Cyrus says: January 28, 2020 at 3:04 pm . Use your hydrometer to test it every day after about the 3 rd day. And just use 1 Tablespoon of yeast.My Sister an I are going to try this do you have to use Spring water or well water or can you just get it from home spout.I have used all of the different water sources you mentioned and they all worked.

Finish adding cool water to help cool down the mash to 80 degrees.

How do you trap the steamed off alcohol? I do 5 gallon small batches.

I’ve used bakers dry yeast, but I get best results from a distillers activated yeast.The use of cracked corn is practically useless without the use of malted barley to synthesize the corn starches into fructose. Ive got it all apart cleaning it but I have a older pic I’ll try to dig up! What type of still are you using. I think it’s mostly used as horse feed.

So, 3.5 gallons of grains would be roughly 1.2 gallons of sweet feed and 2.3 gallons of chopped corn. I understood you could use a malted grain and avoid the use of sugar?

At those volumes though it will be almost negligible. A rapid drop in the proof during a run usually indicates low alcohol content. I use a one gallon scoop so it doesn’t take as long. The use of sugar would be null if doing so you could add sugar to possibly up the alcohol content. I am very interested in what you learn about the malted barley.Thank you for the comment. It may work fine because it sounds like it has all the right stuff.no pellets, it looks like and smell like sweet feed. Feel free to come back if you have any more questions.Do you have to crack the corn and the sweet feed or just the corn?you need to heat up both the sweet feed and the corn to 160 degrees F and maintains the temp, for 45 minutes. Warm up part of the water only warm enough to dissolve the corn sugar. For example, let’s say you make a whiskey run that turns out to be 110 proof.

The more sugar you add to feed the yeast the higher the abv, but the flavor will get sharper and less smooth. I’ll let you know cyrusDo you have a recommendation on the sweet feeds to use?Not really. For the 30 gal mash recipe.

When the sugar is dissolved completely add 15 to 20 gallons of cold water until the mash mix reaches 30 gallons by total volume.When the temperature of the mash drops down to the temperature recommended by the manufacturer of the yeast you can go ahead and add the yeast. Now you have to consider the proof of your hearts you can achieve with your still. Off to mix up some mash, Thanks againThat’s great.

I have consistently got about 3 gallons of 140 proof shine from 9 gallons of wash.Sweet corn is not the same as sweet feed. Wow, I didn’t realize until just now how easy those measurements are to remember. Just add water to get to a batch of 20 gallons by total volume, grains, and all.

I think it would be a great thing to try.If no malted or sprouted grain is added the starches from all that corn are not converted to sugars….so pretty much all of that grain is just wasted and your really only using the sugar to ferment.You are right Garrett. I haven’t heard back about the malted barley so I’m going to do my own research and give it a try. I get mine at a local farm supply store. Yes.

Most of them work just fine, but newbies tend to overcomplicate the process, thinking that the process is very specific to achieve good results. Strawberry moonshine mash recipe.

Let me know if you have any questions.I’ve never tried it and haven’t heard of anyone trying it. I’ve been using dark brown sugar to give more of a molasses aroma to the finished product which i usually get at about 130-145 proof.Have you ever done a single malt recipe? If you’re looking for high abv you should find a recipe that uses malted grains or enzymes.

strawberries 1-3 lbs. You can go to my Pinterest board for moonshine and see many pics of different types of stills.

To selenium specifically, It occurs naturally in many grains and in our bodies.

You said Distillation is when you heat the mash up to turn the alcohol to steam then condensing it back to liquid. A wash that is 10% alcohol will have a boiling point of 197F. ThanksYes, it will work great. Ranges from 90-120 proof. Add yeast at 80 degrees and let ferment for 7 to 14 days and distill. I have used different types of sugar and found the difference is negligible, so I just use the least expensive at the time I’m ready to make the mash. There is a link in the article to the yeast I use. Then cook it in about 2 gallons of water. I am a beginner.

Do you think that will work as a replacement for the sweet feed you use?

Some feed stores call itSo we just followed your recipe. If so, what would be the ratio and amount needed for a 20 gallon pot still? Good luck and let me know how it turns out.

It is easy, but I find that each batch has been different proofs.

Hint: Sweet feed is the secret weapon.Some of the links in this post may be affiliate links. It will take 3-10 days for it to be ready.

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