lol they usally got everything almost lol

if you had a wort chiller you could cool it down in 10-15 mins and pitch your yeast.........nothin like modern appliances.

lmao sure i headed over there

Yea I'm getting the milk can one just the 8gal do

i hope so. lol no but good idea . was thinking of makeing one i could ride to the store on the back roads and trails put a tow hatch on the back so i can put a small tailer lol belive me ive done worse

dumb crap draging out from me i think

I went to the feed store this morning looking for sweet feed corn. The 50 lb bags I found for sweet feed all have grain bi-products, roughage and a bunch of other chemicles. Is that the stuff one uses for a sweet feed recipe? The cracked corn has an additive for preservatives and the whole corn is just the corn. Is the sweet feed good to use for distilling and will the preservative (propionic acid) be ok with the cracked corn?

After some thought and re-reading, I'm gonna pass on the sweet feed from feed store. Not sure about all the chemicles in the mix. Probrably will get the cracked corn and create my own mix of ingredients. Does this sound like a plan?

Yup. You will have to grind the corn and mash it to convert the sugar using some kind of malt. The finer you grind your corn the higher your SG will be but the harder it will be to seperate the grain. Malt barley is the most popular ingredient for mashing. But malt extract can be used as well.
Rye and wheat are popular additions to many whiskey grain bills.

I know my feed store sells sweet feed for horses but also has mollasses coated corn I am assuming for cows. I stick with the feed corn for 12bucks a 50lb bag.

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Its liquid syrup type deal extracted from malted barley used for making homemade beer. Unlike the powder malt which has its enzymes destroyed during the freeze dry process it maintains its enzyme integrity and is fine for mashing. My local brew store sells it by the quart. The stuff that comes in the kit comes with hops in it, you need the unhopped version. Its also used by some brewerys to make store bought beer. I was drinking some Warsteiner the other day and read the label suprised to find ""malt extract"" on the there instead of actual grain. Who knew.

It can also be used without grain to make whiskey. I used it one time to make an ""irish"" whiskey. I used three quarts of amber extract in each 10gal fermenter then added sugar to bring my SG up to the 12% likkor mark. Flavor was way to malty for my likings but i had friends tell me it tasted just like Dunhill or some such irish whiskey brand. Just to clarify its not my recipe but one i found online and gave a try."