Tony! When making a grain based liquor does your barrel of mash develop
a cap on top which then gets eaten away or does it just boil in its own
broth. I have been told by 'cousin Bill' and also read in the fox-fire
book that it will form a cap on top sometimes as much as 2in. thick but
for my third time try once again it just popped and cracked like it was
cooking on the stove. Am I doing something wrong or is a cap not
neccasery? This recipe consisted of 25lb. corn - 20 lb. sugar- 1 lb. of
yeast 1 gal. malt. Does it seem close enough to make descent 'shine'?