In making "Mountain Dew" or "White Lightning'" the first step is to convert the starch of the grain into sugar. (Commercial distillers use malt.) This is done by "sprouting" the corn. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm. When the mash gets through "working" or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called "wash" or beer and it is sour..
SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.
INDIAN HEAD CORN MEAL WHISKEY
Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brew shops)
1- sachet of 48 turbo yeast
4- gallons of spring water
After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.
WHEAT GERM RECIPE
1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocery
2oz. of an acid blend witch has citric acid, malic acid and another this can
be found in any liqour stores that sell home brewing stuff
5 lbs sugar the cheep stuff works just as good as the name brand
and 5 gallons of water
1oz of bear yeast
All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream.