Post by shu9265 on May 24, 2011 8:40:59 GMT -5
Got this from a good friend of mine and wanted to share with my friends and family here.
Please be careful if you make this and use good quality equipment!
Homemade brew
First the parts:
1- 32 gallon 'new' garbage can
1 -50 sack of whole kernel corn
30lbs of sugar
clean water
1 pack of yeast, "Turbo Yeast" works wonderful
still<>Reflux is the best Ive used
mason or Ball jars
Take your garbage can there and add your corn, add enough water to it just to cover it, leave it in the sun for about 24hrs.
Next day, your corn should feel kinda soft to the touch. Empty all water out, and put the lid on, now let it set for another day.
3rd day, add enough water to fill about 1 ft above the corn, then add all sugar to it, then fill up and leave set for tomorrow.
4th day, add your yeast, stir
5th day, this stuff should be bubbling like there is a heater cooking it.
leave it alone until it completely quits bubbling, 4-7 days depending on outside temp.
when it quits, cook off in still, alcohol evaporates at 173 degrees, so don't catch anything before that, and nothing over 206 degrees.
Filter through about 5 coffee filters before putting in jars.
Makes about 5 gallons of high quality shine:
You will need a hydrometer to 'cut' it down to about 80 proof. Use distilled water to cut with. The first quart will usually run about 140-160 proof, so it definitely needs cut.
Please be careful if you make this and use good quality equipment!
Homemade brew
First the parts:
1- 32 gallon 'new' garbage can
1 -50 sack of whole kernel corn
30lbs of sugar
clean water
1 pack of yeast, "Turbo Yeast" works wonderful
still<>Reflux is the best Ive used
mason or Ball jars
Take your garbage can there and add your corn, add enough water to it just to cover it, leave it in the sun for about 24hrs.
Next day, your corn should feel kinda soft to the touch. Empty all water out, and put the lid on, now let it set for another day.
3rd day, add enough water to fill about 1 ft above the corn, then add all sugar to it, then fill up and leave set for tomorrow.
4th day, add your yeast, stir
5th day, this stuff should be bubbling like there is a heater cooking it.
leave it alone until it completely quits bubbling, 4-7 days depending on outside temp.
when it quits, cook off in still, alcohol evaporates at 173 degrees, so don't catch anything before that, and nothing over 206 degrees.
Filter through about 5 coffee filters before putting in jars.
Makes about 5 gallons of high quality shine:
You will need a hydrometer to 'cut' it down to about 80 proof. Use distilled water to cut with. The first quart will usually run about 140-160 proof, so it definitely needs cut.
now that should knock your soaks off 
