How much does moonshine cost?
- White whiskey, or moonshine, is not significantly more expensive than any other similar type of liquor, even when sold on the street. How much does moonshine cost? The price you’ll pay for moonshine depends on the quality, amount, and where you get it from. But, in general, you should be able to find a bottle of moonshine for between $20 and $40.
- 1 How much moonshine will 5 gallons of mash make?
- 2 How much sugar do you put in a gallon of mashed moonshine?
- 3 How much mash do you put in a 5 gallon still?
- 4 How much moonshine will a 50 gallon still make?
- 5 How much is a gallon of moonshine worth?
- 6 How can you tell if moonshine is safe to drink?
- 7 Can you put too much yeast in moonshine mash?
- 8 What is the best corn for moonshine?
- 9 How do you know if your moonshine mash is ready?
- 10 Can you put too much sugar in moonshine mash?
- 11 What kind of water do you use to cut moonshine?
- 12 Can you use cracked corn for moonshine?
- 13 What does a thumper do for moonshine?
- 14 How much moonshine do you throw away?
- 15 Why was moonshine made illegal?
- 16 How Much Alcohol Will My Whiskey Still Make?
- 17 Yeast and Sugar
- 18 Using a Copper Still
- 19 Standard Yields:
- 20 How to Make Moonshine – How to Make Booze
- 21 Step 1: Understanding the ProcessBasic Terms
- 22 Step 2: The IngredientsEquipment
- 23 Step 3: The Recipe
- 24 Step 4: Making the Mash
- 25 Step 5: Fermentation
- 26 Step 6: Distillation
- 27 Be the First to Share
- 28 Easy 10 Gallon Moonshine Mash Recipe
- 29 What is Moonshine?
- 30 How Much Moonshine Will I Get for 10 Gallons of Mash?
- 31 How Much Moonshine Do You Throw Away?
- 32 Using a Hydrometer to Check for Fermentation
- 33 How to Make Moonshine: A Distillers Guide Corn Moonshine
- 34 How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 35 Getting Started: Picking Your Type of Moonshine Mash
- 36 How to Make Moonshine: Corn Mash Recipe
- 37 How To Make Moonshine: Distilling
- 38 How To Make Moonshine: Collecting Your Distillate
- 39 Conclusion
- 40 How to Make the Smoothest Mash Recipe for Moonshine
- 41 Why is the mash recipe so important?
- 42 Smoothest Mash Recipe Ingredients
- 43 Moonshine Batch Sizing Table
- 44 Step-By-Step Guide To Making Moonshine
- 45 Summary
How much moonshine will 5 gallons of mash make?
So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.
How much sugar do you put in a gallon of mashed moonshine?
In a fermentation chamber, combine approximately 5 pounds of sugar with 1-2 gallons of malt grain. Add warm water until the sugar dissolves – the water should be warm enough to dissolve the sugar but not hot enough that it kills the yeast.
How much mash do you put in a 5 gallon still?
For the sake of simplicity, let’s say you will start with 25% backset. This means that for a 5 gallon mash you will use 1-1/4 gallons of backset and 3-3/4 gallons of water. Since you will be running your still for hours, you do not want to leave the fermenter empty.
How much moonshine will a 50 gallon still make?
This still is capable of producing over 10 gallons of shine per run. This is a big still that is more than capable of getting the job done!
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.
How can you tell if moonshine is safe to drink?
How to Test for Purity. Folklore tells us one way to test the purity of moonshine is to pour some in a metal spoon and set it on fire. 6 If it burns with a blue flame it is safe, but if it burns with a yellow or red flame, it contains lead, prompting the old saying, “Lead burns red and makes you dead.”
Can you put too much yeast in moonshine mash?
The “ 100 grams of dry yeast per 5 gallons” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. Fermenting a wort with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of.
What is the best corn 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 do you know if your moonshine mash is ready?
After 14 days, it should be about done. If it still bubbles, let it sit for another few days, or until you see no bubbling for at least a minute or two. Once there is no activity in the airlock, your mash is ready to run.
Can you put too much sugar in moonshine mash?
The reason why you use sugar in a mash is basically because your yeast consumes the sugar, converting it into alcohol. However, too much sugar in your mash can actually hinder your yeast’s ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine.
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 cracked corn for moonshine?
What Type of Corn Should I use in my Moonshine? Our favorite type of corn to be used in moonshine is cracked, dry yellow corn. This type of corn is considered field corn and it needs to be clean and food-grade. It is recommended to use air dried corn rather than gas dried.
What does a thumper do for moonshine?
The main purpose of a thumper keg is to speed up the distillation process. It lets you distill a high-proof spirit without running it through the still multiple times.
How much moonshine do you throw away?
The rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled. How much initial product to discard: 1 gallon batch – discard the first 2/3 of a shot glass. 5 gallon batch – discard the first 1/3 of a pint jar.
Why was moonshine made illegal?
So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and 5 cents for a can of beer.
How Much Alcohol Will My Whiskey Still Make?
Despite the fact that every copper moonshine still is unique, many distillers begin by asking themselves a fundamental question such as “how much moonshine will my still produce?” or “how much whiskey will I be able to extract from my 5 gallon whiskey still?” However, while there is no definitive answer – you will need to experiment with your particular whiskey still to determine how it operates most efficiently – we can provide you with some general guidelines so that you can adjust your methods if you are not producing moonshine as efficiently as you would like.
The alcohol proof of your finished product will be determined by a number of factors, including the strength of the chemicals in your mash, the chemistry of how those ingredients interact, and the efficiency with which your distillation process is completed.
Consider how each of the items on this list will assist you in making the most of your alcoholic beverage run.
Yeast and Sugar
It takes a precise science to combine the yeast and sugar in your moonshine mash recipes in order to ensure that the greatest quantity of sugar is fermented and converted to alcohol. In general, more sugar is better, but too much sugar is a waste of resources. It is important to note that, in addition to determining the appropriate yeast to sugar ratio in your whiskey mash recipe, you should utilize distiller’s yeast rather than standard bread yeast. A special strain of yeast called distiller’s yeast has been developed to resist high alcohol concentrations, allowing it to ferment more sugar in any moonshine mash recipe.
Using a Copper Still
When it comes to distilling alcohol, temperature control is critical, and copper stills provide the finest temperature control for moonshiners. It is critical to time your run at this temperature, because ethanol alcohol vaporizes at a much lower temperature than water and in a relatively narrow temperature range (usually 174-195 degrees Fahrenheit). Cupro is one of the most trusted materials for kitchen and distilling equipment because to its uniform heating properties. By utilizing a copper still, it is possible to optimize the amount of time spent at the correct temperature required for distilling the most ethanol.
For example, a typical run in a 5 gallon still may be expected to generate around one gallon or one gallon and a half of moonshine on average.
For example, you may only obtain 34 of a gallon from one batch, but it will have a very high proof and be of exceptional quality. Alternatively, you may prepare a batch that yields more than a gallon, but also contains more ” feints ” that will find their way into subsequent batches.
The majority of normal distillation runs will generate approximately:
- A 1 gallon copper still produces 3 to 6 cups of alcohol
- A 2.5 gallon copper still produces 1/2 to 1 gallon of alcohol
- A 5 gallon copper still produces 1 to 2 gallons of alcohol
- And a 10 gallon copper still produces 2 to 5 gallons of alcohol.
“Barrels” is a painting by William Warby. There are several cues that indicate when a whiskey run should come to a finish, but you may also anticipate when a run should come to an end depending on the approximate amount of moonshine you’ve gathered. You shouldn’t be concerned if you have distilled every last drop because most runs will still leave some wash at the “bottom of the barrel.” In most cases, it’s not worth it to run your copper at temperatures higher than 212 degrees Fahrenheit on your run, so that’s a solid indicator.
There will be a difference in the amount of moonshine produced by each distillation carried out in a copper whiskey still.
If you are not reaching numbers close to these, consider whether changing some of the factors of your distillation process will allow you to extract more product from your copper moonshine still.
How to Make Moonshine – How to Make Booze
Moonshine (also known as corn whiskey) is an alcoholic beverage with strong historical roots, particularly in American history, therefore it stands to reason that people would and should be knowledgeable about how to manufacture their own moonshine. When it comes to moonshine, if you are unaware of what it is precisely, please feel free to read this page, where you can gain some basic background and facts about the beverage. When people think about homemade alcohol, the word “moonshine” is frequently the first thing that comes to their minds.
And now that we have established the general procedure for creating moonshine, let’s get down to business.
Step 1: Understanding the ProcessBasic Terms
Making moonshine consists on three key procedures: Making the Mash and Fermenting the Mash are the first two steps. 3) Making the Mash into a Liquor After that, we’ll go over a few brief and fundamental words related to moonshine, which we’ll go over in more detail later.
- Mash is the material that is created, which is subsequently fermented and distilled to produce moonshine
- It is also known as mash whiskey. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed to produce the liquid
- Distillation takes place in the still, and it is this process that transforms the low-alcohol mash into high-alcohol moonshine. *For further information about distillation, please see this page.
- Fermentation is the process of turning a mash into an alcoholic beverage by converting the carbohydrates in the mash into alcohol. This is a natural occurrence
- There is nothing to fear.
Step 2: The IngredientsEquipment
While the components used to manufacture a moonshine mash might range significantly from one another, there are hundreds of distinct varieties and tastes of moonshine available, each with its own unique formula. However, one thing that is consistent throughout all moonshine ingredients is the requirement for yeast, a nutrition (typically grain or sugar), and water.
Many recipes also include a malted component, such as barley or rye, which is common in beer. The following instructions will teach you how to manufacture a simple corn-based mash that will provide an authentic form of moonshine liqueur. The ingredients you’ll need are as follows:
- Cornmeal, sugar, water, yeast (Distillers yeast is suggested), and salt
You will require a still to make moonshine, or any other type of liquor for that matter; it is the single most critical component of the process. If you want to create numerous batches of moonshine or other homemade whiskey, I HIGHLY suggest investing in a still; believe me when I say that it will save you a great deal of time, work, misery, and money. It is feasible to construct a still; however, a still constructed incorrectly will be useless and even harmful. Please see this page for further information on the pros and cons of purchasing vs renting a still.
- An airlock
- A container for fermentation
- A heavy-bottomed metal saucepan for boiling your potatoes
- A thermometer with an adhesive strip (optional, but useful)
Step 3: The Recipe
In this lesson, we’ll be utilizing a recipe that I refer to as the “1 for 1 recipe.” This recipe creates a normal moonshine corn whiskey, and the formula is really simple to learn. It is referred as as the 1 for 1 because all of the components are used in a one-to-one proportion. One gallon of water, for example, would require one pound of sugar and one pound of maize meal to be substituted. Using this formula, you would need 5 gallon of water, 5 pounds of maize meal, and 5 pounds of sugar to make a 5-gallon mash (which is suggested for your first few batches of moonshine).
Moonshine is more of an art than a science, and it takes time and patience to perfect.
Step 4: Making the Mash
Here is where we will really start putting the components together and putting the moonshine together for the first time. Making this moonshine mash is not difficult or time-consuming; all you need to do is the following:
- Preparing the water: Bring the water to a mild temperature, around 90-100 degrees Fahrenheit. Add the corn meal to the water and stir for a couple of minutes (if you’re doing this while the heat is still on, make sure it’s lukewarm and swirl the bottom well to avoid burning any of the cornmeal)
- Add the sugar to the mashed potatoes and continue to stir for a few more minutes. Continue swirling until the mixture seems to be mostly dissolved.
*Tip* If you don’t have a large enough pot for the mash and don’t want to spend the money on a larger one, simply divide the mash into two or three batches. Yes, believe it or not, that is all there is to creating the mash. Isn’t it rather straightforward? Now we may begin the fermentation process, which will result in the production of alcohol! This is really amazing stuff!
Step 5: Fermentation
Fermentation is the final process before to distillation and is the most time-consuming. In this phase, we will turn our mash from a non-alcoholic to an alcoholic beverage by adding alcohol. All alcoholic beverages, including beer, wine, whiskey, brandy, moonshine, and other specialty beverages, are produced through this naturally occurring process. Fermentation is the starting point for all alcoholic beverages, including beer. So let’s get this party started!
- The first step is to pour your mash into your fermenting container, which may be anything that has an airtight cover that can be secured with a rubber band or other type of airlock. A 5 gallon water cooler jug serves as an example of a low-cost fermenter. If you’re a novice, I recommend investing in a bucket fermenter. They’re affordable and really handy because the entire cover comes off, making it easy to pour in your mash, and it already has a space for an airlock.
It is necessary to pour your mash into the fermenting container, which may be anything that has an airtight cover that can be secured with a rubber band or a rubber band and airlock.
A 5 gallon water cooler container may be used as a low-cost fermenter. If you’re a novice, I recommend investing in a bucket fermenter; they’re affordable and really practical because the entire cover comes off, making it easy to pour in your mash, and it already has a space for an airlock.
Step 6: Distillation
Now that the mash has been fermented, the alcohol content should range between 8 and 20 percent, depending on the type of yeast you employed. After that, it’s time to transform your mash into some good ol’ fashioned moonshine whiskey! Distillation is the process of separating the alcohol present in the mash from the water. If you are still uncertain about how distillation works or how a still works, please have a look at the rest of this webpage. If you have a correctly constructed still (for more information on still construction, please see this still tutorial), you are ready to begin; all you need is a source of heat.
- If possible, leave the bottom sediment in the fermenter since it includes yeast, and it is preferred not to have yeast in the mash during distillation. Pour your mash into the pot of the still, being sure to leave the bottom sediment in the fermenter. This is made significantly easier by using an auto siphon (which can be obtained on Amazon for roughly $10). Make certain that everything on the still is securely fixed and sealed
- Pressure and steam will be passing through it, and you cannot have any leaks. Inspect the still to ensure that something (ice/cold water) is cooling down the worm or condenser
- Apply heat to the saucepan of mashed potatoes that is still heating up. Make certain that the temperature remains between the boiling point of alcohol and that of water (173 degrees Fahrenheit and 212 degrees Fahrenheit). 185-195 degrees Fahrenheit is an ideal temperature range to maintain. As the still is running, make sure to eliminate the first ounce and a half of moonshine for every gallon of mash since this portion of the moonshine includes the highest quantity of methanol (which is not something you want to consume)
- The only thing left to do once the initial bit has been tossed is to keep an eye on the temperature and make sure it stays between 185 and 195 degrees. The still run is complete when there is no more liquid going out of the end of the still into the collecting jar
- You should have some moonshine corn whiskey that is ready to use at this point.
It’s time to celebrate because you just completed your first still runmade some good homemade moonshine!
Making Moonshine Isn’t That Difficult After All Jason Stone contributed to this article. Disclaimer: The material contained in this guide is intended only for general informational purposes. The material contained in this handbook is not intended to be legal advice. Whiskey Still Co. makes no representation or warranty that the information is complete or correct in all respects. In no event will Whiskey Still Co. be liable for any mistakes, omissions, or inaccuracies contained in this guide, or for any outcomes obtained as a consequence of the use of the information contained herein.
- nor any of its affiliates shall be liable in any way for any direct, indirect, special, or consequential damages or losses of any kind that may result from the use of this guide or the product.
- shall not be liable for any losses that you may sustain as a result of your inappropriate use of the product, regardless of the cause.
- A million and one different ways to go about it, and almost all of them are accurate in their own way.
- The goal of this tutorial is to assist a total newbie moonshiner in successfully producing their first batch of moonshine from beginning to end.
- Whether you are interested in whiskey, rum, vodka, or gin, there are many wonderful individuals, websites, and publications available that are chock full of useful knowledge about anything you are interested in learning about.
- Water, sugar, and yeast are the only three components in this recipe, to put it simply.
- The distillation process is based on the following principle: once you have a solution of water and alcohol, you must separate them.
It is theoretically possible that when the temperature of a water-alcohol combination is raised to 174°F (79°C), the alcohol will begin to boil out, but the water will remain too chilly to boil.
Dangers Alcohol flammability:Alcohol is very flammable, and when vaporized, it has the potential to cause an explosion.
Although distillation may be carried out inside, it is not recommended unless you have prior knowledge in the process.
Optic nerve injury caused by methanol: Methanol is a lethal toxin, and even low levels of exposure can induce optic nerve damage (blindness).
While doing so as a precaution and to improve the flavor of your goods is not uncommon, it is recommended that you do so.
Legality: Unless you have the right official authority, distilling alcohol, even for personal consumption, is prohibited (both state and federal).
If you choose to distill unlawfully, you should be aware that if you are found, you may face fines and/or imprisonment as a result of your actions.
If you just want to create 5 or 20 gallons, you may simply half or double the ingredients in the recipe.
If you have a Costco or Sam’s Club nearby, shopping in bulk can save you a lot of money.
There are a couple of choices accessible in this situation.
Another option is to look for old filling buckets that are being given away or sold by local doughnut businesses; they are food quality and incredibly inexpensive; try to find them in 5 gallon quantities.
*Please keep in mind that when producing a 10 gallon mash, mixing is considerably simpler in a container that can hold the entire 10 gallons; but, lifting and transferring the container becomes a massive undertaking.
Making the mash is as follows: 1.Boil approximately 2.5 pounds of potatoes until tender, then mash thoroughly.
Pour hot water into the fermenter until it is half full; any water that you can drink is OK for this recipe, even tap water.
Stir until the powder is completely dissolved.
Stir until the sugar is completely dissolved.
Stir until the sugar is completely dissolved.
7.Add enough water to fill the tank to 9 gallons.
A temperature range of 70–90°F (21–32 °C) is acceptable, but do not exceed 95°F (35°C) or you will kill your yeast.
Stir until the powder is completely dissolved.
You want to make it easy for carbon dioxide gas to exit while also preventing pests from getting in.
11.The mash should begin to fizz or bubble within the first 24 to 48 hours of preparation.
13.Distillery as soon as possible (within 3 days).
The technique begins with a thorough cleaning of the still with hot, soapy water in order to remove any remaining residue.
A vinegar run is the name given to the second phase.
a 1 gallon mix for a 5 gallon still).
It may be necessary to repeat this procedure if the liquid that comes out of the condenser does not appear to be completely clear.
There are a variety of factors that might contribute to discolouration and off-tastes in food.
All have been shown to be non-toxic, however they should be eliminated before preparing a batch of drinking water.
The sacrifice run is the penultimate cleaning step before the final cleaning process.
You will proceed in the same manner as if you were making a drinking run, but you will discard your whole first batch of moonshine in the process.
This is also regarded a rite of passage for young distillers, and it is the all-important christening of the still, for reasons that are not scientific in nature.
2.Never consume alcohol while distilling.
It is possible that this will result in overpressure and an explosion.
It is always preferable to distill in the open air.
2.Pour in the mash, taking care not to allow any sediments that have accumulated at the bottom of the container to enter the still, since this might generate off-flavors in the finished product.
3.Seal the onion top in place with a rubber band.
Another method is to cover the bottom of the onion head with plumber’s Teflon tape before inserting it into the bottom half of the still, as seen in the photo.
5.Keep the condenser at a comfortable temperature.
It’s as simple as inserting the supply line into the condenser and either allowing it to overflow naturally or directing the flow to a kitchen sink or flower garden.
Keep in mind that, while certain plastics are suitable for usage, the majority are not capable of withstanding high quantities of alcohol in a safe manner.
The Runner’s Run Heat the mash until you can hear it bubbling, then reduce the heat to a low setting.
After reaching this position, reduce the heat to half its previous setting and keep an eye on the temperature indicator.
Drips, as well as broken or intermittent streams, are acceptable; nevertheless, a continual stream indicates that the temperature is too high.
When you get your product as near to 173.3°F (78.5°C) as possible, it will be more pure, but it will take longer to distill and will have less flavor.
When you go for your first run, divide the difference in half and aim for 190-194°F (88-90°C) by increasing or decreasing the heat.
Fourth, keep an eye out for leaks.
If any are discovered, just seal the holes with the flour-water mixture, taking care not to burn yourself on the hot vapor that is escaping.
Water that is cold or cool is ideal; water that is lukewarm is a signal that it needs to be colder.
Sixth, you will observe that if you have your heat adjusted appropriately, you will require very little tweaking to bring the run to an end.
At the conclusion of your run, you will note that the temperature of your onion top will quickly drop, as will the amount of moonshine pouring out of the condenser.
This will occur regardless of whether or not the heat is turned on.
7.After the still and mash have been allowed to cool, discard the mash.
8-Wash with dish soap and hot water, then dry with a towel immediately after washing.
A short rinse with water might sufficient if you were planned on running another batch immediately after this one.
I’m simply going to go through a handful of the more prevalent ones right now.
The major goal of this is to increase the amount of alcoholic beverages.
Re-distilling: This is the process of enhancing the proof of a moonshine that has previously been distilled.
Unfortunately, it also destroys the tastes that are pleasant to the palate.
It is just the process of adding tastes and/or sugar into a jar of moonshine in order to improve the taste.
Using a coffee filter, strain the mixture after it has been sitting for a few weeks to remove the debris.
It is part of the procedure that it is held in a charred-oak barrel for a predetermined period of time after it has been distilled.
As the moonshine ages and darkens in color, it will eventually transform into a very basic whiskey.
Do you require further information?
The Alaskan Bootlegger’s Bible, written by Leon W. Kania, is a reference book for bootleggers in Alaska. Online: Wishing you success and happy distillation! -Jason Stone, author
One of the most often asked questions we receive from clients who purchase a Whiskey Still is: how much alcohol can I anticipate my copper whiskey still to produce? It is, of course, quite impossible to provide a precise response. The quantity is determined by a variety of parameters, including the ingredients, the amount of sugar, the kind of yeast, and the final proof. A general rule of thumb is that you will obtain roughly 10-20 percent of the capacity of a still. For example, a 5 gallon whiskey still may theoretically generate 1 gallon of moonshine, while a 10 gallon copper still could potentially give 2 gallons of ethanol.
- Essentially, this is determined by two factors: the amount of sugar present in the mash and the type of yeast you choose to employ.
- The presence of sugar, whether obtained from fermentation or added by the distiller, is vital for producing a strong beginning alcohol.
- This does not imply that you should go overboard with the sugar; rather, it implies that following a good recipe to the letter is usually a smart idea.
- The type of yeast you use is also highly crucial to your results.
- When selecting yeast, take into consideration other elements such as your fermentation conditions, ingredients or the distillate you want to produce, and then make your selection.
- I also included final proof as one of the essential criteria on which alcohol yield is dependent, because strength is exactly proportional to quantity in the case of alcohol.
- Also possible is the use of cutting, since only skilled distillers will make the most of their distillate and gather just the perfect quantity of delightful shine, not too much so that it has an awful flavor, but not too little so that any of the good thing is wasted.
Easy 10 Gallon Moonshine Mash Recipe
How much alcohol can I anticipate my copper whiskey still to produce? This is a question we frequently receive from clients who purchase our Whiskey Stills. To provide an accurate response is, of course, quite difficult. The amount of materials, the amount of sugar, the kind of yeast, and the final proof all influence the amount of finished goods. Generally speaking, you will receive roughly 10-20 percent of a still’s capacity: a 5 gallon whiskey still may theoretically give 1 gallon of moonshine, but a 10 gallon copper still could potentially yield 2 gallons of alcoholic beverage (or more).
- Before hitting the copper whiskey still, measure the quantity of alcohol present in your starting wash.
- Sugar levels will vary based on the recipe and personal choice, but the most essential thing to remember is that there must be enough sugar for the yeast to convert to alcohol before fermentation can begin.
- This does not imply that you should go overboard with the sugar; rather, it implies that following a good recipe to the letter is always a wise decision.
- Additionally, the type of yeast you use is quite significant.
- When selecting yeast, take into consideration other elements like as your fermentation conditions, ingredients or the distillate you want to produce, and then make your selection carefully.
- Due to the fact that strength is directly proportional to quantity, I included final proof as one of the essential criteria on which alcohol production is dependent.
- Also possible is the use of cutting, since only skilled distillers will make the most of their distillate and gather just the perfect quantity of delectable shine, not too much so that it has an unpleasant flavor, but not too little so that any of the good thing is wasted as well.
What is Moonshine?
Moonshine is often thought of as a potent grain alcohol with a significant kick and burn. They may, on the other hand, consider moonshine to be of inferior quality, harmful, and illegal. The moonshine available today is none of those things. Most modern moonshiners are adamant about utilizing only the highest-grade handmade stills that meet strict requirements of cleanliness and product quality. Moonshining is also a taught art, and there are precautions that can be taken to ensure that this pastime is as safe as it possibly can be.
- Check out Is It Safe to Make Moonshine?
- For additional information, please visit our website.
- When a still is used only for the purpose of distilling water or extracting essential oils, it is not considered unlawful in the United States.
- Of fact, there are numerous places in the globe where distillation is totally legal, including the United States.
- See Is Moonshine Illegal?
How Much Moonshine Will I Get for 10 Gallons of Mash?
Of all, putting in the effort to make a huge mash is only worthwhile if you receive a large return, right? As a result, it’s a good idea to know what to expect from a run before you go out for one. The amount of alcohol you may expect from a run will be determined by the amount of alcohol you started with and the ultimate proof. The amount of beginning alcohol produced will be determined by the amount of fermentable sugar present in the mash, or the amount of sugar that has been added, as well as the yeast.
This is a straightforward measurement of the quantity of alcohol present in your mash.
As you may imagine, this is far from ideal, therefore we take measures to guarantee that our runs are well worth our time and effort.
Fermentable sugar is the sugar that is accessible in your mash and may be transformed into alcohol by the yeast during the fermentation process. If you use too little sugar, you will not get the desired results. The amount of sugar required for your mash may vary depending on the recipe you select and the quantities of the components you use. Furthermore, choosing the appropriate variety of yeast for your recipe is critical.
How Much Sugar do you Put into One Gallon of Mash
Each recipe for moonshine mash has its own unique amount of sugar, which varies from batch to batch.
Why? Because how sweet your recipe is also relies on the amount of natural sugars and starches included in your dish. If you’re creating sugar shine, a one-gallon batch will require 5 cups of sugar and 13 cups of water, according to the instructions.
Can You Use Bread Yeast for Moonshine?
The use of basic bread yeast as a component in moonshine is a good choice in many instances. However, it is common for it to only create a beginning alcohol concentration of 10 percent. This is frequently due to the fact that distillers yeast has been engineered to live in environments with greater amounts of ambient alcohol. In other words, while bread yeast may be on its way out, distiller’s yeast will continue to flourish. This can result in a beginning alcohol concentration of up to 20 percent in some cases.
Distillers yeast may include other nutritious elements in addition to the yeast itself.
Many traditional moonshiners, in fact, do not utilize commercial yeast at all in their production.
Purists prefer to create their moonshine without the use of yeast in order to maintain the purity of the flavor.
How Much Moonshine Do You Throw Away?
In other words, if you are preparing a 10 gallon moonshine mash recipe, you should be able to produce up to 4 gallons of moonshine, correct? Well, that’s not precisely true. As part of the process of fermenting a grain alcohol, you must distinguish between the “good stuff,” or ethanol, and the “bad stuff,” which might contain undesirable substances such as acetone and methanol. It is necessary to do cuts and fractions on your final product in order to remove the ugly material. This is a means of sorting what comes out of your still based on the temperature that it is operating at the time (and for more seasoned shiners smell and taste).
Mason jars are a good choice.
Naturally, maintaining a constant temperature and properly monitoring temperature are critical in the fractionation process.
|Output||Temperature||Fraction||Keep or Toss?|
|Acetone||134°F or 56.5°C||Foreshots||TOSS|
|Methanol||147°F or 64°C||Heads||TOSS|
|Ethyl Acetate||171°F or 77.1°C||Heads||Keep for a second distillation or toss|
|Ethanol||172°F or 78°C||HEARTS||KEEP|
|2-Propanol||207°F or 82°C||Tails||Keep for a second distillation or toss|
|1-Propanol||207°F or 97°C||Tails||Keep for a second distillation or toss|
|Water||212°F or 100°C||Tails||Keep for a second distillation or toss|
|Butanol||241°F 116°C||Tails||Keep for a second distillation or toss|
|Amyl alcohol||280°F or 137.8°F||Tails||Keep for a second distillation or toss|
|Furfural||322°F or 161°C||Tails||Keep for a second distillation or toss|
Moonshine Cheat Sheet
While there are a variety of elements that can influence your ultimate outcome, the following is a rough outline of what you can expect in exchange for your runs.
- Depending on the size of the run, it will produce 3-6 cups of alcohol
- A 5 gallon run will produce 1-2 gallons of alcohol
- An 8 gallon run will produce 1.5-3 gallons of alcohol
- And a 10 gallon run will produce 2-4 gallons of alcohol.
Can moonshine mash ferment too long?
In general, as long as the moonshine is kept in an airtight container, it is safe to leave it to ferment for an extended period of time without becoming contaminated. It is possible, though, that your fruit mash will turn into vinegar if it is fermented in the absence of oxygen. Fermentation takes around two weeks in the majority of instances. When the fermentation process is complete, you will notice that there is no activity in your airlock for around two days.
Using a Hydrometer to Check for Fermentation
A hydrometer can also be used to determine whether or not fermentation is complete.
The use of a hydrometer is straightforward, and it may provide you with the information you want to get started with the distillation process.
HOW TO USE YOUR HYDROMETER
Although using a hydrometer may appear frightening at first, it is actually rather simple to do so.
- Fill the hydrometer two-thirds of the way with water
- Add your hydrometer and gently rotate the hydrometer in your hands to eliminate any bubbles
- Then repeat the process. Take the reading when the hydrometer reaches its lowest point. Your mash is ready to be distillated if your reading comes out at 1.000. It is still need to ferment for a day or two if the reading is greater than one hundred twenty (1.020). You have reached the end of fermentation if your reading is more than 1.020 and has not changed in the past three days.
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
On October 25, 2021, the most recent update was performed.
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.
- Start by placing your mash pot on a heat source and filling it with 5 liters of water
- 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!
- PH Meter (Advanced)
- Cheese Cloth
- Citric Acid
- And other supplies.
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.
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 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.
If you want to avoid including solid material in your mash water, you may use a cheesecloth or an auto-siphon to transport it into your still. 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.
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.
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.
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. A good distiller will “shine” at this point based on his or her knowledge of science and their own sensibilities.
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.
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 to Make the Smoothest Mash Recipe for Moonshine
I’ve been producing moonshine for more than two decades and have experimented with a variety of formulas and measuring techniques. In spite of the fact that I have tried with every sort of ingredient possible, the smoothest mash I have ever prepared is so basic that it will take your breath away. The following dish is also suitable for those who are new to cooking. This recipe does not rely on complicated components to break down starch chains into sugars, as is the case with many others. This dish is quite easy to make.
The key weapon is sweet feed, as you may have guessed.
Why is the mash recipe so important?
My moonshine-making experience spans over 20 years, during which time I’ve experimented with a variety of different formulas and proportions. My experiments have included nearly every sort of ingredient possible, but the secret to the smoothest mash I have ever created is so easy that you will be surprised. This dish is also suitable for those who are new to cooking. For the starch chains to be broken down into sugars in this recipe, you do not need any complicated components. Unlike other recipes, this one is quite easy to prepare.
The secret weapon is sweet feed, which you can find out here.
Check out my podcast where I talk about how to manufacture moonshine from start to finish, as well as how to market it!
Smoothest Mash Recipe Ingredients
Feed that is delicious (unpelletized) Chopped maize, sweetened with sugar, and flavored with eastwater Are you looking for more mashed potatoes recipes? Obtain 20 free moonshine recipes delivered directly to your inbox! Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving. After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch. Using varied size recipes for mash batches, I’ve constructed the chart below, which is measured in gallons.
Moonshine Batch Sizing Table
|Gallons||Grains (gallons)||Yeast (Tbsp)||Sugar (lbs)|
Step-By-Step Guide To Making Moonshine
When you crack the grains, you are softening them and allowing the flavor to come through. To make the stock, fill a big pot with five gallons of water (an outside turkey fryer pot works well). Bring this water to a temperature of 160 degrees. I make use of a gas stove that I keep outside. The mash will be cooked in a large saucepan. In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator for temperature control. It’s the only one I use at the moment.
- Wait for the water to reach its proper temperature before mixing one part sweet feed to two parts corn in a 5 gallon bucket until it is completely full.
- Using the above example, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).
- I use a one-gallon scoop to make the process go more quickly.
- Now is the time to add the grains and lower the heat to maintain 160 degrees for 45 minutes.
- 1 part sweet feed to 2 parts chopped corn is an excellent ratio.
- Throughout this eBook, I will guide you step-by-step through the whole process, from selecting equipment to sipping your very own homebrewed whiskey.
- This eBook is now available for purchase.
Step Two: Mix the Mash
Pour the cracked grains into a 30-gallon container and whisk in 25 pounds of sugar until well combined. When the sugar has completely dissolved, add 15 to 20 gallons of cold water at a time until the mash mix reaches a total volume of 30 gallons (by volume). Sweet feed and yeast pack are added to chopped corn.
After hearing from a number of my readers that it can be difficult to get unpelletized sweet feed for this recipe, I developed an ingredients package that you can purchase that has everything you need to mash a 10 gallon batch. Take a look over there.
Step Three: Add the Yeast
When the temperature of the mash has cooled to the temperature advised by the yeast manufacturer, you can proceed to add the yeast to it. I’ve discovered that 1 tablespoon of yeast per 5 gallons of mash produces satisfactory results. The greatest results will be obtained with distiller’s yeast. I’ve discovered that the Red Star brand works really well and is extremely reasonably priced. Red Star Yeast is difficult to come by in your area, but you can order it from Amazonhere.
Step Four: Let the Mash Ferment
All that remains is for you to wait. Allow for approximately a week for the mash to do its thing. It is finished until you can no longer see the bubbling that is created by the yeast as it releases carbon dioxide from the mash. Once the fermentation process is complete, filter the liquid to remove the spent particles and transfer the liquid to your still for further processing. The wash is the name given to the last liquid. The only thing you want to do is put the wash into the still. That’s all there is to it!
In case you’re interested in making your own DIY project on a budget, I’ve created a two-part video lesson that you can watch: A prefabricated still kit for home usage, like as this one from Vanell, is also available on Amazon.
I hope you have liked this post and that you will find the recipe to be simple and enjoyable to prepare! You will thoroughly love the exceptionally smooth whiskey that is produced by this mash. Just keep in mind that moonshine production is both an art and a science, and your first batch will almost certainly not be flawless, and your second batch will almost certainly not be either. Nonetheless, if you persist with it and master the intricacies of your still, you will soon become an expert in the art of moonshining production!
Good luck with your stilling!