Montana Cuda Corn

[Pesty]

After moving up north and acquiring a large garden I looked into some corn and found the Montana Cuda corn, a special breed from an old indian corn high in starch used for cornmeal and celebrations. Planted the entire garden, harvested, dried and finally got around to getting the mill going and ran it twice down to a fine meal. Beautiful corn, purple shell and white meal yielded just about 11 lbs. Have some left over rye to add in so lets do this.

The plan was to slow cook it up to 190 with Seb enzymes, starch test, cool to 150, drop 10lbs of rye, enzymes and let rest overnight in the pre heated water jacketed fermenter set to 78 and pitch some yeast when making coffee.

took 6 hours to bring it up to 190, starch test perfect conversion, add cold water and rye rest for a couple hours, perfect conversion and I have a pot of sweet syrup cooling to pitch temps for the morning.

Pull out the Hydro and pour some filtered wort into the cylinder to test SG..

1.062.. from back yard corn from a 10 gallon batch this could hit 8% if she finishes below 1.

Wait and see next weekend how she turns out.

[Dougmatt]

Sounds like a good start to me.

[elbono]

from back yard corn

Wait and see next weekend how she turns out.

Not surprising to me. Most backyard grown crops get a lot better care than commercially grown. If my tomatoes looked and tasted like what I get a Kroger I would be very pissed.

You'll probably get some good hooch out of it...

[Pure Old Possum Piss]

from back yard corn

Wait and see next weekend how she turns out.

Not surprising to me. Most backyard grown crops get a lot better care than commercially grown. If my tomatoes looked and tasted like what I get a Kroger I would be very pissed.

You'll probably get some good hooch out of it...

Gee Willikkers!
That sounds about right!
+2

[Pesty]

Pitched the yeast before bed last night and this morning she was a churning good.

from back yard corn

Wait and see next weekend how she turns out.

Not surprising to me. Most backyard grown crops get a lot better care than commercially grown. If my tomatoes looked and tasted like what I get a Kroger I would be very pissed.

You'll probably get some good hooch out of it...

I put it in the ground, pulled a few weeds, watered a few times and let em dry on the stalk, could have had a better harvest but two jobs took away a lot of my gardening time last year.

Plan to have a much bigger plot this year and actually take care of it.

[Pesty]

Good news, She finished up on Thursday evening with an SG of 1.00
Shut off the water jacket and let her cold crash out there in the cold mudroom. Strained and pressed the mush today so it can settle for a sunday afternoon run. Still haven't decided if I'll one and done with the thumper full of slop or strip.. i'll sleep on that.

Plan on making a sour mash with the backset and 25lbs of sugar and get my generational sour going for this year.

[Pesty]

and.. scorch.

So much for that batch.. the life of a distiller.

Racked, let it settle and took off the top clear but the soup had enough rye in it to stick to the element. Heated up super slow knowing it might, stirred but noticed the bubbles coming up were brown and then saw some wisps of smoke, surely not steam at 80, and shut it down. Drained the boiler and the element was caked in burnt fines. Removed the element and i'll just use that port for steam injection for future runs.

As for this beautiful disaster mash with speckles of burnt stuff floating in it, is destined for the back yard compost pile.
i'll have to wait till the fall winter to try again.

the fermenter is still outside with all the pressings, i'll add some suger and get that sour mash going and hold onto some of the flavor from this batch.

[BoomTown]

After moving up north and acquiring a large garden I looked into some corn and found the Montana Cuda corn, a special breed from an old indian corn high in starch used for cornmeal and celebrations. Planted the entire garden, harvested, dried and finally got around to getting the mill going and ran it twice down to a fine meal. Beautiful corn, purple shell and white meal yielded just about 11 lbs. Have some left over rye to add in so lets do this.

The plan was to slow cook it up to 190 with Seb enzymes, starch test, cool to 150, drop 10lbs of rye, enzymes and let rest overnight in the pre heated water jacketed fermenter set to 78 and pitch some yeast when making coffee.

took 6 hours to bring it up to 190, starch test perfect conversion, add cold water and rye rest for a couple hours, perfect conversion and I have a pot of sweet syrup cooling to pitch temps for the morning.

Pull out the Hydro and pour some filtered wort into the cylinder to test SG..

1.062.. from back yard corn from a 10 gallon batch this could hit 8% if she finishes below 1.

Wait and see next weekend how she turns out.

Impressive! Goog Job!