Buy a bag of corn, cracked corn is better, grind it using a blender. It doesn't have to be like flour just break it up real good.
Put it in your 35 gal fermenter "trash can". Corn should be four to five inches deep. Start adding boiling water sterilize that thing now ad 25 lbs of sugar keep adding boiling water.
Cook the corn and sterilize that stuff , now with container about a quarter way full start stiring dissolve all the sugar then keep filling with hot water from tap keep it hot!
Keep stirring. When it's about six inches from the top of fermenter put on your sterilized lid and leave.
Come back to it in the morning and make sure it's cooled to about 60 to 80 degrees and add three packets of yeast. You can use one but three is better if you add yeast on Sunday morning and keep it warm at least 60 degrees it should be ready on Friday or Saturday or when the cap settles to the bottom and the mash taste bitter and no longer tastes sweet.
This should make about a gallon depending on how you control your heat during distillation and the type of water used. I have used city water. If you can try to find the purest water you can it has to be low in iron lime water it the best
Now when distilling keep a lighter and a spoon handy fill the spoon with a little alcohol and light it on fire keep flame away from still if it won't burn it aint no good as alcohol comes out filter it through a funnel to remove impurities stuff a cotton swab in the bottom of the funnel. Put more cotton on top of that then three coffee filters and on top a big hand full of maple or oak chars with a fifty gallon still.
The stream of the liquor should never be bigger than a matchstick so be ready to sit there for about 8 hours.