Ok so I recently helped my cousin make whiskey and I thought Id post how we did it . Ill leave out the early prep process for the sake of convenience . 1 . We took 6 kilos of corn mash and heated it up in the still till it became a thin mush of liquid . 2. Next we cooled down the still to below 62 degress celsius . 3. After that we added a bag of malt to the mix . 4 . Then we heated up the malt , whilemaking sure the temperature didnt rise above 72 degress celsius . 5 . Then we did an iodine test ( several times actually ) and when it turned dark purple ( IIRC) we added the sugar . 6. I had to go do something else but I believe my cousin heated up the sugar a bit.Then we cooled it down to about 40 degrees celsius . 7. We finally added a special type of beer yeast to the mix . The yeast got added to a jug of lukewarm water before being poured into the mix . 8. We waited 2 weeks for the mash to ferment and then we distilled it . I might jot down a more in depth post about my first experience later on .Anyways any sort of feedback is welcome .