Fresh Corn Corn Liquor part 2 "Fermentation and Distillation"
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2023-10-16に共有
コメント (16)
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Out of all the corn runs I have done, the fresh corn came out with the best flavor in my opinion. Great job Randy!
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i really apricate your videos. t learn a lot from them.
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Love it!
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Wait, why degass a mash? I thought that was only for wine. (I saw your wine gear in the background). Wouldn’t heating it drive out the gas anyway
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Great video 👍🏻 i really like your tutorials. One thing though can i recommend a blue labs ph pen I've been threw the Gambit with ph pens and have found the only consistently reading and easiest to calibrate is the blue labs pens by far you should check them out 👍🏻
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Just curious, are you running a reflux or just a sight glass a some copper in the column. Great video, going to number 3.
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Nice....but I never have to collect more than 100ml of foreshots in any Mash blend.
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Great idea! Never thought of using part of a run and leaving it as a White Dog for sipping. Usually I age it all, but with this past weekends run I may just leave some of it as a White Dog. Have you thought of trying any Bloody Butcher corn? It has an interesting flavor and a bitterness that I did not expect.
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Can you use canned Corn I am just curious. The corn I have says it has corn water and salt in it
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@1:23: What's the purpose of acidifying to 5.4 before pitching yeast?
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Did you scrap the milk off the cobs?
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If you not making a mess, you aren't working.
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Can I ask what is your rig
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I think a 2 year soak on good oak barrel chips and it will be awsome
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PWM= Pulse Width Modulation, not Pulse Width Modifier
