Home Distiller

Hello folks, I've read and searched till I am cross eyed!
I see very little on here about corn sugar.

I had an "Old Timer" tell me the best way to make corn likker is to ferment corn sugar and water with a turbo yeast.
Now I know how you all feel about the turbo yeast..
So, about this corn sugar..
Is it possible for this corn sugar to give that much flavor without the corn it's self?

I think you will find the corn sugar is so refined you will not be able to tell it from cane sugar. Not saying it's not good to use, the yeast will love it, just like cane sugar but I don't think there will be any flavor carry over.

You might think corn sugar (dextrose?) would be easy to source, but I have never seen it available in the grocery store. It seems to be the primary sugar product used in most processed foods.

S-C

S-Cackalacky wrote:You might think corn sugar (dextrose?) would be easy to source, but I have never seen it available in the grocery store. It seems to be the primary sugar product used in most processed foods.

S-C

I can buy it locally from a brew shop for about $1 per pound.

I have tried dextrose with barley to rescue a failed conversion - very little sweetness carry over, yeast love it, etc, etc. You can try it, but I think if you are looking for corn flavor, try out Uncle Jesse's sour mash recipe - maybe sub some of the sugar for dextrose ...

... oh, and stay away from the turbo ...

UJSSM. That is all you need to know.


By the way. Corn whiskey would be made out of just corn. Otherwise it would be a sugarhead faux whiskey.

Otis Campbell wrote:
I can buy it locally from a brew shop for about $1 per pound.

4 lb bags of sugar are 2.08 at Aldi right now. Why not save 1/2 the cost on the refined fermentable, and use corn for your corn flavor, with a UJSSM like piss said.

Jimbo wrote:

Otis Campbell wrote:
I can buy it locally from a brew shop for about $1 per pound.

4 lb bags of sugar are 2.08 at Aldi right now. Why not save 1/2 the cost on the refined fermentable, and use corn for your corn flavor, with a UJSSM like piss said.

Oh I'm not arguing at all...

I was just asking because I have never heard of granulated corn sugar till recently.

I got hold of some recently. Thinking of adding it to up the ABV of my all grain ferment. Can't decide if I should or not.

"I had an "Old Timer" tell me the best way to make corn likker is to ferment corn sugar and water with a turbo yeast."

Id like to know just "how old" this "old Timer" is???

I had one of those timers that looks like a chicken for ten years and I got it from my grandma not sure how long she had it, it was an Old timer.

well im wondering how old this "old timer " is if he used turbo, witch I thought was a fairly new development.in my opinion if he was a "old timer" then he mite be using wild yeast,or even a self domesticated one.

An old timer wouldn't have had good access to corn sugar either. Would he?

redmud wrote:I had one of those timers that looks like a chicken for ten years and I got it from my grandma not sure how long she had it, it was an Old timer.

Love it, I guess as long as I can count 1 Mississippi 2 Mississippi I an an old timer too!

I figured that's what you meant DH I was a few sips in though and couldn't help myself sorry.

redmud wrote:I figured that's what you meant DH I was a few sips in though and couldn't help myself sorry.

4 Mississippi 5 Mississippi

"An old timer wouldn't have had good access to corn sugar either"
i dont even remember using sugar,witch was a scarce commodity.
we used to git something like 5lb a month? and it was saved for canning etc..most of those you seen using large amounts of sugar was in organized crime.

I started with cane sugar and Turbo Yeast.Had olny 70 to 80 Proof and it burned the Throat.Found about Corn sugar now 120 to 130 proof,no smell and smooth.I use a Air Still.Very pleased.Good Luck!

rescueeddie wrote:I started with cane sugar and Turbo Yeast.Had olny 70 to 80 Proof and it burned the Throat.Found about Corn sugar now 120 to 130 proof,no smell and smooth.I use a Air Still.Very pleased.Good Luck!

What about the yeast? Still turbo?

Is any one over 45 a old timer?

Alcotec Turbo super yeast(48 hour) but I let it work until it quits bubbling using a 5gal fermenter and air lock.about 8 to 10 days.