Malting corn for moonshine

What is malting
Malting is a process applied to cereal grains, in which the grains are made to germinate by soaking in water and are then quickly halted from germinating further by drying with hot air.

Why do we malt grains such as corn
Malting grains develops the enzymes that are required to modify the grain's starches into sugars including monosaccharides such as glucose or fructose, and disaccharides such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms which can be utilized by yeast.

How to malt corn

Some pictures of the malting process

Soaked Corn Day 2 Day 4 Sprouting
Soaked corn Sprouting corn: Day 2 Sprouting corn: Day 4 Sprouted corn: Ready to dry