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@lauchlinhill5069 2 күн бұрын
A break down of the video. Ingredients: 2.5 lbs six-grain mix (cracked corn, whole wheat, whole oats, whole barley, whole milo, and peas) 1 gallon of water 1 tablespoon amylase enzyme or ground malted barley 6 lbs white sugar 1 gallon room-temperature water Yeast (approximately 1-2 tablespoons) Equipment: 14-quart pressure canner Thermometer Refractometer (for measuring specific gravity) Glass carboy (or a suitable fermenting vessel) Airlock Instructions: Prepare the Grains: Place 2.5 lbs of six-grain mix into the pressure canner. Add 1 gallon of water to the canner. Cook the Grains: Secure the lid on the pressure canner. Select the “Porridge” setting and add 10 minutes to the default time. Allow it to cook overnight or for about 8 hours. Cool and Add Enzymes: After cooking, let the pressure canner depressurize naturally. Once depressurized, open the lid and stir the mash. Check the temperature (aim for 150-157°F). Add 1 tablespoon of amylase enzyme or ground malted barley. Stir the mixture thoroughly and let it sit for about 1.5 hours, cooling down. Prepare the Sugar Solution: Dissolve 6 lbs of white sugar in 1 gallon of room-temperature water. Combine and Measure: Transfer the mash to a fermenting vessel (e.g., a glass carboy). Add the sugar solution to the vessel. Fill with additional water to reach about 4.5 gallons total volume. Measure the temperature (should be around 95°F) and the specific gravity (target 1.070). Pitch the Yeast: Sprinkle the yeast over the surface of the mash. Let it sit for about 10-30 minutes until it starts foaming. Secure the airlock on the fermenting vessel. Fermentation: Allow the mash to ferment, checking periodically. The yeast will convert the starches to sugars and then to alcohol. Monitoring: Monitor the fermentation process and ensure the airlock is bubbling. Notes: This recipe is designed for 5 gallons of mash. Adjust quantities if using a different size pressure canner. Always ensure proper sanitation to prevent contamination.
@user-uo9cy2ep2h 8 күн бұрын
How bout 190 shine!
@johnp.turner2000 11 күн бұрын
You are talking about using this meter to know exactly when a moonshine mash is ready for running for the most outcome. Correct
@Brambo76 Ай бұрын
Made a 650CC moonshine with a total of 79 % (158 proof) put a bunch of cherry’s that were already on siroop. Also put a cinnamon stick and filled it up to the top of the 2 liter jar with some brown sugar water. So shake ones a day and wait for at least 2 weeks. Will bring it down to 40 or 35 % ones it is done. Can’t wait to taste it. So thanks for the nice idea. 👍🏻 Keep the ideas coming, I will for sure try some more.
@FarmhouseBC 28 күн бұрын
Check out our Moonshine group out for more. Thank you
@ethanhejke3153 Ай бұрын
Wear happend to part 2?
@user-fm9wu3kh5h Ай бұрын
Could I use distilled water ive distilled out of tap water?
@kenwieler8814 2 ай бұрын
thanks! just got my equipment this week and was wondering how to start!
@stephenkimbro8954 2 ай бұрын
Wow
@jjleda7324 3 ай бұрын
So boring.
@faridantonios7681 3 ай бұрын
Unclear explanation bro
@FarmhouseBC 3 ай бұрын
Unclear question bro?
@scottmiller9490 3 ай бұрын
Raisins are not a significant teast nutrient. Your yeast need nitrogen. Raisins don't really contain nitrogen. If you want a yeast nutrient use Fermaid -O, Fermaid-K or DAP.
@FarmhouseBC 3 ай бұрын
Understand but with this recipe it works fine
@scottallen4745 3 ай бұрын
That's was a great explanation of how to, one of the best and clearest I've seen. Thank you.
@FarmhouseBC 3 ай бұрын
You’re very welcome and thank you for the watch and taking the time to comment it really helps our channel!😊
@jamesyman007 4 ай бұрын
Extremely beneficial video. Thanks for sharing! God Bless.
@jamesgrey8093 4 ай бұрын
Thanks!
@wesfletch7826 4 ай бұрын
Do yall still have away to print the mash recipe sheets i couldn't find them online
@fredwienbarg5051 4 ай бұрын
I followed your instructions to a tee but I’m getting no bubbles. Can I reheat the sugar water and add some more yeast?
@FarmhouseBC 4 ай бұрын
How many days has it been and just give me a little more information. You can try to heat it up to 80 to 85 degrees and aerate it and add some more yeast. Let me know if you have more questions
@WilliamsRollins-mx6ui 5 ай бұрын
Can you use cracked feed corn for a mash?
@FarmhouseBC 5 ай бұрын
Absolutely you can. Try to make sure they didn’t add preservatives.
@StillShanty 5 ай бұрын
so a little confused I have an apple mash with a reading of 1.070 and abv of 9. Is this good to run? Your video says don't run til 0.990. Did I miss something?
@raymondminer8867 5 ай бұрын
1.07 is what your starting gravity reading at the beginning of the fermentation process. 0.999 is what your reading should be when ready to put in your pot.
@brianmcmurry5915 5 ай бұрын
This ain't making moonshine, this is adding fruit to already made booze.
@FarmhouseBC 5 ай бұрын
Hence the title made easy. Making moonshine is illegal.
@surfinbird71 5 ай бұрын
So I need to buy moonshine in order to make moonshine? :(
@FarmhouseBC 5 ай бұрын
If you want to be legal and not announce to the world what you’re doing.
@jamescrawford9786 6 ай бұрын
Where I get recipe for sour apple corn mash
@olgalimpin 6 ай бұрын
Give it to me baby.
@Homebrew58 7 ай бұрын
Use a homebrewing false bottom or a Brew In A Bag (BIAB) bag to keep from scorching. The bag method also eliminates the straining step.
@russellh4736 7 ай бұрын
Hi, my name is rusty. I learned about the big mouth bubbler from you they are gorgeous pieces of glass. Sometimes I have trouble with the gasket Oring,sealing ,not sure what you wanna call it. Any suggestions, thank you. Keep on SHINING.
@FarmhouseBC 7 ай бұрын
Remove the wide silicone seal and flip it over so the big edge which was the top is on the bottom. Then put it under warmish water and put it on the carboy and then give it a twist. The sugar wash video shows how we twist it. And you will notice that the silicone lays out flat. Thanks for watching and commenting.
@user-ef4ld7tg1b 8 ай бұрын
I have a VEVOR 9.6 gallon stainless steel still . I am a newbie about to run my first mash ever. Can I run 5 gallons first in my 9.6 gallon still in case I mess up. Then run my other 5 gallon
@FarmhouseBC 8 ай бұрын
Yes you can run 5 gallon at a time
@user-ef4ld7tg1b 8 ай бұрын
@@FarmhouseBC Thank you I did not know what to do I really appreciate it
@jamescrawford9786 8 ай бұрын
What be your amount of sugars n apples for 5 gallons
@jamescrawford9786 8 ай бұрын
They way to text you or message other then in here????
@philipbrown8574 8 ай бұрын
This person says yeast is activated between 95 and 100° That is a lie. The true fact is it’s safe to add east at 90° and less anything above 90° will kill off to use this idiot does not know what they’re talking about
@philipbrown8574 8 ай бұрын
88 degrees is not too cold amateur 90 to 50 is the ranges folks , this person I pressing info to you that don’t even know what they are doing themselves
@jamescrawford9786 8 ай бұрын
What the ratio for 5 gallon
@kevinhoban4416 9 ай бұрын
I watched your All Grain bourbon part one but I can't find part 2
@FarmhouseBC 9 ай бұрын
The part 2 failed and I am not in a position to make another one at this time. Thank you for watching them
@chrislnflorida5192 9 ай бұрын
IM CONFUSED: What ive been seeing, to make the Sour Mash, They say their NO NEED to add more yeast, its suppose to work with the left over yeast in your 1st Mash? Please Respond, im making my 1st sourmash after 2 years!
@FarmhouseBC 9 ай бұрын
If you don’t heat above 100 degrees Fahrenheit it will restart. Adding new yeast will not hurt it. If you have any questions let me know.
@ranjodh1996 10 ай бұрын
Can I avoid using the apple juice? Will it make a big difference in the final result? Does Fireball use sweeteners?
@FarmhouseBC 10 ай бұрын
You can avoid using apple juice. Substitute some other juice or try it without. It’s all to what you’re taste is.
@tomchristensen2914 10 ай бұрын
how do I get the grain bill or recipe sheet?
@FarmhouseBC 10 ай бұрын
Go to the blog and click on the menu bar and click on the printable and it the batch record sheets. The link is in the description below the video to the blog. Thank you
@henrymiley1318 11 ай бұрын
I need one in my life
@Fishinstix 11 ай бұрын
Do ya ever use egg whites to settle sediment?
@FarmhouseBC 11 ай бұрын
Never have. I usually have several mashes going so I siphon into a carboy and let it sit a couple days or until I am ready.
@markmills-rb7tq 11 ай бұрын
@@FarmhouseBC well, it is amazing to watch it work. So quick. Have done it with wine many times. 😊
@stevealford230 11 ай бұрын
Y'all didn't make a single DROP of corn liquor there. You gelatinized the corn, but didn't add a single enzymatic adjunct (or enzymes alone) to convert those freed starches into corn sugar to ferment... so no, that was not a "Basic Mash for Moonshine," that was "a cane sugar wash with unfermentable corn solids" ... and nobody calls that moonshine unless they're a conman or a fool who got conned.
@FarmhouseBC 11 ай бұрын
It is a beginner recipe and is an introduction to grains. Then when they get used to it they can start converting the starches into fermentable sugars and work their way to an all grain. We have groups for all levels. Thank you for your input.
@stevealford230 11 ай бұрын
@@FarmhouseBC I get that you want to hit the best SEO with the terms that will get the most hits, but it just runs all over me that there are HUNDREDS of KZbin videos like this that falsely say they are showing a mash recipe but they don't actually mash the corn at all. My issue is with stretching the truth in the naming, which has caused the abundance of misinformed people getting into distilling. I've talked to people who have had distilling channels for YEARS and think that just boiling cornmeal for an hour does the full conversion and makes corn liquor. Their comments sections are full of viewers asking why they didn't get any alcohol when they followed all the steps but without the cane sugar, just like the video said they could if they wanted all-grain... and even when you don't explicitly say that, you directly imply it when you omit that part and call it a mash. Multiple channels have argued with me and said that I'M wrong, that it's an old family recipe and that's real corn liquor... and they believe it because so many people misrepresent sugar washes with hot corn as a corn liquor mash. They saw stupid fake "Popcorn's Famous Mash Recipe" videos of sugar washes with hot corn and think that's the way their fabled alleged Prohibition Era relative made shine and they start swearing to it and defending the shit they pieced together in their heads based on family myth and the dishonest recipes online that call these washes a mash. And then they link to videos like this one to "prove" that they're right, so they feel justified in continuing to spread bullshit. Pardon my swearing... the Army made me learn it as a second language.
@FarmhouseBC 11 ай бұрын
@@stevealford230 I agree I teach hundreds of thousands of people on my group’s and this simple corn is better than a sugar wash. If you keep the gravity low at least it’s drinkable. But if you try to teach people all grain no added sugar they will fail and give up the craft. If you start them out simple and work them up then they will succeed.
@chrislnflorida5192 11 ай бұрын
Where does the pressure cooker come in? How many gallon is your jug 2-3 gal?
@FarmhouseBC 11 ай бұрын
We use the 3 gallon pressure cooker to gelitize the corn so we can convert the starches into fermentable sugars.
@T.Mitcbree Жыл бұрын
If you didn't want to use sugar for an all grain, could you just do 2 batches of the gelatinous porridge 😂. One after the other then bring combined temp to enzyme temp with hot water and follow on from there eith yeast pitching etc.
@FarmhouseBC Жыл бұрын
Yes you can use multiple batches and pour them into a insulated container such as a cooler chest or water cooler until you get a starting gravity of about 1.065. Normal all grain recipe takes 2.5 pounds of grain per gallon to get that.
@chettravirca4028 Жыл бұрын
What if you use to much yeast? That is to say, how fo you get the horse back out un front of the cart. 3lbs sweet taters 3 pints fermented persimmon jam 10lbs sugar Added sugar to a rolling boil at 220 degrees. Added sugar, stirred until dissolved and removed from heat. Waiting for 95° and a wunderin if 3/4 of an ounce of old yeast is a might excessive? Doesn't more yeast just take less time to 'go off'?
@remmahneb Жыл бұрын
I like the lazy Susan!
@stangodbey4789 Жыл бұрын
What yeast do yall use?
@MoonshineHowTo Жыл бұрын
I use DADY yeast for grain and EC1118 for fruit and sugar
@jaredmcnutt811 Жыл бұрын
Awesome
@MoonshineHowTo Жыл бұрын
As you get used to fermenting try your hand at converting the starches into fermentable sugar for a smoother product
@wesfletch7826 Жыл бұрын
Can you sour mash apple brandy like a ujssm
@MoonshineHowTo Жыл бұрын
I don’t cooking grains with the soured pulp and adding the back set and bringing up the starting gravity up with cane sugar. I usually do a starting gravity of 1.065. If you convert the starches into fermentable sugars it is usually less than a pound of sugar per gallon.
@user-ut1dm2tc6s Жыл бұрын
What is the strength of moonshine?
@FarmhouseBC Жыл бұрын
About 60 proof.
@PoppaLongroach Жыл бұрын
For those wanting to make old school shine.. ..use 1/2 pound of grain per gallon of water, 1lb sugar and plain Ole bread yeast
@allenparker3472 Жыл бұрын
What kind of grain
@PoppaLongroach Жыл бұрын
@allenparker3472 any single grain or combination of 2 or more grains. Example.....10 gallon mash is 5 pounds of grain total. So you could have 2.5lb corn, 1.25lb wheat and 1.25lb barley malt to total 5 pounds.
@PoppaLongroach 11 ай бұрын
@allenparker3472 I made a video of my new recipe and how I make it yesterday check it out you may like it
@MichaelNugent-sn6ok 6 ай бұрын
@@PoppaLongroach4:23
@faststart1000 Жыл бұрын
Confusing on the sugar mix and barley experiment
@gizmorepairs Жыл бұрын
Does the ph of the water make a difference ? If so what is the ideal ph ? Thanks
@FarmhouseBC Жыл бұрын
Yes it does. The ideal ph is 5.4. Hope that helps? Thanks for the comment.
@gizmorepairs Жыл бұрын
@@FarmhouseBC thank you for the quick reply. 5.4 is the starting ph before ingredients are added ? Thanks again
@greg7504 Жыл бұрын
If you use amalyse alpha you would use barley malt as well right?
@raymondminer8867 Жыл бұрын
If you use at least 25 percent malted barley you don’t have to use Amylase. Amylase can be used to help in the conversion. If using just enzymes you really need Glucoamylase as well as Amylase.
@stevensmith516 Жыл бұрын
Like these tutorial videos. Curious that 2.5 pounds grain one gallon water was only 1.045 also no glucoamylase? So my take is sugar half converted grain wash.