РЕЦЕПТ ПРИГОТОВЛЕНИЯ БРАГИ ИЗ КУКУРУЗЫ. Делаем кукурузный виски или бурбон

Looking for a proven corn mash recipe for homemade bourbon? We'll explore proportions, hydration ratio, and preventing the mash from souring. In this video, we'll detail a recipe for cold-saccharified corn mash using Koji yeast. We'll create the right mash for homemade corn whiskey (bourbon). We'll discuss proportions, choosing a hydration ratio (1:4), the need for malt, and the process of pitching Chinese fermenting yeast. We'll also cover a technical detail: using an antibiotic to prevent souring in grain mash. Switch from regular sugar moonshine to high-quality grain distillates. Koji Corn Mash Recipe: Ingredients: • Corn grits — 3.2 kg (4 packs of 800 g) • Malt (Pilsen or Kursk, unmilled) — 1.5 kg • Koji Yeast (Koji Angel) — 45 g (9 g per 1 kg of total yeast) • Water (temperature ~25°C) — 21-22 L (hydrodynamic ratio ~1:4.5) • Antibiotic (amoxicillin or doxycycline) — 1 capsule (optional, to prevent souring) Step-by-step process: Crush the malt using a food processor or grain crusher. Pour the corn grits and crushed malt into a fermentation vessel (total grain weight — 5 kg). Pour room temperature water over the yeast. Be sure to leave some headspace in the container (about 20-30%). Mix thoroughly. Open the antibiotic capsule, pour the powder into the mash, and mix (to protect against pathogens). Evenly sprinkle koji yeast (45 g) over the surface of the wort. Wait a few minutes for it to soak, then thoroughly mix the entire mash. Cover with a lid (it's okay to leave it unsealed during the first few days). For the first 3-4 days, be sure to stir the mash 1-2 times a day, lifting the sediment from the bottom to prevent caking. After 4 days, seal the container tightly with an airlock and leave until fermentation is complete. Links and contacts: Support the channel: 💳 Transfer to card: 2204 1201 0177 1869 Useful links: 🔹 Telegram channel (sharing recipes): https://t.me/malehobby 🔹 VK group: https://vk.com/semhobby Timecodes: 00:00 Why you should ditch sugar in favor of grains 00:30 Ingredients: corn grits and base malt 01:45 Adding components and water (cold saccharification) 02:40 Important rule: space for foam in the fermentation vessel 03:50 Choosing yeast: Koji (Koji Angel) vs. enzymes (Amylosubtilin and Glucavamorin) 05:45 What is hydromodulus and how to calculate it 06:40 Protecting grain mash from Souring: Adding an antibiotic 07:45 Dosage and correct pitching of koji yeast 08:25 Starting fermentation and the appearance of the mash 08:45 Maintaining the mash: how often to stir the corn lees Hashtags: #moonshine #cornmash #bourbon #koji #whiskey #homemadealcohol #men'shobby ⚠️ WARNING: Content is intended for individuals over 18 years of age. Excessive alcohol consumption is harmful to your health.