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How To Make Whiskey From Moonshine?

Burn the oak blanks with a blowpipe to make them slightly charred along the entire surface. Put 2-4 pieces into the jar, pour them over with moonshine and close it tightly with a lid. Let it age for 3-4 months in a cold dark place. A more prolonged aging (1 year or longer) enhances the taste of homemade whiskey.

What is the best moonshine recipe?

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


Why is homemade moonshine illegal?

So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Today, federal rules say a household with two adults can brew up to 200 gallons of wine and the same amount of beer each year. (A few states have their own laws prohibiting the practice.)

How do you make whiskey at home without a still?


  1. Pour the grain alcohol into a 1/2 gallon jar with a lid.
  2. Add all of the blackberries.
  3. Crush the blackberries with a wooden spoon.
  4. Seal the jar and let it sit for 3 weeks.
  5. Shake the jar every other day.

What is moonshine whiskey made out of?

What is Moonshine? and traditionally consists of corn meal, yeast, sugar and water. When it is first distilled all moonshine or whiskey has a clear structure. The whiskey that you buy in your liquor store is always aged for several months or years in charred oak barrels to get its darker color and mild taste.

Can moonshine be turned into whiskey?

When moonshine is aged on oak that has been charred and toasted it is transformed from a harsh, burning distillate into a smooth often sweet whiskey. The amount of time required will depend on if your using chips, cubes or staves.

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.

Is it legal to make whiskey for personal use?

No matter what you may have seen on the Discovery Channel, home distilling in the United States remains very much illegal. It’s perfectly legal to own a still, and you can even use it, as long as you’re not making alcohol – so, you can make essential oils without a permit, or perfume, or distilled water.

What is 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.

What percent alcohol is moonshine?

Moonshine is usually distilled to 40% ABV, and seldom above 66% based on 48 samples. For example a conventional pot stills commonly produce 40% ABV, and top out between 60-80% ABV after multiple distillations. However, ethanol can be dried to 95% ABV by heating 3A molecular sieves such as 3A zeolite.

Can I make my own whiskey?

Thanks to the laws here in the United States, though, distilling and bottling your own spirits is difficult at best — and an illegal and impossible task to accomplish at worst. But you can still technically “make” your own whiskey at home, unique to your personal taste and style, without breaking any laws.

What alcohol is moonshine made from?

Moonshine is any kind of alcohol, usually whisky or rum, that is made in secret to avoid high taxes or outright bans on alcoholic drinks. The term “moonshine” comes from Britain, where it originally was a verb, “moonshining,” that referred to any job or activity that was done late at night.

Can you distill vodka at home?

Vodka is a neutral spirit that is usually not aged and can be made from grains, potatoes, sugars, and fruits that are fermented to produce alcohol. Home brewers should take extreme caution during the distilling process to discard the methanol, which can be fatal if consumed.

Is making moonshine illegal?

While most states prohibit home moonshining, state laws sometimes conflict with federal law. But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.

What is the fastest way to age homemade whiskey?

The easiest way to accomplish aging is to add charred American white oak sticks or shavings to a jar or bottle of spirits (such as the product picture to the right). The charred wood will naturally absorb and release spirits contained within the vessel, allowing the wood to impart its flavors to the spirit.

Can I make whiskey from ethanol?

The taste of distilled ethanol can be enhanced by infusing it with specially prepared oak chips. As a result, you will get homemade whiskey, which most people won’t be able to distinguish from the real deal.

How to Make Your Own Aged Whiskey

There are several advantages to barrel aging. It is mostly responsible for the flavor of old spirits, which may be found in plenty. The process also makes spirits far more pleasant by eliminating some of the compounds that give whiskey its characteristic “hot” or “harsh” flavor. Aged whiskey may be identified by its color; this is simple because practically all whiskey bottles are transparent, making it simple to determine the presence of the spirit. Whiskey that has been aged can range in color from golden to caramel to dark brown.

Due to the fact that white whiskeys are produced using a different technique than colored spirits, the majority of people believe that they are clear.

No matter how different the traditional recipes for different types of spirits may be, the actual production method and components are quite similar, and in some cases are even the same.

That’s correct, when they first come out of the still, all whiskeys appear exactly like white whiskey.

Before we proceed, please keep the following in mind: If you do not have a federal fuel alcohol or distilled spirit plant permit as well as the necessary state permissions, you are prohibited from distilling alcohol.

We encourage you to read our comprehensive legal statement for further information on the legality of distillation.

Why is Whiskey Aged?

What is the purpose of aging whiskey? Well, like many other long-standing traditions, the practice of barrel aging arose out of necessity, as was the case with many others. Early wine makers and transporters utilized wooden barrels to ferment and export their wines, which is still the standard today. Despite this, the method has survived the test of time because, ironically, long-term storage in barrels has a good influence on the flavour and smoothness of most alcoholic beverages, which is why it has survived.

As a result, there was an increase in the demand for barrel-aged wine and spirits.

What Happens During Aging?

Alcohol is forced into and sometimes sucked out of the wooden walls of aging barrels when the temperature and humidity of the environment fluctuate over the period of storage. This natural ebb and flow causes the alcohol to be softly filtered by the wood as it passes through it. Some of the whiskey (usually the lighter and more volatile chemicals) actually evaporates through the wooden container walls while it sits on the shelf (which is called the angels share). As a result of this extraction process, the vanillins and tannins found in wood are removed and used to lend their distinct taste and color to whiskey.

The cumulative consequence of the time-consuming process of barrel aging is a final product that has more character and less bite than the clear, fiery spiritt that went into making it in the beginning.

How to Age Whiskey

There are two methods for aging whiskey in your house. When it comes to DIY whiskey aging, the most conventional way is to acquire or construct a charred white oak barrel. To prepare a barrel for age, first fill it halfway with warm water and set it aside until the wood has swelled enough to prevent water from seeping between the staves. It might take anywhere from a few hours to many days to complete the hydration process. It is critical that you do this in order to prevent your spirits from seeping out of the barrel when you first load it with them.

Please keep in mind that it is prohibited to distill your own alcohol for human use without a permission from the Department of Transportation (DOT).

The quickest and most straightforward method of aging spirits is to add charred American white oak logs or shavings to a jar or bottle of liquor (such as the product picture to the right).

Although this strategy will prevent the volatile chemicals from escaping by pushing their way through the container walls, it will not prevent them from escaping through the container walls (as happens during traditional barrel aging).

How Long Does Oak Aging Take?

With home aging, fantastic effects may be accomplished in a relatively short period of time. DIY aging kits have a far greater surface-to-liquid ratio than barrels, which is due to the higher surface-to-liquid ratio of kits. 53 gallon barrels are used by the commercial whiskey sector to age their product, allowing them to attain greater economies of scale. When aging whiskey in tiny batches utilizing oak sticks in a small container, there is a greater amount of wood surface area in touch with the whiskey.

All of that additional surface area has the effect of drastically speeding up the age of the spirits.

If too much of the wood taste is transferred to the whiskey, the advantages of aging might be countered or even nullified.

Once every few days or weeks, a tiny sample should be taken from the vessel in order to determine the quality of the aging process. Once the whiskey has reached the color and smoothness that you desire, transfer it to a glass container or jar for long-term preservation in the refrigerator.

Aging Homemade Whiskey – A Complete Guide To Making Your Own – Learn to Moonshine

The barrels in which whiskey or bourbon is matured are responsible for approximately 80% of the taste contained inside the spirit. In order to prevent this from happening, oaking your homemade moonshine is a very vital step that should not be ignored. Don’t assume that because you don’t have an oak barrel, you won’t be able to age your moonshine; there are easy and inexpensive alternatives that will provide fantastic results. In this post, we’ll go through the four variables that influence the final taste of your spirit, as well as how to age your moonshine with either oak cubes, chips, or barrels to get the desired flavor.

Four Variables Affecting Flavor

  1. The type of oak wood chips or barrel that was utilized
  2. The amount of wood that was utilized for toasting and charring
  3. The length of time that wood is allowed to soak in the spirit
  4. The proof (or percent abv) at which you are maturing your whiskey

1. What Species of Oak Wood Chips or Barrel Should I Use?

Typically, when oak comes into touch with alcohol, it imparts characteristics of caramel, toasted, nutty, or vanilla flavors to the liquid. There are many distinct types of oak, each with its own taste profile. As a result, some trial and error is required to attain the ideal flavor. The following is a list of the most frequent oak species utilized in the flavoring of bourbon and whiskey, as well as a description of the taste profiles you may anticipate from each of these oak species.

  • Oak (American White) – This species is by far the most widely used, with rich oak taste characterized by a high concentration of vanilla and aromatic components. This group of chemicals includes aldehydes and acids such as avanillin, vanillic acid, and syringaldehyde, amongst other things. Because American white oak chips produce these aromatics at a higher rate than other species, the wood requires less contact time with the alcoholic solution. In comparison to American White Wood, French Oak imparts a considerably gentler oak taste to the food. You’ll notice a sweet spice flavor with undertones of allspice and cinnamon as soon as you open the bottle. French oak chips have significantly higher levels of taste compounds and tannins than American white oak chips. Hungarian Oak Chips– These chips have a stronger oak taste than American White Oak and are used in cooking. Flavors such as black pepper, roasted coffee beans, bittersweet chocolate, and vanilla will be noticeable.

More information about these taste profiles may be found in the following article, which I found on the internet: An in-depth examination of the aging and oaking of alcohol. It delves more into the many varieties of oak, discusses the differences between chips, cubes, and staves, and delves a bit deeper into the science of woodworking.

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Where to Buy Oak chips and Cubes?

In order to learn more about these taste characteristics, I recommend reading the following article: In-depth examination of the aging and oaking of alcoholic beverages It delves into the many sorts of oak, discusses the differences between chips, cubes, and staves, and delves a bit more into the science of wood.

  • The following are available: Hungarian oak cubes medium toast
  • American oak cubes medium toast
  • And American and French oak chips. Toasted to a medium brown

One more point to add regarding the type of wood: you are not need to use oak for this project. There are a variety of additional tree species that will impart a diverse range of unique tastes to your moonshine, including cherry, hickory, hard maple, soft maple, red oak, white ash, and yellow birch, among others. These kind of woods might be difficult to come by in your local home brew shop. You may either purchase them online or make them yourself at home. “Toasting and Charring Wood Chips At Home – Get Unique Flavors Not Available in Stores” is a post I’ve written to assist you in the process of toasting your own wood chips (just writing this article be up soon)

2. How Toasting and Charring Wood Impacts Flavor of Moonshine?

There is one more point to make concerning the type of wood: you are not required to use oak! Cherry, Hickory, Hard Maple, Soft Maple, Read Oak, White Ash, and Yellow Birch are just a few of the additional tree species that will impart a diverse range of intriguing tastes to your moonshine. You may have difficulty finding these woods at your local home brewing supply store.

Alternatively, you may purchase them online or attempt to make them yourself. “Toasting and Charring Wood Chips At Home – Get Unique Flavors Not Available in Stores” is an essay I’ve written to assist you in the process of toasting your own wood chips at home (just writing this article be up soon)

Charring Oak Wood Chips or Cubes for Aging Moonshine

A significant difference between charring and toasting is that we actually physically burn the wood with an open flame until the wood turns black. The process of charring creates new compounds in the wood while destroying others; it also opens pores in the wood, increasing the surface area of the wood that comes into contact with the ethanol. In addition to speeding up the maturing process of the final product, it may also add color, honey, vanillin, spice, and a variety of other tastes to the finished spirit.

Nevertheless, not all congerners are terrible; in fact, we aim to keep as many of these tastes as possible in the finished spirit.

How to Char your own oak chips, cubes or staves?

Lightly burn your wood cubes, chips, or staves using a propane torch, using a gentle touch. Keep in mind that the ordinary oak barrel only burns for 5 – 25 seconds on a typical fire. As a result, be cautious not to overcook it. ” alt=””> ” alt=””>

3. Amount of time wood is left to soak in the moonshine?

Your wood cubes, chips, and staves should be gently charred using a propane torch. Please keep in mind that an ordinary oak barrel will only burn for 5 – 25 seconds on average. Make sure not to overcook it by burning it. The alternative text for this is “alt=””

  • Oak Chips–20-30 grams per quart of water for two to four months
  • Cups– 1/2′′ cubes, 8 cubes per quart, shelf life: 3-6 months Staves are 6 inches long and 1 inch thick. 3-6 months
  • 3-12 months

While you may discover that the oak chips immediately contribute color and taste to your whiskey, this does not always indicate that your whiskey is ready to consume. This process might take many hours or even days depending on how severe the alcohol’s harsh, burning taste is. With wood chips, it is easy to over oak the product, therefore it is important to take a tiny sample every week or so to check on the flavor. Another option is to divide your moonshine into many jars and adjust the amount of oak cubes or chips you place in each one; this will let you to experiment and see which flavor you like.

It’s unethical, yet I’ve experienced some positive outcomes from using it.

Where should I store Aging Moonshine on Oak?

The greatest location for your oak barreled moonshine to age is in a hot, humid environment that experiences substantial temperature changes and is agitated on a frequent basis. With rising temperatures, whiskey is absorbed into the wood, where it dissolves tannin, sugar, and other taste components to provide a more complex flavor. When the temperature drops, the whiskey is expelled from the wood as it compresses. The aging process will be accelerated as a result of this. Once the whiskey has been bottled and the wood has been removed, it should be stored in a dark, cold, and dry location.

4. What proof to age and oak moonshine at?

Pouring a 100-130 proof (50-65 percent ABV) whiskey or bourbon into an oak barrel is the most effective way to age it.

The concentrations of two regularly used standards are shown below; I recommend that you experiment with both concentrations and compare the findings to choose which you prefer. The distillate should be diluted in the following ways:

  • Dilute to 110 proof (55 percent alcohol by volume), the customary American norm
  • Dilute the typical Scotch standard to 125 proof (62.5 percent alcohol by volume)

The typical American standard is diluted to 110 proof (55 percent abv). Reduce the strength of the classic Scotch whisky to 125 proof (62.5 percent abv);

Can I Age Whiskey In Glass?

The typical American standard is 110 proof (55 percent abv). Dilute the typical Scotch standard to 125 proof (62.5 percent abv);

  • Use the Coffee Filter Method– Place a coffee filter over the jar’s top, then place a Mason Jar Ring over it to secure the filter in place
  • If you’re maturing in a carboy, get a couple wide mouth cork stoppers to use with your mason jars or simply loosely insert a cork stopper in the top of the carboy. You may change the basic steel lids with a few oak mason jar lids, which you can create or purchase.

Don’t forget to include some roasted wood cubes or chips in your jars as a finishing touch.

How To Make Homemade Whiskey – Follow these 5 steps:

  1. Pour a quart of whiskey diluted to 55 percent abv in a glass jar and add 20-30 grams of oak chips or 8 oak cubes to the mixture. To ensure that the coffee filter stays in place, secure it with an elastic band. Allow 1 -2 weeks for the oxidation of volatile chemicals to take place. (Optional) Using a hydrometer, sample whiskey every two weeks after it has been watered down to 40 percent abv. If the desired flavor is attained, proceed to step 4, if not, allow for an extra 2 weeks of resting time. Continue to sample until the desired flavor is achieved. In order to get the desired quantity of taste and color, oaking might take up to three months. Filter the spirit through the funnel and into the aging container using the coffee filters as a guide. Wood chips and silt will be removed from your whiskey as a result of this. My preferred container is a 23-liter glass carboy, but an oak barrel, albeit more expensive, is also an option. Keep your finished product in a dark, cold place once you’ve placed a cork softly in the top of the carboy.

Check out this video to see the steps involved in adding oak chips to a batch of homemade whiskey. ” alt=””> ” alt=””>

Aging Spirits With Glycerine

The proper aging of a whiskey or bourbon can take years; the high-quality whiskeys that you can purchase in stores are matured for a minimum of 10 years before they are served to customers. In order to replicate the flavor and quality of sprite, it is feasible to artificially age spirit in order to smooth it out. For this purpose, glycerine is utilized, which may be obtained from your local home brewing supply store. Pour a 1/2 oz of homemade whiskey into 40 oz of water and stir well before drinking.

Flavouring and Infusions

I’ve also had great success flavoring spirits such as vodka and whiskey with herbs, spices, and fruits, and I’m looking forward to trying new things. If you’re feeling experimental, try infusing a jar of whiskey with spices such as cinnamon, nutmeg, vanilla, or maple syrup. It’s important to be mindful of how much you use because some spices may be overwhelming. Alternatively, try putting strawberries, kiwifruit, or mangoes to a jar of Vodka and leaving it for 2 months to allow the flavors to meld together.

Also, if you have any questions about aging spirits, please feel free to ask them and I will try my best to answer them!

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

Guide for Distillers on How to Make Moonshine Moonshine from corn

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.


  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. Turn off heat sourcewhen you reach 165 °F and quickly mix in 8.5 pounds of Flaked Corn Maize
  3. 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 check the specific gravity at the beginning of fermentation and at the end of fermentation to ensure that all sugars have been utilized. This will tell you how muchABV (alcohol by volume) your fermentation produced. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process.

Watch this video to learn how to operate a hydrometer.


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

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

How To Make Moonshine: Distilling

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

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

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

Prepping Your Still

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

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

If you want to avoid including solid material in your mash water, you may use a cheesecloth or an auto-siphon to transport it into your still. The goal here is to reduce the amount of sediment in your mash water to as near to zero as you possibly can.

Running Your Still

Now comes the exciting part! Distillation is a fantastic procedure that takes a long time. If you’re not familiar with the science, here’s the fast and dirty. 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.

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Collecting Heads

The following about 30 percent of your production are termed the heads. 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.


Congratulations for completing the task. We hope you created a stunning 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. Then, after a thorough examination, you may suggest areas where you can make improvements in the future.

Mile Please remember to visit our shop if you require any supplies or moonshine ingredients.

You have now successfully completed your moonshine-making tutorial using a corn mash recipe!

Please let us know what you think of this tutorial by leaving a comment or giving it a star rating in the section provided below.

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How To Make Whiskey At Home

Champagne yeast starter is what we’ve used in this recipe. Turbo yeast is well-known for its ability to produce a large amount of liquor. The underlying concept is that starch turns to sugar, and that sugar should be transformed to liquor to make it possible. Amylase Enzymeis required for grain mulching because grain needs to be broken down before it can be used. Alcoholic Beverage: Whiskey Cuisine: Whiskey Cuisine

  • Water (5 gallons)
  • Whole kernel corn (10 lbs. untreated)
  • 1 cup of Yeast (Champagne Yeast Starter)
  • 10 lbs. whole kernel corn (untreated)
  1. Fill a burlap sack halfway with maize and fill halfway with warm water. Place the bag in a dark, warm location where it will remain wet for roughly 10 days
  2. When the sprouts reach a quarter-inch in length, the corn is ready to go on to the next phase. Corn should be cleaned in a tub of water, making sure to remove any sprouts or roots
  3. Remove the sprouts and roots from the corn and place it in the primary fermenter. The next step is to crush the corn, making certain that all kernels are cracked. 5 litres of boiling water should be added. Using a large spoon, stir for approximately 4 to 5 minutes. Add the malted barley that has been crushed. Allow the mash to cool before adding the yeast. Using a water-tight vent, seal the fermenter and the vent pipe. Fermentations should take between 7 and 10 days
  4. However, this might vary. Fill a still with the mixture after filtering it through a pillow case after fermentation is complete. Make certain that all solids have been removed. And take pleasure in the liquid

1. Malt barley is an optional ingredient. However, this serves as an enzyme. Alternatively, Amylase Enzyme should be used to ensure that starch is converted to sugar and subsequently to liquor. 2. Add sugar if you like, many have informed us it helps for fermentation. Heavy-Duty Electric Meat Grinder, 2/3 HP (500W), 3-Speed, with Stainless Steel Cutting Blade, 2 Stainless Steel Grinding Plates, and a Stainless Steel Stuffing Plate, made by Kitchener.

  • FOR EXTENDED SERVICE LIFE: The product is constructed with long-lasting metal gears, a stainless steel cutting knife, and an aluminum meat pan to ensure a long product life. The construction of the steel gear-driven mechanism results in a more powerful grinding capacity, and THE POWER: A strong 2/3 horsepower, 500 watt motor that can grind up to 330 pounds of material each hour (5. 5-lbs per minute). It will not fail you
  • It is dependable. SAFETY: A huge meat pan that is easily detachable makes cleanup and upkeep a breeze. The water-proof switch, which is also rust-proof, provides improved safety and reliability. INCONVENIENCE: The grinder is included with a set of 3/8-inch, 3/4-inch, and 1-1/8-inch stuffing tubes, as well as a meat stomper for storing accessories
  • : This grinder is covered by a one-year limited warranty. We offer a dedicated customer support team that stands behind our grinders, allowing you to prepare your meals with confidence, knowing that we are always here to help you when you need it.

Barley Malt Powder, 1 pound (Sale)

  • 1 pound bag of barley, 100 percent barley Barley malt powder is sometimes referred to as flour in some circles. The flour is made from fermented grain that has been dried and milled. If you purchase multiple things from Barry Farm, you can save money on delivery by ordering them together.

Still Spirits Turbo Classic 8 Yeast (Still Spirits Turbo Classic 8 Yeast) (Pack of 5)

  • The same outstanding high strength alcohol yeast is available in a whole new package. MIGHTY AGENT: Classic Turbo Yeast is the original Turbo yeast, and it is still in use today. It has a high alcohol by volume (ABV) of 18 percent when 8kg of sugar is used and has exceptional temperature tolerance. INSTRUCTIONS FOR PRODUCING FERTILITY: Turbo Classic Yeast is the world’s best-selling turbo yeast formula and the flagship of the still spirits turbo yeast line. The most impressive overall performance. It is suggested to utilize it in conjunction with Turbo Carbon in order to get considerable performance improvements. GUARANTEED 100% CUSTOMER SATISFACTION: Urban Wine Beer And Spirits is dedicated to supplying high-quality items to guarantee that all of our loyal customers are completely happy with their purchases. All of our items are covered by our full liability policy. In the unlikely event that you are dissatisfied with your purchase, please do not hesitate to contact us. TO GET THE BEST RESULTS: The use of Turbo Yeast in conjunction with Turbo Carbon and Turbo Clear is HIGHLY advised in order to dramatically improve the quality of your finished product.

The same outstanding high strength alcohol yeast is available in a brand new container. The original Turbo yeast, Classic Turbo Yeast is a MIGHTY AGENT. 8kg of sugar is required to get a final alcohol content of 18 percent ABV, and it has exceptional temperature endurance. FERTILIZATION IS ESSENTIAL: Turbo Classic Yeast is the world’s best-selling turbo formula and the flagship product in the still spirits turbo yeast line. The best overall performance in the competition. – The usage of this product in conjunction with Turbo Carbon will result in considerable performance improvements; 100% GUARANTEE OF SATISFACTION: In order to guarantee that all of our loyal customers are delighted, Urban Wine Beer And Spirits is devoted to supplying high-quality items.

We encourage you to contact us if you are dissatisfied with your purchase for any reason.

  1. Transfer to Still: Siphon or filter the fermented wort (also known as “wash”) into the still via a cheese cloth. The cheese cloth is solely used to strain out the big particles from the liquid. If you’re siphoning the wash into the still, make sure to leave the sediments at the bottom of the fermenter behind when you do so. There is no need to be concerned if any solids are transported
  2. Putting Together the Still: Then follow the manufacturer’s directions to assemble the other components of your still. Heat Boiling: Bring the wash to a gentle boil. The objective here is to avoid burning the wash. Allow 30-60 minutes for the wash to come to a boil on your stove. Usually, a medium to medium-high temperature is sufficient
  3. Start the Condenser by pressing the following button: A thermometer should be installed directly before the cooling condenser to ensure proper operation. Start the cooling water for the condenser tube when the temperature reaches 120° F to 140° F (50° C to 60° C). Heads Out: A steady trickle should begin to pour from the end of the condenser as soon as the heads are removed. For a 5 gallon wash, discard the first 14 cup (about 50 mL). The heads are the component of the ferment that contains the yeast. Among other things, it contains methanol and various bad tastes that you do not want in your finished product. Body Out: Continue fermenting and collecting the distillate in 500ml portions. Body In: This is where the action is. The temperature of the air right before the condenser should be anywhere between 175o F and 185o F (80o C and 85o C)
  4. Tails Out: When the temperature on the thermometer begins to rise to roughly 205o F (96o C), you are beginning to distill the tails out (aka fusel oil). It is not recommended to blend them with the body since they will impart undesirable tastes to the final product
  5. Remove the heat source or turn it off completely to clean up. Turn off the water supply to the cooling system. Allow everything to cool before carefully cleaning it.

It is ideal to drink whiskey when it has been matured for a length of time. Oak barrels are typically used for aging purposes. You may, on the other hand, age whiskey by adding oak chips to the mixture. Keep in mind that whiskey only matures in the barrels and not in the bottle. Once the tastes have been bottled, they will not alter or mature. The process of aging whiskey makes it smoother and imparts an oak taste to the finished product. When the whiskey is put into the barrel, it should have an alcohol content of between 58 and 70 percent by volume.

To properly appreciate a glass of whiskey, it is necessary to dilute it with water.

In most cases, whiskey is diluted to 40 percent alcohol by volume (ABV) (80 Proof).


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Ideally, whisky should be matured for at least two years before drinking. Oak barrels are traditionally used for aging. You can, on the other hand, age whiskey by adding oak chips to it. Keep in mind that whiskey only matures in the barrels and not on the shelf. The tastes will not alter or mature once they have been bottled. After it has been aged, the whiskey becomes smoother and has an oak taste. The whiskey should have an ABV of between 58 and 70% when it is placed in the barrel. If a bourbon whiskey is to be considered such, it must not have an alcohol content greater than 62.5 percent when it enters the barrel.

The consumption of spirits with an alcohol by volume (ABV) of 75-80% might be an unpleasant experience.

After it has been diluted, it is promptly packaged, labeled, and consumed (not necessarily in that order).

Homemade Moonshine Rye Whiskey Recipe

Whiskey is at its finest when it has been matured for a period of many years. Oak barrels are commonly used for aging purposes. However, you can also age whiskey by adding oak chips to it. Keep in mind that whiskey only matures in the barrel. The tastes will not change or mature after they have been bottled. The process of aging whiskey makes it smoother and imparts an oak taste to the finished product. The whiskey should be aged in barrels for a period of time between 58 and 70 percent ABV. If a bourbon whiskey is to be labeled such, it must not contain more than 62.5 percent alcohol by volume (ABV) when it enters the barrel.

Drinking spirits with an alcoholic content of 75 percent to 80 percent might be an unpleasant experience. Whiskey is often diluted to 40 percent alcohol by volume (ABV) (80 Proof). Once it has been diluted, it is promptly packaged, labeled, and consumed (not necessarily in that order). References:

Moonshine rye whiskey mash recipe

The first recipe is a quick and easy rye whiskey mash recipe that uses rye bread instead of grains. The second recipe is a rye whiskey mash recipe that uses rye bread instead of grains. The second recipe is a rye whiskey mash that is more classic in style.

Let’s get started with recipe number 1: Rye bread whiskey

  • 3 pounds (1.4kg) dark, dense rye bread (see below for more information on which rye bread to use)
  • 9 pounds (4kg) sugar
  • 0.67 ounces (19g) distillers yeast – slightly more than a tablespoon
  • 3 pounds (1.4kg) dark, dense rye bread (see below for more information on which rye bread to use)
  • Aproximately 6 gallon (20 liters) of water
  • 0.7 ounces (20g) of yeast nutrition (not necessarily essential because the bread should include enough nutrients for the yeast, but it’s better to be safe than sorry)

The best rye bread for you Make sure to use a dark and solid rye bread, rather than a light and fluffy baked bread for this recipe. Pumpernickel is the name given to this particular type of bread. On the next page, you can see an illustration of the sort of rye bread you should seek out: Check to see that the bread does not include any preservatives, as these might interfere with the growth of the yeast. This is due to the Maillard reaction, which occurs throughout the bread-making process, which imparts a very rich and savory flavor to your home-brewed whiskey.

Necessary Materials

  • In addition to the pot that can store around 2.5 gallons (10 liters), an 8 gallon (30 liter) fermenter is also required.

Preparing the rye whiskey mash

Crumble the rye bread into small pieces, or pulse it briefly in a food processor for a few seconds, to make it more uniform. Using a saucepan filled with around 1.5 gallon (6 liters) of water, bring the bread pieces to a boil and continue to cook for approximately 5 minutes while stirring regularly. Remove the saucepan from the heat and whisk in the 9 pounds of sugar until it has completely dissolved in the mashed potatoes. Sanitize your fermenter as well as any other equipment you will be using to handle your wort.

With the addition of water, you should be able to obtain an internal temperature of 82°F (28°C).

Close the fermenter and secure it with the airlock.

Fermenting your mash

Allow the rye whiskey mash to ferment for approximately one week at room temperature in a dark location. Continue to ferment the mixture for an additional week if the fermentation process has not been completed. At the end of the procedure, you should get a mash with an alcohol content of around 10%. The mash has now been finished and is ready to be distilled. More information about the distillation process may be found in the sections below. First, we’ll share with you a recipe for rye moonshine that is more traditional in style.

When the mash has stopped creating bubbles, it is ready to be distilled into alcohol.

Recipe number 2: Classic rye whiskey recipe

This recipe makes little more than 0.5 gallon (2 liters) of moonshine rye whiskey. To manufacture more rye whiskey, you may clearly increase the quantity in which you use each ingredient. For this rye moonshine recipe, we intentionally propose smaller doses in order to create a learning curve for beginners. Having distilled smaller amounts of the same sort of liquor multiple times, you will quickly have a better understanding of how to combine your cuts and what works best for you and what doesn’t work so well for you.

Hobby distillation equipment can also handle smaller volumes of mash, which makes it simpler to work with.


  • 3 pounds (1 kilogram) of flaked rye
  • 1.8 pounds (800g) of flaked corn
  • 0.25 pounds (120g) of malted barley
  • 0.5 teaspoon (2.5 mL) of gypsum
  • 0.5 teaspoon (2.5 mL) of acid blend
  • 2.5 gallons (10.1 L) of water
  • 0.5 tablespoon (7.2 g) of distiller’s yeast
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Producing the mash

Step 1: Bring the 2.5 gallon (10 l) of clean water to a boil in a big saucepan for around 15 minutes, then let it to cool naturally to 165°F (74°C). Adding the grains as well as the gypsum and the acid blend will complete Step 2. The next two components are optional, and you can experiment with the proportions. The addition of gypsum and an acid combination will enhance the flavor of your home-brewed rye whiskey. Place a cover on your pot and let it to sit for 90 minutes to soak. If you’re working in a cool environment, you’ll want to cover the pot with a pair of cloths to keep the heat contained.

Third, strain the grains from the wort and immediately chill it down to 82°F (28°C) before pouring it into your fermenter (optional).

Shake the fermenter for approximately a half-minute to introduce air into the wort and to install an airlock in the fermenter.

You may now proceed to distill your rye whiskey mash.

Distilling rye whiskey at home

To remove any solid particles that may interfere with the distillation process, strain your mash through a cheesecloth once the fermentation process has concluded to remove any solid particles that may interfere with the distillation process. Fill the still with the wash once it has been sucked in. Slowly heat the wash in the still until it reaches a temperature of 120 to 140 degrees Fahrenheit (50 to 60 degrees Celsius). Toxicity-producing byproducts such as methanol and acetone are eliminated from the wash during the first stage of the distillation process.

It should take around 45 minutes to reach 150°F (60°C).

Separating the forshots and heads

As soon as the liquid in the still reaches 140°F, switch on the condenser and gradually increase the heat until it reaches 160°F (71°C). This degree of heat will only result in the vaporization of volatile substances in your wash. These include the hazardous components acetone and methanol, which have already been identified as being the most prevalent. Slowly raise the temperature of the liquid to 175 degrees Fahrenheit. Gather all of the liquid output that has been created so far by the run and set it aside.

These are referred to as the foreshots, and these are the heads that will be eliminated later on.

You should remove at least two ounces of your distillate since it contains primarily methanol and acetone in the first two hours of distillation.

Everything that comes after that is perfectly fine to add to your whiskey, although it is unlikely to enhance its flavor significantly. Make sure to take your time throughout the distillation process and keep an eye on the temperature gauge at all times. Photo:Flickr

Collecting the hearts and separating the tails

Now that the hazardous materials have mainly gone, you may keep the temperature between 175 and 185 degrees Fahrenheit (79 and 85 degrees Celsius). This temperature causes ethanol to evaporate, allowing for the collection of your home-made rye whiskey’s “hearts.” Increasing the temperature in little increments at a time, and collecting the output in multiple small containers. The amount of alcohol in the bloodstream will gradually drop. Initially, you will notice some wonderful and complex scents, which will enhance the flavor of your rye whiskey and make it very pleasant.

  1. These will not only detract from the flavor of your whiskey, but they are also harmful.
  2. As soon as your distillation run is through, you may switch off the still and clean it in preparation for the next run.
  3. Having gathered and labeled the output in various tiny containers, you may now inhale the fragrances to determine whether or not they should be used in your homemade moonshine rye whiskey.
  4. The average amount of distillation output (including foreshots and tails) that is wasted is 20-30 percent of the total output (including foreshots and tails).

Aging your home distilled rye whiskey

Your rye whiskey should be completed at this point, theoretically. In order to reduce the ABV to roughly 80 percent for immediate drinking (which is not suggested), you can either age the whiskey or dilute it with filtered water to get the classic brown whiskey hue (which is also recommended). You have two options: either do it “the correct way” and age your whiskey for 1-3 years in a charred oak barrel, or use roasted oak chips to accelerate the aging process by putting them in the whiskey directly.

You may learn more about how to age your own whiskey by visiting this website.

Have you used it and would like to share your thoughts or suggestions with us?

Please share your thoughts in the comments area.

How to Distill Whiskey and Moonshine

The distillation process may be accomplished by a variety of ways, the most prevalent of which being pot boiling and steam distillation. Drinking water is the most frequent substance that is distilled across the world, and it is utilized in medical institutions, labs, and other places where having clean water available is critical. Aside from that, several varieties of bottled water are distilled in order to improve the taste. The next most distilled thing, on the other hand, is alcohol, often known as spirits.

Because essential oils are made from sensitive plant materials, they are frequently extracted using steam rather than direct boiling.

You should conduct thorough study on essential oils before attempting to distill them.

Check out our essential oil beginner’s guide to help you started on your essential oil journey.

If you follow a few basic processes and inject your own personality into the process, you can establish a good distillation operation with a little effort.

Step 1: Purchase and Prepare Your Still

Beginners frequently make the mistake of acquiring the incorrect still for their intended usage, and are left with a still that they cannot utilize as a result. Do a little study first and find out why copper stills are the best and what sort of still you should use to make your own. You will get extremely familiar with all the pieces of your copper still once you get your hands on one and begin cleaning and operating it, but becoming familiar with the parts of a copper still before you get your hands on one might be beneficial.

  • Simple solutions such as a 50/50 mix of white vinegar and warm water, together with plenty of elbow grease, may be used to clean a copper still on the inside and outside.
  • Finally, you will execute a vinegar run in order to properly clean and disinfect all of the copper still’s components.
  • Heat the still without allowing the condenser coil to cool, allowing the hot vinegar and steam to escape through the coil and into the collecting cup.
  • Allow the copper to cool completely before cleaning well with hot water, drying thoroughly, dismantling thoroughly, and storing.

Step 2: Make Your Mash

The “mash” refers to the plant ingredients that are fermented in order to make the final alcoholic beverage that you are looking to purchase. If you don’t already have a tried-and-true mash recipe, you may select from among the hundreds of options available when you purchase your still. Generally speaking, whiskey and moonshine mashes are made from a grain – such as oats, barley, or wheat – plus something that helps transform the natural sugar in the grain into alcohol. Additional than yeast, sugar, and water, the only other components are frequently yeast and water.

You may infuse tastes into a mash right from the start, and certain alcohols are so proprietary to their recipes that if you don’t make the drink precisely as it is written in the recipe, you can’t call it that drink.

A recipe is also included in which the oats are dried and smoked over an open peat-moss fire, which is what gives Scotch its distinct flavor and distinguishes a drink as authentically Scottish.

Step 3: Prep for Safety

The “mash” refers to the plant elements that are fermented in order to generate the ultimate alcoholic product that you are seeking. If you don’t already have a tried-and-true mash recipe, you may select one from among the hundreds of options offered when you purchase your still.. Mashed grains such as oats, barley, or wheat are combined with an enzyme that converts the natural sugar in the grain to alcohol to make whiskey or moonshine. Most of the time, the only additional components are yeast, sugar, and liquid.

You may infuse tastes into a mash right from the start, and certain alcohols are so proprietary to their recipes that if you don’t make the drink precisely as it is written in the recipe, you can’t call it that.

Among its many recipes is one for drying and smoking oats over an open peat-moss fire, which is what gives Scotch its distinct flavor and distinguishes a drink as authentically Scottish.

Basic Safety Tips

Having a fire extinguisher on hand can be a good idea in this situation. For your condenser coil, you will undoubtedly want a large quantity of cold water or ice packs, and you should have at least one thermometer on hand to assist you in controlling the temperature of your distillation. Thermal gloves will also be necessary, and you may even want to consider eye protection. For additional information, see our list of 7 Safety Tips for Distilling at Home.

Make Your Flour Paste

It is necessary to prepare a flour paste in order to prevent the alcohol vapor contained within your still from escaping through the seams while the distillation process is underway. The presence of alcohol vapors is a major safety concern since they can be combustible and can result in the creation of a possibly explosive atmosphere if they escape. It is also a major source of concern when it comes to preserving the quality of your finished distillate. It is essential that all of the seams on your finished whiskey or moonshine are sealed shut in order to maintain the highest possible quality.

Step 4: The Distillation “Run” in 6 Parts

The day has finally arrived on which you will conduct your real distillation run, and you are ready to start making moonshine. Take your mash and follow the steps below to make it:

Part 1: Set Up Your Still

Prepare your clean still equipment by placing it on top of your heat source in a well-ventilated place and ensuring that you have all of your safety items close at reach. Prepare your still by securing it with a clamp and prepping your condenser coil with a coolant system composed of packed ice, flowing cold water, or frozen water bottles. If at all feasible, you want your collecting container to be on a level surface, and you don’t want to use any plastic. Mason jars, ceramic or metal containers, and other similar containers have all been used for moonshine distillation in the past.

For a 10 gallon copper still, we recommend a height of around 4 inches.

Fill your copper moonshine still halfway with mash, leaving a little room at the top.

Part 2: Heat Your Mash

Activate the heat source and gradually increase the temperature until you can hear the mash boiling and the pipe connecting the still’s onion head and condenser is hot to the touch. Using a flour paste, apply it to the seams between the still pot, the column, and the condenser coil after it has reached around 100 degrees in temperature and has began to feel warm to the touch (about 30 minutes) (if there is one). If you discover any further little leaks, you might try sealing them with some flour paste, but if you see any significant cracks or difficulties with steam and escaping, you should cease distilling immediately and get the still examined by a coppersmith.

In order for it to be effective, there must be a consistent flow into the collecting cup.

When monitoring the temperature in both the still pot and the top of the column, or right before the condenser coil in the onion head, it is quite beneficial to have two thermometers on hand.

As soon as the coil reaches room temperature or begins to feel warm, cool it immediately with cold running water or ice packs.

Start by heating your copper whiskey still to a high temperature. Lower the heat and keep an eye on the temperature at the top of the onion head as it rises. By regulating the heat source, you can keep the temperature between 174 and 190 degrees Fahrenheit.

Part 3: Monitor Your Distillate

Additionally, you will want to pay attention to the appearance, texture, and smell of your moonshine or other ultimate product in addition to the temperature of your run in order to distinguish between its various stages. Incorporating a notebook or other recording device to keep track of what the distillate looked like at various temperatures throughout the run can help you learn how to make better cuts in the future, as well as become more familiar with what a “productive” run looks like in your still’s operating environment.

Be patient, and you will be able to learn what you need to know to make each run effective, just as you would with a beautiful automobile or a well-loved tool.) Check the still for vapor leaks on a regular basis, and repair your flour paste as needed.

Part 4: Cut Your Run

It is not possible to collect everything from your moonshine run into a single container, both for safety and practical reasons. Make sure you understand what it means to “cut” your run during distilling so that you can manufacture high-quality, pleasurable moonshine and whiskey for your customers. The first cut in your run is the most essential one; always gather the “foreshots” in a separate container once you’ve made it. The fact that methanol boils off at a lower temperature means that there will be a lot of it in the beginning of your run.

By combining all of the foreshots in a single container, you can be certain that the methanol will not be present in your moonshine, making it safe for everyone who consumes it.

Part 5: Know When to End

The temperature at which water boils is 212 degrees Fahrenheit, thus there is no purpose to heat a still over that temperature. When the temperature of the still hits 212 degrees, you may turn off the heat. During this tail-end portion of your run, the distillate will include more distilled water than it did earlier in the run, and as the temperature of the still rises, the more water will accumulate in the tails of your run. When the run is completed, the temperature in the onion head will decrease dramatically, and the condenser will cease to leak alcohol.

However, you may continue to run the still for a little longer, and all the sections of your tails will be added to a future distilling run, where you will be able to further purify them and transform them into hearts.

Part 6: Cool Down and Clean-Up

After the race is over, allow your still to cool fully before disassembling and cleaning it if necessary. You should be able to chip the dried flour paste away from the seams with relative ease, but it will completely dissolve after the still has been rinsed. To empty the mash outside, you’ll want to do it with caution – find a location in your yard where you’re not concerned about the grass turning brown because the mash will likely kill it rapidly. To thoroughly clean and disinfect your copper still, use a solution of hot water and white vinegar, making care to scrape all of the inner surfaces.

Making alcohol may be both enjoyable and demanding, and there are various approaches that can be used to get the desired results.

If you’re distilling whiskey, moonshine, vodka, or any other alcohol, a successful distillation run always ends with a toast to a job well done. Jim Thomas contributed to this article. Leslie Kalohi’s photography is used with permission.

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