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Is plain ole' deer corn "whole kernals" ok to use?

Sure is. Just needs to be broken up some or cracked as its called.Please think about where topic should be posted.{I moved this one from recipes]

What is the reason for cracking the corn?

I already mixed everything "Without" cracking it, gona be ok?

might should of read a bit dont ya think

I did read, the only thing I could find was that cracking the corn exposes the starches in the middle.....

If I am using sugar for the alochol and corn for the flavor....
I am still going to get flavor cracked or not....right?

theres a hull on that corn that will keep the flavor inside

would that corn taste better if you sucked on a kernel or chewed it up?

Acutally I tried that..... couldnt taste any difference.

Actually I have found that once the corn is soaking in the water it will swell and start to split somewhat.

You will get more flavor from cracking the corn... but you will get some flavor without cracking it.

moonshine, what 'exactly' is it that you mixed up? You'll get corn flavor that way. I haven't tried this, but I think that If you broke that corn up some and made more surface area then you'd get more corn flavor. Depends on your taste... and what your gonna do with it. If your gonna put it in a small barrel for a while then go for the big flavor.

Also, if your using malt in your recipe then that starch is all potential alcohol. There is a distinct flavor that comes from fermenting common cane sugar and whole corn and a different and distinct flavor from fermenting corn starch converted with malt. I like the corn and malt...

I used....

5 Gallon water
7.5 Lbs Sugar
5 tsp Yeast Nutrient
?About? 6 Cups of Deer Corn "It was just handy"

I used (2) fermentors so I have double the ingredients above.

As of now I have no desire of letting it age. I want just "Good Ole Shine"

Last one made was with sweet feed. Very Good Shine "Everyone is begging for more!

junkyard dawg wrote:would that corn taste better if you sucked on a kernel or chewed it up?

What you just described is "Chicha":

In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry.[7] Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.) Chicha prepared in this manner is known as Chicha de Muko.

That poster hasn't been seen here in almost a decade.

Holy thread resurrection Batman!