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How Do You Cut Corn Moonshine? (Solution)

What’s the best way to make moonshine with corn?

  • For a guide on making apple pie moonshine, check out our apple pie moonshine recipe. Place your mash pot on its heat source and pour in 5 gallons of water. Heat water to 165 °F. Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize.

Contents

Is corn liquor the same as moonshine?

“Corn liquor ” is one name for licensed and taxed unaged distilled liquor made from primarily corn (maize) in the mash. That is, it’s legal moonshine, and the implication is that it’s higher quality than other legal moonshine because the grain bill is mostly corn.

What is the difference between corn whiskey and moonshine?

Corn whiskey and white whiskey are basically the same thing. They are raw, unaged whiskeys made from a primarily corn mash — at least 80% — and distilled to a maximum of 160 proof. The term moonshine refers to spirits that haven’t been taxed — which is illegal.

What kind of corn do you use for moonshine?

The kind of corn for moonshine that we recommend is cracked, dry yellow corn, and yes, it’s field corn. It should be a good grade corn that is relatively clean.

How much corn do I need for 5 gallons of mash?

Ingredients: 5 gallons of water. 8.5 pounds of flaked maize.

Why is moonshine illegal but not beer?

So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Today, federal rules say a household with two adults can brew up to 200 gallons of wine and the same amount of beer each year. (A few states have their own laws prohibiting the practice.)

Is store bought moonshine real moonshine?

“It’s a term that’s generally applied to any alcohol that was made illegally. When you break it down, moonshine is really just a high-proof spirit. No real moonshiner accepts store-bought as the real thing.”

Is Everclear the same as moonshine?

Both Everclear and Moonshine are unaged spirits; however, Everclear is made from grain and Moonshine from corn. Moonshine is a general term used to describe illegally produced corn whiskey. In summary, Everclear is intended to be water and pure ethanol with no flavor contribution.

Why do you shake a jar of moonshine?

“When shiners shake a jar of moonshine to check the proof, they’re observing the size of the resulting bubbles and how long they take to dissipate,” a video on the topic explains. “When low-proof alcohol is put to the shake test, the bubbles are small and linger on the surface for a longer period of time.

Is vodka basically moonshine?

Physically speaking, there is no real difference between vodka and moonshine. Both are unaged neutral spirits, usually cut with water to increase volume and produce a more drinkable product.

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.

How much moonshine will 5 gallons of mash make?

A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol. A 10 gallon run will yield 2-4 gallons of alcohol.

What does a thumper do on a moonshine still?

The thump keg is one of the most clever and iconic design elements of the traditional hillbilly still whose purpose, briefly stated, is to distill the output of the pot still a second time, without actually having to run the distillate through the still twice.

What kind of water do you use to cut moonshine?

One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.

Can you use whole corn for moonshine?

You can use any form of corn; I’ve used flaked maize and grits/polenta (basically the same thing; I avoid instant-anything).

How fast should moonshine drip?

Slowly bring your temperature up to 150 °F. Once you reach 150 °F, if your setup has a condenser turn on the condensing water. Next, dial up your heat source to high until your still starts producing. Time your drips as they speed up until you reach 3 to 5 drips per second.

Corn Whiskey Mash Recipe

We just prepared a corn whiskey mash and filmed the process so that others may see how we did it. Before we get started, it’s important to remember that producing mash is legal in the United States. It’s the same as producing beer, which is permitted in 48 states throughout the United States. Without a federal fuel-alcohol plant permit and the necessary state and municipal approvals, distilling alcohol is not permitted in most jurisdictions in the United States. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes.

The following is a step-by-step corn whiskey moonshine recipe that is accompanied with photographs and illustrations.

Check out our page on How to Make Moonshine Mash for a more recent version of this recipe.

We produced, stored, and utilized this alcohol in line with the rules of the Therapeutic Goods Administration.

A commercial distillery would most likely create maize whiskey in the manner described below.

Mashing Equipment

  • First and foremost, creating corn whiskey mash is a straightforward process. Although less equipment might be utilized, possessing the following essential equipment will make the job a lot simpler in the long run. To start distilling, all a distiller needs is a big pot for mashing, a wort chiller for chilling liquid, a brewers thermometer, cheesecloth, a plastic funnel, and an extra plastic bucket for aerating the finished product. Check out our guide on appropriate distillation equipment for more information.

Ingredients

  • When it comes to ingredients, a distiller will require the following:
  • What a distiller need in terms of ingredients is as follows.

*Please keep in mind that the barley must be malted in order for the recipe to work (more on this below).

Procedure

  • To get this temperature, we heated 6.5 liters of water to around 165 degrees Fahrenheit. We turned off the heat as soon as the desired temperature was attained. It won’t be required for quite some time. Afterwards, we added all of the crushed corn to the boiling water and stirred for around 3 to 5 minutes. After that, we stirred for 5-10 seconds every 5 minutes for the next 5 minutes. This is the beginning of our mashup
  • As the corn is agitated, it will develop into a gel-like substance. We were not frightened when this occurred because it is a totally common occurrence. The maize is being broken down and starch is being released, resulting in a thickening of the mixture as it breaks down. When the barley is added and the mashing process begins, the mixture will become noticeably thinner.
  • While stirring, we kept an eye on the temperature. Once the temperature had cooled to 152 degrees, we added the malted barley and stirred for 1-2 minutes until it was dissolved. After the mixture had been mixed, we covered it and let it “rest” (sit) for 90 minutes.
  • As a result of the resting period, enzymes found in malted barley will convert starches found in both corn and barley into sugar. Later on, during the fermentation process, yeast will be added, and the yeast will be responsible for converting the sugar to alcohol by fermenting it. For clarification, what we’re ultimately aiming to achieve during mashing is convert grain starch into sugar, which will then be fermented by yeast and converted into alcohol during the fermentation process, as previously stated. The enzymes contained in malted grains (for example, malted barley) are responsible for converting the starches in the grains into sugar. If enzymes are not present, none of the starch will be turned into sugar, and the fermentation process would be unsuccessful. For this recipe, it is crucial that malted barley, rather than plain flaked barley, be used
  • Otherwise, the results would be disappointing.
  • When we were waiting for the mash to finish, we prepared a “yeast starter” by rehydrating our yeast in a glass of water. For this recipe, we used 2 packets of active dry bread yeast with 1/2 cup of 110 degrees F water and 1 teaspoon of sugar
  • The result was a light, fluffy loaf of bread.
  • By completing this step, we were able to confirm that the yeast was functioning properly (if the yeast is functioning properly, a “yeast cake” would form and expand on top of the water). This phase also provides the yeast with an opportunity to obtain a “head start.” Once the yeast is introduced to the mash, it will be able to start fermenting at a quick rate almost immediately. Because of this, there is less danger of the mash becoming contaminated by ambient germs.
  • Having allowed the mash to rest for 90 minutes, we needed to chill it to a temperature appropriate for adding yeast. Temperatures are usually in the range of 70 degrees at this time. A distiller can either use an immersion chiller to quickly cool the mash or just let it to sit for many hours to cool the mash. In order to separate the particles from the liquids, we passed the mash through a cheesecloth (or any fine strainer) once it had cooled completely.
  • If at all feasible, chill the mash as soon as possible to limit the possibility that it may become contaminated with ambient germs while it is resting in the refrigerator. Immersion chillers are excellent for this, and we prefer to use a cheesecloth to separate the solids from the liquids after chilling. At a time, we scoop a small amount of the mixture into the cheesecloth bag and then squeeze the heck out of it. Using tiny amounts enables us to wring out the bag and recover the majority of the liquid (resulting in a greater amount of finished product)
  • As soon as it was cold enough to handle and after the grain fines were removed, we aerated the mash by pouring it back and forth between two clean buckets. The aeration was done forcefully enough that froth and bubbles formed (which is an indication of effective aeration), but not too aggressively. Approximately 10-15 times, we poured the liquid back and forth. Following aeration, we measured the specific gravity of the solution by filling a test tube with water and using a hydrometer. If a distiller wants to perform this in another method, he or she can drop some of the product onto a refractometer collecting plate and measure the refractometer reading.
  • The importance of aeration cannot be overstated. Yeast require oxygen in order to thrive. Without adequate aeration, fermentation may fail and the yeast would be unable to function. Aerate
  • The specific gravity value is used to calculate the amount of beginning alcohol that may be present. Essentially, it allows one to predict how much alcohol will be present in the wash assuming all goes according to plan throughout the fermentation process. After fermentation is complete, a second reading will be done to ascertain the true alcohol level of the rinse. This value can only be calculated if both measurements are taken.
  • After aerating the mash and measuring the specific gravity, we added the full contents of our yeast starter to the mash and blended everything together. After that, we transported our mash to a fermentation vessel to ferment.
  • We use 2 tiny packets of bread yeast per 5 gallons of mash
  • Our favorite container for fermentation is a 6.5 gallon glass carboy
  • And we use a 6.5 gallon glass carboy to store the finished product.
  • The fermentation process is the final stage in the mashing process. As soon as we put the mash to the fermenter, we secured it with an airlock and allowed it to ferment for at least 1 week. It is possible for a distiller to leave this sitting for up to three weeks. As long as it’s bubbling, it’s still in the process of fermenting. Until there were no more bubbles to be seen, we left it alone.
  • We created our own airlock out of a rubber stopper, some transparent plastic tubing, and a few zip ties to keep the water out. A few times we looped it and filled the bottom of some of the loops with sanitizing solution, forcing air to bubble out while allowing no air to come in
  • This worked well for us.
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Distillation

Check out How to Distill – 101 for a brief explanation on how a commercial distiller might convert a wash into high strength alcohol. In addition, be sure to look at our copper still kits before you leave the store.

How to Make Moonshine: A Distillers Guide Corn Moonshine

This book is a distillers’ guide to making moonshine. Moonshine made with corn

How to Make Moonshine:A Distillers Guide For Corn Moonshine

The most recent update was made on October 25, 2021.

Getting Started: Picking Your Type of Moonshine Mash

When preparing to make a batch of moonshine, we have a number of different mashes from which to pick. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity. This insight paved the way for the development of our beloved booze. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices.

As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.

With the same amount of maize, you may increase your mash yield by a factor of two.

In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.

However, you are welcome to use one of the various approaches described in the manuals you might find online. Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.

How to Make Moonshine: Corn Mash Recipe

  • A five-gallon bucket of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, a mash pot, a fermenting bucket, a heat source, a thermometer, and a long spoon.

Procedure:

  1. Start by placing your mash pot on a heat source and filling it with 5 liters of water
  2. Heat the water to 165 degrees Fahrenheit. After reaching 165 degrees Fahrenheit, turn off the fire and quickly whisk in 8.5 pounds of flaked corn maize. Continue to stir the mixture constantly for 7 minutes. Check the temperature every 5 minutes and stir the mixture for 30 seconds each time until the temperature reaches 152 °F. When the liquid has cooled to 152 degrees Fahrenheit, add 1.5 pounds of Crushed Malted Barley and stir well. Check the temperature every 20 minutes and whisk for 30 seconds until the mixture has cooled to 70 degrees Fahrenheit. It takes many hours for this process to complete on its own, however the addition of an immersion chiller can dramatically shorten this timeframe. When the liquid has cooled to 70 degrees Fahrenheit, add the yeast. Allow for 5 minutes of aeration by pouring the mixture back and forth between two different containers. Fill the fermentation bucket halfway with the mixture. We provide entire kits for them as well as the supplies you’ll need to make them yourself. It is critical to have the bucket, cap, and air-lock on hand at all times. The use of a spigot also makes pouring more convenient.

George Duncan over at Barley and Hops Brewing also has a great video onHow To Make a Great Moonshine Mash.Check it out below!

Preheat the mash pot on the stovetop over medium heat and add 5 liters of water; Bring water to a temperature of 165 degrees Fahrenheit. After reaching 165 degrees Fahrenheit, turn off the heat and whisk in 8.5 pounds of flaked corn maize right away. Continually stir the mixture for seven minutes. In order to reach 152 degrees Fahrenheit, check the temperature every five minutes and stir the liquid for 30 seconds; Add 1.5 pounds of Crushed Malted Barley when the mixture has cooled to 152 degrees Fahrenheit.

  • It takes many hours for this process to complete on its own, however the addition of an immersion chiller can substantially shorten this time frame.
  • Fill two separate containers halfway with the mixture and dump it back and forth for five minutes.
  • The ingredients to make your own may be found in our store, as well as entire kits.
  • Pouring is also made easier with a spigot.
  • PH Meter (Advanced)
  • Siphon
  • Cheese Cloth
  • Citric Acid
  • And other supplies.

Fermentation

Store the mash at room temperature for 1-2 weeks to let it to ferment. The temperature is critical because if the temperature drops too low, the fermentation will halt since the yeast will become dormant. Make use of a hydrometer and verify the specific gravity at the beginning of fermentation and at the end of fermentation to confirm that all sugars have been used. This will tell you how much ABV (alcohol by volume) was created throughout your fermentation. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process.

Watch this video to learn how to operate a hydrometer.

Straining

To correct pH, carefully siphon mash water out of the mixture, making sure to leave behind all solid material and sediment. Pour the mash water into a container and set it aside. It is advised that you strain the mashed potatoes through a cheesecloth at this point. The presence of solid debris in your mash water might result in headaches that you’d want to avoid. (Advanced) This is the stage at which some distillers may add 2 teaspoons of gypsum to their mash water. After that, they do a pH test on their mash water.

Use citric acid to lower the pH of the water, then calcium carbonate to raise it again.

How To Make Moonshine: Distilling

  • Fermented and strained mash water, cleaning products, and column packing are all used in the production of whiskey.

You did an excellent job! You’ve finished the hard work of making mash water for your moonshine! Congratulations! Finally, distillation and separation of all of the alcohol content into a refined form are required. Similarly to the process of creating mash, distillation is both an art and a science. Exercising your distilling skills is the most effective method to improve. We encourage that you take notes during the procedure so that you can improve with each subsequent run. In the event that you are in need of equipment or supplies, we can help you out.

We have everything from the traditionalcopper still to steel reflux units to the newGrainfatherBrewing System, and everything in between. We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.

Prepping Your Still

Maintaining a consistent level of preparation for your still is essential. However, even if you cleaned and let your still to sit for a bit after your last run, it is still advised that you clean it before transferring your mash water. This is especially true for copper stills that have a salt deposit on their surfaces. If you want to include packing in your column, now is the time. Fill your column with the amount of copper packing that is appropriate for your particular arrangement and use it as a filter.

Last but not least, it’s time to fill the still with your mash water.

The goal here is to reduce the amount of sediment in your mash water to as near to zero as you possibly can.

Running Your Still

Now comes the exciting part! Distillation is a fantastic procedure that takes a long time. Those of you who are unfamiliar with the science may get the fast and dirty version by clicking on the link below. When distinct compounds are separated using distillation, it is done so by taking advantage of the differences in evaporation temperatures of the substances. Rather of producing alcohol, this procedure separates it from the rest of the components present in your mash water. During the fermentation process, you produced all of the alcohol (well, the yeast did).

If your arrangement includes a condenser, switch on the condensing water whenever the temperature reaches 150 degrees Fahrenheit.

Keep track of how fast your drips are increasing in pace until you reach 3 to 5 drips per second.

How To Make Moonshine: Collecting Your Distillate

Congratulations, you have progressed from researching How to Make Moonshine to actually creating your own moonshine! Make certain that you are pouring your distillate into a glass container as you are generating it. Never use plastic containers since they can contaminate your product with BPA, among other things, and cause additional problems.

Collecting Foreshots

In terms of percentage of your total productivity, the foreshots will account for around 5 percent. These are the alcohols that evaporate the earliest in your mash water and should never be consumed. Foreshots may contain methanol, and they should never be taken in any form. Methanol, among other things, has the potential to cause blindness. Gather the foreshots and place them in a separate container before throwing them away.

Collecting Heads

It is estimated that the heads account for around 30 percent of your total production. The heads, like the foreshots, contain volatile alcohols as well as other compounds. However, rather than causing blindness, the effects are more mild – akin to having a bad hangover for several days.

Because of the presence of alcohols such as acetone, the heads will have a distinct “solvent” smell to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.

Collecting Hearts

This is the good stuff, which is primarily composed of ethanol. The following approximately 30 percent of your total production is comprised of the hearts. You should be able to smell the harsh, solvent-like scent that was present during the heads at this stage. The flavor of corn mash moonshine should now be smooth and sweet, as it should have been previously. This is the level at which ability and experience are most important. It takes a certain amount of skill to keep your hearts well-isolated while simultaneously increasing their output.

Collecting Tails

When you reach the conclusion of the ethanol process and enter the final step of your manufacturing process, you reach the tails. It is estimated that the tails will account for around 35% of your total production. The tails will have a completely distinct flavor from the hearts. You’ll notice a significant decrease in sweetness, and you may even see an oily top-layer on your product at this point. The substance will start to feel slick between your fingertips at this point. This is because to the presence of water, carbs, and proteins.

Conclusion

Congratulations for completing the task. We hope you were able to produce a fantastic batch. The only thing left to do is thoroughly clean your whole equipment. Allow for complete drying before storing in a cold, dry location. Learning how to create moonshine requires you to take on the roles of both a scientific and an artist at the same time. There’s a delicate balance to be struck here, and it can take years to master. We urge that you keep meticulous records of your moonshine production at all times.

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  • If you enjoyed this advice on how to produce moonshine, you might also be interested in our instructions on how to make rum and how to make vodka.
  • The most recent update was made on October 25, 2021.

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How to Make A Corn Mash – 11 Easy Steps That Will Make A Great Corn Whiskey – Learn to Moonshine

Although most home brewers are intimidated by the prospect of making their own corn mash, the process is actually pretty straightforward. Not to mention that the finished result will be one of the greatest tasting corn whiskeys you’ve ever tasted in your life. Using a straightforward step-by-step approach that everyone can understand, the following article will teach you how to prepare corn mash from scratch.

Mashing Equipment

We’ll need some basic tools and equipment to get started.

A big pot, a funnel, and a plastic bucket for aeration will be required. I prefer to use a 5 gallon bucket, cheesecloth, and an abrewers thermometer for this project. In addition, you may read this advice on the best distillation equipment available on the market.

Ingredients

Next, let’s double-check that you have all of the materials. You will require the following items:

  • 1 package of bread yeast from your local grocery store
  • 8.5 lbs. of crushed corn (if you get it from a feed store, make sure it doesn’t have any additives in it)
  • 5 gallons spring water (you can use tap water, but let it sit for a day or two to remove chlorine)
  • 2 lbs. of crushed malted barley (barley must be malted or this won’t work)
  • Additionally, if you have access to Generic Distillers Yeast, you may use it.

Procedure – 11 Easy Steps To Make Corn Mash

  • Step 1– Bring 5 gallons of water to 165 degrees Fahrenheit and turn off the heat. Fill the water halfway with crushed maize (about 8.5 pounds). 3. Stir for 2- 3 minutes, then stir once every 5 minutes until the temperature has dropped to 152 degrees Fahrenheit
  • You’ll see that the corn begins to gel as time passes. Those starches that are released from the corn are responsible for this phenomenon.
  • The fourth step is to add 2 pounds of Malted Barely. Step 5– Continue stirring for 1 minute more
  • Step 6– Cover with a cover and set aside for 1.5 hours.

Ingredients for Corn Mash While you’re waiting for the corn mash to cool, the enzymes in the malted barley are working to convert the starches in the maize to simple sugars in the malt. During fermentation, these sugars will be transformed to alcohol, which will be consumed. The reason for this is because yeast does not have the ability to transform starch into alcohol on its own. It must be in the form of sugar in order to do this. If you’re interested in learning more about how starch is converted to sugar, check out my postHow Enzymes Turn Starch Into Sugar.

  • Step 7– Hold off on drinking that beer just yet since you’re not quite finished. It might be wise to use this time to get a “Yeast Starter” cooking while you are waiting. The Starter will expedite the fermentation process and assist you in producing high-quality corn whiskey that will be delicious to drink. So I won’t go into detail on how to build a Yeast starter as I previously covered it in my previous post, “4 Steps to Making an Easy Yeast Starter.”
  • Step 8: Straining Corn Mash Through a CheeseclothOnce the Corn Mash has cooled to a temperature that can be handled, strain the Mash through a cheesecloth to remove the solids. Step 9-Aerate the mixture by pouring it back and forth between two buckets many times. Alternatively, you may pour it into a carboy and shake briskly for a minute or so. Using a hydrometer, determine the Specific Gravity of the Mash at this point in time. It is necessary to know how much alcohol will be present in the wash when fermentation is complete in order to calculate specific gravity.
  • Step 10– Check the temperature to ensure that it is between 75 and 85 degrees Fahrenheit. As soon as it is between these two ranges, put your Yeast Starter and corn mash to your primary fermenter pail or carboy, and stir well. Airlock should be installed at this point, and the yeast should be allowed to operate. The air lock should begin to emit bubbles after a few hours, indicating that the process is complete. Fermentation will take between one and two weeks! When the bubbling has stopped, it is ready to be distilled.
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Distillation

Please see the How to Distill – 101 article and video if you are interested in learning how to transform your corn wash into corn whiskey moonshine.

How to Make Moonshine Mash

While home brewing was prohibited during Prohibition, it began in the isolated hollows of Appalachia where the only trace of activity was the glint of moonlight reflecting off the still. Hence the origination of moonshining—a type of activity that was temperamentally suited to mountain people who were fiercely independent and proudly self-sufficient, and who could turn a few dollars’ worth of corn into several hundred dollars’ worth of corn whiskey, which was a vital source of income during the Great Depression.

State regulations differ, but federal statutes are unambiguous: distilling alcohol without a permission is strictly prohibited.

How to make moonshine mash

In its most basic form, moonshining is a multi-step process of transforming grains, fruit, or other starches into alcohol by heating them. The technique can accommodate a wide range of accuracy levels as well as a large number of different recipe variations. A small number of home brewers use high-tech equipment and organic ingredients, while others use plastic buckets, whatever starches are available, and rudimentary pot stills. Manufacturing the mash is the first stage in the process of making moonshine, no matter how you go about it.

When the sugar has been consumed, yeast is added in order to feed on it and convert it to alcohol during the longer fermentation phase.

However, while technically any type of grain such as barley, wheat, or rye can be used to make traditional moonshines, the mash used to make traditional mountain moonshines is corn.

How to make corn mash for moonshine

Before you begin following the directions on how to produce moonshine mash, double-check that you have all of the necessary equipment and supplies to complete the process. The essential fundamentals are as follows:

  • The ingredients and water should be heated in a big saucepan. The use of ingredients such as cornmeal or “flaked” cornmeal, crushed malted barley or malted barley extract, sugar, and yeast a sink large enough to accommodate the hot pot, or alternatively, a wort chiller for large amounts of wort A brewer’s thermometer is used in the brewing process. A couple or three clean, disinfected buckets
  • And A funnel that is free of debris
  • Cheesecloth
  • Small glass or ceramic jug with a narrow mouth that is large enough to accommodate fermentation
  • Equipment for sieving, siphoning, and distillation in preparation for the next phase

You can brew some very nice moonshine with with the bare minimum of equipment.

5 gallon moonshine mash recipe

In order to make a proper corn mash, you’ll need some materials that are a little out of the ordinary and harder to come by for city inhabitants, such as malted barley and flaked maize. Whether you’re just learning how to create mash for moonshine or you want to experiment with a simple, basic recipe, this combination, which contains items that can be found in most grocery shops, is a good choice.

  • Ingredients: 5 gallons water
  • 2.5 lbs. of cornmeal
  • 2.5 lbs. of sugar
  • 1/2 pint or 4 tbsp. amylase extract (available online at brewing websites)
  • 1 1/2 packages dry bread yeast
  • 5 gallons water

1. Fill a large saucepan halfway with 2 or 3 gallons of water (or whatever amount your pot can readily handle), cornmeal, and sugar, and bring to a boil at around 120 degrees. 2. Slowly pour in the ground cornmeal while continually stirring. 3. Slowly pour in the sugar while continually stirring. Keep an eye on the temperature and make sure it reaches around 140 degrees. Don’t cook the mash for too long above 150 degrees or it may become scorched. The mixture will thicken as it sits. 4. Add the malt or amylase enzyme to the mixture.

  1. As the malt enzymes perform their work, the consistency of the mixture should become visibly thinner.
  2. Fill a sink halfway with water and place the entire saucepan in the sink to cool (or use your wort chiller).
  3. In the meantime, make a cup of warm water with the yeast and 4 teaspoons of sugar to activate it while you’re waiting.
  4. Additionally, boil the leftover unused water to around 70 degrees in a separate pot.
  5. In order to get the most air and oxygen into the mash at this point, many brewers like to pour it back and forth between clean buckets a few times, in order to get the most air and oxygen into the mash and therefore enhance fermentation.
  6. Then, using a clean funnel, transfer the mash to a narrow-mouthed, large-sized jar for fermentation.
  7. The cheesecloth should be placed over the opening of the jar to prevent contamination but yet enabling the carbon dioxide produced by the fermentation process to escape without causing pressure to build.
  8. For as long as you can see bubbles, fermentation is still taking place and alcohol is continuing to be produced.

Keep an eye on it on a regular basis because the fermentation process might take as little as 10 days or as long as three weeks. 12. Once the fermentation is complete, you may remove the liquid for distillation by straining or siphoning it out of the container.

5 gallon corn mash recipe

Many home brewers think that the greatest moonshine mash does not require the addition of additional sugar, but rather receives its flavor solely from the basic components used in its preparation. For the more adventurous brewer, the following recipe could be worth a try:

  • The following ingredients: 5 gallons of water
  • 1.5 lbs. of broken malted barley
  • 8 lbs. of flaked maize
  • 1 box dry bread yeast

Flaked maize is the term used to describe corn kernels that have been steamed and rolled in order to expose the insides, allowing the enzymes in the malt to more easily access the kernels. It is available at the majority of feed stores. Cracked maize can also be used since it is less expensive and makes filtering easier, but the starches are trapped inside the kernels. If you decide to utilize this sort of corn, it may be a good idea to start with an acereal mash first before continuing. This recipe follows the same steps as the previous one, with the exception that the water should be heated to around 165 degrees while softening the flakes maize, and the mixture should be stirred frequently until the temperature decreases to approximately 150 degrees.

Follow the on-screen instructions.

How to make moonshine mash with fruit

It is not necessary to add anything else to a good mash except something that has sugar for the yeast to feast on, whether that sugar is fresh or bound up in starches. Corn was commonly utilized by moonshiners because it was inexpensive, could be kept for an extended period of time, and was generally available. Fruits contain a lot of sugar, making them a healthy choice, especially during the peak of the season when they are plentiful and affordable. Moonshine mash with fruit is created by first cutting, crushing, or pressing the fruit to extract the sweet juices, which are then combined with yeast to begin the fermentation process.

Even fruit-mash brewers should consider investing in a brewing hydrometer to ensure that the sugar content of their mash does not rise to such a level that it prevents proper fermentation.

Apple pie moonshine mash recipe

Make your own apple pie moonshine mash by following one of the many recipes available on the internet. Take a look at this simple recipe.

  • 1 gallon of water to boil
  • 6 pounds of ripe or overripe apples
  • 2 pounds of sugar a sufficient amount of warm water (less than 70 degrees) to get the best specific gravity possible utilizing an aspirit hydrometer Citronella sticks and mulling spices are included in the price of the wine yeast.

Cook the apples in a large saucepan with the sugar and a cinnamon stick, stirring occasionally, until they are soft and tender. 2. Bring two gallons of water to a boil, then reduce the heat to a simmer for around 15 minutes to extract the juices from the fruits. Allow the apples to cool before mashing them. Note: If you don’t want to spend the time cutting up and simmering the fruit, you may use apple cider or concentrated apple juice, or you can use an apple press to extract the juice directly from the fruit.

  1. Allow the mixture to cool to 70 degrees before pouring it into the jar, where it will begin to ferment.
  2. 4.
  3. 5.
  4. 5.

Remove the liquid using a syphon and distill as normal. 7. If you want a strong apple pie flavor, store the resultant moonshine in jars with a cinnamon stick and/or mulling spices, and test it regularly to ensure that it has the precise apple pie flavor you desire.

Strawberry moonshine mash recipe

The mash recipe that follows is for five pounds of mash.

  • 20 pounds strawberries
  • 1-3 lbs white sugar
  • 3 gallons water
  • 2 packets dry yeast

1. Wash the strawberries and chop off the leaves and stems before dumping the clean fruit into a blender and pouring the chunky purée into a large boiling saucepan of water. 2. Add enough water to make approximately 5 gallons of total mash. Using a spirit hydrometer, determine the specific gravity of the mixture and add as much sugar as is necessary to attain 1.05. 3. Bring the strawberries to a boil for 15 minutes at 160 degrees to destroy any bacteria or wild yeast that may have gotten into them.

  1. Allow for cooling to 70 degrees.
  2. 5.
  3. Allow the mixture to ferment for a week or two, or until the bubbling has stopped.
  4. It is in the mash of the moonshine mash that all of the intricacies of flavor are developed, and there is no restriction on what can be used to ferment this speciality beverage.
  5. Learn everything there is to know about producing flavored moonshines for additional inspiration.

Moonshine Mash (Corn Whisky) 2021

In terms of traditional moonshine stilling, this moonshine mash corn whiskey recipe is just what you’re looking for. It’s a straightforward ingredient list that can be obtained from almost any grocery store. A mash that does not need a lot of work or prior knowledge to prepare. And, maybe more importantly, a spirit that is delicious right out of the still. Of course, if you want to make it more complicated, you can barrel-ageit. However, if you are attempting to manufacture true moonshine, this is all you need to know!

  1. Pour five gallons of water into a large saucepan and heat it to a temperature of 165°F. When the desired temperature is attained, take the pan from the heat and mix in the maize well. Stir the mash continually for the first five minutes, and then stir for a few seconds every five minutes after that. Add the malted barley and thoroughly mix it up until the temperature reaches 152° F. Cover the mash and let it aside for 90 minutes, stirring it every 15 minutes during that time. Pour the mash through an immersion chiller or let it cool for a few hours to achieve 70°F. As soon as the temperature has been reached, transfer all of the liquid to a fermentation bucket, add the yeast, shut the top, and secure the airlock. Allow the mash to ferment entirely for 10-14 days, or until there is no apparent activity in the airlock. Transfer the wash into the still’s pot using a siphon tube, leaving any sediment in the fermenter
  2. Then, transfer the wash into the still’s pot again. Carry out a standard distillation run, controlling the cuts in the same manner as you would typically do
  3. Make any necessary reductions to the distillate based on your desired final proof of your run

For more experienced distillers, try adding two teaspoons of gypsum (CaSO4) to the mash water before starting the distillation process. Performing an iodine test after the mash is suggested to ensure that all starches have been converted to sugar has been accomplished. Corn whiskey is best consumed immediately after it has been distilled, refrigerated, and reduced in strength (cut down) (if the proof if too high). However, if you want to enhance the flavor, you may let it develop in a barrel.

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Alcohol distillation is a centuries-old process that is both an art and a science, according to some scholars. It’s simple, but not as simple as simply turning on the computer and sitting back to watch it work. In order to produce the safest and finest tasting spirit possible, conscientious distillers understand that they must monitor temperature control when distilling, as well as the finished product – the distillate. When it comes to creating a high-quality result, one of the professionals’ secrets is their meticulous and accurate “cutting” during the still’s run.

It is necessary to “cut” the alcohol stream flowing from the condenser coil when moving between jars that contain distillate and those that are empty. However, when it comes to generating a spirit that anyone will want to drink, the timing of when you make these cuts is critical.

The Four Stages of Your Moonshine Run

Some old wives’ tales claim that moonshine would “make you go blind.” You may have heard something similar. Despite the fact that this is an exaggeration, it is true that moonshine that has not been properly prepared might make you sick. Read our guide on how to distill whiskey and moonshine to acquire a better understanding of the safety precautions you should take at every stage of the process. Keep an eye out for the different types of alcohols that are created during the various phases of your moonshine production so that you can avoid establishing a bad reputation for your moonshine by selling it to those who think it’s harmful.

You might be interested:  Who Sells Moonshine?

Even if you need to use numerous containers for each stage of the run, this is OK.

The Foreshots

At each stage of the race, different types of alcohol are vaporized and sucked into a collection cup at the finish line. Fine, high-quality moonshine is made from ethanol, which boils at a temperature of 175 degrees Fahrenheit when heated to a boiling point. The boiling point of other chemicals and alcohols, such as methanol, is much lower, and the resulting condensed liquid will gather in your cup or jar after being condensed in the coil. These compounds are extremely toxic. The presence of these contaminants in your moonshine (or whatever alcohol you’re distilling) will not only degrade the flavor of your product, but they may also make people very unwell.

If you reach this temperature, the ethanol in the wash will begin to evaporate, and you may be confident that the distillate collected before this point includes the majority of the methanol and other hazardous chemicals.

In this initial container, you will find all of the distillate that has been gathered before your run reaches this certain temperature.

Making the incision a bit later rather than early ensures that all of the potentially harmful substances are removed from the process.

The Heads

You will be distilling actual spirits as the temperature continues to rise. Even though the temperature in the still’s pot is rising to between 175 and 185 degrees Fahrenheit, the distillate will still contain significant amounts of non-ethanol chemicals that can be used to give your final product a bit more “bite” and flavor if used in conjunction with other ingredients such as spices. This may be great for a product such as whiskey or Scotch, because the complexity of those alcoholic beverages is derived from the mixing of several trace compounds.

The temperature range for the second cut you will make in your run will be between 185 and 190 degrees Fahrenheit.

Make a note of the heads and save them away for future distillation, or blend the appropriate quantity with the final distillate to flavor the alcohol to your liking.

The heads should account for around 20-30 percent of the overall amount of money you spend on your run. The optimal strategy is to make this cut a bit later rather than earlier, and to gather some of the hearts with your heads rather than the other way around.

The Hearts

The distillate with the highest concentration of ethanol is the most desirable section of the run. This phase of your run is referred to as the “hearts” section. Many professionals and long-time distillers agree that this is the section of the run that takes place between around 190 degrees Fahrenheit and approximately 200 or 205 degrees Fahrenheit, respectively. Without a doubt, it is dependent on the still. Despite the fact that ethanol has a boiling point of 175 degrees Fahrenheit, the mash in your still does not contain pure ethanol.

The hearts will most likely account for about 30 percent or so of the overall amount of your booze run’s ultimate tally.

In this case, it is preferable to combine some hearts with your tails rather than some tails with your hearts.

The Tails

When the temperature of the run hits around 205 degrees Fahrenheit, it is possible that more steam will enter your distillate. There may also be other compounds present in the distillate that burn at a higher temperature than ethanol, which might impart a flavor to this component of the distillate that isn’t precisely what you were looking for. This section of the run is referred to as the “tails,” and it can account for as much as 20-30 percent of your entire distance. Remove the tails and set them aside for further distillation.

It is safe to cut off the heat source for your still after the temperature in the pot of your still hits 212 degrees.

Continue to collect whatever distillate comes out of the condenser coil, but it is not worth it to boil the water in order to extract every drop of alcohol from the alcohol wash, since this would waste time and energy.

Allow your still to cool completely before disassembling, cleaning, and storing it in preparation for your next use.

The “Feints”

Fients are the containers containing heads and tails that you have set aside for later use in the process. In this case, you may either add them to the wash with your next run or distill them separately from the rest of the brew. It is possible to distill the feints in a smaller-size still after each alcohol run if you do not want to combine different recipes or tastes from separate mashes. After collecting feints for several runs, some people perform an all-feints run in a bigger still; this is known as the “queen’s share” of feint collection.

When it comes to learning the particular qualities of your still that will inform you when to cut your alcohol run, it may take some time and trial and error.

This will help you repeat successful runs and figure out where you went wrong in a batch that wasn’t up to your standards the next time around.

Follow the rules, practice safe distillation, and learn how to get the most hearts out of each batch, and you’ll be able to sip your moonshine with a grin on your face. Jim Thomas contributed to this article. Luann Snider Photography provided the image for this post.

Garden Fresh Ear Corn Whiskey – Whisky Recipes

Brewhaus Forum»Recipes»Whisky Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipes»Brewhaus Forum»Recipe Garden Fresh Ear Corn Whiskey is made with fresh ears of corn harvested from the garden.

heeler 1Posted :Monday, June 11, 2012 2:30:37 AM(UTC)
Rank: Senior MemberReputation:Groups: Registered, Moderator Joined: 4/14/2010(UTC) Posts: 1,666Was thanked: 13 time(s) in 13 post(s) “This is a fresh corn likker that you can make with frozen corn from the supermarket or the corn from your garden. This is a 5 gallon wash.10 to 15 ears of corn cut off the ears or 5 little bags of sweet frozen corn. 5 lbs of sugar 3 tbl spoons of nutrients, Brewhaus Nutrients has the enzymes in there 8 tablespoons of bakers yeast you will need the enzymes if you use bakers yeastor use a yeast with enzymes like a whiskey yeast w/AG 1 pkg.== most dont recommend Turbo yeast with this==(a squirt of lemon juice and beanno tabs of you dont have enzymes, these are faux enzymes)Now once the corn is off the cob smash it good because your gonna heat it up to get the cornny flavor in your mash. Put that corn in 1 or 2 gallons of water and turn on the heat, the idea is not to cook it just get hot and remove the corn flavor. You’ll see and smell the corn flavor in your pot. Hold it at temp (150 or so) for 60 mins then pour liquid only over everything else EXCEPT your yeast. That will melt your sugar and mix everything together. Then once you stir and mix top with cool water to get to pitching temp. This will take a week or so to ferment depending on your choice of yeast.Now if you put this through a relux still it will strip the flavor so pot still it and you should get a cornny flavored likker. Remember what you get is only as good as your wash and the way you still and cut. Happy stillin “
John Barleycorn 2Posted :Monday, June 11, 2012 4:42:31 AM(UTC)
Rank: Senior MemberReputation:Groups: RegisteredJoined: 1/12/2012(UTC) Posts: 804Was thanked: 5 time(s) in 5 post(s) “Heeler,Originally Posted by: heeler3 tbl spoons of enzymes (for conversion)Are you using GA-100 for this?. or something else?-JB”
heeler 3Posted :Monday, June 11, 2012 7:01:07 AM(UTC)
Rank: Senior MemberReputation:Groups: Registered, Moderator Joined: 4/14/2010(UTC) Posts: 1,666Was thanked: 13 time(s) in 13 post(s) “Not sure it matters much.I have used Fermax but now I have a jug of Brewhaus Distillers Nutrients.Nutrients are nutrients are nutrients.know what I mean? “
heeler 4Posted :Monday, June 11, 2012 7:11:38 AM(UTC)
Rank: Senior MemberReputation:Groups: Registered, Moderator Joined: 4/14/2010(UTC) Posts: 1,666Was thanked: 13 time(s) in 13 post(s) “I made a correction to the previous post,3 tbl spoons of nutrients, Brewhaus Nutrients has vitamins and minerals plus the yeast nutreints – Ammonium Phosphate and Mag. Sulphate”
John Barleycorn 5Posted :Monday, June 11, 2012 7:36:45 AM(UTC)
Rank: Senior MemberReputation:Groups: RegisteredJoined: 1/12/2012(UTC) Posts: 804Was thanked: 5 time(s) in 5 post(s) “Ok, thanks.I have been investigating the enzymes and running some numbers for use with potatorice. that sort of thing. And when I saw 3 tbl, I thought, man, I must have screwed up my math somewhere.Regards, -JB”
John Barleycorn 6Posted :Wednesday, June 13, 2012 9:03:37 AM(UTC)
Rank: Senior MemberReputation:Groups: RegisteredJoined: 1/12/2012(UTC) Posts: 804Was thanked: 5 time(s) in 5 post(s) “If you can figure out which enzymes are actually in apple cider vinegar you’ll know more than 99% of the people that sell it. My mother made me use some as a hair wash once to help with a small patch of psoriasis – I had this weird craving for salad the rest of the day.:)BTW: Doesn’t vinegar kill yeast?”
mr. x 7Posted :Thursday, June 14, 2012 7:41:16 AM(UTC)
Rank: Advanced MemberReputation:Groups: RegisteredJoined: 12/6/2011(UTC) Posts: 161 dry or liquid malt extract from the brewing supply work well in place of nutrients
mr. x 8Posted :Thursday, June 14, 2012 7:47:20 AM(UTC)
Rank: Advanced MemberReputation:Groups: RegisteredJoined: 12/6/2011(UTC) Posts: 161 “Originally Posted by: John BarleycornIf you can figure out which enzymes are actually in apple cider vinegar you’ll know more than 99% of the people that sell it. My mother made me use some as a hair wash once to help with a small patch of psoriasis – I had this weird craving for salad the rest of the day.:)BTW: Doesn’t vinegar kill yeast?allot of bearded people (competition beards and such) use apple cider vinegar to wash their beards with instead of any kind of shampoo its less damaging just a little fyi”
Outland 9Posted :Saturday, June 16, 2012 6:23:45 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/16/2011(UTC) Posts: 89 Enzymes is a name for a certain class of proteins, like “metal” is for a class of compounds;there are jillions of different enzymes in any organism.We want specific enzymes such as amylase, the ones that break starch down to sugar so the yeast can ferment it.Not a lot of starch in apples.There are more starch digestors in your saliva than in a bushel of apples.
Outland 10Posted :Saturday, June 16, 2012 2:27:21 PM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/16/2011(UTC) Posts: 89 “20K units.assume that’s per capsule? Amylase breaks down starch to sugar; protease breaks down protein, lipase breaks down fat(lipids).This would work.problem is its very spendy and you’d need at 8-10 capsules (I’ve done it, health food store, $26 per 200).Its actually worth it to get malted stuff from a beer brew store, ton’s of amylase.or sprout your own grain.Of course if you have an in with a science chemical company or a professional beer brewer.”
Outland 11Posted :Sunday, June 17, 2012 6:48:01 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/16/2011(UTC) Posts: 89 Mixed up a batch of this last night, used 20 ears, on sale for a nickel apiece at the Farmers market.which was a bit odd cuz its a bit too early for cheap corn here.Flipped him a nickel, ate one there and jumped at it the deal.Bubbling away right now
mr. x 12Posted :Sunday, June 17, 2012 11:50:43 AM(UTC)
Rank: Advanced MemberReputation:Groups: RegisteredJoined: 12/6/2011(UTC) Posts: 161 does it matter in what shape the corn comes off the cob? i dont see myself being patient enough to not be just a mushy pile of cream corn
Outland 13Posted :Sunday, June 17, 2012 11:54:56 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/16/2011(UTC) Posts: 89 “Mr X. Nah, I cut the kernals off, squashed it up and ran a stick blender through it.turned into a thick pasty mess.Smelled and tasted like, well, fresh corn on the cob “
mr. x 14Posted :Sunday, June 17, 2012 11:58:23 AM(UTC)
Rank: Advanced MemberReputation:Groups: RegisteredJoined: 12/6/2011(UTC) Posts: 161 ok cool just making surei may just get a bunch of flaked maizefrom the brewing suipply cause im lazy
heeler 15Posted :Monday, June 18, 2012 7:48:19 AM(UTC)
Rank: Senior MemberReputation:Groups: Registered, Moderator Joined: 4/14/2010(UTC) Posts: 1,666Was thanked: 13 time(s) in 13 post(s) I bet you would get more flavor from the bought flaked maize but it dont really matter.

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