Still Making Moonshine - sprouting malt corn

http://www.highprooffilms.com/ Jim Tom gets ready to put up another run of shine by soaking a bag of malt corn in the branch. 140 proof sample clip from the feature length documentary film "Still Making Moonshine".

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[cfromcinci513]

I work in a grain elevator can I use regular round up corn or should I use the non-gmo corn... Thats non genetically modified corn ?

[highproof]

@cfromcinci513

I believe you get out what you put in. You could use GMO corn and city tap water, but the shine won't come out like it would with natural corn and spring water. That's just my opinion.

[centervilletn]

noticed these fellers know the law...i didnt see a condenser..:)

[Vnix]

californie tee de teedeleleee

[sewingmachineheaven]

You make what you can where you can. I'm thinking of a Corn / strawberry brandy in the springtime in Florida because we have both. Sugar, corn, strawberry's and water. Southern fried!

[jaxv94]

why am i watching this...

[TheLegend2B]

popcorn would be proud

[Tienkamp87]

@chadlee1974 For 25 litres mash I use 4 kg sugar, 1 kg malted barley and 5 kg corn. Don't know the amounts in USA measurements.

Maybe something good to remember: if your still can hold 4 gallons, fill only to 3 gallon. Overfilling can be dangerous, just fill 3/4 of the total capacity and your safe :)

Good luck distilling

[chadlee1974]

Good evenin' guys and gals, I'm new to this, been researching the process for a month or so...can someone please tell me amounts of everything? The still I am building will only hold approximately 4 gallons of mash, I've almost got it complete and now I'm ready to start thinking about my mash....any advice would be very appreciated! Thank you and may your still never run dry!

[mltplmom]

I malt my own corn regularly. It took some practice and patience. I made a plastic barrel malting device. I put the soaked corn in it and rinse it and  turn it every day(kind of like a composter). The corn usually takes about 8 days in the barrell and 2 days to soak. Then when the sprouts are about 2 inches long -they get dried and ready to make the mash. Makes an awesome quality product.

[WildlifeSeriaLKiller]

@NineInchNails7777777 Not too mention the fact that ANY ethanol is metabolized into acetaldehyde, which is much more toxic than the alcohol itself. Cutting out the impurities helps a great deal, yes, but you still can't change the chemistry. Either way, if you drink too much you will dehydrate and get a hangover. Best prevention is to sip water between drinks.

[Mooseified]

My dad tells stories about back in the prohibition days when some of our relation got caught by the police when carrying the mash somewhere. I don't remember all the details, but I bet this guy could sure tell a fair number of his own stories.

Until I saw this, I never understood how they carried the mash. Now I know.

Also, in regards to the possible misinformation in the video: hangovers are a result of the body going through alcohol withdrawal the morning after a binder. Just take a shot.

[Mooseified]

My dad tells stories about back in the prohibition days when some of our relation got caught by the police when carrying the mash somewhere. I don't remember all the details, but I bet this guy could sure tell a fair number of his own stories.

Until I saw this, I never understood how they carried the mash. Now I know.