Originally Posted By mechanicuss:
rob78, you are right on - true ole-timey moonshine was made only w/corn - hence the old term "pure corn likker". My dad says to get the best you even leave out the yeast and use only malted corn the natural way - sure you'll have some waste, but the old timers, after running their sugared/yeasted/beading-oil runs for sale to the yankees, made their own stash from pure malted corn w/no additives.
That's interesting stuff. Did they say how that worked ... I thought malting the grain started the conversion of the endosperm to sugar, and the yeast converted the sugar to alcohol. Without the yeast, how does the sugar convert to alcohol? Maybe they rely on the same process that (essentially) ferments fruit that falls off the tree?