Corn Mash

Makes 5 gallons

Equipment Needed:

• 5-gallon barrel as fermenting vessel (or smaller if you want only a small batch)
• Ladle
• Thermometer

Ingredients:

• 10 lbs corn meal
• 6 gallons water
• 7 lbs cane sugar
• 2 tsp of gypsum (optional)
• 1 packet distillers’ yeast

Process:

1. Clean the equipment thoroughly.
2. Heat the water to 150°F (65.6°C), add the corn. Ensure water doesn’t get hotter than 165°F (73.9°C).
3. Stir regularly for 45 mins.
4. Remove from heat.
5. Add the sugar and stir until dissolved.
6. When the liquid has cooled to 80°F (26.7°C) transfer into the fermentation vessel.
7. Add the yeast and gypsum, following the instructions on the packet, and stir. Put on the lid.
8. Leave to ferment for one to two weeks.
9. For a stronger mash, add another 2 pounds of sugar to the fermenter after two days and stir until dissolved. Reseal the fermenter.

• You’ll see foaming start to occur after a few days, which will stop when fermentation is complete—this is your cue that it’s done. If you don’t use an airlock lid, you can check by pressing your ear to the fermenter. You’ll hear bubbling if the fermentation process is still active.
• Alternatively, you can test your mash by skimming some liquid off the top and putting it on a white plate. Add a few drops of iodine and watch for a color change. If it turns blue, the iodine is reacting to starch in the liquid, which means it’s not done. If there’s no color change, you’re good to go.