Home Distiller

Oaking 1l and drinking 1l white ohhh its good when it is watered down in the glass i guess the 50% stopped me from getting all the botanicals from the whisky but ima go for 750g next time get some lovely flavours to it

Why isnt this in the Tried and True section?

Devonhomebrew wrote:Why isnt this in the Tried and True section?

It's never been nominated by those having successfully fermented and distilled the recipe... It takes several recommendations to start the process...

Well take me as a nomination for it then but i would say add some more cornflakes

Devonhomebrew, I think you are right: adding more flakes will be a benefit to this recipe. I am tempted to change the 500 grams advice to a 1,000 grams. But I feel, we should test it as well, not just state it. Can you be of help? For sure I can do it myself, but that will take some time, since I have so much stuff I still need to run / make, and I am going to start testing a new still as well, what will take time. If you feel like it, would you try out a "heavier" version of the original suggestion?

Odin.

Yeah man i would try out a heavier version 1kg bag of cornflakes and right up a little profile after the 2 are made

Darn the ideas are flowing, for my usual 6 gallon batch maybe 2lbs of crushed corn flakes, 1lb of rye bread, and 1lb of DME, 10lbs sugar, teaspoon of DAP and yeast. I ran 20+ runs of UJSSM recipe last year and even with upping the backset to 50% I was never getting much flavor. I was gonna go all grain this year but some of these recipes got me thinking. I'm already gonna try your rye bread recipe and if I can make some Bourbon too, I'd be happy.

I had the same no-taste problem with UJ. Odin's Cornflakes Whiskey will solve that problem for you. If you put in this dark rye bread, that would be interesting. Most bourbons have rye. But ... there is a "but" ... The rye bread has SO much taste, I expect it to overwhelm the cornflakes.

If you want to try this (and you should!), I would go like this ... make a batch of Cornflakes Whiskey. And make a seperate batch of my rye bread recipe. Then start mixing them. I would go 95% corn, 5% rye and up the rye from there. Once you hit your sweet spot, calculate the ratio of corn flakes vs rye bread for a third batch, where you ferment rye bread & corn flakes together.

Odin.

On rocks this is fantastic you wont be disappointed.

had a party yesterday or the day before i can remember hahahaha and a pint jar was gone after that night (not just me) but that just shows how good this recipe is just checking in odin im gonna do as you ask and make a heavier corn profile OCW (Odins Cornflake Whisky) and compare the two then blend them to see if that helps

Good to hear that Devon! Salvation is on its way for all of those that have no access to good quality sweet corn!

I love it when a plan comes together!

Odin.

Oh dear that made me smile. I have contacts to literally any grain i want but cornflakes just seemed like a good idea. Ive got a small holding in the countryside of england so you know i can gte 1000l drums of molasses or sugar syrup if i wanted it but i dont also i have the best sterilizer that is food grade. I really like it on rocks it does bring out the corn abit more but i think 500g is like corny vodka more than anything.

Ok Odin I get your point. I may still add the rye but just add a slice or two to the wash. As far as the DME not sure what to add there. I honestly think the problem with UJSSM is the corn isn't cooked, heating stuff really brings out flavor. However I have some now that was on oak for 7 months and according to a friend who I gave some to, its alot better than the stuff you can buy. He and his wife raved about how smooth and flavorful it was. Wait until I bottle the year old stuff. However I want to start with real flavorful stuff this year.

Thats why im very strict with my cuts no heads for me no sir only hearts and maybe a little tails due to the manner of pot stills

Hearts are way too smooth compared to commercial shite you know

Devonhomebrew wrote:Thats why im very strict with my cuts no heads for me no sir only hearts and maybe a little tails due to the manner of pot stills

Hearts are way too smooth compared to commercial shite you know

Exactly Devon. My cuts are very tight, and to get my hearts down to oaking strength i pick out the most flavorful tails. I was thinking last year commercial distilleries make all grain, I'm doing a nasty, cheap sugar head batch. So why is my stuff so much better? Careful cuts.

I used 10 litres of hot backset from my first run and added 800g of crushed cornflakes, 5kg sugar, 100g tomato puree, lemon juice. Left it on a low heat for 30 minutes then poured it into my fermenter topped up with water to 25 litres. I checked the temperature and pitched 75g of dried active bakers yeast. The wash fermented dry in just over 6 days.

I ran it in my pot still and pulled off 3 litres of between 50% abv and 58%abv after cuts. The flavour deffinately improved with backset from generation 1 and the increase of cornflakes from 500g to 800g. I've kept 1 litre white and have 2 litres aging on oak chips.

Fantastic recipe, thanks Odin.

Thanks for sharing. Good to hear about your successes with OCW!

Odin.

got my 6 gallon wash ran saturday and let air till thursday got time to go through my jars thursday first pint i took as fores then started collecting in 1/2 pint jars as usual 1st half pint was 120 proof collected 24 1/2 pints down to 30 proof. ran it too fast and smeared it wound up keeping jars 4 through 15 when combined came out at 90 proof. its a little harsh from running too fast with some flavor im gonna let it sit on oak for a while and see what it does. kept a pint white hoping oak will mellow it a little if not ill rerun it next month with another batch, or just call that a stripping run and water it and run it again. i'll try 2 boxes of flakes in next batch.

Please keep us posted, J!

Odin.

Just bought me some new corn flakes. Thinking of doing it like this this time: 1000 grams of corn flakes, 1 slice of rye bread.

Odin.

I'm gonna do the same thing Odin only gonna add a little more rye, plus some DME for Barley flavor. We can then call if "faux Bourbon" lol

This looks great, many thanks Odin.

I just put a setup a corn flake wash of my very own

750g of corn flakes, simmered from about an hour.
5kg sugar
25g yeast hulls
25g DAP
7g citric acid
pinch of epsom salts

Made up to approximately 30L, starting SG of 1.07

Just pitched the yeast, eager to see how it progresses.

Hi Expat, for some extra taste, you might up the cornflakes a bit. Or use backset from gen I to start gen II ...

Good luck!
Odin.

I will definitely give that a shot, after reading through the thread I was eager to get started... and 750g was all that we had in house (wait till the wife finds out.... ) I'll use some back set on the gen2 as currently I have none as I've been in a building phase.

Are cuts done on this recipe.?????

I was thinking cornflakes are a lot cleaner than corn/barley etc. then you might not have heads or tails.?????
it would just be a gradual decline in abv.

BJ,

Yes, you make cuts! Cuts as normal, I would say. No difference there.

Odin.

BentJar wrote:Are cuts done on this recipe.?????

I was thinking cornflakes are a lot cleaner than corn/barley etc. then you might not have heads or tails.?????
it would just be a gradual decline in abv.

You ALWAYS make cuts, regardless of the recipe... There is no pristine wash that doesn't have foreshots, heads, hearts, and tails...

Hey all,
I have been working on this receipt for the past month or so.
Its a keeper.
I vote it move to trird and true.
Running 12 gallons as we speak. I think its corny enough.
I only run it once and it tastes like frosted flakes after swallowing.

Theeeeerrrrrrrrrrrrrrrreeeeeeeeeeeeeeee Great!

LOL Frosted whiskey

Mine reached .99 during the week so i'll be running it soon as I get the chance

reckless kelly wrote: I vote it move to trird and true.

Cornflakes Whiskey also gets my vote, I'm far from shining the shoes of you guys, but it's a real nice likker.