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Do I Need To Leave The Lid Off Of The Jars When Paddling My Moonshine?

How long do you let canning jars stand in water?

  • Turn off the heat, remove the cover, and let the jars stand in the water for 5 minutes. Using the canning jar tongs, remove the jars to a rack or heavy towel to cool.


Do you need to seal moonshine jars?

To bottle moonshine in a jar, you will need a series of clean jars that have been properly disinfected. This means you do not need to disinfect or boil your jars before storing moonshine in it. Simply pour your moonshine into the clean jars and seal it tight and your product is all done and ready for storing.

How long will moonshine last in a Mason jar?

If you seal your jars properly in your mason jars, they can last up to three years. Properly sealed jars of moonshine do not need to be stored in the refrigerator until they are opened. Some people even store their moonshine in the freezer. There, it can last 2 – 3 years.

Can you age moonshine in glass jars?

Add 20 -30 grams of oak chips or 8 oak cubes per quart of whiskey diluted to 55% abv in glass jar. Place coffee filter over top of jar using an elastic band to keep in place, allow 1 -2 weeks for oxidation of volatile compounds to occur. Sample whiskey every 2 weeks by watering down to 40 % abv using a hydrometer.

Why is the first jar of moonshine discarded?

Always discard the “foreshots.” For this reason, commercial distillers will do one of two things: They will discard the first bit of alcohol produced by the still. This part of the run, known as the foreshots, smells like high powered solvent, tastes even worse, and is potentially poisonous.

Can alcohol be stored in mason jars?

Alcohol. Various alcoholic drinks like gin and whiskey can be stored in mason jars. Due to the airtight seal, they can be protected from air — oxygen can affect the flavor and aroma of alcohol. However, alcohol-containing mason jars should be stored in a dark area.

How long do you leave canning jars upside down?

Inversion canning is a method of canning that involves pouring hot canning materials (usually jams or jellies) into jars, securing the lid, and then turning the cans upside down on a towel for about 5 minutes. After the 5 minutes have passed, you flip the jars back upright and let them cool and (ideally) seal.

What is the best fruit to put in moonshine?

But you can subdue its potent taste by flavoring it with almost any fruit, including watermelon, peach, strawberry, raspberry, apple, lime or lemon. Just remember to add your fruit of choice while making the moonshine in order to avoid reducing the alcohol content.

Is it OK to put moonshine in the freezer?

Freezing moonshine usually isn’t recommended or necessary – or even possible. Most hard liquor needs exposure to a temperature of at least -150 degrees before it’ll freeze. Considering moonshine is among the highest-proof spirits in existence, the standard home freezer simply isn’t strong enough to freeze it.

How did people go blind from moonshine?

One common concern with moonshine is lead poisoning, which has been linked to blindness. Today the most common cause of blindness from drinking is methanol. Methanol, otherwise known as methyl alcohol or wood alcohol, can damage the optic nerve and even kill you in high concentrations.

How do you seal moonshine jars?

Pour liqiud into 6 canning jars (quart size) that have been sterilized. Place a cinnamon stick into each jar. Wipe the top of each jar with a damp cloth to remove any juice. Screw the lids onto the jars tightly.

What temperature should you store moonshine?

Your best bet is storing your liquor at room temperature – but if you want to get really technical, experts recommend keeping it within 55 to 60 degrees.

How do you mellow out moonshine?

Adding sugar can also adjust the taste of your moonshine To add final touches, you can add 5 teaspoons of caramelized raw or white sugar per liter of your spirit. You can add additional sugar if you want it sweeter because your final product will greatly depend on your taste buds.

How do you stop methanol when making moonshine?

Always use a collection pot made of glass, never of plastic and preferably of small mouth. And remember to place this vessel away from any fire or other form of heat. Always dispose of the first bit of moonshine, in order to avoid contamination with methanol (which has a lower boiling point than ethanol).

How much methanol do you throw out?

The rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled. How much initial product to discard: 1 gallon batch – discard the first 2/3 of a shot glass. 5 gallon batch – discard the first 1/3 of a pint jar.

Does moonshine go bad?

Although different sources will say different things, the answer for whether moonshine can go bad or not is clear – a bottle of unflavored moonshine, much like other plain spirits, has an indefinite shelf life.

How to Store Moonshine in a Moonshine Jar

With a traditional moonshine jar, you can store your moonshine in the proper manner. Moonshine has evolved from the days of the early American pioneers to become a vital element of American culture. More than a century later, the practice of making moonshine is still in existence. Moonshining appears to be on the upswing, as seen by the abundance of moonshine recipes and how-to manuals accessible online. More and more individuals are becoming aware of the fact that they may simply create their own alcoholic beverages with the aid of a few simple components.

When it comes to creating moonshine, there is a precise procedure that must be followed, and a moonshine jar is an essential component.

It Helps Keep the Taste In

The most common material used to construct a moonshine jar is glass. When you manufacture moonshine, it is critical that you preserve it for a period of time, which can range from a few days to many weeks, depending on the technique you choose. It is important to store the shine in a glass moonshine jar to ensure that the flavor develops correctly and remains consistent.

You Can Tell When It Has Aged

The advantage of utilizing a glass jar is that you can see the contents of what is being stored on the inside. Whether it comes to moonshine, it is critical to recognize when it has “aged” properly and is ready to be drunk. The use of a glass jar allows you to accomplish exactly that while also seeing the subtle change in color of the moonshine as it “ages.” Moonshine does not genuinely mature; nonetheless, it is held for a period of time to let the flavor to develop correctly; however, the storage duration is far less than that of wine.

Develops a Better Taste

The thing with moonshine jars is that they are manufactured expressly for the purpose of making moonshine. As a result, they are designed with the storage and development of flavor in mind for the greatest moonshine. Storing moonshine in an appropriate container, such as a moonshine jar, will help to guarantee that its flavor is developed in the proper manner.

Keeps the Moonshine Secure

With a moonshine jar, you may securely keep the moonshine at either a cold or room temperature for several months. With a plastic bottle, however, this may not be the case. The jar guarantees that the moonshine remains how it should be, without turning bad or anything else going wrong with the batch.

It Looks Much Cooler

Whenever you think of moonshine, you automatically think of a mason jar. The two are inextricably linked. When you drink moonshine from a mason jar, it simply appears a little more appealing. Not only does it keep the moonshine fresh, but the jar also gives it the “genuine” moonshine feel that you would receive if you were drinking moonshine during the Prohibition time.

Quality Moonshine Ages Better

If you are new to the process of manufacturing moonshine, you will quickly discover that there are several strategies and methods to experiment with. Until you have gained the necessary knowledge and expertise, you will be unable to create the perfect alcoholic beverages. Moonshine that is of good grade will last longer than low-quality spirits since these items are correctly distilled and contain high alcohol concentrations. If a low-quality moonshine is kept for more than a year, the flavor and scent will quickly deteriorate and become unrecognizable.

In order to make the best moonshine possible, one that will hold its flavor for decades to come, it is necessary to invest in a high-quality moonshine-making kit. Using a quality kit lets you to have far more control over your brewing and to consistently produce the correct mix.

The Best Moonshine Still Kit To Buy

If you discover that your moonshine isn’t preserving properly, you should consider upgrading to a better moonshine still setup. When it comes to domestic use, the Blue Ridge 5-Gallon Stainless Steel Stovetop Moonshine Still Kit is a great choice. This moonshine kit includes everything you’ll need to start distilling your own whiskey at home right out of the box. The kit comes with a fermentation barrel, a distillation tower, a water pump, and a variety of other equipment as well as instructions.

How to Store Moonshine in A Jar

Moonshine is considered to be one of the most potent alcoholic beverages. It is not subject to expiration or spoilage, and many feel that as long as the fluid is contained in an appropriate jar and stored under adequate circumstances, it should be able to endure eternally. In order to be able to preserve your moonshine in a jar, you must first bottle it in a high-quality jar.

How Do You Bottle Moonshine In A Jar?

A succession of clean, sanitized jars will be required in order to bottle moonshine in a jar successfully. When the moonshine has completely cooled down, you can simply pour it into the jar and seal it. Moonshine has a very high alcohol content, and the high alcohol content will destroy any germs that may have accumulated in the jar throughout the fermentation process. This implies that you will not need to sanitize or boil your jars before keeping moonshine in them in the future. Simply pour your moonshine into the clean jars and tightly seal them, and your product is finished and ready to be stored.

The Right Way to Store Moonshine

Moonshine has a long shelf life if it is stored properly, which requires the correct circumstances. When your spirits are exposed to heat, light, and variations in air pressure, the properties of your spirits might alter. It’s not a good idea to keep an open jar of moonshine for an extended period of time because the flavor may begin to alter after some time. For optimal storage of your moonshine, simply stack it in a dark place that will not be subjected to extreme temperature fluctuations. Your kitchen pantry or even food cabinets are a fantastic spot to keep moonshine for as long as you like.

How to Make “Sugar Shine”

First and foremost, the phrase “sugar shine” is being used extremely loosely in this context. This is a good fuel alcohol formula for those who are just getting started. Additionally, this is the procedure that a commercial distiller would most likely utilize to produce inexpensive (and most certainly bad-tasting) spirits. This is one of the very first recipes that we ever created together. We found it to be a fantastic recipe to use when we first started out because it is virtually completely failsafe.

  1. We produced, stored, and utilized this alcohol in line with the rules of the Therapeutic Goods Administration.
  2. Making this mash literally just took us an hour or two from start to finish, it did not require any special equipment, and it was also nearly hard to screw up.
  3. The original mash is distilled numerous times to a very high proof in order to eliminate as much fragrance and taste as possible, the final product is a very high proof.
  4. Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions.

Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation.


Before we get started, we should clarify that we are using the phrase “sugar shine” in a very broad sense. This is a fantastic fuel alcohol recipe for those who are just getting started with fuel alcohol. Additionally, this is the procedure that a commercial distiller would most likely utilize to produce inexpensive (and most certainly inferior taste) spirits. The following dish was one of the very first things we ever cooked for ourselves. We found it to be a fantastic dish to use when we first started out because it is virtually completely failsafe to prepare.

  1. In compliance with TTB regulations, we manufactured, stored, and utilized this alcohol.
  2. Making this mash literally took us less than an hour from start to finish, and we didn’t need any special equipment to do it.
  3. Contrary to popular belief, this is most likely also the method through which commercial vodka is created.
  4. The reason for this is because distilling this formula only once would most likely result in something that didn’t taste or smell particularly pleasant.
  5. Let’s get started.
  6. For additional information on the laws of distillation, please see our entire legal statement (PDF).
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Equipment Needed

Mash Paddle or Spoon Sanitizer 6 gallon brew pot 6.5 gallon fermenter Airlock Mash Paddle or Spoon

Mash Making Process

5.5 liters of water were added to a brew kettle that had been sterilized. Because the mash will not be heated to pasteurization temperatures, all brewing equipment should be thoroughly cleaned with an oxygen-based cleaner (such as PBW or Oxyclean) and then sanitized with an acid-based sanitizer (such as star-san) to ensure that only yeast and sugar water end up in the fermenter. Because the mash will not be heated to pasteurization temperatures, all brewing equipment should be thoroughly cleaned with an oxygen-based cleaner (such as After that, we added 8 pounds of sugar to the boiling water.

  • Once we’d added the sugar, we turned the heat up to high and slowly brought the mash up to 70 degrees Fahrenheit.
  • With a mash paddle, we gently swirled the sugar and water combination while the kettle was heating, until the sugar was entirely dissolved.
  • We switched off the heat as soon as the temperature hit (70 degrees).
  • We aerate the sugar mash by transferring it back and forth between two disinfected buckets, and then transferring it into a sanitized fermentation vessel.
  • The fermenting bucket was covered with a sterilized lid and an airlock.
  • Over the course of a year, we’ve discovered that a basement or a dark closet provide excellent fermentation environments.
  • We measured the gravity of the beer with a brewing hydrometer and decided that fermentation had come to an end.

We made certain to leave the sediment and yeast in the fermenter after the fermentation process.

We then distilled the sugar wash many times, checking the proof each time, until the necessary proof was achieved.

When we carried out this experiment, we received a federal fuel alcohol permission as well as the necessary state permits to do so.

As previously stated, this is nearly identical to the process used to manufacture commercial vodka.

As a result, this method is best suited for creating a flavorless vodka that will almost certainly be filtered before consumption.

In the end, we utilized the finished product to power a lawnmower. It’s important to note that distilling alcohol without a permission is against the law. Don’t even think about it!

How To Store Moonshine Safely

If you don’t want to consume your entire batch of moonshine immediately after it’s been distilled, you’ll need to preserve it correctly so that you may enjoy it later. As long as you brewed the moonshine correctly, it will keep for several years in a dark place. A batch of white lightning that has been poorly stored, on the other hand, may spoil or deteriorate, leaving you with a wasted batch of white lightning. Continue reading if you want to learn more about how to securely preserve your moonshine.

Plastic vs Glass

People believe that moonshine will burn through plastic because of its high alcohol level, therefore they store it in glass jars instead of plastic. The reality is, however, that moonshine will not burn through plastic containers. Plastic materials are engineered to be resistant to harsh chemicals, and they can even tolerate hydrofluoric acid. As a result, if you pour moonshine into a plastic bottle or jug, you won’t have to worry about it burning a hole in the bottom of the container. Using plastic to store moonshine has certain downsides, one of which being the danger of accidently melting the plastic if it is placed too close to an open flame or other source of heat.

In the event that you want to keep your moonshine in plastic bottles or containers, make certain that they are kept in a cool environment where there are no open fires or heat sources nearby.

Stick With Glass For Long-Term Storage

It is possible that storing moonshine in plastic containers for an extended period of time will cause the flavor to alter. When moonshine is stored in a plastic container, it may have a vinyl-like smell and scent, which you may detect. You should use glass containers for long-term preservation of moonshine if you are serious about making it and want to make the greatest beverage possible. It is safer, more heat resistant, and a superior all-around choice when compared to other materials such as plastic.

Avoid Sunlight

A change in flavor may occur when moonshine is stored in plastic containers for an extended length of time. Moonshine that has been kept in a plastic container may have a vinyl-like smell and scent to it. Using glass containers for long-term preservation is recommended if you are serious about moonshine and want to make the greatest beverage possible. When compared to plastic, it is safer, more heat resistant, and a superior overall choice.

How to Make Strawberry Moonshine

Strawberries are one of the earliest fruitsto mature throughout the summer growing season. They’ll be accessible in most places by the beginning of June. Fresh strawberries are used in a variety of delectable summer pleasures; they may be eaten raw, baked into desserts such as strawberry shortcake, or used to make jam. Strawberries are also one of the most popular fruits for creating jam. You might not be aware of the fact that they can also be fermented and transformed into Brandy. strawberries provide a fantastic foundation sugar for moonshine, you read it correctly.

It’s not as difficult as you may assume. You must pay close attention to the details, since if you make a mistake, you might find yourself in a major situation. Following the instructions, on the other hand, will result in a batch of strawberry brandy that is absolutely delicious. Enjoy!


Preparation time: one hour Preparation time: 3 hours Batch size: 5 gallons of mash and 4.5 gallons of wash per batch. 1 gallon of 100 proof spirit (approximate yield) (1 quart of 100 proof hearts) Delicious on the palate

Equipment Needed

  • Large stockpot
  • Large spoon or paddle
  • Blender
  • 2 food-safe fermentation buckets
  • 1 airlock
  • Cutting board and knife
  • Wire mesh strainer
  • Brix refractometer
  • Funnel
  • Large auto-siphon (minimum 1/2′′ tubing)
  • Copper immersion chiller
  • Thermometer


  • Strawberries (20 lbs), raisins (1 pound), cane sugar (1-3 lbs), bread yeast (2 packets), baking powder (optional).


  • Step 1: Rinse the strawberries thoroughly with a hose, using a high-pressure spray to ensure they are completely clean. As a result, the number of wild yeast and bacteria present on the surface of the fruit is significantly reduced.
  • Step 2: Remove the strawberries’ tops and toss them in the trash. Any green leaves in your mash should be avoided since they may provide a bitter flavor.
  • Strawberries should be topped with a knife, not a fork, in step 2. Using any of the green leafy vegetables can prevent bitterness from developing in your mash.
  • Step 4:Transfer just excellent strawberries (free from rot and mold), minus the tops, into a blender
  • Using a hand blender, softly mix the strawberries to make a puree. Step 5: Do not over-blend the product. After fermentation, the pulp will be separated from the rest of the product. If the liquid is excessively thin, it will be difficult to separate the pulp from the liquid.
  • As you mix the strawberries, slowly add in the raisins until the entire 1.5 pounds of raisins has been included into the recipe.
  • Step 7: Transfer the strawberry puree to a clean bucket, preferably one with a scale on the side that specifies the amount of gallons of liquid contained within the container.
  • Once 2.5 gallons of strawberry puree has been gathered, put the puree to a stainless steel boil kettle
  • This is the final step.
  • Step 9: Combine the 2.5 gallons of strawberry puree with 3 gallons of water. At this stage, you should have around 5.5 gallons of strawberry mash in total.
  • Step 10: Because the strawberry brandy mash is considerably too thick to use a specific gravity hydrometer to determine probable alcohol content, this step is optional. The task might be accomplished, but utilizing an accurate brix refractometer will be lot simpler (if you don’t already have one, you should invest in one!). Take some juice out of the boil kettle with a tiny strainer first, and then use that juice to calculate the brix. Allow the juice to drop into a mason jar once it has been filtered
  • 11th Step: Squeeze out a little quantity of the strained strawberry juice from the mason jar using a small pipette (which is generally included with a brix refractometer)
  • Using a little drop of strawberry juice on the glass plate of a brix refractometer, do the following steps:
  • Look into the sight to see the brix reading in step thirteen.
  • Step 14: The recommended starting alcohol concentration for strawberry brandy is around 8%. If you aim for a starting alcohol that is greater than this, it is possible that off tastes will appear in the wash and final product as a result of stressed yeast. Initially, we had a brix of 6 (which is different from potential / beginning alcohol) and an estimated specific gravity of 1.024 when we started. A good starting point for brix should be somewhere around 15, which corresponds to a specific gravity reading of 1.055 and an alcohol content of 8 percent at a temperature of 60 degrees Celsius. Because ours is low (due to the fact that our strawberries are not particularly sweet), we’ll need to add more cane sugar.
  • 15th Step: If your brix / specific gravity is too low (less than 15brix/1.0611 specific gravity), you need add sugar. In order to boost the brix of this recipe, we had to add around 4 pounds of sugar.
  • In case you need to add sugar to increase the brix, make sure to stir the mash thoroughly until all of the sugar has dissolved before taking another reading.
  • Taking another brix reading to ensure that you have attained your aim is the final step. Brix was 14 at the end of the process, giving us a specific gravity of 1.055. If our mash ferments all the way down to 1.00 percent alcohol, the wash will contain around 7 percent alcohol by volume. According to our assumptions, we will finish up with around 1/2 gallon of distilled alcohol when the average proof of the spirit collected during distillation is 100. Of course, not everything will be made of hearts. Because we were cautious to keep the initial alcohol level low, semi-pasteurized the mash by heating it to 160F (as stated later), and will be careful to maintain the fermentation temperature constant, we should finish up with a rather significant hearts cut.
  • Upon reaching the desired brix level, cover the boiling kettle and bring it to a temperature of 160 degrees Fahrenheit. The majority of naturally occurring yeast and bacteria will be killed as a result of this procedure. Without doing this process, you run the danger of bacterial infection in the mash as well as bad tastes in the wash.
  • The mash should be heated to roughly 160 degrees Fahrenheit at this point.
  • The mash should be cooled down to 70 degrees using an immersion chiller when it has achieved the optimum temperature of 160 degrees Fahrenheit.
  • 21. While the mashing is chilling, prepare a yeast starter by mixing together two packets of dry active yeast. Brewer’s yeast is also effective. The finest yeasts are those used in beer. Distillers yeast, turbo yeast, and champagne yeast all have a tendency to remove a lot of taste from the mash, which is why we decided not to use them in this recipe, which we want to be full-bodied and rich at the end.
  • Using the instructions on the back of the yeast packet, create a yeast starter. Step 23:
  • Upon reaching 70 degrees Fahrenheit, transfer the mash to a sanitized, food-safe plastic fermentation bucket or a glass carboy
  • Adding the yeast starter to the mash after it has been transferred to the fermentation tank is the final step.
  • Step 25: Place a tight-fitting cover on top of the fermenting bucket to keep out air. Add an air lock to the mix. Maintain a cold environment (about 70 degrees) and allow for fermentation to occur for a week. Step 26:Siphon the wash through a strainer (you’ll need a 1/2-inch hose for this, so prepare accordingly) (a fine cheesecloth, or a nylon paint strainer). Separate the pulp from the rest of the mixture and throw it away. Only strained juice should be added to the still. You should finish up with around 4.5 gallons. Make sure that none of the yeast that has accumulated at the bottom of the fermenter makes its way into the still. Still made entirely of copper
  • 27. Complete a “stripping run” by distilling the wash in a copper still over medium high heat for a total of 30 minutes. The distillate should be dripping from the drip tube. During the stripping run, refrain from making any cuts. Step 28:After that, distill the product from the stripping run to finish a “spirit run.” Use a medium-low heat setting and operate the distiller at a very slow pace (product should be dripping out of the still, not pouring). Make at least a 200 ml foreshots cut, as well as healthy heads and tails cuts, reserving only the best portion of the center of the run for the hearts just to be safe. Step 29: Discard the heads, as well as the foreshots, from the game. Keep the hearts in your possession for the following phase. Separate and save the tails for use in future feints runs. Using fresh sliced strawberries, pack pint jars and fill them halfway with the hearts from the spirit run. Step 31: Serve with friends and have pleasure in the moment.
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Classes in Online Distillation

How to Make Moonshine

Article in PDF format Article in PDF format However, if done with prudence and common sense, moonshine production may be an intriguing small-scale scientific project that can be enjoyed by everybody. With the exception of Missouri, making moonshine needs a permission in the United States, and consuming the finished product is not recommended (see below).

  1. 1st, gather your materials. When it comes to creating moonshine, it’s critical to utilize the proper materials since employing equipment made of the wrong material might have disastrous consequences – literally. Gather the following items for the purpose of safety and the best likelihood of producing authentic moonshine:
  • A pressure cooker is an electric pressure cooker. Use a pressure cooker that you don’t intend to use for anything else, or get a new pressure cooker designed particularly for manufacturing moonshine. Copper tubing. You’ll need around two yards of tubing that is 1/4 inch in diameter “in terms of width Hardware stores and home and garden supply stores carry this item. A drill with at least a 1/4-inch diameter hole “bit for drilling a hole in the pressure cooker’s lid
  • Bit for drilling a hole in the pressure cooker’s lid
  • The following: a 15 gallon (56.8 L) metal pot
  • A huge bucket made of plastic
  • Cheesecloth
  • 10 pounds of cornmeal, 10 pounds of sugar, and 1/2 ounce of yeast are combined to make this recipe.
  • 2 Construct a still. Drill a hole in the lid of the pressure cooker and thread it so that it fits snuggly over a 1/4-inch pipe cleaner “Copper tubing is used in this application. Insert the end of the 1/4 inch tube “Insert the copper tubing into the hole, taking care not to let it protrude through the hole more than an inch. This is the condensing tube for your system.
  • The tube should be long enough to extend from the cooker to a sink and beyond the sink to a point near the ground. In the event that you don’t want to drill a hole in your cooktop’s lid, you may thread it through the vent and secure it in place using duct tape instead.
  1. 1Bring 10 gallons (37.9 liters) of water to a boil. Fill the pot two-thirds of the way with tap water (10 gallons or 37.8 L), then place the pot on the stove and crank the burner to the highest heat setting possible. Allow the water to come to a full rolling boil. Prepare the cornmeal according per package directions. In a large mixing bowl, combine the 10 pounds of cornmeal and the water, stirring constantly with a wooden paddle or other tool. Allow it to simmer for a few minutes, or until the water has dissolved the cornmeal and the mixture has thickened into a paste. Immediately remove the mixture from the fire and set it aside to cool before pouring it into the clean bucket
  2. 3 Combine the sugar and yeast in a mixing bowl. 10 pounds of sugar and 1/2 ounce of yeast should be mixed together. Incorporate the sugar and yeast into the mash using a wooden paddle or another big utensil until it is well combined.
  • To begin the fermentation process, bread, brewer’s yeast, naturally occurring yeast, or even a sourdough starter can be substituted for dried yeast.
  • 4 Start the fermentation process with the mash. Spread cheesecloth over the top of the bucket and set it aside in a cool, dark location, such as your cellar or basement, to enable fermentation to take place. In fermentation, sugar and maize carbohydrates are metabolized by the yeast, which results in the production of alcohol.
  • A layer of brown or light tan foam will emerge on the surface of the mash bucket, gradually increasing to a greater level with each passing day. Eventually, the sugars will be “used up,” and you will observe the foam, or “head,” no longer rising. When the mash stops bubbling, it is ready to move on to the next stage of fermentation. “Sour mash” is the term used to describe the dish at this phase.
  1. 1Strain the sour mash through a cheesecloth to remove any lumps. Place the cloth over the bucket and then place the bucket over a clean bucket or pot to catch any drips. It’s also possible to strain the mixture through a screen wire or an old, clean white cotton t-shirt
  2. 2Pour the liquid from the strained mixture into a pressure cooker. Place the lid on the container and set it on a stovetop flame. It is OK to throw away the solids that were filtered out using the cheesecloth
  3. 3 Place the copper tubing in a condenser-like configuration. Connect the copper tubing that runs from the pressure cooker’s lid (or vent) to a sink that is filled with cold water. 4 Place the copper tubing in the cold water and coil it in the middle, then run the other end of the tube over the side of the sink to a clean container on the floor. The burner under the pressure cooker should now be turned on. Allow the contents to heat to exactly 177 degrees Fahrenheit (80 degrees Celsius) and no more. This estimated boiling point of grain alcohol is indicated by the arrow. During the heating process of the pressure cooker, the alcohol transforms into ethanol steam, which passes down the condensing tube and is cooled. The liquid that results drops into the container on the floor. That’s the moonshine you’re looking at.
  • The liquid that comes out of the copper tube before the cooker reaches 177 degrees Fahrenheit (80 degrees Celsius) includes methanol, which burns at a lower temperature than ethanol and condenses to form steam. This low-boiling liquid must be disposed of immediately. When methanol is eaten, it causes damage to the visual nerves. It’s likely that you’ll have to dump at least two ounces of liquid before the ethanol, which may be ingested, begins to appear. Continue to monitor the temperature and collect alcohol until the temperature reaches or falls below 177 degrees Fahrenheit (80 degrees Celsius). 2 gallons (7.6 liters) of liquid should be plenty for your collection needs
  1. 5Transfer the alcoholic beverage into jars. The finished moonshine is between 180 and 190 proof (90 to 95 percent alcohol by volume), which is almost pure grain alcohol in composition. Responsible brewers reduce the potency of this product to half its original strength by diluting it with clean spring water.

Create a new question

  • QuestionCan I use apples for the cornmeal in this recipe? Absolutely anything may be used
  • There are no restrictions. Question What can I do to ensure that the moonshine does not contain any methanol? It will be determined by the amount of mash you are distilling. Methanol vaporizes at a temperature that is lower than that of ethanol. Throw aside the first shot glass full of mash for every gallon of mash you make. Question Do you want to mix it with clean spring water? I was under the impression that water and alcohol separate when they are mixed. They do have a tendency to mingle. Inquire with a distiller or a bartender in your area. You might be thinking of water and oil, which actually separate when combined
  • However, this is not the case. Question I’ve heard that I can create the mash with simply water, sugar, and yeast. Is it necessary to include the corn in the recipe? No, yeast need nutrients in order to convert sugar to alcohol. To the mashed potatoes, add a small can of tomato paste
  • Mix well. Question Is it possible to use something other than a pressure cooker? Any clean, sealed vessel made of glass, stainless steel, or copper with a single steam outlet can be utilized. Because the steam is your product, it must be sealed so that it can only leave through the tube to the condenser. Otherwise, it will spark a fire. Making moonshine by directly venting alcohol vapor from the boiler is both risky and a waste of moonshine. Copper aids in the removal of pollutants, hence it is recommended that copper tubing be used in the condenser, regardless of the kind of boiler used. Question Is it possible to substitute a hot plate for a stove? The answer is yes, anything with a regulated heat source or flame will suffice. Just make sure your thermostat is set to the appropriate temperature. Question Is it possible to manufacture moonshine using an aluminum pressure cooker? Using this method is not recommended since the contents will react with the aluminum, resulting in an unpleasant flavour. Additionally, you run the danger of harming the metal. Question When the pressure cooker is closed, how can I know if the temperature is 80 degrees Fahrenheit? The stem of the thermometer should be able to fit through a tiny hole at the top of the pressure cooker’s cover. Ensure that you have sealed around the puncture with a heat resistant sealant or simply plain old water and flour before boiling your mash (really wash). Question How could the temperature of my still reach 205 degrees after you tell me to stop collecting my runoff if my heating element is set at 178 degrees with the thermostat set to high? The heat from your stove will be on, and even if it is set at a low temperature, it will cause your mash temperature to rise, resulting in it reaching 200 degrees eventually. Question Is the number of apples I use the same as the amount of cornmeal? It is technically preferable to use cornmeal rather than apples in this recipe. This is because cornmeal contains better and more easily available nutrients for the yeast to develop. You should make sure that the apple mass is the same as the cornmeal, if you choose to use apples instead. Make sure that you first remove the apple’s stem and seeds before continuing.

More information can be found in the following answers: Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Submit

  • The use of a hydrometer to test for alcohol concentration and a thermometer to boil the mash will yield better results
  • The majority of individuals who produce “shine” do it outside, over a wood fire, near a cold-water creek, for the best results. This avoids the hazard of preparing alcoholic beverages within the home. Another reason to do this outside is because of the pungent stench the mash emits while it is “processing.” Allow the mash to work for as long as the head, or foam, appears to be rising, but remember that it will ferment out and get sour after approximately 10 to 14 days, depending on the temperature of the mash. Because yeast reacts more slowly at lower temperatures, avoid inviting guests over while the mash is in progress. My own experience with mash while fishing on creeks in moonshine country has been that I can smell it over a mile away. Make sure to keep the sour mash covered but not completely sealed. This would be best done in a wine maker’s flask with an air lock
  • Saccharomyces cerevisiae is a single species of yeast that is used in both bread and brewer’s yeast, among other things. A carefully cultivated variety of Saccharomyces cerevisiae, brewer’s yeast and whisky yeast are simply more resistant to greater concentrations of ethyl alcohol and take longer to die off, hence increasing their lifetime and the amount of ethyl alcohol they can produce. In contrast to bread and brewer’s yeast, neither produces by-products that are capable of causing disease, blindness, or even death. Distillers often remove the first 5 percent of the distillate, known as ‘foreshots,’ from the final product (containing esters, methylate, and aldehydes). They are distasteful, but they are not harmful, and the smell and taste are naturally deterrents. According to the records, fore-shot distillate has never caused anybody to go blind, die, or become ill
  • It just has a foul taste.
  • In the unusual event that someone mistakenly consumes the distilled spirits you make, avoid using aluminum tubing or pots during the distillation process. Moonshine production is lawful in the United States, but you must obtain a permission and pay taxes on it. Most states in the United States consider distilling alcohol to be a criminal, and even having a still is considered a felony. In addition, consuming homemade moonshine might be hazardous. This product should not be consumed
  • It should only be used for research reasons. The use of a pressure cooker can be hazardous. Before distilling alcohol, be sure to use a high-quality stainless steel pressure cooker and to check that the seal is in good working order. This may be accomplished by running some hot water through the system and checking for leaks. If the line becomes kinked, it can cause the cooker to overload and blow a seal or hose clamp, releasing ethanol and increasing the danger of ignite if the hose is exposed to a flame, spark, or red hot element. It is never a good idea to modify a pot unless it has been done by an expert and has been appropriately changed to withstand the pressure. A pressure cooker is equipped with a silicone-rubber seal that expands and completely seals the vessel. Using a yeast that is not High Quality Brewer’s is prohibited. Yeast will create a small quantity of methanol, which may cause disease, blindness, or death if consumed in large quantities.

Things You’ll Need

  • Pressure cooker
  • 5 feet in length (1.5 m) Clean bucket with a lid and 1/4″ copper tubing are all you need. Cheesecloth or an old, clean white tee-shirt will work well here. Cornmeal, sugar, and yeast are all ingredients.

About This Article

Summary of the Article XTo create moonshine, start by drilling a hole in the lid of a pressure cooker and threading copper tubing through. Bring a large saucepan of water and cornmeal to a boil, stirring constantly, until the mixture thickens into a paste. Allow the mixture to cool for a few minutes before adding the sugar and yeast. Ferment this combination for several days before straining it and adding the liquid to the pressure cooker (see recipe below). Warm up the mash to 177 degrees Fahrenheit by running the copper line through a sink of cold water and into a clean container on the floor, then turn off the heat.

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The remainder will be made into moonshine.

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I recently attended a wedding in North Carolina where the hosts provided each guest with a tiny jug of moonshine as a thank you for attending. After being impressed by the smooth taste (and intensity) of the “shine,” I began investigating how to manufacture the fabled booze myself as soon as I returned to the United States. Moonshine, which was first produced in the late nineteenth century by impoverished farmers who struggled to cultivate crops on slopes and in hollers, has lately had a resurgence in popularity across the country.

  • Furthermore, if you have a license to operate a liquor distillery, you may even brew moonshine at home.
  • What kind of container is the most effective?
  • What is the shelf life of the product once it has been manufactured?
  • Learn all you need to know about storing whiskey in this guide!

Select a Container

There are three alternatives available to you: To be honest, each type will suffice in the vast majority of situations, though there are some important distinctions to be aware of between them.


Moonshine is often made with a high amount of alcohol. It is typical to have 100 Proofor more. Because of the large amount of alcohol in moonshine, many people are under the impression that it would burn through a plastic container. While this may have been true 100 years ago, today’s plastic containers are capable of withstanding a wide range of severe chemicals, including hydrofluoric acid. Simple plastic containers, such as a pitcher with a lid or a (clean) two-liter soda bottle, should not pose a problem for you.

When opposed to glass containers, you can keep a lot more moonshine for a lot less money in plastic containers.

The most significant downside is that plastic containers have the potential to melt.

This makes them an undesirable option if you’re carrying moonshine in a vehicle, whether it’s in the trunk or in the rear seat.


When it comes to storing high-quality moonshine for an extended period of time, a glass jar is the best choice. It keeps the flavors as pure as possible. However, unlike plastic, which can subtly change the flavor of moonshine over time, glass ensures that the moonshine you make today will taste the same months or years later. You’ll find a wide variety of glass moonshine jars to choose from. They are referred to as moonshine bottles, spirit bottles, or glass liquor bottles in most cases. While a glass bottle designed specifically for liquor is preferable, virtually any type of glass container with a sealable top will suffice in this situation.

Mason jars are frequently associated with homemade moonshine, primarily because they are frequently used in conjunction with thumper kegs, which are an essential component of the distilling process.


Moonshine jugs are often constructed of ceramic and provide a nice and traditional alternative to other materials. Their size ranges from one gallon to one and a half gallon, and they are all equipped with a rubber stopper for convenience. Here’s an interesting fact: Because both the stoneware and the moonshine industries got their start in the Southern United States around the beginning of the twentieth century, it’s no surprise that ceramic jugs were one of the first and most popular methods of transporting and storing moonshine.

It should be free of lead, lacquer, and potentially dangerous compounds.

They have a few of advantages. First and foremost, they are really stunning. You should be able to store your moonshine on the kitchen counter with dignity. Another advantage of using opaque materials is that the moonshine is protected from direct sunlight and heat.

Store the Container

Once you’ve placed your moonshine in the proper container, you’re ready to store it away. The location in which you store your moonshine is critical since it has a considerable impact on the flavor, freshness, and alcohol level of the resulting alcoholic beverage.


First and foremost, stay out of direct sunlight. The moonshine can be cooked by the sun’s ultraviolet radiation, causing it to deteriorate. Containers made of glass and plastic are particularly vulnerable to this problem. As long as the place is not too hot, a ceramic jug can provide enough protection against modest levels of indirect sunlight. Otherwise, store your container in a cold, dark, and dry location.


You may also keep a jar of moonshine in the refrigerator for longer periods of time. Consistently low temperatures aid in the preservation of moonshine. In addition, some individuals believe that freezing the moonshine makes it go down more smoothly. Freezing moonshine is typically not suggested, nor is it essential – or even practicable – in most situations. For most hard liquors to freeze, they must be exposed to a temperature of at least 150 degrees Fahrenheit. When you consider that moonshine is one of the most potent spirits on the market, a regular home freezer is just not powerful enough to keep it frozen for long.

This causes the heavier oils and alcohols to breakdown, which results in a more pleasant flavor over time.


Last but not least, keep your moonshine away from children and pets. However, as any lover of booze knows, the high-proof alcohol concentration does not necessarily function as a natural deterrent. Moonshine may be surprisingly smooth and simple to drink, making it possible for youngsters and animals to absorb a potentially lethal amount of alcohol in a short period of time.


Here are the answers to some often asked questions on preserving luster.

What’s the Best Way to Store Moonshine?

Storage Instructions: Keep it in tightly sealed glass bottles in a cool, dark place away from direct sunlight. Glass preserves the flavor of the food while also protecting it from spoiling. If you plan to keep the moonshine for an extended period of time, it is best to refrigerate it.

Is Storing Moonshine Safe?

In most cases, yes. However, while sunlight and heat can taint moonshine, they will not generate a fire or explosion. However, because moonshine can include a high concentration of alcohol, it should be stored away from any source of heat that could potentially spark a fire, such as equipment. Keep moonshine containers away from where you’re making moonshine. Despite the fact that a contemporary computer is extremely unlikely to explode, it can maintain working temperatures in excess of 200 degrees for extended periods of time.

How Long Does Moonshine Last?

It is dependent on the sort of proof and the proof itself. If you store unflavored, high-proof moonshine in cold, dark settings after bottling, it will keep its taste for several years or even longer.

Generally speaking, lower-proof (about 38) or flavor-infused moonshine should be drank within two to three months of its production. If properly packaged and stored in a refrigerator, it will keep for several years if not opened and for a few months if opened.

Does Moonshine Spoil?

Because it contains no sugars, unflavored moonshine does not have the potential to deteriorate. However, some do refer to moonshine as “spoiled.” They generally indicate that the moonshine has been exposed to too much sunshine or air, and that the flavor has been altered beyond what was intended. You may still drink unflavored moonshine that has been “spoiled” — it will not make you blind or hurt you – but it will taste harsh or weird. Store it in airtight containers in a dark, cold location to maintain the most vibrant sheen.

Any form of fruit component has the potential to deteriorate.

Fortunately, fruit moonshine has a long shelf life of several years.

Cuts and rubbing alcohol. (long post) – Distilling Questions / Technical support

Jack Daniels 1Posted :Wednesday, May 15, 2013 8:55:03 AM(UTC) Rank: Junior MemberGroups: RegisteredJoined: 4/22/2013(UTC) Posts: 17 “Cuts and rubbing alcohol. (long post)I am still new and have only done three runs, but this “rubbing alcohol” smell/taste is getting the best of me. Let me explain my 3 runs and see if anybody has any ideas for me. I am using a copper pot, Leibeg condenser, and a 15.5 gallon keg. Most of the tasting came from the hearts.The first run was a 5 gallon simple sugar mash using Fleischman”s yeast. Got it up to temp and had the drip rate at about 2-3 drops per second. Threw away the first 1 1/4 cups and started catching in one cup increments. They started around 65% and I stopped at around 30% for a total of 8 jars. I ran the still for about a total of 4 hours after the drops started. I let this air out over night and started the smelling/tasting routine. Full strength or diluted to 40%, they smell and taste like rubbing alcohol. Friends tasted it over the next couple of days, and had the same thoughts as me, rubbing alcohol.The next run was the first fermentation of UJSSM. I thought that the previous run might have been “smeared”, so I decided to slow down on this run. After heating up and the first drops started, I ran it about 1-2 drops a second. The total run this time, was around 7 hours. I collected and threw away the first 1 1/4 cups and started my cuts at about a 1 cup each. I didn’t mention this above, but I had a lot of alcohol left over from the first run, so I added it to this run. It was a little over 2 quarts. I started catching at 75-76% and that held true for about four-five cuts. (1 cup per cut) I don’t know if the added alcohol from previous run had anything to do with it testing a higher proof? Or if running it slower caused it to produce higher proofs? Or both? I did this until I had 10 cuts (10 jars1 cup each) and got down around 35% and stopped making cuts. The jars were tasted that day, and the next day after airing out, and still have the rubbing alcohol taste.The next run was the 2 gen from the UJSSM, without any alcohol from the previous run. I knew I didn”t have a lot of time, so I kinda planned a stripping run, sorta. I started my cuts and threw out the first 1 1/4 cups and the first cut was 60%. Lower than I expected, but I didn’t add any extra from previous run. As above, I made my cuts in 1 cup increments and caught down to 35%. This gave me 10 cuts (1 cup each), plus I caught some at the end for future runs. Total run time was a little over 2 1/2 hours and the drip rate was a fast drip. Not a stream, but a fairly fast drip. Some friends stopped by and we tasted several jars and agreed it was rubbing alcohol.Three different runs, three different drip rates, yet same taste.Does moonshine taste like rubbing alcohol?Also, at the end of the run, when I get down around 30%, I get this oily film on top of my cuts. I have no idea what this film is?Thanks in advance for any help.”

Why Is Stirring A Fermenting Wine So Important?

Because it has no sugars, technically, unflavored moonshine cannot spoil. Moonshine, on the other hand, is sometimes referred to as “spoiled.” Most often, they indicate that the moonshine has been exposed to too much sunlight or air, and that its flavor has been altered in ways other than what was intended. Unflavored moonshine that has been “spoiled” can still be consumed; it will not cause you to become blind or otherwise hurt you; nevertheless, it may taste harsh or unusual. Store it in airtight containers in a dark, cool location to maintain its freshness.

Any form of fruit component has the potential to go bad if not handled properly.

Fruit moonshine, on the other hand, may last for several years before it begins to deteriorate completely.

Ritchey Moonshine Flight 2 oz. Glass Mason Jar

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Greetings, fellow farmers! I thought I’d share a little bit of what I know about the bubble hash process with you because there have been some interesting conversations about it recently on this forum. Enjoy! We will be cooking hash today with a Bubbleman brand 20 gallon 8 bag set, which will be available soon. The screen sizes are as follows: 220, 190, 160, 120, 90, 73, 45, and 25 inches. When doing cold water extraction, it is important to remember a few fundamental rules. First, cooler is preferable.

In fact, I’ve discovered that it’s better to do this when it’s really, extremely cold outside.

Normally, I would wait until the evening to do this so that the ambient temperature is as frigid as possible, but this time, for the purpose of the photographs, we will do it in the late afternoon.

Second, make an effort to maintain things as clean as possible.

Because of this, I usually create it inside a shop or garage, but because that space was not available today, we will be doing it outside.

In my opinion, this is not the best way; ideally, you should do this procedure in a very clean atmosphere.

Third, remember to be kind!

You should never be harsh with your materials or equipment.

A significant influence on the end product will be exerted by the kind and quality of the raw materials used. To make decent hash, you must begin with high-quality raw materials. When creating hash with bubble bags, you will always succeed as long as you remember these four fundamental concepts.

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