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How To Make A Kentucky Moonshine Still?

What kind of still do you use to make moonshine?

  • Basically, there are various types of still available in the market these days that aids you in how to make moonshine. With this, you may find it difficult to make a choice. Yet, the most recommended and practical to use is the plain pot still which is very easy to use.

Contents

How do you make a moonshine still at home?

How to Make a Still at Home

  1. Supplies for Making a DIY Still.
  2. Step 1: Drill a 1/8-inch Hole on the Aluminum Pot.
  3. Step 2: Wrap the Thermometer with Teflon Tape.
  4. Step 3: Place the Thermometer in the Hole.
  5. Step 4: Secure the Thermometer with Hot Glue.
  6. Step 5: Drill a 3/8-inch hole in the Pot Lid.
  7. Step 6: File as Needed.

How thick does copper have to be for a still?

You will need the following Materials and Tools:

  1. Half Sheet of Copper – 3 ft by 4 ft ( use 18 gauge copper) Amazon has some reasonable priced copper sheets.
  2. Roll of Solder – Try to get hold of a roll of 95/5 tin/silver is the best and stay away from anything with cadmium/antimony or lead in it.

Why do moonshiners use copper?

Copper is the preferred material in the construction of a still to impart flavor into the distilled spirits. When distilling in copper, the copper reacts on a molecular level with the sulfurs put out by the fermenting yeast. It “cancels-out” the sulfur taste which would otherwise be bitter and not as smooth.

Can you make moonshine without a still?

Bring water to a boil and add sugar. Stir until the sugar dissolves then let cool to room temperature. While the simple sugar mixture is cooling, take your alcohol and blackberry mixture and strain out the remaining blackberries. Return the alcohol mixture into its jar and pour in the simple sugar mixture.

How much will a 5 gallon still produce?

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.

Can I use stainless steel for a moonshine still?

Therefore, a stainless steel still can be used for distilling a variety of substances because you can use the copper column packing to distill your alcohol and then remove the column packing (or use ceramic raschig rings) to distill your water and essential oils.

What type of still is best for whiskey?

Copper is definitely the better choice for products like Bourbon, Tennessee Whiskey, Irish Whiskey, Scotch, and traditional Rum, because of the sulfur reduction, as mentioned above. These spirits are also most commonly distilled in pot stills (no reflux), which allows for lots of flavor to come through from the wash.

What is a flute still?

Flute Stills are sectional distilling columns with copper plates in between each section. This modular design allows the distiller to take plates out of some or all of the sections to run spirits like whiskey, rum, and brandy where flavor carry over from the wash is important.

What do moonshiners use to seal their still?

Rye flour paste is the traditional method used by moonshiners to seal seams on copper moonshine stills.

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.

Does a still have to be copper?

Without copper, the distillate will smell and taste sharp and unpleasant. However, the still doesn’t need to be made of copper. There is nothing particularly magical about the pot or column itself being made of copper. As long as copper metal is present somewhere in the still, the beneficial reactions can occur.

Traditional Kentucky Whiskey Pot Still Plans – Learn How To Build A Pot Still At Home – Learn to Moonshine

This article will walk you through the process of building a 6 gallon Kentucky style copper pot still from scratch. Everyone interested in home distillation will find this size to be ideal, and it can be built by anybody with a basic understanding of soldering techniques. The classic rum or whiskey moonshine still design is for you if you’re bored of creating the same old boring neutral spirits with your reflux still and want to manufacture a wonderful traditional rum or whiskey moonshine. This strategy, however, is more difficult to execute than the majority of other plans.

You can’t beat the pricing and the quality of the construction.

Although the sheet of copper was not inexpensive, I rather liked the process of creating my own Pot.

The Pot still that we will be building is depicted in the image below.

You’ll need the following materials and tools to complete your project:

  • This article will walk you through the process of building a 6 gallon Kentucky style copper pot still using copper tubing. This size is ideal for anyone who is interested in home distillation and can be built by anyone with a basic understanding of soldering.. The classic rum or whiskey moonshine still design is for you if you are bored of creating the same old boring neutral spirits with your reflux still and want to manufacture a wonderful traditional rum or whiskey moonshine. Even yet, this approach is more difficult to execute than the majority of other strategies. These 5 Gallon Copper Stills on Amazon are a good alternative if you’re not up to the task of creating your own. The price is incredible, and they’re well-built as well! Construction of my own took me 30 hours and around $200 in supplies. Although the copper sheet was not inexpensive, I rather liked the process of creating my own Pot. Take a peek at the structure we’ll be creating to get the ball rolling. The Pot still that we’re planning to construct is seen here. I’d want to express my gratitude to Sherman Owens, who designed this still and created the videos that I’ve shared with you. The following materials and tools will be required:

Tools and Equipment Necessary

  • Solder Gun (blow torch) with Mapp Gas
  • Rivet Gun
  • Tin Snips
  • File (for smoothing edges and burrs)
  • Hammer
  • Scissors
  • Tape
  • Pencil
  • Ruler
  • Compass
  • Pliers
  • Solder Gun with Mapp Gas
  • Rivet Gun with Mapp Gas

Step by Step Instructions to Build thePot Still

Step 1 – On your sheet of copper, you will need to trace the arrangement outlined in red. To accomplish this, print the layout from the following pdf file: Template for a 6 gallon copper pot still Alternatively, if you want a larger still, the 12 Gallon Copper Pot Still Design Plan Template can be used. This download contains 28 sheets that should be printed and constructed to fit the 6 Gallon Still. The pages are the correct size for the still. In order to print at true size, make sure your printer is configured to do so.

2.

Measure and trace the forms onto your sheet of copper with a pencil, then cut out the shapes with your tin snips (optional).

Making the Top and Bottom Pans for thePot Stilland Condensor

Step 1 – Begin with the bottom piece of the puzzle. Using this method, you will get the bottom pan of the still. Finding the center of the circle using a ruler and then with a compass are two methods of doing so. Using the compass, trace around the perimeter of the pan. This should be placed 1/2 inch from the edge of the table. 2nd Step: With the help of a pair of pliers, form ruffles around all four corners of the sheet, following the scribed line as your guide. To finish, hit the bottom edge of the ruffle with a flat body work hammer until it comes to a 90-degree bend (the flat body work hammer works best).

  • Mapp gas, not propane, should be used.
  • Start with one end of the pan and work your way around the whole edge.
  • In Step 5, get your hammer out again and rework the pan edge until it is perfectly 90 degrees in relation to the bottom of the pan.
  • Step 7 – The bottom of the pan will distort somewhat as a result of heating; this can be readily flattened by hand or with a rubber mallet on a smooth, level surface with little difficulty.

Then repeat the procedure for the Top pan and the Flake stand. Here is a video that illustrates the construction of the Pan” alt=””>.

Building theFrustum For the Pot Still

There are three frustums in this pot still design, which comprise the top, bottom, and cap frustums, all of which must be joined before the pot is complete. Follow the procedures outlined below to do this (*Please note that you may alternatively construct the flake stand wall by following these steps): Step 1 – Let’s start with the frustum at the bottom of the page. In the vice, secure a metal rod by squeezing it firmly; we will use this to mold the copper sheet that we have cut out for the bottom frustum.

  • This activity should begin to form an arc in the copper sheet as a result of the previous step.
  • On the seam of the Frustum, you should have approximately a 12 inch overlap.
  • Step 3 – Remove the bottom pan and clamp the bottom of the frustum to the spot on the floor.
  • The rivets should be spaced 1 inch apart on center over the full length of the seam.
  • Check out this video, which demonstrates the steps involved in constructing the Frustum for the pot still.
  • Repeat the previous processes for the top and cap frustum, as well as for the collar.

Assembling All The Parts

It’s time to put everything together so that the pot will stay motionless. Start by taking the bottom pan and squeezing the bottom frustum into the pan. Step 2 – Secure the bottom pan with rivets. Step 3 – Repeat these procedures for the top pan and cap frustum (for more information, check the photographs). Fourth, insert the Lyne Arm through the hole you previously created in the top frustum and rivet it in place. Step 5 – Attach the collar to the top of the frustum. The top and bottom frustums of the pot still are assembled in this step.

The next step is to solder everything together.

You have now completed the construction of the pot, but we have not yet constructed the worm or the stand.

Building the Flake Stand and Worm for the Pot Still

Insert the flake stand wall into the flake pan and rivet the flake pan and vertical seam together to secure it in place. Second, using 1/4″ copper tubing, coil it up so that it fits snugly inside the pan. Step 3 – Drill two holes for the 1/4″ copper worm to be used later. One at the top of the flake stand, where the worm enters, and one at the bottom, where it departs the stand. (It may be simpler to do this before it is put together. ) Using the Worm, carefully insert the worm inside of the Flake stand, making sure that the worm’s ends poke out through the holes that you just drilled.

  • 5.
  • One will serve as the water outflow and the other will serve as the water intake.
  • Insert 1/2-inch copper pipe into the holes and solder it into place.
  • Solder a brass fitting to the inlet side of the worm using solder.
  • (For further information, check the photos below.) That, I believe, sums it up nicely!
  • However, if you want to utilize this design to make a larger or smaller pot, you may change the size of the original template by using thisScaling Chart to change the size of the design.

In the event that you decide to construct this pot still, I’d love to hear from you. Please submit any questions you have as well as photos of your finished still in the comments section below. If you come up with a better approach to construct this, please share your findings with me!

OtherStill PlansYou May Like:

  1. A Complete Step-by-Step Guide for the Boka Reflux Still Plan. Create your own homemade reflux still at home with the best homemade reflux still. Simple Pot Still Design — This is an excellent experiment to get you started.

Whiskey Still Plans Build-it-Yourself Designs

When it comes to creating moonshine, potstill distillation is the most prevalent method of distillation used. This is due to the fact that a pot still is the finest option for producing spirits that are full of taste and texture. Dark rum, bourbon, single-malt scotch, and whiskey are all popular possibilities for creating pot still moonshine, as are other alcoholic beverages. A frequent technique is to use a home constructed pot still to manufacture rich, flavored whiskey, which may be done right in the comfort of your own house.

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Straightforward Whiskey Still Plans may be made using common household items and ingredients found in your kitchen.

What Type of Still Is Best Used for Whiskey Distillation?

Potstill distillation is the most frequent method of producing moonshine when it comes to the production of bourbon and whiskey. This is due to the fact that a pot still is the most effective method of producing spirits with a complex taste and texture composition. Dark rum, bourbon, single-malt scotch, and whiskey are all popular alcoholic beverages for creating pot still moonshine. A frequent technique is to use a home constructed pot still to manufacture rich, flavored whiskey, which may be done right in your own kitchen.

The ingredients for simple whiskey still plans may be found in your home or in your kitchen and can be assembled quickly.

Whiskey Pot Still Plans

When it comes to creating moonshine, the most frequent method of distillation is the potstill. This is due to the fact that a pot still is the finest option for producing spirits with a complex flavor and texture. Dark rum, bourbon, single-malt scotch, and whiskey are all popular alternatives for manufacturing pot still moonshine. A frequent technique is to use a home constructed pot still to manufacture rich, flavored whiskey, which may be done right in the comfort of your own kitchen. However, keep in mind that this is not permitted in many jurisdictions.

Making your own pot still might be a very economical way to get started in the distillation process with little or no money out of pocket.

Whiskey vs. Whisky: Where, Why, What?

The oldest known references to whiskey date back to the early 1400s, and it is believed to have originated with the medieval monks of Ireland. When it comes to Irish Whiskey, the oldest known roots may be traced back to 1405, when the Annals of Clonmacnoise, a lost Irish chronicle documenting events in Ireland from pre-history to AD 1408 was discovered and proven to be the first confirmed written record of whiskey in Ireland. This is the first known mention to a chieftain’s death, which is attributed to “drinking a surplus of aqua vitae” at Christmas.

Interestingly, this is the first recorded mention of whiskey, and it refers to malt being supplied to “Friar John Cor, by direction of the king,” which was enough to brew around 500 bottles of aquavitae.

The difference in how Whiskey is spelled stems from its translation into the Scottish and Irish Gaelic languages, respectively. Whisky is spelled whisky in Scotland, whereas whiskey is spelled whiskey in Ireland. Whiskey with an additional ‘e’ is a common spelling in American whiskies, as well as in other countries. During the 1700s, Irish immigrants arrived in the United States and carried the whiskey word with them. The word whisky derives from the Gaelic phrase ‘uisge beatha’ or ‘usquebaugh,’ which translates as ‘water of life’ in English.

  • Different varieties of whiskey are distinguished by the grain from which they are derived, how they are matured, and geographical procedures that are unique to that location.
  • These grains include barley, corn (maize), rye, and wheat.
  • Scotch Whisky is produced in the Scottish Highlands.
  • “At least half” of Bourbon Whiskey is derived from maize, making it a type of barrel-aged whiskey popular in the United States.
  • Rye whiskey is distilled from the grain of rye.
  • The remaining components in the mash are often maize and malted barley, among other things.
  • Whiskey must be placed in such barrels at a proof of not more than 125 (U.S.) per cent (62.5 percent abv).

Aqua Vitaeand its relation to Whiskey

Aqua vitae (Latin for “water of life”), sometimes known as aqua viva, was an old word for a concentrated aqueous solution of ethanol that was frequently used during the Middle Ages and Renaissance periods. There is no doubt that the term originated far earlier, having been used by Saint Patrick and his fellow monks to denote to both the alcoholic beverage and the water of baptism during their time in Ireland. Aqua vitae was a word that was frequently used to refer to major distilled spirits that were produced in the area.

  • In the Middle Ages and the Renaissance, the term aqua vitae (Latin for “water of life”), also known as aqua viva, was commonly used to refer to a concentrated aqueous solution of ethanol. There is no doubt that the term originated far earlier, having been used by Saint Patrick and his fellow monks to describe to both the alcoholic beverage and the water of baptism during their time on earth. When it came to major locally made distilled spirits, the phrase aqua vitae was frequently used. For instance, consider the following:

Kentucky Copper Pot Stills will have you drinking your own moonshine!

Aqua vitae (Latin for “water of life”), sometimes known as aqua vita, was an old word for a concentrated aqueous solution of ethanol that was frequently used during the Middle Ages and the Renaissance.

The term’s origins are unquestionably far older, having been used by Saint Patrick and his fellow monks to describe to both the wine and the water of baptism. Aqua vitae was a word that was frequently used to refer to major distilled spirits that were produced locally. Among the examples are:

A botanical arm for gin production can be installed in the head of the still upon request. We know there are some gin distillers among you, therefore we wanted to let you know! The arm provides a convenient location to hang your gin basket, which contains your infusion botanicals, without making a mess or fuss. Remove yourself from the situation, buddy. You may rest assured that you will be receiving a stunning Copper Still since each one is individually handcrafted from 100 percent copper. Copper is the best material to use in the construction of a moonshine still because of its durability.

  1. As a result, the amount of bacterial contamination in your “moonshine” is reduced.
  2. Kentucky Copper Pot Stills are a type of still used in the state of Kentucky.
  3. We have a wide range of sizes to choose from to meet your specific requirements.
  4. Our Reflux Column stills will take your breath away.
  5. The final result on any distillate volume will be between 16 percent and 20 percent per liter of distillate volume.
  6. Do you want to have your Still Buffed for R200.00 instead?
  7. – R200.00 Your Kentucky Copper Pot Still is ready and waiting for you.
  8. Make your day, go ahead and do it!
  9. Follow us on social media platforms such as Facebook and Instagram.

Home Distilling Laws: Is It Legal To Make Moonshine in Kentucky?

Following are the questions that will be addressed in this article:

  • Is it permissible to own a still that does not produce alcohol (for the purpose of water purification, for example)
  • If you do not have a commercial distiller’s permission or a fuel alcohol permit, is it lawful to distill alcohol? If you are caught owning or selling illegally made spirits without a permission, you will face legal consequences. Are there any permits for a commercial distillery available? Is it possible to obtain a fuel alcohol permit?

Kentucky’s Moonshine Regulations Is it permissible to own a still that does not produce alcohol (for the purpose of water purification, for example)?

  • No, but it is an issue of the circumstances in which they occur. The Kentucky Revised Statutes (KRS) Section 244.170 states that “no person shall knowingly purchase or deal for the purpose of selling, lending, owning, possessing, or transporting any device designed for the illicit manufacturing of alcoholic beverages.” Consequently, authorities will find it simple to assert that a still is “intended” for the purpose of producing alcoholic beverages. If considerable evidence can be shown to prove that the still was constructed and operated solely for water purification, or for any other purpose, it is conceivable that prosecution may not be necessary
  • But, given the way the legislation is written, this may be difficult to demonstrate. Is it still possible to be apprehended? Yes. Section 244.190 of the Kentucky Revised Statutes authorizes the seizure of contraband
  • Can more property be taken under this provision? Yes. In accordance with Kentucky Statute Section 244.170, “the following item, notwithstanding the fact that it is discovered and confiscated in dry area, is contraband: (1) Any device that is frequently used or intended to be used in the manufacturing of alcoholic beverages that has not been registered with the office of a collector of internal revenue for the United States is prohibited. The defendant shall have the burden of demonstrating that the device has been properly registered. (2) Any and all materials, equipment, tools, devices, guns, and other property that is utilized or intended to be used directly and immediately in connection with the illicit trafficking in alcoholic drinks, including but not limited to alcoholic beverages. (3) Any alcoholic drinks in the possession of someone who is not authorized to possess them under the law. (4) Any alcoholic drinks to which the revenue stamps or tax crowns have not been attached in accordance with KRS 243.720 to 243.850 as required by the statutes of Kentucky. Any alcoholic drinks in a container that is either too large or too small for the person who has them in his or her possession, as defined by law. (6) Any vehicle, boat, or aircraft in which a person is in possession of or transporting alcoholic drinks in violation of applicable laws. When we say “illegally having,” we mean and include “keeping any alcoholic liquors that have not been lawfully acquired and are not intended for lawful usage.” What exactly is the charge? (felony, misdemeanor, etc.) Kentucky Revised Statutes (KRS) 244.090 states that “Any person who, either by himself or herself or acting through another, directly or indirectly, violates any provision of this chapter for which no other penalty is provided shall, for the first offense, be guilty of a Class B misdemeanor
  • And for the second and each subsequent offense, he or she shall be guilty of a Class A misdemeanor.” What is the maximum fine that may be imposed? Up to $250 in fines for the first violation
  • Up to $ 500 in fines for subsequent crimes. What is the maximum amount of time you may spend in prison? The first crime carries a sentence of 90 days imprisonment
  • The second and subsequent offenses have sentences ranging from 90 days to 12 months imprisonment. Is it possible to seize property? Yes. KRS Section 244.190 authorizes the seizure of contraband in accordance with the Kentucky Revised Statutes. For a definition of the term “contraband,” see above.

If it is not legal:

  • What exactly is the charge? (felony, misdemeanor, etc.) The Kentucky Revised Statutes (KRS) 244.990(2) states that “Any individual who violates KRS 244.170 is guilty of a Class A misdemeanor on the first conviction.” If he or she is convicted a second time, he or she will be charged with a Class D felony. Each second conviction, as well as the third and subsequent convictions, shall become a Class C felony.” What is the maximum fine that may be imposed? The first infraction is punishable by a fine of $500
  • The second and subsequent offenses are punishable by fines ranging from $1,000 to $10,000. KS 534-030
  • KRS 534-031
  • What is the maximum amount of time you may spend in prison? The first crime has a sentence of 90 days to 12 months imprisonment
  • The second offense carries a sentence of 1-5 years imprisonment
  • And the third and subsequent offenses carry a sentence of 5-10 years imprisonment. The Kentucky Revised Statutes (KRS) 532-060

Is it permissible to distill alcohol if you do not have a commercial distiller’s permission or a licence to distill fuel alcohol?

  • Certainly not.Kentucky Revised Statute Section 244.170 states that “no person shall knowingly purchase or deal for the purpose of selling, lending, owning, possessing, or transporting any device designed for the illicit manufacturing of alcoholic beverages.”

If it is not legal:

  • What exactly is the charge? (felony, misdemeanor, etc.) Kentucky Revised Statutes (KRS) 244.090 states that “Any person who, either by himself or herself or acting through another, directly or indirectly, violates any provision of this chapter for which no other penalty is provided shall, for the first offense, be guilty of a Class B misdemeanor
  • And for the second and each subsequent offense, he or she shall be guilty of a Class A misdemeanor.” What is the maximum fine that may be imposed? Up to $250 in fines for the first violation
  • Up to $ 500 in fines for subsequent crimes. What is the maximum amount of time you may spend in prison? The first crime carries a sentence of 90 days imprisonment
  • The second and subsequent offenses have sentences ranging from 90 days to 12 months imprisonment. Is it still possible to be apprehended? Yes. Section 244.190 of the Kentucky Revised Statutes authorizes the seizure of contraband
  • Can more property be taken under this provision? Yes. In accordance with Kentucky Statute Section 244.170, “the following item, notwithstanding the fact that it is discovered and confiscated in dry area, is contraband: (1) Any device that is frequently used or intended to be used in the manufacturing of alcoholic beverages that has not been registered with the office of a collector of internal revenue for the United States is prohibited. The defendant shall have the burden of demonstrating that the device has been properly registered. (2) Any and all materials, equipment, tools, devices, guns, and other property that is utilized or intended to be used directly and immediately in connection with the illicit trafficking in alcoholic drinks, including but not limited to alcoholic beverages. (3) Any alcoholic drinks in the possession of someone who is not authorized to possess them under the law. (4) Any alcoholic drinks to which the revenue stamps or tax crowns have not been attached in accordance with KRS 243.720 to 243.850 as required by the statutes of Kentucky. Any alcoholic drinks in a container that is either too large or too small for the person who has them in his or her possession, as defined by law. (6) Any vehicle, boat, or aircraft in which a person is in possession of or transporting alcoholic drinks in violation of applicable laws. When we say “illegally having,” we mean and include “keeping any alcoholic liquors that have not been lawfully acquired and are not intended for lawful usage.”

When it comes to holding and/or selling illegally made spirits without a permission, what is the punishment?

  • What type of charge (felony, misdemeanor, etc.) is being pursued? Kentucky Revised Statutes (KRS) 244.090 states that “Any person who, either by himself or herself or acting through another, directly or indirectly, violates any provision of this chapter for which no other penalty is provided shall, for the first offense, be guilty of a Class B misdemeanor
  • And for the second and each subsequent offense, he or she shall be guilty of a Class A misdemeanor.” What is the maximum fine that may be imposed? Up to $250 in fines for the first violation
  • Up to $ 500 in fines for subsequent crimes. What is the maximum amount of time you may spend in prison? The first crime carries a sentence of 90 days imprisonment
  • The second and subsequent offenses have sentences ranging from 90 days to 12 months imprisonment. Is it possible to seize property? Yes. KRS Section 244.190 authorizes the seizure of contraband in accordance with the Kentucky Revised Statutes. For a definition of the term “contraband,” see above.
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Is it possible to obtain a permit for a commercial distillery?

  • Yes, a Distillers License is required. What is the cost of obtaining a commercial distillery permit? $3,090 in annual salary
  • Where can I find an online application for a commercial distillery permit? License All licensing applications may be received through the Kentucky Department of Alcoholic Beverage Control’s website, which can be found at:

Is it possible to obtain a fuel alcohol permit? Yes. There are several permissions required, in addition to state and federal permits, for water, air, discharge, hazardous waste disposal and zoning as well as other permits that are associated with environmental issues.

  • What is the cost of a gasoline alcohol permit? Fuel tax is collected on a yearly basis
  • However, it is not mandatory. The location of the online application for a fuel alcohol permit

The following address is where you may submit an application for an Alcohol Fuel Producer’s Permit: *Disclaimer: Tax Registration Application for Motor Fuels License may be found at:

How to Make Moonshine the Old-Fashioned Way in 6 Easy Steps

If you purchase an item after clicking on one of the links on this page, we may receive a commission. Commissions have no impact on the content of our editorial pages. See the full disclosure for more information. Have you ever seen the television program ” Moonshiners”? It’s one of my guilty pleasures, to be honest with you. I really enjoy the sense of humour that the characters finds in one another and in the woods. However, I admire their ability to produce a beverage and to carry on a history that was instilled in them from an early age by their parents and grandparents.

Keep in mind that while it is lawful to own a moonshine still, it is completely prohibited to distill any alcoholic beverages without a license.

Following my viewing of the show, I became intrigued by the moonshine production process and began doing some investigation.

Following your education in the distillation process, you should have a greater appreciation for the companies that produce the legal alcoholic beverages you consume, as well as for the original moonshiners who figured out how to do it with little knowledge of science, and in the middle of the woods no less.

The following is the procedure for producing traditional corn whiskey:

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.
  7. Continue to pour the mixture back and forth between the two containers until you are certain that everything has been well combined and aerated.

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.

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

A time when yeast works its magic and transforms maize mash into alcohol is known as the fermentation process. Important: the mash must be let to rest for roughly 2 weeks before being used. After the two-week waiting period has expired, wait another week to confirm that everything is functioning as it should. The cover of the container should be opened after three weeks. The mash should have a strong alcohol scent to it, and it should seem frothy. That the grain and barley have fermented is shown by this.

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

You don’t want these things to continue to circulate through your body in the next stages. Pouring the fermented liquid into the still once you’re satisfied you’ve removed all of the sediment and large bits of grain from the liquid is a good way to proceed with the process.

4. Start the Distilling Process

Fermentation is the period of time during which yeast performs its magic and converts maize mash into alcohol. It’s critical that the mash is let to rest for roughly 2 weeks before cooking. After the two-week waiting period has expired, wait another week to check that everything is breaking down as it should. After three weeks, remove the cover from the container. You should be able to smell the alcohol, and the mash should seem frothy. This is a signal that the corn and barley have begun to ferment.

To remove any bigger bits of mash or sediment from the mixture, strain it through a large strainer or cheesecloth.

When you are satisfied that you have removed all of the sediment and large fragments of grain from the fermented liquid, pour the liquid into the still and continue with the 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.

  1. It has been linked to the development of blindness and should not be ingested.
  2. The heads still contain methanol, although in lower concentrations, and they have a strong fragrance that reminds me of nail paint remover.
  3. Despite the fact that it does not cause blindness, it might leave you feeling groggy in the morning in the majority of situations.
  4. The hearts are the remaining 30% of the product generated by the still after the heads are removed.
  5. The delicious perfume it emits will alert you that you have successfully reached the hearts.
  6. You’ll notice that this area doesn’t smell as pleasant and that it has a slick feel to it when you touch it.
  7. 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.

  1. Because the more moonshine you create, the easier it becomes to separate the product from the rest with more precision.
  2. 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.
  3. Also, don’t be afraid to ask for help from a mentor.
  4. However, I must emphasize that you should only seek the advice of a legal mentor.
  5. 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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This book is a distillers’ guide to making moonshine. Moonshine made with corn

How to Make Moonshine:A Distillers Guide For Corn Moonshine

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

Getting Started: Picking Your Type of Moonshine Mash

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

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

  • When preparing to make a batch of moonshine, we have a number of different mashes from which to select. Corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. A few of astute corn farmers realized that they might maximize earnings by distilling their own product, which they did. It was because of this revelation that we were able to create our beloved booze! Then there’s the “Sugar Shine” method, which is becoming increasingly popular, especially among newcomers to the game. Creative distillers may produce anything from apple pie to chocolate-flavored moonshine by removing the maize flavor tones from the mixture. As a result, flavored moonshine has risen in popularity, and it is becoming increasingly common. And last, there’s the hybrid option, in which we use sugar to sweeten our corn mash. By using the same amount of corn, you can double your mash production. It is more practical and affordable to use a hybrid mash, while still producing more classic taste characteristics. The classic Corn Whiskey Mash will be covered in detail in this book. Feel free to substitute one of the alternative techniques that you may discover elsewhere by following the instructions in those manuals. Check out our apple pie moonshine recipe for a step-by-step instruction on how to make it yourself.

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

1-2 weeks at ambient temperature is sufficient time to ferment the mash Because the yeast goes dormant when the temperature drops too low, the fermentation process can be halted. For the best results, use a hydrometer and check specific gravity at the start of fermentation and at the end of fermentation to confirm that all sugars have been used. This will inform you how much alcohol by volume (ABV) was created by your fermentation. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation.

See the video below to learn how to operate a hydrometer.

You might be interested:  Why Can You Make Beer But Not Moonshine?

How To Make Moonshine: Distilling

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

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

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

Prepping Your Still

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

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

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

Running Your Still

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

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

Collecting Tails

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

Conclusion

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

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

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How to Make Bourbon with Silent Brigade Distillery

We are overjoyed to be able to share our most recent conversation with you. It was our pleasure this time to speak with John Brown of Silent Brigade Distillery, a distillery that is still in its early stages of development. It was only a few months ago that Silent Brigade opened its doors in Paducah, Kentucky, a city known for its long history of distilling – at one point, the city was home to 14 distinct distilleries. However, the barrels remained empty for decades, until Silent Brigade arrived on the scene early this year.

  • And they’re already making a significant impression in the industry.
  • As part of Kentucky’s legendary Bourbon Trail, they aspire to join other long-standing bourbon producers like as Bulleit, Jim Beam, and Woodford Reserve by the end of the calendar year.
  • Silent Brigade’s founders came to distilling with expertise in engineering and welding, which made them well-suited to the task of creating distillation stills.
  • John Brown had been producing his own wine for a while when he decided to try his hand at manufacturing his own spirits.
  • He even assisted in the development of liquor recipes for some of the people who purchased their stills.
  • It wasn’t a straightforward process: Kentucky laws are stringent, and federal licenses must be authorized by the Federal Aviation Administration before they can be used.
  • Silent Brigade and other distilleries will be able to sell booze that may be drank on-site as a result of the regulation, allowing them to provide more than simply tasting rooms to spirit connoisseurs.

We hope you will appreciate reading it as much as we liked conversing with him during the process of writing it.

Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes.

Design is still in place.

Could you tell us a little bit more about that?

How did you come up with the final design?

The Silent Brigade is a group of people who don’t say anything.

We switched to a pot still.

It is recommended that you use a pot still while making any type of spirit, whether it bourbon, moonshine, or whatever else you want to manufacture.

Provisions for the Clawhammer: That is something we absolutely agree with!

The fact that one of you is a welder and the other is an engineer appears to be a fantastic match for making your own stills for your short film.

Silent Brigade: We began out by creating our own, and then decided to create one to sell on eBay as well.

Provisions for the Clawhammer: That’s hilarious since that’s exactly how Clawhammer Supply got its start.

He quickly recognized that there were a large number of individuals seeking for a high-grade copper still of the highest possible quality.

Silent Brigade: One thing that stands out is the importance on safety.

According to Clawhammer Supply, this is an extremely valid argument, and it is one that every still maker should take into consideration.

However, even though our stills have an open vapor flow design, we included it in case of a strange event in which the column were to get completely obstructed.

Silent Brigade: We use mash tuns that hold 500 gallons.

Clawhammer Supply: Can you tell me what materials your mash tuns are made of?

Clawhammer Supply: Can you tell me about your mashing procedure?

If yes, do you have a temperature management system in place to achieve this?

Silent Brigade: Provisions for the Clawhammer: The search for an excellent bourbon recipe has piqued the curiosity of several individuals.

5) stipulate that bourbon intended for consumption in the United States must meet a number of requirements, including being made from a grain mixture containing at least 51 percent corn, being distilled to no more than 160 proof, and being aged in new, charred oak barrels.

We are aware that you have at least 51 percent corn in your grain bill, but can you provide any insight into the balance of the grain expenditure?

(Obviously, we don’t want any distillery secrets, but can you give us a good starting point for making a nice bourbon?) In the Silent Brigade, we were creating a Bourbon with the taste qualities that we selected from three distinct mash bills that we were experimenting with during the distillation process.

We were successful.

Our mash bill consists primarily of maize, with 20% barley, 10% wheat, and no rye in the recipe.

Do you ferment in open or closed fermenters, according to Clawhammer Supply?

Silent Brigade: We utilize open fermenters for no specific purpose other than convenience.

Most of the larger distilleries had open fermenters until the terrorist attacks of September 11th, 2001, when they were all locked down.

Silent Brigade: a 500-gallon storage tank Clawhammer Supply: Do you ferment the grains before using them?

Clawhammer Supply: How do you handle temperature control, and how have you dealt with any challenges that have arisen as a result of temperature fluctuations during fermentations?

In our mash room, we are fortunate enough to have climate control, which is completely new to us, but we are enjoying it tremendously.

The Distillation Procedure Clawhammer Supply:Can you tell me how many stills you have?

Silent Brigade: We presently have three stills, but we do not have a stripping run scheduled at this time.

Why did you decide to create them at that scale in the first place?

We will be constructing a 500-gallon tank shortly, which would quadruple our capacity.

No, the Silent Brigade is not a thing.

Silent Brigade: For the final result, we only run one pass through our still and filter it out.

– Clawhammer Supply Do you save them in case you want to re-distill them?

With our next run, we re-run our tails, chuck away the fore shots, and utilize a portion of the heads to cut into the distillate to put some of the sweetness back in.

A variety of dry yeast is used by Silent Brigade, including a yeast strain originating in Sweden as well as a champagne yeast imported from the United States.

Approximately how much of your product is being stored in barrels for aging?

Right now, we just have a few bottles filled, as well as a bottle of Brandy aging.

Using various barrels for different goods is a good idea, right?

For our initial release of bourbon, we intend to use 15 gallon barrels, but we will also be filling brand new white oak 53 gallon barrels for our second and fourth releases of bourbon, which will be released in two and four years, respectively.

Why did you chose an heirloom variety over a modern one?

In the beginning, we used heritage corn, which has a unique flavor for moonshine, but in order to obtain the yield we need for bourbon, we converted to 1 yellow dent food grade corn.

Also, we’ve heard that your cider is made from apples and peaches that were farmed not far away, in southern Illinois.

Silent Brigade: We were attempting to steer away from synthetic tastes, and we wanted to create a product that was entirely derived from natural ingredients.

The Distillery is a place where spirits are made.

We look forward to seeing you at the distillery.

Silent Brigade: We wanted the name of our distillery to be connected to some aspect of local history, and we came across this narrative of farmers rising up against a monopoly in the trade sector, which reminded us of our own experiences.

Clawhammer Supply: When compared to the other distilleries, how do you set yourself apart from the competition?

We are confident that there is enough place for us, and the fact that we can provide a whiskey with a little distinct flavor is really beneficial to the consumer.

Provisions for the Clawhammer: Drinks by the glass are now permitted at distilleries in Kentucky, according to a new bill enacted by the state legislature.

Silent Brigade: We were aware of the bill’s passage, and it was really included in our business strategy from the outset.

It’s a wonderful development.

Tell us about it.

Because we have always admired Jay, when the chance occurred to conduct business with him, it wasn’t difficult to make the decision to work with him.

Clawhammer Supply: The explosion drew widespread attention to the dangers of distilling, and we know that Jay occasionally does safety presentations for visitors to the Silent Brigade distillery.

The Silent Brigade is a group of people who don’t say anything.

There are certain people who should not be cooking frozen pizza, much alone toxic distillates that are combustible and corrosive.

Research, research, and more research are necessary.

Make sure you are aware of where everyone is and what they are doing at all times.

What was it about the procedure that shocked you?

Making the spirits is straightforward; finding distributors, on the other hand, is more difficult.

The Silent Brigade is a group of people who don’t say anything.

Expect the procedure to take between 1 12 and 2 years from beginning to conclusion.

Make an effort to come up with something unique to your location. In Kentucky, you can hurl a rock into the air and strike someone who is capable of producing moonshine. If you’re interested in knowing more about Silent Brigade Distillery, you can find out more information by clicking here.

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