What you describe is malting the corn ,maize, to get the amalyse enzymes to convert starches to sugar. The problem is that the enzymes in malted corn are very weak. Commercial amalyse and beano work just as well if not better. Putting some malted barley in the corn mash like they do for Bourbon will work also. Unless you want pure corn whisky use the barley otherwise beano and commercial enzymes from a brewing supply store are the things to use

actually original corn whiskey did not use yeast or sugar. a good moonshiner could tell you this. as they kept this high grade of good liqour for their personal use. they made sugar likker for sale to the reg folks. and it was harsher and tasted like crap. you soak your corn until it starts to sprout then you distill it 3 x's the 1st distillation takes out the ethanol and crap. the 2nd one is called the middle cut and is reused in the next batch, the 3rd cut is what you bottle for drinking

anonymous, you are half right/