Cornflakes Whiskey (CFW) chat thread

[seehuusen]

...pH of 6. The starting SG was 1.060. It bubbled along nicely then on the third day it stuck. I checked the SG which had only dropped to 1.055 but the pH had plummeted to 3.5...

This is, to my mind, a direct result of having a Lacto infection (sometimes can be desired).
Lactobacillus will eat a small amount of sugar from your wash, and in return generate lactic acid, which contributes to the pH.
Very common to get that level of sourness in a sour beer like Berliner Weisse, even some Belgian Lambics will sport that acidity level.

[Maximus_Moonshine]

You can make bourbon from cornflakes???!!!
Whoever discovered this should get a Nobel Prize!
Seriously, how good does this turn out?

[bluc]

Good enough for lots of people to keep making it :D you realise corn flakes are just real corn cooked(gelatanised) then rolled flat :teasing-tease:

[Professor Green]

You can make bourbon from cornflakes???!!!
Whoever discovered this should get a Nobel Prize!
Seriously, how good does this turn out?

You would be amazed at how good a whiskey/whisky you can make from breakfast cereal!

[Maximus_Moonshine]

:)) yes, it had occurred to me that cornflakes might contain a hint of corn. And given that one of the official requirements for a spirit to be called bourbon is that the mash bill must contain more than 51% corn, I would assume a bourbon like character would be the result of this recipe. But what about rye etc. And how do the starches convert? If we start at boiling temp, doesn't that destroy any enzymes? Not doubting you all, just curious about the science and also excited to get a mash started, which I shall do when I get home this weekend.

You find amazing stuff on this forum!

[RC Al]

It's still a sugar wash, the cereal is there for the flavour, enzymes and resting don't come into it at all
Give it a go, I was pleasantly surprised by the nutrigrain version

[Dig Brinker]

Read the whole thread, there are variations people are doing to give different bourbon/whiskey flavours :handgestures-thumbupleft:

[Whiskey Baron]

So has anyone done a heads & tails run of CFW (or any of the variants / tweaks people have done) in their pot stills??

I used to throw the heads & tails when ever doing CFW into the next spirit run, but about this time last yr I started saving them to do a heads & tails run.

So back in June I had enough heads & tails saved to throw in the boiler & after watering down to a safe 30% I had just under 20L at the start of the run. Once it was all said & done I collected 4L of hearts, threw it on toasted American Oak & had the plan of not touching it until Xmas/ New Yr...

That was until last weekend... :))

I had a cpl of shot glasses of the stuff - sipped - not thrown down & DEAR ME!! :scared-eek: Bourbon quality just went up several notches on the awesome scale!! :handgestures-thumbupleft: So I got a few mates who liked regular CFW to try the heads n tails run and they were like "WTF did you do to this? This is just better / smoother" So we did a side by side comparison of the 2 & the heads & tails version always was the pick between all 4 of us.

So if anyone out there has been debating whether or not to save heads & tails of CFW (or any other recipe on this forum) to do a run - give it a crack. I didn't change oaking procedures or storage location. The only thing that was different from this run to regular CFW runs was this was a heads & tails run.

And I can't wait to start saving heads & tails up again & do another run. Will certainly be doing more of this in the future :handgestures-thumbupleft:

[woodduck]

I'm guessing it's the tails giving the flavor.
This might mean you could creep into your tails more on your spirit runs and some of these flavors may come into your normal runs.

[southern45]

Put my first 60L of this wash down today (2 x 30L fermenters) with a few tweaks to use up what I had in the house.

Looking forward to testing this one out through my 5 Star bubbler! :music-headbanger:

[78Monk]

Got 45 litres of this down yesterday. It's bubbling like mad but forgot to add the bloody lemon juice.
Should I add it tomorrow or just let it ride?

[The Stig]

I wouldn’t bother, I never use lemon juice.

[78Monk]

Thanks mate, it's going nuts at the moment. I'll leave it out.

[Georgio]

I have started adding oats to this recipe as well as rye. Very Jameson esk. The oats leave an amazing baked good after taste. 2 weeks in a second use 5L barrel and its ready to pull out and rest in some glass for as long as I can leave it.....so probably not that long :-D

[Georgio]

2 CFW dedicated 60L fermenters as well. Stig got me onto this using SAF Gold yeast. Lovin it, thanks mate :handgestures-thumbupleft:

[Doubleuj]

How much oats do you add? I love my Jamison’s

[The Stig]

How much oats do you add? I love my Jamison’s

:text-+1:
Yea Georgio, how much
I might try it im my next batch

[Georgio]

In 60L fermenter
450gms rye flour
375gms organic oats from woolies
500gms cornflakes
I didnt crush the cornflakes either just poured hot backset over to soften and stirred.
Tight cuts off the bubbler approx 93-92 ABV% (single run).

[Georgio]

I may even given the oats a quick toast next gen and see if the taste comes through.

[southern45]

I didnt crush the cornflakes either just poured hot backset over to soften and stirred.

Brilliant. I'm going to do this next gen. That'll save me a mess in the kitchen! :D