"This is a fresh corn likker that you can make with frozen corn from the supermarket or the corn from your garden. This is a 5 gallon wash.....

10 to 15 ears of corn cut off the ears or 5 little bags of sweet frozen corn.
5 lbs of sugar
3 tbl spoons of nutrients, Brewhaus Nutrients has the enzymes in there
8 tablespoons of bakers yeast
you will need the enzymes if you use bakers yeast
or use a yeast with enzymes like a whiskey yeast w/AG 1 pkg.

== most dont recommend Turbo yeast with this==

(a squirt of lemon juice and beanno tabs of you dont have enzymes, these are faux enzymes)

Now once the corn is off the cob smash it good because your gonna heat it up to get the cornny flavor in your mash. Put that corn in 1 or 2 gallons of water and turn on the heat, the idea is not to cook it just get hot and remove the corn flavor. You'll see and smell the corn flavor in your pot. Hold it at temp (150 or so) for 60 mins then pour liquid only over everything else EXCEPT your yeast. That will melt your sugar and mix everything together. Then once you stir and mix top with cool water to get to pitching temp. This will take a week or so to ferment depending on your choice of yeast.
Now if you put this through a relux still it will strip the flavor so pot still it and you should get a cornny flavored likker. Remember what you get is only as good as your wash and the way you still and cut. Happy stillin"

"Not sure it matters much....I have used Fermax but now I have a jug of Brewhaus Distillers Nutrients.
Nutrients are nutrients are nutrients....know what I mean????"

"Ok, thanks.

I have been investigating the enzymes and running some numbers for use with potato & rice ... that sort of thing. And when I saw 3 tbl, I thought, man, I must have screwed up my math somewhere.

Regards,
--JB"

dry or liquid malt extract from the brewing supply work well in place of nutrients

Enzymes is a name for a certain class of proteins, like "metal" is for a class of compounds; there are jillions of different enzymes in any organism. We want specific enzymes such as amylase, the ones that break starch down to sugar so the yeast can ferment it. Not a lot of starch in apples. There are more starch digestors in your saliva than in a bushel of apples.

Mixed up a batch of this last night, used 20 ears, on sale for a nickel apiece at the Farmers market....which was a bit odd cuz its a bit too early for cheap corn here. Flipped him a nickel, ate one there and jumped at it the deal. Bubbling away right now

"Mr X...
Nah, I cut the kernals off, squashed it up and ran a stick blender through it...turned into a thick pasty mess. Smelled and tasted like, well, fresh corn on the cob"

I bet you would get more flavor from the bought flaked maize but it dont really matter.