• 10 lbs. Whole kernel corn, untreated
  • 5 Gallons Water
  • 1 Cup Yeast, champagne yeast starter

Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days.
When the sprouts are about a 1/4″ long the corn is ready for the next step.
Wash the corn in a tub of water, rubbing the sprouts and roots off.
Throw the sprouts and roots away and transfer the corn into your primary fermenter.
With a pole or another hard object mash the corn, make sure all kernels are cracked.
Next add 5 gallons of boiling water and when the mash cools add yeast.
Seal fermenter and vent with a water sealed vent.
Fermentation will take 7-10 days.
When fermentation is done, pour into
still filtering through a pillow case to remove all solids.