E137 Sweet Potato Bourbon Mash

welcome to stillworks and brewing my name is randy and this is the channel it's all about home distillation and brewing so what do we got going on today well today while the other day i was at the grocery store and they had these big bins and they were full of sweet potatoes and i got to thinking i got to do something with them sweet potatoes what can i do okay one of my most favorite drinks is bourbon so i love sweet potatoes put them together you got sweet potato bourbon okay so that's what we're going to try to make today um but first things first there's something that you can do to really help this channel out and you can do one two or all five number one if you get time and you haven't done it yet a lot of you have but if you haven't done it yet please hit that subscribe button down there in the corner uh hit that notification bell so every time we come out with something new you'll get notified number three share this with your friends let them in on this uh number four if you like what you see please give us that thumbs up and of course number five leave a comment and i'll get back to you as soon as i can okay so let's get ready to get started now hey so what's our ingredients list well first thing i got 10 pounds of ground corn okay and then i got five pounds of the six foot barley and just for a little bit of sweetness i got two pounds of white wheat and the star of the show i got six i got eight pounds of sweet potatoes all right and one other thing i was going to add into it is well it's 12 and a half ounce almost one pound of maple syrup okay so that's our ingredients let's get going so for the first step what we've got to do is i have in my brew pot uh about 200 degrees water it's just almost a boil so what i'll do next is i got one of these because corn is going to turn very thick so what we need to do is we need to get them starches out of our corn and gelatinize it so let me put my bag in my mash tun all right so then what i'm going to do is let me put we'll start off with a couple gallons of that boiling water okay so i probably a couple again let's get started let me grab my um got my mash paddle here yeah i think i'm gonna need a little bit more water okay so let's start mixing in our corn all right we're getting that all mixed in i'll bring the camera over here but it fogs right up you can't see nothing anyway all right so what all i'm doing is mixing in this ground corn trying to get all the dough balls out of it all right so there's five pounds i do love to smell this corn i'm getting a little thick i think i'll put a couple more cups of water in there because it will get thick get all mixed up i could see okay so it's all wet all mixed up so what we need to do now actually just one more cup because okay so our corn is all in so what we're going to do is cover it up cover that up and we're going to give that an hour to get some of that starch out of that corn to joltanize that corn okay all right so now while that's doing that we got to get our sweet potatoes so while we're waiting on our corn we'll get our sweet potatoes ready because we're going to have to soften them up so we're going to cook them i did wash all my sweet potatoes okay let's cut the lens off i don't know why and what we want is just smaller pieces to help it cook faster i'm just making pieces about about that size and i don't don't peel them because there's a lot of goodness in the skin of them sweet potatoes okay all right if you see any kind of bed spots i just like to cut them out just because okay so let me get all these cut up okay so what do we got going on all right like you like before we got the corn is in the mash tun we put boiling water in there and we're going to let that cook for about an hour we cut up a large sweet potatoes got them in the pot here uh it's a full pot too so what we want to do is we want to simmer these potatoes to get them soft okay um so that's where we're right now so once we get these all soft we're going to end up mashing them out we'll get to that okay so we just gotta let this stuff cook for a little while then we'll move on to the next step i i and this bourbon one thing i'm going to do with this that i don't normally ever do is i'm thinking about just back sweeping just a little bit with either some maple syrup all right i'm gonna put some in the mash but i'm thinking that i might back sweeten it just just just a touch with some maple syrup i thought maybe that might be pretty good okay so with that being said all right give me a little while we'll get this stuff for cooking and we'll uh we'll move on to the next step all right we'll see you in a bit okay so it's been an hour let's see what corn looks like oh nice and thick now normally what i've been doing is putting high temperature enzyme in here once it gets to 190 or below but i ran out so we're going to do this the hard way so what i'm going to do is let's put first let's check our temperature okay and we are 147. so we need to boost the temperature up a little bit all right let me put a couple cups of hot water in there hopefully we'll boost the temperature up loosen this up port is a delicious flavor sometimes it can be a little bit pain to work with okay let's see what our temperature is now oops uh we are looking okay 160 that's perfect what it's going to do is when we put the grain in that temperature is going to come down so what we got we're going to put our two six row barley now six row barley has a lot of diet setting power so it's going to uh convert them starches of that corn over into sugars get all this stirred in i might just have to add a little bit more water to it pretty thick now that green once it starts to uh convert them sugars of the corn or the starches of that corn over into sugars it'll loosen up a lot here shortly it won't take too long okay so that's our six rows moved in i mean it's you can see it's pretty thick all right let's get a little bit of wheat here i think it's two pounds we'll put that in so the sweet potatoes over here they're getting soft okay so let me check my temperature one more time it might have to put a little more hot water in the booster up because we're looking for uh yeah because i'm only at 138 so it needs to be up somewhere between 145 and and 150. so let me add two cups of this that should boost her up that loose from europe too that's always a plus i mean okay number check for temperature one more time 153 perfect i'm gonna leave it right there so what that should do is that's gonna convert all them great starches from that corn and of course from the grain all into sugars so right now if you touch it it just feels watery wait till we come back we'll we'll show you it's going to be a little bit different okay so what we want to do let's put the top back on it put the top back on and we're going to reset our timer for an hour and a half and let it do its thing okay uh the temperature i just turned the temperature off on the sweet potatoes we're just going to let them sit there and do their thing okay so we'll be back all right our grains are just about done i'm gonna go ahead and mash these sweet potatoes and see if i can do it without making a big giant mess i'm just using a potato masher and then we'll end up putting this into the firm manners with all the liquid don't uh don't discard the liquid uh make sure you use the liquid too because there's a lot of good stuff in that liquid then we'll get it out after a while or after a ferment we'll get it all out okay so now i'm gonna get these all mashed up so it sure does smell good our grains has been uh converting for about an hour and a half if you i mean it's nice and runny now okay i did do a search test on it come back that the conversion has taken place so now what we're going to do is let me put my mashed sweet potatoes into a fermenter okay let me get all of it [Music] all right now what i'm going to do is i got these are uh like six gallon fermenting buckets i'm gonna put it all in here pour it back and create to divide it up between two buckets because i want a little bit more because i don't have so so much sediment in this i want a little bit more volume so that i'll end up with six gallons after everything is done all right so let's sparge all this over into there okay so i wanted to some maple syrup in there for a little maple taste okay all right let's check our specific gravity see where we're at i'm hoping we're going to be pretty close we are at 1.0 uh that should be pretty darn nice i think we'll be okay with that okay okay so what i want to do i'm going to divide these i drew off about about eight gallons because i know i'm gonna have a lot of sediment but i just want to mix these two because i want to make sure that it all will get fermented with the sweet potatoes okay okay so the only thing i forgot to show you was i did uh check my ph it was just a hair high so i gave it a couple pinches of citric acid brought it down right at 5-2 so i'm very very happy with that so the next thing for me to do is um check the temperature uh once it gets below 90 which will probably be later on this evening i'll put my yeast in and it's going to ferment to a week to 10 days and to be done and then the other thing is our hash is ready to firm that okay i guess there's just one thing left to say hey thanks for stopping by and we'll see you next time here on stillworks and brewing

Channel: stillworks and brewing

Views: 4,828

Keywords: distilling, bourbon, still, how to distill whiskey, whiskey, Stillworks and Brewing, Distilling, home distilion, Ales, distill, distillation, shine, distilling alcohol, distilling whiskey, distilling rum, distilling bourbon, bourbon mash, mash, whiskey mash, aging spirits, spirits, running a still, single malt whiskey, apple whiskey, checking PH, corn mash, all grain mash, pumpkin spice, pumpkin bourbon smash, sweet potatoes, sweet potato, sweet potato mash, sweet potato bourbon

Id: nrxkCajswuc

Length: 20min 57sec (1257 seconds)

Published: Tue Nov 30 2021