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Why not sprout and dry (malt) your corn for a single malt corn whiskey? No need for barley malt or surgar. The flavor is great.

You can find white corn (the best for whiskeys) at a Mexican market. It is used to make totillas and not treated with chemicals. Soak the corn for 36 to 40 hours in a bucket or pot and change water 3 times a day then put corn in a grain bag, plastic one from the market where you bought the grain or ...

I started using amylase when doing AG single malt millet. I have trouble with malting this and I think the grain has been to old to get a good sprout. The amylase cost is so low I like to add this for insurance and I find no taste difference. As far as comparing to burbon, I don't like barrel aged w...

I thought I would post this recipe as I have not seen any recipes using totally malted corn. This recipe makes a great tasting pure corn whiskey and fairly easy to make. I make this in 5 gallon batches. I malt and dry my own white corn and keep 30 lbs. + on hand. I medium grind just enough needed fo...

For an AG mash you will need a total of 6 to 7 Kgs of grain to be converted.

I have malted alot of corn and make a 100% All Corn whiskey with it. It is easy to do. Get a feed bag from your grain supplier. These are now plastic rather than burlap and drain very well. Soak grain for 24 to 36 hours in the bag which sits in another container (cover with water in plastic trash ca...

I use mine so often that I don't have time for anything more than a wash. This might even improve the taste.

Thanks for the corn conversion info as this will help with the recipe. The sprouts were 1" and I think they were done right. I didn't get an OG and I couldn't take a starch conversion test due to the lack of iodine and hydrometor. I now have remedied this and also have some amylase to help with...

I sprouted the corn by soaking for 30 hours then in a moist towel for 5 days (10lbs. and 85% germination) and it worked great, smelled good with no mold. I sun dried it and ground it to a medium grind. Mashed it at 152F for 1.5 hours. I fermented it with turbo yeast (brought down by a friend) for 10...

I live in a small town in Mexico where the only grains available are corn, wheat or sorgum. I have malted, dried and ground malt for a mash an had very poor conversion. My question is, can anyone suggest anything to improve the conversion? Would adding malted wheat or malted sorgum help? How about b...

Bencornish
How did you end up making an all corn whiskey? Did it turn out good?
I have tried all malted corn that I malted,dried and crushed. I let the ferment get to hot (turbo yeast) and blew the whole batch. I would like to try this again but maybe not with 100% malted corn.

If you are going to use your grain right away, why not put your grain in a pressure cooker for 20 to 30 minutes and bypass the jars, lids and cleaning. Simply pressure cook your gain or grains?

Does anyone have a recomendation on a good corn whiskey or simple whiskey yeast type or brand? I understand that a no or low ester producing yeast is best for distilling. There also seems to be a problem with the turbo yeast? I am sorry if this has been a subject many times but I can't seem to find ...