Corn Whiskey Wine 3.0:
2dozen ears corn (uncooked)
9 large oranges
24 oz. white grape concentrate
36 Peppercorns
Water (8 pints hot to disolve sugar. 13 pints cold)
7 lbs sugar
8 tsp acid blend
2 tsp nutrient
1 1/2 tsp energizer
3 campden tablets
Yeast K1V-1116
Clean fermenting bucket and straining bag etc. Cut the corn off the ears. I wanted to use all white corn (the end resuly is almost clear) but the farm market was out of it so I had to use white and yellow mixed. The corn averages 3-4 oz. per ear depending on size so I make it easy at 2 doz. ears. Heat 8 pints of water to disolve the sugar, add the other 13 pints to cool off the mixture. I bought the Welches white grape concetrate. Wash and scrape the rind off the oranges into the mix and squeeze as much juice out of them as you can. I got HUGE oranges so I only used 8. Mix it all up . Wait a day before adding the yeast. When cool I checked the SG-1.096. This is a bit less than I wanted so after it fermented down to SG1.030 I added 12 oz. sugar to get the potential alcohol up to about 14%. I made a starter for the yeast: 1 tbs sugar 1/2 tsp nutrient 1/8 tsp acid blend. Mix with about 6 oz water. When it's dissolved add the yeast. After 1- 1/4 hour suck up some of the must (2 oz.) and add it to the yeast starter. (It kinda' gets the yeasties used to the mix as the eat it up and multiply) After another 1 1/2 hour add it to the must. I didn't start very well for me this time. It took a bit over 2 days before it was really cooking. I don't know why. There was nothing in my notes about a problem before. Maybe I just forgot to put it in. I started this last weekend but didn't have time to do this 'till now. I hope I can get these pictures to upload. Here goes. ACCESS DENIED! Guess I can't do pictures!
2dozen ears corn (uncooked)
9 large oranges
24 oz. white grape concentrate
36 Peppercorns
Water (8 pints hot to disolve sugar. 13 pints cold)
7 lbs sugar
8 tsp acid blend
2 tsp nutrient
1 1/2 tsp energizer
3 campden tablets
Yeast K1V-1116
Clean fermenting bucket and straining bag etc. Cut the corn off the ears. I wanted to use all white corn (the end resuly is almost clear) but the farm market was out of it so I had to use white and yellow mixed. The corn averages 3-4 oz. per ear depending on size so I make it easy at 2 doz. ears. Heat 8 pints of water to disolve the sugar, add the other 13 pints to cool off the mixture. I bought the Welches white grape concetrate. Wash and scrape the rind off the oranges into the mix and squeeze as much juice out of them as you can. I got HUGE oranges so I only used 8. Mix it all up . Wait a day before adding the yeast. When cool I checked the SG-1.096. This is a bit less than I wanted so after it fermented down to SG1.030 I added 12 oz. sugar to get the potential alcohol up to about 14%. I made a starter for the yeast: 1 tbs sugar 1/2 tsp nutrient 1/8 tsp acid blend. Mix with about 6 oz water. When it's dissolved add the yeast. After 1- 1/4 hour suck up some of the must (2 oz.) and add it to the yeast starter. (It kinda' gets the yeasties used to the mix as the eat it up and multiply) After another 1 1/2 hour add it to the must. I didn't start very well for me this time. It took a bit over 2 days before it was really cooking. I don't know why. There was nothing in my notes about a problem before. Maybe I just forgot to put it in. I started this last weekend but didn't have time to do this 'till now. I hope I can get these pictures to upload. Here goes. ACCESS DENIED! Guess I can't do pictures!