tastes just like moonshine before distilling. thats all it is bro- corn,(sugar), water and bakers yeast.
I buy cracked corn (cheapest is at the feed store -like $8/50lb bag, Tractor Supply, Farm & Fleet,etc) and run it through my mill at the largest setting ,like 0.060
3-4 inches of that in 5 gallon bucket...approximately 6 lbs. add the same weight in sugar and then half a bucket of boiling water. stir until the sugar is dissolved and allow to sit an hour with a lid on . It will be thick like porridge or oatmeal. add more water to the top ring on the bucket ,then stir again , allow to cool to 100 degrees then add your bakers yeast ( 2 packets) on top . Put on a lid and an airlock ,set in room temp (70-75*F). By day 6 it should be about done fermenting. strain through a pillowcase into the copper still...wait, thats the OTHER forum...lol.