What is the best moonshine recipe?
- Apple Pie Moonshine. Apple pie flavor moonshine is by far the most popular. Wide Open Spaces suggests to start by stirring 1 quart of apple juice, 1 gallon of apple cider, and 10 cinnamon sticks in a large pot. Once you’ve brought that mixture to a simmer, stir in 3 cups of brown sugar and 1 cup of white sugar.
- 1 How much mash makes a gallon of moonshine?
- 2 How much sugar do you put in a gallon of water for moonshine?
- 3 How many shots are in a gallon of moonshine?
- 4 How many gallons of moonshine can you make for personal use?
- 5 What proof should moonshine be?
- 6 What kind of water do you use to cut moonshine?
- 7 What is the best corn for moonshine?
- 8 What is the easiest alcohol to make at home?
- 9 How much is a gallon of moonshine worth?
- 10 How much moonshine do you throw away?
- 11 What does a thumper do for moonshine?
- 12 Can you put too much sugar in moonshine mash?
- 13 Why is homemade moonshine illegal?
- 14 Is moonshining a felony?
- 15 Can you distill your own alcohol?
- 16 How Commercial Moonshine Mash is Made
- 17 1- Corn Whiskey
- 18 2 – Thin Mash Whiskey
- 19 3- Sugar Shine
- 20 Is Making Moonshine Legal:
- 21 A Brief History of Moonshine:
- 22 How to Make Moonshine – How to Make Booze
- 23 Step 1: Understanding the ProcessBasic Terms
- 24 Step 2: The IngredientsEquipment
- 25 Step 3: The Recipe
- 26 Step 4: Making the Mash
- 27 Step 5: Fermentation
- 28 Step 6: Distillation
- 29 Step 1: Research and Purchase Ingredients
- 30 Step 2: Prepare Mash
- 31 Step 3: Wait for Fermentation
- 32 How to Make Moonshine: A Distillers Guide Corn Moonshine
- 33 How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 34 Getting Started: Picking Your Type of Moonshine Mash
- 35 How to Make Moonshine: Corn Mash Recipe
- 36 How To Make Moonshine: Distilling
- 37 How To Make Moonshine: Collecting Your Distillate
- 38 Conclusion
- 39 How to Make the Smoothest Mash Recipe for Moonshine
- 40 Why is the mash recipe so important?
- 41 Smoothest Mash Recipe Ingredients
- 42 Moonshine Batch Sizing Table
- 43 Step-By-Step Guide To Making Moonshine
- 44 Summary
- 45 How To Make Moonshine: Your First Sugar Wash
- 46 Homemade Moonshine Recipe Without a Still
- 47 Homemade Moonshine Recipe
- 48 How to Make Moonshine Without a Still?
- 49 Homemade Moonshine Specialty Items:
- 50 Homemade Moonshine: Phase 1 (3 weeks)
- 51 Homemade Moonshine: Phase 2 (2 weeks)
- 52 How to Serve Homemade Moonshine
- 53 How to Make Moonshine Mash
- 54 Ingredients
- 55 Video
- 56 Things You’ll Need
- 57 About This Article
- 58 Did this article help you?
How much mash makes a gallon of moonshine?
Step 3: The Recipe For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.
How much sugar do you put in a gallon of water for moonshine?
Use a giant pot to heat 1 gallon of boiling water. Add to the boiling hot water 10 – 15 lbs of sugar … (half of the 25 lb bag will do just fine). Stir until the sugar dissolves.
How many shots are in a gallon of moonshine?
These days most bottles are 750 ml, which is close to 1/5 of a gallon. A gallon contains 128 fluid ounces. So a fifth (1/5) or 750ml contains a tad more than 25 oz, or 25 one-ounce shots. Of course, many use 1 ½ ounce for a standard shot which is around 16 shots.
How many gallons of moonshine can you make for personal use?
While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce up to 100 gallons of spirits per year for personal consumption without a permit.
What proof should moonshine be?
It’s worth noting that in most parts of the United States, it is illegal to distill moonshine above 160 proof (80% ABV) and it cannot be bottled at more than 125 proof (62.5% ABV).
What kind of water do you use to cut moonshine?
One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.
What is the best corn for moonshine?
The kind of corn for moonshine that we recommend is cracked, dry yellow corn, and yes, it’s field corn. It should be a good grade corn that is relatively clean.
What is the easiest alcohol to make at home?
Most people will agree that mead is the easiest alcohol to make because it requires very little equipment and ingredients. If you don’t have the items already in your pantry, you can easily procure them from the grocery store. To make mead, you need about 2-3 pounds of honey for 1 gallon/3.78 liter of water.
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 much moonshine do you throw away?
The rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled. How much initial product to discard: 1 gallon batch – discard the first 2/3 of a shot glass. 5 gallon batch – discard the first 1/3 of a pint jar.
What does a thumper do for moonshine?
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.
Can you put too much sugar in moonshine mash?
The reason why you use sugar in a mash is basically because your yeast consumes the sugar, converting it into alcohol. However, too much sugar in your mash can actually hinder your yeast’s ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine.
Why is homemade moonshine illegal?
So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Today, federal rules say a household with two adults can brew up to 200 gallons of wine and the same amount of beer each year. (A few states have their own laws prohibiting the practice.)
Is moonshining a felony?
7201, any person who willfully attempts to evade or defeat any Internal Revenue Code tax (including the tax on distilled spirits) has committed a felony and shall be fined up to $100,000, imprisoned for up to 5 years, or both, plus the cost of prosecution.
Can you distill your own alcohol?
According to federal law, making beverage alcohol at home is illegal, plain and simple. Why is that? The government cites several reasons for keeping distilling illegal. First, it can be dangerous.
How Commercial Moonshine Mash is Made
Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation. Moonshine mashes can be made in three different methods, according on the experience of a commercial distiller.
The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-quality product of consistent quality.
Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).
The “thin mash” recipe might serve as a good middle ground.
1- Corn Whiskey
Corn sold for a few dollars at market could readily generate several hundred dollars after being mashed, fermented, and distilled, according to early American farmers. Corn also produces a higher output of sugar than other grain crops. In this way, crushing maize and converting it into alcohol became the traditional technique of alcohol production on the early American frontier, giving rise to the term “corn whiskey.” When it comes to crafting a craft spirit, a commercial distiller who wants to produce a high-quality finished product would assume that pure, all-grain whiskey is the way to go.
Listed below is a straightforward method for creating a corn whiskey mash, with some extra alternatives available for the more experienced distiller:
- The following ingredients: 5 litres of water
- 8.5 lbs of flaked maize
- 1.5 lbs of crushed malted barley
- Yeast- Read this article to find out how much yeast a professional distiller would need in their process.
5 gallons of water; 8.5 pounds of flaked maize; 1.5 pounds of crushed malted barley; 5 gallons of water Yeast- You can find out how much yeast is used by a commercial distiller by reading this page.
Tips for Advanced Distillers
5 litres of water; 8.5 pounds of flaked maize; 1.5 pounds of crushed malted barley; Yeast- Learn how much yeast a professional distiller might need by reading this article.
2 – Thin Mash Whiskey
Cooking a thin mash is a simple method for doubling the amount of mash produced while maintaining part of the natural grain taste of corn whiskey produced. Making it involves beginning with a puree, such as the one seen above, and then adding additional water and granular sugar to enhance the amount of wash produced.
- The following ingredients: 10 gallons of water (5 gal to begin, then 5 more)
- 8.5 pounds of flaked maize
- 1.5 pounds of crushed malted barley
- 6-8 pounds of sugar
Yeast-Read this page to learn about the proper processes for pitching yeast.
The process of making a thin mash is completed in two parts. To begin, prepare the normal corn whiskey mash as instructed previously. After the last resting period, however, add 5 gallons of cold water and 6-8 pounds of sugar to the pot. The mash is ready for aeration and fermentation when the temperature has dropped to 96 degrees Fahrenheit, as indicated in the Corn Whiskey recipe above. Advanced distillers should aim for a specific gravity of roughly 1.08 in their final product. If the concentration is too high, dilute with water.
3- Sugar Shine
Genuine maize whiskey is becoming increasingly difficult to get these days. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added in for good measure. Although it is not as smooth as maize whiskey, what it lacks in flavor and smoothness is more than compensated for by the ease with which it may be consumed. In addition, some people are not fond of the flavor of maize. They would choose apple pie, peaches, or other fruit tastes over anything else. This recipe is perfect for making that particular concoction.
These days, authentic corn whiskey is hard to come by. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added on top of it. It is not as smooth as maize whiskey, however, what it lacks in flavor and smoothness is more than compensated for by its ease of use. Furthermore, some people are not fond of the taste of maize. They’d rather have apple pie, peaches, or other fruit flavors instead of the standard vanilla flavor. This recipe is perfect for making that particular concoction, as you can see in the photos.
Is Making Moonshine Legal:
Keep in mind that this information is provided solely for educational purposes. The process of making beer is lawful since it is substantially the same as making beer, which is now permitted in all 50 states, however distilling alcohol is illegal unless an individual obtains a fuel alcohol plant permission or a distilled spirit plant permit, respectively.
A Brief History of Moonshine:
The Great Depression, Prohibition, and limited access to the mountainous region of Appalachia all contributed to the creation of moonshine, a beverage that is now practically forgotten yet has a legendary reputation. The phrase “Moonshine” used to be used to refer to any type of homemade whiskey. In part, the word came up as a result of the fact that early “bootleggers” frequently brewed their whiskey in the middle of the night, under the light of a full moon, in order to keep their activities hidden from neighbors and the authorities.
In the case of moonshine, there is no conventional formula; it can be produced using any mix of grains in any style of still. Moonshine produced in the highlands of Appalachia, on the other hand, was originally manufactured from unaged corn whiskey and was produced in copper pot stills.
How to Make Moonshine – How to Make Booze
Moonshine (also known as corn whiskey) is an alcoholic beverage with strong historical roots, particularly in American history, therefore it stands to reason that people would and should be knowledgeable about how to manufacture their own moonshine. When it comes to moonshine, if you are unaware of what it is precisely, please feel free to read this page, where you can gain some basic background and facts about the beverage. When people think about homemade alcohol, the word “moonshine” is frequently the first thing that comes to their minds.
And now that we have established the general procedure for creating moonshine, let’s get down to business.
Step 1: Understanding the ProcessBasic Terms
Making moonshine consists on three key procedures: Making the Mash and Fermenting the Mash are the first two steps. 3) Making the Mash into a Liquor After that, we’ll go over a few brief and fundamental words related to moonshine, which we’ll go over in more detail later.
- Mash is the material that is created, which is subsequently fermented and distilled to produce moonshine
- It is also known as mash whiskey. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed to produce the liquid
- Distillation takes place in the still, and it is this process that transforms the low-alcohol mash into high-alcohol moonshine. *For further information about distillation, please see this page.
- Fermentation is the process of turning a mash into an alcoholic beverage by converting the carbohydrates in the mash into alcohol. This is a natural occurrence
- There is nothing to fear.
Step 2: The IngredientsEquipment
While the components used to manufacture a moonshine mash might range significantly from one another, there are hundreds of distinct varieties and tastes of moonshine available, each with its own unique formula. However, one thing that is consistent throughout all moonshine ingredients is the requirement for yeast, a nutrition (typically grain or sugar), and water. Many recipes also include a malted component, such as barley or rye, which is common in beer. The following instructions will teach you how to manufacture a simple corn-based mash that will provide an authentic form of moonshine liqueur.
- Cornmeal, sugar, water, yeast (Distillers yeast is suggested), and salt
Cornmeal, sugar, water, yeast (distillers yeast is preferred), and salt
- An airlock
- A container for fermentation
- A heavy-bottomed metal saucepan for boiling your potatoes
- A thermometer with an adhesive strip (optional, but useful)
Step 3: The Recipe
In this lesson, we’ll be utilizing a recipe that I refer to as the “1 for 1 recipe.” This recipe creates a normal moonshine corn whiskey, and the formula is really simple to learn. It is referred as as the 1 for 1 because all of the components are used in a one-to-one proportion. One gallon of water, for example, would require one pound of sugar and one pound of maize meal to be substituted. Using this formula, you would need 5 gallon of water, 5 pounds of maize meal, and 5 pounds of sugar to make a 5-gallon mash (which is suggested for your first few batches of moonshine).
Moonshine is more of an art than a science, and it takes time and patience to perfect.
Step 4: Making the Mash
Here is where we will really start putting the components together and putting the moonshine together for the first time. Making this moonshine mash is not difficult or time-consuming; all you need to do is the following:
- Preparing the water: Bring the water to a mild temperature, around 90-100 degrees Fahrenheit. Add the corn meal to the water and stir for a couple of minutes (if you’re doing this while the heat is still on, make sure it’s lukewarm and swirl the bottom well to avoid burning any of the cornmeal)
- Add the sugar to the mashed potatoes and continue to stir for a few more minutes. Continue swirling until the mixture seems to be mostly dissolved.
*Tip* If you don’t have a large enough pot for the mash and don’t want to spend the money on a larger one, simply divide the mash into two or three batches.
Yes, believe it or not, that is all there is to creating the mash. Isn’t it rather straightforward? Now we may begin the fermentation process, which will result in the production of alcohol! This is really amazing stuff!
Step 5: Fermentation
Fermentation is the final process before to distillation and is the most time-consuming. In this phase, we will turn our mash from a non-alcoholic to an alcoholic beverage by adding alcohol. All alcoholic beverages, including beer, wine, whiskey, brandy, moonshine, and other specialty beverages, are produced through this naturally occurring process. Fermentation is the starting point for all alcoholic beverages, including beer. So let’s get this party started!
- The first step is to pour your mash into your fermenting container, which may be anything that has an airtight cover that can be secured with a rubber band or other type of airlock. A 5 gallon water cooler jug serves as an example of a low-cost fermenter. If you’re a novice, I recommend investing in a bucket fermenter. They’re affordable and really handy because the entire cover comes off, making it easy to pour in your mash, and it already has a space for an airlock.
2. At this point, you must add your yeast. Because the yeast is responsible for converting the sugars in the mash into alcohol, this is the most critical phase in the fermentation process. All that is required is the addition of a package of yeast (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). It only takes a little sachet of yeast (roughly 2.5 teaspoons if you have one large package). Once the yeast has been incorporated into the mash, all that is required is a gentle stir or a gentle shake of the container.
- If you do not already have an airlock, it is highly suggested that you get one as soon as possible; they are not costly (usually around a dollar a piece you canpick one up here.) ***Please keep in mind that while the airlocks are virtually universal, the bungs are not.
- Please see this page for more information on airlock and bung sizes.
- At this stage, the mash and yeast should be in a fermenting container with an airlock on it.
- Once the fermentation process has been completed for about a week, you may check the gravity of your mash using a hydrometer, and if you obtain the same result for 2 or 3 days in a row, you know the fermentation process has been completed.
- Even while it is not required to have one from the outset, it might be a beneficial tool later on (especially for knowing the alcohol percentage of your finished moonshine).
- Click here to view a mash recipe, and here to view an aliquor/moonshine recipe.
Step 6: Distillation
Now that the mash has been fermented, the alcohol content should range between 8 and 20 percent, depending on the type of yeast you employed. After that, it’s time to transform your mash into some good ol’ fashioned moonshine whiskey! Distillation is the process of separating the alcohol present in the mash from the water. If you are still uncertain about how distillation works or how a still works, please have a look at the rest of this webpage.
If you have a correctly constructed still (for more information on still construction, please see this still tutorial), you are ready to begin; all you need is a source of heat. The procedure is rather straightforward.
- If possible, leave the bottom sediment in the fermenter since it includes yeast, and it is preferred not to have yeast in the mash during distillation. Pour your mash into the pot of the still, being sure to leave the bottom sediment in the fermenter. This is made significantly easier by using an auto siphon (which can be obtained on Amazon for roughly $10). Make certain that everything on the still is securely fixed and sealed
- Pressure and steam will be passing through it, and you cannot have any leaks. Inspect the still to ensure that something (ice/cold water) is cooling down the worm or condenser
- Apply heat to the saucepan of mashed potatoes that is still heating up. Make certain that the temperature remains between the boiling point of alcohol and that of water (173 degrees Fahrenheit and 212 degrees Fahrenheit). 185-195 degrees Fahrenheit is an ideal temperature range to maintain. As the still is running, make sure to eliminate the first ounce and a half of moonshine for every gallon of mash since this portion of the moonshine includes the highest quantity of methanol (which is not something you want to consume)
- The only thing left to do once the initial bit has been tossed is to keep an eye on the temperature and make sure it stays between 185 and 195 degrees. The still run is complete when there is no more liquid going out of the end of the still into the collecting jar
- You should have some moonshine corn whiskey that is ready to use at this point.
It’s time to celebrate because you just completed your first still runmade some good homemade moonshine!
If possible, leave the bottom sediment in the fermenter since it includes yeast, and it is preferred not to have yeast in the mash during distillation. Pour your mash into the pot of the still, being sure to keep the bottom sediment in the fermenter. It is much easier to do this using an auto siphon, which can be purchased on Amazon for about $10. In the still, double-check that everything is secured down and shut, because pressure and steam will be passing through it and you cannot have any leaks.
Apply heat to the saucepan of mashed potatoes that is still heating up..
185-195 degrees Fahrenheit is an ideal temperature to maintain; Keep in mind that the first ounce and a half of moonshine per gallon of mash should be discarded since this portion of the moonshine includes the highest quantity of methanol (which you do not want to consume); and The only thing left to do once the initial bit has been tossed is to keep an eye on the temperature and make sure it stays within the 185-195 range.
The still run is complete when there is no more liquid pouring out of the end of the still into the collecting jar; you should have some moonshine corn whiskey that is ready to use at this time.
- 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: 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.
It is estimated that the heads will account for around 30% of your total production. Similar to the foreshots, the heads also contain volatile alcohols. Although the consequences are less severe than those that cause blindness, they are nevertheless unpleasant – similar to having a severe hangover. Because of the presence of alcohols such as acetone, the heads will have a characteristic “solvent” odor. As with the foreshots, collect your heads in their separate containers and toss them out the front door.
When you reach the conclusion of the ethanol process and enter the final step of your manufacturing process, you reach the tails. It is estimated that the tails will account for around 35% of your total production. The tails will have a completely distinct flavor from the hearts. You’ll notice a significant decrease in sweetness, and you may even see an oily top-layer on your product at this point. The substance will start to feel slick between your fingertips at this point. This is because to the presence of water, carbs, and proteins.
Congratulations for completing the task. We hope you were able to produce a fantastic batch. The only thing left to do is thoroughly clean your whole equipment. Allow for complete drying before storing in a cold, dry location. Learning how to create moonshine requires you to take on the roles of both a scientific and an artist at the same time. There’s a delicate balance to be struck here, and it can take years to master. We urge that you keep meticulous records of your moonshine production at all times.
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- If you enjoyed this advice on how to produce moonshine, you might also be interested in our instructions on how to make rum and how to make vodka.
- The most recent update was made on October 25, 2021.
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How to Make the Smoothest Mash Recipe for Moonshine
I’ve been producing moonshine for more than two decades and have experimented with a variety of formulas and measuring techniques. In spite of the fact that I have tried with every sort of ingredient possible, the smoothest mash I have ever prepared is so basic that it will take your breath away. The following dish is also suitable for those who are new to cooking. This recipe does not rely on complicated components to break down starch chains into sugars, as is the case with many others. This dish is quite easy to make.
The key weapon is sweet feed, as you may have guessed.
Enjoy! Check out my podcast where I talk about how to manufacture moonshine from start to finish, as well as how to market it!
Why is the mash recipe so important?
My moonshine-making experience spans over 20 years, during which time I’ve experimented with a variety of different formulas and proportions. My experiments have included nearly every sort of ingredient possible, but the secret to the smoothest mash I have ever created is so easy that you will be surprised. This dish is also suitable for those who are new to cooking. For the starch chains to be broken down into sugars in this recipe, you do not need any complicated components. Unlike other recipes, this one is quite easy to prepare.
The secret weapon is sweet feed, which you can find out here.
Check out my podcast where I talk about how to manufacture moonshine from start to finish, as well as how to market it!
Smoothest Mash Recipe Ingredients
- Sugar, yeast, and water are used in the preparation of sweet feed (unpelletized). Are you looking for more mashed potatoes recipes? Obtain 20 free moonshine recipes delivered directly to your inbox! Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving. After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch. Using varied size recipes for mash batches, I’ve constructed the chart below, which is measured in gallons. The batch size may be changed easily by simply inserting different values from the chart into the following instructions:
Moonshine Batch Sizing Table
|Gallons||Grains (gallons)||Yeast (Tbsp)||Sugar (lbs)|
Step-By-Step Guide To Making Moonshine
When you crack the grains, you are softening them and allowing the flavor to come through. To make the stock, fill a big pot with five gallons of water (an outside turkey fryer pot works well). Bring this water to a temperature of 160 degrees. I make use of a gas stove that I keep outside. The mash will be cooked in a large saucepan. In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator for temperature control. It’s the only one I use at the moment.
- Wait for the water to reach its proper temperature before mixing one part sweet feed to two parts corn in a 5 gallon bucket until it is completely full.
- Using the above example, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).
- I use a one-gallon scoop to make the process go more quickly.
- Now is the time to add the grains and lower the heat to maintain 160 degrees for 45 minutes.
- 1 part sweet feed to 2 parts chopped corn is an excellent ratio.
- Throughout this eBook, I will guide you step-by-step through the whole process, from selecting equipment to sipping your very own homebrewed whiskey.
- This eBook is now available for purchase.
Step Two: Mix the Mash
Using a cracking technique, the grains are softened and allowed to flaver freely. Pour five gallons of water into a big saucepan; an outside turkey fryer pot works well for this. Obtain a temperature of 160 degrees Fahrenheit for this water. The propane stove I use is outside. Cooking the mash in a large saucepan In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator that allows you to manage the heat. My sole method of communication is through this channel.
- Meanwhile, fill a 5 gallon bucket with one part sweet feed and two parts corn until it is completely full while waiting for the water to reach the proper temperature.
- Using the example above, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).
- This is because I use a one-gallon scoop, which reduces the amount of time required.
- Cook for 45 minutes at 160 degrees Fahrenheit once you have added the grains.
- To 2 parts chopped corn, add 1 part sweet feed.
- In this eBook, I will guide you through the process step by step, from purchasing equipment to enjoying your own home-brewed whiskey, and everything in between.
To make it even easier, I’ve included my time-tested, beginner-friendly corn whiskey recipe, which I devised to be both easy and exceptionally smooth. Right now, you can purchase this eBook for $10.00.
Step Three: Add the Yeast
When the temperature of the mash has cooled to the temperature advised by the yeast manufacturer, you can proceed to add the yeast to it. I’ve discovered that 1 tablespoon of yeast per 5 gallons of mash produces satisfactory results. The greatest results will be obtained with distiller’s yeast. I’ve discovered that the Red Star brand works really well and is extremely reasonably priced. Red Star Yeast is difficult to come by in your area, but you can order it from Amazonhere.
Step Four: Let the Mash Ferment
As soon as the mash’s temperature has dropped to the temperature advised by its yeast maker, you can proceed to add the yeast. The ratio of 1 tablespoon of yeast per 5 gallons of mash has shown to be effective in my experiments. In order to achieve the best results, use distiller’s yeast. My experience has shown me that the Red Star brand performs admirably while remaining reasonably priced.. Locally, Red Star Yeast is difficult to come by; however, it is available for purchase on Amazonhere.
I hope you have liked this post and that you will find the recipe to be simple and enjoyable to prepare! You will thoroughly love the exceptionally smooth whiskey that is produced by this mash. Just keep in mind that moonshine production is both an art and a science, and your first batch will almost certainly not be flawless, and your second batch will almost certainly not be either. Nonetheless, if you persist with it and master the intricacies of your still, you will soon become an expert in the art of moonshining production!
Good luck with your stilling!
How To Make Moonshine: Your First Sugar Wash
Every rookie distiller should start with a sugar wash, according to Rick, because there is little chance of making a mistake with this recipe. Once you have a firm grasp on the fundamentals of reflux distillation, you may experiment with additional recipes that call for reflux, such as this Cranberry Moonshine. After that, you may begin experimenting with pot distillation by making this No-Cook Mash Moonshine Recipe or this Honey Moonshine Recipe, both of which are delicious. Please keep in mind that this post is just for informational reasons.
- Turbo yeast, such as High Spirits Turbo 48 orPrestige Turbo Pure 48
- 1 package turbo yeast (such as High Spirits Turbo 48 Turbo Yeas t)
- 7 cups cold water that has been filtered and/or dechlorinated
- 14 pounds granulated white sugar The use of a cleansing agent such as Sparkolloid
- Bring 2 gallons of water to a boil, and then transfer to a fermenter to cool. Sugar should be dissolved in hot water, with more hot water if necessary. To make 6.6 gallons of “sugar water,” add cool water and/or ice until you achieve a volume of approximately 6.6 gallons, chilling the liquid until it reaches 100° F
- Take a reading from a hydrometer to determine your specific gravity (and make a note of it! )
- Add the full packet of turbo yeast and aggressively whisk to dissolve the yeast and aerate the mixture. Place the fermenter lid and air lock on top of the fermenter. Ferment for 2 – 7 days at a steady temperature according to the directions on the packet of yeast you purchased. Immediately following completion of the fermentation process, degas the mash before adding your clarifying agent. Work the wash vigorously until the froth subsides, then rinse well. Then take a break and repeat the process. Repeat this procedure as many times as necessary.
- Then, according to the package guidelines, add a clearing agent. For example, Sparkolloid specifies that you should use 1 teaspoon per gallon of water. Add 2 cups of boiling water to the Sparkolloid and bring to a boil for 3-5 minutes, or until the powder is dissolved. then carefully whisk in your wash, which should be clear in 24 hours. With the use of a siphon, transfer the mash to your moonshine still.
- The reflux distillation method will be used to make your moonshine. The following are general guidelines for utilizing anEssential Extractor Pro Series II Complete Moonshine Still
- However, they are not exhaustive. Copper mesh should be used to pack your stainless steel moonshine still as needed. It is possible that you will not require copper mesh and will instead use a different sort of column packing depending on your still. Then you’ll want to heat up your still. Due of safety concerns, we normally recommend that electric heat be used instead of gas heat
- However, make sure that you choose an electric element that does not cycle. Prior to any vapor being created, make sure that you have your cooling water running to the condenser and dephlegmator. Remove and discard your foreshots (which weigh approximately 3 ounces)
- At this stage, the temperature should be around 173 degrees Fahrenheit. The actual temperature, on the other hand, may change based on the calibration of your thermometer and your elevation, but the most essential thing is that the temperature remains steady. Once this is completed, you may begin collecting your distillate. When the temperature begins to rise after a long period of time, you will know you have entered the tails. There will also be a slowing down of the distillate flow from the condenser. Finally, turn off the heat but keep the cooling water going until you are certain that there is no more vapor in the column of water. Remove the bung as soon as the temperature begins to decline in order to allow for ventilation and to prevent the bung from being accidently sucked within the column if there is a blockage someplace. Make your product to your liking by blending and/or cutting it. Enjoy
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 flavored 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.
In addition, our really popularApple Pie Moonshinerecipe could be of interest to you.
Homemade Moonshine Specialty Items:
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- 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)
- 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 to Make Moonshine Mash
For any adjustments or extra garnish ideas, please see the original post here. Don’t Overindulge in alcohol. Save it for later by pinning it on Pinterest.
- The following ingredients: 2.5 pounds (1.1 kg) ground cornmeal
- 10 pounds (4.5 kg) white granulated sugar
- 10 gallons (38 liters) water (preferably distilled if feasible)
- 1 and a half ounces (14 g) active dry yeast (ideally Turbo)
- 1 to 2 cups (0.24 to 0.47 l) water
- 1-2 bags dried fruit (optional)
- 1 to 2 cups (0.24 to 0.47 l) sugar
- 1 Bring 10 gallons (38 l) of water to a boil in a stainless steel kettle that holds 20 gallons (76 l). Allow the water to come to a boil, with huge bubbles forming on the surface of the water, before proceeding.
- Sterilize and thoroughly clean the pot before using it. Use caution while handling a pot that looks to be unclean or discolored.
2Add 2.5 lbs (1.1 kg) of cornmeal and bring to a boil for 5-7 minutes, stirring constantly. Once the water comes to a boil, add the cornmeal and stir it in with a wooden spoon until well combined. Continue to whisk it until it becomes thick and creamy in consistency.
3 Reduce the heat to 150 degrees Fahrenheit (66 degrees Celsius). Reduce the heat to a low setting so that the cornmeal remains heated but is not boiling. Keep an eye on the cornmeal temperature with a thermometer to make sure it stays at the proper degree.
- 2Add 2.5 lbs (1.1 kg) of cornmeal and bring to a boil for 5-7 minutes, stirring occasionally. Put cornmeal in the pot while the water is boiling, and stir it in with a wooden spoon until it is evenly distributed. Continue to whisk it until it becomes thick and creamy in appearance. 3 Temperatures should be reduced to 150 degrees Fahrenheit (66 degrees Celsius). Reduce the heat to a low setting so that the cornmeal remains heated but does not boil. Keep an eye on the cornmeal temperature with a thermometer to make sure it stays at the appropriate degree.
4 Add 10 pounds (4.5 kg) of sugar and 1 2 ounces (14 g) of yeast to a large mixing bowl. Pour the sugar and yeast into the cornmeal and mix thoroughly. To blend the ingredients, use a wooden spoon. Stir it for 5-10 minutes till it becomes smooth. The consistency of the mixture should become soupy and thin.
- Once the sugar and yeast have been well combined, remove the mash from the heat.
5 If you want to add extra taste, mix in some dried fruit mash. You can add 1-2 bags of dried fruit and 1 to 2 cups (0.24 to 0.47 l) of water if you want to make the mash more fruity-flavored. Then, using a fork, mash up the dry fruit in the water until it turns more like a juice. Combine with a spoon the dried fruit mash and the toasted cornmeal mixture until everything is well incorporated.
- In order to enhance taste, try a fruit mash made with bananas, apricots, and pineapple. It’s also possible to add a fruity flavor to the combination by including dried fruit mash made from blueberries, cherries, and strawberries.
- 1 Cover the mash with a clean cloth and store it in a cold, dark location. You may either leave the mash in the saucepan and cover it with a lid or cover it with a clean towel. Set your fermenting mash aside in a basement, cellar, or the back of a closet so it may continue to ferment. The optimal temperature is 60 degrees Fahrenheit (16 degrees Celsius).
- Alternatively, you may pour the mash into an empty cooler and cover it with a lid to allow it to ferment.
2Leave it to ferment for 4-5 days before using. The fermentation of moonshine mash created with Turbo yeast will take 4-5 days. The fermentation process might take up to a week if you use bread yeast, so plan accordingly. 3 Large bubbles on the surface of the mash should be avoided. If there are huge bubbles that are moving extremely slowly or that are resting on the surface of the mash after 4-5 days, remove them and discard them. As a general rule, this indicates that the mash is ready to be distilled.
- If there are still a lot of little bubbles on the surface of the mash, it may not be ready to distill and will require further time to ferment.
- 1 If you have access to a copper still, distill the mash in it until it is clear. You may either rent or purchase a copper still from your local brewing supply store. You should look for a copper still that has been designed specifically for homebrewing, since they will be smaller and more compact. Once this is done, pour the mash into the copper still and distill it according to the instructions that came with the copper still.
- If you want to manufacture moonshine mash and other home alcoholic drinks on a regular basis, you may want to consider purchasing a copper still. A copper still holding 13 gallons (49 l) of water can cost between $900 and $1300 USD.
2 Construct a makeshift still out of a pressure cooker and a copper tubing. In a pressure cooker, bring the mash to 173 degrees Fahrenheit (78 degrees Celsius). Electrical tape should be used to secure a coiled copper pipe to the vent of the pressure cooker. Run the copper coil through a pail of cold water and place the other end in a clean container to finish the process. As the mash cooks, the vapors from the pressure cooker exhaust will pass through the copper pipe and condense to form moonshine as it passes through the copper pipe.
- Because this is a home-made technique to making a copper still, you may need to keep an eye on it to verify that it is operating properly. Check to see that the mash maintains a steady temperature so that it may condense into moonshine.
The fact that this is a handmade copper still means that you may need to keep an eye on it to make sure that it is operating properly. Maintain a steady temperature for the mash in order for it to condense into moonshine.
- After that, you may compress the cheesecloth to remove any minor contaminants from the mash that have remained. The cheesecloth should remove any debris that has accumulated on the surface of the mash, or on the head, allowing the mash to flow clean. Rinse the strainer many times until you have removed all of the mash. If you look in the soup pot, it should be clear and clean
- Once the contaminants have been squeezed out of the mash, toss them in the garbage.
5 Place the moonshine mash in sealed glass jars to keep it fresh. Make certain that the glass jars are sanitary and free of debris. Keep them in a cold, dark area with a tight-fitting lid. After that, you may consume moonshine mash on its own or mix it into cocktails and other beverages.
- The mash for moonshine should last for at least 6 months to 1 year if it is kept correctly.
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- The use of a home still while making moonshine puts you at danger for bacterial contamination and alcohol poisoning. Make your own decisions at your own peril. It is unlawful in the United States and many other countries to make alcoholic spirits or moonshine for personal use or for sale unless you have the right licenses and permissions in place.
Things You’ll Need
- Stainless steel pot with a capacity of 20 gallons (76 l)
- Stovetop or outdoor burner
- A liquid thermometer
- A wooden or metal spoon with a long handle
- Using a pressure cooker A copper pipe that has been coiled
- The use of electrical tape
- The use of a copper still
About This Article
Summary of the Article X In a 20-gallon kettle, bring water to a boil to prepare moonshine mash. Boil for 5-7 minutes after adding the cornmeal. Then turn the heat down to low and add the sugar and yeast. Remove the pan from the heat after 5-10 minutes of stirring, or when the mixture has turned soupy. More flavor can be added by mashing dried fruit in water until it becomes more of a juice, then adding it to the mash.
Area the mash in a cold, dark place for 4-5 days to allow it to ferment. Continue reading if you want to learn how to distill and filter the mash. Did you find this overview to be helpful? The writers of this page have together authored a page that has been read 361,673 times.