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Malted corn?

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I've seen a few old recipes for moonshine that instruct you to make malted

corn (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 friends

with 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?


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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>

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