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2 days ago · Corn - I’d go with a bag of cracked or corn for the feed store or TSC. Oats - Oats can be either rolled or steel cut. I usually just get the 10 lb bag from Costco. You can get feed grade oats and mill them if you have the equipment. I generally find that to be more trouble than it is worth.
5 days ago · It tastes of water-splashed pebbles and caramel corn with a bite – the grainy flavor of the corn being significantly lightened by the sweetness and the higher proof giving it a decent kick.
5 days ago · I have about 8-10 dozen cobs coming my way and would like to try it myself. I would also be adding some oats to the mash and may consider flaked corn as an adjunct and maybe molasses. Would like to try and avoid adding white sugar. Tips appreciated. Thanks.
Take your “corn in a jar” (and Ole Smoky’s base moonshine is 80% corn), add apple juice, cinnamon and other pie spices, and there you have it. Old Smoky’s version winds up at a quite tame 70 proof afterward, comparable to some fortified wines.
5 days ago · However, it is likely that when someone is looking for the cost per gallon, they want to make a traditional cracked corn, malted barley, yeast, sugar and water recipe. Breaking down a traditional recipe like this will give you a general idea of the cost of moonshine per gallon.
- Melissa Robertson
5 days ago · Flaked Corn – Readiflakes. These are mash ready. This is a pre-gelatinized flaked grain that does not require milling. 89.9% extract.
5 days ago · The Role of Starch in Corn Flakes: A Crunchy Affair. Starch plays a crucial role in the texture of corn flakes. When heated during toasting, the starch gelatinizes, which means it absorbs water and forms a gel-like substance. This gel hardens as it cools, resulting in the crispiness that characterizes corn flakes.
