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Question for those of you who have gone to the time and effort to malt their corn and have also gone the enzyme route.

Do you have a preference between the two when it comes to the finished product such as smell, taste and/or mouth feel ?

Comments please.

BS

I use enzymes because of how it makes the process so much easier and I also add malts because I like what it does to the end product.

Malting corn will give you more...more flavor, more aroma, and more fermentables.

But enzymes are great if you don't have the time (and real estate) to malt your own. And malting requires some controls to do it properly, so it will require not only a time investment, but also $$$ for equipment.

If you can, and have the heart to, then you won't regret going that route.
ss

WIski wrote:I use enzymes because of how it makes the process so much easier and I also add malts because I like what it does to the end product.

Do you have first hand experience doing and consuming spirits made with both processes ie: malting corn as well as enzymes ?

still_stirrin wrote:Malting corn will give you more...more flavor, more aroma, and more fermentables.

But enzymes are great if you don't have the time (and real estate) to malt your own. And malting requires some controls to do it properly, so it will require not only a time investment, but also $$$ for equipment.

If you can, and have the heart to, then you won't regret going that route.
ss

Do you have first hand experience doing and consuming spirits made with both processes ie: malting corn as well as enzymes ?

Blarney Stoned wrote:Do you have first hand experience doing and consuming spirits made with both processes ie: malting corn as well as enzymes ?

I ain't no troll.....RU?

still_stirrin wrote:

Blarney Stoned wrote:Do you have first hand experience doing and consuming spirits made with both processes ie: malting corn as well as enzymes ?

I ain't no troll.....RU?

I asked an honest question in my post above. It's either a yes or no.

What's a troll ?

Blarney Stoned wrote:I asked an honest question in my post above....

And, I answered your question (malted vs unmalted + enzymes) in my response above.

Apples and oranges.
Corn malt whiskey is quite different from raw corn whiskey made with enzymes.
I prefer a blend of the two, or even better adding some rye.

I use malted corn for its flavor not its DP.

Blarney Stoned , it doesn't sound like you trust these folks answers. Why is that and why does someone need to prove what they have or have not done to answer your questions. People are here to help you .

Blarney Stoned wrote:Question for those of you who have gone to the time and effort to malt their corn and have also gone the enzyme route.

Do you have a preference between the two when it comes to the finished product such as smell, taste and/or mouth feel ?

Comments please.

BS

The best answer here is that you should try both methods yourself and determine what works best for you... An ambiguous question will garner little more than ambiguous answers... And if you interject doubt regarding the answers provided, well, I rest my case... Get to it and establish your own opinions based on practical experience...

Blarney Stoned wrote:Question for those of you who have gone to the time and effort to malt their corn and have also gone the enzyme route.

Do you have a preference between the two when it comes to the finished product such as smell, taste and/or mouth feel ?

Comments please.

BS

Just my opinion
For flavor, Malted corn, wins hands down over raw corn and enzymes.
For mash efficiency, store bought enzymes beats corn malt.
I'd say, use enzymes for the conversion and corn malt for the flavor.
And that will let you roast, toast, smoke, stew or crystal malt the corn.
Without worrying about denaturing the natural alpha and beta enzymes in the corn malt.
That's only my opinion, your mileage may vary

corene1 wrote:Blarney Stoned , it doesn't sound like you trust these folks answers. Why is that and why does someone need to prove what they have or have not done to answer your questions. People are here to help you .

No disrespect intended at all. Simply asking for a "been there done that" response from those on the forum who may choose to answer my query rather than parroting what he/she may have read here or elsewhere.

Blarney Stoned wrote:

corene1 wrote:Blarney Stoned , it doesn't sound like you trust these folks answers. Why is that and why does someone need to prove what they have or have not done to answer your questions. People are here to help you .

No disrespect intended at all. Simply asking for a "been there done that" response from those on the forum who may choose to answer my query rather than parroting what he/she may have read here or elsewhere.

Just food for thought, if every poster must prove their knowledge to you there may be a limited amount of answers to your questions. Most long timers here will only post honest and straight forward answers. You may have to glean a bit as every ones tastes and opinions are different , but the more answers you get the better the information base for your decisions are.

Spent a most enjoyable day reading about mashing, malting,malts and enzymes as well as bookmarking various threads for continuing education.Great information on the other distilling forums as well.

All in all a relaxing informative rainy day.

The thing to keep in mind, BS, is that it's not about the enzymes.
Corn malt produces a substantially different whiskey.

MichiganCornhusker wrote:The thing to keep in mind, BS, is that it's not about the enzymes.
Corn malt produces a substantially different whiskey.

Understood. I come from an area with a long history of "home distilling" and that's what I've heard through the grapevine thus the gist of this thread. Had a guy tell me last week that real corn likker (malted) is much more flavorful. I'm retired now so doing away with the UJ washes that I've been doing for many years may open the door to a new adventure in running my pot still.

Thank you, Sir.

Well I was all geared up to do my first corn and enzyme mash, and now a little voice is telling me I need to do some malting first. Grrrr....

Does, by any chance, a little added malt go a long way?

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aceswired wrote: Well I was all geared up to do my first corn and enzyme mash, and now a little voice is telling me I need to do some malting first. Grrrr....

Do both, start a ground corn and enzyme mash, and start malting corn for future use.

aceswired wrote:Does, by any chance, a little added malt go a long way?

JMHO, a lot of dried/kilned corn malt and a little added enzymes, works better than a little added malt.

aceswired wrote:Does, by any chance, a little added malt go a long way?

Research "Diastatic power". In your grain bill don't go below 25% malted barley, and don't go below 90% malted corn (it has barely enough DP to convert itself)

cuginosgrizzo wrote:

aceswired wrote:Does, by any chance, a little added malt go a long way?

Research "Diastatic power". In your grain bill don't go below 25% malted barley, and don't go below 90% malted corn (it has barely enough DP to convert itself)

Oh, yes. I was still going to use enzymes. The malt would be strictly for the flavor. But good point for those wanting to avoid enzymes.

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Not sure how much it applies to Corn malt, but HDNB did a thread where he compared how much malt is needed in adjudication with enzymes to get the malty flavour through, I think he setteled on 15% malt in adjudication with enzymes to get most bang for his malt buck.