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Old 07-10-2013, 04:31 PM   #1
Jeremy_84
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Default Corn Cob Wine

My grandmother taught me to make corn cob jelly years ago. I have made it every year since then even in the military she would always send me a jar over seas where I was stationed. But I have been wondering has anyone made wine out of corn cob. It seems like it would be plausible to do so especially using sweet corn. I read the jack keller page in it and he says to use cracked corn. But I'm not going to waste good corn on this but I will use the cob though. So if anyone out there has made it please let me know the results or send recipe would be nice also.

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Old 07-10-2013, 04:35 PM   #2
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I don't think there is much sugar left in the cob.

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Old 07-10-2013, 05:12 PM   #3
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There are many jelly or jam wine recipes out there. If you like the taste of the corn cob jelly then there is no reason it can't make a decent wine. Check out jelly recipes and just use your corn cob jelly instead.

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Old 07-10-2013, 05:57 PM   #4
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Keller has a recipe that used the cob as well as the corn but I don't think the cob would have enough sugar or add enough body to the wine by itself. If I were going to do a corn cob wine without the corn I would also use golden raisins.

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Old 07-10-2013, 06:20 PM   #5
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That's what I was thinking is using raisins with it. I thought about using the jelly recipe and leaving the or pectin jell out of it. maybe honey would go good in it. Make it more of a mead base drink than sugar.

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Old 07-10-2013, 10:27 PM   #6
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Homegrown fresh sweet corn has a lot of sugar in the cob if picked young

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Old 07-11-2013, 01:33 PM   #7
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That's what I have is whole bunch of home grown sweet corn.

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Old 07-11-2013, 03:58 PM   #8
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I got a bunch if Silver Queen sweet corn too....if there is a recipe id like to see it/try it

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Old 07-12-2013, 02:19 AM   #9
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how do you think moonshine is made?

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Old 07-12-2013, 03:20 AM   #10
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I was looking around the interwebs and it seems that corn cob wine is not really that unheard of. It looks like these wines just need some raisins & acid blend along with the normal amounts of sugar yeast nutrients and wine yeast.

I am starting to be pretty interested in the stuff and may throw a batch together. I have some Karo light corn syrup in the cabinet and it is made with corn syrup, salt and vanilla. So vanilla might be a complimenting flavor with this. What all do you think of this plan:

1 gallon recipe

2lb whole ears of corn
Karo corn syrup to a gravity of 1.072
2 tsp acid blend
1 tea bag of hibiscus tea blend
4 oz raisins
1 vanilla pod
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast

First I will chop up corn into smaller pieces and freeze them. Then I will boil the corn for 30 minutes. Let it cool and then cut off the corn while saving the water. I'll save the actual corn for cooking later. Split the cob into some smaller bits and boil again for another 30 min. Next ill transfer the cob and water into the primary and mix in all the ingredients. The vanilla pod will be split, seeds scraped into primary and toss the whole pod in. Once the temp is right ill pitch rehydrated yeast. Let this ferment dry then transfer to secondary. I'll try and clear with bentonite. Once clear I want to try and rack, back sweeten, bottle and after it carbonates a little then pasteurize the bottles to kill the yeast.

Crazy? Or no? Do you think pectic enzyme would be needed? Some recipes across the interwebs had pectic enzyme and others did not.

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