Corn Whiskey ->

Try to make the Homemade version of Jack Daniel Tennessee Whiskey No. 7 (less the aging)

2 lbs Corn Meal (flaked corn will work better)

1/2 lb Malted Barley

1/4 cup Flaked Rye (if you have it)

2 lbs Cane sugar (white sugar is not OK)

2 gallons Distilled Water

Corn Meal 1.037 gravity points per gallon per lb Malted Barley 1.038 per lb

Corn @ 1 lbs per gallon = 1.037 gravity points + Barley & Rye (1/2 lb per gallon) approx 1.019, this equals 1.056 total gravity points per gallon So such low gravity points would produce low ABV and need to be distilled twice to get 40% ABV or more… So …

Add 1 lb of cane sugar per gallon, to get higher alcohol ABV while keeping the corn whiskey taste. Sugar adds 1.048 gravity points per gallon [1.056 from grains plus 1.048 from sugar = 1.094 gravity points per gallon]. 1.090 is good target for most alcohol production without stressing the yeast. The sugar will add a very slight sweet taste. 85% of Cane sugar is what can be converted by the yeast. The other 15% is there but mixed in and is not able to be distilled (85% efficiency). To get 100% fermentable sugar use corn sugar.

Jack Daniel Tennessee Whiskey No 7 (two nn, two s, two e) chose a well-considered recipe of 80% corn, 12% barley and 8% rye. The mash ferments for a full six days before being single distilled in a large copper still made to exact specifications. No double or triple-distillation, It is vaporize and condensed to whiskey only once. Then it is filtered in sugar sweet maple charcoal filter. Standard Jack Daniel’s Tennessee Whiskey is aged for about 4-5 years in newly charred American oak barrels.

Ferment

………..Add the corn meal to the water when it is warm so it won’t clump up. As you heat the corn meal the bottom will get thick and the top will be thin. keep stirring so the bottom doesn’t burn. Then when the top layer gets thick, turn off the heat and let it sit. After the corn has expanded all that it can, then heat again and introduce the malted barley. After a short time the thick corn meal porridge will liquify because of the amylase enzyme in the malted barley. Strain, put in the fermenter and let it sit until the temperature cools down to the yeast pitching temperature.

Nutrients: Add 2 teaspoons Yeast Nutrients & 1 teaspoon Dimmonium Phosphate Turbo Boost. Add Yeast Nutrients and Dimmonium Phosphate before adding the yeast. (Nutrient supplements are not needed when using grains but will be a plus).

PH: Make PH to 5.2. by adding acidic with lime juice or subtracting acidic with baking soda. Add oxygen to the liquid with a fish bubbler.

Yeast ; .66 teaspoon DADDY yeast. Add when no hotter than 85F

Distill …