I learned of this recipe years ago from a post by Carolina Shiner on Home Distilling sister site. Very simple sugar type mash with cornflakes added for flavor. Ends up tasting like a good corn whisky. Here is what I do with the recipe. Started a fresh batch yesterday.
5 gallons of warm, not hot water [approx 100 degrees]
12.5 lbs sugar [about]
1 big box of cornflakes crushed/ground into a fine-ish meal. Best if you have a blender or food processor. I love my wife she lets me use hers.
You can also use an old fashioned rolling pin and crush them up. I like to use frosted flakes myself.Red Star Champagne yeast.
How to: place ground up cornflakes in your mash bucket. Add about 1/2 of the sugar. Add about 2 gallons of the warm/not hot water. I take mine right out of the hot water tap. We are on well water so chlorine is no problem. Stir until sugar is dissolved. Add more water and the rest of the sugar until you get 5 gallons. Stir well. Be sure temp is a little below 100 degrees. Add yeast and stir for a minute or so so its distributed throughout the solution. Cover it up as you would normally do and in about 2 weeks you will have some fine stuff to run through your still.
For inquiring minds...my wash temp was 94 degrees yesterday and it was bubbling like crazy after 4 hours. Had formed a little cap on top. I stirred it up really good once more and left it alone overnight. This morning it was at 80 degrees and still bubbling.
Good luck and best wishes to all. This is a good recipe. One-Eyed Jack Carter
