Jun 17 2009
Corn Whiskey Recipe
While both corn and corn whiskey are both pleasant wines, the whiskey wine is considered a “sit-down wine”—you have to sit down to drink it!
Ingredients:
2 lb Corn
½ Wht grape conc.
3 Oranges
12 Peppercorns
1 gal Water
3 ½ lb Sugar
3 tsp Acid Blend
1 tsp Energizer
1 Campden, crush
1 pkg Sherry yeast
Starting S.G. 1.110-120
Just FYI, all the above ingredients can be bought in one easy package at letsmakefoodandwine.com!
Method:
- Wash off ears, cut off and weigh out kernels. Using nylon straining bag, crush and squeeze out juice of kernels into primary fermentor. If used, grate rind of oranges and add peppercorns into bag. Squeeze out juice from orange (discard pulp). With corn pulp in bag, tie top and place in primary.
- Stir in all other ingredients except yeast. Cover primary.
- After 24 hrs., add yeast. Cover primary.
- Stir daily, check S.G. and press pulp lightly to aid extraction.
- When ferment reaches S.G. 1.040 (about 3-5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
- When ferment is complete (S.G. has reached 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
- To aid clearing syphon again in 2 months and again if necessary before bottling.
