First off, I recommend Ian Smiley's book on all things corn liquor. I use one of his recipes. To end up with approx. 20 L to distill, properly prepare 23 L water, 8.8# flaked maize, 1.8# 6 row barley, do the appropriate cooking voodoo. Do the iodine starch test to assure full conversion. Cool, use a whisky yeast, not 'turbo yeast'. In 3-5 days you will have a 7-9 % alcohol wash. Separate the liquid, squeeze the grain fairly dry, into the liquid. Separate the clear yellowish liquid from the trub. Distill. You will be rewarded with some good corn liquor. If you have the patience, do the above 5 or 6 times, saving the distillate from all the batches. Dilute to 40% abv. Throw all of this back in and redistill. This will produce the best stuff ever. More info than you really wanted, right? My advice, read the book!!! Bill

If I don't know the OG, how can I dilute the final product down to 80%. Anyone.... =20

Thanks =20