COVID-19 Update: We Are Fully Operational at This Time and Shipping Daily M-F. Please Allow 3-5 Business Days for Orders to Ship.

This blog provides information for educational purposes only. Read our complete summary for more info.

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)
    • 2 lbs. of crushed malted barley*
    • 6.5 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 6.5 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.

  • is malted barley home-made? What’s the process?

    is anyone using alcohol from moonshine for ethanol fuel for vehicles?

    Posted by Steve on February 22, 2021
  • Can you use malted rye instead of malted barley?

    Posted by Joe on February 01, 2021
  • I use the foreshot alcohol ( the first portion to come off that you normally throw away) as charcoal lighter. It works great and does not change the flavor of your food

    Posted by Jeff on January 14, 2021
  • Can mash from making potato whiskey work in the place of barely malted?

    Posted by Jerry on January 11, 2021
  • love your recipe but it is lot different than gramps made but it is better this way to keep rats and possums out of it and getting hair in it

    Posted by larry on November 23, 2020
  • I am looking for a 15 gallon pot that I Already existing 6" Reflux that i have

    Posted by Matthew parker on November 23, 2020
  • Have tried this recipe twice and followed to the exact wording.. without success of a good ABV..
    first batch 60 proof SG never gets high enough out of both batches it was 1.030…my opinion this not a good recipe..might work for others,but for me..

    Posted by Dawson on December 02, 2020
  • I would like to know if you carry the brew pot in this blog. If not, can you tell me where you got it?

    Posted by STeve on December 02, 2020
  • Theoretically after you distilled your mash what would you age in?

    Posted by Tella on September 09, 2020
  • followed corn whiskey recipe, but only achieved 40 gravity points without sugar. Had to add 10.5 lbs. of sugar to achieve 80 gravity points. does this sound normal in your experience?

    Posted by Ron Gregory on July 28, 2020
  • Someone earlier said “isn’t this illegal?”. Knowledge can never be made illegal. I know how to make enhanced nuclear devices. as long as I don’t do it or provide the knowledge to a foreign power, it is perfectly legal. it is legal to make firearms in the united states. until you actually shoot someone, it is perfectly legal.

    Posted by Rocky Rick on June 23, 2020
  • Seeing that it is still illegal to produce ’shine in the us reminds me that Decades ago, a wine tour guide at Beringer winery here in the napa valley said that during prohibition, the winery used to sell dehydrated grape juice. the product came with cautions: do not add water to the dehydrated powder. do not add yeast and let ferment, etc. “if you do, you will end up with wine!”

    Posted by Evan on June 08, 2020
  • What amount of ingrediants do you recomend to make mash for a 30 gallon pot

    Posted by keith on June 08, 2020
  • There are no stupid questions as I saw someone post. The only stupid question is one not asked.

    The purpose of added malted barley is to give the wort the proper enzymes to allow the sugars to turn to alcohol.

    The question I saw about the wort not bubbling could be answered by not adding yeast. It is possible to allow fermentation with wild yeast but that is much harder to do and you chance bad flavors due to the wort starting to spoil before fermentation begins.

    The wort needs oxygen for fermentation in the beginning for the yeast to multipy. I shake my vessel or use an oxygen stone hooked to an oxygen bottle to aerate.

    Use a refracometer in the beginning to check for brixs.

    Multipy all your ingredients by 12.6 to get enough wort for 63 gallons.

    Yes, multiple grain change the flavor profile of the finished product.

    Loveabond is a color profile outcome using a particular grain.

    Moonshine or distilled alcohol is not legal to make in the USA without the proper licensing and is only legal to make at home if you are licensed to do so but only for ethanol purposes…

    Yes you can use cracked corn but without grinding it you do not get the full strength of the alcohol outcome. Try using rolled corn and grinding it. The rolled corn is pulverized and is easier to gring.

    I know there are other questions but I will have to stop here for now.

    Posted by Mark on May 20, 2020
  • Based on how silly and uneducated many of these questions are I can assume most of you asking these questions have no business distilling alcohol. It is not a hard process if you educate yourself.

    Posted by Michael on May 18, 2020
  • I didnt strain my mash before fermenting,will it still ferment if i strain befoer i distill?

    Posted by Steve on May 06, 2020
  • Jeff, the barley provides the enzymes required to convert the starch to sugar so the yeast can eat it. If you don’t use barley you can add amylase enzyme

    Posted by MArk on May 01, 2020
  • What do you substitute for barley if one lives in a country where there is no barley?

    Posted by kwame on April 21, 2020
  • Do I have to put barley in it? Why can’t I can I just use whole kernel corn like the old-timers did it?

    Posted by Jeff on April 21, 2020
  • Bob: What’s the purpose of distilling? Right. Separating ethanol from water. Are the solids at the bottom of your fermenter ethanol or water?

    Posted by jason on April 16, 2020


Leave a comment

Please note, the design of our website does not allow us to respond directly to blog comments. Please email us directly regarding questions about products. We don't answer questions about recipes, procedures, etc. However, feel free to leave a comment or respond to comments made by others!

Enter your email address below and we'll send you a free eBook on how to get started with brewing or distilling!