Discussion Corn Cob Wine anyone

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lxskllr

No Lifer
Nov 30, 2004
59,404
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Just dropping this off

They call it wine throughout the article, and only mention distillation in passing. That stuff was clearly distilled. You can't ferment to 40%+ alcohol. The alcohol will kill the yeast before it gets that strong.
 

whm1974

Diamond Member
Jul 24, 2016
9,436
1,569
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Just dropping this off

If I'm not mistaken don't distilled spirits are supposed to be distilled at least twice to make them safe to drink?
 

whm1974

Diamond Member
Jul 24, 2016
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If you're going to be "fussy" about what you drink you wouldn't be brewing alcohol out of trash!
Of course I'm being fussy about what I drink. And why would I or anyone else with any sense drink alcohol brewed out of a trash bag anyway?
 

lxskllr

No Lifer
Nov 30, 2004
59,404
9,928
126
If I'm not mistaken don't distilled spirits are supposed to be distilled at least twice to make them safe to drink?
No, but you need to take the correct cuts. The heads and tails are put back for redistillation, and the middle cut is kept.
 

WelshBloke

Lifer
Jan 12, 2005
32,683
10,854
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Of course I'm being fussy about what I drink. And why would I or anyone else with any sense drink alcohol brewed out of a trash bag anyway?
You started a thread about, and expressed interest in, brewing alcohol from left over corn cobs!
 

whm1974

Diamond Member
Jul 24, 2016
9,436
1,569
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No, but you need to take the correct cuts. The heads and tails are put back for redistillation, and the middle cut is kept.
I really don't anything about distilling. Only aware enough that is illegal without a permit or not safe to drink unless properly done.
 

WelshBloke

Lifer
Jan 12, 2005
32,683
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Did the young woman use a trash bag to produce the wine? No she she didn't. She clean everything before hand. :rolleyes::rolleyes::rolleyes:
Id imagine that the inside of a new trash bag is pretty clean.
Thinking about it a plastic bag is probably a good vessel for brewing. Its clean to start with and you just throw it away at the end rather than clean it. It conforms to the size of the liquid so youd have minimal contact with the air. You can pour the "wine" off the sediment at the end just by stabbing it at the right point.
 

snoopy7548

Diamond Member
Jan 1, 2005
8,235
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Did the young woman use a trash bag to produce the wine? No she she didn't. She clean everything before hand. :rolleyes::rolleyes::rolleyes:

I saw a trash bag crumpled up in the corner. She must have brewed the wine in the trash bag beforehand and then made it look all nice for the video; the best wine I've ever had was brewed in a trash bag.
 

whm1974

Diamond Member
Jul 24, 2016
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I saw a trash bag crumpled up in the corner. She must have brewed the wine in the trash bag beforehand and then made it look all nice for the video; the best wine I've ever had was brewed in a trash bag.
So? That doesn't mean she used a trash bag to produce booze now does it?
 

Captante

Lifer
Oct 20, 2003
30,340
10,859
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First I've heard of this, what happens if you use too much? Of course I never hear of anyone cooking with 200 proof alcohol and why would they anyway?


Something to do with the alcohol/high-pressure combination leading to highly explosive concentrated fumes potentially encountering a spark then doing what they do best?

And yeah I can't imagine grain-alcohol would do much for the flavor of anything!
 

WelshBloke

Lifer
Jan 12, 2005
32,683
10,854
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Corn Cobs are not grains. Sweet corn is a vegetable not a grain as well. While field/dent/flint corns are grains. :rolleyes::rolleyes::rolleyes:
I mean you can probably classify corn as a fruit, vegetable or grain but its descended from the grasses like the rest of the grains.
 

zinfamous

No Lifer
Jul 12, 2006
111,695
31,043
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Interesting. I'm kinda curious to try that. Who would have known you can make wine in the instantpot lol.

Only part I find odd is not putting the cover to seal it though? Wouldn't you want it to be completely sealed? The fermentation process will basically eat up all the oxygen and then stop and then it will just age, but never go bad since there's no oxygen, at least that's what I always figured happened but I'm in no way an expert at this.

fermentation is usually an anaerobic process, so no need for oxygen (as it can kill most of those critters). But the alcohol-making yeasts do like a little oxygen. It's still sugar that matters, so low oxygen environment, plenty of sugars is what you want.
 

dawp

Lifer
Jul 2, 2005
11,347
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Under Federal and State permit to do that. :rolleyes::rolleyes::rolleyes:

First I've heard of this, what happens if you use too much? Of course I never hear of anyone cooking with 200 proof alcohol and why would they anyway?
I have a recipe to make gummies from extracted botanicals, if ya know what I mean, that used everclear, either the 151 or 190 proof, with a Magical butter machine.


only the 151 proof is available where I'm at.