Corn only sour mash

cellsitegod · Post by **cellsitegod** » Thu Feb 16, 2006 7:29 am

I've got 3 carboys fermenting corn only (no sugar).
After I siphon them off.
Should I just add more corn equal to what I took off floating and then backseat and water?
With a carboy, it would be real hard trying to recover the yeast at the bottom below the existing grain.
Or, should I add more grain than I took off?
Right now they carboys show about 1/2 full of grain
It seems like by adding that small amount of corn would yield a low ABV?
What do you experienced guys do?

Post by **Tater** » Thu Feb 16, 2006 8:11 am

Add back grain that was floting and add sugar back to spent grain.Might wanna read over topic its covered under agin. http://homedistiller.org/forum/viewtopic.php?t=725

possum · Post by **possum** » Thu Feb 16, 2006 9:51 am

How did you convert your starch to sugar? Malt your own corn? Use malted barley? Did you use corn meal, or cracked corn,frozen sweet corn?

I ferment my grain washes in a fermenter bucket with a ferment lock.
Using grain in a carbouy gave me sooo much trouble, that I got the 5.5 galon bucket lid combo. I use a strainer to skim off the floating husks of corn/rye/barley.

You could use some water in each carbouy, and swirl to get the yeast off of the bottom and re-use.

I assume you're intention is a sour mash operastion.

I personally use sugar, but with rediculious amounts of converted grain.

cellsitegod · Post by **cellsitegod** » Thu Feb 16, 2006 12:12 pm

What about throwing in some dissolved sugar in the backseat? Say 5lbs per carboy?

possum · Post by **possum** » Thu Feb 16, 2006 12:20 pm

Sure, I do that and it works fine.