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How To Remove Corn From The Moonshine Wash? (Solution found)

How to make corn mash for corn moonshine?

  • Cooking your Mash 1 Place your water in your large pot and heat to 165°F. 2 Pour your corn into the pot and stir for about five minutes. 3 You will notice that the mash will take on a gel like texture. 4 Continue to monitor the temperature of the mash with your cooking thermometer. More items


Do you strain the corn in mash before distilling?

You’ll know when the mash is done when you can no longer see the bubbling produced by the yeast as it releases carbon dioxide. Once the fermentation is complete, strain the liquid to remove the spent solids and place the liquid into your still.

How do you Lauter corn mash?

The mashing takes place in the insulated cooler (where the mash temperature will change by less than a degree or two an hour) and when mashing is done, a valve is opened, and lautering proceeds using the cooler itself as the lauter tun, without having to transfer the mash to a separate container.

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

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

Can you use cracked corn for moonshine?

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

What is the best corn for moonshine?

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

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 much moonshine will 5 gallons of mash make?

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

Can you put too much yeast in moonshine mash?

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

What does glycerin do to moonshine?

Glycerin is an organic product that is used for adding smoothness, body and slight thickness to liqueurs. It can also be used to slightly increase sweetness and take some of the “edge” off moonshine. Add up to 2-oz. (60 ml) per gallon (4L) for finished product.

How much glycerin do I add to moonshine?

Shake the 50 ml (1.7 US fl oz) bottle well before use. For standard spirits add 5 ml (0.17 US fl oz) per 1 L (34 US fl oz) to improve fullness and mouthfeel. Follow the individual instructions in the Craft Kit recipe booklets or experiment to create your very own, uniquely flavoured spirits.

Does moonshine mellow with age?

Aging any whiskey, moonshine, brandy, or other spirits can add a lot of flavor, complexity, depth, and smoothness to the final spirit.

Corn Whiskey Mash Recipe

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

The following is a step-by-step corn whiskey moonshine recipe that is accompanied with photographs and illustrations.

Check out our page on How to Make Moonshine Mash for a more recent version of this recipe.

We produced, stored, and utilized this alcohol in line with the rules of the Therapeutic Goods Administration.

A commercial distillery would most likely create maize whiskey in the manner described below.

Mashing Equipment

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


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

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


  • To get this temperature, we heated 6.5 liters of water to around 165 degrees Fahrenheit. We turned off the heat as soon as the desired temperature was attained. It won’t be required for quite some time. Afterwards, we added all of the crushed corn to the boiling water and stirred for around 3 to 5 minutes. After that, we stirred for 5-10 seconds every 5 minutes for the next 5 minutes. This is the beginning of our mashup
  • As the corn is agitated, it will develop into a gel-like substance. We were not frightened when this occurred because it is a totally common occurrence. The maize is being broken down and starch is being released, resulting in a thickening of the mixture as it breaks down. When the barley is added and the mashing process begins, the mixture will become noticeably thinner.
  • While stirring, we kept an eye on the temperature. Once the temperature had cooled to 152 degrees, we added the malted barley and stirred for 1-2 minutes until it was dissolved. After the mixture had been mixed, we covered it and let it “rest” (sit) for 90 minutes.
  • As a result of the resting period, enzymes found in malted barley will convert starches found in both corn and barley into sugar. Later on, during the fermentation process, yeast will be added, and the yeast will be responsible for converting the sugar to alcohol by fermenting it. For clarification, what we’re ultimately aiming to achieve during mashing is convert grain starch into sugar, which will then be fermented by yeast and converted into alcohol during the fermentation process, as previously stated. The enzymes contained in malted grains (for example, malted barley) are responsible for converting the starches in the grains into sugar. If enzymes are not present, none of the starch will be turned into sugar, and the fermentation process would be unsuccessful. For this recipe, it is crucial that malted barley, rather than plain flaked barley, be used
  • Otherwise, the results would be disappointing.
  • When we were waiting for the mash to finish, we prepared a “yeast starter” by rehydrating our yeast in a glass of water. For this recipe, we used 2 packets of active dry bread yeast with 1/2 cup of 110 degrees F water and 1 teaspoon of sugar
  • The result was a light, fluffy loaf of bread.
  • By completing this step, we were able to confirm that the yeast was functioning properly (if the yeast is functioning properly, a “yeast cake” would form and expand on top of the water). This phase also provides the yeast with an opportunity to obtain a “head start.” Once the yeast is introduced to the mash, it will be able to start fermenting at a quick rate almost immediately. Because of this, there is less danger of the mash becoming contaminated by ambient germs.
  • Having allowed the mash to rest for 90 minutes, we needed to chill it to a temperature appropriate for adding yeast. Temperatures are usually in the range of 70 degrees at this time. A distiller can either use an immersion chiller to quickly cool the mash or just let it to sit for many hours to cool the mash. In order to separate the particles from the liquids, we passed the mash through a cheesecloth (or any fine strainer) once it had cooled completely.
  • If at all feasible, chill the mash as soon as possible to limit the possibility that it may become contaminated with ambient germs while it is resting in the refrigerator. Immersion chillers are excellent for this, and we prefer to use a cheesecloth to separate the solids from the liquids after chilling. We scoop a little amount into the cheesecloth bag at a time and then squeeze the hell out of it. Using tiny amounts enables us to wring out the bag and recover the majority of the liquid (resulting in a greater amount of finished product)
  • As soon as it was cold enough to handle and after the grain fines were removed, we aerated the mash by pouring it back and forth between two clean buckets. The aeration was done forcefully enough that froth and bubbles formed (which is an indication of effective aeration), but not too aggressively. Approximately 10-15 times, we poured the liquid back and forth. After aerating, we got a specific gravity reading by filling a test tube and using a hydrometer. If a distiller wants to perform this in another method, he or she can drop some of the product onto a refractometer collecting plate and measure the refractometer reading.
  • The importance of aeration cannot be overstated. Yeast require oxygen in order to thrive. Without adequate aeration, fermentation may fail and the yeast would be unable to function. Aerate
  • The specific gravity value is used to calculate the amount of beginning alcohol that may be present. Essentially, it allows one to predict how much alcohol will be present in the wash assuming all goes according to plan throughout the fermentation process. After fermentation is complete, a second reading will be done to ascertain the true alcohol level of the rinse. This value can only be calculated if both measurements are taken.
  • After aerating the mash and measuring the specific gravity, we added the full contents of our yeast starter to the mash and blended everything together. After that, we transported our mash to a fermentation vessel to ferment.
  • We use 2 tiny packets of bread yeast per 5 gallons of mash
  • Our favorite container for fermentation is a 6.5 gallon glass carboy
  • And we use a 6.5 gallon glass carboy to store the finished product.
  • The fermentation process is the final stage in the mashing process. As soon as we put the mash to the fermenter, we secured it with an airlock and allowed it to ferment for at least 1 week. It is possible for a distiller to leave this sitting for up to three weeks. As long as it’s bubbling, it’s still in the process of fermenting. Until there were no more bubbles to be seen, we left it alone.
  • We created our own airlock out of a rubber stopper, some transparent plastic tubing, and a few zip ties to keep the water out. A few times we looped it and filled the bottom of some of the loops with sanitizing solution, forcing air to bubble out while allowing no air to come in
  • This worked well for us.


Check out How to Distill – 101 for a brief explanation on how a commercial distiller might convert a wash into high strength alcohol. In addition, be sure to look at our copper still kits before you leave the store.

How To Remove The Taste Of Corn From Moonshine

Is it possible for you to explain how to employ the Amylase enzyme to convert starches into simple sugars? In terms of obtaining grain sugars, it’s the same as utilizing malted barley in a grain mash, but with far less effort. This sweet corn mash recipe yields 30 gallons of finished product. You may use the same formula to make 10 gallons of beer by reducing the amount of maize, sugar, enzyme, nutrient, and yeast by one-third. Then I take a large 6 lb 10 ounce can of cream style corn or whole kernel corn, which only contains corn kernels (no preservatives), grind it in a blender to make thin corn soup, then transfer it to a large pot and add enough water to make 4 or 5 gallons of liquid (depending on how much corn there is).

  • Using a candy thermometer, I heat it to 150 to 155 degrees Fahrenheit on a low flame in a saucepan.
  • Allow for one hour of simmering time at this temperature.
  • It is easy to see if the enzyme has done its work since the corn soup will be thick and sticky when you first start out, and after 1 hour it will be smoothed out and more watery.
  • As previously stated, adding the yeast nutrient is necessary because sweet corn and sugar alone will not provide enough food for a good fermentation (you can find both Amylase Enzyme and Fermax yeast nutrient on eBay for very low prices).
  • This is typical; the nitrogen in the yeast nutrition is responsible for the odor produced.
  • To brew 30 gallons of liquid mash, I pour this corn soup mix into my fermenter barrel, along with 50 lbs of cane sugar and enough hot tap water to fill the fermenter barrel halfway.
  • It is important to incorporate as many air bubbles as possible into the mash when mixing because yeast requires a lot of oxygen to get a good fermentation started.
  • Within 1 or 2 hours, it will begin to exhale gaseous substances.
  • It should not take more than three weeks at the most.
  • It yields a liquor that is pure, crystal clear, and pleasant tasting and fragrant.
  • What is the price of this service?

For 10 gallons, it would only cost you around $20 for everything, plus you would have enough left over to make several additional batches of the same thing. It cost around $48 to $50 to create 30 gallons of mash for my family. At Drinks Planet, Thomasedwin is a platinum-level member.

How to Make A Corn Mash – 11 Easy Steps That Will Make A Great Corn Whiskey – Learn to Moonshine

Although most home brewers are intimidated by the prospect of making their own corn mash, the process is actually pretty straightforward. Not to mention that the finished result will be one of the greatest tasting corn whiskeys you’ve ever tasted in your life. Using a straightforward step-by-step approach that everyone can understand, the following article will teach you how to prepare corn mash from scratch.

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Mashing Equipment

We’ll need some basic tools and equipment to get started. A big pot, a funnel, and a plastic bucket for aeration will be required. I prefer to use a 5 gallon bucket, cheesecloth, and an abrewers thermometer for this project. In addition, you may read this advice on the best distillation equipment available on the market.


Next, let’s double-check that you have all of the materials. You will require the following items:

  • 1 package of bread yeast from your local grocery store
  • 8.5 lbs. of crushed corn (if you get it from a feed store, make sure it doesn’t have any additives in it)
  • 5 gallons spring water (you can use tap water, but let it sit for a day or two to remove chlorine)
  • 2 lbs. of crushed malted barley (barley must be malted or this won’t work)
  • Additionally, if you have access to Generic Distillers Yeast, you may use it.

Procedure – 11 Easy Steps To Make Corn Mash

  • Step 1– Bring 5 gallons of water to 165 degrees Fahrenheit and turn off the heat. Fill the water halfway with crushed maize (about 8.5 pounds). 3. Stir for 2- 3 minutes, then stir once every 5 minutes until the temperature has dropped to 152 degrees Fahrenheit
  • You’ll see that the corn begins to gel as time passes. Those starches that are released from the corn are responsible for this phenomenon.
  • The fourth step is to add 2 pounds of Malted Barely. Step 5– Continue stirring for 1 minute more
  • Step 6– Cover with a cover and set aside for 1.5 hours.

Ingredients for Corn Mash While you’re waiting for the corn mash to cool, the enzymes in the malted barley are working to convert the starches in the maize to simple sugars in the malt. During fermentation, these sugars will be transformed to alcohol, which will be consumed. The reason for this is because yeast does not have the ability to transform starch into alcohol on its own. It must be in the form of sugar in order to do this. If you’re interested in learning more about how starch is converted to sugar, check out my postHow Enzymes Turn Starch Into Sugar.

  • Step 7– Hold off on drinking that beer just yet since you’re not quite finished. It might be wise to use this time to get a “Yeast Starter” cooking while you are waiting. The Starter will expedite the fermentation process and assist you in producing high-quality corn whiskey that will be delicious to drink. So I won’t go into detail on how to build a Yeast starter as I previously covered it in my previous post, “4 Steps to Making an Easy Yeast Starter.”
  • Step 8: Straining Corn Mash Through a CheeseclothOnce the Corn Mash has cooled to a temperature that can be handled, strain the Mash through a cheesecloth to remove the solids. Step 9-Aerate the mixture by pouring it back and forth between two buckets many times. Alternatively, you may pour it into a carboy and shake briskly for a minute or so. Using a hydrometer, determine the Specific Gravity of the Mash at this point in time. It is necessary to know how much alcohol will be present in the wash when fermentation is complete in order to calculate specific gravity.
  • Step 8: Straining Corn Mash Through a CheeseclothOnce the Corn Mash has cooled to a temperature that can be handled, strain the Mash through a cheesecloth to remove any solids. 9. Aerate the mixture by pouring it back and forth between two buckets many times. Alternatively, pour the mixture into a carboy and shake briskly for a minute or so. A hydrometer should be used at this point to determine the Specific Gravity of the Mash (SG). Specific gravity measurements are used to calculate how much alcohol will be present in the wash when fermentation is completed.


Please see the How to Distill – 101 article and video if you are interested in learning how to transform your corn wash into corn whiskey moonshine.

Filtering Corn Meal Mash – General questions

determined1 1Posted :Tuesday, February 26, 2013 10:41:44 AM(UTC)
Rank: NewbieReputation:Groups: RegisteredJoined: 2/26/2013(UTC) Posts: 1 while wanting to eventually make Apple Pie moonshine, I am a traditionalist when it comes to alcohol matters.I want to make a corn based mash instead of skipping out and making just the sugar mash.Tried one batch, strained it with a cloth, but still had quite a bit of corn meal in the mash.Once in the cook pot, quite a bit of the meal carried into the finished product.How do I distill without having the cornmeal in the final product?Thanks!
dieselduo 2Posted :Tuesday, February 26, 2013 10:54:47 AM(UTC)
Rank: Senior MemberReputation:Groups: RegisteredJoined: 1/24/2012(UTC) Posts: 629Thanks: 1 times Was thanked: 13 time(s) in 13 post(s) if you use coarse ground cm instead of fine(you can get it at most bodegas) and then use a clearing agent before siphoning I don’t think you will have that problem
3rdcoast 3Posted :Tuesday, February 26, 2013 4:05:13 PM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/12/2013(UTC) Posts: 11 Rack your ferment until its clear
heeler 4Posted :Wednesday, February 27, 2013 2:09:08 AM(UTC)
Rank: Senior MemberReputation:Groups: Registered, Moderator Joined: 4/14/2010(UTC) Posts: 1,666Was thanked: 13 time(s) in 13 post(s) “Leave it alone until it settles, your in tooooo big of a hurry. Most of us are of course, I think you said -in the finished product, well that tells me that you are pushing your heat WAY too much. If you are getting corn meal in the distillate then rethink your still and stillin methods, slow down and do it RIGHT. I dont know what kind of unit you useing so its difficult so advise but the problem can only be a few things. The still or cooking methodLet your wash settle and compact then use a gentler transfer method and leave all the meal behind.its really that simple. But that wont solve issues with useing your still in the worng fashion.”
Fritz The Cat 5Posted :Wednesday, February 27, 2013 8:47:23 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 6/4/2012(UTC) Posts: 83 I use those paint strainer bags. The wash is still yellow but there ain’t any solid chunks in it. And yea, if it’s coming out the business end of the still, you’re pushin’ it to hard.
heeler 6Posted :Wednesday, February 27, 2013 9:41:25 AM(UTC)
Rank: Senior MemberReputation:Groups: Registered, Moderator Joined: 4/14/2010(UTC) Posts: 1,666Was thanked: 13 time(s) in 13 post(s) That bag is good for seperateing the grains but it wont keep out the yeast byproducts so dont just dump all the wash into the bag.if you strain the grains before you ferment and then use a autosyphon or a racking cane to remove the liquid from the fermenter after fermentation, and then leave the goop in the bottom of the fermenter when you add the wash to your boiler, that should take care of any solids in the boiler.
Wewtster 7Posted :Wednesday, February 27, 2013 3:44:03 PM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 1/17/2013(UTC) Posts: 67 Used cracked corn Insteqd. It won’t be as messy and taste better I promise. Corn meal whiskey looks and taste like starchy crap.cracked/whole corn is the way to do it.
Tea Totaler 8Posted :Tuesday, March 05, 2013 12:54:19 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 6/23/2012(UTC) Posts: 38 I’ve been suffering this issue for a while and have settled on a pretty good solution.First, don’t be greedy or in a hurry.If you want lots of product in a hurry, use sugar and turbo.I installed a tube screen strainer about 1.25 inch off the bottom of my primary fermentor and attached the end to a spigot I drilled through the side of the bucket.When the ferment is starting to slow down a lot, I rack off of my primary into a clear glass secondary.I raise the primary, attach a hose to the spigot and let it drain into the secondary for 24 hours.I end up with a cloudy beer in the secondary and a fairly well drained grain on the primary.I set the secondary aside to finish and clear.How long?As long as it takes.I have learned that I cannot schedule a run until I have something ready to go.Once it is ready, you only have 2 – 3 months to run it before it goes bad.After a month or two, you can still run it and it will be fine.Back in the primary, I scoop out half to 2/3 of the used grain and dump a new batch on top.When the secondary is done, I siphon off only the clear beer.The sediment in the bottom I harvest, wash, and store a pint in the refrigerator.The rest I add to the boil of the new wash as yeast nutrient.If you try to get every ounce of beer out of the grain, you will make yourself crazy
Farmin in the woods 9Posted :Thursday, March 07, 2013 7:47:35 PM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 3/17/2012(UTC) Posts: 118 “I tried the corn meal a few times, then went to a cracked corn, and have much better results.BUT, before giving up on the meal, I used a siphon hose (think cut piece of garden hose) placed in the fermenter below the surface “”floaties”” and siphoned til it got to the gunk in the bottom.That worked pretty well, but I agree the meal wash never did have a taste I nor few enjoyed.I actually cut it to 50/50 with a neutral and it became paletable.I also agree if your getting solids in your finished product you’ve got your pot way to full, (try about 75 to 80% capacity), and/or your pushing it WAY too fast.Turn the heat down, slow it down and you shold be fine.BTW, I never got a corn wash to get “”clear””.clearer than mud maybe, but it never looked like something you’d willingly drink. Good luck FarminPS, most would suggest to start with your garden variety sugar/water wash, it is cheap, easy to make, simple, and lets you worry bout other things, like running your unit.i know thats what i did.then progress to the more intensive recipes. Farmin”

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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.
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  1. Start by placing your mash pot on a heat source and filling it with 5 liters of water
  2. Heat the water to 165 degrees Fahrenheit. After reaching 165 degrees Fahrenheit, turn off the heat and immediately stir 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. Pour the mixture into your fermenting bucket. 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 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

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

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

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

How To Make Moonshine: Collecting Your Distillate

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

Collecting Foreshots

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

Collecting Heads

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

Collecting Hearts

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. A good distiller will “shine” at this point based on his or her knowledge of science and their own sensibilities.

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.


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.

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  3. If you enjoyed this advice on how to produce moonshine, you might also be interested in our instructions on how to make rum and how to make vodka.
  4. The most recent update was made on October 25, 2021.

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Reusing Mash for Moonshine

Submitted by freddie (aiken soutn carolina) What do you mean by “running your mash over and again” and how does it work? Is there mash left in the pot or do you have to repeat the shine after each time you do it? **************************************************** This is the procedure must be followed in order to reuse your mash. You will utilize the old corn and yeast that was left over from the last run, which should still have a significant amount of beer left over from the prior batch. If you started with a recipe that yielded 5 gallons of beer, take 1 1/4 gallons of backset from your last run and mix it with 7 pounds of sugar, ensuring sure that all of the sugar has been thoroughly dissolved before proceeding.

  1. It is not necessary to add any additional yeast.
  2. Remove any corn that is floating on the surface of the water since it is old and no longer nutritious.
  3. You may now re-run the mash once more.
  4. Using a hygrometer is the only method to determine whether or not this is true.
  5. As soon as the shine appears, place your hygrometer on top of it to measure the humidity.
  6. When your container is more than half full, the hygrometer will begin to float, and it will tell if your shine is good or bad.
  7. A low value indicates the inverse of this.

You’ll know you have a nice, high alcohol level for your shine if you see a blue flame appear.

If, on the other hand, your flame is yellow, it indicates that your shine has gotten polluted at some point during the process.

When the levels of the hygrometer start to decline remove the container, replacing it swiftly with a second container.

The initial batch of moonshine that you make will be 1st grade shine, and it will not require any more distillation or processing.

Adding a spoonful of shine to the open fire every few minutes until there is no longer any blue flame and the fire hisses as if what you are using is water is the only thing you can do.

Repeat the process up to a total of eight times, at the most.

After that, thoroughly clean the fermenter and start over with fresh sugar, maize, yeast, malt, and water. To leave a comment, please visit this page. Participate by creating your own page! It’s a simple process. How? To return to the Homesteading Today Questions page, simply click here.

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Home Made Corn Mash Moonshine Recipe

Possibly not so much as soon as you take a good, wholesome taste of the fruits of your labor! For those looking for a truly vintage moonshine experience, this mash recipe is as close to the real thing as it gets. Just make sure you’re using high-quality corn seeds for the mash, and that they’re well-ground (but not into flour, mind you). Even rookie runners should be able to get excellent results with this moonshine recipe because both the fermentation and distillation procedures should be quite straightforward.

We have made use of red star yeast in this recipe.

The underlying concept is that starch turns to sugar, and that sugar should be transformed to liquor to make it possible.

Sale Red Star Active Dry Yeast, 2 Pound Pouch, Red Star Active Dry Yeast

  • Contains 2 pounds of active dry yeast from one of the most well-known brands in the world
  • Comes in a heavy-duty vacuum-packed pouch. As active dry yeast, it is best suited for usage at temperatures between 110 and 115 degrees Fahrenheit. Active Dry Yeast is intended for use in the production of yeast-leavened bread and dough. From the well-known Red Star company

Best Equipment for this Recipe

Given that this mash does not require a high proof, even if you only have a little pot, you should still get excellent results. In the event that this is your first time out, be certain that you have all of the necessary equipment in order to guarantee that everything goes off without a hitch.

Fermentation Jar

It goes without saying that you’ll need to ferment your mash. Sure, mason jars and the same bucket you use for oil changes in your automobile may be sufficient for the time being to keep things running smoothly. However, if you want to shine as brightly as the big boys, you must put in the necessary effort. The reason we use glass carboys is that, despite their weight, they are the most hygienic alternative. This is our favorite glass fermenter, and it is as follows: Old mash ingredients might become lodged in minor scratches in plastic buckets/containers, necessitating the replacement of old ingredients with fresh ones on a regular basis.

You might be interested:  Why Does The First Shot Of Moonshine Blind?

Not to mention airlocks, which you should always have a good supply of on hand for emergency situations.


If you have a still, these pups come in very helpful for the nasty operation of racking the liquor off into the boiler. Certainly, there are less expensive home-depot alternatives, but making a mistake when racking an overflowing and heavily fermented container may be disastrous. Have you ever dropped half of your mashed potatoes all over the floor because your hands were moist or slippery?

I burst into tears a bit. Because it saves you from having to re-rack your mash because you made a mistake the first time, or worse, losing half of it, the expense of this small device is definitely worth it. Moonshine made with corn mash

  1. To make mixing easier, heat the water to around 100 degrees Fahrenheit. In the fermentation bucket, combine the sugar, maize, and water by thoroughly swirling the mixture with a spoon for a couple of minutes
  2. Repeat the process. Place the yeast in the bucket and cover it with the lid. Placing the airlock in the appropriate aperture and ensuring that the seal is airtight is critical. Allow for thorough fermentation of the mash, which should take around 2 weeks in total. Once the bubbling in the airlock has stopped, continue to leave for another 2-3 days. Use a siphon tube and (optional) filter to open the fermenter and rack the wash (filter out any particles and sediment) out of it. Place the washed clothes in the boiler of your still and turn it on to heat them up.

In order to help in the mixing process, heat the water to around 100F. By thoroughly stirring the liquid with a spoon for a couple of minutes, you can get the sugar, corn, and water into the fermentation bucket. Then cover the bucket with its lid and let aside for a few hours. Placing the airlock in the appropriate aperture and ensuring that the seal is airtight is essential. It should take around 2 weeks for the fermented mash to reach its full potential. Wait an extra 2-3 days after the bubbling in the airlock has stopped.

Place the washed clothes in the boiler of your still and turn it on to heat them.

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

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


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, delicious, and time-saving. After you’ve gathered your ingredients, you’ll need to figure out how many gallons you’ll need to make your batch. Using different size recipes for mash batches, I’ve created the chart below, which is measured in gallons. The batch size may be changed easily by simply inserting different values from the chart into the following instructions:

Moonshine Batch Sizing Table

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

Step-By-Step Guide To Making Moonshine

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

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

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

Step Two: Mix the Mash

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 hard to obtain locally, but you can get it on 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.


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!

Still Types and Techniques

Types of Stills and Techniques of Using Them Diana Yates2019-09-11T17:14:44:00:00 Moonshining has always been a family business, with talents being passed down from one generation to the next. As wine poured out of the condenser, the Ingram family posed for a picture with their turnip still with pride. Franklin County, Virginia, in the year 1929 When the cap of froth has vanished, the mash is ready to be distilled into alcohol. It is possible for the moonshiner to determine how far along the fermentation process has progressed by touching the froth or by “cracking apart the cap.” The Blue Ridge Mountains of Virginia, about 1970s.

The turnip, so named because of its squatty turnip-shaped boiler (also known as the “pot”), has been around for hundreds of years.

Turnip boilers in the United States were historically constructed of copper sheets that were hammered into form and then riveted and soldered together.

When making whiskey in a turnip still, mash barrels or wooden boxes are filled with a mixture of ground grain (such as corn, rye, or wheat), water, barley malt (or ground sprouting corn), yeast, and/or sugar, depending on the recipe.

It may take three to four days or longer for the fermentation process in the barrels, depending on the outside temperature and the amount of yeast and sugar that has been introduced.

During the Great Depression, Joel Quinn and his family posed in front of their mountain still site.

The flake stand, which is the box on the right, is filled with water and contains the copper worm, which is responsible for condensing the alcohol.

During fermentation, a foamy substance known as the “cap” develops.

(Although this combination is significantly different from store-bought beer, some people enjoy it.) The beer is put into the “pot,” which is fashioned like a turnip, and the distiller lights his fire.

When the temperature of the still near the boiling point of alcohol (173°F), the metal top of the still, also known as the “cap,” is screwed into the bottom of the pot.

If the fire is too hot, the mash may burn, or it may “puke” through the cap and into the worm, which will kill it.

In the 1960s, the Blue Ridge Mountains of Virginia were photographed.

As the boiling alcohol vapors escape from the boiler, they pass through a cap and into the worm system.

The moonshine is captured in a jar, jug, or bucket and stored for later use.

A second run of the singlings helps to smooth out the flavor.

A felt filter or hardwood ashes are used to filter out any impurities from the whiskey before it is bottled.

In the 1960s, the Blue Ridge Mountains of Virginia were photographed.

By the 1920s, the submarine design was still in use, and within a few years, it had become a favorite among moonshiners everywhere.

A huge underwater pot (also known as a “boiler”) can contain up to 800 gallons of mash, which is significantly more than a turnip still.

While still employing the current “blackpot” style of distillation, the moonshiner in charge of a submarine’s distillation will combine the materials for the mash directly in the boiler.

Two 80-pound bags of wheat bran are dumped on top of the mixture to help keep the heat of fermentation in throughout the fermentation process.

A cap blowing off or a boiler bursting might cause surrounding motionless hands to be scalded by the steam and mash that is released.

After the mash has fermented into “beer,” the bootlegger warms the boiler, which is often heated with gas or oil burners, and stirs the mash to ensure that it does not ferment again.

The vapors from the boiler pass through the cap and into a “doubler” (also known as a “thumper”), which is a barrel that has been filled with weak whiskey or mash beer before entering the boiler.

Consequently, the alcohol previously contained in the still undergoes a second distillation, softening the taste of the whiskey and saving the moonshiner time and work by eliminating the need to pass “singlings” through the still a second time.

(On a few occasions, properly cleaned automobile radiators have been used as condensers rather than worms.) Following one more run through the blackpot, additional sugar is added to the mash that has remained in the boiler, and the entire process is repeated.

Old-timers believe that six or seven runs are the maximum number of runs that may be obtained from a single batch of mash.

The sugar added to the mash recipe accelerates the fermentation process, resulting in a larger alcohol concentration and, thus, more whiskey for the moonshiner’s efforts….

The fact that steam boilers do not burn the mash allows them to be erected much taller than turnip or underwater stills, which would otherwise be impossible.

The Steam Is Still Burning The steam still has also been employed by moonshiners in the Blue Ridge Mountains, though it has never been as popular as the turnip and submarine stills.

Steam is generated by heating a boiler containing water, and the resultant steam is either discharged directly into the fermented mash or piped through the mash.

It is vital to note that using a steam suit ensures that the mash never scorches.

It is not essential to stir the mashed potatoes.

Some moonshine consumers believe that whiskey produced in a steam still has a superior flavor than that produced in a still.

It is necessary to boil water in the horizontal boiler (far left) in order to force steam through two pipes and into the mash-filled “pot” when operating the still (center left). Mountain range in Virginia’s Blue Ridge Mountains in 1982. a link to the page’s load

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