Making Wapsie Valley Corn Liquor

#distilling #moonshine #homebrewing #whiskey #heirloom #corn
Making some Waspie Valley Heirloom Corn Liquor.
You can get some of this amazing corn from Briscoe Farms.
Contact at.
/ briscoe-farms-llc-1000...
mewe.com/join/...

[@BuildingADrink]

Nice job JC. How the heck did I miss this one

[@FlatwoodsCellars]

Much appreciated, IDK OSW isn't getting notifications anymore. 😑

[@mR_LoPeZ86]

Im glad its finally getting warm again. Been itching to get some mash started. Cheers brother🥃

[@FlatwoodsCellars]

Me to brother, time to get busy! 🥃

[@garrymcgaw4745]

Well done mate, that wild yeast is a beauty Aye. Cheers mate 👍.

[@FlatwoodsCellars]

Much appreciated bro 🥃

[@glleon80517]

Hey, JC, thanks for the video. I wonder if you would get higher starting gravity if you mashed in your barley at 155. The mash temp will drop a little when the barley hits it. The barley won’t denature below 165 and the amylase in the barley favors higher temperatures. Thanks for the tip on where to get that corn!

[@FlatwoodsCellars]

@@glleon80517 it's harvest season! He's got and bringing in all kinds of cool stuff right now. I was always taught. It will work faster at 155 but less efficiently, slower but more efficient around 146-148. Not saying that's right. I guess some experimenting is in order.

[@glleon80517]

I am a beer brewer too and my sources say ideal compromise between alpha and beta amylase mash temp is 152 F. This is mash temp not water temp, so I mash in at 165 and hope I hit 152. However if you have a corn mash already heated up your cold malt will cause less drop in temp. If I miss 152 it seems to work out at 148. Alpha enzymes work better warmer and beta colder. As insurance I use high temp alpha and beta in liquid form.

[@FlatwoodsCellars]

@@glleon80517 those liquid enzymes are definitely handy. I plan on giving beer ago again soon now that it's cooling down. I love Stouts

[@fairenough2]

Love it.. keep it doin dude.. always nice when it’s an easy ferment.

[@FlatwoodsCellars]

Much appreciated! Definitely a surprise but worked well. 🥃

[@OzarkStillWorks]

Sounds good, I'm gonna have to try some now!

[@FlatwoodsCellars]

Absolutely needs to be added to the never ending list ✍

[@rogerwilkerson757]

Good video brother

[@FlatwoodsCellars]

Thank ya brother 🥃

[@matthewstoner765]

Going to order some of that corn

[@FlatwoodsCellars]

Awesome!! It definitely deserves more recognition 🥃

[@rayfox212]

🎉

[@FlatwoodsCellars]

🥳🥃

[@ronaldwolk2706]

Have you ever tried Bloody Butcher corn ? looks a lot like the middle ear 🌽

[@FlatwoodsCellars]

I've not tried Bloody Butcher....yet. I've done Jimmy Red, it's pretty good 🥃

[@tomkat_Kansas]

That was interesting. I had never seen actual malt before. Have you ever tried that on yellow field corn? Would it help or affect the taste any? I appreciate your videos, I pay attention to the temps, etc more than you probably know.

[@FlatwoodsCellars]

It's would change it slightly, but the corn would still shine through 🥃

[@davidwolfbanks9792]

Nice. I have 25 lbs of it that I need to work with.

[@FlatwoodsCellars]

Saweet! Looking forward to see what tasting notes your palate gets

[@malcolmwarren8580]

hi jc .can you help me on this one looking to make a dandelion whisky could you recommend thebest way of making it and what do you think would be the best type of grains to use i am not quite sure on this one making a five to ten gallon batch all the best malcolm from ireland .

[@FlatwoodsCellars]

Very interesting idea, I like it! I'd really need to give it some thought on how I'd make it, but right off the top of my head. I go primarily Wheat. Dandelion has a nice flavor, but I think it would get lost with more robust grains like barley. I think it would work well with nice light grain like wheat, especially white. Keep me updated if you try or just wanna bounce ideas. 🥃

[@malcolmwarren8580]

hi jc thank you for getting back so quick yes i can see what you are saying about the wheat so i am going to give it a go what is your opinion on this recipe 10kg malted wheat 5kg rolled oats 2kg malted 2row barley 2pound of honey dandelions yeast dady all the best malcolm +@@FlatwoodsCellars

[@FlatwoodsCellars]

@@malcolmwarren8580 That sounds good to me. I like the addition of oats and honey to the wheat, with just a little barley. Any idea how much Dandelion you'll add?

[@malcolmwarren8580]

@@FlatwoodsCellars jc the dandelions i think is the hardest of all in the recipe i was thinking 3 pound what do you think.

[@FlatwoodsCellars]

@@malcolmwarren8580 definitely the hardest part! Sounds like a plan. I use a few pounds of sunflower seeds sometimes. They definitely add a uniqueness to it. Dandelion should do the same