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.
- 1 What is the ratio of mash to moonshine?
- 2 How do you make moonshine mash?
- 3 How much sugar do I need for 5 gallons of mash?
- 4 How much yeast do you put in 5 gallons of mash?
- 5 How much moonshine will 5 gallons of mash make?
- 6 How much corn do I need to make 5 gallons of mash?
- 7 Should I stir my mash while fermenting?
- 8 How do you make mash?
- 9 Why was moonshine made illegal?
- 10 What kind of corn is best for moonshine?
- 11 Can you put too much yeast in moonshine mash?
- 12 Can you use cracked corn for moonshine?
- 13 Can you use bread yeast for moonshine?
- 14 What kind of water do you use to cut moonshine?
- 15 How do you speed up the fermentation of moonshine?
- 16 How Commercial Moonshine Mash is Made
- 17 1- Corn Whiskey
- 18 2 – Thin Mash Whiskey
- 19 3- Sugar Shine
- 20 Is Making Moonshine Legal:
- 21 A Brief History of Moonshine:
- 22 Moonshine Mash Recipe
- 23 What Is Moonshine Mash?
- 24 Moonshine Mash Recipe
- 25 How to Make Moonshine Mash
- 26 Ingredients
- 27 Video
- 28 Things You’ll Need
- 29 About This Article
- 30 Did this article help you?
- 31 1. Sweet Feed Moonshine Mash
- 32 2. Rye Bread Whiskey
- 33 3. Peach Moonshine Mash
- 34 4. Coconut Rum Moonshine Mash
- 35 5. Grandpa’s Moonshine Mash
- 36 How to Make Moonshine: A Distillers Guide Corn Moonshine
- 37 How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 38 Getting Started: Picking Your Type of Moonshine Mash
- 39 How to Make Moonshine: Corn Mash Recipe
- 40 How To Make Moonshine: Distilling
- 41 How To Make Moonshine: Collecting Your Distillate
- 42 Conclusion
- 43 Basic Moonshine Mash Recipe
- 44 Step 1: Research and Purchase Ingredients
- 45 Step 2: Prepare Mash
- 46 Step 3: Wait for Fermentation
- 47 How to Make the Smoothest Mash Recipe for Moonshine
- 48 Why is the mash recipe so important?
- 49 Smoothest Mash Recipe Ingredients
- 50 Moonshine Batch Sizing Table
- 51 Step-By-Step Guide To Making Moonshine
- 52 Summary
- 53 Home Made Corn Mash Moonshine Recipe
- 54 Best Equipment for this Recipe
- 55 Share This Recipe With Your Friends!
What is the ratio of mash to moonshine?
For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.
How 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.
How much sugar do I need for 5 gallons of mash?
Assuming you add enough grains to craft a 6.3% ABV beer, according to the chart, you’ll need to add at least 1lb of sugar to hit a potential alcohol of 7.5%, because adding 1lb of sugar will increase the potential alcohol by 1.2% for a 5 gallon batch.
How much yeast do you put in 5 gallons of mash?
Distillers Yeast If there are no directions we suggest 1 tablespoon of yeast per 5 gallons of mash.
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 corn do I need to make 5 gallons of mash?
For a 5 gallon mash: (201) 7 lbs (3.2kg) cracked corn. 6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives. 7 lbs (3.2kg) of granulated sugar.
Should I stir my mash while fermenting?
Stir the Mash Stirring helps even out the temperature in a mash and mixes the liquids and solids more thoroughly. If you can manage it, you should always stir your mash at least a few times during the saccharification rest.
How do you make mash?
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.
Why was moonshine made illegal?
So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and 5 cents for a can of beer.
What kind of corn is best 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 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.
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.
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?.
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 do you speed up the fermentation of moonshine?
So, say you brew 5 gallons of beer day one, aerate and pitch an adequate yeast pitch for that size beer, then put 5 more gallons on top of that 12-24 hours later you will drastically speed up fermentation time. Just be sure to aerate each batch well.
How Commercial Moonshine Mash is Made
Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation. Moonshine mashes can be made in three different methods, according on the experience of a commercial distiller.
The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-quality product of consistent quality.
Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).
The “thin mash” recipe might serve as a good middle ground.
1- Corn Whiskey
Corn sold for a few dollars at market could readily generate several hundred dollars after being mashed, fermented, and distilled, according to early American farmers. Corn also produces a higher output of sugar than other grain crops. In this way, crushing maize and converting it into alcohol became the traditional technique of alcohol production on the early American frontier, giving rise to the term “corn whiskey.” When it comes to crafting a craft spirit, a commercial distiller who wants to produce a high-quality finished product would assume that pure, all-grain whiskey is the way to go.
Listed below is a straightforward method for creating a corn whiskey mash, with some extra alternatives available for the more experienced distiller:
- The following ingredients: 5 litres of water
- 8.5 lbs of flaked maize
- 1.5 lbs of crushed malted barley
- Yeast- Read this article to find out how much yeast a professional distiller would need in their process.
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.
- The following ingredients: 10 gallons of water (5 gal to begin, then 5 more)
- 8.5 pounds of flaked maize
- 1.5 pounds of crushed malted barley
- 6-8 pounds of sugar
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.
2 gallons of water (no hotter than 120 degrees) should be heated before adding sugar a few pounds at a time. Stir until the sugar is completely dissolved, then add additional sugar. Continue to add sugar until all of the sugar has been added and dissolved. Pour this mixture into a fermenter and top it over with 3 more gallons of water. To get a final temperature of 96 degrees, increase the heat of the extra water by a small amount. Once the final liquid temperature reaches 70 degrees, add the yeast.
In order to get the quickest fermentation period and the best alcohol output, aim for a steady fermentation temperature of 70 degrees.
Allow it to rest for one week to ferment and another week to settle before serving. Then, carefully siphon the liquid into a still, taking care not to overfill it (the vapor cone should not contain any liquid).
Is Making Moonshine Legal:
Keep in mind that this information is provided solely for educational purposes. The process of making beer is lawful since it is substantially the same as making beer, which is now permitted in all 50 states, however distilling alcohol is illegal unless an individual obtains a fuel alcohol plant permission or a distilled spirit plant permit, respectively.
A Brief History of Moonshine:
The Great Depression, Prohibition, and limited access to the mountainous region of Appalachia all contributed to the creation of moonshine, a beverage that is now practically forgotten yet has a legendary reputation. The phrase “Moonshine” used to be used to refer to any type of homemade whiskey. In part, the word came up as a result of the fact that early “bootleggers” frequently brewed their whiskey in the middle of the night, under the light of a full moon, in order to keep their activities hidden from neighbors and the authorities.
In the case of moonshine, there is no conventional formula; it can be produced using any mix of grains in any style of still.
Moonshine Mash Recipe
Moonshine was first produced during the American Revolutionary War. The federal tax on alcoholic beverages was implemented by the government in order to raise funds for a longer war effort. Since most troops coming home were dissatisfied with a new tax, they began making their own homemade spirits immediately after fighting to free themselves from oppressive taxing British authority. This allowed them to dodge the tax while still enjoying their booze. Moonshine Mash, to be precise, is a kind of whiskey made from maize.
- When prepared properly, moonshine might be used to treat common colds and even to fuel automobiles back in the day.
- The harvest of corn took place throughout the hot summer months.
- The whiskey would remain in barrels for lengthier periods of time while it traveled to its destination, allowing the tastes to combine, mellowing the whiskey’s color, and blending the flavors together.
- After a while, the corn liquor evolved into bourbon.
- The majority of maize whiskeys were produced deep in the mountains of Maryland and throughout the state of Florida.
Copper tubing, a pressure cooker, a drill set, big metal pots, cheesecloth, and cornmeal are all used in the production of today’s moonshines. You can construct a functional still to distill your own corn whiskey with the help of these supplies.
What Is Moonshine Mash?
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
- 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)
- Heat the water in the saucepan to 120 degrees Fahrenheit. The cornmeal should be stirred into the boiling water until it is completely dissolved
- 30 minutes after adding the sugar, continue to stir the mixture while keeping the temperature at 145F. Turn the heat down to a minimum. 1 cup of hot water should be used to dissolve the yeast cake. Combine the cornmeal with the malt extract and dissolved yeast
- Mix well. Empty the contents of the container into another non-reactive vessel (glass or ceramic)
- 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.
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How to Make Moonshine Mash
Article in PDF format Article in PDF format Using only a few simple components, moonshine mash is a common method of producing an alcoholic beverage. To begin, combine the cornmeal, sugar, water, and yeast in a large mixing bowl. Afterwards, ferment the mash to make it alcoholic, and distill the resulting liquid to make it delicious to drink. After that, you may consume moonshine mash on its own or mix it into cocktails or other beverages to give them a little more kick.
- The following ingredients: 2.5 pounds (1.1 kg) ground cornmeal
- 10 pounds (4.5 kg) white granulated sugar
- 10 gallons (38 liters) water (preferably distilled if feasible)
- 1 and a half ounces (14 g) active dry yeast (ideally Turbo)
- 1 to 2 cups (0.24 to 0.47 l) water
- 1-2 bags dried fruit (optional)
- 1 to 2 cups (0.24 to 0.47 l) sugar
- 1 Bring 10 gallons (38 l) of water to a boil in a stainless steel kettle that holds 20 gallons (76 l). Pour in enough boiling-temperature water to cause big bubbles to form on the water’s surface
- Sterilize and thoroughly clean the pot before using it. Use caution while handling a pot that looks to be unclean or discolored.
- 2Add 2.5 lbs (1.1 kg) of cornmeal and bring to a boil for 5-7 minutes, stirring constantly. Once the water comes to a boil, add the cornmeal and stir it in with a wooden spoon until well combined. Continue to whisk it until it becomes thick and creamy in consistency. Advertisement
- s3 Reduce the heat to 150 degrees Fahrenheit (66 degrees Celsius). Reduce the heat to a low setting so that the cornmeal remains heated but is not boiling. Investing in a thermometer for the cornmeal will guarantee that it remains at the proper temperature
- When the cornmeal is cooled, it will be more likely to interact correctly with the yeast when it is added to the batter.
- 4 Add 10 pounds (4.5 kg) of sugar and 1 2 ounces (14 g) of yeast to a large mixing bowl. Pour the sugar and yeast into the cornmeal and mix thoroughly. To blend the ingredients, use a wooden spoon. Stir it for 5-10 minutes till it becomes smooth. The consistency of the mixture should become soupy and thin.
- Once the sugar and yeast have been well combined, remove the mash from the heat.
- 5 If you want to add extra taste, mix in some dried fruit mash. You can add 1-2 bags of dried fruit and 1 to 2 cups (0.24 to 0.47 l) of water if you want to make the mash more fruity-flavored. Then, using a fork, mash up the dry fruit in the water until it turns more like a juice. In a medium-sized mixing bowl, combine the dry fruit mash and the cornmeal mixture until well combined.
- In order to enhance taste, try a fruit mash made with bananas, apricots, and pineapple. It’s also possible to add a fruity flavor to the combination by including dried fruit mash made from blueberries, cherries, and strawberries.
- 1 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.
- 2Leave it to ferment for 4-5 days before using it again. Using Turbo yeast, you should expect your moonshine mash to ferment in 4-5 days. The fermentation process might take up to 1 week if you are using bread yeast. 3 Large bubbles on the surface of the mash should be looked for. If there are huge bubbles that are moving extremely slowly or 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
- 1 If you have access to a copper still, distill the mash in it until it is clear. You may either rent or purchase a copper still from your local brewing supply store. You should look for a copper still that has been designed specifically for homebrewing, since they will be smaller and more compact. Then, pour the mash into the copper still and distill it according to the instructions that came with the copper still.
- If you want to manufacture moonshine mash and other home alcoholic drinks on a regular basis, you may want to consider purchasing a copper still. A copper still holding 13 gallons (49 l) of water can cost between $900 and $1300 USD.
- 2 Construct a makeshift still out of a pressure cooker and a copper tubing. In a pressure cooker, bring the mash to 173 degrees Fahrenheit (78 degrees Celsius). Electrical tape should be used to secure a coiled copper pipe to the vent of the pressure cooker. Run the copper coil through a pail of cold water and place the other end in a clean container to finish the process. As the mash cooks, the vapors from the pressure cooker exhaust will pass through the copper pipe and condense to form moonshine as it passes through the copper pipe. After that, the moonshine will pass through the pipe and into the clean container.
- Because this is a home-made technique to making a copper still, you may need to keep an eye on it to verify that it is operating properly. Check to see that the mash maintains a steady temperature so that it may condense into moonshine.
- 3Allow the mash to cool completely. Once the mash has been distilled, allow it to cool to room temperature before using. The mash should have the appearance of a transparent liquid with contaminants floating about in it. 4 Cheesecloth and a strainer can be used to filter the mash. A big plastic strainer should be placed over a large soup pot. Afterwards, put the cheesecloth over the strainer to prevent it from becoming clogged. Using your non-dominant hand, place a smaller strainer over the cheesecloth and hold it in place with your dominant hand. Maintain control of your dominant hand while scooping mashed potatoes into the smaller sieve. Elevate the smaller strainer over the bigger one to eliminate larger contaminants such as large bits of cornmeal or fruit.
- After that, you may compress the cheesecloth to remove any minor contaminants from the mash that have remained. The cheesecloth should remove any debris that has accumulated on the surface of the mash, or on the head, allowing the mash to flow clean. Rinse the strainer many times until you have removed all of the mash. If you look in the soup pot, it should be clear and clean
- Once the contaminants have been squeezed out of the mash, toss them in the garbage.
- 5 Place the moonshine mash in sealed glass jars to keep it fresh. Make certain that the glass jars are sanitary and free of debris. Keep them in a cold, dark area with a tight-fitting lid. After that, you may consume moonshine mash on its own or mix it into cocktails and other beverages.
- The mash for moonshine should last for at least 6 months to 1 year if it is kept correctly.
Create a new question
- Question What can I do to make my moonshine mash more flavorful? If you want to flavor the bottle, you may buy seasoning or place sliced fruit, such as peaches and apples, inside it for a month or two
- Question Is it necessary to stir the corn mash before distilling it in order to make the mash operate more effectively if there is still starch present? Yes, since the results are often better when the mash is stirred before distilling, which helps to make the mash work
- Question Is it necessary to strain the mash before adding it to the boiler? Yes, without a doubt. In the event that any sediments are allowed to remain in the wash, they will sink to the bottom of the cooking pot and burn. If you’ve ever had a few pinto beans burn in a pot, you’ll know what type of flavor you’ll get in your booze
- If you haven’t, you should try it. Question Is it still necessary to add yeast if I’m using self-rising meal? I’m not a big fan of “adding” yeast to recipes. Instead, I use entire feed corn that has been grown in the ground for three to four days in a canvas sack. As soon as the sprouts are done, I pour them into a small kiddie pool, smash about half of the sprouts with a rolling pin, and set them out in the sun for three to four days, or until they are totally dry, taking care to cover them at night as they dry. Due to the fact that it catches naturally occurring wild yeast from the air, this process removes the need to add yeast, resulting in a purer tasting moonshine. Question In the pressure cooker procedure, how can I pass the copper coil through a bucket of cold water to remove the impurities? Make use of a 5 gallon bucket and drill a hole in the side of the bucket at the bottom that is the same size as your tube. Place the copper coil in the bucket and pass the end of the coil through the hole you created. Connect the copper tubing at the top of the bucket to the pressure cooker using a hose clamp. Make a tight seal around the tube and through the opening you made to ensure that the bucket remains waterproof. Fill the bucket with water and ice, or leave a hose connected to the bucket running to change the water over. This water is just for the purpose of cooling down the vapor inside the copper tube, which will eventually condense into a liquid. The alcohol will drop out of the tube on the end of the tube that is connected to the bucket
- This is normal. Question What is the best way to prepare strawberry mash? In the recipe, you may use strawberries for the cornmeal if you choose. The way my family has done things for centuries has been this way. Question What is malt extract, and how does it work? It is the sugars taken from grains during the malting process. It is possible to make dry and liquid versions of the dish, and a good recipe would explain which was intended. Question How long do you think it will take for the mash to be ready? In order to get the mash ready for your brew, it will take around 3 1/2 to 4 weeks. Question Is it necessary to discard the first batch of moonshine once the still begins to produce alcohol? According to what I’ve heard, the initial batch can be toxic. Yes, you should discard the first 60 mL of the solution. This is due to the fact that 60 mL is the required amount of time to begin boiling the wash
- Question What is the cost of a moonshine mash still in today’s money? Depending on the size and materials utilized, prices might range from as little as $200 to as much as $8000.
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- The use of a home still while making moonshine puts you at danger for bacterial contamination and alcohol poisoning. Make your own decisions at your own peril. It is unlawful in the United States and many other countries to make alcoholic spirits or moonshine for personal use or for sale unless you have the right licenses and permissions in place.
Things You’ll Need
- Stainless steel pot with a capacity of 20 gallons (76 l)
- Stovetop or outdoor burner
- A liquid thermometer
- A wooden or metal spoon with a long handle
- Using a pressure cooker A copper pipe that has been coiled
- The use of electrical tape
- The use of a copper still
About This Article
Summary of the ArticleXBring water to a boil in a 20-gallon saucepan to prepare moonshine mash. Boil for 5-7 minutes after adding the cornmeal. Then turn the heat down to low and add the sugar and yeast. Remove the pan from the heat after 5-10 minutes of stirring, or when the mixture has turned soupy. More flavor can be added by mashing dried fruit in water until it becomes more of a juice, then adding it to the mash. Area the mash in a cold, dark place for 4-5 days to allow it to ferment. Continue reading if you want to learn how to distill and filter the mash.
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Did this article help you?
There are several moonshine mash recipes available, including Sweet Feed, Rye Bread Whiskey, Peach Moonshine, Coconut Rum, and Grandpa’s Moonshine, to name a few. With all of these variants, you may want to brush up on your knowledge of how to produce moonshine before we get started. Moonshine continues to be outlawed to this day. If you continue to sell, import, or own moonshine while not having the proper official permit, you might face serious consequences. Having said that, hobbyists may still purchase the supplies and create their own stills using these instructions.
1. Sweet Feed Moonshine Mash
This moonshine mash recipe is either the worst thing that has ever happened to equestrians, or the nicest thing that has ever happened to them.
You can ferment almost anything as long as it has sugar and starch, and horse feed is no exception to this rule. It may seem unusual, but we have created vodka that has been laced with snakes, so why not experiment with it?
- One box of whiskey yeast
- Thirteen pounds of sweet feed
- Six-and-a-half gallons of water
- And six pounds of sugar
How to Make
- Ensure that you have enough feed to cover the bottom of your fermenter bucket
- Around 4-5 inches should be plenty. Fill the fermenter halfway with hot water, then add your sugar and mix well. Combine the sugar and water until it is completely dissolved. Fill the remainder of the container with warm water until you have 6.5 gal of mash. If there is any remaining room in the fermenter, it should be at least 3 inches. After the mixture has cooled to around 75 or 80 degrees Fahrenheit, add the yeast. Leave it covered with the lid for 5-6 days to allow the flavors to blend. It should be run at 150-160 proof. Before distilling, strain the mash through a fine mesh strainer. This eliminates sediments from the spirit, resulting in a clear spirit. You only need to distill the mixture to be ready to use it
2. Rye Bread Whiskey
The rye bread whiskey recipe is yet another odd and crazy moonshine mash recipe. Pumpernickel is a dark and rich bar of chocolate that may be used to manufacture homemade whiskey. Make sure you buy fresh fruits and vegetables rather than those purchased from a shop because there is a strong risk that they have been treated with preservatives.
- The ingredients are as follows: 9.00 pounds sugar
- 6.00 gallons water
- 3.00 lbs. Rye bread (dark and dense)
- 0.70 ounces of yeast nutrients (optional)
- And 0.67 ounces of distillers. Yeast
How to Make
- Cut the rye bread into little pieces to make it easier to chew. You may either use a food processor or your hands to do this
- The choice is yours. In a large saucepan, combine the bread pieces with 1.5 gallons of water and bring it to a boil for around 5 minutes. Continue to stir continually
- When done cooking, remove the saucepan from the heat and stir in the sugar until totally dissolved. Discard any remaining particles and transfer the mash to a fermenter. Fill the tank with water until it reaches the 6-gallon mark. Take note of the temperature, which should be 82 degrees Fahrenheit
- And Place the yeast on top of the mash and cover the fermenter with a lid to keep out the air. Shake the fermenter vigorously for 30-60 seconds to add air into the mixture
- And Allow for one week of fermentation by storing the bucket in a dark spot at room temperature. When the mash is finished, distill it.
3. Peach Moonshine Mash
Peach moonshine is the perfect drink for those searching for something a bit more fruity and simple to produce. This moonshine mash recipe is excellent since it becomes more mellow with age and has a sweeter flavor when compared to other types of liquor. Peaches have been shown to boost heart health as well as assist with digestion.
- 20 pounds of peaches
- 6 pounds of granulated sugar
- 6 gallons of water
- 2 packets of vanilla extract Champagne Yeast
- 1 package of Pot Still Turbo with Pectic Enzyme
- 1 packet of Champagne Yeast
How to Make
- Remove the pits from the peaches and mash them up in a large saucepan until smooth. Heat the water until it reaches 150 degrees Fahrenheit by adding it in small batches. In a separate bowl, combine the sugar and mix until thoroughly dissolved
- Remove the pan from the heat and allow it to cool to 80 degrees Fahrenheit before serving. Fill the fermenter halfway with the mixture and add the yeast. The lid should be used to secure the fermenter. Allow for a 5-day fermentation period. Remove the mixture from the heat and distill it
- A quart of the distilled product should be refrigerated to bring back the taste.
4. Coconut Rum Moonshine Mash
Apart from providing a tropical flavor, coconut rum also has several health advantages due to its high antioxidant content. But first, you must learn how to create rum, which is required before you can brew our coconut rum moonshine.
- 16 oz. water
- 2 mature brown coconuts
- 0.75 lbs. sugar
How to Make
- Drill a hole in the coconut to allow it to be opened
- Pour the coconut water into a jar (if you intend to store it)
- Then, Preheat the oven to 300 degrees Fahrenheit for 15 minutes and bake the coconuts for 15 minutes. Removing them from the oven and allowing them to cool is a good idea once they’ve been cooked Break the coconut shells off with a hammer and scrape off the white raw coconut meat with a scraper to finish
- Remove any undesirable particles from the meat by washing it under running water
- And In order to break down the meat, a food processor or blender should be used. A cheese grater, or a knife, can be used in its place if you don’t have one. Fill a kettle halfway with water and bring it to a boil
- Stir in the sugar until it is completely dissolved. Allow it to cook for a while before adding the raw white coconut meat. When the mixture is simmering, continue to stir it for 3 minutes. Combine all the ingredients in a mason jar and top it up with some rum. Close the container with a lid and store it in a cold, dark location. Allow it to soak for three weeks. For the duration of this period, shake the jar at least once a day. Using a strainer, strain the mixture and put it in your refrigerator to keep the flavor.
5. Grandpa’s Moonshine Mash
Your grandpa’s moonshine mash will be the smoothest beverage you’ve ever made. It’s produced with oats, which are a morning staple for many people.
- Recipe ingredients: 10.0 lbs.White Sugar
- 6 gal Water
- 4 oz.Bread Yeast
- 2.5 lbs.Quick Oats
- 2.0 lbs.Brown Glucose Syrup
- 1 Pomelo Fruit
- 1 Pomelo Fruit rind
How to Make
- Combine all of the ingredients in a fermenter by pouring hot water over them and mixing well. Allow it to cool to roughly 80-85 degrees Fahrenheit after stirring until all of the sugars are dissolved. Add the yeast and cover the container with a lid. 7 days of fermentation, followed by 7 days of settling time, until the liquid is clear Remove any junk that has accumulated on the surface of your liquid
- Add the pomelo fruit to the still once it has been peeled and chopped
- You just need to distill the liquid and you’ll be set to go
Moonshine has a storied past that has reached criminal dimensions. In the meanwhile, you may make moonshine mash recipes in the comfort of your own home. If you want to infuse different tastes into your moonshine, you’ll need to use different procedures, so be sure to read the directions thoroughly before you begin. Keep in mind that selling and distributing this beverage might get you in serious legal jeopardy – proceed with caution! Which of these moonshine mash recipes is your personal favorite and why?
How to Make Moonshine: A Distillers Guide Corn Moonshine
This book is a distillers’ guide to making moonshine. Moonshine made with corn
How to Make Moonshine:A Distillers Guide For Corn Moonshine
The most recent update was made on October 25, 2021.
Getting Started: Picking Your Type of Moonshine Mash
When preparing to make a batch of moonshine, we have a number of different mashes from which to pick. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity. This insight paved the way for the development of our beloved booze. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices.
As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.
With the same amount of maize, you may increase your mash yield by a factor of two.
In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.
However, you are welcome to use one of the various approaches described in the manuals you might find online. Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.
How to Make Moonshine: Corn Mash Recipe
- A five-gallon bucket of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, a mash pot, a fermenting bucket, a heat source, a thermometer, and a long spoon.
- Start by placing your mash pot on a heat source and filling it with 5 liters of water
- 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)
- 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.
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
Preparing for your still and staying on top of it are both crucial to your success. After your last run, even though you cleaned and rested the still, it is still advised that you clean it before transferring the mash water to the fermenting vessel(s). If your copper still has a salt buildup, this is extremely important to remember. This is the best moment to include packing in your column. The amount of copper packing that is adequate for your configuration should be used to fill your column’s packing chamber.
It’s finally time to fill the still with your mash water.
The goal here is to reduce the amount of silt in your mash water to as near to zero as you can get away with it.
How To Make Moonshine: Collecting Your Distillate
Congratulations, you have progressed from researching How to Make Moonshine to actually creating your own moonshine! Make certain that you are pouring your distillate into a glass container as you are generating it. Never use plastic containers since they can contaminate your product with BPA, among other things, and cause additional problems.
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.
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.
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.
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 were able to produce a fantastic batch. The only thing left to do is thoroughly clean your whole equipment. Allow for complete drying before storing in a cold, dry location. Learning how to create moonshine requires you to take on the roles of both a scientific and an artist at the same time. There’s a delicate balance to be struck here, and it can take years to master. We urge that you keep meticulous records of your moonshine production at all times.
- Thank you for stopping by.
- Thanks for stopping by.
- If you enjoyed this advice on how to produce moonshine, you might also be interested in our instructions on how to make rum and how to make vodka.
- The most recent update was made on October 25, 2021.
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Basic Moonshine Mash Recipe
“Moonshine” is a type of alcoholic beverage made from the fermented sugar of malt grains such as oats, cornmeal, or wheat. Moonshine is a powerful alcoholic beverage with a simple formula, which has helped it to become famous over the years as something that can be created by both amateur and professional distillers. Even though there are a plethora of great (and tasty!) moonshine recipes out there, here is a basic one that can be customized to suit the items you have on hand or your personal taste preferences.
When you combine flour and water, you get a combination known as a “mash.” Mashes are also utilized in the production of other alcoholic beverages, such as whiskey.
Prior to distilling, you can strain the mash to remove any solid husks or plant debris that has accumulated.
The alcohol may be removed from the water using a distillation process, and you can enjoy your own superb handmade whiskey as a result of using either the mash or the wash.
- Corn meal does not filter well out of a wash, and a cornmeal mash may burn the bottom of a copper still
- The first product in a distilling batch has the highest alcohol proof
- Measure your yeast fermentation and the mash’s alcohol content using a hydrometer
Step 1: Research and Purchase Ingredients
Basic Moonshine Mash Recipe
- 5 gallons of malt grains (rye, barley, or a combination of grains)
- 1 package of bread yeast
- 10 pounds sugar (any kind)
- 5 gallons warm water
Because moonshine has often been made in secret, there are no standardized measurements for the different ingredients in moonshine – it can be a process of trial and error to find a recipe that you like and that works well in your moonshine still. Most people have used 5-gallon grain buckets to measure grains over the years, and that is often still a typical measurement given, because stills are also measured in gallons Some recipes call for yeast, while others call for sugar. Ours, however, requires a bit of both.
It’s best if you can use distilled water to make your moonshine mash, because you know that distilled water will not add any impurities that could throw off the fermentation process, or the flavor or alcohol content of your final product.
Step 2: Prepare Mash
In a fermentation chamber, combine approximately 5 pounds of sugar with 1-2 gallons of malt grain. Add warm water until the sugar dissolves – the water should be warm enough to dissolve the sugar but not hot enough that it kills the yeast. Stir the mixture as the sugar dissolves. Continue stirring as you add the remaining grains, sugar, and water. Keep stirring until all sugar dissolves.
Step 3: Wait for Fermentation
Cover the fermentation container, while still allowing the mash to “breathe.” The mash can take 2 weeks or so for all the yeast to have turned as much sugar into alcohol as possible, if you let this process (called “clearing” the mash) happen naturally. However, you can use a product like Turbo Clear to shorten your fermentation time to as little as 4 days. When the bubbles are large and slow to move to the top of the container, you might check to see if your mash is ready to distill. Distill the mash or wash in a clean, high-quality copper still, and your final moonshine should be between 90 and 140 proof, depending on the alcohol by volume of the mash.
Moonshines can also be flavored after distillation, by having fruit soak in a container of moonshine for a number of days, then straining out the solid materials.
There is no end to the uses for this versatile, easy-to-make, and strong-willed alcohol.
Jim Thomas contributed to this article.
How to Make the Smoothest Mash Recipe for Moonshine
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)|
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.
- This eBook is now available for purchase.
Step Two: Mix the Mash
Pour the cracked grains into a 30-gallon container and whisk in 25 pounds of sugar until well combined. When the sugar has completely dissolved, add 15 to 20 gallons of cold water at a time until the mash mix reaches a total volume of 30 gallons (by volume). Sweet feed and yeast pack are added to chopped corn. After hearing from a number of my readers that it can be difficult to get unpelletized sweet feed for this recipe, I developed an ingredients package that you can purchase that has everything you need to mash a 10 gallon batch.
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!
I hope you have liked this post and that you will find the recipe to be simple and enjoyable to prepare! You will thoroughly love the exceptionally smooth whiskey that is produced by this mash. Just keep in mind that moonshine production is both an art and a science, and your first batch will almost certainly not be flawless, and your second batch will almost certainly not be either. Nonetheless, if you persist with it and master the intricacies of your still, you will soon become an expert in the art of moonshining production!
Good luck with your stilling!
Home Made Corn Mash Moonshine Recipe
Well, maybe not as straight after you take a good healthy sip of those results! If you want to get a true classic moonshine experience this mash recipe is as authentic as it gets. Just make sure that youre using quality corn seeds for the mash, well-ground (but not into flour, mind you). Both the fermentation and distillation steps should be fairly simple with this moonshine recipe, so even inexperienced runners can get great results with this one. If you’re still learning how to perfect your shine, we recommend you check our guides onhow to make moonshineand commondistilling equipment!
Turbo yeastis famous for producinghigh volume of liquorthough.
When using grain, it needs to be mulched for whichAmylase Enzymeis essential.
- Comes in a hefty, 2 Pound Vacuum Packed Pouch
- Active Dry Yeast from one of the most popular brands worldwide
- This is active dry yeast, and is ideally used for temperatures between 110-115 degrees Fahrenheit
- Active Dry Yeast is designed for yeast-leavened bread and dough
- From the popular brand Red Star
Best Equipment for this Recipe
This mash doesn’t require a super high proof so if you’ve got a pot still you should still see great results. If this is your first run, make sure you have all the extra needed equipment to ensure it goes off without a hitch!
This mash doesn’t require a super high proof so if you’ve got a pot still you should still see great results. If this is your first run, make sure you have all the extra needed equipment to ensure it goes off without a hitch!
These puppies are super handy for the messy job of racking the liquid off into your still’s boiler. There are cheaper home-depot methods yes, but making a mistake while racking a full heavy fermentation container can be devastating. Have you ever lost half the mash all over the floor because your hands got wet/slippery? I cried a little. The cost for this little gadget is well worth the stress and frustration of having to re-rack your mash because you messed it up the first time, or worse, lost half of it.
- Heat the water to ~100F to aid with mixing
- Mix sugar with corn and water in the fermentation bucket by thoroughly stirring the liquid with a spoon for a couple of minutes
- Add the yeast then seal the bucket with the lid
- Place the airlock in the respective opening, making sure that the seal is airtight
- Allow the mash to ferment completely, which should take about 2 weeks in total. Once the bubbling in the airlock stops, leave for an additional 2-3 days
- Open the fermenter and rack the wash (filter off any solids and sediment) by using a siphon tube and (optional) filter
- Place the collected wash inside your still’s boiler and fire it up
Depending onyour still typeyou may obtain different final proof of moonshine as well as drop rate. Pot still users may require a second (or third) still run to obtain higher proof moonshine. It is very important to discard the first 5oz or so (the foreshots) of the collected runnings as these usually contain methyl and other harmful fusel oils. Make sure to collect the liquid into glass vessels, do not use plastic, as the spirit coming out of the still is hot.
It’s recommended to use smaller vessels in order to observe the exact distinction between different fractions (cuts) of the moonshine. If needed, taste the spirit by mixing a small amount with an equal amount of cold drinking water. Patience and restraint are a ‘shiners best companions!