(for those of you who are adventureous)
50 lbs. Corn Mill
10 lbs Brand (optional)
200 lbs Sugar
200 Gallons Water
To boiled corn meal add the yeast and sugar (lots of sugar!) to
ferment the mash. When the mash quits bubbling, it is cooked in
the still and the steam is captured in a barrel filled with water.
From the water, the steam is allowed to cool and condense by running
it though a long copper coil submerged in another barrel that is
constantly cooled with water troughed in from a nerby stream. Condensed,
the clear liquor drips from the bottom of the barrel into a catch
can or 1/2 gallon glass jars. The liquor is tested for alcohol content,
or "proof," by adding gunpowder to it and igniting the
mixture. If it burns, it's "proof" is established at somewhere
between 100 and 200 proof or 50% to 100% pure alcohol.
