in a 5 gal bucket, 10 lbs sugar, Hot water to fill, and some yeast. Let ferment for 2 weeks covered up. Then cook in still.

Can any one tell me what is in 'beano' and what it does for a corn mash recipe?

hiya how much Beano per lb of corn would you use?

I had to look this up.
The book, 'Making pure corn whiskey', says that 5 drops of liquid or 3 crushed tablets added to 25 l ,6 1/2 gal, batch of sour mash will be sufficient. The book also says that liquid seems to work better than the powder, but i personally haven't seen the liquid. Hope this helps. Props to the Author, Ian Smiley.

Clean 5 gallon plastic bucket try DIY or walmart
1 pack turbo 24 or 48
Read the package and follow the instructions
Use the least amount of sugar on the package
Don't worry about clorine in the water

I used a paint stiring paddle on my drill to mix the sugar and water. Then added the yeast and stired it also just not as much. Leave the lid loose and let it go for 24-48 hours. Then if you want to have it ready to distill ,clear, use turbo clear or a clearing agent. They usually take about 24 hours.

Hey Brian,

I think the following link will take you to the UJSM site of home distiller recipe with pictures of the process. For real old time moonshine, and the very simplest as well as cheapest. I have 2 going now, one a first generation, and another, a second generation sour mash with backset, which is where you start getting the good stuff, and which is typical of old timey real corn moonshine.

I use one deviance, and this was sorta by accident. I used 10# cane sugar and one and a half gallons cracked corn ,chicken feed, and the price was also! into a 25 L fermentater. But then I added some Prestige whiskey yeast with AG and 6 teaspoons of 5.2 PH buffer. Well it ate the sugar in the 3 or so days, but, and heres the change, it has now been exactly 6 days, 144 hours, and not any decrease in fermentation- air lock is going like crazy, and the bright yellow corn is all turning pale and gray, so I am sure I am getting almost total conversion of the potential sugars from the corn. What a plus and worth the wait. I will update when I do the stripping run and again when I do the spirit run with or without the second sour mash run. I won't decide that until I see what the quality of this first one tasts like.

PS. One additional joy was, I brought the fermentater out and place on the coffee table over Christmas. At that time there was a 2-1/2' or so layer of bright yelow corn on the bottom, and about an inch at the top like a cap. About 5 or 6 times a second there would be an explosion in the bottom layer that can only be described as like a miniature solar flare carrying particles of corn up with the co2 gasses, the top cap looked like boiling lava as the gas came through ,for some reason the top didn't fog up like normal fermentations do, but remained clear, and so easy to see through,, but the most dramatic part was that the bits of corn in the fairly clear wash between the cap and layer at the bottom was a constant snowfall, like those little glass things you shook up when a kid. It was a constant rise and fall of the little corn particles. My daughter has promised to find us a 6 and a 1/2gallon glass fermentater so we can see it more clearly- much better than any lava lamp. Anyhow, I think you should try the UJSM recipe first. Its easy, quick, cheap, and supurb quality.

Have a great New Year everyone!

http://www.homedistiller.org/forums/viewtopic.php?t=725&sid=dfb27354baacf968c584 bdd609b6de06

Is this the Brian Johnson that lives in Nor. Cal.?