I am a begainer at this I have a working still and have made some apple brandy that taste great and will burn in a spoon. I have tried to make a all corn wisky by formenting 50 lb of...

hsolon

I am a begainer at this I have a working still and have made some apple brandy that taste great and will burn in a spoon. I have tried to make a all corn wisky by formenting 50 lb of cracked corn, 20 lb shuger, and yeast. I did not cook mash I just put in about 120 degree water.I hav fermented for about 6 days and started to cook. I am woried that I am making poison instead of wisky. sorry for spelling. if some one could tell me I would de verry thankfull I don't want to dump it all out if I don't have to my e mail is hsolon@live.com

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replied to: hsolon

rustynail

Replied to: I am a begainer at this I have a working still...

Dont be worried about your mash turning into Methanol (wood alcohol). The quantity of Methanol in your mash is less than 10 parts per million. If your worried, distill your mash slow at the start and throw out the first couple ounces of liquid. Any Methanol will be in the heads since it evaporates at 148 degrees and Ethanol evaporates at 172.

There is a big difference in the smell of the Heads/forshots and the main distilate. The forshots smell sweeter.

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