Primitive hooch?

[Fritz The Cat]

I've got a ferment going that includes nothing but corn, water and yeast. It's the second day and it's bubbling, not real fast but it is bubbling. This got me thinking about how they did it in the mountains back in the 1800's. Did they have access to cultured yeast or did they just let nature take it's course? What would it have tasted like?

Any ideas?