The Sweet Taste of Corn Wine

Corn , also known as corn liquor or corn moonshine, is a unique alcoholic that is made from fermented corn. This traditional drink has a long history and is popular in many parts of the world, particularly in rural areas. In this article, we will explore the process of making corn wine and delve into its unique flavor and characteristics.

To start the process of making corn wine, you will need to soak the maize (corn) overnight. This helps to soften the corn kernels and make them easier to process. Once soaked, you can crush the maize using a mincer or food processor. This step is important as it helps to break down the corn and release the sugars that are essential for fermentation.

Next, you will need a fermentation bucket to hold the crushed corn. To enhance the flavor and complexity of the wine, you can add chopped raisins, thinly peeled lemon peel, and even fruit juices. These ingredients will contribute to the overall taste of the final product.

Now it's time to add the sugar. Sugar is a crucial component in the fermentation process, as it provides the with the necessary nutrients to convert the sugars into . The amount of sugar to add will depend on your personal preference and desired sweetness of the wine.

Once the sugar is added, pour over boiling and stir vigorously to dissolve the sugar. This step helps to create a uniform mixture and ensures that the sugar is evenly distributed throughout the liquid. The boiling water also helps to kill any unwanted bacteria or microorganisms that may interfere with the fermentation process.

Cover the fermentation bucket with a clean cloth or lid and let the mixture cool to room temperature. This cooling process is important, as adding yeast to hot liquid can kill the yeast cells and prevent fermentation from occurring. Once the liquid has cooled, it's time to add the yeast.

Yeast is the key ingredient that converts the sugars in the corn into alcohol and carbon dioxide. Sprinkle the yeast evenly over the surface of the liquid and gently stir to incorporate it. The yeast will begin to consume the sugars and produce alcohol as a byproduct.

Now, it's time to let the fermentation process take place. Cover the fermentation bucket with a clean cloth or lid, ensuring that it is sealed tightly. This will prevent any unwanted contaminants from entering the mixture. Store the bucket in a cool place and let it ferment for about 9 or 10 days.

During the fermentation process, the yeast will consume the sugars in the corn and convert them into alcohol. The carbon dioxide produced will create bubbles and foam on the surface of the liquid. It's important to check on the fermentation progress regularly and skim off any foam or impurities that may form.

After the fermentation period, it's time to strain the liquid to remove any corn chunks or impurities. You can use a fine-mesh sieve or cheesecloth to achieve this. Pour the strained liquid into jars or bottles, leaving some headspace at the top to allow for expansion.

At this stage, you can replace the cheesecloth with metal lids to seal the jars tightly. This will help to preserve the wine and prevent any further fermentation. Store the jars in a cool place for several weeks to allow the flavors to develop and mature.

Once the corn wine has aged to your liking, it is ready to be enjoyed. The unique flavor of corn wine is often described as slightly sweet with a hint of corn and fruitiness. The alcohol content can vary depending on the fermentation process, but it is typically around 15-20% ABV.

Corn wine is a fascinating and flavorful alcoholic beverage that can be made using simple ingredients and a bit of patience. The process of fermenting corn allows the natural sugars to be converted into alcohol, resulting in a unique and enjoyable drink. Whether you are a fan of homemade or simply curious about trying something new, corn wine is definitely worth a try. Cheers!

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What Is Corn Wine?

Corn wine, also known as Corn or Mijiu, is an alcoholic beverage that is produced through the fermentation process of corn. This particular type of wine is made from the natural chemical balance found in corn cobs, which allows them to undergo fermentation without the need for added sugars, acids, enzymes, water, or other nutrients.

The fermentation process begins with the corn, which is first ground or milled to break it down into smaller pieces. The ground corn is then mixed with yeast, which plays a crucial role in the fermentation process. Yeast consumes the sugars present in the corn and converts them into alcohol and carbon dioxide.

During the fermentation process, the yeast breaks down the sugars in the corn, producing alcohol as a byproduct. This process typically takes several days to complete, depending on various factors such as temperature, yeast strain, and desired alcohol content.

Once the fermentation process is complete, the resulting liquid is distilled to increase the alcohol content and remove impurities. Distillation involves heating the fermented liquid to separate the alcohol from other components through evaporation and condensation. This helps to create a more concentrated and purer form of alcohol.

Corn wine is known for its distinct taste and aroma, which is often described as sweet and smooth. It can be enjoyed straight, on the rocks, or used as an ingredient in various and mixed drinks.

To summarize, corn wine is an alcoholic beverage made from the fermentation of corn, where yeast consumes the sugars in the corn and converts them into alcohol and carbon dioxide. The resulting liquid is then distilled to increase the alcohol content and remove impurities, resulting in a flavorful and versatile beverage.

How Strong Is Corn Wine?

Corn wine typically has an alcoholic degree that is suitable for consumption. The present embodiment of corn wine, in particular, is known for its unique flavor profile. The alcoholic content of corn wine can vary, but it is generally similar to other types of wine. In the case of this specific embodiment, the alcoholic degree is moderate, providing a balanced and enjoyable drinking experience.

Additionally, it is worth noting that the distillation yield of this corn wine is exceptionally high, reaching up to 88.5%. This high distillation yield indicates a well-refined and efficiently produced product. The distillation process plays a crucial role in determining the alcoholic strength of the wine, and in this case, the high yield suggests a concentration of alcohol that contributes to the overall strength of the corn wine.

The corn wine in question offers a suitable alcoholic degree for consumption and boasts a unique flavor profile. The high distillation yield of up to 88.5% further enhances its strength and quality.


Corn wine is a unique and flavorful alcoholic beverage that is made from fermented corn. Its distinct taste is derived from the natural chemical balance of corn cobs, which allows for fermentation without the need for additional sugars, acids, enzymes, or nutrients. This natural process, aided by yeast, converts the sugars in the corn into alcohol and carbon dioxide.

To make corn wine, the cobs are removed and the liquid is strained to remove any remaining corn chunks. The liquid is then mixed with sugar and yeast, and left to ferment for about 9 or 10 days. After fermentation, the wine is stored in a cool place and the cheesecloth covering is replaced with metal lids.

Corn wine offers a suitable alcohol content and can be enjoyed as is or further distilled. With a distillation yield of up to 88.5%, this beverage can be refined to enhance its flavors and alcohol concentration.

Corn wine is a fascinating and versatile drink that showcases the natural flavors and characteristics of corn. Whether enjoyed on its own or used as a base for other beverages, corn wine offers a unique and satisfying experience for those looking to explore the world of homemade alcoholic beverages.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.