Sanitize all equipment by soaking carboy, airlock, bung, strainer, and spoon in sanitizing solution for 5 minutes and rinse thoroughly.

Heat 1 gallon of water in the stainless steel pot to 155°F using the thermometer, maintaining that temperature.

Add flaked corn maize and two-row barley malt to the water, stirring continuously for 10 minutes and keeping temperature between 150°F and 160°F.

Hold the mash at 155°F for 45 minutes without stirring to allow enzymes to convert starches into sugars.

Strain the mash through cheesecloth or fine mesh strainer into the sanitized carboy, discarding solids, and cool the wort to 70°F.

Take an initial gravity reading with the hydrometer and record the specific gravity.

Sprinkle turbo yeast and yeast nutrient over the cool wort surface, let hydrate for 5 minutes, then stir gently with sanitized spoon.

Install the airlock and bung, then ferment in a dark area at 65°F–75°F for 14 to 21 days until bubbling slows.

Check gravity every 3 days; fermentation is complete when readings stabilize between 0.990 and 1.000.

Rack the clear liquid off the sediment (lees) into a sanitized secondary vessel using a clean siphon.

Dilute the fermented spirit to 40% ABV by slowly adding filtered water and tasting until desired proof is reached.

Bottle the diluted corn whiskey in glass bottles and rest in a cool, dark place for at least 7 days before drinking.