So what I found out is that it's pretty hard to find canned creamed corn without salt.
I found 15 oz cans of creamed house brand at Winco that have 300 mg per serving, while the whole kernel of the same brand is 200 mg. I found 6 Lb creamed style at Cash & Carry but they have 600 mg per serving.
So I took a can of the Winco cream style, a can or so of water threw in in a pan on top the woodstove and boiled it for an hour or so. When it cooled down a little I give it a little bit of lemon juice to bring the ph down then some enzyme, let it sit a bit then did an iodine test and found the starch to be converted. Then I added a little sugar, a pinch of Epsom salt, and pitched the yeast when it was at the right temp stated on the yeast package (EC-1118 that according to the package expired in 2003) , threw it in an old juice bottle, shook it up a bit to give it a little oxygen, and put the ferment lock on it. In a couple of hours it started bubbling away. I put it in a dark place and forgot about it fer a couple of weeks. Unfortunately I forgot to take an initial hydrometer reading
, but today I noticed it had quit bubbling and the yeast had all settled to the bottom so I dropped the hydrometer in it, and the hydrometer said it was done, so I tasted it, and it definitely tastes like alcohol. Not enough wash to run thru the still though. This experiment was just to see if the creamed corn with 300 mg of sodium per serving would ferment good.
Since I got about 3 or 4 projects I'm juggling at the same time it might be a bit b4 I get back to this, but next experiment will probably be to do the same thing with that 6 lb can of 600 mg sodium / serving creamed corn. Maybe I'll remember to take an initial SG reading next time. Maybe I'll use fresher yeast also.
Mama told me to never drink unless I was alone or with somebody.
"It's only for medicinal porpoises."