Steven Stillz Whiskey #33

Instructions

1. Put corn in burlap bag and wet with warm water
2. Place bag in a warm dark place and keep moist for about 10 days.
3. When the sprouts are about a 1/4″ long the corn is ready for the next step.
4. Wash the corn in a tub of water, rubbing the sprouts and roots off.
5. Throw the sprouts and roots away and transfer the corn into your primary fermenter.
6. With a pole or another hard object, mash the corn, make sure all kernels are cracked.
7. Next add 5 gallons of boiling water and when the mash cools add yeast.
8. Seal fermenter and vent with a water sealed vent.
9. Fermentation will take 7 – 10 days, when done, pour into still filtering through a pillow case to remove all solids.