Steven StillZ Whiskey


  • 10 lbs Whole Kernel Corn, untreated
  • 5 Gallons Water
  • 1 Cup Yeast
  • Champagne Yeast Starter


Put corn in a burlap bag and wet with warm water.
Place bag in a warm dark place and keep moist for about ten days.
When the sprouts are about a 1⁄4” long, the corn is ready for the next step.
Wash the corn in a tub of water, rubbing the sprouts and roots off.
Throw the sprouts and roots away and transfer the corn into your primary fermenter.
With a pole or another hard object, mash the corn. (Make sure the kernels are cracked.)
Next add 5 gallons of boiling water and when the mash cools, add yeast. Seal fermenter and vent with water sealed vent.
Fermentation will take 7-10 days. When fermentation is done, pour into still, filtering through a pillow case to remove all solids.