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“Sweet Corn Sugar Wash Recipe”
I have not had any luck with corn or white corn meal. I have had luck with death wish recipie. so I found 10 lb bag of froze sweet corn. Thawed it some and put it in the blender, then poured the mess into a bucket .During this time I had 4 gallons of water heating up. I was stealing from that quanity to get the bender stuff to work. I was shooting for 7 gallon total. when I threw in 1 tbls spoon citric acid 14 lb sugar and the 10 lb corn mess into the water it went from 200 to 124, too forever to get back to 205, lots of stirring. At that point , I went to lower heat and simmered 205 for 30 minutes.Wrapped everthing up and let it sit for couple of hours. I was trying to invert the sugar the best I could. Added one gallon of cooled water to bring the temp down and startedtesting. At one point the gravity was 1.1 added another gallon ( unexpected ) to get that down to 1.091 . PH 6.2 ( during this testing do not forget to account for temp around 120F in your SG calculation )Took out of the BOP and put it all in the fermentation bucket, it sure tasted great,loved it , smelled and tasted like hot buttered ear corn off the bbq pit. Loved it, I should have saved some back before I added yeast. I made a yeast bomb and threw some on top. I Had to dump my bomb early as it was over flowing my jar. so this turned out to be 8 gallon water, 14 sugar, 10 lb frozen sweet corn run in blender, 1 table of citric acid . I will have this delivered to my contact in the swamp to take it the rest of the way. I really hope this one works , if it has any of that taste left over. I will be super happy. I really tried on the legendary corn recipes , Rip Popcorn.
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6 Replies
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I had hoped for some feedback, I added the enzymes realizing there was nothing to break the corn down. Not sure it will help at room temp.
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I doubt the sugar inverted. It’s just the wrong protocol. You didn’t follow mash protocol either. I think you could have just tossed everything in the fermenter, brought it up to pitching temp with warm water and toss in the yeast.4″ VM Build
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I didn’t like the flavor profile of my sweetcorn experiment, too much like sweetcorn for me. It’s a great flavor on your plate covered in salt and butter, but I don”t like it in a glass,
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thank you for the tips, the ensyims did something, there was lots of corn stuff floating LOTS ,created a nice cap. I think it might be easier to try and invert the sugar seperatly as that task might not be so labor intensive even with a drill motor.Other big issue, all that corn was very cold, if this works, ill run again with the corn at room temp or so , then it wont kill the temperatureso bad. So far my favorite is death wish that was on oak squares for couple weeks. , yes I have vision of tbone steak and a roasted ear of corn dripping butter on plate. that might not be good in a jar.
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Sounds like your doing a UJSSM just with sweet corn. Might be better to follow the UJSSM recipe, just replace the grain.’The sugar likely didnt invert as you didnt get it hot enough, and the enzymes probably did very little as sweet corn is breed for its sugar content rather than its starch content.
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ok now I understand, [ Regardless of how long you allow the mixture to boil, it should reach a temperature of at least 236 degrees Fahrenheit ] . I was using the ideas from DeathWish , { 10lbs of sugar 16oz of wheat germ 1 tsp of citric acid I put all of that in a 5 gallon pot fill it close to the top with water and let it boil for about 1 and 1/2 hours } except I made up a corn/sugar/water ratio on my own .
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