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Sweet Corn Wine Experience?


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#1 Rufus

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Posted 04 January 2011 - 11:58 AM

Last summer while I was freezing sweet corn I decided to make try making sweet corn wine using a reciepe I found online. Now I can't get the wine to clear and even ran it through a course filter and it didn't even really improve. Any suggestions to clear this wine?

#2 cknowlto

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Posted 04 January 2011 - 12:02 PM

Sounds like a starch haze.

http://winemaking.jackkeller.net/problems.asp

Just my guess, but with sweet corn, I bet it's a pretty good one.
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#3 bushrinker

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Posted 04 January 2011 - 04:44 PM

Sounds like a good call on the starch cknowlto. You'll have to get your hands on some amylase enzyme. Anyone you know that brews beer should have some. I got it at the Brew Shop I get my wine stuff at but it was with the beer brewing supplies. I would think you'll have to give it a double dose, and I know it works best at warmer temps.
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#4 Wade's Wines

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Posted 04 January 2011 - 05:41 PM

Mind posting your recipe? Did you add sugar or just use the sugar in the corn?
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#5 Chef Neil

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Posted 04 January 2011 - 06:08 PM

I started mine after reading a post here about corn wine.

here is my link- http://winemakingfool.wordpress.com/corn-wine/
I too have a hazy wine and waited for it to clear, not happening...
I am taken with the ease of fining agents, and will apply some soon-
I will update when it happens.
Other than being cloudy, the flavor is remarkable- like drinking the corn off the cob.

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#6 Rufus

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Posted 05 January 2011 - 08:53 AM

Mind posting your recipe? Did you add sugar or just use the sugar in the corn?


Here is the reciepe I used:
I blanch my corn before freezing and used the water from the process.
2.5 lbs Sugar
1/2 tspn pectic Enzyme
1 1/2 tspn Acid Blend
1/8 tspn tannin
1 tspn yeast nutriant
Cote de Blanc yeast

#7 cknowlto

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Posted 05 January 2011 - 02:52 PM

I started mine after reading a post here about corn wine.

here is my link- http://winemakingfoo....com/corn-wine/
I too have a hazy wine and waited for it to clear, not happening...
I am taken with the ease of fining agents, and will apply some soon-
I will update when it happens.
Other than being cloudy, the flavor is remarkable- like drinking the corn off the cob.


Now I HAVE to try it.
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#8 Wade's Wines

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Posted 05 January 2011 - 06:01 PM

Thanks Rufus and Neil.
I'd sure like to see a recipe that all the sugar came from the corn! Anyone ever found one?
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#9 deb_rn

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Posted 05 January 2011 - 06:25 PM

After you cut the corn off the cob... there is a lot of gooey goodness left in it. I would put bunches of those spent cobs in the water and let it leach out for a bit.

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#10 Curt

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Posted 05 January 2011 - 07:15 PM

Wade, You might want to search moonshine making for a recipe. All their fermentables come from the corn. Just stop before the distilling step......or not. roflmao.gif

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#11 Wade's Wines

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Posted 05 January 2011 - 09:07 PM

Get you a copper kettle,
Get you a copper coil,
Cover with new made corn mash
And never more you will toil,
You'll just lay there by the junipers
While the moon is bright,
Watch them jugs a fillin'
By the pail moon light! :)
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#12 Chef Neil

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Posted 06 January 2011 - 05:38 PM

Deb- I made a stock from the cobs. then added my sugar and took a SG reading...

This wine if clears will head on out to a wine fest, along with a few other "country wines"-
(better clear- better clear....)

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#13 deb_rn

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Posted 07 January 2011 - 05:41 PM

So, what does it taste like?

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#14 Chef Neil

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Posted 08 January 2011 - 07:33 PM

So, what does it taste like?

milk..

smileycheers.gif

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#15 Duhhuh

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Posted 08 January 2011 - 09:55 PM

And now I be curious as to the taste of this. I was riding around yesterday wondering what I like to make this winter. I have some blueberries left from this summer, but the sweet corn has peaked my curiousity as well. Do tell.




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