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How To Make Easy Moonshine Mash? (Question)

What is a good recipe for moonshine?

  • Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely. Stir grain alcohol and vodka into syrup and remove cinnamon sticks.

Contents

How do you make moonshine mash?

Heat 5 gallons of mash water up to 165F. Turn off heat when target temperature is reached and stir in the 8.5 pounds of corn. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. Once the target temp is met, stir in the malted barley.

What is the easiest way to make moonshine?

Procedure:

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

What is the ratio of mash to moonshine?

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.

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

Assuming you add enough grains to craft a 6.3% ABV beer, according to the chart, you’ll need to add at least 1lb of sugar to hit a potential alcohol of 7.5%, because adding 1lb of sugar will increase the potential alcohol by 1.2% for a 5 gallon batch.

How do you make mash?

Directions

  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.

Why was moonshine made illegal?

So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and 5 cents for a can of beer.

How much moonshine will 5 gallons of mash make?

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

Can I make moonshine for personal use?

Today, people make artisan moonshine out of a sense of nostalgia and preference for taste. These can be sold in liquor stores or brewed just for personal use. However, distilling alcohol at home, even for personal use, is illegal under federal law. These produced legal moonshine for sale and distribution.

Can you make moonshine on the stove?

Fill the pot 2/3 full with tap water (10 gallons or 37.8 L), then place the pot on the stove and turn the burner to high. Cook the cornmeal. Add the sugar and yeast. Ferment the mash.

What kind of water do you use to cut moonshine?

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

What is the best corn for moonshine?

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

Can you make alcohol with just water sugar and yeast?

The key ingredient, sugar, is converted into alcohol by the process of fermentation by the second ingredient, yeast. Homemade liquor can be made easily if you have sugar, water (to form a sugar solution) and baking yeast.

Can you put too much yeast in moonshine mash?

The “ 100 grams of dry yeast per 5 gallons” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. Fermenting a wort with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of.

What’s the easiest alcohol to make?

Most people will agree that mead is the easiest alcohol to make because it requires very little equipment and ingredients. If you don’t have the items already in your pantry, you can easily procure them from the grocery store. To make mead, you need about 2-3 pounds of honey for 1 gallon/3.78 liter of water.

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 Commercial Moonshine Mash is Made

Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation. Moonshine mashes can be made in three different methods, according on the experience of a commercial distiller.

The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-quality product of consistent quality.

Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).

The “thin mash” recipe might serve as a good middle ground.

1- Corn Whiskey

Corn sold for a few dollars at market could readily generate several hundred dollars after being mashed, fermented, and distilled, according to early American farmers. Corn also produces a higher output of sugar than other grain crops. In this way, crushing maize and converting it into alcohol became the traditional technique of alcohol production on the early American frontier, giving rise to the term “corn whiskey.” When it comes to crafting a craft spirit, a commercial distiller who wants to produce a high-quality finished product would assume that pure, all-grain whiskey is the way to go.

Listed below is a straightforward method for creating a corn whiskey mash, with some extra alternatives available for the more experienced distiller:

  • The following ingredients: 5 litres of water
  • 8.5 lbs of flaked maize
  • 1.5 lbs of crushed malted barley
  • Yeast- Read this article to find out how much yeast a professional distiller would need in their process.

Procedure:

Bring 5 gallons of mash water to a temperature of 165 degrees Fahrenheit. When the desired temperature is attained, remove the pan from the heat and whisk in the 8.5 pounds of corn. The temperature should decrease to 152F after 5 minutes of constant stirring. After that, stir for a few seconds every five minutes until the temperature reduces to that level. Once the desired temperature has been reached, add in the malted barley. Cook for 90 minutes, uncovering only to stir every 15 minutes or so, until the vegetables are tender.

Allow it to sit for a few hours, or use an immersion chiller to cool the mash to 70 degrees Fahrenheit in minutes.

Fermentation will be completed in a week or two at most. Allow it to rest for another week, and it will be ready to distill at that point. Siphon the stillness out of the room. Make sure to discard any yeast or other sediment that may have accumulated.

Tips for Advanced Distillers

Advanced distillers might consider adding 2 teaspoons of gypsum (CaSO4) to the mash water and altering the pH of the mash water to a range between 5.8 and 6.0 before adding any other additives to the mash water. Following the addition of gypsum, the pH of the mash water should be adjusted lower using citric or tartaric acid. Calcium carbonate should be used if the pH has to be raised (CaCO3). Using tincture of iodine to evaluate if all starches have been entirely transformed into sugar is a second tip for expert distillers who want to improve their skills.

Drop a drop or two of the tincture of iodine onto the sample on the plate and allow it to dry.

Rest it for a longer period of time.

2 – Thin Mash Whiskey

Cooking a thin mash is a simple method for doubling the amount of mash produced while maintaining part of the natural grain taste of corn whiskey produced. Making it involves beginning with a puree, such as the one seen above, and then adding additional water and granular sugar to enhance the amount of wash produced.

Ingredients:

  • The following ingredients: 10 gallons of water (5 gal to begin, then 5 more)
  • 8.5 pounds of flaked maize
  • 1.5 pounds of crushed malted barley
  • 6-8 pounds of sugar

The following ingredients: 10 gallons of water (5 gal to begin with, then 5 more); 8.5 pounds of flaked maize; 1.5 pounds of crushed malted barley; 6-8 pounds of sugar

Procedure:

The process of making a thin mash is completed in two parts. To begin, prepare the normal corn whiskey mash as instructed previously. After the last resting period, however, add 5 gallons of cold water and 6-8 pounds of sugar to the pot. The mash is ready for aeration and fermentation when the temperature has dropped to 96 degrees Fahrenheit, as indicated in the Corn Whiskey recipe above. Advanced distillers should aim for a specific gravity of roughly 1.08 in their final product. If the concentration is too high, dilute with water.

3- Sugar Shine

Genuine maize whiskey is becoming increasingly difficult to get these days. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added in for good measure. Although it is not as smooth as maize whiskey, what it lacks in flavor and smoothness is more than compensated for by the ease with which it may be consumed. In addition, some people are not fond of the flavor of maize. They would choose apple pie, peaches, or other fruit tastes over anything else. This recipe is perfect for making that particular concoction.

Procedure:

2 gallons of water (no hotter than 120 degrees) should be heated before adding sugar a few pounds at a time. Stir until the sugar is completely dissolved, then add additional sugar. Continue to add sugar until all of the sugar has been added and dissolved. Pour this mixture into a fermenter and top it over with 3 more gallons of water. To get a final temperature of 96 degrees, increase the heat of the extra water by a small amount. Once the final liquid temperature reaches 70 degrees, add the yeast.

In order to get the quickest fermentation period and the best alcohol output, aim for a steady fermentation temperature of 70 degrees.

Allow it to rest for one week to ferment and another week to settle before serving. Then, carefully siphon the liquid into a still, taking care not to overfill it (the vapor cone should not contain any liquid).

Is Making Moonshine Legal:

Keep in mind that this information is provided solely for educational purposes. The process of making beer is lawful since it is substantially the same as making beer, which is now permitted in all 50 states, however distilling alcohol is illegal unless an individual obtains a fuel alcohol plant permission or a distilled spirit plant permit, respectively.

A Brief History of Moonshine:

The Great Depression, Prohibition, and limited access to the mountainous region of Appalachia all contributed to the creation of moonshine, a beverage that is now practically forgotten yet has a legendary reputation. The phrase “Moonshine” used to be used to refer to any type of homemade whiskey. In part, the word came up as a result of the fact that early “bootleggers” frequently brewed their whiskey in the middle of the night, under the light of a full moon, in order to keep their activities hidden from neighbors and the authorities.

In the case of moonshine, there is no conventional formula; it can be produced using any mix of grains in any style of still.

Basic Moonshine Mash Recipe

“Moonshine” is a type of alcoholic beverage made from the fermented sugar of malt grains such as oats, cornmeal, or wheat. Moonshine is a powerful alcoholic beverage with a simple formula, which has helped it to become famous over the years as something that can be created by both amateur and professional distillers. Even though there are a plethora of great (and tasty!) moonshine recipes out there, here is a basic one that can be customized to suit the items you have on hand or your personal taste preferences.

When you combine flour and water, you get a combination known as a “mash.” Mashes are also utilized in the production of other alcoholic beverages, such as whiskey.

Prior to distilling, you can strain the mash to remove any solid husks or plant debris that has accumulated.

The alcohol may be removed from the water using a distillation process, and you can enjoy your own superb handmade whiskey as a result of using either the mash or the wash.

  • It is difficult for corn meal to filter out of a wash, and a cornmeal mash can cause the bottom of a copper still to burn. The greatest alcohol proof is found in the first product produced in a distillation batch. Using a hydrometer, you may check the progress of your yeast fermentation and the amount of alcohol in your mash.

Step 1: Research and Purchase Ingredients

Recipe for a Simple Moonshine Mash

  • The following ingredients: 5 gallons of malt grains (rye, barley, or a mix of grains)
  • 1 packet of bread yeast
  • 10 pounds sugar (any type)
  • 5 gallons warm water

For this reason, there are no set proportions for the various components in moonshine – it may take a lot of trial and error to discover a formula that is both tasty and will work well in your moonshine still. If you want to make moonshine at home, here are some recipes to get you started. Over the years, the majority of people have measured grains in 5-gallon grain buckets, and it is typically still the most common measurement offered because stills are also measured in gallons. Some recipes ask for the use of yeast, while others demand for the use of sugar.

After a few trials, you may discover that one type of fermenter is preferable to another for your needs.

In order to manufacture moonshine, it is preferable to use distilled water, because you know that distilled water will not include any pollutants that might interfere with the fermentation process, as well as the flavor and alcohol level of your finished product.

Step 2: Prepare Mash

To make the beer, mix around 5 pounds of sugar with 1-2 gallons of malt grain in a fermentation chamber. To dissolve the sugar, add warm water until it is completely dissolved – the water should be warm enough to dissolve the sugar but not hot enough to kill the yeast. As the sugar melts, continue to stir the mixture. Continue to stir as you add the remaining grains, sugar, and water to the pot.. Continue to whisk until all of the sugar has dissolved.

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Step 3: Wait for Fermentation

Covering the fermentation container while yet allowing the mash to “breathe” is essential. If you allow the fermentation process (also known as “clearing” the mash) to take its course naturally, it can take up to 2 weeks for all of the yeast to have converted as much sugar into alcohol as possible. However, by using a solution such as Turbo Clear, you may reduce your fermentation period to as low as 4 days in some cases. When the bubbles are huge and take a long time to reach the top of the container, you may want to check to see whether your mash is ready to be distilled.

  1. It is possible to flavor moonshines as they are being mashed, and there are hundreds of recipes that detail how to include different substances into the mash to produce moonshines with a variety of textures, flavors, and potencies.
  2. Cocktails may be made with flavored moonshines, and they can also be utilized in a variety of dishes such as stews, desserts, sauces and more.
  3. Enjoy experimenting with different moonshine recipes, and remember to always consume moonshine responsibly.
  4. Logan Ingalls and Josh Rubin are credited with the photographs.

Sweet Feed Moonshine Mash

There are several moonshine mash recipes available, including Sweet Feed, Rye Bread Whiskey, Peach Moonshine, Coconut Rum, and Grandpa’s Moonshine, to name a few. With all of these variants, you may want to brush up on your knowledge of how to produce moonshine before we get started. Moonshine continues to be outlawed to this day. If you continue to sell, import, or own moonshine while not having the proper official permit, you might face serious consequences. Having said that, hobbyists may still purchase the supplies and create their own stills using these instructions.

1. Sweet Feed Moonshine Mash

There are a plethora of moonshine mash recipes available, including Sweet Feed, Rye Bread Whiskey, Peach Moonshine, Coconut Rum, and Grandpa’s Moonshine, just to name a few examples. In order to properly prepare for making moonshine with these kinds, it is recommended that you first grasp the fundamentals of moonshine production. It is still illegal to sell moonshine today because of this legislation.

If you are continuing selling, importing, or owning moonshine while not having the proper official permit, you might face serious penalties. In spite of these limitations, fans may still purchase the necessary components and create their own stills.

Ingredients

  • Sugar
  • One box of whiskey yeast
  • Thirteen pounds of sweet feed
  • Six-and-a-half gallons of water
  • And six pounds of sugar

How to Make

  1. Ensure that you have enough feed to cover the bottom of your fermenter bucket
  2. Around 4-5 inches should be plenty. Fill the fermenter halfway with hot water, then add your sugar and mix well. Combine the sugar and water until it is completely dissolved. Fill the remainder of the container with warm water until you have 6.5 gal of mash. If there is any remaining room in the fermenter, it should be at least 3 inches. After the mixture has cooled to around 75 or 80 degrees Fahrenheit, add the yeast. Leave it covered with the lid for 5-6 days to allow the flavors to blend. It should be run at 150-160 proof. Before distilling, strain the mash through a fine mesh strainer. This eliminates sediments from the spirit, resulting in a clear spirit. You only need to distill the mixture to be ready to use it

2. Rye Bread Whiskey

The rye bread whiskey recipe is yet another odd and crazy moonshine mash recipe. Pumpernickel is a dark and rich bar of chocolate that may be used to manufacture homemade whiskey. Make sure you buy fresh fruits and vegetables rather than those purchased from a shop because there is a strong risk that they have been treated with preservatives.

Ingredients

  • The ingredients are as follows: 9.00 pounds sugar
  • 6.00 gallons water
  • 3.00 lbs. Rye bread (dark and dense)
  • 0.70 ounces of yeast nutrients (optional)
  • And 0.67 ounces of distillers. Yeast

How to Make

  1. Cut the rye bread into little pieces to make it easier to chew. You may either use a food processor or your hands to do this
  2. The choice is yours. In a large saucepan, combine the bread pieces with 1.5 gallons of water and bring it to a boil for around 5 minutes. Continue to stir continually
  3. When done cooking, remove the saucepan from the heat and stir in the sugar until totally dissolved. Discard any remaining particles and transfer the mash to a fermenter. Fill the tank with water until it reaches the 6-gallon mark. Take note of the temperature, which should be 82 degrees Fahrenheit
  4. And Place the yeast on top of the mash and cover the fermenter with a lid to keep out the air. Shake the fermenter vigorously for 30-60 seconds to add air into the mixture
  5. And Allow for one week of fermentation by storing the bucket in a dark spot at room temperature. When the mash is finished, distill it.

3. Peach Moonshine Mash

Peach moonshine is the perfect drink for those searching for something a bit more fruity and simple to produce. This moonshine mash recipe is excellent since it becomes more mellow with age and has a sweeter flavor when compared to other types of liquor. Peaches have been shown to boost heart health as well as assist with digestion.

Ingredients

  • 20 pounds of peaches
  • 6 pounds of granulated sugar
  • 6 gallons of water
  • 2 packets of vanilla extract Champagne Yeast
  • 1 package of Pot Still Turbo with Pectic Enzyme
  • 1 packet of Champagne Yeast

How to Make

  1. Remove the pits from the peaches and mash them up in a large saucepan until smooth. Heat the water until it reaches 150 degrees Fahrenheit by adding it in small batches. In a separate bowl, combine the sugar and mix until thoroughly dissolved
  2. Remove the pan from the heat and allow it to cool to 80 degrees Fahrenheit before serving. Fill the fermenter halfway with the mixture and add the yeast. The lid should be used to secure the fermenter. Allow for a 5-day fermentation period. Remove the mixture from the heat and distill it
  3. A quart of the distilled product should be refrigerated to bring back the taste.

4. Coconut Rum Moonshine Mash

Apart from providing a tropical flavor, coconut rum also has several health advantages due to its high antioxidant content. But first, you must learn how to create rum, which is required before you can brew our coconut rum moonshine.

Ingredients

  • Sugar
  • Rum
  • 16 oz. water
  • 2 mature brown coconuts
  • 0.75 lbs. sugar

How to Make

  1. Drill a hole in the coconut to allow it to be opened
  2. Pour the coconut water into a jar (if you intend to store it)
  3. Then, Preheat the oven to 300 degrees Fahrenheit for 15 minutes and bake the coconuts for 15 minutes. Removing them from the oven and allowing them to cool is a good idea once they’ve been cooked Break the coconut shells off with a hammer and scrape off the white raw coconut meat with a scraper to finish
  4. Remove any undesirable particles from the meat by washing it under running water
  5. And In order to break down the meat, a food processor or blender should be used. A cheese grater, or a knife, can be used in its place if you don’t have one. Fill a kettle halfway with water and bring it to a boil
  6. Stir in the sugar until it is completely dissolved. Allow it to cook for a while before adding the raw white coconut meat. When the mixture is simmering, continue to stir it for 3 minutes. Combine all the ingredients in a mason jar and top it up with some rum. Close the container with a lid and store it in a cold, dark location. Allow it to soak for three weeks. For the duration of this period, shake the jar at least once a day. Using a strainer, strain the mixture and put it in your refrigerator to keep the flavor.

5. Grandpa’s Moonshine Mash

Drill a hole in the coconut to allow it to be opened. Empty the coconut water into a container (if you intend to retain it); and Preheat the oven to 300 degrees Fahrenheit and bake the coconuts for 15 minutes. After it has been cooked, take the pans from the oven and set them aside to cool for a while. Break the coconut shells off with a hammer and scrape off the white raw coconut meat with a scraper. Remove any undesirable particles from the meat by washing it under running water. To break down the meat, use a food processor orblender.

  • In a separate bowl, combine the sugar and water and mix until completely dissolved.
  • During the last 3 minutes of simmering, continue to stir the mixture.
  • Allow for a 3-week soak time.
  • Prepare a strained version of the combination and put it in your refrigerator to keep the flavor.

Ingredients

  • Recipe ingredients: 10.0 lbs.White Sugar
  • 6 gal Water
  • 4 oz.Bread Yeast
  • 2.5 lbs.Quick Oats
  • 2.0 lbs.Brown Glucose Syrup
  • 1 Pomelo Fruit
  • 1 Pomelo Fruit rind

How to Make

  1. Combine all of the ingredients in a fermenter by pouring hot water over them and mixing well. Allow it to cool to roughly 80-85 degrees Fahrenheit after stirring until all of the sugars are dissolved. Add the yeast and cover the container with a lid. 7 days of fermentation, followed by 7 days of settling time, until the liquid is clear Remove any junk that has accumulated on the surface of your liquid
  2. Add the pomelo fruit to the still once it has been peeled and chopped
  3. You just need to distill the liquid and you’ll be set to go

Conclusion

Moonshine has a storied past that has reached criminal dimensions. In the meanwhile, you may make moonshine mash recipes in the comfort of your own home. If you want to infuse different tastes into your moonshine, you’ll need to use different procedures, so be sure to read the directions thoroughly before you begin. Keep in mind that selling and distributing this beverage might get you in serious legal jeopardy – proceed with caution! Which of these moonshine mash recipes is your personal favorite and why?

How to Make Moonshine Mash

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.

Ingredients

  • 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 stirring until the mixture becomes thick
  • 3 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.

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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Question What can I do to make my moonshine mash more flavorful and appealing to consumers? Flavoring may be purchased or fruit slices (such as peaches and apples) can be placed in the bottle for a month or two to impart taste. Question In order to make the corn mash operate more efficiently if there is still starch present, should I stir the mash before distilling? Yes, since the results are often better when the mash is stirred before distilling, which helps to make the mash operate better; and Question How long should I leave it to sit before putting it into the boiler?

  • In the event that any sediments are allowed to remain in your wash, they will sink to the bottom of your cooking pot and burn.
  • Question Is it still necessary to utilize yeast if I use self-rising meal?
  • As an alternative, I use entire feed corn that has been sprouted for three to four days in the ground in a burlap sack As soon as the sprouts are finished, I pour them into a small kiddie pool and smash approximately half of the sprouts with a rolling pin.
  • Due to the fact that it catches naturally occurring wild yeast from the air, this stage removes the need to add yeast, resulting in a purer tasting moonshine; Question If I use the pressure cooker technique, how do I pass the copper coil through a bucket of cold water?
  • Place the copper coil in the bucket and pass the end of the coil through the hole you created earlier in the procedure.
  • Make a tight seal around the tube and through the hole you just made in the bucket to protect it from spilling water inside.
  • These droplets of water are solely used to cool the vapor that has condensed inside the copper tube, and they are not used for anything else.

Question When making strawberry mash, what ingredients should I use?

As my family has done it for centuries, this is how we do things now.

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 finished off?

Question What happens to the first batch of moonshine when the still begins to produce alcohol?

If you have the first 60 mL, you should toss it away.

This is due to the fact that 60 mL is the required amount of time to begin boiling the wash; What is the cost of a moonshine mash still in dollars and cents? Depending on the size and materials used, prices can range from as little as $200 to as much as $8,000;

Video

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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

Summary of the Article X In a 20-gallon kettle, bring water to a boil to prepare moonshine mash. Boil for 5-7 minutes after adding the cornmeal. Then turn the heat down to low and add the sugar and yeast. Remove the pan from the heat after 5-10 minutes of stirring, or when the mixture has turned soupy. More flavor can be added by mashing dried fruit in water until it becomes more of a juice, then adding it to the mash. Area the mash in a cold, dark place for 4-5 days to allow it to ferment. Continue reading if you want to learn how to distill and filter the mash.

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I’ve been producing moonshine for more than two decades and have experimented with a variety of formulas and measuring techniques. In spite of the fact that I have tried with every sort of ingredient possible, the smoothest mash I have ever prepared is so basic that it will take your breath away. The following dish is also suitable for those who are new to cooking. This recipe does not rely on complicated components to break down starch chains into sugars, as is the case with many others. This dish is quite easy to make.

The key weapon is sweet feed, as you may have guessed.

Enjoy!

Why is the mash recipe so important?

When it comes to the flavor of the whiskey, the mash is by far the most crucial thing to consider. Consider the following scenario: you go on a whiskey run and the whiskey turns out to be 110 proof. This indicates that it contains 55 percent alcohol. As a result, the remaining 45 percent is made up of the water that came from the mash. As a result, the final product is significantly influenced by the mash. The entire amount of the mash produced by this recipe, including the grains, is 30 gallons.

Smoothest Mash Recipe Ingredients

  • Sugar, yeast, and water are used in the preparation of sweet feed (unpelletized). Are you looking for more mashed potatoes recipes? Obtain 20 free moonshine recipes delivered directly to your inbox! Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving. After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch. Using varied size recipes for mash batches, I’ve constructed the chart below, which is measured in gallons. The batch size may be changed easily by simply inserting different values from the chart into the following instructions:

Moonshine Batch Sizing Table

Gallons Grains (gallons) Yeast (Tbsp) Sugar (lbs)
30 5 6 25
20 3.5 4 16
10 2 2 8
5 1 1 4
2.5 .5 .5 2

Step-By-Step Guide To Making Moonshine

Sweet feed (non-pelletized); chopped maize; sugar; yeast; water; and More Mash Recipes are available here. Sign up to receive 20 free moonshine recipes emailed to your inbox. Take advantage of 20 tried-and-true recipes that are simple, delicious, and quick to make. After you’ve gathered your ingredients, you’ll need to figure out how many gallons you’ll need to make your recipe. Using varied size recipes for mash batches in gallons, I’ve constructed the chart below. You may change the batch size by simply inserting different numbers from the chart into the steps that follow.

Step Two: Mix the Mash

Pour the cracked grains into a 30-gallon container and whisk in 25 pounds of sugar until well combined. When the sugar has completely dissolved, add 15 to 20 gallons of cold water at a time until the mash mix reaches a total volume of 30 gallons (by volume). Sweet feed and yeast pack are added to chopped corn.

After hearing from a number of my readers that it can be difficult to get unpelletized sweet feed for this recipe, I developed an ingredients package that you can purchase that has everything you need to mash a 10 gallon batch. Take a look over there.

Step Three: Add the Yeast

When the temperature of the mash has cooled to the temperature advised by the yeast manufacturer, you can proceed to add the yeast to it. I’ve discovered that 1 tablespoon of yeast per 5 gallons of mash produces satisfactory results. The greatest results will be obtained with distiller’s yeast. I’ve discovered that the Red Star brand works really well and is extremely reasonably priced. Red Star Yeast is difficult to come by in your area, but you can order it from Amazonhere.

Step Four: Let the Mash Ferment

All that remains is for you to wait. Allow for approximately a week for the mash to do its thing. It is finished until you can no longer see the bubbling that is created by the yeast as it releases carbon dioxide from the mash. Once the fermentation process is complete, filter the liquid to remove the spent particles and transfer the liquid to your still for further processing. The wash is the name given to the last liquid. The only thing you want to do is put the wash into the still. That’s all there is to it!

In case you’re interested in making your own DIY project on a budget, I’ve created a two-part video lesson that you can watch: A prefabricated still kit for home usage, like as this one from Vanell, is also available on Amazon.

Summary

It is now only a matter of time until you may begin to relax. Set aside for approximately a week to let the mash to do its thing. It is finished until you can no longer see the bubbling that is created by the yeast as it releases carbon dioxide from the mixture. Upon completion of the fermentation process, filter the liquid to remove any wasted particles and transfer the liquid to your still. The wash is the name given to this final liquid. The only thing you want to do is send the wash through the still.

Yes, I did say it was simple!

Start your mash, place your order for the still, and the still will be delivered to your home by the time your mash is finished!

How to Make Moonshine: A Distillers Guide Corn Moonshine

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

How to Make Moonshine:A Distillers Guide For Corn Moonshine

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

Getting Started: Picking Your Type of Moonshine Mash

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

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

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

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

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

How to Make Moonshine: Corn Mash Recipe

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

Procedure:

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

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

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

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

Fermentation

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

Watch this video to learn how to operate a hydrometer.

Straining

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

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

How To Make Moonshine: Distilling

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

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

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

Prepping Your Still

Congratulations on your accomplishments thus far. Creating mash water for your moonshine has been a labor-intensive process for you. Finally, distillation and separation of all of the alcohol content into a refined form are required…. Distilling is an art as well as a science, much like mash preparation. Being an excellent distiller can only be achieved via experience. Making notes during the process will allow you to improve with each run, which is something we highly encourage. In the event that you are in need of equipment or supplies, we can accommodate your requirements.

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Aside from that, we carry high-quality supplies, such as high-quality grains and a carbon filter for replacement.

Running Your Still

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

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

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

How To Make Moonshine: Collecting Your Distillate

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

Collecting Foreshots

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

Collecting Heads

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

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

Collecting Hearts

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

Collecting Tails

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

Conclusion

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.

  1. Thank you for stopping by.
  2. Thanks for stopping by.
  3. 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.
  4. The most recent update was made on October 25, 2021.

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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.

  1. When prepared properly, moonshine might be used to treat common colds and even to fuel automobiles back in the day.
  2. The harvest of corn took place throughout the hot summer months.
  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. After a while, the corn liquor evolved into bourbon.
  5. 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?

This highly concentrated alcohol is made by the fermentation of yeast, maize, sugar, and water that is then distilled to make moonshine mash (also known as moonshine). Moonshine may be made from a number of components, including strawberries, apples, tomato sauce, and even peaches, according to the recipe. Take note of this. Making moonshine mash is a stench-filled, stench-filled industry. You might also try makingPlum Wine, Apple Wine, or Mama Juana if you want to experiment with different types of homemade liquors.

Moonshine Mash Recipe

The 28th of July, 2016

Notes

The 28th of July, 2016, is a Saturday.

Ingredients

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

Instructions

  1. A recipe that includes 1 pound cornmeal, 5 cups granulated sugar, 2 gallons distilled water, 1 cup malt extract, 14 cake dry ale yeast, and malt extract is also included.

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.

How to Make Moonshine – How to Make Booze

Moonshine (also known as corn whiskey) is an alcoholic beverage with strong historical roots, particularly in American history, therefore it stands to reason that people would and should be knowledgeable about how to manufacture their own moonshine. When it comes to moonshine, if you are unaware of what it is precisely, please feel free to read this page, where you can gain some basic background and facts about the beverage. When people think about homemade alcohol, the word “moonshine” is frequently the first thing that comes to their minds.

And now that we have established the general procedure for creating moonshine, let’s get down to business.

Step 1: Understanding the ProcessBasic Terms

Making moonshine consists on three key procedures: Making the Mash and Fermenting the Mash are the first two steps. 3) Making the Mash into a Liquor After that, we’ll go over a few brief and fundamental words related to moonshine, which we’ll go over in more detail later.

  • Mash is the material that is created, which is subsequently fermented and distilled to produce moonshine
  • It is also known as mash whiskey. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed to produce the liquid
  • Distillation takes place in the still, and it is this process that transforms the low-alcohol mash into high-alcohol moonshine. *For further information about distillation, please see this page.
  • Fermentation is the process of turning a mash into an alcoholic beverage by converting the carbohydrates in the mash into alcohol. This is a natural occurrence
  • There is nothing to fear.

Step 2: The IngredientsEquipment

Moonshine is formed from a mash, which is a material that is fermented, distilled, and then distilled again. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed into liquid in the still. Distilleries are used to distill moonshine, which is the process by which low-alcohol mash is transformed into higher-alcohol moonshine. Please see this page for further information about distillation. ; Process of turning mash to alcohol by the action of the yeast in which the sugars are converted to alcohol.

  • 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. In addition to the still, you’ll need the following additional items:

  • 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

Fermentation is the final process before to distillation and is the most time-consuming. In this phase, we will turn our mash from a non-alcoholic to an alcoholic beverage by adding alcohol. All alcoholic beverages, including beer, wine, whiskey, brandy, moonshine, and other specialty beverages, are produced through this naturally occurring process. Fermentation is the starting point for all alcoholic beverages, including beer. So let’s get this party started!

  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).

You will require different ones, though, for testing your mash and your moonshine production (one can test low alcoholic percentage and another can test high). Click here to view a mash recipe, and here to view an aliquor/moonshine recipe.

Step 6: Distillation

It’s time to incorporate the 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. Pour a package of yeast into the baking pan and you are done (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). A single packet of yeast is all that’s required (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 vessel.

3.

You should purchase an airlock if you do not already have one; they are rather affordable (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, and depending on your fermenter, you may want a smaller bung.

4.

You just have to wait a few of weeks, and the fermentation process will be complete, meaning there will be no more alcohol created.

When you use a hydrometer, you may find out the specific gravity and percentage of alcohol in a given liquid.

Testing your mash and moonshine will require their own sets of equipment (one can test low alcoholic percentage and another can test high).

  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!

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