WineMaking

The basic theory: sugar + yeast + nutrients + flavor + time = tasty drink.

See GikoCider recipe page for an easy introduction.

Drinking Wines

Distilling Wines

Odin's Cornflake Whisky

• ~18 liter water
• ~3kg sugar
• ~700g frosted corn flake breakfast cereal
• ~10g boiled yeast
• ~10g fermenting yeast

Smash up corn flakes good and well. Bring about 4 liters of water to boil in your boiler. Melt sugar with 10g of yeast for ABV and some nutrient, then stir in smashed up corn flakes for flavor and additional nutrient. Pour into fermentation bucket, top up with the rest of the water, ferment, siphon, distill.

Breakfast cereal costs a bit more than cracked corn and this recipe allegedly does not lend itself as well to "sour mashing" as cracked corn does, but this stuff produces a fantastic result.

UJSSM (Uncle Jesse Super Sour Mash)

This is a multi stage process that produces a pretty good, cheap corn whisky. The basic theory is that sugar provides the alcohol and the corn is used for flavor and nutrients. The end result is quite creamy and corny, and plenty drinkable even without aging on oak for ... years ... and can be drank as a "white dog" whisky, such as moonshine typically is. I enjoy it mixed with sprite!

• ~18 liter water
• ~3kg sugar
• ~3kg cracked corn
• ~10g boiled yeast
• ~10g fermenting yeast

"Sweet mash"

1. Rinse cracked corn to ensure there's no bugs...
2. In a large pot, add 4 liters of water or so and bring up to 60*C or higher
3. Add 10g of yeast to boil to serve as a nutrient
4. Slowly add sugar, stirring until dissolved
5. Mix syrup with cracked corn and the rest of the water in a large, clean fermentation vessel
6. When drink cools down to 30-40c, add 10g of bread yeast

"Sour mash"

The results of your first distillation will be nothing too special. Additional runs are where the magic happens... the corn flavor amplifies and greatly improves because you'll be recycling corn and flavor-rich "backset" (what's left behind in the boiler after hooch is boiled out)...!

1. Once "beer" settles and starts clearing up, siphon it out and do a stripping run.
2. Scrape out any gray/white corn that may be on the first layer of the fermentation vessel.
3. Replace "spent" corn with fresh clean washed corn
4. After distillation finishes, repeat the recipe from before, but use ~20-40% of "backset" in the place of the water from before.
5. PROTIP: backset will still be hot when distillation ends; use this as your hot water to melt sugar!
6. Repeat as long as results stay good

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AlchemySchool