Grind the corn coarsely, add 2 lb (1 kg) of sugar and 12 1/2 cups (3 liters) of water. Allow it to sit for 5 days in a warm room.
Then mix it with 11 lb (5 kg) of sugar, and 5 gal (18 liters) of water, which have been mixed together ahead of time. In order to cause alcohol fermentation, add 2/5 cup (100 g) of yeast, previously dissolved in 4 1/5 cups (1 liter) of cool water, to the prepared mix.
Stir the mixture and let it ferment. After fermentation has ceased, distill the material. To obtain a purer brandy, it is best to distill only the liquid part, which requires straining the fermented mash.
Do not throw out the remains of the sludge - add another 11 lb (5 kg) of sugar and 2 gal (8 l) water. A second fermentation takes place for 8-10 days.
Then strain it again and distill the clear part. For distillation, separate the first and the rest of the distilled materials.