SECRET Popcorn Sutton’s Cornmeal Mash recipe explained.

My name is Chuck Colson and I'm here to teach you how to make my famous postman tower. Now they might be assuming that an Appalachian Suika wizard in the woods is nothing more than a peasant, and in that sense they are absolutely right. but being a redneck here isn't so bad and the people who make moonshine in these Appalachian Mountains came a hundred years before you decided to call us rednecks; in fact, they were one of the first settlers of the British. Islands that brought theft and knowledge thanks to the production of whiskey with barley and oats.

I come from a long line of people who started using these tricks with corn and then I came along and perfected my famous

recipe

using two Carlys who were born in the North. Carolina in nineteen in a four to six and lived most of my life in Tennessee is no stranger to trouble, but I got good at avoiding the law so I could make money smuggling whiskey all over Tennessee now that Everyone knows a little about me and how I learn these techniques, let's get to the point. I make enough

cornmeal

mash

for a five gallon bucket.

You will need a five gallon bucket, two and a half pounds of corn flour if I play with the sugar 3/4 ounce of yeast and five gallons of water, this is what you do: take D and a half pound of crumbled flour. I'm here, can you pour it down here in this bucket, just mine? There has to be five pounds of sugar right on top of a wooden spoon. Then I'll add some boiling water, take a gallon of water and boil it. I will prepare the boiling water. You will sprinkle it on your mixture that is a little hot.

The purchases. water and you will turn your mixture like this then he will take a spoon and you will stir it just keep stirring until it's all mixed now you have to keep the spirit here until you're all mixed and you're going to nurse in a spell they're cooling off , it's very hot, four gallons of water in your bucket, you feel it now, the water temperature must be hot too, it's not enough to burn you, now that it's gone, Bailey will add your three quarts. ounces of yeast, let it start working five days, here's what. Receive the look after all the yeast has eaten all the silver instead of being sweet at this point it should be super sour so a little bit of tang oh wait my first sauces walk though the

popcorn

.

Sutton is well known for making

cornmeal

and moonshine

mash

. He omitted important information about the fermentation process using corn flour. Corn flour is made by drying corn kernels and grinding them into powder, corn flour is used in this

recipe

for its flavor and to provide some of the sugar and the mixture, most of the glucose comes from corn sugar. table, sucrose, which is a disaccharide that is soluble in fructose and glucose. Adding boiling water to corn flour and sugar allows the glucose monomers to be released for use by the consumer. Yeast added later, allowing the mixture to cool to room temperature before adding the yeast, is important to create an environment they can boost.

The active dry yeast used belongs to the sacro species. I see service, which is a single-celled eukaryotic microorganism. The addition of dry yeast. the yeast to the warm mixture allows them to activate or bloom on the surface of the liquid the yeast is responsible for creating ethanol in the fermentation process within the yeast one molecule of glucose can enter glycolysis to produce two molecules of pyruvate using two NAD+ to produce two NADH in the process instead of entering the citric acid cycle and oxidative phosphorylation, the two pyruvate molecules are decarboxylated to form two acetaldehyde molecules, the two CO2 molecules lost during this step result in the bubbles that are seen on the surface of the mixture as fermentation. proceed using two NADH the two acetaldehyde are reduced to two ethanol molecules to NAD+ are regenerated for another round of glycolysis and fermentation the creation of ethanol is the goal in the fermentation of cornmeal mash and a gravity hydrometer can be used specific to estimate the percentage of alcohol content of the final product here is Sutton

popcorn

to explain his calculations when we started this project here the specific gravity of this liquid was one point zero four or five at this time, as you can see, the specific gravity is zero, which means the yeast has eaten everything. children became alcohol and we have a little formula using backwards everywhere else we take the group starting with the specific gravity and we subtract the final specific gravity and you get a number now here it is starting the specific gravity is one point zero four five the Ender The gravity of the Pacific is a point zero zero, so you take your point zero four or five and you know today is 131 45 and that's equal to five point nine percent alcohol.

You want to make it a little stronger, but I wouldn't really drink this well. you need some good old steel here, but you know what that is for another video, so we'll talk to you later, reshape the cutout so that when the steam goes down it can escape and come back up again, miss gag, and then it's over. and hit this worm, okay, tonight, barley, cold water, why it turns liquid and goes to the bottom. 180 degrees, uh, now JB, you can start putting the face on the lid and go over here a little bit and I'll start over here.

I've done a good job with that paste, yes I still make some, but put this paste on every connection. You have to make the payment state work and bloom or you can grind it well and make a paste with it or make a paste with oats. I've never had a perfect handle on my life if something doesn't go wrong, I mean, something goes wrong in everything you do. I guarantee something will happen today and I hope nothing as big as blowing a cap off or something, but I have to hurry up and put on some dough. this total, I don't know, you don't, last night I was pretty quick with the jerks' cock, did you hear it, yes, you heard it, once it starts working, you still have to always be on the lookout for leaks, now he found himself with a leak somewhere.