96 Comments

• D

  Comment Author: dave

  Published on: Jan 29, 2015

  started my corn mash ( your recipe ) 24 hours ago. It started fermenting an hour later. The next morning, still going strong. got some liquid from the mash in my bubbler bottle,, about an inch, is this normal? now it seems that my buckets have calmed down some, no movement in the tubing, but I can here action in the buckets. is all good? and if so, how long at 72 indoor temp should it take to be ready?

• M

  Comment Author: Mr.h

  Published on: Jan 27, 2015

  After 3 weeks mash still at 5 perfect alchol with hydrometer ,hasn’t moved off 5 percent in 5 days, can I distill it now or how do I fix the fermentation,used 5lb. Cornmeal,1lb.,chocolate malt,12 lb, surger 5 gal., spring water and 1 1/2 red star quick rise yeast,I’m stumped?

• S

  Comment Author: SHiner

  Published on: Jan 25, 2015

  I’ve put to much sugar in my mash.the yeast has stopped working and wash is still sweet.can I offset this by adding more yeast.used turbo to directions,but gotta lil heavy handed on tha sugar….help would like not to start over started 6days ago.

• L

  Comment Author: Linda

  Published on: Jan 13, 2015

  I have the same questions that are here on your post. If possible, would you forward the answers to me? Thank you, sincerely, Linda

• ID

  Comment Author: Illinois Distiller

  Published on: Jan 13, 2015

  When making a mash, should the mix be stirred during the fermentation after the yeast has been added?