Sweet Corn Whiskey Recipe

25L Water
7 lbs corn Maize
2 lbs Flaked Rye
2 lbs of 6 row malted barley
8 oz Corn Syrup (half a 16 oz bottle)
2 1/2 lbs Brown Sugar (half a bag)
1 Pack prestige whiskey yeast

Heat water to 165 degrees C, add Maize and Rye. Stir while it cools to 155 degrees, then add the malted barley.
Stir heavily while adding the brown sugar and corn syrup.

Let it cool overnight. In the morning, pour back and forth from your mashing pot to your fermenting bucket 5 times to aerate. Spread the yeast on top and let it sit 10 minutes, then stir it up.

Seal the fermenting bucket with airlock. Stir once a day.

After about 8 days or so, strain the mash. It should smell sour. I like to wear yellow dishwashing gloves for straining. Take the mash grains and double bag it and put in the freezer for re-use later on. Pour the remaining fluid into the still. I use a funnel with a strainer on it to pour the wash into the still.

I run my still in single pot mode. Takes about 3 hours to heat up, then runs for about 12 hours, using a lot of ice. I toss the first 100ml's that come out and everything before 77F. Yields about 1 1/2 Liters of whiskey about 55% alc.

I dilute the whiskey down to 50%, put in large jar with charred oak chips for two weeks. Then transfer to charred barrel for two more weeks.

The results are quite drinkable. No hangovers have been reported.

Advice or suggestions are welcome.