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How To Make Cornmeal For Moonshine? (Solved)

What is the best moonshine recipe?

  • Apple Pie Moonshine. Apple pie flavor moonshine is by far the most popular. Wide Open Spaces suggests to start by stirring 1 quart of apple juice, 1 gallon of apple cider, and 10 cinnamon sticks in a large pot. Once you’ve brought that mixture to a simmer, stir in 3 cups of brown sugar and 1 cup of white sugar.


What kind of corn do you use for moonshine?

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

How much corn do I need to make 5 gallons of mash?

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

How long does cornmeal mash take to ferment?

Fermentation. Store the mash to ferment for 1-2 weeks at room temperature. Temperature is important if it gets too cold the fermentation can stop because the yeast goes dormant.

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.

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

For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. 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.

Can you use bread yeast to make alcohol?

Yes, you can. Basically, yeast feed on sugar and yeast’s poop is alcohol. The yeast for making alcohol are super pooper, while the yeast for bread is more “bread oriented”.

How much sugar do you put in a gallon of mash?

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. Stir the mixture as the sugar dissolves.

How do you speed up the fermentation of moonshine?

So, say you brew 5 gallons of beer day one, aerate and pitch an adequate yeast pitch for that size beer, then put 5 more gallons on top of that 12-24 hours later you will drastically speed up fermentation time. Just be sure to aerate each batch well.

Should you stir during fermentation?

You should not stir your homebrew during fermentation, in most cases, as it can contaminate the beer with outside bacteria, wild yeast, and oxygen which leads to off-flavors or spoilage. Stirring can have disastrous potential to ruin your beer in a variety of ways.

What is the best yeast to make moonshine?

Bread yeast is generally considered the best type of yeast for producing full-bodied and flavorful spirits, such as whiskey or rum, where you need the original sugar flavors to transit into the final product.

Should I stir my mash during fermentation?

Stir the Mash Stirring helps even out the temperature in a mash and mixes the liquids and solids more thoroughly. If you can manage it, you should always stir your mash at least a few times during the saccharification rest.

What does Barley do for moonshine?

Barley develops enzymes during malting that are needed to convert starches into sugar during the mash process. A typical grain bill for a whiskey mash normally consists of malted barley with other added grains such as corn, rye or wheat.

Can humans eat cracked corn?

Deer Corn, Cracked Corn, and Whole Corn are commonly found at feed stores like North 40, hunting stores such as Cabellas, and of course superstores like Walmart. Not much, in fact you are perfectly ok to eat the corn grain straight from the bag; however it is a little hard (corn nuts anyone).

Is Cracked corn malted?

cracked corn, 1 lbs. malted barley, 1 lbs. dextrose corn sugar, Red Star DADY Yeast, FERMAX Yeast Nutrient, BSG Amylase. We’ve included a packet of One Step sanitizing powder to clean and sterilize all your mashing equipment to insure your mash doesn’t become contaminated during the mashing process.

The Tastiest Cornmeal Moonshine Recipe

The only reason for the low quality rating is that it is a neutral spirit, and this recipe is simply that: the most neutrally flavored spirit you can make, which it does exceptionally well, with no added flavors. In contrast, it is difficult to make a comparison between flavored spirits and aged spirits. However, it is the best product for the money, and the recipe is the simplest possible, which is precisely what it is. The spirit is a great example of simplicity and neutrality.

A Drink with a lot of History

Since the Discovery Channel hit show Moonshiners, the technique of moonshining has experienced a rebirth in popularity. The habit of distilling one’s own spirits, on the other hand, is clearly not new. Moonshining has its origins in frontier life in Pennsylvania and other grain-producing areas in the United States of America. Farmers developed the practice of distilling extra grain to prevent it from spoiling around the period of the Revolutionary War. Even alcohol may be considered a form of money at this point.

When the United States government banned the manufacturing and drinking of alcoholic beverages in 1920, moonshine re-emerged as a popular alcoholic beverage.

The Birth of NASCAR

Moonshiners collaborated with bootleggers, who were tasked with transporting the illicit alcoholic beverages. In order to transport huge goods and boost their speeds, bootleggers began altering their trucks. This was done in an attempt to escape being captured by local authorities, which proved unsuccessful. As a result of the repeal of the Eighteenth Amendment to the United States Constitution in 1933, bootleggers organized regular races to keep their talents sharp. It is speculated that this resulted in the formation of the National Association for Stock Car Auto Racing (NASCAR) (NASCAR).

Getting Started with the Right Equipment

In the world of moonshine manufacture, many tales revolve on the dangers of creating the spirits without the right equipment, including the use of automobile radiators in the distillation process. We at How to Moonshine want our clients to be completely satisfied with their purchases. This implies the use of high-quality items and equipment in order to achieve outstanding outcomes. We are aware that moonshining is a popular hobby for many individuals who like making their own spirits at home.

Check out the Blue Ridge All in One Stovetop Still for more information.

A fermentor and a still in one package, this kit is simple to assemble and even includes a water pump and a hydrometer for measuring alcohol content. There is no simpler technique for producing high-quality spirits from the comfort of one’s own home.

Cornmeal Moonshine Recipe Equipment

The first step in producing a large production of moonshine is to acquire all of the essential equipment so that you always have it available. Having a reliable cooking thermometer on hand is essential if you don’t have access to an all-in-one cooking system. During the moonshining process, it is critical to keep an eye on the temperature of the environment. Another key issue is the level of cleanliness in the environment. Making moonshine is a simple matter of excellent science. It is a straightforward procedure that involves converting grain into sugar and then sugar into alcohol.

It is critical to ensure that you are operating in a clean environment with disinfected instruments.

Equipment Needed to Make Cornmeal Moonshine

  1. Blue Ridge All in One Stovetop Still
  2. Long wooden spoon
  3. Cheese cloth
  4. Mason jars
  5. Blue Ridge All in One Stovetop Still
  1. Large stainless steel or copper cooking pot
  2. Long wooden spoon
  3. Fermentation tub with cover
  4. Siphon
  5. Air lock
  6. Distillation system
  7. Cheese cloth
  8. Mason jar
  9. Large stainless steel or copper cooking pot

Iodine is an optional ingredient.

Making a Yeast Starter:

12 cup of water should be heated to 110°F and placed in a mason jar. Stir in 2 packages of bread yeast and 1 teaspoon of sugar until everything is well incorporated. Allow time for your yeast starter to rest. On the surface of the water, you should detect the formation of a ‘yeast cake.’ This procedure provides your yeast with a significant ‘head start,’ allowing fermentation to begin immediately.

Adding your Yeast

It is necessary to lower the temperature of your mash before adding the yeast. Use an immersion chiller or simply let the mash out to rest and cool for a few hours, depending on your preferred method of cooling. If at all feasible, we recommend utilizing an immersion chiller to limit the chance of bacterial contamination during the chilling process. Once your mash has reached 70°F, you are ready to add the yeast to your mash. However, you must first remove the solids and aerate your mash before adding the yeast.

  • In order to remove as much liquid as possible, pour the mashed potatoes in the cheesecloth in tiny batches and squeeze (with clean hands) until the liquid is completely removed.
  • After you have removed your liquid from your mash, it is time to aerate your mash.
  • These bubbles will assist the yeast in its job and are required for appropriate fermentation to take place.
  • As soon as the mash has been adequately aerated, add the entire yeast starter to the mixture.

The Fermentation Process

Once you’ve placed your mash in a cold, dry location, allow it to ferment for one to three weeks before using it. There are a few techniques to determine whether or not the procedure has been completed. One method is to search for bubbles. If there are bubbles in the mash, this indicates that it is still fermenting. The second type of test is an iodine test. To do an iodine test, just pour a few drops of the mash’s liquid on a white plate and shake it.

Several drops of iodine should be added. It is important to note that if the liquid becomes blue, this indicates that there are still starches and proteins present in the mash, and you must continue to ferment the mash.


As soon as your mash has done fermenting, it is time to begin distilling. While the distillation process may differ based on your specific still unit, there are a few recommended practices that should be followed at all times regardless of the device. You should first strain the mash through a cheesecloth to eliminate any solids that may have accumulated. Solids can burn during the distillation process, resulting in poor batch quality. The second step is to ensure that you are utilizing a still that has been freshly cleaned and sterilized.

This is especially true if the device has been resting for a while.

This is critical because the entire batch is deemed unfit for human consumption.

Your Yield will be Separated into:

Foreshots are the first 5 percent of your batch that you see. It is unable to be ingested and must be dumped as soon as possible. Heads: The head is the second thirty percent of the batch, which is the second 30 percent of the batch. It has a strong acetone-like scent to it, and it should be thrown away as soon as possible. Hearts: The spirits that you are looking to capture for consumption are the “heart” of the run. This accounts for around 30% of the total batch. You’ll notice that the acetone-like fragrance has been replaced with a pleasant scent after a while.

  • TAILS: The tails account for 35% of your batch’s total weight and contain the proteins and starches that were not completely burnt off during the distillation process.
  • When it comes to the tails, you will be able to tell because the liquid will have an oily look.
  • We would be delighted to assist you in your moonshining endeavors.
  • as well as reading our reviews!

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.

Anyone interested in learning how to produce homemade alcohol, home distilling, or home liquor production should be familiar with how to prepare this legendary cocktail. 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.
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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.

  • 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:

  1. 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)
  2. 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

TIP: If you don’t have a pot large enough for the mash and don’t want to spend the money on one, simply divide the mash into two or three batches and cook them separately. Yes, believe it or not, this is the end of the mash-making process. Quite straightforward, don’t you think? The fermentation process may now begin, and the alcohol will be produced! The content here is quite interesting.

  1. 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.

2. At this point, you must add your yeast. Because the yeast is responsible for converting the sugars in the mash into alcohol, this is the most critical phase in the fermentation process. All that is required is the addition of a package of yeast (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). It only takes a little sachet of yeast (roughly 2.5 teaspoons if you have one large package). Once the yeast has been incorporated into the mash, all that is required is a gentle stir or a gentle shake of the container.

  • 3.
  • If you do not already have an airlock, it is highly suggested that you get one as soon as possible; they are not costly (usually around a dollar a piece you canpick one up here.) ***Please keep in mind that while the airlocks are virtually universal, the bungs are not.
  • Please see this page for more information on airlock and bung sizes.
  • At this stage, the mash and yeast should be in a fermenting container with an airlock on it.
  • Once the fermentation process has been completed for about a week, you may check the gravity of your mash using a hydrometer, and if you obtain the same result for 2 or 3 days in a row, you know the fermentation process has been completed.
  • Even while it is not required to have one from the outset, it might be a beneficial tool later on (especially for knowing the alcohol percentage of your finished moonshine).
  • Click here to view a mash recipe, and here to view an aliquor/moonshine recipe.

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. The procedure is rather straightforward.

  1. 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
  2. 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
  3. 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)
  4. 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
  5. 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!

Article in PDF format Article in PDF format Using only a few simple components, moonshine mash is a common method of producing an alcoholic beverage. To begin, combine the cornmeal, sugar, water, and yeast in a large mixing bowl. Afterwards, ferment the mash to make it alcoholic, and distill the resulting liquid to make it delicious to drink. After that, you may consume moonshine mash on its own or mix it into cocktails or other beverages to give them a little more kick.


  • The following ingredients: 2.5 pounds (1.1 kg) ground cornmeal
  • 10 pounds (4.5 kg) white granulated sugar
  • 10 gallons (38 liters) water (preferably distilled if feasible)
  • 1 and a half ounces (14 g) active dry yeast (ideally Turbo)
  • 1 to 2 cups (0.24 to 0.47 l) water
  • 1-2 bags dried fruit (optional)
  • 1 to 2 cups (0.24 to 0.47 l) sugar
  1. 1 Bring 10 gallons (38 l) of water to a boil in a stainless steel kettle that holds 20 gallons (76 l). Pour in enough boiling-temperature water to cause big bubbles to form on the water’s surface
  • Sterilize and thoroughly clean the pot before using it. Use caution while handling a pot that looks to be unclean or discolored.
  • 2Add 2.5 lbs (1.1 kg) of cornmeal and bring to a boil for 5-7 minutes, stirring constantly. Once the water comes to a boil, add the cornmeal and stir it in with a wooden spoon until well combined. Continue to whisk it until it becomes thick and creamy in consistency. Advertisement
  • s3 Reduce the heat to 150 degrees Fahrenheit (66 degrees Celsius). Reduce the heat to a low setting so that the cornmeal remains heated but is not boiling. Investing in a thermometer for the cornmeal will guarantee that it remains at the proper temperature
  • When the cornmeal is cooled, it will be more likely to interact correctly with the yeast when it is added to the batter.
  • 4 Add 10 pounds (4.5 kg) of sugar and 1 2 ounces (14 g) of yeast to a large mixing bowl. Pour the sugar and yeast into the cornmeal and mix thoroughly. To blend the ingredients, use a wooden spoon. Stir it for 5-10 minutes till it becomes smooth. The consistency of the mixture should become soupy and thin.
  • Once the sugar and yeast have been well combined, remove the mash from the heat.
  • 5 If you want to add extra taste, mix in some dried fruit mash. You can add 1-2 bags of dried fruit and 1 to 2 cups (0.24 to 0.47 l) of water if you want to make the mash more fruity-flavored. Then, using a fork, mash up the dry fruit in the water until it turns more like a juice. In a medium-sized mixing bowl, combine the dry fruit mash and the cornmeal mixture until well combined.
  • In order to enhance taste, try a fruit mash made with bananas, apricots, and pineapple. It’s also possible to add a fruity flavor to the combination by including dried fruit mash made from blueberries, cherries, and strawberries.
  1. 1 Cover the mash with a clean cloth and store it in a cold, dark location. You may either leave the mash in the saucepan and cover it with a lid or cover it with a clean towel. Set your fermenting mash aside in a basement, cellar, or the back of a closet so it may continue to ferment. The optimal temperature is 60 degrees Fahrenheit (16 degrees Celsius).
  • Alternatively, you may pour the mash into an empty cooler and cover it with a lid to allow it to ferment.
  • 2Leave it to ferment for 4-5 days before using. The fermentation of moonshine mash created with Turbo yeast will take 4-5 days. For example, if you use bread yeast, it might take up to 1 week for the mashing to ferment. 3 Large bubbles on the surface of the mash should be avoided. If there are huge bubbles that are moving extremely slowly or that are resting on the surface of the mash after 4-5 days, remove them and discard them. As a general rule, this indicates that the mash is ready to be distilled.
  • If there are still a lot of little bubbles on the surface of the mash, it may not be ready to distill and will require further time to ferment.
  1. 1 If you have access to a copper still, distill the mash in it until it is clear. You may either rent or purchase a copper still from your local brewing supply store. You should look for a copper still that has been designed specifically for homebrewing, since they will be smaller and more compact. Then, pour the mash into the copper still and distill it according to the instructions that came with the copper still.
  • If you want to manufacture moonshine mash and other home alcoholic drinks on a regular basis, you may want to consider purchasing a copper still. A copper still holding 13 gallons (49 l) of water can cost between $900 and $1300 USD.
  • 2 Construct a makeshift still out of a pressure cooker and a copper tubing. In a pressure cooker, bring the mash to 173 degrees Fahrenheit (78 degrees Celsius). Electrical tape should be used to secure a coiled copper pipe to the vent of the pressure cooker. Run the copper coil through a pail of cold water and place the other end in a clean container to finish the process. As the mash cooks, the vapors from the pressure cooker exhaust will pass through the copper pipe and condense to form moonshine as it passes through the copper pipe. After that, the moonshine will pass through the pipe and into the clean container.
  • Because this is a home-made technique to making a copper still, you may need to keep an eye on it to verify that it is operating properly. Check to see that the mash maintains a steady temperature so that it may condense into moonshine.
  • 3Allow the mash to cool completely. Once the mash has been distilled, allow it to cool to room temperature before using. The mash should have the appearance of a transparent liquid with contaminants floating about in it. 4 Cheesecloth and a strainer can be used to filter the mash. A big plastic strainer should be placed over a large soup pot. Afterwards, put the cheesecloth over the strainer to prevent it from becoming clogged. Using your non-dominant hand, place a smaller strainer over the cheesecloth and hold it in place with your dominant hand. Maintain control of your dominant hand while scooping mashed potatoes into the smaller sieve. Elevate the smaller strainer over the bigger one to eliminate larger contaminants such as large bits of cornmeal or fruit.
  • After that, you may compress the cheesecloth to remove any minor contaminants from the mash that have remained. The cheesecloth should remove any debris that has accumulated on the surface of the mash, or on the head, allowing the mash to flow clean. Rinse the strainer many times until you have removed all of the mash. If you look in the soup pot, it should be clear and clean
  • Once the contaminants have been squeezed out of the mash, toss them in the garbage.
  • 5 Place the moonshine mash in sealed glass jars to keep it fresh. Make certain that the glass jars are sanitary and free of debris. Keep them in a cold, dark area with a tight-fitting lid. After that, you may consume moonshine mash on its own or mix it into cocktails and other beverages.
  • The mash for moonshine should last for at least 6 months to 1 year if it is kept correctly.
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Create a new question

  • Question What can I do to make my moonshine mash more flavorful? If you want to flavor the bottle, you may buy seasoning or place sliced fruit, such as peaches and apples, inside it for a month or two
  • Question Is it necessary to stir the corn mash before distilling it in order to make the mash operate more effectively if there is still starch present? Yes, since the results are often better when the mash is stirred before distilling, which helps to make the mash work
  • Question Is it necessary to strain the mash before adding it to the boiler? Yes, without a doubt. In the event that any sediments are allowed to remain in the wash, they will sink to the bottom of the cooking pot and burn. If you’ve ever had a few pinto beans burn in a pot, you’ll know what type of flavor you’ll get in your booze
  • If you haven’t, you should try it. Question Is it still necessary to add yeast if I’m using self-rising meal? I’m not a big fan of “adding” yeast to recipes. Instead, I use entire feed corn that has been grown in the ground for three to four days in a canvas sack. As soon as the sprouts are done, I pour them into a small kiddie pool, smash about half of the sprouts with a rolling pin, and set them out in the sun for three to four days, or until they are totally dry, taking care to cover them at night as they dry. Due to the fact that it catches naturally occurring wild yeast from the air, this process removes the need to add yeast, resulting in a purer tasting moonshine. Question In the pressure cooker procedure, how can I pass the copper coil through a bucket of cold water to remove the impurities? Make use of a 5 gallon bucket and drill a hole in the side of the bucket at the bottom that is the same size as your tube. Place the copper coil in the bucket and pass the end of the coil through the hole you created. Connect the copper tubing at the top of the bucket to the pressure cooker using a hose clamp. Make a tight seal around the tube and through the opening you made to ensure that the bucket remains waterproof. Fill the bucket with water and ice, or leave a hose connected to the bucket running to change the water over. This water is just for the purpose of cooling down the vapor inside the copper tube, which will eventually condense into a liquid. The alcohol will drop out of the tube on the end of the tube that is connected to the bucket
  • This is normal. Question What is the best way to prepare strawberry mash? In the recipe, you may use strawberries for the cornmeal if you choose. The way my family has done things for centuries has been this way. Question What is malt extract, and how does it work? It is the sugars taken from grains during the malting process. It is possible to make dry and liquid versions of the dish, and a good recipe would explain which was intended. Question How long do you think it will take for the mash to be ready? In order to get the mash ready for your brew, it will take around 3 1/2 to 4 weeks. Question Is it necessary to discard the first batch of moonshine once the still begins to produce alcohol? According to what I’ve heard, the initial batch can be toxic. Yes, you should discard the first 60 mL of the solution. This is due to the fact that 60 mL is the required amount of time to begin boiling the wash
  • Question What is the cost of a moonshine mash still in today’s money? Depending on the size and materials utilized, prices might range from as little as $200 to as much as $8000.

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  • The use of a home still while making moonshine puts you at danger for bacterial contamination and alcohol poisoning. Make your own decisions at your own peril. It is unlawful in the United States and many other countries to make alcoholic spirits or moonshine for personal use or for sale unless you have the right licenses and permissions in place.


Things You’ll Need

  • Stainless steel pot with a capacity of 20 gallons (76 l)
  • Stovetop or outdoor burner
  • A liquid thermometer
  • A wooden or metal spoon with a long handle
  • Using a pressure cooker A copper pipe that has been coiled
  • The use of electrical tape
  • The use of a copper still

About This Article

Stovetop or outdoor stove; stainless steel pot holding 20 gallons (76 l); Long-handled wooden or metal spoon with a liquid thermometer; One that operates under high pressure; a copper pipe that has been wound up; The use of electrical tape, a copper still, and other materials

Did this article help you?

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

  • The following is a step-by-step corn whiskey moonshine recipe that is accompanied with photographs and illustrations.
  • Check out our page on How to Make Moonshine Mash for a more recent version of this recipe.
  • We produced, stored, and utilized this alcohol in line with the rules of the Therapeutic Goods Administration.
  • A commercial distillery would most likely create maize whiskey in the manner described below.

Mashing Equipment

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


  • When it comes to ingredients, a distiller will require the following:
  • Crushed corn (also known as flaked maize)
  • 2 lbs. crushed malted barley*
  • 6.5 gallons of water
  • 1 packet of bread yeast (Fleischmann’s Active Dry works well)
  • 1 cup of sugar
  • 1 cup of flour

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


  • *Please keep in mind that malted barley is required for this recipe to be successful (more on this below).
  • As the corn is agitated, it will develop into a gel-like substance. We were not frightened when this occurred because it is a totally common occurrence. The maize is being broken down and starch is being released, resulting in a thickening of the mixture as it breaks down. When the barley is added and the mashing process begins, the mixture will become noticeably thinner.
  • While stirring, we kept an eye on the temperature. Once the temperature had cooled to 152 degrees, we added the malted barley and stirred for 1-2 minutes until it was dissolved. After the mixture had been mixed, we covered it and let it “rest” (sit) for 90 minutes.
  • As a result of the resting period, enzymes found in malted barley will convert starches found in both corn and barley into sugar. Later on, during the fermentation process, yeast will be added, and the yeast will be responsible for converting the sugar to alcohol by fermenting it. For clarification, what we’re ultimately aiming to achieve during mashing is convert grain starch into sugar, which will then be fermented by yeast and converted into alcohol during the fermentation process, as previously stated. The enzymes contained in malted grains (for example, malted barley) are responsible for converting the starches in the grains into sugar. If enzymes are not present, none of the starch will be turned into sugar, and the fermentation process would be unsuccessful. For this recipe, it is crucial that malted barley, rather than plain flaked barley, be used
  • Otherwise, the results would be disappointing.
  • When we were waiting for the mash to finish, we prepared a “yeast starter” by rehydrating our yeast in a glass of water. For this recipe, we used 2 packets of active dry bread yeast with 1/2 cup of 110 degrees F water and 1 teaspoon of sugar
  • The result was a light, fluffy loaf of bread.
  • By completing this step, we were able to confirm that the yeast was functioning properly (if the yeast is functioning properly, a “yeast cake” would form and expand on top of the water). This phase also provides the yeast with an opportunity to obtain a “head start.” Once the yeast is introduced to the mash, it will be able to start fermenting at a quick rate almost immediately. Because of this, there is less danger of the mash becoming contaminated by ambient germs.
  • Having allowed the mash to rest for 90 minutes, we needed to chill it to a temperature appropriate for adding yeast. Temperatures are usually in the range of 70 degrees at this time. A distiller can either use an immersion chiller to quickly cool the mash or just let it to sit for many hours to cool the mash. In order to separate the particles from the liquids, we passed the mash through a cheesecloth (or any fine strainer) once it had cooled completely.
  • If at all feasible, chill the mash as soon as possible to limit the possibility that it may become contaminated with ambient germs while it is resting in the refrigerator. Immersion chillers are excellent for this, and we prefer to use a cheesecloth to separate the solids from the liquids after chilling. At a time, we scoop a small amount of the mixture into the cheesecloth bag and then squeeze the heck out of it. Using tiny amounts enables us to wring out the bag and recover the majority of the liquid (resulting in a greater amount of finished product)
  • As soon as it was cold enough to handle and after the grain fines were removed, we aerated the mash by pouring it back and forth between two clean buckets. The aeration was done forcefully enough that froth and bubbles formed (which is an indication of effective aeration), but not too aggressively. Approximately 10-15 times, we poured the liquid back and forth. Following aeration, we measured the specific gravity of the solution by filling a test tube with water and using a hydrometer. If a distiller wants to perform this in another method, he or she can drop some of the product onto a refractometer collecting plate and measure the refractometer reading.
  • The importance of aeration cannot be overstated. Yeast require oxygen in order to thrive. Without adequate aeration, fermentation may fail and the yeast would be unable to function. Aerate
  • The specific gravity value is used to calculate the amount of beginning alcohol that may be present. Essentially, it allows one to predict how much alcohol will be present in the wash assuming all goes according to plan throughout the fermentation process. After fermentation is complete, a second reading will be done to ascertain the true alcohol level of the rinse. This value can only be calculated if both measurements are taken.
  • After aerating the mash and measuring the specific gravity, we added the full contents of our yeast starter to the mash and blended everything together. After that, we transported our mash to a fermentation vessel to ferment.
  • We use 2 tiny packets of bread yeast per 5 gallons of mash
  • Our favorite container for fermentation is a 6.5 gallon glass carboy
  • And we use a 6.5 gallon glass carboy to store the finished product.
  • The fermentation process is the final stage in the mashing process. As soon as we put the mash to the fermenter, we secured it with an airlock and allowed it to ferment for at least 1 week. It is possible for a distiller to leave this sitting for up to three weeks. As long as it’s bubbling, it’s still in the process of fermenting. Until there were no more bubbles to be seen, we left it alone.
  • We created our own airlock out of a rubber stopper, some transparent plastic tubing, and a few zip ties to keep the water out. A few times we looped it and filled the bottom of some of the loops with sanitizing solution, forcing air to bubble out while allowing no air to come in
  • This worked well for us.
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Check out How to Distill – 101 for a brief explanation on how a commercial distiller might convert a wash into high strength alcohol. In addition, be sure to look at our copper still kits before you leave the store.

Moonshine Mash Recipe

Moonshine was first produced during the American Revolutionary War. The federal tax on alcoholic beverages was implemented by the government in order to raise funds for a longer war effort. Since most troops coming home were dissatisfied with a new tax, they began making their own homemade spirits immediately after fighting to free themselves from oppressive taxing British authority. This allowed them to dodge the tax while still enjoying their booze. Moonshine Mash, to be precise, is a kind of whiskey made from maize.

  • When prepared properly, moonshine might be used to treat common colds and even to fuel automobiles back in the day.
  • The harvest of corn took place throughout the hot summer months.
  • The whiskey would remain in barrels for lengthier periods of time while it traveled to its destination, allowing the tastes to combine, mellowing the whiskey’s color, and blending the flavors together.
  • After a while, the corn liquor evolved into bourbon.
  • The majority of maize whiskeys were produced deep in the mountains of Maryland and throughout the state of Florida.

Copper tubing, a pressure cooker, a drill set, big metal pots, cheesecloth, and cornmeal are all used in the production of today’s moonshines. You can construct a functional still to distill your own corn whiskey with the help of these supplies.

What Is Moonshine Mash?

It was during the American Revolution that moonshine first became popular. The government implemented a federal alcohol tax in order to raise funds for a protracted war effort. Since most troops coming home were dissatisfied with a new tax, they began to create their own homemade spirits immediately after fighting to free themselves from oppressive taxing British authority. This allowed them to escape the tax while still enjoying their booze, and it was a success. Moonshine Mash, to be precise, is a kind of corn whiskey.

  1. An appropriately prepared moonshine might treat a common cold and even serve as fuel in the days before electricity.
  2. During the sweltering summer months, corn was harvested by hand.
  3. The whiskey would remain in barrels for lengthier periods of time while it traveled to its destination, allowing the tastes to combine, mellowing the whiskey’s color, and blending the flavors together.
  4. Bourbon is a type of maize liquor that was created in the late 1800s.
  5. The majority of corn whiskeys were produced deep in the mountains of Maryland, all the way down to Florida, and were distilled using maize.
  6. You can assemble a functional still to distill your own corn whiskey with the help of these supplies and tools.

Moonshine Mash Recipe

The 28th of July, 2016


Six months are required for preparation.


  • 14 cake dry ale yeast (1 pound cornmeal
  • 5 cups granulated sugar
  • 2 gallons distilled water
  • 1 cup malt extract
  • 1 pound cornmeal


  1. It is preferable to carry out these procedures outside. Sanitize a big, non-reactive saucepan that holds at least 5 gallons of liquid. (Copper and stainless steel are the finest materials for this)
  2. Heat the water in the saucepan to 120 degrees Fahrenheit. The cornmeal should be stirred into the boiling water until it is completely dissolved
  3. 30 minutes after adding the sugar, continue to stir the mixture while keeping the temperature at 145F. Turn the heat down to a minimum. 1 cup of hot water should be used to dissolve the yeast cake. Combine the cornmeal with the malt extract and dissolved yeast
  4. Mix well. Empty the contents of the container into another non-reactive vessel (glass or ceramic)
  5. Cheesecloth should be used to cover the vessel to keep bugs and other creatures out. Keep the mixture refrigerated for 3 days in a warm area. Distillation can begin as soon as the mixture develops a foam coating on top of itself.

2021 is the year in question. All items, including recipes, are owned by Maggwire and are protected by copyright. Please do not use without first obtaining written permission.

Cornmeal Moonshine Recipe

5 pound of corn meal is required. 5 pounds of sugar were consumed. Bring the water to a temperature of around 90-100 degrees. Turn off the burner by pressing the button on the side of it. Stir the corn meal into the water until it is completely dissolved. In a separate bowl, whisk together the sugar and water until fully dissolved. Once the mash has cooled to the high 70’s, it is time to add the yeast. At 12:03 a.m. on December 2, 2015, 4631. Spawnman. After cleaning the equipment and preparing it for use, fill the carboy with 3 1/2 gallons of water and gently add the cornmeal, allowing it to moisten as it falls to the bottom and therefore avoiding caking as much as possible.

Overview of the procedure: Heat 2 to 3 gallons of water (three will be simpler to stir than two) to around 200 degrees Fahrenheit (just shy of boiling), then turn down the heat.

Continue to simmer, stirring constantly, until the corn is completely gelatinized (10-15 minutes).

Step 2 – Pour 8.5 lbs of crushed maize into the pot of boiling water and stir.

Step 4 – Remove from heat and set aside.

In a 20-gallon kettle, bring water to a boil to prepare moonshine mash.

Then turn the heat down to low and add the sugar and yeast.

Making a Corn Mash with Enzymes is the topic of this video.

Recipe for cornmeal moonshine at its most basic.

1) Fermentation is a kind of fermentation.

It is the process through which microorganisms, most often yeasts, metabolize (convert) carbohydrates into alcohol and carbon dioxide that is known as fermentation.

Homemade whiskey received its name from the manufacturers and smugglers who created booze at night, under the light of moonshine, i.e.

Moonshine flavored like a Dreamsicle.

It appears to be the perfect malt-shake and refreshment, but it is far more wonderful than it appears.

There is no requirement for distillers yeast or pot stills.

It is important to cook or boil the food when manufacturing moonshine, isn’t it?

To jump to the stream, press J on your keyboard.

What amount of moonshine can a 20 gallon still produce?

1-2 gallons of alcohol may be produced by running a 5 gallon batch.

Balcones whiskey made with baby blue corn check out the reviewer Learn how to brew moonshine spirits from scratch with these 5 unaged whiskeys.


Sweetheart Waffles made with Black and Decker products.

Posts that are related.

The formula for whiskey is quite similar to that of rum.

Free moonshine recipes will be available on April 8.

Rating given on December 7, 2012: The following is the recipe for Moonshine Popcorn Sutton Way by: Anonymous Sutton from his book: To fill half of your barrel/container with coarse ground white maize meal, measure 25 pounds.

1 gallon of malt – this can be made from maize, barley, rye, or a mix of these grains.

Recipes for Cornmeal Moonshine Moonshine is made from a few simple ingredients: maize meal, sugar, yeast, and water.

When moonshine or whiskey is initially made in the country and western style – hard-core – it is completely evident.

This is an old-timer recipe that works fairly well.

Americans are well-known for their adoration of maize moonshine.

” It is possible to further grind the cracked corn to produce corn meal, which is what is utilized in the moonshine recipes that have been supplied.

People also manufacture moonshine out of chicken scratch feed, which has maize that is much finer in texture, – or even horse feed; however, hog feed should not be used since it contains more than simply corn.

Then you may as well produce the greatest moonshine there is using “Popcorns” own secret formula, which is available only to him.

This is the identical moonshine formula that famed Moonshiner/Bootlegger Marvin “Popcorn” Sutton used in the documentary movie above, which you can see here.

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.

You’ll need to drill two holes in the lid or the pop bottle for this to work.

The second hole can be made smaller since it will be utilized to vent any escaping gases that may occur throughout the fermentation process.

These are the ingredients you’ll need: 2.5 pounds of cornmeal, 10 pounds of sugar, 10 gallons of water, and 12 ounces of yeast are all you need to make this bread.

If anybody inquires, simply state that you are grilling sweet corn cakes for the benefit of a nearby children’s home.

Whisky Distillation is the type of recipe you’re looking for.

In our last two episodes of Serious Distilling, we discussed the apparatus and the theory underlying alembic and reflux distillation, respectively.

17th of December, 2019 – The mash for this moonshine recipe is made with Indian Head brand cornmeal, which is a well-known brand.

Whenever a recipe calls for self-rising cornmeal and you don’t have any on hand, it’s simple to create your own with just three ingredients.

Store in an airtight container to avoid contamination.

In the conventional method, moonshine is manufactured from a mix of processed sugar and maize meal.

Many liquor stores and distilleries label their products as moonshine to distinguish them from other products.

The sort you’d buy at a feed shop to feed hens if you didn’t want any additives or other grains added to it.

Rye meal weighing 11kg (25lbs).

25 lbs.

Do-It-Yourself Recipes for making moonshine.

So here’s how to make a 5 gallon mash: The following ingredients: 5 gallons of water; 5 pounds of maize meal; 5 pounds of sugar; Turn off the heat and add the corn meal to the water, stirring constantly until it is entirely dissolved.

Recipe for Corn Whiskey.

of crushed malted barley* Please keep in mind that the barley must be malted in order for the recipe to work.

Ingredients: 25 to 30 liters of apples that have been crushed via an apple pressing machine It’s a good idea to be aware of the risks and hazards that may be involved, so make sure you study up on the fundamentals of moonshine production first.

It only takes a pressure cooker, copper tubing, a drill, a metal pot, a huge plastic bucket, cheesecloth, cornmeal, and a few other simple ingredients…

Even if you’re using a pressure cooker, here’s how to make moonshine in 21 easy steps.

Learn how to produce three distinct flavored moonshine recipes at home with simple ingredients.

How to Make Homemade Moonshine (with Pictures).

Once you have a firm grasp on the fundamentals of reflux distillation, you may experiment with additional recipes that call for reflux, such as this Cranberry Moonshine.

Please keep in mind that this post is just for informational reasons.

When it was first coined, the term “moonshining” referred to any action that was carried out in the dark of the night by the light of the moon.

The formula for whiskey is quite similar to that of rum.

Instructions for making moonshine mash in 13 easy steps with images In this wikiHow, we’ll look at indian head corn meal.

Share via social media platforms such as Twitter, Google+, Pinterest, and email.

We can guide you through the process of making moonshine at home with the aid of a pressure cooker.

However, you must check to see if it is allowed to create Moonshine in your region, since many local authorities have prohibited the production of Moonshine in their jurisdictions.

Bring a large saucepan of water and cornmeal to a boil, stirring constantly, until the mixture thickens into a paste.

Details may be found here.

How long does it take for cornmeal mash to ferment?

I would let it cool to about 150 degrees Fahrenheit, add some malted barley, and let it mash for 60-90 minutes at 150 degrees Fahrenheit.

Cooking with Popcorn Sutton’s Moonshine: Recipes for Homemade Moonshine A documentary on Popcorn Sutton, a prominent Appalachian moonshiner who committed suicide in 2009, was broadcast on Discovery TV on Wednesday.

Examined by the staff Using only a few simple components, moonshine mash is a common method of producing an alcoholic beverage.

Afterwards, ferment the mash to make it alcoholic, and distill the resulting liquid to make it delicious to drink.

Make high-quality spirits in the comfort of your own home!

There are a variety of factors that are attracting an increasing number of individuals to learn how to brew moonshine.

A interesting pastime for some, it allows them to produce a signature spirit or cocktail from the comfort of their own homes. One of the most creative and unique ways to enhance the ideal party or create a personalized DIY present for friends and family.

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