- 3/4 cup rye flour.
- 1/3 cup water.
- Mix the rye flour and water together with hands.
- Roll the flour paste into a snake.
- Once the boiler reaches 115 degrees apply the flour paste to the still.
- As the still heats up the rye flour paste will cook onto the still creating a seal at the joint.
How do you seal a hole in a moonshine bottle?
- Insert the male threaded nut of the compression fitting into the hole by twisting it through from the bottom of the lid. The fit won’t be perfect, but don’t worry if it jiggles around a little bit. Seal the fitting with hot glue. This seal needs to be airtight to prevent steam from leaking through it.
- 1 What causes a moonshine still to explode?
- 2 What makes a good moonshine still?
- 3 Is there a safe way to make moonshine?
- 4 How much does a gallon of illegal moonshine sell for?
- 5 How can you tell if moonshine is bad?
- 6 Do you have to use copper for a moonshine still?
- 7 What size still do I need for 5 gallons of mash?
- 8 How much moonshine will 5 gallons of mash make?
- 9 What is the best corn for moonshine?
- 10 Why is moonshine so illegal?
- 11 Why do moonshiners throw out the first jar?
- 12 What states allow home distilling?
- 13 Does moonshine go bad?
- 14 How much does a mason jar of moonshine cost?
- 15 Easy DIY Flour Paste for Your Copper Still
- 16 Flour Paste Recipe
- 17 Applying the Flour Paste
- 18 How To Make Flour Paste For Distilling
- 19 Perfect Rye Flour Paste Recipe
- 20 Portuguese Copper Alembic
- 21 Still Cap Sealing Sleeve – Small
- 22 Flour Dough/Paste for sealing – Home Distiller
- 23 The 10 Most Common Distilling Mistakes to Avoid
- 24 A Homemade Flour Paste for Your Whiskey Still Kit
- 25 How Do You Seal Moonshine Still?? – Productos Furia
- 26 How do you make your own moonshine?
- 27 First Distillation: How to Prepare Your Still
- 28 Reader Interactions
What causes a moonshine still to explode?
Alcohol vapor is explosive; that’s a fact. A vapor leak in a still could fill an enclosed space with alcohol vapor. A flash heat source could ignite the vapor, and boom, shake the room. For both of these reasons, one should never distill alcohol in enclosed areas.
What makes a good moonshine still?
Stills with copper components are the better option because they remove sulfides, which improves the flavor of your moonshine. Pot stills are usually cheaper than column stills which makes them a great option if your budget is tight. However, they can be more time-consuming to operate.
Is there a safe way to make moonshine?
10 Most Important Safety Tips for “Moonshiners”
- How to Distill Alcohol Safely.
- Make sure to have the proper permits for distilling.
- Use Proper Distillation Equipment.
- NEVER distill indoors.
- Control alcohol vapor.
- Never leave a still unattended.
- Keep a fire extinguisher handy.
- Use a glass collection vessel.
How much does a gallon of illegal moonshine sell for?
The selling price is around $25 a gallon if sold in bulk, or $40 for retail price. “They can make as much as $10,000 a month,” the task force said.
How can you tell if moonshine is bad?
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.”
Do you have to use copper for a moonshine still?
As I mentioned above, copper is a vital component when you’re distilling spirits. However, your entire still doesn’t have to be made out of copper in order to get the sulfur-eliminating benefits. You can go with a stainless steel still and also use copper in your column packing.
What size still do I need for 5 gallons of mash?
This means that for a 5 gallon mash you will use 1-1/4 gallons of backset and 3-3/4 gallons of water. Since you will be running your still for hours, you do not want to leave the fermenter empty.
How much moonshine will 5 gallons of mash make?
A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol. A 10 gallon run will yield 2-4 gallons of alcohol.
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.
Why is moonshine so 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.)
Why do moonshiners throw out the first jar?
This means that methanol (148F boiling temp) will start to boil before the ethanol (174F boiling temp). This is why commercial distillers always throw out the first bit of shine they produce from each production run (more on this below).
What states allow home distilling?
This tax is built into every bottle of spirits you buy so it’s not a special tax on home made spirits. If you do the calculations, you’ll find your favourite spirits cost up to 90% less when you take the tax off.
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.
How much does a mason jar of moonshine cost?
Usually $25 but sometimes they put a flavor or two on sale for $5 off. over a year ago.
Easy DIY Flour Paste for Your Copper Still
Make your own rye flour dough to use in distillation by following these instructions. Distilling alcohol might be entertaining, but it can also be quite hazardous. A critical point to remember while heating alcohol is that you are dealing with flammable alcohol vapors, which should be avoided at all costs. In addition to posing a threat to the safety of your distillation environment, these alcohol vapors are responsible for condensing back into the moonshine or whiskey that you have laboriously produced.
The most common method by which distillers lose these vapors is through leaks at the seams between the various sections of a still.
Fortunately, basic home items such as flour and water may be used to easily bind these seams together.
Flour Paste Recipe
There are several different flour paste recipes that may be used to seal the seams of a still, and each one is unique. Some distillers believe that store-bought dough will perform just as well as homemade paste, but this is a matter of personal preference; others disagree. When compared to wheat flour, rye flour has a distinct ability to retain moisture. It is a tried-and-true component in most flour paste recipes. However, if you don’t have rye flour on hand and want to experiment with wheat flour instead, that’s also OK.
You will require the following materials: Mix the flour and water together until the texture begins to resemble window putty again.
To seal the seam between the onion head and the pot, roll the putty into long strips, similar to snakes, and use them to seal the seam along the condenser coil, if necessary.
Applying the Flour Paste
While the copper is still heating, place the flour paste on top of it. In most cases, administering it before the temperature exceeds 100 degrees Fahrenheit is preferable to later applications. Despite the fact that the paste will harden as the copper warms, it should maintain moisture on the inside of the still, creating a protective layer of moisture. Please don’t be concerned if any of the flour paste gets trapped inside the still’s seam; this should have no effect on the taste or quality of the finished distillate.
However, a simple soap and water mixture applied to a sponge or washcloth should be sufficient to remove all of the dried flour paste off the copper.
Even though it may have dried up a little, adding some water and re-mixing it before your next run should help it come alive again.
Preparing a flour paste for use in distillation is a straightforward, yet critical, step in maintaining a safe and effective moonshine still. If you use ordinary ingredients and a little elbow work, you will be able to run your still at peak performance. Photo courtesy of Shawn
How To Make Flour Paste For Distilling
While the copper is still hot, spread the flour paste on it. In most cases, administering it before the temperature hits 100 degrees Fahrenheit is preferable to later application. As the copper heats up, the paste will solidify, but it should retain moisture on the inside of the still, resulting in an insulating property. You shouldn’t be concerned if any of the flour paste gets trapped inside the still’s seam; it shouldn’t have an impact on the taste or quality of your finished distillate. Allow all of the copper to cool before disassembling and cleaning your still after it has been operating.
If you produce more flour paste mix than you’ll need to seal your still for this moonshine run, store the extra in an airtight jar in the refrigerator until you need it again.
Unused flour paste can be preserved for up to 30 days if properly handled and stored according to the manufacturer’s instructions.
You can operate your still at optimal conditions with simple components and a little elbow work.
Perfect Rye Flour Paste Recipe
- While the copper is still hot, spread the flour paste over it. Applying it before the temperature hits 100 degrees Fahrenheit is generally considered best. As the copper heats up, the paste will solidify, but it should retain moisture on the inside of the still, creating an insulating effect. Don’t be concerned if any of the flour paste gets trapped inside the still’s seam
- It shouldn’t have an impact on the taste or quality of the finished distillate. Allow all of the copper to cool completely before dismantling and cleaning your still. However, a simple soap and water mixture used to a sponge or towel should readily remove any remaining flour paste from the copper. If you produce more flour paste mix than you will need to seal your still for this moonshine run, store the extra in an airtight container in the refrigerator. It may become a little dry after a while, but adding some water and re-mixing it before your next run should bring it back to life. Unused flour paste can be kept in the refrigerator for up to 30 days, but always follow the storage instructions on the package. When it comes to maintaining a safe and effective moonshine still, making a flour paste for use in distilling is a simple, but critical, step. You can run your still at peak performance with simple components and a little elbow grease. Shawn took the photo.
Portuguese Copper Alembic
Al-Ambiq®pot stills are unique in that no two are exactly the same in diameter since they are hand-made and hammered from copper sheets to produce soft and generous curves. Each lid is custom-made to match the specific dimensions of each pot. Due to the fact that it is handmade, there may be a small amount of slack between the individual parts. A very simple procedure may be used to seal off any potential vapour leaks – rye flour and water – which is quite effective. Simply combine the rye flour with a tiny amount of water to form a moist, soft dough that can be placed in a small recipient.
- When you’re through building your pot, gently press the swan neck into the pot’s opening.
- When the vapours begin to rise, if a leak occurs, simply add additional dough to the area where the leak is occurring.
- Giving a straight hit with the heel of your hand upwards to the rim of the various sections of the still can loosen them enough to be cleaned when distillation is complete.
- The tubes may be separated by carefully pulling on either end of them (where brass connectors are not provided).
- An alternate technique is to use silicon tape, as shown in the illustration, or any other type of sealing tape that can withstand high temperatures.
Avoid excessively taping down the alembic joints, since the goal is to seal off escaping vapours while allowing the alembic hood to pop off if a blockage in the piping causes excessive pressure to build up in the system.
Still Cap Sealing Sleeve – Small
Nav Menu (navigation menu) 2Navigation Menu 3 Navigation Menu 4 Navigation Menu 5 Navigation Menu 6Nav Menu 7Nav Menu 8Nav Menu 9Nav Menu 10
|Home PartsGaskets, O-Rings, Straps, Etc.Still Cap Sealing Sleeve – Small|
|Our Price:$ 14.95Availability:Usually Ships in 1 to 2 Business DaysProduct Code:CAPSLEEVE-SM|
|No more messy hard to clean flour paste needed to seal the cap joint on your heritage style copper still. This sealing sleeve is sized to seal a 4-3/4″ to 5-1/2″ OD neck to cap joint. This is the replacement size for the 6 gallon heritage style copper still.Band is made of durable extra heavy EPDM rubber and is heat tolerant up to 225F.Install by stretching over the neck first, then fold sleeve half way back over itself.Insert cap into the still neck and then fold the sleeve back over the joint.|
|Dome Strap – Large||Stock Pot, Stainless Steel, 24 QT||Gasket Glue||1.5″ Column Sealing Sleeve|
|Our Price:$16.00Add||Our Price:$59.00Add||Our Price:$3.00Add||Our Price:$2.95Add|
|V-Clamp, 13″||O-Ring, Hollow Core Silicone, 13-1/2″ OD||4″ Column Sealing Sleeve||V-Clamp, 10″|
|Our Price:$35.00Add||Our Price:$30.00Add||Our Price:$7.95Add||Our Price:$30.00Add|
You can help other consumers by sharing your expertise about this product. Be the first to write a review for this product. More items in the same category as this item may be found by clicking here: Gaskets, O-Rings, Straps, and other components Gaskets, O-Rings, Straps, and other components Sleeves for Column Sealing
Flour Dough/Paste for sealing – Home Distiller
The use of flour dough/paste to seal a pot intrigued me when I first learned about it. I assumed the more experienced distillers were playing a joke on me, but they weren’t. After all, how could the combination of wheat and water form a seal? In any case, when I switched from an aluminum pressure cooker to a stainless steel stockpot, I decided to give it a shot. To my surprise, it actually works! and it is quite effective! Here’s a visual representation of my technique. Please let me know if you have any suggestions on how I may improve my performance.
- I was able to locate a stainless steel mixing bowl with the same same diameter as the pot.
- To create the dough, I use this little Black Decker mixer, which is quite convenient.
- When I add a little water or flour to the mixture, it becomes sticky but not too sticky, else the dough just sticks to my hands.
- I work on it in small chunks at a time, overlapping the ends.
- In addition, the dough wraps over the edge of the bowl, which is not visible in the photo.
- I start by clipping four clips at the hours of 12, 3, 6, and 9 o’clock to ensure that the bowl is perfectly aligned.
- This strategy is really effective.
- I can start by filling my pot halfway with wash and turning on the heat.
- That’s all there is to it.
- If it is flour and water, it will most likely be a thinner combination for sealing up diverse applications, such as pipe threads, I assume.
The 10 Most Common Distilling Mistakes to Avoid
It is inevitable that errors may be made throughout the distillation process. Fortunately, there are a few typical mistakes that can be avoided entirely, which will help you learn how to produce the ideal whiskey faster and easier. Top 10 Mistakes to Avoid When Distilling Simple Math Errors (Part 1) In order to make it through the distillation process, you don’t have to be a math professor, but it is vital to double-check your calculations. Otherwise, you might wind up with too much sugar during the fermentation phase, among a variety of other problems.
- Not putting your setup through its paces Making your own still requires extensive testing before it can be considered safe to use.
- The third point is to leave the distillery unattended.
- Even if you only leave for a second or two while you are passing your mash through the still, accidents may and do happen at any time during the process.
- Prior to pouring your water and sugar into the fermenter, double-check that all of your faucets are closed.
- Failure to clearly label your containers If you have more than one sort of whiskey on hand, it is better to store them in bottles that are labeled with different colors.
- This guideline applies to all of your ingredients; always mark the containers in which they are stored.
You are still not covering your outside space.
Wasps, hornets, and other insects are attracted to the condenser or outtake line of your HVAC system.
Making Excessive Use of Flour Paste Yes, wheat paste is an excellent sealant; but, more does not necessarily equal better in this scenario.
Never, ever, ever use plastic, period.
Take your time and take pleasure in your activity.
Because the tails have a strong flavor and smell, they will remain in your condenser and affect your next run. It is normal for people to make errors, so please share yours in the comments section below if you have any to share. Posted byJason Stone on the internet
A Homemade Flour Paste for Your Whiskey Still Kit
After purchasing a whiskey still kit and assembling all of the components at home in preparation for distilling your first batch of whiskey, you will need to produce a flour paste at home to seal the seams of your still. During the distillation of whiskey, moonshine, and other alcoholic beverages, the temperature of your whiskey still will reach extremely high levels, forcing the alcohol in your whiskey mash to evaporate and condense into a gas. Because these vapors will escape if the seams on your whiskey still are not sealed, it is hazardous as well as a waste of your precious alcohol.
- Considering how affordable the supplies are, you should buy multiple packages while you’re there if you intend to distill a large amount.
- The metal components of your still, including as the pot boiler, the column (if your still has one), the onion head, and the condenser coil, are often included in a whiskey still kit.
- Alcohol vapor has a high flammability.
- When distilling whiskey, moonshine, or other spirits, it is a good idea to keep a fire extinguisher on hand at all times.
- Before you begin heating up the still, roll the dough into long snakes and set them aside until you are ready to use them.
- Extra flour paste may be saved for up to 30 days in the refrigerator if it is sealed in an airtight container and kept in the refrigerator.
- Pre-packaged dough or wheat flour, according to some moonshiners, are acceptable substitutes, but rye is the greatest grain for keeping moisture within the moonshine stable during a run.
How Do You Seal Moonshine Still?? – Productos Furia
What Is the Best Way to Make Flour Paste for Distilling?
- 3/4 cup rye flour
- 1/3 cup water
- 3/4 cup rye flour Using your hands, combine the rye flour and water until smooth. Using the flour paste, roll it into a snake shape. Pour in the flour paste into the still as soon as the boiler reaches 115 degrees. During the heating of the still, the paste of rye flour will cook onto the still, establishing a tight seal at the joint.
What is a copper still?
A still is an equipment that is used to distill liquid mixtures by heating them to a point where they selectively boil and then cooling them to condense the vapor that has been produced.
Even while a still operates on the same principles as a basic distillation equipment, it operates on a much bigger scale.
How do you make your own moonshine?
It is possible to distill liquid mixes using a still by heating the liquid mixtures to a point where they selectively boil, and then chilling the liquid mixtures to condense the vapor. Even while a still operates on the same principles as a basic distillation equipment, it operates on a somewhat bigger scale.
- To begin, prepare the mash. Begin by boiling five gallons of water until it registers at 165 degrees Fahrenheit
- Then let the Mash to ferment for 24 hours. Fermentation is the period of time during which yeast does its miracle and converts maize mash into alcohol. Prepare the still and begin the distillation process. Knowing the Difference Between the Different Parts of the Moonshine
- Understanding the Difference
Can you make moonshine without a still?
According to the federal government, it is permitted to own a still for decorative purposes, distilling water, distilling essential oils, and other purposes. Remember that distilling alcohol without a “distilled spirits permit” or a “federal fuel alcohol permit” is against the law in most jurisdictions.
How long does it take to make moonshine?
Allow the mash to work for as long as the head, or foam, appears to be rising, but remember that it will ferment out and get sour after approximately 10 to 14 days, depending on the temperature of the mash. Lower temperatures cause yeast to operate more slowly.
What is a thumper keg?
One method used by some moonshiners is the thump keg, which is nothing more than a heated barrel into which steam is pushed. It is a crate or barrel with cold water flowing into the top and then out the bottom. The water is generally diverted from a nearby creek and is used for worm farming. “Pixabay” provided the image used in the story.
First Distillation: How to Prepare Your Still
(From the Distillation Series, Part II.) Have you gotten your copper alembic, or are you still waiting? This section contains instructions on how to prepare the still for the initial plant distillation. Remember that this is a critical stage, and if you follow it correctly, you will have days and years of lovely distillation ahead of you! The purpose of the first distillation is to clean and seal the inside of the apparatus. It is critical to ensure that your still functions properly once you begin distilling plant material.
Step One: Prepare Distillation Space
This is what it looked like the first time I tried to distill something: To summarize: Allow your own ingenuity to guide you through the initial distillation, and then gather the resources you’ll need to create a more polished distilling area later on. It’s all a part of the adventure, after all. This initial distillation, I believe, will serve as the foundation for my future connection with my still. And, after the first distillation, or perhaps even after the second, you may have come up with a name for your distilling apparatus.
A couple of things to note:
- Preserving the cleanliness of your area and equipment, whether indoors or outside, is a vital stage in the distillation process. A table will be required to accommodate the distillation equipment. Alternatively, you may use a foldable table, such as the one I am now using, which is made of wood (you will be using fire bricks to protect the wood). During the summer, we will replace it with a wood table that we will create for our communal distillations. Make certain that the fire bricks are placed beneath your stove. Check to confirm that your table and still are on a level surface. Can make use of level if necessary
- Also required is a table or stand to set the glass collecting jar beneath the condenser tap, or if you have the separatory funnel and stand, something to place this on if the tap is too low
Remember to clean your still after your first distillation (see below) and before you distill for the first time in a season (see blog post 3 of this series!) after each distillation. If you have only recently prepped your still for use, you can proceed with your first plant distillation without having to clean it any further. If your still has been tucked up for the winter……….. (The next blog article will be published shortly!)
Step Two: Prepare the Still
Following the receipt of your copper alembic still, you will need to conduct a distillation without the use of plant material, using a mixture of water and 10% rye flour as a starting point (see3).
- Place the distillation pieces on the table and the pot on the stovetop. Fill the pot halfway with water using a glass measuring cup after the pot is on the burner and ready to begin (4-8 ounce size). Water should be kept slightly below or at the handles (and not any higher than that)
- Slowly put in 10 percent rye flour while swirling the water. For example, If you used 50 cups of water, you would need to use 5 cups of rye flour. Glue the last pieces of yet together
- Joints should be sealed with sealant (either rye flour or tape).
To Make Rye Flour Paste:
7/4 cup rye flour, 1/3 cup water are the ingredients. With your hands, combine the rye flour and water until the mixture has a somewhat runny to doughy consistency. Some individuals prefer the liquid viscosity of the sealant, which allows you to ‘paint’ the sealant over the joints rather than applying it directly. A more doughy consistency, on the other hand, is preferred by others since it allows you to roll the flour paste into a snake that can be readily connected to the joints. Make certain that the dough snake is long enough to wrap around the whole diameter of the joints before beginning.
- During the heating of the still, the paste of rye flour will cook onto the still, establishing a seal at the joint.
- If necessary, reapply the paste.
- Then sit and do anything you want: sing, dance, tell tales, read, teach, play the flute, guitar, or other instrument/s of your choosing, meditate, compose poetry, or whatever else you want until the distillate starts to come out of the condenser (about 30 minutes).
- Once the distillate begins to flow, let it to run for 5-15 minutes.
- The rye flour water should not be allowed to dry within the still before it has a chance to be rinsed out completely.
10. Take a moment to contemplate, then finish cleaning the distillation space before calling it a day. Sweet dreams as you complete your first plant distillation project! Download First Distillation: Preparing Your Still (PDF) for more information.
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. As wine poured out of the condenser, the Ingram family posed for a picture with their turnip still with pride. Franklin County, Virginia, in the year 1929 When the cap of froth has vanished, the mash is ready to be distilled into alcohol. It is possible for the moonshiner to determine how far along the fermentation process has progressed by touching the froth or by “cracking apart the cap.” The Blue Ridge Mountains of Virginia, about 1970s.
The turnip, so named because of its squatty turnip-shaped boiler (also known as the “pot”), has been around for hundreds of years.
Turnip boilers in the United States were historically constructed of copper sheets that were hammered into form and then riveted and soldered together.
When making whiskey in a turnip still, mash barrels or wooden boxes are filled with a mixture of ground grain (such as corn, rye, or wheat), water, barley malt (or ground sprouting corn), yeast, and/or sugar, depending on the recipe.
It may take three to four days or longer for the fermentation process in the barrels, depending on the outside temperature and the amount of yeast and sugar that has been introduced.
During the Great Depression, Joel Quinn and his family posed in front of their mountain still site.
The flake stand, which is the box on the right, is filled with water and contains the copper worm, which is responsible for condensing the alcohol.
During fermentation, a foamy substance known as the “cap” develops.
(Although this combination is significantly different from store-bought beer, some people enjoy it.) The beer is put into the “pot,” which is fashioned like a turnip, and the distiller lights his fire.
When the temperature of the still near the boiling point of alcohol (173°F), the metal top of the still, also known as the “cap,” is screwed into the bottom of the pot.
If the fire is too hot, the mash may burn, or it may “puke” through the cap and into the worm, which will kill it.
In the 1960s, the Blue Ridge Mountains of Virginia were photographed.
As the boiling alcohol vapors escape from the boiler, they pass through a cap and into the worm system.
The moonshine is captured in a jar, jug, or bucket and stored for later use.
A second run of the singlings helps to smooth out the flavor.
A felt filter or hardwood ashes are used to filter out any 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