![]() The impact of this on the recipe is negligible.īoil the water and pour it over the cornmeal to cook it in really good. But, if you are making "less" than 50 gals of mash, you can just use the full volume of water cause you will have room. It's slightly short of 50 gals because you have to leave enough room in the top so the 50lbs of sugar won't over fill it. (variation on this recipe includes the addition of a couple gallons of wheat bran to cap it off) I didn't mention the water amount because it's basically measured by how full the barrel is. A gallon container of corn is about 6.5lbs. The basic recipe is as follows:Ģ5lb coarse ground white corn meal - 1/2 volume of your barrel/containerĥ0 lbs of sugar - 1lb sugar per gallon of water of total volumeġ gallon of malt - can be corn, barley, rye or combination. So, I'll give the recipe in a way that you can subdivide it out for other volumes. These old recipes are based on "barrel" size (50-55 gals). On the whole, and it first glance, It appeared to be a pretty basic southeastern recipe so I thought I'd give it a whirl and see what's what. This website is sponsored by Mitchells Publications, Chatham, Virginia.In Popcorn Sutton's book, "Me and My Likker" he makes reference several times to a basic moonshine recipe with a few different variations that he used when he was "puttin up a barrel of beer".
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