Corn Cob Wine - I'm going for it!

[BigDaveK]

Had to do it!
Used 14 corn cobs, corn from the garden. Simmered the cobs then removed but didn't strain when cool.
There's sugar in them thar cobs - SG was 1.020 before adding sugar.

Transferred to secondary this morning....and again I am shocked, surprised, and pleased.
No, it doesn't taste like the Heartland. No corn flavor at all. More tropical. Yes, tropical. Crazy. And it's not thin at all, which surprised me.

What the heck am I going to do for an encore?

 

[suzyq2]

I love reading your posts. Please keep us updated with the outcomes.

 

[winemaker81]

What the heck am I going to do for an encore?

Dirt wine?

I still haven't figured out if you're my hero or if you're the winemaking equivalent of Dr. Frankenstein ....

Although being both is a definite possibility!

 

[BernardSmith]

This is interesting. I love the idea of finding ways to make wine from what many view as a waste product. Wine, not from corn, but the cobs. I often make wine from whey, the waste product from cheese making. I wonder what other "waste products" are used to make enjoyable wines.

 

[BigDaveK]

Dirt wine?

I still haven't figured out if you're my hero or if you're the winemaking equivalent of Dr. Frankenstein ....

Although being both is a definite possibility!

Our forefathers never wasted anything and from a modern perspective it's easy to think "Oh, they must have been desperate." They wouldn't do it if it tasted bad. Intelligent and resourceful people to be sure.

Dirt wine haunts me, an itch I can't quite reach.

 

[FlamingoEmporium]

@BigDaveK searching for his next wine

 

[winemaker81]

Our forefathers never wasted anything and from a modern perspective it's easy to think "Oh, they must have been desperate." They wouldn't do it if it tasted bad. Intelligent and resourceful people to be sure.

My father was born before the Great Depression and grew up on a farm on the Tug Hill plateau in NY. They wasted nothing, or as he said, "we used everything on the pig except the oink".

Until you posted it, I wouldn't think you'd get anything out of a corn cob, but I'm obviously proven wrong!

Dirt wine haunts me, an itch I can't quite reach.

I'm sure it will have an earthy aroma and flavor.

 

[BigDaveK]

Racked this morning.
Again I am amazed by a wine made with what would have been composted or trashed.
Bone dry, .990, and we hit 13.2% ABV. Like with many of my country wines, the alcohol isn't very noticeable. And there's even a perception of a little sweetness. No, no corn flavor or aroma. I used acid blend but there's definitely citrus notes. I kept extraneous ingredients to a minimum because I was curious how it tasted by itself so only added 50 gr of raisins, but might go to 1/2 lb next time. Next time? Yes, I'll make this again next year.

 

[vinny]

Well. I dunno what's in your backyard, but I like my kraut. It doesn't taste distinctly like cabbage. Often green apple comes through in mine with a broad sour tang. It has enough yeast and enzymes to ferment on its own... Without sugar!

Again, I dunno, but.... Hey, it's not dirt!

 

[vinny]

@BigDaveK searching for his next wine View attachment 92948

I picture it more like this

 

[vinny]

With assistants.

 

[BigDaveK]

With assistants.

View attachment 94428

I have those assistants and they're very helpful, though they think everything needs to be knocked over...or hidden under furniture.

 

[BigDaveK]

Well. I dunno what's in your backyard, but I like my kraut. It doesn't taste distinctly like cabbage. Often green apple comes through in mine with a broad sour tang. It has enough yeast and enzymes to ferment on its own... Without sugar!

I like my kraut, too, drag out the gartopf crock every year. Surely you can spare some for wine!

 

[winemanden]

BigDaveK is a REAL Country winemaker.

 

[QuiQuog]

Racked this morning.
Again I am amazed by a wine made with what would have been composted or trashed.
Bone dry, .990, and we hit 13.2% ABV. Like with many of my country wines, the alcohol isn't very noticeable. And there's even a perception of a little sweetness. No, no corn flavor or aroma. I used acid blend but there's definitely citrus notes. I kept extraneous ingredients to a minimum because I was curious how it tasted by itself so only added 50 gr of raisins, but might go to 1/2 lb next time. Next time? Yes, I'll make this again next year.



View attachment 94419

You seem to have had success with just about every weird thing you've fermented. I started wondering what you're really getting from the ingredients you choose. I started thinking about water wine, aka sugar wine, aka kilju. I watched a video on youtube where they make kilju, but flavor it mojito style with lime and mint. It struck me that they're not making kiju as much as they're making mojito wine. Have you thought of doing a "control" ferment to see what flavors these things are adding? I suggest, if you haven't already done it, that you make a water wine. You may have all the ingredients on hand already. It may sound silly, but maybe even try a couple of different yeasts?

 

[BigDaveK]

BigDaveK is a REAL Country winemaker.

BigDaveK is a real country winemaker because he's too damn cheap to buy anything other than raisins.

 

[BigDaveK]

You seem to have had success with just about every weird thing you've fermented. I started wondering what you're really getting from the ingredients you choose. I started thinking about water wine, aka sugar wine, aka kilju. I watched a video on youtube where they make kilju, but flavor it mojito style with lime and mint. It struck me that they're not making kiju as much as they're making mojito wine. Have you thought of doing a "control" ferment to see what flavors these things are adding? I suggest, if you haven't already done it, that you make a water wine. You may have all the ingredients on hand already. It may sound silly, but maybe even try a couple of different yeasts?

Yes, I've been very fortunate with my results and I'm grateful. It would be presumptuous to call it skill. I have books, I search and read the forums (a lot), I have books, and I research my main ingredient before I start. I do the homework and keep my fingers crossed. Let's face it, wine making isn't complicated.

Actually sugar wine is on my list for the exact reasons you mention. I'm very curious how a bare bones no frill wine would taste. Ground zero, a benchmark, the alpha, the fountainhead, square one, the baseline. Unfortunately I desperately need to make room in my freezers for actual food. I'll do it in a month or two, probably before prison hooch.

And I don't think I've done anything weird.

Yet.

 

[Ohio Bob]

Yes, I've been very fortunate with my results and I'm grateful. It would be presumptuous to call it skill. I have books, I search and read the forums (a lot), I have books, and I research my main ingredient before I start. I do the homework and keep my fingers crossed. Let's face it, wine making isn't complicated.

Actually sugar wine is on my list for the exact reasons you mention. I'm very curious how a bare bones no frill wine would taste. Ground zero, a benchmark, the alpha, the fountainhead, square one, the baseline. Unfortunately I desperately need to make room in my freezers for actual food. I'll do it in a month or two, probably before prison hooch.

And I don't think I've done anything weird.

Yet.

Any update on your dirt wine?

 

[winemaker81]

Yes, I've been very fortunate with my results and I'm grateful. It would be presumptuous to call it skill. I have books, I search and read the forums (a lot), I have books, and I research my main ingredient before I start. I do the homework and keep my fingers crossed. Let's face it, wine making isn't complicated.

Emphasis mine. Planning and forethought are key elements in making good wine. Winging it can work, but it's not consistent.

 

[TurkeyHollow]

Looks like a gluten-free beer to me!