Marvin “Popcorn” Sutton was an American moonshiner and bootlegger and was later the subject of several documentaries. After being convicted of offences related to moonshining and illegal firearm possession, he took his own life aged 62.
5kg coarse milled corn
1.5kg dry malt – Corn or Barley
2 Tablespoons dry bread yeast
1. Bring water to boil in a large pot, once water has boiled add in the corn and mix thoroughly.
2. Let sit for approx 30 minutes.
3. Once mash reaches 68C add the dry malt and sugar, mix and cover for 60 minutes.
4. Transfer to a 30ltr fermenter and if needed top up to 25L with chilled water.
5. Allow to cool to 25c, sprinkle yeast on top and cover.
6. Allow to ferment for a week or so, until no activity is present in the airlock.
7. Do a stripping run and then cuts as per usual.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.