He says the malt (any kind or combination of corn, barley, rye) is what makes it work - so he's using it here in place of 'yeast'. In his book.Popcorn says that many people use the 'shortcut' of adding yeast.instead of making 'malt' - implying here the malt he uses is stuff he malts or makes himself. But it didn't cap up afterward which I just attributed to being indoors, etc. My thinking was that the malt would do a better job converting this way. I left it for another day.and then used WD distillers yeast with AG on it to get it going. I checked that the next day, and it did not start working. Then, I put in the sugar and filled it up with cool water. I let that sit/mash for a while to get some conversion.

And put the malt (barley in this case) in when the temp got to 150 to mash it in. I poured only part of the water over the corn to heat/cook it into a thick batter. Here's a few notes from my own experiments with it.I first started making thin mashes based on the same basic corn/sugar/malt amounts. Then you stir it in one last time and leave it to work off.

It should have capped up and be sizzling/frying on the top. Leave it for a day.then check it to see if its working. When it cools enough that you can hold your hand in it (about 140-150f) stir in your sugar and malt and stir it up really good. The impact of this on the recipe is negligible.īoil the water and pour it over the cornmeal to cook it in really good. But, if you are making 'less' than 50 gals of mash, you can just use the full volume of water cause you will have room. It's slightly short of 50 gals because you have to leave enough room in the top so the 50lbs of sugar won't over fill it. (variation on this recipe includes the addition of a couple gallons of wheat bran to cap it off) I didn't mention the water amount because it's basically measured by how full the barrel is. A gallon container of corn is about 6.5lbs. The basic recipe is as follows:Ģ5lb coarse ground white corn meal - 1/2 volume of your barrel/containerĥ0 lbs of sugar - 1lb sugar per gallon of water of total volumeġ gallon of malt - can be corn, barley, rye or combination. So, I'll give the recipe in a way that you can subdivide it out for other volumes. These old recipes are based on 'barrel' size (50-55 gals). On the whole, and it first glance, It appeared to be a pretty basic southeastern recipe so I thought I'd give it a whirl and see what's what. In Popcorn Sutton's book, 'Me and My Likker' he makes reference several times to a basic moonshine recipe with a few different variations that he used when he was 'puttin up a barrel of beer'.

Popcorn sutton me and my likker .pdf