POUR HOT WATER 

15 barrels at 200, it will go down to 195 as you pour it in the tank, then it will go down to 168 as you pour the corn in

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ADD SALT 1 pound

calcium fosfate

it adds calcium and fosfate, 2 of the ingredients we need in water (calcium, fosfate, chlorine)

it will activate the enzymes

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ADD HYDROCLORIC ACID

The third ingredient we need in water, it will bring the PH down to where the enzymes need it and keep the bacteria away

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{calcium, fosfate and chlorine are naturally in water}

{hydrochloric acid can burn you on contact}

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ADD CORN 550 pounds

cook it for 45 minutes at 168, until the temperature drops to 160

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ADD ENZYMES N. 2 15 minutes into the cooking

They work at higher temperatures, they are liquefying enzimes, they thin the mash by breaking the 6 carbon "strings" of the corn

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ADD BOTANICALS

juniper, galangal, orange peels, gentian

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ADD RYE

cooks at 155

it's carbons are of 5 units

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ADD PENTOSAN ENZYMES

they are made for rye as they break down the 5 carbon "strings" typical of rye

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Cook until temperature drops to 140

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ADD SACCHARIFYING ENZYMES

they don't tolerate high temperatures, they break down the "strings" to 1 carbon units

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PREPARE YEAST

let temperature drop to 100 then start preparing the yeast

In a bucket pour 10 liters of water at 95 and add 500g of yeast

Stir and add a little bit of mash, then stir and let sit for 20 minutes to start the culture

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ADD YEAST

The temperature of the mash should have dropped to 92, pour the yeast in

(different yeasts work better at different temperatures, Justin's works at 86)

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FERMENT 4 DAYS

transfer to a fermenter and let ferment for 4 days. After that it should stop bubbling

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AGING

Genever is aged in brandy barrels