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
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!