Popcorn was a great moonshiner and a trailblazer,, but the new guys have come a long way and make much better moonshine.
I have reviewed his recipes, he used corn, barley and wheat/rye like everyone else. In my short time, I have discovered a trick or two, imagine all the tricks he was exposed to!
That community is very similar to ours, with the help of shows like moonshiners and places like the various forums that support that hobby
I'm sure many have discovered it before me, but I found large improvement by pouring the fermented mash into half gallon mason jars and let all the yeast settle to the bottom, and pour off the mash leaving it behind.
Also discovered that there are some flavor components there, so being ultra vigilant isn't the best path yet. As time goes by, I hope to discover effects of different yeasts.