm going that far into heads.
I didn't write that very well. I don't mean green apples, I mean green as in new, unseasoned, intense. It is also green like fresh mown hay, or grass clippings.
Oh, indeed. Absolutely. THE HAY! yes. Fresh cut, wet hay and heavy raw grain, gritty, almost dirt flavor profile around the edges.
I get what you are putting down but we're off topic of popcorn and I don't want to derail this thread.
To popcorn recipe, effectively UJSCM, no sour...
Has anyone else found anything in the flavor profile outside hot buttered popcorn? It's very one dimensional. Quite delicious, but even my booners is straight popcorn. The sugarhead seems to mute that rich, buttery flavor profile
this time. shooting for 9Gallon wash
10 lb sugar that was inverted slightly ( 1.5Gallon in liquid form )
4.5 gallons at 190F added 6 lb corse ground natral yellow cormeal (lambs original stone ground all natural )
used boil-n-bag in my boiler, turned super thick, added 1tea of sebstar HTL ( 185F ) it helped , used drill motor to get
it stirred up again. watch out getting tangled in the bag.
pulled heat. ph=6.0 covered and slowly cooling off
so far right now, I will have 6 gallons in, I will use the next 3gallons after 90 minutes to try and cool this off in fermentor. .
( I THINK THIS IS THE MOST OVER LOOKED IDEA when learning how to make say 5 gallons, thats your total, dont start with that amount. complete with that anount. )
when i get to the 90 min cook time, ill start cooling to put in my gl enzimes. then before I use the yeast I will get ph down around 4-4.5
and let is sit for a week.
ill come back and fill in the OG and starter ph.
Pretty sure final tally is 8 gallons,
I ran two more hot gallons of water through boil-bag and let it drip out.
I tested ferment bucket to be the following
112 F PH-5.3 OG-1.07
if I can get the yeast to take it to FG=1.0 that will be nearly 10abv
if that is true then I should get about 4 quarts or nearly 4L
here is the math , thx to chatgpt
.
he total alcohol content in 8 gallons at 10% ABV is 0.8 gallons of pure alcohol.
Calculation:
Volume of 100 proof liquid=1.6gallons
i bet compared to other items , there will be 4 quarts,
loss to heads,and tails and trub.
the wash tastes , great, I could drink it as is.
planohog wrote: ↑Mon Dec 16, 2024 4:30 pm
Pretty sure final tally is 8 gallons,
I ran two more hot gallons of water through boil-bag and let it drip out.
I tested ferment bucket to be the following
112 F PH-5.3 OG-1.07
if I can get the yeast to take it to FG=1.0 that will be nearly 10abv
if that is true then I should get about 4 quarts or nearly 4L
here is the math , thx to chatgpt
.
he total alcohol content in 8 gallons at 10% ABV is 0.8 gallons of pure alcohol.
Calculation:
Volume of 100 proof liquid=1.6gallons
i bet compared to other items , there will be 4 quarts,
loss to heads,and tails and trub.
the wash tastes , great, I could drink it as is.
Reading back through some old posts. Good to hear it turned out tasty for you.
I don't drink alcohol, I drink distilled spirits.
Therefore I'm not a alcoholic, I'm spiritual.
6 Row Joe wrote: ↑Fri Dec 06, 2019 5:22 pm
Still looking. Lot's of copies of the recipe written in his book but most comment it can't be right.
Ingredients:
25 pounds coarse ground white corn meal, enough to fill half of your barrel/container
50 pounds of sugar – 1 pound of sugar per gallon of water of total volume
1 gallon of malt – can be corn, barley, rye or a combination.
Directions:
Boil the water and pour over the cornmeal to cook. Allow them to cool to the touch. Add sugar and malt and stir in well. Leave it for a day. The following day the mix should be bubbling on top, stir it one last time and then leave it.
You see here that we did not mention any addition of yeast, Popcorn said that the malt (any kind or combination of corn, barley, rye) is what makes it work — so he's using it here as alternative to distiller's yeast. Also, he's after the idea that wild yeast will start the fermentation within the mash.
After a couple of days, when all activities in the mash has stopped, it should be ready to be distilled. Use a siphon or a bucket to transfer the wash to the still.
Bubba has done this recipe numerous times.
The only difference is he cooks the white cornmeal and mashes it with 1 gallon malt ( around 8 pounds) before adding the sugar.
He figures adding sugar would dilute the malts enzymes during the mashing process, so he waits to add the sugar until the mashing is done.
