Corn Cob Wine - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Corn Cob Wine

Reply
 
Thread Tools
Old 07-10-2013, 04:31 PM   #1
Jeremy_84
Recipes 
 
Sep 2011
Posts: 153
Liked 6 Times on 6 Posts



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.

 
Reply With Quote
Old 07-10-2013, 04:35 PM   #2
DoctorCAD
Recipes 
 
Jun 2008
Fayetteville, NC
Posts: 1,343
Liked 105 Times on 98 Posts


I don't think there is much sugar left in the cob.
__________________
Just because something CAN ferment, does not mean it SHOULD be fermented.

Honda88 Likes This 
Reply With Quote
Old 07-10-2013, 05:12 PM   #3
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


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.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 07-10-2013, 05:57 PM   #4
Heavywalker
Recipes 
 
Jun 2011
Chehalis, WA
Posts: 449
Liked 79 Times on 49 Posts


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.

 
Reply With Quote
Old 07-10-2013, 06:20 PM   #5
Jeremy_84
Recipes 
 
Sep 2011
Posts: 153
Liked 6 Times on 6 Posts


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.

 
Reply With Quote
Old 07-10-2013, 10:27 PM   #6
oogaboogachiefwalkingdeer
Recipes 
 
May 2012
, ok
Posts: 873
Liked 134 Times on 103 Posts


Homegrown fresh sweet corn has a lot of sugar in the cob if picked young

 
Reply With Quote
Old 07-11-2013, 01:33 PM   #7
Jeremy_84
Recipes 
 
Sep 2011
Posts: 153
Liked 6 Times on 6 Posts


That's what I have is whole bunch of home grown sweet corn.

 
Reply With Quote
Old 07-11-2013, 03:58 PM   #8
Bnew17
Recipes 
 
Aug 2012
Middle, Ga
Posts: 49
Liked 2 Times on 2 Posts


I got a bunch if Silver Queen sweet corn too....if there is a recipe id like to see it/try it

Nashbrewer Likes This 
Reply With Quote
Old 07-12-2013, 02:19 AM   #9
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


how do you think moonshine is made?

 
Reply With Quote
Old 07-12-2013, 03:20 AM   #10
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


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.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blackberry wine/sweet corn wine rseckler Winemaking Forum 4 12-27-2013 01:47 AM
High S.G. in corn whiskey wine liberty82 Winemaking Forum 4 01-10-2012 03:10 AM
Corn sugar in barley wine joey11bball General Techniques 15 02-28-2010 08:42 PM
Corn Wine pulpfiction32 Winemaking Forum 13 04-06-2009 11:20 PM
Corn Wine pulpfiction32 Winemaking Forum 2 01-04-2009 04:17 PM


Forum Jump