Corn Whiskey with pics

[goose eye]

bout galon an half to to an a half a bushel.

a bushel is bout 55 pounds


so im tole

[sailor al]

In the first Foxfire book, the chapter titled moonshining as a fine art say's "Do not use a hybrid or yellow corn. Use a good, fresh, pure white corn like holcomb prolific which will produce about 3 quarts of whiskey per bushel. Inferior brands will only produce about 2.5 quarts per bushel. Get 9.5 bushels, put at least 1.5 but no more than 2 bushels aside to sprout." There is more here, http://moonshine.co.nz/Newsletter/march99.html" onclick="window.open(this.href);return false;" rel="nofollow [/url]

[Tater]

white corn is what was used around here.I did ask why on that one.I was told yellow corn is to oily.From what Ive read indain corn was considered best in many places for many years.

[Dnderhead]

Tater you take what you can get Sailor good fiend very close
to what i used to run maybe should be saved ?

[Husker]

white corn is what was used around here.I did ask why on that one.I was told yellow corn is to oily.From what Ive read indain corn was considered best in many places for many years.

Yellow "hybrid" field corn is very oily. One of the hybridizing things the seed companies try to do, is to get more calories per bushel (and of course more bushels per acre) out of the hybrids. This is so cattle gain weight faster, and the feeder can use a higher percentage of corn in their feed bills (corn is cheaper), than other adjuncts. It is all about producing beef at the cheapest possible way.

Now, that ethanol (for fuel), has been pushed forward in the past few years, I would expect some corn hybrids to be arriving which maximize the starch content, and minimize the oil content. It is very possible that these hybrids are already out there, I do not know.

As for the recipes in FoxFire, I think they way they are written, is a "non-mash" or partial mash method. They boil the corn meal until it turns gelatin, and then allow that to totally cool. Then the ground corn malt is added (to the cool wort). No yeast is added, just the air dried, ground spouted corn. Thus, I think the 3L per bushel is very (VERY) low, due to only a partial starch conversion. With field corn, you should expect 2 to 3 gallons per bushel (that is what the fuelers "can" expect to get with exacting conversions, and no heads/tails removal).

H.

[Dan Call]

Chuck Miller owns Belmont Farms distillery in Culpepper Virginia. He sells two products, one being a pure corn product called Virginia Lightning.

http://www.virginiamoonshine.com/home.html" onclick="window.open(this.href);return false;" rel="nofollow

A write up by a whiskey expert is here....which details more of his process.

http://www.ellenjaye.com/wh_belmontfarms.htm" onclick="window.open(this.href);return false;" rel="nofollow

He uses a 2000 gallon copper pot still built right after prohibition. His grandfather was a distiller and he uses the same mash bill. It's all corn. He grows his own corn that he uses to make his whiskey. He gets a yield of 250 cases per acre with an ouput (at the time of this writing) of 2,000 cases a year, which means he grows eight acres of corn. Hard to say what his yield breakdown is considering the final product is cut to 100 proof.

[sic]
"The Millers' operation, which produces about 250 cases per acre, or 2,000 cases a year, starts by boiling 300 pounds of ground corn with purified water for 45 minutes, cooling it down, and adding yeast. In a separate tank, Chuck heats another ton of corn, without yeast, and then they are combined in a third tank to produce 1,500 gallons of mash from which the whiskey will be distilled. This produces pure corn whiskey, without any rye or malted barley."

The writer comments that the whiskey has a "brighter corn flavor" than "Shine on Georgia Moon" which is now produced in Bardstown at Heaven Hill, used to be the Johnson Distillery in Georgia, they bought the label.

This guy has to be malting his own corn, and apparently he's getting a good yield on it. Most importantly, this is probably as close to the "Corn patent" distiller's methods of any distillery in the country. In fact, he is recognized as the only distiller that grows his own corn on the premises, albeit a rather modest eight acres, comparatively speaking.

I've never tasted this product, but I'm going to order some online.