Top Tweets for #JimmyRedcorn
We've had more than 40" of rain since February #downonthefarm. Currently, you can hear the roar of the spring from outside! As soon as the farm mills the next load of #JimmyRedcorn, it won’t take any time at all to fill up our totes with springwater to send to Prichard's.
It’s been a lot of hard work to process #JimmyRedcorn for our #contractdistilling project. But, as a result, one of the two corn wagons that had been stored in the workshop has been emptied and moved out. There’s one more wagon to empty. Then we can start salvaging the building.
All the ingredients had been delivered, so Seth Kimball of @prichardspirits wasted no time before cooking the farm's #JimmyRedcorn, then the wheat and malted barley for our mash bill. At the end he adds amylase, a natural enzyme to help break down the complex starches into sugar.
We’re always experimenting with botanical ingredients for our projects, but the single most important one is the grain: our heirloom #JimmyRedcorn. It’s all grown right here, from the farm’s own seed, #downonthefarm. No chemicals. This isn’t grain to glass; it’s seed to glass.
After siphoning off all the liquid from our #JimmyRedcorn beer, James Moore strains out the lees - the more solid sediments that accumulate in the bottom of the bucket. We don't want to waste any of the liquid, so he pours it into a brew bag to pull out as much of it as possible.
It takes hours to cook the farm's #JimmyRedcorn using our current setup. But you can tell it's done when it becomes a stiff, sticky porridge similar to heavy oatmeal. It's so stiff, in fact, our steel paddle can almost stand upright in it. At that point, we add the other grains.
This weekend we visited Hickman Farms Millhouse and picked up several 50 lb. bags of cracked #JimmyRedcorn grown #downonthefarm. The farm will sell some of this to other buyers, but for us, cracked corn can mean only one thing: a corn cook is coming up! Practice makes perfection.
Well, it took almost two months, but our #JimmyRedcorn beer mix has finally stopped perking. Now it’s time to siphon it out of the carboy and see how much alcohol potential it has left after eight weeks of fermentation. It went in at 7%. What’s your guess on what it came out as?
Now that the yeast is added, James Moore pours off his #JimmyRedcorn beer to let it ferment. Over the next few days we’ll keep a close eye on it. Once it stops perking, we’ll know it’s time to take it out and sample it. It was at 7% alcohol going in, but what will it come out as?
James Moore just added some yeast to his #JimmyRedcorn beer mix. Before he puts it in to ferment, he does a quick test of its alcohol potential using a Brix hydrometer, which measures sugar content. At 7%, which is higher than usual, we’re right where we want to be at this stage.
We’re sending our #JimmyRedcorn to a local mill, so we’re shelling the ears we had left from last year and bagging it all up for transport. We plan to send more than 800 lbs., which should yield 400 lbs. of meal/grits and about 25 pounds of cracked corn to use for distillation.
Some friends came to help us on our third day of shucking corn #downonthefarm. Kelcey and Nick helped harvest the remaining crop from the field early that morning, then spent the afternoon shucking it. We shucked all 3,000 ears of the #JimmyRedcorn we harvested this year by hand.
James Moore is tired but smiling after harvesting all but a third of our crop of #JimmyRedcorn #downonthefarm. You can tell how tired his father Charles is by that stoic expression as he turns the tractor home to start shucking the crop. A farmer’s work is never done. #FarmLife
After shucking, the beautiful, deep red kernels of #JimmyRedcorn are revealed. It’s a hybrid between Indian corn and the heirloom variety Bloody Butcher. Most of the 12-foot-tall stalks we grew #downonthefarm had more than one ear of corn on them, so plenty for our first spirits.
The first load of #JimmyRedcorn ears we handpicked #downonthefarm was hauled up to the back yard, so the whole family could help shuck them. The blue and white ears, throwbacks to this heirloom variety’s roots as an Indian corn, were set aside. We won’t use those for seed corn.
After a week of dry weather, it was time to harvest our #JimmyRedcorn #downonthefarm. Our small farm doesn’t own a combine, so we picked the ears by hand, then loaded them onto the trailer. We filled it up 3 times before we stopped for the day, not yet halfway through the field.
We harvested some #JimmyRedcorn to roast this week. We’ve done this before with ears still in the milk stage and they had a unique caramel flavor. But these had already become “dent” corn. It won’t be long at all until we’re harvesting and storing this year’s crop #downonthefarm.
Our 4 ac. of #JimmyRedcorn is tall and green #downonthefarm. We inspected the crop this past week and were delighted to see it was often 11 -12 feet high, with multiple ears on the stalk. But we also saw plenty of raccoon and deer tracks to remind us they are eyeing the crop too.
Our #JimmyRedcorn is growing strongly in the upper field #downonthefarm. This week our family will break out the cultivator and do some weeding. When we’re working out in the field, we start as soon as the sun is up. That’s just part of the reality when you don’t use herbicides.
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