Corn Moonshine – Basis for Homemade Bourbon Americans are famous for their love to corn moonshine. If the beverage was made in Kentucky, then after 2 years of maturing in oak barrels it has a right to be called “bourbon”. In other states it’s just corn whiskey.
For a guide on making apple pie moonshine, check out our apple pie moonshine recipe. Place your mash pot on its heat source and pour in 5 gallons of water. Heat water to 165 °F. Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize. Stir mixture continuously for 7 minutes.
Run your grain mixture through the mill about three to four times, allowing the grain’s natural enzymes to break down into short-grain sugars. Then, throw the grain’s starches into a pot of boiling water, allowing the bourbon mash to eliminate the cracked grain. Stir in the mixture until the sugary liquid called wort appears.
You are now ready to distil your wash to make bourbon style whiskey. The wash should be siphoned into your still to leave behind the sediment. Please refer to the instruction manual of your distillation unit for detailed instructions on distilling your spirit. We recommend using the Alembic Pot Still and attaching this to the Grainfather.