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How To Make Moonshine Mash The Old Fashioned Way? (Solution)

How do I make my own moonshine?

  • An ounce of lime juice, half an ounce of orange juice, a teaspoon of granulated sugar, an ounce of moonshine, ice, a lime wedge, sea salt or margarita salt. First step: Combine lime juice, sugar and orange juice in a bar glass or cocktail shaker. Add in the moonshine and place ice in the cocktail shaker.


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 did moonshiners use for yeast?

Turbo Yeast For Alcohol Moonshine- How and What to Use Turbo yeast is a special type of yeast that yields higher alcohol (ABV%) levels and in a shorter period of time.

What is the easiest way to make moonshine?


  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.

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.

What is moonshine mash made of?

Moonshine mash is the fermented slurry of yeast, corn, sugar, and water that is then distilled to produce a very intense alcohol.

Can you use bread yeast for moonshine?

Bread Yeast – If your making a rum or corn whiskey mash recipe Bread yeast is one of the best yeast for the job. To learn more about using Bread yeast in Rum, Whiskey, Bourbon or Moonshine Mash recipes read our article Bourbon, Whiskey, Vodka and Moonshine – How Much 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.

Does bread yeast make alcohol?

Most bread yeast will ferment alcohol up to about 8% with ease, but when trying to produce alcohol beyond this level, the bread yeast begin to struggle, very often stopping around 9% or 10%. Even more importantly, bread yeast produce alcohol that is plagued with a lot of off-flavors.

Can you use cracked corn for moonshine?

What Type of Corn Should I use in my Moonshine? Our favorite type of corn to be used in moonshine is cracked, dry yellow corn. This type of corn is considered field corn and it needs to be clean and food-grade. It is recommended to use air dried corn rather than gas dried.

What 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 your own moonshine?

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.

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.

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.

How much does it cost to make a gallon of moonshine?

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

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

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

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

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

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

It Requires:

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

1. Make the Mash

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

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

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

2. Allow the Mash to Ferment

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

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

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

3. Ready the Still

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

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

Pouring the fermented liquid into the still once you’re satisfied you’ve removed all of the sediment and large bits of grain from the liquid is a good way to proceed with the process.

4. Start the Distilling Process

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

This isn’t the case, however.

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

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

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

5. The Different Parts of the Moonshine

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

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

6. Knowing the Difference

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

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

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

Was this article helpful?

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.

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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.


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.


  • Corn whiskey may be doubled in volume by cooking a thin mash, which preserves part of the original grain taste while also increasing the yield. Making it involves beginning with a puree, such as the one seen above, and then increasing the amount of wash by adding water and granulated sugar.

Yeast-Read this page to learn about the proper processes for pitching yeast.


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.


These days, authentic corn whiskey is hard to come by. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added on top of it. It is not as smooth as maize whiskey, however, what it lacks in flavor and smoothness is more than compensated for by its ease of use. Furthermore, some people are not fond of the taste of maize.

They’d rather have apple pie, peaches, or other fruit flavors instead of the standard vanilla flavor. This recipe is perfect for making that particular concoction, as you can see in the photos. The following is the procedure for creating a sugar shine wash: Ingredients:

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. “Moonshine” used to be a general word for 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.

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.
  • 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.


  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!


  • PH Meter (Advanced)
  • Siphon
  • Cheese Cloth
  • Citric Acid
  • And other supplies.


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

Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process. Calculate the amount of alcohol that was created using a formula. Watch this video to learn how to operate a hydrometer.


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

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

How To Make Moonshine: Distilling

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

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

We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.

Prepping Your Still

Maintaining a consistent level of preparation for your still is essential. However, even if you cleaned and let your still to sit for a bit after your last run, it is still advised that you clean it before transferring your mash water. This is especially true for copper stills that have a salt deposit on their surfaces. If you want to include packing in your column, now is the time. Pack your column with the amount of copper packing that is appropriate for your configuration. If your system includes a condenser, make sure you connect the water input and output lines.

If you want to avoid including solid material in your mash water, you may use a cheesecloth or an auto-siphon to transport it into your still.

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.

Next, turn your heat source up to its maximum setting until your still begins to produce. Keep track of how fast your drips are increasing in pace until you reach 3 to 5 drips per second. As soon as you’ve reached this rate, turn the heat down to keep it there (usually on the “medium” setting).

How To Make Moonshine: Collecting Your Distillate

It’s time to get to the good stuff. Awe-inspiring is the process of distillation. Those of you who are unfamiliar with the science can get the fast and dirty version. When various compounds are separated using distillation, it is done so by taking advantage of the difference in evaporation temperatures between the substances. Rather of producing alcohol, this procedure separates it from the rest of the constituents in your mashwater. During fermentation, you produced all of the alcohol (well, the yeast did).

If your arrangement includes a condenser, switch on the condensing water when 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 or faster.

Collecting Foreshots

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

Collecting Heads

It is estimated that the heads account for around 30 percent of your total production. The heads, like the foreshots, contain volatile alcohols as well as other compounds. However, rather than causing blindness, the consequences are more mild – akin to having a bad hangover for many days. Because to the presence of alcohols such as acetone, the heads will have a characteristic “solvent” scent to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.

Collecting Hearts

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

Collecting Tails

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

The substance will start to feel slick between your fingertips at this point. This is because to the presence of water, carbs, and proteins. You can either store your tails aside for later distillation or discard them completely.


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

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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.
  • 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


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. Add the malt extract and dissolved yeast to the cornmeal
  4. 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.

How to Make Moonshine Mash

2021 is the year in which Each and every piece of content, including the recipes, is protected by copyright. No usage should be made without first obtaining written permission.


  • The year 2021 All items, including recipes, are owned by Maggwire and are protected by intellectual property rights. Please do not use without first obtaining explicit permission from the author.
  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.

When stored properly, moonshine mash should last for at least 6 months to 1 year.

  • 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

  • 20 quarts (76 l) stainless steel pot
  • s Stove top or outdoor stove
  • 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.

You might be interested:  States Where Making Moonshine Is Legal?

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Did this article help you?

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

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


Why is the mash recipe so important?

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

When you crack the grains, you are softening them and allowing the flavor to come through. To make the stock, fill a big pot with five gallons of water (an outside turkey fryer pot works well). Bring this water to a temperature of 160 degrees. I make use of a gas stove that I keep outside. The mash will be cooked in a large saucepan. In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator for temperature control. It’s the only one I use at the moment.

  • Wait for the water to reach its proper temperature before mixing one part sweet feed to two parts corn in a 5 gallon bucket until it is completely full.
  • Using the above example, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).
  • I use a one-gallon scoop to make the process go more quickly.
  • Now is the time to add the grains and lower the heat to maintain 160 degrees for 45 minutes.
  • 1 part sweet feed to 2 parts chopped corn is an excellent ratio.
  • Throughout this eBook, I will guide you step-by-step through the whole process, from selecting equipment to sipping your very own homebrewed whiskey.

I’ve included my time-tested, beginner-friendly corn whiskey recipe, which I devised to be exceedingly easy and very smooth, and it’s included as well. This eBook is now available for purchase.

Step Two: Mix the Mash

Using a cracking technique, the grains are softened and allowed to flaver freely. Pour five gallons of water into a big saucepan; an outside turkey fryer pot works well for this. Obtain a temperature of 160 degrees Fahrenheit for this water. The propane stove I use is outside. Cooking the mash in a large saucepan In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator that allows you to manage the heat. My sole method of communication is through this channel.

  • Meanwhile, fill a 5 gallon bucket with one part sweet feed and two parts corn until it is completely full while waiting for the water to reach the proper temperature.
  • Using the example above, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).
  • This is because I use a one-gallon scoop, which reduces the amount of time required.
  • Cook for 45 minutes at 160 degrees Fahrenheit once you have added the grains.
  • To 2 parts chopped corn, add 1 part sweet feed.
  • In this eBook, I will guide you through the process step by step, from purchasing equipment to enjoying your own home-brewed whiskey, and everything in between.
  • Right now, you can purchase this eBook for $10.00.

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.

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


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!

A 1980s Mash Recipe for Corn Liquor

Diana Yates shares a recipe for corn liquor from the 1980s. 2018-07-11T14:29:37+00:00 Ingredients for one 55-gallon mash barrel are included in this list. (Since the majority of moonshiners make use of a wooden mash box measuring 48″ x 48″ x 32″, the recipe amounts are altered appropriately. When a bottle of whiskey is shaken, a bead of bubbles appears, which moonshiners use to determine the strength of the alcohol.

  • Diana Yates’s Corn Liquor Mash Recipe from the 1980’s. 2018-07-11T14:29:37+00:00 One 55-gallon mash barrel will be made with these components. (Since the majority of moonshiners make use of a hardwood mash box measuring 48″ x 48″ x 32,” the recipe amounts are altered accordingly. When a bottle of booze is shaken, a bead of bubbles appears, which moonshiners use to determine the strength of the liquor.

18 litres of water should be heated to 172 degrees before being poured into the barrel. Mix the corn meal into the water until it is completely smooth and there are no lumps. Mix in the rye meal until it is finely ground. Allow for a 1.5-hour resting period. Add 11 pounds of malt to a few gallons of the mixture in a separate bucket once it has been transferred to the second bucket. Pour the mixture back into the barrel and stir thoroughly. Once again, combine thoroughly. Sprinkle 1.5 lbs of malt over the surface of the barrel mixture and allow it to settle for 45 minutes before using it.

  • Stir constantly until the temperature of the mash has dropped to the point where you can stir it with your bare hand no longer feels hot.
  • Adding sugar to the mash will help to maintain the temperature within acceptable ranges if it is too hot outside.
  • As soon as the mixture begins to foam, pour it back into the mash barrel to cool.
  • This means that the entire barrel will start fermenting in around three hours.
  • a link to the page’s load

Moonshine Recipes: 12 Must Have Moonshine Recipes

Here are some of the greatest recipes I’ve discovered while searching the internet (1) Recipe for Mr. POPCORN SUTTON’S Famous Mr. POPCORN SUTTON’S Recipe Ingredients: To fill half of your barrel/container with coarse ground white maize meal, measure 25 pounds. 50 pounds of sugar – 1 pound of sugar per gallon of total volume of water (50 pounds of sugar). 1 gallon of malt — this can be made from maize, barley, rye, or a mix of these grains. Directions: Bring the water to a boil, then pour it over the cornmeal to cook.

  1. Stir in the sugar and malt until everything is well-combined.
  2. The next day, the mixture should be boiling on the surface; give it one more stir and then set it aside.
  3. In addition, he is interested in the notion that wild yeast will initiate the fermentation process within the mash.
  4. To transfer the wash to the still, use a siphon or a bucket to do it.
  5. Here’s a new moons image.
  6. This is an old-fashioned recipe that nevertheless works fairly well nowadays.
  7. You may use maize meal in place of the grain (horse feed), but I don’t suggest it for pot stills since you won’t be able to filter it well enough.

The old-fashioned method of creating corn liquor—using genuine corn—is just not practical in terms of time.

Yeast used in winemaking or distilling Remove the juice from watermelon and peaches while retaining the pulp.

To produce five gallons total, add enough water to make five gallons plus all of the other components (excluding the yeast) to the primary fermentation vessel and allow to cool to lukewarm.

Stir once a day for one week, then filter out the raisins.

Recipe No.

Prepare your ingredients by steeping them in 140-150 degree water for approximately 1 1/2 to 2 hours.

Upon completion of fermentation, it is distilled once in a pot still with a thumper and filtered through an eight-foot layer of maple charcoal (this takes about 4 days).

However, instead of maturing your product in oak barrels, you may remove a piece of half-burned white oak from the fireplace, smash it up, and set it in the container with your product instead.

Reduce the proof to 80 or 90 percent for a smoother flavor.

A splash of REAL maple syrup (the sort that has a tiny smoky flavor) will make this taste EXACTLY like the shop purchased spirit, but it will be far smoother and silkier.

(4-pack) WATERMELON ELDERBERRY MOONSHINE BRANDY 1 1/4 pound dried elderberries1 1/4 pound watermelon 5 gallons of water, 10 lemons, and the juice and zest of 10 lemons Sugar, wine, or distillers yeast (36 cups) 36 cups granulated sugar Remove the rind from the melon, cut the melon into one-inch cubes, remove any stray seeds, and place the fruit and any remaining juice in a primary container (crock, plastic pail, etc.).

Grate the yellow peel from ten lemons thinly, then juice the lemons and add the juice and zest (gratings) to the main fermentation.

Fill the remaining 5 liters with water.

Cover the primary with a towel and wait 12 hours before adding the yeast.

Pour the juice into a secondary container (demijohn) and seal with an airlock.

(5) RECIPE FOR MOUNTAIN DEW Making White Lightning is a two-step process that begins with the conversion of the grain’s starch into sugar.

Place a heated towel over it to keep it warm.

Keep in a warm spot for about 3 days, or until the corn has sprouted to a height of 2 inches.

Boiling water should be used to make mush (or mash).

If you have access to yeast, you may use it to speed up the fermentation process (1/2 pound per 50 gallons of mash).

It is necessary to keep it warm in any situation.

At this point, the mash has been transformed into carbonic acid and alcohol, among other things.

MOONSHINE WITH SWEET FEED 5 gallon pail of sweet feed and one box of yeast are all that is needed.

(Pour enough feed to cover the bottom by 4 inches deep.) 5 pounds of sugar should be added.

Mix until the sugar is completely dissolved.

After the mixture has cooled to the appropriate temperature on the yeast package, add the yeast.

Cover with a lid, but leave enough space for it to breathe.

After it has done fermenting, strain it through a pillow case into a 5-gallon bucket and set it aside.

Some people like to leave the solids in the pillow case and tie it off so that it does not come into contact with the bottom of the still.

Lemons should be juiced and the juice and zest (gratings) of ten lemons should be added to the primary fermentation container.

Toss in the grapes and the grape juice.

Stir in the sugar until it is completely dissolved.

Toss in the yeast.

Pour the juice into a secondary container (demijohn) and seal with an airlock.

CORN MEAL WHISKEY (INDIAN HEAD CORNMEAL) (7) Ingredients: 3 lbs of Indian-Head corn meal (or similar).

Lift the carboy carefully and shake it from side to side to achieve a thorough mixing.

Warm the 1/2 gallon of residual water on the stovetop until it is barely warm to the touch, about 30 seconds.

Now, pour this into the carboy and shake vigorously.

WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY (eight ounces) 10 liters of water (11.5 oz) Welches 100 percent frozen grape concentrate is a frozen grape concentrate made from 100 percent frozen grapes.

Bring 5 quarts of water to a boil, then stir in the sugar until completely dissolved.

Fill the secondary with five liters of water after adding the additional water.

Cover with a cloth and secure with a rubber band, and lay away for at least 12 hours.

Fermentation takes 30 days.

1 gallon of apple juice should be heated.

Combine one cup of honey, two teaspoons of cinnamon oil, and two teaspoons of nutmeg in a mixing bowl.

Pour in one fifth of either rum, vodka, or shine once the mixture has been allowed to cool to room temperature.

Place the ingredients in jars and leave aside for two weeks.

Remove from heat and cool completely.

Pour the mixture into a large glass jar and whisk in the moonshine and orange rind strips until well combined.

Pour the mixture through a fine wire mesh strainer into a large mixing basin, discarding the sediments.

Refrigerate for up to two months before using.

The starting hydrometer value was about 90.

Add 1 to 3 ounces of yeast per 10 gallons of mash, depending on the kind of beer.

Pour it into your fermenter and fill it up the rest of the way with cool water to get it down to a temperature of 80 degrees.

After that, add your yeast. Fermentation takes between 6 and 14 days. These recipes were not created by me. Just a few things I came upon and tested out; some of them were good, while others sounded fantastic. Thank you to everyone who is working to keep this wonderful art form alive. -Jason

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