Adding Sugar to Traditional Corn Whisky Mash?
Posted: Fri Jan 08, 2016 12:18 pm
Alright,
So will be doing my 3rd run of old fashioned Corn Whisky next weekend.
I love the flavour, love the smoothness of it. The only thing that I'm wondering now is what difference does the addition of sugar to a mash make?
Does it change the flavour? How so?
My starting alcohol of my Corn Whisky mash is averaging around 9% after 3 days fermentation. Run slow through an 8 gallon pot still.
Just flaked corn and malted crushed barley and regular bakers yeast to ferment. Nothing added.
I can only mash about 20 liters at a time though as I'm limited by space, equipment etc.
Which yields only about 1.5 - 2 liters of whisky per run that I actually can enjoy the flavour after making my cuts and diluting down to 80 proof. I average a drinkable body of about 55% if I add the feints from the last run and before I dilute with spring water.
I'd like to get a bit more out of it by raising the TG by adding sugar
So my question is twofold I suppose; at what phase do I add the sugar to my corn mash? I would assume after aeration, then add sugar, let settle a bit to drop the solids and then take an OG before pitching my yeast?
and then my other question is how much sugar should I add to a 20 liter mash and what are the effects on flavour?
Hope that isn't too long winded but I bet I can get better information if you all at least know what I'm working with lol
Distilling Gods fill me knowledge please!
So will be doing my 3rd run of old fashioned Corn Whisky next weekend.
I love the flavour, love the smoothness of it. The only thing that I'm wondering now is what difference does the addition of sugar to a mash make?
Does it change the flavour? How so?
My starting alcohol of my Corn Whisky mash is averaging around 9% after 3 days fermentation. Run slow through an 8 gallon pot still.
Just flaked corn and malted crushed barley and regular bakers yeast to ferment. Nothing added.
I can only mash about 20 liters at a time though as I'm limited by space, equipment etc.
Which yields only about 1.5 - 2 liters of whisky per run that I actually can enjoy the flavour after making my cuts and diluting down to 80 proof. I average a drinkable body of about 55% if I add the feints from the last run and before I dilute with spring water.
I'd like to get a bit more out of it by raising the TG by adding sugar
So my question is twofold I suppose; at what phase do I add the sugar to my corn mash? I would assume after aeration, then add sugar, let settle a bit to drop the solids and then take an OG before pitching my yeast?
and then my other question is how much sugar should I add to a 20 liter mash and what are the effects on flavour?
Hope that isn't too long winded but I bet I can get better information if you all at least know what I'm working with lol
Distilling Gods fill me knowledge please!