VEVOR YML05110F Bedienungsanleitung Seite 30

10 lbs. Whole kernel corn, untreated5 Gallons Water 1 Cup Yeast,
champagne yeast starter
DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in awarm
dark place and keep moist for about ten days. When the sprouts are about
a 1/4" long the corn is ready for the next step. Wash the corn in a tub of
water, rubbing the sprouts and roots off. Throw the sprouts and roots
away and transfer the corn into your primary fermenter. With a pole or
another hard object mash the corn, make sure all kernels are cracked.
Next add 5 gallons of boiling water and when the mash cools add yeast.
Seal fermenter and vent with a water sealed vent. Fermentation will take
7-10 days. When fermentation is done, pour into still filtering through a
pillow case to remove all solids.
RYE WHISKEY
INGREDIENTS:
7 Lbs. Rye
2 Lbs. Barley
1 Lb. Malt
6 gallons of water 1 oz Yeast DIRECTIONS:
Heat water to 70 degrees and then mix in malt and grain. While stirring the
mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2
minutes). Keep the mixture at 160 degrees stirring constantly for 2-3
hours to convert starch into fermentable sugar and dextrin. Filter off liquid
and place into fermentation device and allow to cool to 70-80 degrees.
Immediately pitch with 3 grams of yeast.
To avoid secondary fermentation and contamination add 1 gram of
ammonium-fluoride. Stir liquid for 1minute then cover and seal with an
airlock. Mash will take 5-7days to ferment. After fermentation is complete
pour into, still filtering through a pillow case to remove aII solids.
WATERMELON-PEACH MOONSHINE BRANDY for five gallons
11/4 large watermelon 10 peaches
11/4 cup chopped golden raisins
- 29 -