steamed made corn likker

[Tater]

Was talking to a 78 year old timer who made corn likker when he was young Got him to go over way he made it as a boy with his dad and other kin Heres what he said..We made a boiler and steamed cooked white corn meal adding water as needed to get a thick porridge like goop.We let this cool.Then took a paddle stirring/breaking up any clots adding water and heating up with steam again until they has a thinner soup/thin gravy like mixture that would let the paddle fall over if stood up in middle kinda between slow and fast.Heating til it was hot enough to add malt(could stick finger in it 3 times but not 4)Stop heating it and then added malted white corn ground up (.he said with old hand grinder) Stirring it in letting this cool before adding yeast.He also said long as the dogwoods were blooming they didn't add any yeast. He said when fermented out the beer didn't have a lot of grain meal left in it but also that it was dipped with bucket to fill the still .When still was filled wash was also used in first run with thumper.They would fire boiler off and steam the likker off . Saving tails(tails he called backins and were apparently not kept till bad tasting.Because he also said some times if they had lot flavor they would be used to temper with) otherwise were to use back in thumper .After first run all the slops were dumped back in ferminter with corn meal to start another ferment using half the slops each run after that.Also said that if first run was poor all of it would be used in thumper .