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00:10 Suggesting making a sacrifice run for a new still or just learning how to
00:20 In a large pot add 1-½ to 2-21/2 of filtered or spring water to a boil
00:30 Add 5 pounds of white sugar and stir well to dissolve
00:42 Add 5 pounds of cracked corn to the sugar water and still well
00:52 Add the lid and stir every half hour for 1-2 hours
01:03 Showing a 5 gallon BPA free food-grade bucket
01:17 Discussing where to place a grommet for an air-lock
01:28 Drill a ⅝” hole off-center to the right in the bucket
01:38 Take a temperature reading with an infrared thermometer before adding more water
01:48 Grab the free grain bill sheet at the blog
02:30 Fill out the grain bill with all the information
03:08 Add the sugar, water, and corn to a 5-gallon food grade bucket
03:22 Add enough hot water to the stockpot to get all the grain and sugar out of the bucket
03:47 Discussing how to add more hot water to reach a temperature of 95-100 degrees
04:04 Optional, dissolve yeast in water and a little sugar
04:17 Cotton flour sack towels use
04:30 Take another temperature reading to know the temperature of the last gallon of water
04:50 Discussing the benefits of filtered water
05:05 Add enough warm water to within 1 inch from the top of the bucket for a 95-100 degrees
05:22 Take a reading with a hydrometer and make a note in your grain bill
05:51 (Optional) Add a cup of sugar if you are not doing a sacrifice run to be able to get a better quality
06:17 Sprinkle 8 grams or .25 ounces of yeast into the bucket
06:44 Remove the lock seal on the new bucket lid
07:06 Attach the grain bill to the 5-gallon bucket
07:16 After 30 minutes check the mash to see if the yeast is foamy and bubbling
07:39 Take a temperature reading, make a note on the grain bill and snap the lid on the bucket
08:00 Add water or moonshine to the max line in the airlock and put in the grommet in the bucket
08:17 Place the bucket in a 75-degree room for 5-10 days
08:28 Discussing stirring the bucket once a day
08:39 If the airlock is too deep, pull it out of the bucket a little more
08:49 Listen to the bubbling in the airlock
09:09 Showing the bulging in the lid only after 10 minutes of fermenting!
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