Recipe file created July 12, 2004.
Traditionally, Corn Squeezins is the fermented juice of the corn stalks after processing the corn. This recipe also uses a by-product -- the water the corn was cooked in. Be sure not to salt the water when you cook the corn!
Cook corn on the cob for supper. DO NOT salt the water. Reserve cooking water for the wine.
Put corn water into primary fermentor. Add all other ingredients except yeast. Add enough water to the liquid to make 1 gallon. Let sit overnight.
Check specific gravity -- it should be between 1.090 and 1.100. Add yeast. Stir daily for three or four days, until frothing stops.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup corn syrup dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of syrup. Rack every three months until one year old. Bottle.
The 12 cobs of corn is a minimum. You can get a fuller flavour if you cook more than 12 cobs in your water. Also, if you don't use that many at one time, you can freeze the corn water until you have enough.
If you end up with more than one gallon of corn water, you can leave the pot on low heat to evaporate the excess. This also has the effect of condensing the flavour.
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