To obtain ethanol derived from corn, corn should be acquired firstly. The corns are stored in a cool and shady room, making the corns ready in order for the second process’ output richer than what it would be when it is not stored correctly as explained.
After the corns are taken out of their storage room, they are ready for milling. Milling, on average, takes about five hours for the corns to be fully crushed and made into a granulated paste. This process helps the molecules to break down faster than when they are cooked right when they are out of the storage room.
When the five hour long crushing process is over, the granulated corn paste is getting cooked with added water in high heat. However, this step is one of the most difficult parts of the corn to ethanol journey since it literally is the main reason the next step starts, which is fermenting.
The cooked paste is now a porridge, ready to be fermented for 48 hours. Unlike the previous step, this step requires only for the corn porridge to be left alone without any sunlight and in standard conditions.