Sugar Wash Corn and Malt

[jayt]

Hi all , im new to this great forum and new to distilling. Ive made a couple of sugar washes with Turbo Yeasts etc etc , turned out ok with shop bought bourbon flavouring , i know dont all shoot me at once , but hey im new and taking it one step at a time down the simple and easy route before i go down the grain mash road. I allways distill my sugar wash atleast 2 or 3 times to get rid of any nasty flavour, so this time on my second distill ive added a handfull of tinned sweet corn , left for 48 hours and distilled again , tastes good so far with a back taste of corn. Next time im going to add to my second distill, again a handfull of Tinned Sweet Corn and some Liquid Malt Extract before my 3rd distill and see how this tases, has anyone tried this method and has recommendations for me , i know grains are the true way to go when making Bourbon but so far so good .

Thanks in Advance J T

[Aidas]

I recommend using Uncle Jesse's Simple Sourmash Method. It's easy and makes a fantastic product.

The thread is a sticky in the recipes section of this forum -- you can't miss it.

Aidas

[Ricky]

i agree with aidas. the recipe to start with is basically a sugar wash with corn in it. the big difference comes in with the sourmashing. it is super easy and makes some darn good whiskey. aged on charred oak a couple of weeks it gets even better. you wont want to buy bourbon ever again.

[Grayson_Stewart]

Jayt,
While it CAN be done the way you have mentioned, most people do not. Adding sweet corn and LME to already distilled product, then redistilling is a waste of sugar which will never fermet. It will add a bit of flavor, but at an added expense for nothing more than you would achieve with the method mentioned by Aidas and Ricky. Also, I could see the unfermented sugar giving off an overly sweet aftertaste that most people don't experience from a grain mash that has been fermented completely.