Rad's Gerber recipe switch

[Alphadog007]

I have a question on Rad's original Gerber (cereal) post. He writes:

" * Simmer equal amounts of water and sugar for 30 minutes or longer to invert sugar.
* Combine boiled components with cold water and cereal to bring up to total volume.
* Let cool to 95F.
* Pitch yeast.
* Aerate for one hour.
* Cap and insert air lock. "

Later in the thread he and others talk about boiling the cereal (some say as long as 30 minutes (also)) rather than just combining along with cold water (above) to the inverted sugar water. Doesn't that denature the cereal? What is the best way, Rad's original post or boiling the cereal also (for 30 minutes)? Note: The post started with Gerber but changed to various other cereals.

[Yummyrum]

The cereals are for nutrient and flavour . They are not mashed IE converted to sugar so it doesn't matter that they are boiled . Boiling the cereals is better than adding to cold

[Single Malt Yinzer]

The Gerber recipe is a Sugarhead: https://homedistiller.org/wiki/index.php/Sugarheads" onclick="window.open(this.href);return false;" rel="nofollow

Sugarheads are spirits that use white table sugar as the base for fermentation, like a rum, but may containing additional flavoring adjuncts. If grains are included they do not undergo saccarification conversion so they do not add fermentable sugars to the wash.

[fizzix]

That mistaken denature assumption shows you are thinking, Alphadog007, and that makes it a good question.
The cereals have already been cooked at the factory, so long have been denatured of any enzyme power they may have had.
It's strictly yeast nutrient and food at this point and all your alcohol will be derived from the sacks of sugar.

Keep analyzing and questioning. It makes you a good distiller with a thorough understanding!