So this year marks the 13th year of working on this amazing project and strain of corn, as some might know we mainly use it as a flour corn, to make the most amazing tasting tortillas, Corn bread, nachos and of course the star of the show a batch of moonshine
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How long do you have to boil it to make it fermentable?
soooo beautifull !
did you suffer drought in the netherlands this year ? did you irrigate your corn ?
It’s a two step process. Boiling is the process of gelatinization of the starch, making the starch swell and able to handle the enzymes. Basically you just cook until swollen. Then you need enzymes to convert those starches to sugar. You need to cool the corn down to around 64°c and add malted barley or some other enzymatic source (bananas could work lol), this will convert those starches into fermentation sugars. Then add yeast to ferment.
So basically you make hominy, or not that far? I know a lot of old timers crack or grind it first.
Yeah I guess fully cooking it. You want the starches to be as swelled and available as possible, so cracking will help a lot with that.
I’m wondering now how the waxy corn will affect gelatinization temperature and if there’s breeding work for moonshine maize varieties 