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to cook or not to cook
Posted: Wed Apr 21, 2021 10:14 am
by putter5775
I am gonna use simple process.
water
cracked corn
sugar
yeast
I have seen differing ways to get starch from corn. SOme heat water to 160, cut off heat, and pour ingredients in, Others cook corn for 30 45 minutes. Dont want to screw up on first attempt. tia
Re: to cook or not to cook
Posted: Wed Apr 21, 2021 10:47 am
by Windy City
Check out this recipe, It is where many a home distiller has started.
https://homedistiller.org/forum/viewtop ... f=14&t=725
Hope it helps
Re: to cook or not to cook
Posted: Wed Apr 21, 2021 3:42 pm
by shadylane
Here's my free advice
When making UJ, don't cook the corn.
A sugar wash doesn't want or need lots of starch.
Re: cucinare o non cucinare
Posted: Thu Apr 22, 2021 4:31 am
by Demy
It really depends on what you want to get and the time you want to spend on your product... I think a traditional mash provides the best quality
Re: to cook or not to cook
Posted: Thu Apr 22, 2021 8:01 am
by Setsumi
shadylane wrote: ↑Wed Apr 21, 2021 3:42 pm
Here's my free advice
When making UJ, don't cook the corn.
A sugar wash doesn't want or need lots of starch.
+1
if you cook or gelatize unmalted grains you need to add enzymes. either malted grains in a quantity to convert or HT enzymes.
Re: to cook or not to cook
Posted: Fri Dec 22, 2023 8:10 pm
by Crash
Tl;dr: no. Fermentation is all room temp.
I only have a few runs under my belt (5) and use the same recipie as you. I've never heated anything, just room temp (68-70F). I let it ferment for at least 2 weeks to a month (no purpose for the long wait, I'm just busy). I stir it 1 or 2 times a day for the first few days. This usually produces 5/6 16oz jars and anything past that I throw into the next run. It produces some real product for sure. I just got a hydrometer so I can't really tell you what proof or s.g. anything ever was. The methods are a little haphazard but these are the results I've got. Hope it helped.
Re: to cook or not to cook
Posted: Wed Jan 29, 2025 2:46 pm
by Checkmate
I have started boiling my water (20 gallons), then cutting the heat and then adding my ground corn. I stir it until the temp drops into the range to start adding amylaze and malted grains. I avoid completely scorching my mash this way.
Re: to cook or not to cook
Posted: Wed Jan 29, 2025 3:28 pm
by Salt Must Flow
READ up on mashing corn. Enzymes are cheap. You'll find that most people's problems with mashing corn is that it was not milled fine enough, they screwed up the mashing temp protocols and/or the temp they added the enzymes.
Check out the UJSSM recipe here.
The difference between the two methods above is you will either MASH the corn or you will not mash. UJSSM is basically just a sugar wash with corn added for flavor.
Re: to cook or not to cook
Posted: Thu Jan 30, 2025 2:17 pm
by subbrew
To put everything said above in one place.
1. Using sugar so you don't need the starch/sugar from the corn - no need to cook
2. If you did cook, you do not mention a source of enzymes so you would just end up with starches that the yeast could not use - no need to cook
3. Using cracked corn, not fine enough of a grind for good conversion even if you did have a source of enzymes - not need to cook
Stir the ingredients together and let the yeast do its thing. Remember that yeast like oxygen for the growth phase, so stir vigorously to get air in your mix at the beginning. Recommend following the link provided earlier to UJSSM and reading up on that, which is what your ingredients suggest you are making
Re: to cook or not to cook
Posted: Thu Jan 30, 2025 10:51 pm
by Twisted Brick
Checkmate wrote: ↑Wed Jan 29, 2025 2:46 pm
I have started boiling my water (20 gallons), then cutting the heat and then adding my ground corn. I stir it until the temp drops into the range to start adding amylaze and malted grains. I avoid completely scorching my mash this way.
You're getting there. Be sure to allow sufficient time for your alpha amylase to work before adding your small grains or gluco. Also, both enzymes have optimal pH ranges as well as optimal temp ranges they work in.