😈CANDY CORN WHISKEY & ZOMBIES?!?! HALLOWEEN SPECIAL🎃

Yep, it’s exactly what it sounds like. I made Corn Whiskey with Cracked Corn and Halloween Candy Corn. It might just be the scariest thing I’ve ever done. Keep an eye out for Candy Corn Zombies! Recipe and Links Below. *Options if you'd like to support Bearded & Bored:* Shirts & Drinkware - https://bearded-and-bored.creator-spring.com/ Patreon Monthly Contribution: https://www.patreon.com/BeardedAndBored Monthly Contribution through YouTube = click the JOIN button next to the Subscribe button. One Time Contribution to help me buy supplies: https://www.paypal.com/donate?hosted_button_id=KZTPG73VX2DXC Recipe: Original Gravity 1.072 Final Gravity 0.996 12 pounds of cracked corn - https://amzn.to/3ebRCZY 7.5 pounds of candy corn – https://amzn.to/2TIgqzw 1 pound crushed pale malt - https://amzn.to/35OZo8h 1-2tsp of commercial Amylase Enzymes – https://amzn.to/3ecFasZ 1tsp Glucoamylase – if desired - https://amzn.to/3mF7gQK ½ tsp citric acid – https://amzn.to/2HKYNMB Yeast Energizer – https://amzn.to/3jT3HVn Distillers Active Dry Yeast - https://amzn.to/2TFtmpH Brew Bag - https://amzn.to/3oJEqjX 6 gallons of water 1. Using a Brew Bag to hold the grain, Bring 5 gallons of water and corn up to 190F to gelatinize the corn, stirring constantly for 1 hour. You can add some enzyme on the heat up to thin the corn a little. Allow it cool naturally after the cooking to let it continue to gelatinize. 2. Once the corn is thoroughly gelatinized and cooled to 155F, add amylase enzymes, stir well and allow it to mash for 90 minutes. Maintain a temperature of at least 145F for the entire 90 minutes to allow the enzymes to work. Allow it to cool naturally overnight to continue the mashing and covert as much starch as possible. 3. Make Candy Corn Invert Sugar Syrup: In a separate pot, heat 1 gallon of water to a boil then turn off the heat and add all the candy. Stir until completely dissolved. Add ½ tsp of citric acid and bring the solution up to a boil for at least 20 minutes, then turn off the heat and allow it to cool to room temperature. 4. Once the starch in the corn is fully converted, drain the grain bag and squeeze out all the liquid you can. 5. Add the invert candy corn syrup to the corn wash, cool to 85F, then add enough water to hit 6 gallons. Take a gravity reading. You should be close to 1.072. 6. Dump the wash into your sanitized fermenter, add yeast energizer and yeast, add 1 tsp glucoamylase to aid in any remaining starch conversion, then seal up the fermenter with an airlock. Allow it to ferment until it has finished and the final gravity reading is 1.000. 7. This wash could theoretically be distilled to make a sugarhead corn whiskey, but that’s your business. The equipment I use the most: Glencairn Glasses - https://amzn.to/33mnyY2 Aquarium Pump - https://amzn.to/3gQUdJ0 Hydrometer - https://amzn.to/2ZixC33 Bucket Spigot - https://amzn.to/2IBceO5 StarSan - https://amzn.to/2P1XFqR Airlocks - https://amzn.to/2ADAQRg Grommets for Airlocks - https://amzn.to/2Rx9m7U Mini Siphon - https://amzn.to/2Df7fQz Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases. Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water and essential oils. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly. TWITTER - https://twitter.com/BeardedNBored #HalloweenWhiskey #CandyCorn #BrewingWithCandy