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So I am looking at different ways to improve yield and sugar content without actually forcing a change to the definition of "corn whiskey". I have been doing research on beer production and commonly dextrose can be added prior to fermentation to improve potential alcohol. Since dextrose (corn sugar) is a 100% corn product, if I add 1/2 lb per gallon, can I call my product "corn whiskey". http://www.amazon.com/Corn-Sugar--50-lbs/dp/B0064OACFO/ref=sr_1_9?ie=UTF8&qid=1391302120&sr=8-9&keywords=corn+sugar