If you like more corn flavor i would guess 75% flaked corn to 25% malt.

If folks say you can use diferent proportions ((more corn))listen to them. I dont make shine alone but burbon is basicly shine or corn with rye malt

And oh yea use a pot still so you don't lose the flavor. Low and slow keeps the flavor and leaves the nasties

I concure with everybody eles.....I cant tell you if you make --this recipe-- it will taste JUST LIKE THIS. If someone tells you that then dismiss their opinion. There are just tooooo many variables in the wash-fermentation-stillin- and what you keep in the collection jug. ALL of the big guys --JD,JB,CR--all of them -- blend -- the barrels to get that just the same flavor each time. Unless of course they call it a single barrel whiskey. And even then I bet they tinker with it in differnet ways. Because how on earth could they make each barrel taste exactly like the last one???? I'm not an expert this is just something I ponder.

I based the comment that the corn flavor might be added after the distillation on an old long since defunct distiller in Ga that I had the pleasure of working with years ago. All of their spirits were made of local corn and distilled to a neutral spirit.

The spirit was then flavored and colored as sales dictated. Scotch, bourbon , gin , shine were all in their line up. The stuff wasn't to bad cept for the mean a%# hangovers

Hey think I might have discovered how get a nasty old hangover out of shine. Chip it up to where it looks and tastes like bourbon. Worked for me anyway..for them who miss it. I am headed directly back to White Dawg as soon as my headache goes away...lol.

"Dittos Sir. Of all the folks who are bound to be out there in the world pursing the hobby..only heard of one they bothered to arrest..least in this area. The slime ball was selling to kids. Think they got him on a state selling to minors charge. Did not hear of any G Men brought into the pic. Now it may have been he was not the one who made it but they did say it was shine. He mighta got it from Pap Pap in PA..lol. I would stick to that story for a while anyway.

"

Well it means leaving the cuts out of the equation...chipped up psudo bourbon causes worse hangovers than white dawg. The operative word of the day is congeners . Bunch of links out there to splain why. Here's one. http://news.bbc.co.uk/2/hi/8416431.stm. Since we have some who are too busy to chase links I have included a snippet of a quote from the above webpage.

>>quote. The reason why whisky might cause more unpleasant hangovers might lie in the number of molecules called "congeners" which it contains compared to vodka, said Professor Rohsenow. These include small amounts of chemicals such as acetone, acetaldehyde and tannins.<<quote

Me neither on the hangovers from White Dawg. Thats why I think my headache come from wood chips.