Boiled 3gal of water, added cornmeal and sugar, stirred for 10-15 min then separated into 2 5gal pickle buckets. Added yeast at ~110-115*, stirred, put under sealed lids with airlock bubblers.
Today it smells like sourdough. Hint of sweet taste, has a bit of an alcohol odor.
My thoughts are it could be put into the still tomorrow. But I don't want to rush it if you think otherwise.
There's so much reading and so many different opinions based on so many different experiences. The farther I go in the process, the more it 'clicks in.'