I have been reading a book called the Foxfire Book, It deals with things that were done in the late 1800's and early 1900's.
One of the subjects is moonshine, They have a recipe for corn liquor with only using 3 ingredients.
1. Fine ground white corn
2. Corn malt
The book says for a 55 GAL barrel to fill the still with water and stir in a half-bushel of corn meal , when it comes to a boil let it bubble for 30-35 minutes, when cooked sufficiently, pour into barrel , add a gallon of uncooked meal and let the hot contents of the barrel cook it alone.
The next day put a stick in the barrel standing straight up and thin the mash with water until the stick falls to the side of the barrel.
Then add a gallon of con malt to the barrel and stir it in good, at the same time add a double hand-full of raw Rye to the barrel, sprinkling it around over the top to make a cap.
cover the barrel, the next day stir up the mixture in the barrel, then leave it for 2 days and check it again.
on the 5Th day of its working it will be ready to run, the cap will be anywhere from 1/2" -2" thick or may just be a blossom cap (suds) all of these are fine.
when the cap is nearly gone, the mixture is ready to run.
Has anyone ever tried this? I'm guessing the corn malt is used instead of yest? I am also guessing it should be a good corn flavor sense the only other ingredients are water and rye?
WOULD THIS BE A GOOD RECIPE?
Moonshine the flavor of the South.