tdelling Posted February 27, 2002 Share Posted February 27, 2002 I've seen a few old recipes for moonshine that instruct you to make maltedcorn (and interestingly enough, when you take it to the mill to be ground,the miller will know exactly what's going on, so you'd better make friendswith him!). Have commercial distilleries ever used malted corn?How does malted corn compare to today's (corn + malted barley + etc.)recipe in terms of starch conversion, and in terms of influence on final taste?Tim Link to comment Share on other sites More sharing options...
cowdery Posted March 1, 2002 Share Posted March 1, 2002 I don't have any data for you, but I know the malting of corn was always a field expedient. Barley is always used for the malt source, if it is available. I know of no commercial distillery that has ever used malted corn.<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A> Link to comment Share on other sites More sharing options...
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