Cornflakes whiskey

[sjavierdu]

Good morning, in a few days I will proceed to make the first preparation that is not Gin and it will be based on this recipe.

I have a 50L equipment and 60L fermenters, so I will start from these volumes.

my queries are:
the pH to obtain in the mash is 5.2. When in some posts they talk about pH 4, I imagine it is final, no?

Does the first generation, which I have no backset, require boiling the corn? I always understood that it was already pre-gelatinized, when I made Mexican lager I did not precook it.

Is there a problem using saf05 if I don't get a more neutral yeast or one similar to distillations? I have a lot of this yeast at the brewery. If not, it takes one more day and I get a suitable one or buy bread yeast.

Thank for the answer.

Javier

[sjavierdu]

Sorry for the questions, the truth is that I began to study the method of making rum and I find that despite living in a country where sugar is abundant, molasses is not so much, at least at a good price, availability outside of the provinces where it is grown. This is how reading led me, without wanting to read more and more about making moonshine, whiskey or the like, more than I have a brewery and I have plenty of resources for this hobbie.

The truth is that I read a lot and at the same time, also many sweats that were urging me, see some here. During the night I read more bibliography and watched some videos and resolved most of the doubts

I am left only because of the cooking of the kellogs, I have seen in the documentation that they are pre-gelatinized and that is where my doubt comes from
Greetings and next week I will start with this recipe.
Sjavierdu

[Dougmatt]

I am left only because of the cooking of the kellogs, I have seen in the documentation that they are pre-gelatinized and that is where my doubt comes from

Hi there. No you do not need to cook the corn flakes in this recipe. As you note they are pre-gelatinized and I don’t cook mine when I make this.

Some have said they cook to get more flavor, but I was happy with what I got without. I do pour my simple syrup over the flakes while still hot though because, why not.

[rubberduck71]

Sorry for the questions, the truth is that I began to study the method of making rum and I find that despite living in a country where sugar is abundant, molasses is not so much, at least at a good price, availability outside of the provinces where it is grown.

Check for demerera or turbinado sugar in your area. In the U.S. this is unprocessed sugar -- the molasses is still in it & very similar pricing. Hopefully you find the same.

I made a tequila recently using demerera & it definitely has some rum characteristics to it.

[Royalwulf]

Looking for your thoughts
I have a 2nd gen cornflakes whiskey which I made as a "1.5" distillation. Distilled one run then added the low wines to a second run. Then put it with oak for 7 months.
I also have a 3rd gen that was not 1.5 rather i distilled half to low wines then second half to low wines then ran a spirit run with both. It has been with oak for just over 3 months.
Gen 2 tastes significantly better than 3rd gen. Is that because it has been in oak longer or 1.5 distillation?
What are your thoughts?

[Twisted Brick]

Give your second example sufficient oak-aging time to improve. As a true double-distillation, it will give you a different product from your two examples. A series of double distillations will provide the opportunity to develop your skill at making cuts. Longer aging time makes a big difference.

Once you are ready to tackle an all-grain corn mash, the process is a bit more involved, but the results are spectacular.

[Dougmatt]

Looking for your thoughts
I have a 2nd gen cornflakes whiskey which I made as a "1.5" distillation. Distilled one run then added the low wines to a second run. Then put it with oak for 7 months.
I also have a 3rd gen that was not 1.5 rather i distilled half to low wines then second half to low wines then ran a spirit run with both. It has been with oak for just over 3 months.
Gen 2 tastes significantly better than 3rd gen. Is that because it has been in oak longer or 1.5 distillation?
What are your thoughts?

What do you mean by “better”? I think the 1.5 carried over more edgy grain flavor, much of which is at the edge of tails and a little “chalky” in this recipe from my memory early on. The oak will contribute a lot to the flavor during aging though, so if it’s the sweetness, vanilla and spice you are liking versus the grain funkiness then it’s the time on oak probably.

I did mine sounds like the same as you and preferred the gen 1&2 1.5 over the gen 3 double but probably not a fair compare because I did different oaking between them. Gen 1&2 was on a domino in glass and I put my gen 3 into a little 2L barrel which imparted a ton of tannins that made it a bit too spicy and hot hence the reason for a different taste profile. I haven’t dipped back into them recently to compare now that they are hitting around two years (traveling right now so can’t pull them out), but will when I get a chance.

[Royalwulf]

Thanks for your replies
I will leave gen 3 on oak for a good while yet.
Better? There was daylight between the two, I am using domino's for both

[JustinNZ]

I just bottled my 9-month-old and I’m really impressed. Nice, rich, mellow mouth-feel and (mild) sweet-corny-smokey-oaky flavours. Drinkable as a sipper. Doesn’t hit you in the face like a big, beautiful all-grain but still a good drop. Cheers!

Aged in glass with 10g per Litre of lightly-charred, med-toasted, well-seasoned US oak. Proofed to 43% abv.

[JustinNZ]

Best feedback I’ve ever seen. From my bother, yesterday.

[MooseMan]

I'll be sure to mention that to Mrs Moose!

[dyel]

have anyone tried this but using semolina instead? search yielded no results for me
guess I'll give it a try this weekend

[jonluk]

Ran myy first gen of this last week. Came out ok but not as strong a corn taste as I thought it might. Cuts were difficult, but that's likely down to only having an Air Still at the moment.
Now for gen2. I've kept plenty of backset to use, but I've a question I can't find answered anywhere. Do you reuse the lees (and the old cornflakes) like you would with a sour mash or just create a completely new batch using the backset for additional flavour ?

[howie]

Ran myy first gen of this last week. Came out ok but not as strong a corn taste as I thought it might. Cuts were difficult, but that's likely down to only having an Air Still at the moment.
Now for gen2. I've kept plenty of backset to use, but I've a question I can't find answered anywhere. Do you reuse the lees (and the old cornflakes) like you would with a sour mash or just create a completely new batch using the backset for additional flavour ?

i personally make a new batch using backset.
the corn flakes are just for flavour afaik, so you need fresh ingredients.
i also use about 1.2kg of cornflakes and a whole 250gm box of ryvita for every 25L wash, (very very tasty after 1 year in a barrel)

[jonluk]

i personally make a new batch using backset.
the corn flakes are just for flavour afaik, so you need fresh ingredients.
i also use about 1.2kg of cornflakes and a whole 250gm box of ryvita for every 25L wash, (very very tasty after 1 year in a barrel)

Thank you.
Gen2 now in the fermenter

[jonluk]

Well, Gen 1 has been sat in a bottle at approx 65% for over a week. When it came off the still I thought it was pretty tasteless - which I've read can happen with the 1st generation. I had every intention of just keeping it to run through with another gen at some point. As a random thing I thought I'd try some with a bit of coke tonight ..... Wow, there's some serious taste to this stuff now. Not sure it's something I'd drink on it's own, but with a mixer it's more than acceptable. I think I'll put this on some wood and see what it develops into.
Going to be a few more days before I can run gen 2 can't wait to see what that turns out like.
Finally I'll be able to run the gen 2 through something bigger than my air still

[jonluk]

Gen 2 came out with a much more pronounced taste.
I've read a lot about nuclear aging so thought I'd give it a go. 300 ml of 60%, I gave some lightly toasted oak a quick char, put it in the microwave for 1.5 min, put the lid on, cooled it in a pan of cold water. Did this sequence twice, and wow, I couldn't belive the outcome. A light colour and amazing taste.
Despite reading lots, and watching numerous videos, I was still very sceptical that this would work. But it definitely did.
This is now sitting bottled ready for Xmas - if it lasts that long LOL.

[planohog]

This looks like a great recipe , I have my goto as the death wish recipe ( wheat germ ). I have looked through all these pages and can not seem to
come up with a sizeable version per gallon or per liter of water.
how much
CF ?
sugar ?
water ?

I think the original
500G CF. 1.1 lb
20L water. 5.3 gallon
3.5K sugar. 7.7lb

so with all of that data ( original recipe on page 1 )
Water = X in L
sugar = ( X *.175 ) in K
CF = ( X * 25 ) in G


what is the current mix ?

Regards

[planohog]

figured it out, reading backwards from the page.
viewtopic.php?t=31371&start=720
post by fizzix Feb 22 2018
he converted to us gallons and lbs . The original .
I attached a helper spreadsheet. ( exel )
takes us gallons or Liters and shows content for sugar and CF
per odins original ideas.

kellogs-mash-calc.xlsx

exel

(6.57 KiB) Downloaded 11 times