I been using the receipt my father and grandfather used / cracked corn covered with water just enough to cover it /wait till it sours ,, about 4 to 10 days depending on temp
after it sours add water (hot) to ½ full add sugar with bakers yeast added to it and mixed in warm water stir well and finish adding water to ¾full cover and let work / this was /is a hobby so it is all done in 5 gallon buckets // 5 to 6 cracked corn , 5 pounds sugar ,, 4.5 gal water needed 2 buckets per run in a 15 gal boiler . been using this for 50 years and it has worked fine , I mash the same grain 3 times before discarding . second batch is best .

I probably have the terminology wrong , but I don't use any enzymes just corn sugar and yeast and it sets in the fermenter to get sour each time Now that I have doing some reading here my next batch I plan to pre cook the corn like I have read about on here and use less sugar , We don't have any supply houses here except for grocery stores . The cooking thing may explain why the second time I work the grain it produces more ,

Edited by user Saturday, November 28, 2015 9:35:40 PM(UTC)  | Reason: Not specified