Home Distiller

It sure sounds to me like this corn is merely gelatinized. It would be the same as flaked corn: using high temperature rollers and steam to cook the grain. Like instant oats vs. raw oats, or quick grits vs. instant. Except in this case, the corn is not reduced to grits. Or is it?

Granted that I'm coming from a brewing (beer) perspective. Given a certain diastatic power of your malt, it will convert lots of adjuncts if given enough time at the right temperature and the right pH. Depends on whether you want your sugars simple (mono, disaccaride), or complex (tri, tetra, polysa...

Malted barley is always kilned (heated & dried to about 4% moisture) after steeping & germination. You can tell if it's been malted by chewing some. Malt will have a soft interior, raw barley will be very hard. Malted barley still needs to be mashed. Depending on the diastatic power of the m...