Base Moonshine Ingredients and Materials:
- 5 Gallons of Water.
- 8.5 Pounds of Flaked Corn Maize.
- 1.5 Pounds of Crushed Malted Barley.
- Mash Pot.
- Fermentation Bucket.
- Heat Source.
What is the difference between whiskey and moonshine?
- Whiskey is a type of distilled alcoholic beverage made from any form of fermented grain mash. Moonshine and whiskey differ from each other in appearance, taste, proof, flavor and hygiene. Moonshine was also higher in proof and alcoholic content compared to whiskey that has been set to a certain proof by authorities.
- 1 What’s moonshine made of?
- 2 What is in moonshine that makes it illegal?
- 3 Is moonshine 100 percent alcohol?
- 4 What alcohol is moonshine?
- 5 Is it legal to own a still?
- 6 Is moonshine safe to drink?
- 7 What Alcohol is the strongest?
- 8 Is moonshine stronger than vodka?
- 9 How do you drink moonshine?
- 10 Does moonshine give you a hangover?
- 11 Is moonshine a vodka?
- 12 Why is moonshine so good?
- 13 Is moonshine a different drunk?
- 14 How to Make Moonshine: A Distillers Guide Corn Moonshine
- 15 How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 16 Getting Started: Picking Your Type of Moonshine Mash
- 17 How to Make Moonshine: Corn Mash Recipe
- 18 How To Make Moonshine: Distilling
- 19 How To Make Moonshine: Collecting Your Distillate
- 20 Conclusion
- 21 Homemade Moonshine Recipe Without a Still
- 22 Homemade Moonshine Recipe
- 23 How to Make Moonshine Without a Still?
- 24 Homemade Moonshine Specialty Items:
- 25 Homemade Moonshine: Phase 1 (3 weeks)
- 26 Homemade Moonshine: Phase 2 (2 weeks)
- 27 How to Serve Homemade Moonshine
- 28 How Moonshine Is Made
- 29 Corn Whiskey Moonshine Mash
- 30 Boosted “Thin Mash” Recipe
- 31 Sugar Mash
- 32 Distilling Procedure
- 33 Making Cuts
- 34 Legal FAQ
- 35 How to Make Moonshine the Old-Fashioned Way in 6 Easy Steps
- 36 It Requires:
- 37 What Is Moonshine, And Why Should You Care?
- 38 Basic Moonshine Mash Recipe
- 39 Step 1: Research and Purchase Ingredients
- 40 Step 2: Prepare Mash
- 41 Step 3: Wait for Fermentation
- 42 How To Make Moonshine: An Easy To Follow Step-By-Step Guide
- 43 What Is Moonshine?
- 44 What You’ll Need
- 45 How Does Distillation Work?
- 46 How to Make a Moonshine Still
- 47 How to Make Moonshine
- 48 Common Mistakes
- 49 Moonshine Mash
- 50 Fermenting
- 51 Frequently Asked Questions
What’s moonshine made of?
Moonshine is made from any grain or fruit. Traditionally, whatever grain or fruit that is easily accessible in a given place at a given time would be the base ingredient of choice. However, the moonshine that we know today typically uses corn as the main source of fermentable sugar.
What is in moonshine that makes it illegal?
One way the government has been able to market this law is by alluding to the idea that moonshine-making at home is unsafe, due to its potential to be tainted by toxic heavy metal particles. These arguably avoidable risks include tainting the spirit with methanol, which is known to cause blindness.
Is moonshine 100 percent alcohol?
Is Moonshine 100 Percent Alcohol? No, moonshine is not 100% alcohol. Generally, moonshine falls between 40% and 80% alcohol by volume, but the length of time and process used in distilling it will impact the content.
What alcohol is moonshine?
Moonshine purists define the spirit as a homemade, unaged whiskey, marked by its clear color, corn base and high alcohol content—sometimes peaking as high as 190 proof. Traditionally, it was produced in a homemade still and bottled in a mason jar.
Is it legal to own a still?
“The process of breaking it down, when the molecule gets broken down, it turns into something that’s very, very dangerous to living cells.” Distilling spirits at home without a license is illegal, but it is legal to buy distilling equipment.
Is moonshine safe to drink?
Illegal moonshine remains dangerous because it is mostly brewed in makeshift stills. It can be dangerous on two levels, both during the distilling process and when consuming it.
What Alcohol is the strongest?
Here are 14 of the strongest liquors in the world.
- Spirytus Vodka. Proof: 192 (96% alcohol by volume)
- Everclear 190. Proof: 190 (95% alcohol by volume)
- Golden Grain 190.
- Bruichladdich X4 Quadrupled Whiskey.
- Hapsburg Absinthe X.C.
- Pincer Shanghai Strength.
- Balkan 176 Vodka.
- Sunset Very Strong Rum.
Is moonshine stronger than vodka?
Physically speaking, there is no real difference between vodka and moonshine. Both are unaged neutral spirits, usually cut with water to increase volume and produce a more drinkable product.
How do you drink moonshine?
How should you drink moonshine? “We always drink it straight from the jar, but encourage you to get creative by mixin’ your own recipe. A Southern classic is our Front Porch Peach Tea, which is 2 parts Ole Smoky Peach Moonshine, 1 part sweet tea and 1 part Lemonade, with peach and mint for garnish.”
Does moonshine give you a hangover?
The heads won’t make you blind, but the volatile alcohols they contain will give you a whopping hangover. The product also smells and tastes terrible, this is because of the acetone that is present.
Is moonshine a vodka?
Commercial liquor labeled as moonshine is typically one of two things: neutral grain spirits or unaged whiskey. White whiskey, in other words, is different from vodka, but some of what gets sold as “moonshine” is legally vodka.
Why is moonshine so good?
Moonshine is awesome because it’s so versatile. Whether you love the potent taste and the kick of drinking it straight, the fruity taste of drinking it with some moonshine mix, or the smooth taste of it in your favorite mixed drinks, you can find a way to drink it that suits your preferences.
Is moonshine a different drunk?
9. Moonshine: 0-100 Real Quick Drunk. You will be fine one second, then, very shortly after drinking, you’ll be HAMMERED. You’ll feel yourself soaring above the legal limit as you begin to move less like a sober person and more like a marionette controlled by the jerky-handed puppet master known as moonshine.
How to Make Moonshine: A Distillers Guide Corn Moonshine
This book is a distillers’ guide to making moonshine. Moonshine made with corn
How to Make Moonshine:A Distillers Guide For Corn Moonshine
The most recent update was made on October 25, 2021.
Getting Started: Picking Your Type of Moonshine Mash
When preparing to make a batch of moonshine, we have a number of different mashes from which to pick. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity. This insight paved the way for the development of our beloved booze. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices.
- As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.
- With the same amount of maize, you may increase your mash yield by a factor of two.
- In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.
- Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.
How to Make Moonshine: Corn Mash Recipe
- A five-gallon bucket of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, a mash pot, a fermenting bucket, a heat source, a thermometer, and a long spoon.
- 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 have everything from the traditionalcopper still to steel reflux units to the newGrainfatherBrewing System, and everything in between. We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.
Prepping Your Still
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.
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 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.
The tails occur when you reach the conclusion of the ethanol process and enter the last step of your manufacturing process. It is estimated that the tails will account for around 35% of your total manufacturing output. The tails will have a completely different flavor than the hearts will have. A significant reduction in sweetness will be noticed, and an oily top-layer will begin to appear on your product. Between your fingertips, the product will begin to feel slick. As a result of the presence of water, carbs, and proteins.
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Homemade Moonshine Recipe Without a Still
Making moonshine is a lot of fun, and you’ll have a great time! We’re creating legal moonshine in this video, and it’s a simple moonshine recipe to make. This is the most effective method of making moonshine without the use of a still. Furthermore, you can adapt this moonshine recipe to practically any flavor by substituting fresh fruits for the sugar. The following is a recipe for Blackberry Moonshine, which is a deliciously fruity taste moonshine.
Homemade Moonshine Recipe
You won’t have to be concerned about blowing up your moonshine still! Using only a few simple ingredients and a little patience, anybody can prepare this homemade blackberry moonshine recipe. In addition, we’ve included our four favorite ways to serve homemade moonshine in the section below. Do you want to learn how to produce Apple Pie Moonshine? Here’s the recipe for our regionally renowned dish: Apple Pie Moonshine is a delicious alcoholic beverage.
How to Make Moonshine Without a Still?
Moonshine is a high proof grain alcohol that is created at home and is not aged, with a level of around 190 proof. The process of making moonshine from scratch, beginning with a corn mash and continuing through distillation, is time-consuming and illegal without a license. No need to go through this time-consuming process (with unclear outcomes) when we can legally purchase 190 proof grain alcohol instead. A high proof alcohol serves as the foundation for aged and flavored liquors such as whiskey and vodka, among other things.
I often drink Everclear, Mohawk, or Nikolai, all of which are easily accessible at liquor stores around the country.
The procedure is roughly the same for most fruit-flavored moonshine recipes, regardless of their complexity. In addition, our really popularApple Pie Moonshinerecipe could be of interest to you.
Homemade Moonshine Specialty Items:
These are affiliate links, which means that if you purchase something after clicking on one of these links, I may receive a small fee at no additional cost to you.
- 1/2 gallon jar with a tight-fitting lid (such as the one in the photo below) to keep moonshine and berries preserved. Mason jar glasses for pouring moonshine cocktails that have a classic, genuine appearance
Are you prepared to begin? Here’s how to create moonshine the traditional way.
Homemade Moonshine: Phase 1 (3 weeks)
Are you ready to begin? Learn how to manufacture moonshine by following these instructions:
- A one-liter bottle of 190 proof grain alcohol (Everclear), which can be purchased at liquor stores
- A total of three 6-ounce containers of fresh blackberries
- Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
- Combine all of the blackberries in a large mixing bowl. Prepare the blackberries by crushing them with a wooden spoon. Close the jar and set it aside for three weeks. Every other day, give the jar a good shake.
Ingredients for homemade moonshine include grain alcohol and blackberries.
Homemade Moonshine: Phase 2 (2 weeks)
After the alcohol and blackberries have been infusing for three weeks, you’ll produce a simple syrup to add to the mixture and combine everything together. Ingredients for Simple Syrup: Directions:
- Bring the water to a boil, then add the sugar. Stir until the sugar is completely dissolved, then set aside to cool to room temperature. Meanwhile, take the alcohol and blackberry combination and sift it to remove any residual blackberries while the simple sugar mixture is cooling. Replacing the alcohol combination with the simple sugar mixture will result in a better result. Refrigerate the jar for at least 2 weeks, preferably longer.
When finished, the resultant moonshine has a robust 95 proof and a delicious blackberry taste.
How to Serve Homemade Moonshine
Drink it as a Chilled Shot: After chilling your moonshine for several hours, pour it into these miniature shot glasses. Perfect for getting together with friends! When used as a sipping liquor: Pour over ice in a lowball glass and serve immediately. Make your own moonshine. Jello shots: When creating jello shots, use half the amount of water provided for in the jello recipe and half the amount of moonshine. If you use any more than that, the jello will not set up properly. Prepare a Mixed Drink: The most popular is to make a pleasant Blackberry Moonshine Lemonade, which is available in many flavors.
- In Phase 1, you’ll need 1 liter of 190 proof grain alcohol (Everclear), which you may get at a liquor store. 3 6oz containers of fresh blackberries (Phase 1)
- 3 6oz containers of frozen blackberries (Phase 2)
- 4 cups water (Phase 2)
- 3 cups sugar (Phase 2)
- 4 cups cornstarch (Phase 2)
Phase 1 consists of the following steps: (3 weeks)
- 1st stage: (3 weeks)
Phase 2 consists of the following steps: (2 weeks)
- Bring the water to a boil, then add the sugar. Stir until the sugar is completely dissolved, then set aside to cool to room temperature. Meanwhile, take your alcohol and blackberry combination and filter off the remaining blackberries while the simple sugar mixture is cooling. Replacing the alcohol combination with the simple sugar mixture will result in a better result. Refrigerate the jar for at least 2 weeks, preferably longer.
Please refer to the original page for any alterations or extra garnish suggestions. Don’t overindulge in alcohol. Save it for later by pinning it to Pinterest.
How Moonshine 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.
- A boosted “Thin Mash” Moonshine made with corn whiskey
- A sugar mash
- Distilling booze, cutting booze, and legal questions are all covered.
Corn Whiskey Moonshine Mash
Making the mash recipe below and then distilling it would be unlawful pretty much anyplace in the United States if you did not have the required commercial distillers permits, to reaffirm what we indicated at the beginning of the essay. As a result, please do not do this at home. If you’re a commercial distiller, on the other hand, continue reading. As far as classic, all-grain corn whiskey recipes are concerned, this recipe would be regarded the gold standard since the components employed should result in a pleasing scent, rich taste, and a smooth finish, with the corn flavor and aroma coming through loud and clear.
The video below shows an all-grain mash that includes a little amount of malted barley to help in starch conversion.
In the absence of a distillers permission, we begin the movie by discussing how to make all-grain corn whiskey mash and then add sugar to transform it into a fuel alcohol formula, which is then seen in action.
- 2.25 pounds malted and crushed barley
- 6.75 gallons water
- 9 pounds flaked maize (corn)
- Brewer’s yeast (sometimes known as distillers yeast, or even bread yeast)
- Optional: granulated sugar (optional)
- We brought the water temperature up to 165 degrees Fahrenheit. We added the maize (in a nylon filter bag or a steel mesh basket), and then we added the beans. It was left to sit until the temperature naturally dropped to 148 degrees Fahrenheit after which it was stirred again. Allow for 60 minutes of simmering time, stirring every 10 minutes, after which we added the malted barley. We take the grains out of the kettle and let them to drip into the kettle. We pasteurized the food by heating it to at least 170 degrees Fahrenheit (an optional step)
- To achieve this temperature, we cooled the mash to 75 degrees Fahrenheit. After that, we moved the mixture to a fermentation bucket and added yeast
- We let the fermentation to take place for 7-10 days.
However, while it is lawful to make the mash indicated above, distilling it is not. More information about the laws of distillation may be found below.
Boosted “Thin Mash” Recipe
The complete approach demonstrated in the video above, which includes the addition of sugar, really more truly reflects the process of generating a thin mash. Thin mash is a mixture of grain and granulated sugar that is served cold. But why is this so? When it comes to mashing corn, it can be tough to work with since it becomes incredibly thick before the starch begins to break down and turn into sugar. In practice, this implies that producing a mash using maize that has more than 8-10 percent alcohol can be challenging.
- We were able to boost the initial alcohol percentage of the beer by adding granulated sugar after the mash.
- It’s important to remember that preparing this mash is legal.
- More information about the laws of distillation may be found below.
- The table below illustrates how the addition of sugar raises the alcohol by volume (ABV).
|Added Sugar vs. Potential Alcohol in 1, 5, and 10 Gallons of Mash|
|Pounds of Sugar||1 Gallon Mash||5 Gallon Mash||10 Gallon Mash|
The phrase “sugar mush” is used loosely in this context. It primarily refers to high proof alcohol that is manufactured only from granulated sugar and contains no grain. When converting starch to sugar, it does not require the use of a mash and the technique for manufacturing it is quite straightforward. Making it is as simple as dissolving white table sugar in water, boiling it to pasteurize it (if desired), adding yeast nutrition (which is extremely crucial), and adding yeast.
distilling alcohol without the right authorization, as we’ve stated multiple times in this post and hundreds of times on this website, is prohibited. Don’t do it unless you have the right licensing and authorization. Our description of it here is just for the purpose of education, and it is not intended to be relied upon by any person or entity as a scientific foundation for any act or decision. Heating a combination of water and alcohol (beer) to a temperature at or above 174 degrees Fahrenheit but below 212 degrees Fahrenheit is the process by which distilling alcohol is performed.
This area is reserved only for commercial distillers. Their intention is to use this procedure to improve the flavor and scent of their spirits in the future. Specifically, this is performed by separating different sections of a distillation “run” into separate containers and combining just the best parts of the run, referred to as the hearts. What exactly do we mean by that? To put it another way, to oversimplify. A batch of fermented mash contains a wide variety of oils and alcohols of varying degrees of purity and concentration.
- Foreshots The foreshots are the initial 10 percent or so of the distillate that is produced.
- HeadsThe second section of the run is referred to as the heads section.
- These chemicals are unpalatable and have an unpleasant odor.
- ethanol and other beneficial substances can be found in the hearts.
Keep this in mind. After the middle section of the run, the richness of the run will diminish into what are referred to as the tails. In this stretch of the run, the flavor is weak and watery. Keep this and mix it in with the heads for future runs if necessary.
Is distillation a legal activity? According to federal regulations, possessing a still of any size is allowed and does not necessitate the acquisition of a permission. It must be noted, however, that the still must be used, or intended to be used, solely for the distillation of non-alcoholic substances. In order to distill alcohol, a federal DSP or fuel alcohol permit, as well as state and local permissions, are necessary in addition to state and local permits. Additionally, several states restrict the possession of stills under all circumstances, regardless of the usage or intended use of the object.
We encourage you to read our comprehensive legal statement for further information on the legality of distillation.
How to Make Moonshine the Old-Fashioned Way in 6 Easy Steps
If you purchase an item after clicking on one of the links on this page, we may receive a commission. Commissions have no impact on the content of our editorial pages. See the full disclosure for more information. Have you ever seen the television program ” Moonshiners”? It’s one of my guilty pleasures, to be honest with you. I really enjoy the sense of humour that the characters finds in one another and in the woods. However, I admire their ability to produce a beverage and to carry on a history that was instilled in them from an early age by their parents and grandparents.
Keep in mind that while it is lawful to own a moonshine still, it is completely prohibited to distill any alcoholic beverages without a license.
Following my viewing of the show, I became intrigued by the moonshine production process and began doing some investigation.
Following your education in the distillation process, you should have a greater appreciation for the companies that produce the legal alcoholic beverages you consume, as well as for the original moonshiners who figured out how to do it with little knowledge of science, and in the middle of the woods no less.
- A total of 5 litres of water
- 8.5 lbs of cracked or flaked maize
- 1.5 lbs of crushed malted barley
1. Make the Mash
The method begins with the heating of 5 liters of water to 165 degrees Fahrenheit. As soon as the temperature reaches this stage, turn off the heat and carefully add the entire can of corn to the boiling water. It is critical to continually stir the corn for the entire 5 minutes. Continue to stir the corn every 30 seconds to a minute after the 5 minutes has gone, until the temperature has reduced to 152°F. When the temperature hits 152°F it’s time to add the malted barley to the mixture. After the barley has been added, cover the container and allow it to settle for an hour and a half before using.
- After you’ve finished stirring the mixture, replace the cover.
- You should be certain that this aim has been achieved at the end of the hour and a half.
- If you’re in a rush, you may use an immersion blender to quickly combine the ingredients together to speed up the chilling process.
- Check to see that the entire top has been draped.
- There is no alcohol in the absence of fermentation.
- After the yeast has been added, the next step is to aerate the mixture.
Continue to pour the mixture back and forth between the two containers until you are certain that everything has been well combined and aerated. After aeration, place a tight-fitting cover on the container containing the mash to keep out air.
2. Allow the Mash to Ferment
Fermentation is the period of time during which yeast does its miracle and converts maize mash into alcohol. It’s critical that the mash is let to rest for roughly 2 weeks before using. After the two-week waiting time has expired, wait another week to confirm that everything is breaking down as it should have. After three weeks, remove the container’s lid and discard the contents. The mash should have a strong alcohol scent to it, and it should be frothy in appearance. This is a notification that the corn and barley have begun to ferment.
You should strain everything through a big sieve or cheesecloth to eliminate any larger bits of mash or debris from the final product.
When you are certain that you have removed all of the silt and big fragments of grain from the fermented liquid, pour the liquid into the still and proceed with the rest of the distillation procedure as directed.
3. Ready the Still
If you’re distilling moonshine, I’m going to presume you’re also a legitimate distributor of the product. As a result, you most likely make use of your still on a frequent basis. Regardless of whether you use your still on a regular basis or not, it is crucial to keep it clean. Getting dust particles or debris into the moonshine you’ve worked so hard to create is something you don’t want to happen. Different stills operate in a variety of ways and contain a variety of components. There are also several ways for operating stills that may be used.
Some individuals opt to load their column because it produces a greater alcohol proof, which they find appealing.
Once the still has been set up and the mash has been strained and added, you’ll be ready to proceed with the distillation process..
4. Start the Distilling Process
You’ll start by turning on the heat to the lowest setting on the still. The ideal temperature is 150 degrees Fahrenheit. It is important to switch on the water at this stage in the procedure if your system still has a condenser. Using a heat source, gradually increase the temperature of your still until you begin to observe alcohol being created. It’s important to time the alcohol drops as they come out. When the alcohol is pouring at a rate of 3-5 drips per second, it is time to reduce the heat.
This isn’t the case, however.
This procedure allows for the separation of alcohol from the other chemical components present in the still.
By the interaction between the mash and the yeast, the alcohol was produced as part of the fermentation process in the first place.
Once the alcohol has begun to flow from your still, it is critical that you pay great attention to the next steps. This is what distinguishes the many distillers involved in this procedure.
5. The Different Parts of the Moonshine
Turning on the heat to the still will serve as the starting point for this step. One hundred fifty degrees Fahrenheit is the required temperature. It is recommended that you turn on the water at this point in the process if your system still has a condenser. In order to see alcohol being produced, turn up the heat on your still until you see it. Timing the alcohol drips as they emerge is essential. It is time to reduce the heat when the alcohol drops at a rate of 3-5 drips per second. It is a popular misperception that distillation is the process through which alcohol is produced.
A chemical reaction occurs in the still during the distilling process.
Because of this, people have been sipping on pure alcoholic beverages for thousands of years.
Once the alcohol has begun to flow from your still, it is critical that you pay great attention to the following phase in the procedure.
6. Knowing the Difference
I’ve gone over how to prepare a moonshine mash, the fermentation process, and the distillation process in detail. The many components of the moonshine product have also been discussed. Still, what is it that distinguishes the flavors of two distinct distilleries? Well, the formula might be significantly altered, resulting in a product with a somewhat distinct flavor. Yet, the capacity to separate the moonshine between two distinct moonshiners is the most important factor in determining the quality of the moonshine produced by each.
- Because the more moonshine you create, the easier it becomes to separate the product from the rest with more precision.
- Developing your ability to distinguish the difference between the point where the heads stop and the heart begins will allow you to generate superior taste as your confidence grows.
- Also, don’t be afraid to ask for help from a mentor.
- However, I must emphasize that you should only seek the advice of a legal mentor.
- So, you’ve learned how to make moonshine and, hopefully, gained a better knowledge of the skill set necessary to become a better moonshiner throughout the course of your career.
Aside from that, after investigating this method, I have a far higher respect for the ‘original moonshiners.’ In the hope that you will share our reverence for the knowledge they were able to acquire and pass down without the aid of modern technology or (in many cases) formal education, we have created this website.
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What exactly is moonshine? Moonshine is any type of alcoholic beverage that is produced in secret in order to escape excessive taxes or prohibitions on alcoholic beverages. The phrase “moonshine” comes from the British verb “moonshining,” which referred to any activity that was carried out late at night by the light of the moon. The name “moonshine” is derived from the term “moonshining.” The ingredients for moonshine are rather straightforward, and generally include corn meal, yeast, sugar, and water.
- Whiskey that you buy at your local liquor shop is usually matured in charred oak barrels for several months or years before being released into the market to get its darker color and mild flavor.
- The formula for whiskey, brandy, or rum is almost identical to the one for moonshine in most cases.
- Whiskey is historically created from a blend of grains.
- Moonshine traditionally manufactured from maize is known as classic moonshine.
- What is the process of making moonshine?
- When yeast is used in the absence of oxygen, alcoholic fermentation is a metabolic natural process by which sugar is transformed into acids, gases, and alcohol in the absence of oxygen.
- The theory of alcoholic distillation is based on the fact that alcohol and water have significantly different boiling points.
- The alcohol vapor is subsequently cooled and condensed within the condenser, resulting in the formation of a liquid.
- The following is the sequence of events that occurs during the distillation process: As many different mash preparation procedures as there are moonshiners, but the fundamentals are pretty much the same for everyone.
This is, nevertheless, the basic procedure, step by step, in most cases. Consider the following as a description of “old school” moonshine production utilizing “old school” moonshine equipment, not as a description of current distillation equipment.
- In a good fermentation vessel, begin by adding ground corn meal, cracked corn, or even commercial hog feed (which is primarily composed of ground corn and other grains) to the jar and mixing thoroughly. Others prefer to boil the corn combination and stir in particular enzymes to convert the starches to sugars before transferring it to the fermentation vessel
- More sugar and water are then added to the corn mixture before moving it to the fermentation vessel. In the following step, yeast (either bread yeast or specialized “turbo yeast”) is added to the mixture. The fermentation process begins at this point, as the yeast begins to consume the sugars and convert them to alcohol. According to the combination of yeast and enzymes used, as well as where the fermentation vessel is kept, this process can take anywhere from three days to several weeks. The absence of bubbling in the mixture will be a solid indication that the fermentation process has come to an end. Due to the fact that alcohol is less buoyant than water, much of what was originally floating on top of the mixture will have gone to the bottom
- The mash is now ready for distillation. Pour the mash into the still and make sure it is securely closed and sealed. Raise the temperature of the furnace beneath the still to approximately 172 degrees Fahrenheit (78 C). Wood, coal, or even steam can be used to heat the still, depending on the type of still, but propane is the most commonly used today. As the alcohol evaporates, the pressure in the still builds, and the alcohol is extracted. The alcohol steam is driven through a pipe that emerges from the top of the still
- Alternatively, a thump keg may be used, which is essentially a heated barrel into which the steam is forced. This device, which was given its name because the thumping sound the chunks of mash make when they drop into the barrel, re-evaporates the alcohol while filtering out the mash since some solid material from the mash is generally carried along with the steam in this device’s operation. It’s possible to “charge” the thump keg by adding undistilled mash or a few liters of alcohol to it before filling it with steam, which allows the steam to suck up additional alcohol-vapor on its way into the worm box
- But, this will make your moonshine less strong. The steam is channeled into the worm, which is a coiled piece of pipe that snakes its way down the inside of the worm box to the bottom. In the worm box, cold water is channeled into the top of the crate or barrel and then back out the bottom. This keeps the worm immersed in cold water that is continually moving, which helps to condense the alcohol vapour into liquid. A tap or hose connects the end of the worm to a bucket, which is then passed through one last filter
- The result is a clear liquid known as moonshine.
What Is Moonshine, And Why Should You Care?
I was born in Eastern Kentucky, so if you were like me, you might have grown up knowing what it was like to be introduced to moonshine at a young age. You might have wondered, like I did, what that mysterious clear liquid was that was sloshing around in a mason jar every time the freezer door was opened. The “white lightning,” as my father called it, was something I should avoid since it would most likely cause undesired hair to grow on my chest if I drank it. He didn’t have to persuade me: before I reached the age of 10, he let me to sniff the contents of the jar for myself.
- The response, of course, spans from whiskey enthusiasts to cocktail connoisseurs, with moonshine growing increasingly popular over the last decade, outliving its image as a strong liquor that may render you dead, blind, or paralyzed if consumed in large quantities.
- Photograph by Valery Rizzo In the eyes of the purists, moonshine is a home-made, unaged whiskey that is distinguished by its clear color, corn-based basis, and high alcohol concentration, which can reach as high as 190 proof in certain cases.
- In the 18th century, Scottish and Irish immigrants, many of whom lived in the southern region of the nation, were the first to introduce moonshine to the United States of America.
- However, at the same time as its popularity was at its zenith, the government’s interest in taxing was waning.
- Whiskey drinkers were able to escape paying taxes by manufacturing and purchasing moonshine at night, under the cover of darkness and the light of the moon, which some believe is how the term “moonshine” came to be.
- Not only was it created illegally, but it was frequently done in a substandard manner as well, which further added to its negative image.
- “Moonshine is one of America’s best spirits, but it’s really difficult to produce extraordinarily well because it’s unaged,” explains Taras Hrabowsky, a moonshine maker in New York City.
Making moonshine that can stand on its own, without the strong oak qualities that we associate with whiskey, becomes increasingly difficult.
A burgeoning movement is working to put good—and legal—moonshine on the map, and he’s a part of it.
There are a few new-age brands that stand out above the others.
It pays homage to the earliest moonshine pioneers who distilled the pure and unaged spirit with a hint of sweet maize and finished it with a sweet vanilla finish.
Ole Smoky, Tennessee’s first legal moonshine distiller, has a devoted following because to its innovative flavors (apple pie and sweet tea), which are packaged in mason jars and sold at a reasonable price.
For Hrabowsky and Sasha Selimotic, “the peppery spice rye gives on the end” is their preferred style of beer.
Montana’s Trail House, Hrabowsky’s favorite Brooklyn hangout, serves a drink titled Dream of a Mountain, which is served in a smoking glass and contains a fiery blend of Standard Wormwood Distillery’s moonshine, honey and orange liqueur, Aperol, and Angostura bitters, among other ingredients.
Standard Wormwood Distillery is depicted in this photograph.
“The more individuals concentrate on manufacturing excellent moonshine, the simpler it will be for people to come to appreciate it,” says the author.
Basic Moonshine Mash Recipe
“Moonshine” is a type of alcoholic beverage made from the fermented sugar of malt grains such as oats, cornmeal, or wheat. Moonshine is a powerful alcoholic beverage with a simple formula, which has helped it to become famous over the years as something that can be created by both amateur and professional distillers. Even though there are a plethora of great (and tasty!) moonshine recipes out there, here is a basic one that can be customized to suit the items you have on hand or your personal taste preferences.
When you combine flour and water, you get a combination known as a “mash.” Mashes are also utilized in the production of other alcoholic beverages, such as whiskey.
Prior to distilling, you can strain the mash to remove any solid husks or plant debris that has accumulated.
The alcohol may be removed from the water using a distillation process, and you can enjoy your own superb handmade whiskey as a result of using either the mash or the wash.
- It is difficult for corn meal to filter out of a wash, and a cornmeal mash can cause the bottom of a copper still to burn. The greatest alcohol proof is found in the first product produced in a distillation batch. Using a hydrometer, you may check the progress of your yeast fermentation and the amount of alcohol in your mash.
Step 1: Research and Purchase Ingredients
Recipe for a Simple Moonshine Mash
- The following ingredients: 5 gallons of malt grains (rye, barley, or a mix of grains)
- 1 packet of bread yeast
- 10 pounds sugar (any type)
- 5 gallons warm water
For this reason, there are no set proportions for the various components in moonshine – it may take a lot of trial and error to discover a formula that is both tasty and will work well in your moonshine still. If you want to make moonshine at home, here are some recipes to get you started. Over the years, the majority of people have measured grains in 5-gallon grain buckets, and it is typically still the most common measurement offered because stills are also measured in gallons. Some recipes ask for the use of yeast, while others demand for the use of sugar.
After a few trials, you may discover that one type of fermenter is preferable to another for your needs.
Step 2: Prepare Mash
To make the beer, mix around 5 pounds of sugar with 1-2 gallons of malt grain in a fermentation chamber. To dissolve the sugar, add warm water until it is completely dissolved – the water should be warm enough to dissolve the sugar but not hot enough to kill the yeast. As the sugar melts, continue to stir the mixture. Continue to stir as you add the remaining grains, sugar, and water to the pot.. Continue to whisk until all of the sugar has dissolved.
Step 3: Wait for Fermentation
Covering the fermentation container while yet allowing the mash to “breathe” is essential. If you allow the fermentation process (also known as “clearing” the mash) to take its course naturally, it can take up to 2 weeks for all of the yeast to have converted as much sugar into alcohol as possible. However, by using a solution such as Turbo Clear, you may reduce your fermentation period to as low as 4 days in some cases. When the bubbles are huge and take a long time to reach the top of the container, you may want to check to see whether your mash is ready to be distilled.
It is possible to flavor moonshines as they are being mashed, and there are hundreds of recipes that detail how to include different substances into the mash to produce moonshines with a variety of textures, flavors, and potencies.
Cocktails may be made with flavored moonshines, and they can also be utilized in a variety of dishes such as stews, desserts, sauces and more.
Enjoy experimenting with different moonshine recipes, and remember to always consume moonshine responsibly. Jim Thomas contributed to this article. Logan Ingalls and Josh Rubin are credited with the photographs.
How To Make Moonshine: An Easy To Follow Step-By-Step Guide
Moonshine has been around for as long as it has been infamous. A lengthy and scandalous history has been written about moonshine, beginning with the rum runners in the 1700s, continuing with stories of individuals going blind from drinking these alcoholic drinks during Prohibition in the 1920s, and culminating with the current generation of homebrewers. So, what is it about homemade moonshine that has us so intrigued and intrigued? Why did individuals take the danger of breaching the law in order to create it?
- The answer is found in a sense of fulfillment.
- Many individuals take great delight in making their own, while others still find it exhilarating to follow the rules of the road and stay inside the law.
- Every aspect of the fundamentals of distillation has been covered, from how to construct your own still to the mechanics of the distillation process itself.
- So let’s get started with the fundamentals.
What Is Moonshine?
Maize liquor (also known as backwoods whiskey) is a transparent, unaged whiskey that is manufactured at home by the distillation of corn. It is mostly manufactured from maize, however it may also be created from other ingredients, and it contains a significant amount of alcohol. Moonshine was first introduced to North America by Scottish and Irish immigrants, and it quickly became a staple in the region. A prohibition against moonshine was passed in 1791 by Alexander Hamilton (yep, the same Alexander Hamilton from the musical Hamilton) that resulted in its manufacture being moved underground and onto the black market.
Even while illegal moonshine manufacture continues to be practiced today, licensed distilleries are now producing it for sale in liquor stores.
What You’ll Need
- Large stainless steel pot with a cover that fits well and shuts tightly
- Electric hot plate, 5-gallon bucket, cooking thermometer, refrigerator coil or copper tubing (20-foot length), and a few more items. 3/8 inch compression adapter to 3/8 inch compression adapter Teflon tape
- High-temperature hot glue
- And other materials File made of metal
- Drilling with 1/8-inch and 3/8-inch drill bits
How Does Distillation Work?
Extraction and purification of alcohol from mash corn (or rye, barley, etc.) are two important steps in the process of moonshine distillation. In order to extract the alcohol from the mash, it is first heated to the point of vaporization. Once the vapor has been eliminated, the liquid is cooled until it returns to its liquid state, resulting in clear alcohol. It is not a difficult procedure, but it is extremely sensitive and does not tolerate change well.
How to Make a Moonshine Still
Despite the fact that there are several alternatives for purchasing a still, many individuals find it to be both cheaper and more fulfilling to create their own pot still. As you can see in the illustration above, it is not difficult to construct a still, and the majority of the materials can be obtained from your local hardware shop.
Making a still for marijuana distillation is a pretty simple technique that takes only a few steps. It is not necessary to be an engineer in order to construct one; simply follow these basic procedures.
Step 1: Making the Lid
The very first step is to drill many holes in the mash pot cover to allow for drainage. You’ll need to drill two holes, one of 1/8 inch and one of 3/8 inch in diameter. Prepare the lid by drilling two holes on either side of it, about two inches from the edge of the lid. Use the file to smooth off any rough edges that may have formed.
Step 2: Adding the Thermometer
Put Teflon tape around the post of your culinary thermometer probe near the dial, and then put it back in its place. It is possible to use either digital or analog thermometers. Continue to do so until the thermometer is snugly fitting into the 1/8 inch hole. To complete the seal, put hot glue around the outside of the hole. Using high-temperature hot glue should prevent the adhesive from melting while the distillation process is in progress, according to the manufacturer.
Step 3: Adding the Compression Adaptor
Placing the male end (the part of the compressor adaptor that has its threads on the exterior) of its male end into a pot lid from the bottom up will work best. Make use of adhesive to keep it in place.
Step 3 ½: Shape the Coil
At this stage, you will need to form your coil to your specifications. The copper tube should fit snugly in the bucket with just a few inches of straight at the bottom end to serve as a spout, so make sure it is as long as the bucket. This is really crucial for the cooling process to take place. Straighten out the top end a little to create an arch that will span up from the lid, across the top of the bucket, and down to the bottom of the bucket. Take cautious not to cause the pipe to collapse.
Step 4: Attaching the Refrigerator coil
Place the female end of the compressor adaptor (the nut with the threads on the inside) onto the end of the refrigerator coil so that the open end is facing out. After that, insert the ferrule (the little bell-shaped object that came with the adapter) into the end of the coil and tighten the screw. In the end, screw the adapter together, making a connection between the coil and the lid.
Step 5: Setting up the Bucket
Make a hole about an inch from the bottom of the bucket’s base with the 3/8-inch drill bit and the 3/8-inch bit. Because here is where the coil will emerge, it is important to drill the hole at an angle that corresponds to the direction of the coil’s exit. Pass the end of the coil through the hole until an inch or two of it protrudes from the other side. Make sure there are no leaks by applying glue all around the opening. This will be the condenser for your system.
Optional Step 6: Extra Security
If the coil shifts around too much in the bucket, clamps or brackets can be used to keep it from moving about.
How to Make Moonshine
While there are a variety of moonshine recipes that use various oats and grains, classic moonshine is created solely from corn and a few other basic components. To prepare a traditional moonshine mash, you’ll need maize, granulated sugar, yeast, and water, among other ingredients. Start by grinding the corn into a meal or purchasing flaked corn maize to use as a starting point.
After that, soak it in water in the still for a few minutes before adding the sugar. Finally, add the yeast and thoroughly mix it up. A major component of the fermentation process is yeast (either distiller’s yeast or bread yeast), which is used to produce alcohol.
Step 2: Ice
Fill the condenser with ice to prevent overheating. This ice is essential because it will aid in the conversion of the alcohol vapor back into liquid. Using a coil that is too short or not using ice can result in a large portion of the moonshine being lost to vaporization.
Step 3: Heating
Set the hotplate to a temperature slightly below boiling. The actual evaporation temperatures are a matter of personal choice, but the goal is to evaporate the alcohol slowly, thus generally speaking, lower temperatures are preferable. The recommended temperature range is 172-210°F (78-99°C), however I recommend keeping the temperature around 200°F (93°C) for the best results. Consistently raise and lower the cooking temperature.
Step 4: Sit Back and Wait
Now that you have completed the necessary preparations, all that remains is to wait. As the mash boils, the alcohol will evaporate and climb to the top of the pipe system. Ice will chill the liquid as it goes down the length of the coil, causing it to revert to a liquid state. The liquid will then gently drain out of the end of the pipe and into whatever glass container you have waiting for it at the other end. Here it is, the high-quality product you’ve been looking for. Tada!
You only have to sit back and wait now that everything has been set up. During the cooking process, the alcohol will evaporate and ascend into the pipe. Ice will chill the liquid as it goes down the length of the coil, allowing it to re-convert back to liquid. Afterwards, the liquid will gently drain out of one end of the pipe and into whichever glass container you have ready to receive it. This is the high-quality item you’ve been looking for. Tada!
When it comes to distilling, math is not everyone’s strong point, and neither is following recipes, but you may want to double-check your calculations if you want to do it right. The use of too much or too little of any component might completely derail the delicate process.
Lack of Testing
If you are utilizing a handmade still, you must put it through its paces. It should be put through its paces. It should be tested again. There are a plethora of problems that untested stills can create. Trust me on this. You don’t want to discover a leak in the middle of the distillation process or have a connecting point explode.
Using the Wrong Materials
Using the incorrect materials to construct a DIY still is a recipe for disaster.. Use of a plastic container or metals such as aluminum should be avoided at all costs since they can melt and release poisons. Don’t put your life in jeopardy only to save a few dollars.
Too Much Heat
Although it may be tempting to accelerate the process by increasing the temperature, this is not a good idea. Not only would increasing the heat destroy the brew and leave it with a burned flavor, but it can also cause pressure build-up and explosions in the surrounding area. Also, use caution if you are need to handle a functioning still. Any skin that comes into contact with a scorching hot still will suffer the consequences.
After each batch of moonshine, make sure to thoroughly clean your whole set-up.
Those of you who are exceptionally lazy and don’t want to bother with cleaning your still after each run should reconsider their position. Leaving residue in your next batch, particularly around the adapter, might result in undesirable tastes in the following batch.
There are several corn moonshine mashrecipes to choose from. In traditional mash, cornmeal is the most important element, as I already said. Corn mash is used to create a smooth, full-bodied, and powerful whiskey. Despite the fact that this is the traditional procedure, some individuals do not appreciate the mild maize flavor tones in the whiskey. There are several ways to prepare mashed potatoes, as well as numerous recipes to pick from. If you are proficient in the production of moonshine, you may experiment with other flavors.
- The following are some more common flavored moonshine recipes: sugar shine mash, hybrid mash, and fruit mash.
- This helps to balance out the corn flavor without detracting too much from the original flavour.
- For those who wish to add sugar to a fruit mash, there are several excellent resources for balancing the quantity of sugar added to each fruit with the amount of sugar that each fruit starts with, among other things.
- Too much sugar might give your end product a cidery flavor if you use it too often.
Ten pounds of cornmeal, ten pounds of sugar, and half an ounce of yeast will be needed to prepare a hybrid mash, according to the recipe. In addition, you’ll need ten gallons of water and a pot that’s sufficient for the task. Bring the water to a boil, then add the cornmeal. Cook, stirring constantly, until the meal becomes a paste, then add the sugar and yeast. Cook after properly mixing the ingredients. Removing the mash from the heat and covering it with a towel will begin the fermentation process in your home.
As fermentation progresses, brown or tan foam will begin to rise to the surface.
This should take around two weeks, but you’ll know when it’s finished when it hasn’t bubbled for a couple of days in a row.
The residual solids can be disposed of as waste.
Frequently Asked Questions
If you still have unanswered questions about the moonshine-making process, have a look at the following commonly asked questions.
Why is moonshine dangerous?
Because of the presence of methanol in moonshine, the most dangerous aspect of consuming it is the risk of getting alcohol poisoning (methyl alcohol, also known as wood alcohol).
If you do not correctly distill moonshine, you may end up with traces of methanol in your product. A single alcoholic drink of methanol can induce lifelong blindness, and a single drink of 30ml can result in death.
Can I buy ready-made moonshine stills?
Absolutely. While there are many different moonshine kits and stills to choose from, the most of them are rather pricey. A ready-made, high-quality still would be difficult to obtain for less than $100 if you were looking for something similar.
Can I distill other things in the moonshine still?
Absolutely. While there are many different moonshine kits and stills to choose from, the vast majority of them are rather pricey.. If you want to buy a ready-made, high-quality still, you’ll be hard-pressed to locate one for less than $100.
Can I make fermenting any faster?
While there are methods for expediting the fermentation process, the majority of them will not work with moonshine mash. The one advice that can truly assist you in speeding up fermentation is to mash the ingredients together as the name indicates. Using a fork, mash the corn. The fruit should be mashed. Anything that is going to be fermented should be mashed. This increases the amount of surface area available for fermentation, allowing for more sugars to be fermented at the same time.