INDIAN HEAD CORN MEAL WHISKEY
|3 Lbs of Indian-Head corn meal|
|1 1/2- lbs dry malt preferably dark (available at most home-brew shops)|
|1- sachet of 48 turbo yeast|
|4- gallons of spring water|
After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.