Yes mate, as i said, corn mash is as hard as it gets. The problem being that it takes 2 hours to cook the corn in order to gelatinize the starches. This is two hours the corn can spend burning unless it's constantly stirred as it gets as thick as porridge.
Then there's the problem of getting the wort seperated from the grain. Almost impossible to sparge, some have converted spin dryers, some put it all in a pillowcase and squeeze.
Only real way is to distill on the grain, which generally takes either a double boiler or a big open pot that you can stir all the way till it comes up to the boil and then seal.
Best way to do a house bourbon is to search for UJSSM, or use the knock off link above which is pretty close to the same thing.
http://www.artisan-distiller.net/phpBB3 ... 33&start=0There's this one that is easier than allgrain and may be up your alley, i haven't tried it.
http://www.artisan-distiller.net/phpBB3 ... f=5&t=2799I've been following the ujssm method for years and it makes a fine borboun for mixing after aging in barrels.