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How Long Does It Take To Make A Run Moonshine?

Put your ingredients into the fermenter in the order listed and close it. You should start to see fermentation of the sugar within 12 hours. It should take 3 or 4 days for the ebullition to end.

  • Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment. Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface.

Contents

How long does it take to distill 1 gallon?

It takes around 4-6 hours for a countertop water distiller to produce one gallon of distilled water. Like most high purity water filtration methods, the process of water distillation is a slow one. The water distiller produces purified water one droplet at a time.

How long should a stripping run take?

With our iStills, the stripping run can take anywhere from 12-14 hours and produces alcohol in the range of 50-55% Alcohol By Volume (ABV), depending on the spirit we are distilling.

How much moonshine will a 20 gallon still make?

This still is capable of producing over 4 gallons of shine per run.

How long does the spirit run take?

Spirit Run: A 6,000-Mile Marathon Through North America’s Stolen Land by Noé Álvarez.

How much head do you throw away when distilling?

Always discard the foreshots — they make up around 5% or less of the product collected during a run. Throw out the first 30 ml on a 1 gallon run, the first 150 ml on a 5 gallon run, or the first 300 ml on a 10 gallon run. Heads come off of the still directly after the foreshots. Simply put, they taste and smell bad.

How much moonshine can you get out of a 5 gallon still?

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 temp do you run a moonshine still?

You will not make any cuts at the different temperatures like you would with a typical pot distillation. Collect until the temperature reaches about 207°F/208°F (97°C/98°C). Turn off your heat source, but continue to run the cooling water until there is no vapor left in the moonshine still.

Is a thump keg necessary?

An ordinary pot still, without a thump keg, is capable of distilling a wash to only a “low wine”, which will be about 40-50% alcohol. Many shiners in fact prefer to use a wooden barrel for the thump keg, precisely because it loses less of this useful heat than would a metal one.

What temp does moonshine start running?

Generally, distillers make the first cut in the run when the temperature in the still’s pot reaches approximately 175-180 degrees Fahrenheit.

What kind of corn is used for moonshine?

1) SWEET CORN (Zea mays convar. Sweet Corn could be used to make bourbon but it’s typically the type that you’d buy at a grocery store to eat as corn on the cob, frozen corn or canned corn. It comes in white, yellow and coloured varieties but regardless of type is usually just labelled as “corn” in grocery stores.

What happens if you get caught making moonshine?

Offenses under this section are felonies that are punishable by up to 5 years in prison, a fine of up to $10,000, or both, for each offense. 5601(a)(1) – Possession of an unregistered still.

How much is a gallon of moonshine worth?

It costs around $8 per gallon for the sugar and wheat to make the moonshine. The selling price is around $25 a gallon if sold in bulk, or $40 for retail price.

When should I stop stripping running?

Common practice is to collect low wines until the stripping run temperature reaches 208 F or 98 C. Remember you don’t make any cuts during this distillation the primary goal is to strip off the water, yeast and sediment contained in the wash.

How do you run moonshine?

Procedure:

  1. Place your mash pot on its heat source and pour in 5 gallons of water.
  2. Heat water to 165 °F.
  3. Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize.
  4. Stir mixture continuously for 7 minutes.

How long does it take to do a 5-6 gallon pot still run? – Distiller Operation

Brewhaus Forum»Distiller Design and Operation»Distiller Design and Operation Operation of the Distiller» How long does it take to run a 5-6 gallon pot on the stovetop on low heat?

chrisknight 1Posted :Sunday, February 10, 2013 9:35:21 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/9/2013(UTC) Posts: 18 Using gas, how much time is a 5-6 gallon run?Do you want to blast it up to 173 and then stabilize temp? Or, go very slow all the way up?
chrisknight 2Posted :Sunday, February 10, 2013 10:26:23 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/9/2013(UTC) Posts: 18 I keep reading people are taking like 7 – 11 hours.I just can’t wrap my brain around the time.I had no idea it took that long.
Bushy 3Posted :Sunday, February 10, 2013 10:46:25 AM(UTC)
Rank: Senior MemberReputation:Groups: RegisteredJoined: 1/27/2012(UTC) Posts: 526 My pot still runs are usually 6 to 7 hours, running as slow a collection rate as I can. Read that as burner on just hig enough to produce product. This style is for when I’m only doing a single run.If doing a striping run then I turn the heat up to where I get a small stream comeing out and can do a run in about 4 1/2 to 5 hours.This is useing a PSII 2″ cloumn 5 or 6 gallon wash/mash.
Ace 4Posted :Sunday, February 10, 2013 11:43:38 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 12/20/2012(UTC) Posts: 11 NAME?
Wewtster 5Posted :Thursday, February 14, 2013 4:18:46 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 1/17/2013(UTC) Posts: 67 3 to 4 for some low proof shitty likker aka a strip run and for a low two drips a second run? O god.6 hours sometimes more.
Tea Totaler 6Posted :Tuesday, April 16, 2013 10:44:07 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 6/23/2012(UTC) Posts: 38 I am to a boil in 30 minutes then turn down the fire and balance. Collecting hearts at a rate of about 30 minutes/quart and I still have additional capacity to run faster if I want, but I start getting odd flavors and reduced purity.I will typically collect 4 qts over 90% and be shutting down 3 to 3.5 hours after lighting the fire.Running a 3″ column.That’s for clean vodka like spirits.For a mostly or all grain bill, I will use the same time but only collect 2 -2.5 qts from a 5 gallon beer.What the hell do you guys do for 6 – 7 hours?

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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.

  1. As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.
  2. With the same amount of maize, you may increase your mash yield by a factor of two.
  3. In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.
  4. 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!

Materials:

  • 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. The pH ranges from 5.8 to 6.0, which is good. 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 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.

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Running Your Still

Preparing for your still and staying on top of it are both crucial to your success. After your last run, even though you cleaned and rested the still, it is still advised that you clean it before transferring the mash water to the fermenting vessel(s). If your copper still has a salt buildup, this is extremely important to remember. This is the best moment to include packing in your column. The amount of copper packing that is adequate for your configuration should be used to fill your column’s packing chamber.

It’s finally time to fill the still with your mash water.

The goal here is to reduce the amount of silt in your mash water to as near to zero as you can get away with it.

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 consequences are more mild – akin to having a bad hangover for many days. Because to the presence of alcohols such as acetone, the heads will have a characteristic “solvent” scent to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.

Collecting Hearts

It is estimated that the heads will account for around 30% of your total production. Similar to the foreshots, the heads also contain volatile alcohols. Although the consequences are less severe than those that cause blindness, they are nevertheless unpleasant – similar to having a severe hangover. Because of the presence of alcohols such as acetone, the heads will have a characteristic “solvent” odor. As with the foreshots, collect your heads in their separate containers and toss them out the front door.

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

The tails occur when you reach the conclusion of the ethanol process and enter the last step of your manufacturing process. It is estimated that the tails will account for around 35% of your total manufacturing output. The tails will have a completely different flavor than the hearts will have. A significant reduction in sweetness will be noticed, and an oily top-layer will begin to appear on your product. Between your fingertips, the product will begin to feel slick. As a result of the presence of water, carbs, and proteins.

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How Moonshine Is Made

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.

Skip Ahead.

  • A boosted “Thin Mash” Moonshine made with corn whiskey
  • A sugar mash
  • Distilling booze, cutting booze, and legal questions are all covered.

Corn Whiskey Moonshine Mash

Making the mash recipe below and then distilling it would be unlawful pretty much anyplace in the United States if you did not have the required commercial distillers permits, to reaffirm what we indicated at the beginning of the essay. As a result, please do not do this at home. If you’re a commercial distiller, on the other hand, continue reading. As far as classic, all-grain corn whiskey recipes are concerned, this recipe would be regarded the gold standard since the components employed should result in a pleasing scent, rich taste, and a smooth finish, with the corn flavor and aroma coming through loud and clear.

The video below shows an all-grain mash that includes a little amount of malted barley to help in starch conversion.

Ingredients

  • 2.25 pounds malted and crushed barley
  • 6.75 gallons water
  • 9 pounds flaked maize (corn)
  • Brewer’s yeast (sometimes known as distillers yeast, or even bread yeast)
  • Optional: granulated sugar (optional)

Mash Procedure

  1. Water, 9 pounds flaked maize (corn), 2 pounds malted and crushed barley
  2. 6.75 gallons total. Brewer’s yeast (sometimes known as distillers yeast or even bread yeast)
  3. Sugar granules (optional)

However, while it is lawful to make the mash indicated above, distilling it is not. More information about the laws of distillation may be found below.

Boosted “Thin Mash” Recipe

The complete approach demonstrated in the video above, which includes the addition of sugar, really more truly reflects the process of generating a thin mash. Thin mash is a mixture of grain and granulated sugar that is served cold. But why is this so? When it comes to mashing corn, it can be tough to work with since it becomes incredibly thick before the starch begins to break down and turn into sugar. In practice, this implies that producing a mash using maize that has more than 8-10 percent alcohol can be challenging.

  • We were able to boost the initial alcohol percentage of the beer by adding granulated sugar after the mash.
  • It’s important to remember that preparing this mash is legal.
  • More information about the laws of distillation may be found below.
  • The table below illustrates how the addition of sugar raises the alcohol by volume (ABV).
Added Sugar vs. Potential Alcohol in 1, 5, and 10 Gallons of Mash
Pounds of Sugar 1 Gallon Mash 5 Gallon Mash 10 Gallon Mash
1 lb. 5.9% 1.2% 0.6%
2 lbs. 11.9% 2.3% 1.2%
3 lbs. 17.7% 3.6% 1.8%
3.5 lbs. 20.5% 4.1% 2.1%
4 lbs. x 4.8% 2.3%
5 lbs. x 5.9% 3.0%
6 lbs. x 7.1% 3.6%
7 lbs. x 8.3% 4.1%
8 lbs. x 9.5% 4.8%
9 lbs. x 10.7% 5.4%
10 lbs. x 11.9% 5.9%
11 lbs. x 13% 6.6%
12 lbs. x 14.2% 7.1%
13 lbs. x 15.4% 7.7%
14 lbs. x 16.5% 8.3%
15 lbs. x 17.7% 8.9%
16 lbs. x 18.8% 9.5%
17 lbs. x 20% 10.1%
18 lbs. x x 10.7%

Sugar Mash

The complete approach described in the video above, which includes the addition of sugar, really more correctly reflects the process of creating a thin mash. Thin mash is a mixture of grain and granulated sugar that is served chilled. But why is this so important? Due to the fact that corn becomes exceedingly thick before its starch is broken down into sugar, it can be tough to work with throughout the mashing process. In practice, this means that producing an alcohol content in a maize mash greater than 8-10 percent can be challenging.

We were able to boost the beginning alcohol concentration by adding granulated sugar after the mash.

Please keep in mind that preparing this mash is completely legal.

The legality of distillation are discussed further below.

Sugar increases the amount of alcohol in a drink, as seen in the table below. According to the data, 8lbs of sugar would be required to raise the sugar content of a 5 gallon corn mash from 10 percent to 19.5 percent (which would necessitate an increase of 9.5%).

Distilling Procedure

Because of the addition of sugar, the whole technique portrayed in the video above more truly depicts the process of generating a thin mash. Thin mash is essentially a mixture of grain and granulated sugar. But why is that? Due to the fact that corn becomes exceedingly thick before starch begins to break down into sugar, it can be tough to work with throughout the mashing process. This implies that producing a mash using corn that has more than 8-10 percent alcohol might be challenging. Alternatively, when producing fuel alcohol, as seen in the video, the initial alcohol % may and should be set at a high level in order to optimize the yield.

  1. Following steps 1-6 above, we made thin mash and then just added granulated sugar before continuing on to step 7.
  2. Distilling, on the other hand, is not.
  3. Please keep in mind that we normally add yeast nutrition to any mash that is either not manufactured entirely from grain or has an alcohol content more than 10%.
  4. According to the data, 8lbs of sugar would be required to increase a 5 gallon corn mash from 10 percent to 19.5 percent (which would necessitate an increase of 9.5 percent).

Making Cuts

The complete approach described in the video above, which includes the addition of sugar, really more correctly reflects the process of generating a thin mash. Thin mash is a mixture of grain and granulated sugar, in essence. But why is this the case? Corn is relatively tough to deal with during the mashing process because it becomes exceedingly thick before the starch begins to break down into sugar. As a result, producing a mash using maize that has more than 8-10 percent alcohol might be challenging.

  • By adding granulated sugar after the mash, we were able to boost the beginning alcohol concentration.
  • Keep in mind that preparing this mash is legal.
  • Continue reading for more information on the laws of distilling.
  • The table below illustrates how the addition of sugar might result in a rise in ABV.

Legal FAQ

Is distillation a legal activity? According to federal regulations, possessing a still of any size is allowed and does not necessitate the acquisition of a permission. It must be noted, however, that the still must be used, or intended to be used, solely for the distillation of non-alcoholic substances. In order to distill alcohol, a federal DSP or fuel alcohol permit, as well as state and local permissions, are necessary in addition to state and local permits. Additionally, several states restrict the possession of stills under all circumstances, regardless of the usage or intended use of the object.

We encourage you to read our comprehensive legal statement for further information on the legality of distillation.

How To Make Moonshine: Your First Sugar Wash

Every rookie distiller should start with a sugar wash, according to Rick, because there is little chance of making a mistake with this recipe. Once you have a firm grasp on the fundamentals of reflux distillation, you may experiment with additional recipes that call for reflux, such as this Cranberry Moonshine. After that, you may begin experimenting with pot distillation by making this No-Cook Mash Moonshine Recipe or this Honey Moonshine Recipe, both of which are delicious. Please keep in mind that this post is just for informational reasons.

Ingredients

  • Turbo yeast, such as High Spirits Turbo 48 orPrestige Turbo Pure 48
  • 1 package turbo yeast (such as High Spirits Turbo 48 Turbo Yeas t)
  • 7 cups cold water that has been filtered and/or dechlorinated
  • 14 pounds granulated white sugar The use of a cleansing agent such as Sparkolloid

Fermenting Directions

  • Bring 2 gallons of water to a boil, and then transfer to a fermenter to cool. Sugar should be dissolved in hot water, with more hot water if necessary. To make 6.6 gallons of “sugar water,” add cool water and/or ice until you achieve a volume of approximately 6.6 gallons, chilling the liquid until it reaches 100° F
  • Take a reading from a hydrometer to determine your specific gravity (and make a note of it! )
  • Add the full packet of turbo yeast and aggressively whisk to dissolve the yeast and aerate the mixture. Place the fermenter lid and air lock on top of the fermenter. Ferment for 2 – 7 days at a steady temperature according to the directions on the packet of yeast you purchased. Immediately following completion of the fermentation process, degas the mash before adding your clarifying agent. Work the wash vigorously until the froth subsides, then rinse well. Then take a break and repeat the process. Repeat this procedure as many times as necessary.
  • Then, according to the package guidelines, add a clearing agent. For example, Sparkolloid specifies that you should use 1 teaspoon per gallon of water. Add 2 cups of boiling water to the Sparkolloid and bring to a boil for 3-5 minutes, or until the powder is dissolved. then carefully whisk in your wash, which should be clear in 24 hours. With the use of a siphon, transfer the mash to your moonshine still.

Distilling Directions

  • The reflux distillation method will be used to make your moonshine. The following are general guidelines for utilizing anEssential Extractor Pro Series II Complete Moonshine Still
  • However, they are not exhaustive. Copper mesh should be used to pack your stainless steel moonshine still as needed. It is possible that you will not require copper mesh and will instead use a different sort of column packing depending on your still. Then you’ll want to heat up your still. Due of safety concerns, we normally recommend that electric heat be used instead of gas heat
  • However, make sure that you choose an electric element that does not cycle. Prior to any vapor being created, make sure that you have your cooling water running to the condenser and dephlegmator. Remove and discard your foreshots (which weigh approximately 3 ounces)
  • At this stage, the temperature should be around 173 degrees Fahrenheit. The actual temperature, on the other hand, may change based on the calibration of your thermometer and your elevation, but the most essential thing is that the temperature remains steady. Once this is completed, you may begin collecting your distillate. When the temperature begins to rise after a long period of time, you will know you have entered the tails. There will also be a slowing down of the distillate flow from the condenser. Finally, turn off the heat but keep the cooling water going until you are certain that there is no more vapor in the column of water. Remove the bung as soon as the temperature begins to decline in order to allow for ventilation and to prevent the bung from being accidently sucked within the column if there is a blockage someplace. Make your product to your liking by blending and/or cutting it. Enjoy

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 tubing should be long enough to stretch 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.
  • 1Twist the sour mash in a cheesecloth to remove the excess liquid. Place the cloth over the bucket and then tilt the bucket over a clean bucket or pot to catch any spills. 2Pour the strained mash liquid into the pressure cooker. You may alternatively use a screen wire or a clean white t-shirt to filter the mash liquid
  • Set it on a stovetop burner with the lid clamped down. It is OK to throw away the solids that were strained out using the cheesecloth. Create a condenser by positioning the copper tubing. Connect the copper tubing that runs from the pressure cooker’s lid (or vent) to a sink that is filled with ice 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 ground. The burner under the pressure cooker should be turned on now. Cooking to 177 degrees Fahrenheit (80 degrees Celsius) or less is OK. This approximate boiling point of grain alcohol is shown by the symbol B. During the heating process of the pressure cooker, the alcohol transforms into ethanol steam, which passes down the condensing tube and is then cooled. This results in a liquid dripping into a container on the ground. Moonshine is what that is.
  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.
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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 It has been brought to my attention that I can create the mash using only 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 due to the fact that cornmeal has superior and more easily available nutrients for yeast growth. 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 disagreeable, but they are not harmful, and the scent 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.
  • Making “shine” outside, over a wood fire, near a cold-water creek can yield better results. Using a hydrometer to test for alcohol concentration and a thermometer to boil the mash will yield better results. Making alcohol in an enclosed space eliminates the hazard. Another reason to do this outside is because of the pungent stench the mash produces while “processing.” Wait as long as the head, or foam, appears to be rising on the surface of the mash
  • Nevertheless, the mash will ferment and become sour after approximately 10 to 14 days, depending on the temperature. At lower temperatures, yeast reacts more slowly, so avoid inviting guests over while the mash is in process of being prepared. Keep the sour mash covered, but not completely sealed, since I have personally smelled it from nearly a mile away while fishing on creeks in moonshine country. Saccharomyces cerevisiae is a single type of yeast that is utilized in the production of both bread and brewer’s yeast. A wine maker’s flask with an air lock would be ideal for this use. A carefully developed 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 are capable of producing. In contrast to bread and brewer’s yeast, neither produces by-products that are harmful or even fatal. A distillery’s first 5 percent of the distillate, known as the “foreshots,” is often removed (containing esters, methylate, and aldehydes). Their odor and taste are naturally repulsive, yet they do not pose a threat to human health. It has never been proven that fore-shot distillate is dangerous or poisonous
  • It just tastes terrible.

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

5 feet in length; pressure cooker (1.5 m) Clean bucket with a lid and 1/4″ copper tubing An old, clean white t-shirt or cheesecloth works well. Grain; sugar; yeast; cornmeal;

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Pressure cooker; 5 feet in height (1.5 m) 1/4-inch copper tubing; a clean bucket with a lid; and Cheesecloth or an old, clean white tee-shirt will work well. Yeast; sugar; cornmeal;

It Requires:

  • A total of 5 litres of water
  • 8.5 lbs of cracked or flaked maize
  • 1.5 lbs of crushed malted barley

1. Make the Mash

The method begins with the heating of 5 liters of water to 165 degrees Fahrenheit. As soon as the temperature reaches this stage, turn off the heat and carefully add the entire can of corn to the boiling water. It is critical to continually stir the corn for the entire 5 minutes. Continue to stir the corn every 30 seconds to a minute after the 5 minutes has gone, until the temperature has reduced to 152°F. After reaching a temperature of 152°F, it’s time to incorporate the malted barley into the mixture.

  1. During this time, however, make sure to uncover the mixture every 15 minutes and whisk it thoroughly.
  2. The ultimate objective of this stage of the process is to successfully convert all of the starches into sugar as quickly as possible.
  3. Allow the mixture to remain for another 2-3 hours after the hour and a half is up to ensure that it has completely cooled.
  4. As soon as the temperature hits 70 degrees Fahrenheit, sprinkle yeast evenly over the mixture.
  5. There is no fermentation if the yeast is not present.
  6. This is, without a doubt, a vital first step.

Continue to pour the mixture back and forth between the two containers until you are certain that everything has been well combined and aerated. After aeration, place a tight-fitting cover on the container containing the mash to keep out air.

2. Allow the Mash to Ferment

Fermentation is the period of time during which yeast does its miracle and converts maize mash into alcohol. It’s critical that the mash is let to rest for roughly 2 weeks before using. After the two-week waiting time has expired, wait another week to confirm that everything is breaking down as it should have. After three weeks, remove the container’s lid and discard the contents. The mash should have a strong alcohol scent to it, and it should be frothy in appearance. This is a notification that the corn and barley have begun to ferment.

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You should strain everything through a big sieve or cheesecloth to eliminate any larger bits of mash or debris from the final product.

When you are certain that you have removed all of the silt and big fragments of grain from the fermented liquid, pour the liquid into the still and proceed with the rest of the distillation procedure as directed.

3. Ready the Still

If you’re distilling moonshine, I’m going to presume you’re also a legitimate distributor of the product. As a result, you most likely make use of your still on a frequent basis. Regardless of whether you use your still on a regular basis or not, it is crucial to keep it clean. Getting dust particles or debris into the moonshine you’ve worked so hard to create is something you don’t want to happen. Different stills operate in a variety of ways and contain a variety of components. There are also several ways for operating stills that may be used.

Some individuals opt to load their column because it produces a greater alcohol proof, which they find appealing.

Once the still has been set up and the mash has been strained and added, you’ll be ready to proceed with the distillation process..

4. Start the Distilling Process

You’ll start by turning on the heat to the lowest setting on the still. The ideal temperature is 150 degrees Fahrenheit. It is important to switch on the water at this stage in the procedure if your system still has a condenser. Using a heat source, gradually increase the temperature of your still until you begin to observe alcohol being created. It’s important to time the alcohol drops as they come out. When the alcohol is pouring at a rate of 3-5 drips per second, it is time to reduce the heat.

This isn’t the case, however.

This procedure allows for the separation of alcohol from the other chemical components present in the still.

By the interaction between the mash and the yeast, the alcohol was produced as part of the fermentation process in the first place.

Once the alcohol has begun to flow from your still, it is critical that you pay great attention to the next steps. This is what distinguishes the many distillers involved in this procedure.

5. The Different Parts of the Moonshine

Moonshine production is an art form. In order to improve, you must practice as much as possible (legally!). What, on the other hand, is the difference between one person’s moonshine and another’s? This is directly related to being familiar with the many components of the product you’re manufacturing. While studying and recognizing the many components of moonshine helps to generate better products, it also helps to assure the safety of such products. The foreshots are the first 5 percent of the moonshine that comes out of your still, and they are the most expensive.

  • It has been linked to the development of blindness and should not be ingested.
  • The heads still contain methanol, although in lower concentrations, and they have a strong fragrance that reminds me of nail paint remover.
  • Despite the fact that it does not cause blindness, it might leave you feeling groggy in the morning in the majority of situations.
  • The hearts are the remaining 30% of the product generated by the still after the heads are removed.
  • The delicious perfume it emits will alert you that you have successfully reached the hearts.
  • You’ll notice that this area doesn’t smell as pleasant and that it has a slick feel to it when you touch it.
  • Additionally, you may discover that you’ve reached the tails of the run because an oily layer will begin to form on the surface of the product, indicating that you’ve reached the tails.

6. Knowing the Difference

I’ve gone over how to prepare a moonshine mash, the fermentation process, and the distillation process in detail. The many components of the moonshine product have also been discussed. Still, what is it that distinguishes the flavors of two distinct distilleries? Well, the formula might be significantly altered, resulting in a product with a somewhat distinct flavor. Yet, the capacity to separate the moonshine between two distinct moonshiners is the most important factor in determining the quality of the moonshine produced by each.

  • Because the more moonshine you create, the easier it becomes to separate the product from the rest with more precision.
  • Developing your ability to distinguish the difference between the point where the heads stop and the heart begins will allow you to generate superior taste as your confidence grows.
  • Also, don’t be afraid to ask for help from a mentor.
  • However, I must emphasize that you should only seek the advice of a legal mentor.
  • So, you’ve learned how to make moonshine and, hopefully, gained a better knowledge of the skill set necessary to become a better moonshiner throughout the course of your career.

Aside from that, after investigating this method, I have a far higher respect for the ‘original moonshiners.’ In the hope that you would share our reverence for the wisdom they were able to acquire and pass down without the aid of modern technology or (in many cases) formal schooling, we have created this website.

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WARNING! This website is intended solely for informative reasons and should not be used for any criminal actions. There are several legal things that one may do with a still, including fuelling automobiles (though one must register with the federal government first) and extracting essential oils from plants (not necessary to register). Additionally, following the processes outlined below might result in bodily injury from explosions, flames, and burns, not to mention the consequences of consuming your finished product once it has been manufactured.

  • Thank you to everyone who has contributed to making this a very successful Instructable!
  • Please give me some leeway in areas where I am deficient.
  • I am not an expert, despite the fact that I portray one on television.
  • Please continue to read through the comments and conversations before submitting new questions or comments.
  • To add a last remark, I’ve chosen to provide this link in order to dispel any confusion regarding what federal law says about distillation in the United States.
  • This is only applicable to residents of the United States.
  • Anything that contains alcohol can be distilled.

Distillation is a very easy process.

In this tutorial, I’ll show you how I produced a wash, fermented it, and, most importantly, how I distilled it, which is the most crucial step.

I hope this has been of assistance.

I think this covers all of the bases.

let’s get this party started.

Check see my instructable, distilling fundamentals, for more thorough information on the distillation process, or read through the comment strings before submitting a question if this doesn’t make sense to you or if you need more information.

Sorry.)

Step 1: Fermentation

I made a wash out of a sugar water solution, which I then distilled down to make a neutral spirit. I dissolved around 5 pounds of sugar in 3 gallons of water (this is not an exact formula; experiment a little) and let it to cool to room temperature. This is about the most basic of all the washes you can find. There are a plethora of other possibilities for varied taste attributes. Take, for example, the fermentation of molasses, which results in the production of rum. If you ferment blue agave, you will get tequila as a result of the process.

  • It is the quickest and most straightforward to obtain and manufacture.
  • After that, the wash (fermentable solution, also known as sugar water) was placed into a clean carboy to ferment (big glass bottle, see pic).
  • Now we just have to wait.
  • Now that yeast has consumed sugar, it is releasing carbon dioxide and alcohol into the atmosphere.
  • Allow it to do its job.
  • If it’s still bubbling, it’s time to let it go.

It will be different for each individual. If the bubbles have slowed to a significant degree, take a small taste. If it is sweet, let it to sit for a little longer. When it’s finished, we’ll be ready to go on to the next stage, which is distillation.

Step 2: The Pot

A pot still, as it is known in the industry, will be constructed in this instructable. Although it is a relatively simple design, it has the potential to be quite efficient. Pot stills, as well as many other forms of stills, may be made in a variety of ways. Some are more evolved than others. However, this will be sufficient for our needs. Goodwill and other thrift stores are excellent places to scavenge for components, as previously stated. you’ll require the following materials: the following items: a tea kettlea medium-sized thermosa cork stopper that fits the mouth of the kettle (I used rubber, but cork is safer, use that.) A thermometer, copper tubing, a pipe cutter, and tubing couplers a number of additional instruments assuming everything else is OK, let’s get down to work.

  1. One for the copper tubing and another for the thermometer are required.
  2. For a snug fit, make sure you drill the holes just a little bit smaller than the tube and the thermometer probe.
  3. Following the photo, you can see that the stopper will fit into the spout of the kettle.
  4. The kettle will heat up faster than the liquid, which can distort your findings.
  5. In order to connect to the condenser, the copper tubing should be long enough (attach a coupler on the end).
  6. forward and upward!

Step 3: The Condenser

It was simple to make the pot. It is necessary to fiddle with the condenser. The internal diameter of your thermos should be less than the outside diameter of a 20oz soda bottle or some other tube-like object that is a bit smaller, and you should wrap your copper tubing around it to form a tidy little spiral (careful, copper kinks easily). There are tube benders available. You may think of them as large springs that slide over the tube and allow you to bend without the tube kinking. Filling the tube with salt, sugar, or even sand can also be effective methods of attracting attention.

  • a hole has been cut into the lower side of the thermos to allow the bottom end of the spiral to leave.
  • At the bottom, seal the region around the tube that is departing.
  • It’s also a good idea to test it before going full speed.
  • Attach a suitable coupler that matches the one that is coming from the pot to complete the installation.

Simply put, avoid using anything that includes lead. This is really crucial! Anyway, let’s go to work on learning how to utilize this device.

Step 4: Implementation

Fill your condenser with ice and water (a pinch of salt wouldn’t hurt too, as it decreases the temperature – think ice cream) to bring the temperature down. Couplers are used to connect the copper tube going from the pot to the copper tube coming from the condenser. Placing something beneath the spout to collect your shine and getting to work is a good idea. It could be a good idea to have more than one trash can. If you continue reading, you will understand why. We’re in desperate need of some heat right now.

  1. dangerous!
  2. Open flames should be avoided when working around a still.
  3. Furthermore, there is no requirement for exact temperature control of your heat source.
  4. Electric heat is the most efficient.
  5. I’m cooking on an electric stove right now.
  6. Please have a look at how I have it set up, and I hope everything makes sense now.
  7. how?

geez.

Insert the stopper into the spout’s opening.

Keep an eye on the temperature.

That is what allows distillation to function properly.

Methanol, which has the potential to cause blindness and should be avoided at all costs, boils at around 148 degrees Fahrenheit.

Check out myinstructable, which will teach you the fundamentals of distillation.

Examine the temperature in relation to the boiling point data you’ve gathered so you can determine what you’re distilling at the moment.

ethanol No matter what components are present in a solution, it will not boil at a temperature higher than the level of the component with the lowest boiling temperature until that component is completely removed from the solution.

Using methanol as an example, imagine that your solution contains three components: methanol, ethanol and water.

As long as the methanol is there, the temperature of your solution will not move much above 148 °F.

The same thing will happen in this situation.

In order to obtain ethanol while excluding the remainder of the mixture, you must remove what are known as the ‘heads’ and ‘tails.’ Basically, throw away anything that boils at a temperature lower than roughly 173 degrees Fahrenheit, as well as anything once the temperature begins to rise again.

One for the heads, one for what you desire, and one for the tails are all that you need.

You will still receive a small amount of water, but that is OK.

a tidbit of information: The Xes that are commonly seen on moonshine bottles in vintage cartoons and other media symbolize the number of runnings, or the number of times the liquid was distilled.

It is possible that you will need to run the wash more than once.

For a single run, that’s an admirably successful outcome.

Both legally and in terms of safety, it is not very permissible (in the United States). However, I appreciate learning for the purpose of learning, and just because I know how to do something does not imply that I will do it. Take this to heart, and proceed with caution. peace. -p

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