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January 10, 2014 posted in Recipes

Corn Whiskey Recipe

If you're looking for instructions on how to make corn whiskey moonshine, you're in the right place. Following is a detailed corn whiskey moonshine recipe, illustrated with pictures. If you like it, make sure to check out our other articles on making moonshine.

Mashing Equipment

  • First, making corn whiskey mash is pretty simple. You could get by with less, but having the following basic equipment will make this a lot easier. You'll want to have a large pot for mashing, a wort chiller for cooling liquid, a brewers thermometer, cheesecloth, a plastic funnel, and a spare plastic bucket for aeration. If you're looking to buy new or upgrade your existing gear, make sure to check out our recommended distillation equipment guide.

   

Ingredients

  • As far as ingredients go, you'll need the following:
    • 8.5 lbs. of crushed corn (sometimes called flaked maize)
    • 1.5 lbs. of crushed malted barley*
    • 5 gallons of water
    • 1 package of bread yeast(Fleischmann's Active Dry works well)

*Note, barley MUST be malted, otherwise recipe will not work (more on this below).

 

Procedure

  • Heat 5 gallons of water to roughly 165 degrees Fahrenheit. Once the temperature is reached, cut off the heat. It won't be needed for a while. Pour all of the crushed corn into the water and stir for 3-5 minutes. After that stir for 5-10 seconds every 5 minutes.

    • The corn will turn to a "gel" as it gets stirred up. Do not be alarmed, this is perfectly normal. The corn is being broken down and starch is being released, which makes the mixture quite thick. Once the barley is added and mashing begins, the mixture will thin out considerably.

 

  • Monitor temperature as you are stirring. Once temperature has dropped to 152 degrees, add the malted barley and stir for 1-2 minutes. Once stirred, cover and leave the mixture "rest" (sit) for 90 minutes.

    • During the rest enzymes in the malted barley will actually convert starches in the corn and the barley into sugar. Later, during the fermentation process, yeast will be added and they will actually turn the sugar into alcohol. So, to rephrase that, what we're ultimately trying to do during mashing is turn grain starch into sugar so we can the add yeast and turn the sugar into alcohol during the fermentation process. The enzymes found in malted grains (i.e. malted barley) are what make this conversion. Without enzymes, none of the starch will be converted into sugar and fermentation will fail. So, It is critically important to use malted barley, and not regular flaked barley, for this recipe.

 

  • While the mash is resting, it'd be a great idea to make a "yeast starter" by re-hydrating the yeast in a glass of water. For this recipe, add 2 packages of active dry bread yeast to 1/2 cup of 110 degrees F water along with 1 tsp. of sugar.

    • Completing this step allows you to verify that the yeast is good (a "yeast cake" will form and expand on top of the water if it working). This step also allows the yeast to get a "head start." Once added to the mash, the yeast will be able to begin rapid fermentation immediately. This reduces the chances of contamination of the mash by ambient bacteria.

  • After 90 minute rest, the mash will need to be cooled down to a temperature suitable for adding yeast. This is generally somewhere in the neighborhood of 70 degrees. Either use an immersion chiller to rapidly cool the mash, or simply leave it sit for several hours. Once cool, you'll need to pour the mash through a cheesecloth or a very fine strainer to separate solids from the liquids.

    • It's always to cool the mash as quickly as possible to reduce the likelihood that the mash will become contaminated with ambient bacteria while it is sitting. Immersion chillers work great for this. 

    • We like to use a cheesecloth and we'll scoop a little bit into the cheesecloth bat at a time and then squeeze the hell out of it. If you use small amounts you can wring out the bag and recover most of the liquid (which means you'll end up with more final product).

 

  • After cooling and removing grain solids, aerate and take a specific gravity reading with a hydrometer or a refractometer. The easiest way to aerate is to pour the mash back and forth between two sanitized buckets. If you see froth and bubbles forming when you do this, you're doing it right. Pour back and forth 10-15 times. Take a specific gravity reading by filling a test tube and using a hydrometer or by dropping a bit on a refractometer collection plate. 

    • Aeration is critically important. Yeast need oxygen to survive. Without aeration fermentation could fail and the yeast won't do anything. Aerate!

    • The specific gravity reading is used to determine potential starting alcohol. Basically, it allows one to determine how much alcohol will be in the wash if everything goes well during fermentation. After fermentation, another reading will be taken to determine actual alcohol content of the wash. Both readings are needed to calculate this number.

  

  • After aerating and taking a specific gravity reading, add the entire contents of your yeast starter to the mash. Finally, transfer your mash to the fermentation vessel.

    • We use 2 small packages of bread yeast per 5 gallons of mash

    • Our favorite container for fermentation is a 6.5 gallon glass carboy.

 

  • The last step of the mashing process is fermentation. Once the mash has been transferred to the fermenter, seal with an airlock and leave it sit for at least 1 week, and as many as 3 weeks. If it's still bubbling, it's still fermenting. Leave it alone until you don't see any bubbles.

    • We made our own airlock using a rubber stopper, some clear plastic hose, and some zip ties. Loop the hose a few times and add some sanitizer solution so the the very bottom of a few of the loops are full, forcing air to bubble out while not letting any air in.

 

Here's a Bonus Download

Thanks for checking out our site and reading this article. As a thank you're here's a bonus pdf download for your reading pleasure. It's a brief overview of distillation.

Distillation

For a quick video on turning your wash into high proof shine, check out our How to Distill - 101 article and video. Also, make sure you check out our copper moonshine still kits before leaving.

  • Interested to make whiskey as a passion.

    Posted by JOe on November 10, 2016
  • I tried this last year. It was beautiful everybody liked it so much they are keep asking for more. Tomorrow I am making an other 10 gallon batch.
    Cheers

    Posted by Kuldip Dhaliwal on October 05, 2016
  • why is my corn mash extremly thick ? i did as said in the above article? i Added some extra water to thin is out. was this a bad idea? i have it not airlocked and fermenting so well see how it turns out.

    Posted by korben smith on September 17, 2016
  • Simple recipe.

    For every gallon you have you add a pound of (cracked) corn and two pounds of sugar. i always do five gallons of water, five pounds of corn and ten pounds of sugar and it comes out of my still at 140 proof.

    Posted by sammy on July 24, 2016
  • Do you have to wait for the mash to cool before straining or can you strain it then use a wort chiller ?

    Thanks
    Pat

    Posted by Patrick Horgan on July 19, 2016
  • Ok I followed this recipe except I used turbo yeast. I Made the mash 3 days ago, the OG was 1.060 it was aggressively bubbling in my lock for about 24 hours. Today I checked the SG and it was 1.010. I’ll give it until 4 more days to see if it finishes but it looks like right now I’m about 7.88% abV. I made a new mash today except again I used turbo yeast and I added 5 pounds of dextrose. The OG was 1.091.

    Posted by Jed on March 18, 2016
  • Ok I followed this recipe except I used turbo yeast. I Made the mash 3 days ago, the OG was 1.060 it was aggressively bubbling in my lock for about 24 hours. Today I checked the SG and it was 1.010. I’ll give it until 4 more days to see if it finishes but it looks like right now I’m about 7.88% abV. I made a new mash today except again I used turbo yeast and I added 5 pounds of dextrose. The OG was 1.091.

    Posted by Jed on March 18, 2016
  • Ok I’m trying this recipe except I’m using turbo yeast in place of the Active Dry yeast. Will let you know how it turns out.

    Posted by Jed on March 15, 2016
  • I made about 5 gallons of mash, I put 5 lbs of fine corn meal in 2 gallons of boiling water. It became very thick. I kept stirring it until it cooled to about 150 degrees f and I added about 4 tablespoons of Amylase Enzyme and kept stirring it at 150f for about an hour. It became thin obviously from the conversion. I put it in a 6 gallon fermentation bucket. I heated another 2 gallons of water to about 125 and added 12 pounds of plain sugar stirred until it all melted. I added it to the container. I then poured another 1 gallon of water in the bucket. Once to cooled to about 90 degrees F. I put 4 tablespoons of instant yeast in 4 tablespoons of water and added about 4 ounces of 100 degree f water and mixed it up. Once it doubled in size, I mixed in in the Mash. It started fermenting in about 45 minutes, had nice bubbling in my lock. 6 days later its still working. How long will it take to finish? I forgot to do the SP check prior to fermenting like a dummy but does the longer it takes to ferment mean it will have a high ETOH content?

    Posted by Jed on February 29, 2016
  • I am not able to get enough sugar out of 8.5 pounds of corn to make a 5 gallon wash that will convert to more than about 4% potential alcohol . I have tried using malted barley and or amylase to convert the starch. anybody have any suggestions?

    Posted by carl on February 28, 2016
  • I use sweetfeed to make a traditional mash. when I take a hydrometer reading to determen the amount of suger in suspension, what reading am I looking for.

    I use 5 lb sugar but never know if I should add more

    Posted by gregg on February 25, 2016
  • Any suggestions on charcoal filtering systems?

    Posted by Steve Walrath on February 14, 2016
  • Ingredients calls for one packet of yeast. In The procedure, you call for two packets of yeast. What is a small packet size, better yet, how many teaspoons?

    Posted by DAve on December 31, 2015
  • No sugar? Am I missing somerhing, or none is needed because there is enough in the corn…..

    Posted by DC on December 29, 2015
  • Looking for a simple corn or rye recipe for a 2.5 gallon still.

    Posted by Duane on December 24, 2015
  • I use corn to make a mash when I have filtered it before it goes through my still can whats left be used again?i use a still spirits 4ltr distiller.if anyone can help please email me at k.j.l@blueyonder.co.uk…..thanks.

    Posted by karl on November 26, 2015
  • Can cracked corn be used

    Posted by WIllie on November 26, 2015
  • “Once the temperature is reached, cut off the heat. It won’t be needed for a while” When does the heat come back on?

    Posted by DEan on October 26, 2015
  • Andrew, 1.20 is very high. In fact it would be too high to make beer with beer yeast, but it would be a very good start with distillers yeast. I have no experience with bread yeast. For a couple extra dollars go first class. AS to how long it can sit after fermenting and before distilling: days, weeks, months. Once the fermentation is done the alcohol will preserve the product and not let bacteria take over. However the yeast cake on the bottom may start to decompose causing a yeasty, bready, musty odor and taste. This can be delayed by keeping it cool, down to 33 degrees F if you like. If you are distilling 2 or 3 times the odor and taste may not get carried into the finished product.

    Posted by keener on September 29, 2015
  • hi, would this work with fresh corn that has been pureed?

    Posted by brad on August 24, 2015


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