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What Is The Wick At The Discharge Of A Moonshine Still? (Solution found)

What was the name of the alcohol used in moonshine?

  • Beading Oil – An oil dripped into low-quality whiskey by Prohibition-era moonshiners to make the alcohol bead like quality whiskey. Beer – The liquid part of fermented mash. Beer, also called “teedum,” was often made for its own sake rather than for distilling.

Contents

What is the worm on a moonshine still?

A Worm is made of cooper tubing that ranges in total length from 16 to 20 feet. The cooper tubing is coiled so it is only around 24 inches in height. The tube fits in a barrel. Steam is condensed from the still when water flows around the cooper tube.

What is bead in moonshine?

Bead – The bubbles that form on the surface of shaken whiskey and reflect the alcoholic content. Beading Oil – An oil dripped into low-quality whiskey by Prohibition-era moonshiners to make the alcohol bead like quality whiskey.

How do you know when your moonshine is done distilling?

There are several ways that one can tell when heads end and tails begin. First, the flavor profile of the distillate will change significantly. The rich flavors present during the hearts will start to fade, as will the sweetness.

Why do you throw out the first batch of moonshine?

Always dispose of the first bit of moonshine, in order to avoid contamination with methanol (which has a lower boiling point than ethanol). Contagion with methanol can be noticed by the bad smell and taste of your moonshine and needs to be avoided, since it is toxic.

What is the point of a thump keg?

What Is The Purpose Of A Thumper Keg? The main purpose of a thumper keg is to speed up the distillation process. It lets you distill a high-proof spirit without running it through the still multiple times. The other purpose of using a thumper keg is to add botanicals to your spirits.

Why is it called a still?

A still is a tool used to clean a liquid. Stills get their name from the word distillation. Distillation is the process of boiling and cooling a liquid to purify it. Stills are most often used to create alcohol, but they can also be used with any liquid.

What is the head of moonshine called?

1- Foreshots The foreshots are the first vapors to boil off during distillation. These contain the most volatile alcohols and should not be ingested, as they contain methanol and other undesirables. Commercial distillers always discard the foreshots and never consume them.

What else is moonshine called?

Moonshine is known by many nicknames in English, including mountain dew, choop, hooch, homebrew, mulekick, shine, white lightning, white/corn liquor, white/corn whiskey, pass around, firewater, bootleg.

What do you call a person who makes moonshine?

British Dictionary definitions for moonshiner moonshiner. / (ˈmuːnˌʃaɪnə) / noun. US and Canadian a person who illegally makes or smuggles distilled spirits.

What temp do you run a moonshine still?

You will not make any cuts at the different temperatures like you would with a typical pot distillation. Collect until the temperature reaches about 207°F/208°F (97°C/98°C). Turn off your heat source, but continue to run the cooling water until there is no vapor left in the moonshine still.

Should I stir my mash during fermentation?

You should not stir your homebrew during fermentation, in most cases, as it can contaminate the beer with outside bacteria, wild yeast, and oxygen which leads to off-flavors or spoilage.

How can you tell if moonshine is poisonous?

How to Test for Purity. Folklore tells us one way to test the purity of moonshine is to pour some in a metal spoon and set it on fire. 6 If it burns with a blue flame it is safe, but if it burns with a yellow or red flame, it contains lead, prompting the old saying, “Lead burns red and makes you dead.”

How much is a gallon of moonshine worth?

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

How do you make moonshine smell better?

Add 8-10 grams of baking soda per 1 liter of moonshine, stir, and infuse for 20-30 minutes. Then stir again and leave for 10-12 hours. After this, drain the top liquid layer and remove the sediment at the bottom. Soda is good for getting rid of fusel oils that cause an unpleasant smell.

Does moonshine go bad?

Although different sources will say different things, the answer for whether moonshine can go bad or not is clear – a bottle of unflavored moonshine, much like other plain spirits, has an indefinite shelf life.

Parts of a Moonshine Still

You must get intimately acquainted with every component of your copper still if you want to become an expert at distilling your own alcohol, water, or essential oils at home. Moonshiners run into all kinds of obstacles, and many distillers through the years have had to learn what to do on the move. Take use of their experience and become familiar with your copper still so that you don’t make the same mistakes that they did. Any type of copper still, whether it’s a “moonshine still,” a “whiskey still,” or just a plain old “still,” is what you’re looking for.

Stills for making moonshine are available in a range of shapes and sizes.

It is possible that the aflip top column still is one of the greatest stills for sale since it is versatile enough to distill almost anything you choose.

Parts of a still

  • Cook’s pot, often known as a “boiler,” holds your mashed potatoes and is put directly over your fire. It is attached to the column or the onion head at the top of the pot. In contrast to the pot still, the column still is comprised of a cylinder with internal compartments and platforms that distill using a different manner than the pot still. These can be solid, split top, or flip top
  • Nevertheless, solid is the most common. Onion head: This type of thermometer is commonly fashioned like an onion and has a built-in thermometer. In addition, it is attached to the condenser coil. The condenser coil, which is a long, thin tube of copper, lets the steam to cool and condense into your distillate. Collection cup: To collect the distillate at the spout of the condenser coil, place it in a glass, metal, or ceramic container. Never use single-use plastic containers.

Distilling Accessories

  • Propane burner: The distillation of alcohol can result in the production of hazardous flammable gases. It is generally advisable to distill outside or in a well-ventilated environment if possible. Portable propane burners with stable bases can be used as adjustable heat sources for distillation, provided they have a solid basis. You’ll need a cooling system, whether it’s ice packs or hose, to keep your condenser coil cold. Maintaining the temperature by continually running cool water via a hose or filling the coil with ice might be beneficial. Using turbo yeast will allow you to manage the fermentation of your whiskey or moonshine mash, resulting in higher grade alcohol production. Flour: You may build a paste out of flour to seal the seams between the different sections of your copper still. Maintain a supply of flour on hand because you will need it for every run. If you don’t have a copper cleaner, you can use white vinegar, which is a more conventional technique of cleaning your whiskey still.

Distilling Safety Equipment

  • Thermometer: It is critical to keep track of the temperature of your still. The best stills have a thermometer incorporated into the onion head
  • The worst stills don’t. A fire extinguisher is necessary since working with fire and flammable gasses may be dangerous. Always be aware of your surroundings and prepared for emergencies. Working with high temperatures and hot metals can result in burns. Insulated gloves are recommended. Wearing gloves that reach the elbow and are capable of withstanding temperatures of up to 250 degrees Fahrenheit can help you stay safe. Eye protection is essential while working with hot steam or possibly hazardous alcohol vapors, as this might cause irreversible eye damage. Towels: Keep a supply of rags, cloths, or towels on available in case of spills or leaks to assist contain any mess

A decent spot to throw off the vinegar, mash, or water that you use to clean your copper whiskey still pot, make moonshine, or distill essential oils will be necessary as well. Choose a location where these materials will not cause significant damage to plant life, or a location where you are not concerned about the damage they will create. Never throw your stuff directly into a drain or into a body of water outside. Jim Thomas contributed to this article.

Common Moonshine Terms – Learn to Moonshine

  • In the beverage industry, ABV (alcohol by volume) refers to the proportion of alcohol (ethanol) present inside a liquid. An alcometer, also known as a spirit hydrometer, is a measurement instrument used to quantify the percentage of alcohol present in a liquid. When a double run or a thumper run is completed, backins is created
  • Backins is weak whiskey
  • Backins is weak whiskey. Beads are the bubbles that appear on the surface of a shaken whiskey and represent the amount of alcohol in the whiskey. An oil that was dripped into low-quality whiskey by moonshiners during Prohibition to make the alcohol bead like high-quality whiskey
  • Beer– The liquid portion of fermented mash. Beer, also known as “teedum,” was frequently brewed for its own sake rather than for distillation purposes. In a blackpot, the mash is allowed to ferment directly in the still rather than in barrels or boxes. The boiler, sometimes known as a “pot,” is the container in which mashed potatoes are first cooked or boiled. Bootleg Turning a vehicle around in a controlled skid is a method used by whiskey haulers to turn a car around quickly. Cap– The top of a still that may be removed. Caps are given their names based on their shapes. A carboy is a glass or plastic jar that is used in the fermentation of alcoholic drinks. The fermentation lock and a rubber stopper are often installed to prevent germs and oxygen from entering during the fermentation process
  • However, this is not always the case. The operation of loading the still or the thumper with beer or pumice is known as a charge. Constant-temperature condenser– The portion of the still, which is commonly a copper coil, in which the steam condenses into liquid alcohol
  • Whiskey made mostly from maize mash is known as corn whiskey. A technique known as “dropping the bead,” it is the act of decreasing the strength of liquor by mixing it with weaker alcohol or water. Instillation of alcohol through a still twice is referred to as “Double Running.” The condenser is cooled by use of a flake stand, which is a wooden water-filled box. Fermentation lock (also known as air lock) is a type of fermentation lock. a device used in beer brewing and winemaking to enable carbon dioxide created during fermentation to exit the fermenter while not allowing air to enter the fermenter, preventing the fermentation from going bad
  • Fermenter is a container that is used to ferment the washing liquid. A carboy or an airtight food grade pail is frequently employed. Foreshots are defined as “low boiling point compounds that are the first to come out of the still.” They include acetone, methanol, a variety of esters and aldehydes, as well as other volatile organic compounds. It is recommended that foreshots be discarded because they are toxic.” The term “gauger” refers to a revenue agent in the pre-Prohibition era. A bribe or payback money paid by moonshiners to law enforcement authorities is known as a granny fee. In the words of the author, “heads” are “extracted after the foreshots and are practically pure alcohol, except that they are tainted with trace levels of undesired cogeners…”
  • Liquor Car– A vehicle that has been converted to transport illicit alcohol to market. Malt is a barley malt that is used in the mash. It is possible to substitute corn malt for barley malt by sprouting and grinding the corn. Mixture of water, grain, malt, yeast, and sugar that is allowed to ferment before being distilled into alcohol is referred to as a mash. Peckin’ the Cap– A method that involves tapping on the cap to determine whether or not the mash has boiled into the cap. In the distillation of spirits such as whisky or brandy, a pot still is a type of still that is commonly employed. Heat is applied directly to the pot containing the wash (in the case of whiskey) or the wine (in the case of wine) (for brandy). A batch distillation (as opposed to a continuous distillation) is what is being described here. In distillation, pot-tail is defined as the “slop” of fruit or grain that remains after the alcohol has been distilled out of it. Known as “thumper tails” in some circles. Puke is defined as the boiling over of a still. Pumice is a fermented fruit and sugar mixture that is used to manufacture brandy. Moonshiners are targeted by revenuers, who are government agents tasked with apprehending anyone involved in moonshining. Return of condensed vapors to the system from whence they came is referred to as reflux. Reflux Still– This type of still produces a flavorless spirit through the process of refluxing. A runner is a person who transports moonshine. Singlings– Unproofed whiskey that has been through one distillation and will be redistilled
  • Singlings are available in small batches. Steam Outfit– A still that heats the mash within the pot using steam rather than a direct flame
  • Still– The combination of the cap and boiler in which the mash is first distilled
  • Still Cap– The combination of the cap and boiler in which the mash is first distilled Also known as a “still,” this term refers to the whole distillation apparatus. Still Hand– A person who works at a still site
  • A still site worker. Stillhouse– Historically, a tiny permanent structure built exclusively for distilling
  • Today, it is used for many other purposes. Mash Stir Stick– A stick with a fork attached at one end that is used to stir mashed potatoes. Wire is typically used to extend over the fork in a back and forth motion. It is possible to get stuck in fermentation if the yeast goes into dormancy before the fermentation is complete. In contrast to a “arrested fermentation,” in which the winemaker purposefully pauses the fermentation process, Still with a huge capacity that has been in frequent use since the 1920s is known as a submarine still. The submarine is shaped like a low box with two curving ends, although it still has two wooden sides in most cases. A swab stick is a wooden stick with bristles that is used to wipe out a still. A thumper is a piece of equipment located between the boiler and the coil that distills mash and redistills the alcohol that is discharged from the boiler. Informally known as a “doubler,” a “thumper keg,” or a “thumper barrel.” Turnip Still– An old-fashioned still pot with a circular, squat shape
  • It is used for distilling. Worm– A coil of wire immersed in a container filled with water. In the coil, alcoholic-laced steam condenses to form a liquid state. Before utilizing yeast to manufacture beer, a yeast starter is used to stimulate cell activity or increase the number of yeast cells in the starter before using the yeast to make beer. Usually, the yeast will develop in this lesser volume for 1-2 days, after which it may be put to 5 gallons of wort to ferment.
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Moonshiners Use an Unusual Raccoon Bone When Distilling Their Liquor

“Alcohol by volume” (ABV) refers to the amount of alcohol (ethanol) contained in a given volume of fluid. When determining the percent of alcohol present in a beverage, an alcometer, also known as a spirit hydrometer, is employed. When a double run or a thumper run is completed, backins is created; backins is considered to be a weak whiskey. beads are the bubbles that appear on top of a shaken whiskey and represent the amount of alcohol present; When moonshiners used beading oil to make low-quality whiskey behave like premium whiskey during Prohibition, they were known as “beadheads.” Beer is the fermented mash that has been turned into a liquid.

  1. This term refers to a submarine still in which the mash is allowed to ferment directly within the still rather than in barrels or boxes.
  2. Bootleg Turning a car around in a controlled skid is a technique used by whiskey haulers to turn a vehicle around.
  3. When used in the fermentation process, it is often equipped with a rubber stopper and a fermentation lock to prevent germs and oxygen from entering.
  4. When steam condenses into liquid alcohol, it is called a condenser, and it is often made of copper coils.
  5. Making a Dropping the Bead– Also known as “cutting” or “proofing,” this is the act of reducing the strength of liquor by mixing it with a weaker alcohol or water.
  6. An airlock is used in the fermentation process to keep the fermentation process from getting out of hand.
  7. It is common to use a carboy or an airtight food grade pail.
  8. Foreshots should be treated as toxic and thrown away.” Prior to Prohibition, a gauger was a revenue agent who collected money from customers.
  9. Heaps of heads – “come out after the foreshots, and are practically completely pure alcohol, save that they are tainted with trace levels of undesirable cogeners…” Car converted to transport illegal alcoholic beverages to market; Liquor Car.

Barley malt can be replaced with corn malt, which has been sprouted and milled; Mixture of water, grain, malt, yeast, and sugar that is allowed to ferment before being distilled into alcohol is referred to as a mash; Peckin’ the Cap– A method that involves drumming on the cap to determine whether or not the mash has boiled into the cap; In the distillation of spirits such as whisky or brandy, a pot still is a type of still that is employed.

  1. A direct heat source is introduced to the pot containing the wash (in the case of whiskey) or the wine (for wine) (for brandy).
  2. After the alcohol has been distilled out of a fruit or grain, the “slop” is referred to as a “pot-tail.” The term “thumper tails” is also used to describe them.
  3. Moonshiners are targeted by revenuers, who are government agents tasked with apprehending anyone engaged in the practice.
  4. Flushing Still– This type of still uses reflux to produce a flavorless spirit.

a steam outfit is a still that heats the mash within the pot using steam rather than a direct flame; a still is the combination of the cap and the boiler in which the mash is first distilled; and a still is a combination of the cap and the boiler Still is also used to refer to the whole distillation apparatus.

  • Older stillhouses were modest permanent structures built exclusively for distillation; today’s stillhouses are larger.
  • Wire is typically used to stretch over the fork in a back-and-forth fashion.
  • An “arrested fermentation,” on the other hand, is when the winemaker purposefully halts the fermentation process.
  • The submarine, which is shaped like a low box with two curving ends, still has two wooden sides in most cases.
  • In between the boiler and the coil, there is a component called a tumbler that distills mash and redistills the resulting alcohol from the boiler.
  • Worm– A coil of wire that is immersed in a container of water In the coil, alcoholic-laced steam condenses to form a liquid.

Within 1-2 days, the yeast will have multiplied and can be added to 5 gallons of wort; however, this is not recommended.

Why do moonshiners use a raccoon pecker?

Although moonshine is intended to be a do-it-yourself project, it does not imply that the procedure is straightforward. It is not the simplest work in the world to produce alcohol; it involves a number of various procedures, among them distillation, to achieve success. It is necessary to use a still to distill your combination since distillation entails selectively boiling and cooling your mixture. Following the distillation process, your combination may be transferred to another vessel for consumption, which is when raccoon peckers come into play again.

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  • Additionally, that bone has shown to be extremely beneficial in guiding the moonshine from the still and into the receptacle from which it would be consumed.
  • Because of their link with the rural lifestyle that is common in that region of the country, the bones are often referred to as “toothpicks” or “Alabama toothpicks.” In fact, the usage of raccoon peckers for moonshining is so widespread that it has its own article in the Urban Dictionary.
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How real is the show ‘Moonshiners’?

Moonshining has only grown in popularity as a result of reality television series such as Moonshiners, which follow people who create and sell their booze in an unlawful manner. While the program goes to great lengths to represent the process of making moonshine as exactly as possible, the notion that what they’re doing is illegal may be a bit more up to interpretation. The rest of the article is below the advertisement. Because by the time the episodes air on television, Tim and Tickle had stopped committing crimes, according to the show’s core protagonists Tim and Tickle.

All that matters to them is how much of a cut they get and whether or not the product is subject to taxation.

“All of this is due to the fact that the government is unable to account for its funds.

They don’t have a taste regulation in place right now.

You have the right to go out and buy something and say, “I don’t like it.” “It’s not very appetizing.” There aren’t any rules or restrictions around it.” Irrespective of whether the program is true or not, it has undoubtedly piqued the public’s curiosity in what it takes to make moonshine in the real world.

According to reports, the technique necessitates the employment of a raccoon pecker, which is apparently necessary.

Portuguese Copper Alembic

10 percent This model (4167) is identical to the previous model (4167), with the exception of the fact that it is fitted with a copper wick alcohol burner and that the device is equipped with a quick locking/unlocking system. A copper wick alcohol burner is installed, and the apparatus is fitted with a quick locking and unlocking system. -10 percent a reduction of -10 percent This is the smallest functioning still that we have created through a refining process. Correction (also known as refinement) is the process of cleaning alcohol vapors in order to eliminate water and other impurities.

  1. It may also be used to make a distinction between two things.
  2. Design-wise, the Alquitar still pot varies from the alembic in that it takes up less room because the cover also serves as a condensing vessel.
  3. Distilling equipment that is extremely adaptable for novices and those who have taken up distilling as a hobby.
  4. Distilling equipment that is extremely adaptable for novices and those who have taken up distilling as a hobby.
  5. 10 percent This long column unit works in the same way as a standard alembic still to produce eau-de-vie and other alcoholic spirits or hydrolats, among other things.
  6. a reduction of -10 percent This is a working still that is being used in the refining process.
  7. Items 1-11 out of 11 shown (s)

Still Types and Techniques

Types of Stills and Techniques of Using Them Diana Yates2019-09-11T17:14:44:00:00https://www.dianayates.com/ Moonshining has always been a family business, with talents being passed down from one generation to the next. The Ingram family proudlyposed with their turnip still as whiskey flowed out of the condenser. Franklin County, Virginia, 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.

  1. The turnip, so named because of its squatty turnip-shaped boiler (also known as the “pot”), has been around for hundreds of years.
  2. Turnip boilers in the United States were historically constructed of copper sheets that were hammered into form and then riveted and soldered together.
  3. 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.
  4. 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.
  5. During the Great Depression, Joel Quinn and his family posed in front of their mountain still site.
  6. 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.
  7. 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 scorch, or it may “puke” into 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 contaminants 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

Tennessee’s First Legal Moonshine Distillery Celebrates 10th Anniversary with Release of ‘Ole Smoky 153 Moonshine’

Gatlinburg, Tennessee—(Aug. 11, 2020) – Gatlinburg, Tennessee, is a popular tourist destination. Ole Smoky Distillery is commemorating the company’s tenth anniversary of legal distillation with the production of a special commemorative moonshine that pays respect to the drink’s long and illustrious history. Ole Smoky 153, made with a mash bill of maize, rye, and barley and handmade in a pot still, pays homage to the flavor of the past while also commemorating the brand’s 153rd anniversary. After the state authorized the manufacture, distillation, and sale of the region’s famed and clandestine alcoholic beverage, Ole Smoky became Tennessee’s first legal moonshine distillery in 2010.

  • Ole Smoky’s award-winning goods are still made with the same formula that has been in use for over a century.
  • The company says it is happy to have brought moonshine to a whole new set of customers across the country and around the world over the last ten years.
  • This pure Tennessee moonshine is made by hand in Tennessee and has a proof of 153.
  • Please visit www.olesmoky.com for additional information and be sure to follow Ole Smoky on social media at @olesmoky.
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About Ole Smoky® Distillery LLC:

Old Smoky is the world’s largest producer of quality moonshine and the world’s first federally permitted distillery in the history of East Tennessee, according to its website. Since its inception in 2010, Ole Smoky has been able to trace its roots back to the Smoky Mountains’ first inhabitants, families who manufactured moonshine with a steadfast sense of pride and Appalachian spirit. Among the four renowned distilleries owned by Ole Smoky are three in East Tennessee, The Holler, The Barrelhouse and The Barn, and one in Nashville, 6thPeabody.

10 Most Important Safety Tips for “Moonshiners”

People frequently inquire about how to generate “moonshine.” However, it is prohibited for anyone who are not commercial distillers to do so because it is not rocket science. So one of the first things a potential distiller needs to examine is the legality of such an act. But first, a disclaimer: the information, data, and references provided in this article are offered solely for the purpose of providing information and are not meant to be relied upon by any person or organization as a legal foundation for any act or decision of any nature.

1. Make sure to have the proper permits for distilling

In accordance with prohibition-era legislation and other legal precedents established in the early 1900s, only commercial distillers are permitted to lawfully distill alcohol for human use. Fuel alcohol can be distilled at home if the distiller has a federal fuel alcohol permit from the state in which they live. Alcohol produced with this authorization, on the other hand, cannot be drunk. State restrictions also differ, so anybody considering purchasing a still should research their local state laws before ever considering starting a distilling business.

You may find information about distilling rules and permissions in each state by searching for the terms “distilled spirits” and “fuel alcohol” in the state general statutes, which are frequently available online.

The distillation equipment offered by Clawhammer Supply is intended solely for legal use. We encourage you to read our comprehensive legal statement for further information on the legality of distillation.

2. Use Proper Distillation Equipment

In accordance with prohibition-era legislation and other legal precedents established in the early 1900s, only commercial distillers are permitted to lawfully distill alcohol for human use. Fuel alcohol can be distilled at home if one receives a federal fuel alcohol permit from the state in which one resides. It is not permitted to consume the alcohol produced with this authorization. State restrictions also differ, so anybody considering purchasing a still should research their local state laws before ever considering starting a distilling business.

You may get information about distilling rules and permissions in each state by searching for the terms “distilled spirits” and “fuel alcohol” in the state general statutes, which are generally available online.

For additional information on the laws of distillation, please see our entire legal statement (PDF).

3. NEVER distill indoors without ventilation

A still should never be used inside without sufficient engineering and ventilation. The most effective approach to avoid being on the 5 o’clock news is to avoid doing so. Typically, before a permit for distillation equipment can be issued, distillers must ensure that their facility is appropriately ventilated according to municipal regulation. Even though your municipal code does not demand it, sufficient ventilation should be carefully addressed regardless of where you live. Hire an engineer to do these calculations and oversee the installation of air handlers, since this is the most prudent course of action.

4. Control alcohol vapor

A leaking still might cause valuable wash to flow onto the ground before the alcohol is separated, squandering the time and money that was spent brewing it up in the first place. Even more dangerous, a leak in the column of a still might enable explosive alcohol vapor to escape. Alcohol vapor is very explosive and possibly quite hazardous, and commercial distillers are acutely aware of this fact at all times. Before using a still for business purposes, a professional distiller will examine the equipment to ensure there are no leaks.

However, here’s something fascinating to consider: When his still began to leak, Popcorn Sutton, one of the most renowned old-timey moonshiners who ever lived, put flour paste to the connections and then wrapped a cloth around the connections to stop the leak.

Although, as previously stated, it is recommended practice to shut down a still if a leak occurs since alcohol vapor is extremely volatile and potentially dangerous.

5. Never leave a still unattended

A still that is left unmanaged is a disaster waiting to happen. Murphy’s law asserts that anything that has the potential to go wrong will go wrong eventually.

This isn’t always the case, so why take a chance on fate by putting a still out in the open? Consider how long it will take to run a batch of distillate when organizing a distillation session. A commercial distiller will never leave his or her still alone for any length of time.

6. Keep a fire extinguisher handy

If you’ve read the previous safety guidelines in this article, you’ve probably figured out that fire is the most significant single risk while distilling. It is necessary to have a heat source present in order to heat the wash, but distilling also includes the presence of potentially explosive alcohol vapor and extremely flammable ethyl alcohol. Whether due to a failed heat source, a leaky still, or a spilled collecting vessel with high proof alcohol, the potential for calamity exists. Commercial distilleries are frequently required to have a fire suppression system installed.

Alcohol-fueled flames should be extinguished with a fire extinguisher in the same way that an oil fire on a stovetop should be extinguished.

7. Use a stainless steel collection vessel

The completed product should always be collected in a stainless steel collection jar, according to distillers. Why not use glass or plastic instead? In the presence of high proof alcohol, glass is delicate and may break, while some types of polymers may become brittle and break down completely. In addition, plastic may melt if exposed to a high-temperature environment. Here’s an anecdotal anecdote we found on an old message board, which was posted by a beginner distiller, that we thought you would like.

  • This should not be done.
  • The plastic, on the other hand, looked to be melting right in front of his eyes.
  • That, on the other hand, was a gravely mistaken assumption to make.
  • Because it was so powerful, when it caught on fire (which was exactly what occurred), the flame could not be seen.
  • During the process of attempting to transfer the liquid into another container, the operator dropped the plastic bowl and spilt part of it, sparking a kitchen fire and burning his palm in the process.
  • Additionally, distilling at home may be extremely dangerous and is prohibited without the required state and federal permissions.

8. Direct the finished product well away from the still.

A stainless steel collecting jar should always be used to collect the completed product by distillers. What’s wrong with using glass or plastic instead of other materials? In the presence of high strength alcohol, glass is brittle and may break, and some types of polymers may degrade or break down. It’s also possible that plastic will melt if exposed to a flame. This anecdotal anecdote was taken from an old message board and submitted by a beginner distiller, and we thought you would like it.

  • This is not something you should do!
  • The plastic, on the other hand, looked to be melting right in front of his face.
  • It turned out that this was a gravely mistaken assumption on our part.
  • It was so powerful, in fact, that when it lit on fire (which was exactly what had happened), the flame could not be seen at all.
  • During the process of attempting to transfer the liquid into another container, the operator dropped the plastic bowl and spilled part of the liquid, igniting a kitchen fire and injuring his palm.

As a result, always collect waste in a stainless steel container.. Apart from this, distilling at home is extremely dangerous and is prohibited without the required state and federal authorizations.

9. Always discard the “foreshots.”

A professional distiller is aware that one of the dangers linked with the production and use of spirits is the concentration of methanol. It is possible that methanol will be produced as a byproduct of the fermentation process, and its presence in a wash poses a serious threat. Because methanol has a lower boiling point than ethanol, if there is any methanol present in the fermented wash, it should boil off before the ethanol, which is fortunate. As a result, professional distillers will either perform one of two things or both:

  • They will reject the initial dribble of alcohol that is created by the distillation process. It is possible that the foreshots, which are a part of the run, are hazardous since they smell like high-powered solvent, taste far worse, and have a toxic flavor. Alternatively, they will combine and completely mix everything (if a lower-quality alcohol is being made), which will eliminate the chance of a concentration.

10. Never sell “moonshine”

For the record, we previously said this in point number one, but it bears repeating: distilling alcohol without the required authorization is prohibited without a fuel alcohol permit, and selling alcohol for consumption is illegal without a federal and state distillers permit. Permits are necessary from the federal and state governments, and permission requirements differ from one state to another, so be sure to check your local regulations. If a person does not have a permission to manufacture and sell spirits, they should not engage in this activity.

The sale of moonshine is a highly severe felony in most jurisdictions, and violating the law can result in thousands of dollars in penalties and imprisonment.

That ‘hooch’ can make you blind, SC cops say after breaking up a moonshine operation

It has already been said above in point number one, but we will restate it here: distilling alcohol without the required authorization is unlawful unless one has a fuel alcohol permit, and selling alcohol for consumption is illegal unless one has both a federal and state distillers permit. Permissions are necessary from the federal and state governments, and the requirements for permits differ from state to state, so be sure to check your local regulations. A person should refrain from manufacturing and selling spirits if they do not have the necessary permits.

A conviction for the sale of moonshine is a very serious violation in most jurisdictions, with penalties and imprisonment totaling thousands of dollars.

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