Still Moonshiners set up near creeks and rivers to assure a ready supply of water. All whiskey came from sour mash, but recipes varied. Commonly, the moonshiner mixed corn meal and hot water in separate “mash barrels,” later adding large scoops of sugar as well as yeast. After two days, the fermenting mixture began to bubble furiously and continued to do so for several days. When the mash quit “working,” it had the “kick of a mule colt” and was ready to be transferred to the still. [via] Link.