Title: Corn Whiskey Recipe –  Clawhammer Supply
Headings: Corn Whiskey Recipe
Corn Whiskey Recipe
Mashing Equipment
Ingredients
Procedure
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Distillation

Content: This step also allows the yeast to get a "head start." Once added to the mash, the yeast will be able to begin rapid fermentation immediately. This reduces the chances of contamination of the mash by ambient bacteria. After 90 minute rest, the mash will need to be cooled down to a temperature suitable for adding yeast. This is generally somewhere in the neighborhood of 70 degrees. Either use an immersion chiller to rapidly cool the mash, or simply leave it sit for several hours. Once cool, you'll need to pour the mash through a cheesecloth or a very fine strainer to separate solids from the liquids. It's always to cool the mash as quickly as possible to reduce the likelihood that the mash will become contaminated with ambient bacteria while it is sitting. Immersion chillers work great for this. We like to use a cheesecloth and we'll scoop a little bit into the cheesecloth bat at a time and then squeeze the hell out of it.