Categories Moonshine

How Long Does It Take To Distill 5 Gallons Of Moonshine Mash? (Question)

  • Place your mash pot on your heat source and turn it on. Pour in 5 gallons of water and boil it to 165 °F. Once it reaches 165 °F, turn off your heat source. Immediately stir in your measured amount of flaked corn maize. Stir the mixture continuously for 7 minutes.

Contents

How long does it take to distill mash?

Leave it sit for a few hours or use an immersion chiller to cool the mash to 70 degrees. At 70 degrees, add yeast, aerate (by dumping back and forth between two containers), cap, and add an air lock. In a week or two fermentation will be complete. Leave it settle for another week and it will be ready to distill.

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.

How long does it take 5 gallons of mash to ferment?

Allow it to ferment for 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment.

How long does it take to make a gallon of moonshine?

In general, you can expect it to take between 1-3 weeks to make moonshine, as the mash must ferment and the distillation process must be continued until the final shine is safe for consumption.

How do you know when moonshine mash is ready?

After 14 days, it should be about done. If it still bubbles, let it sit for another few days, or until you see no bubbling for at least a minute or two. Once there is no activity in the airlock, your mash is ready to run.

How much methanol is in 5 gallons of mash?

The rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled.

How many pounds of sugar do I need to make 5 gallons of mash?

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 head do you throw away when distilling?

Always discard the foreshots — they make up around 5% or less of the product collected during a run. Throw out the first 30 ml on a 1 gallon run, the first 150 ml on a 5 gallon run, or the first 300 ml on a 10 gallon run. Heads come off of the still directly after the foreshots. Simply put, they taste and smell bad.

How much yeast do you put in 5 gallons of mash?

Distillers Yeast If there are no directions we suggest 1 tablespoon of yeast per 5 gallons of mash.

How do you speed up the fermentation of moonshine?

So, say you brew 5 gallons of beer day one, aerate and pitch an adequate yeast pitch for that size beer, then put 5 more gallons on top of that 12-24 hours later you will drastically speed up fermentation time. Just be sure to aerate each batch well.

Should you stir your mash while fermenting?

Stir the Mash Stirring helps even out the temperature in a mash and mixes the liquids and solids more thoroughly. If you can manage it, you should always stir your mash at least a few times during the saccharification rest.

Should you stir 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. Stirring can have disastrous potential to ruin your beer in a variety of ways.

How long does the distillation process take?

The first distillation in the wash stills takes approximately 4 to 7 hours. The wash still has a temperature of approximately 173°F (78°C), the evaporation point of ethanol. The whole heat input is used for the evaporation of the alcohol. The distillation usually ends after 4 hours.

How fast should moonshine drip?

Slowly bring your temperature up to 150 °F. Once you reach 150 °F, if your setup has a condenser turn on the condensing water. Next, dial up your heat source to high until your still starts producing. Time your drips as they speed up until you reach 3 to 5 drips per second.

How much mash do you put in a 5 gallon still?

For the sake of simplicity, let’s say you will start with 25% backset. 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 long does it take to do a 5-6 gallon pot still run? – Distiller Operation

Brewhaus Forum»Distiller Design and Operation»Distiller Design and Operation Operation of the Distiller» How long does it take to run a 5-6 gallon pot on the stovetop on low heat?

chrisknight 1Posted :Sunday, February 10, 2013 9:35:21 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/9/2013(UTC) Posts: 18 Using gas, how much time is a 5-6 gallon run?Do you want to blast it up to 173 and then stabilize temp? Or, go very slow all the way up?
chrisknight 2Posted :Sunday, February 10, 2013 10:26:23 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 2/9/2013(UTC) Posts: 18 I keep reading people are taking like 7 – 11 hours.I just can’t wrap my brain around the time.I had no idea it took that long.
Bushy 3Posted :Sunday, February 10, 2013 10:46:25 AM(UTC)
Rank: Senior MemberReputation:Groups: RegisteredJoined: 1/27/2012(UTC) Posts: 526 My pot still runs are usually 6 to 7 hours, running as slow a collection rate as I can. Read that as burner on just hig enough to produce product. This style is for when I’m only doing a single run.If doing a striping run then I turn the heat up to where I get a small stream comeing out and can do a run in about 4 1/2 to 5 hours.This is useing a PSII 2″ cloumn 5 or 6 gallon wash/mash.
Ace 4Posted :Sunday, February 10, 2013 11:43:38 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 12/20/2012(UTC) Posts: 11 NAME?
Wewtster 5Posted :Thursday, February 14, 2013 4:18:46 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 1/17/2013(UTC) Posts: 67 3 to 4 for some low proof shitty likker aka a strip run and for a low two drips a second run? O god.6 hours sometimes more.
Tea Totaler 6Posted :Tuesday, April 16, 2013 10:44:07 AM(UTC)
Rank: Junior MemberReputation:Groups: RegisteredJoined: 6/23/2012(UTC) Posts: 38 I am to a boil in 30 minutes then turn down the fire and balance. Collecting hearts at a rate of about 30 minutes/quart and I still have additional capacity to run faster if I want, but I start getting odd flavors and reduced purity.I will typically collect 4 qts over 90% and be shutting down 3 to 3.5 hours after lighting the fire.Running a 3″ column.That’s for clean vodka like spirits.For a mostly or all grain bill, I will use the same time but only collect 2 -2.5 qts from a 5 gallon beer.What the hell do you guys do for 6 – 7 hours?

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Alcohol Yields

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. The amount of alcohol generated by a still is determined by the amount of beginning alcohol and the amount of final proof used.

For those who are looking for immediate satisfaction, here’s the brief answer:

  • Please keep in mind that distilling alcohol is unlawful unless you have a federal fuel alcohol or distilled spirit plant permit as well as any necessary state permissions. Let’s get started. Our distillation apparatus is intended solely for legal reasons, and the information included in this page is provided solely for educational purposes……………………………. For additional information on the laws of distillation, please see our entire legal statement (PDF). In a still, the amount of alcohol produced is determined by the amount of beginning alcohol and the ultimate proof. Throughout this essay, we’ll go through how a commercial distiller might go about determining how much alcohol to expect from a batch of mash. What follows is a succinct response for those who demand immediate gratification:

Here’s why this is important for scholars, scientific geeks, alchemists, and truth seekers:

Starting Alcohol

It is possible for starting alcohol to differ greatly from batch to batch, with considerable implications for end yield. The amount of starting alcohol is often represented as “alcohol by volume,” abbreviated as ABV. In a nutshell, it is the amount of alcohol present in a solution of alcohol wash. Example: A 10 gallon wash containing 1 gallon of pure alcohol will have a 10% alcohol by volume (ABV). The potential yield increases in direct proportion to the beginning alcohol concentration. The amount of fermentable sugar generated by the mash, or the amount of sugar used in place of creating a mash, and the kind of yeast employed determine the beginning alcohol of a wash.

Fermentable sugar

Fermentable sugar is exactly what it sounds like – the quantity of sugar that is accessible for consumption by yeast, which may then be converted to alcohol. The absence of significant amounts of sugar means that there will be little alcohol present. Too much sugar, on the other hand, is a waste of resources. In most cases, the amount of sugar required is determined by several factors, including the recipe, batch size, and possible alcohol generation by the yeast. Although, in general, the greater the amount of fermentable sugar present in the mash, the higher the potential starting alcohol and the greater the yield will be.

Yeast

Fermentable sugar is exactly what it sounds like – the quantity of sugar that is available for consumption by yeast and can be converted to alcohol later on. In the absence of considerable sugar, there will be little alcohol present in the beverage. Too much sugar, on the other hand, is a waste of time and resources.. In most cases, the amount of sugar required is determined by several factors, including the recipe, batch size, and potential for alcohol generation by yeast.

Although, in general, the greater the amount of fermentable sugar present in the mash, the higher the potential starting alcohol and the greater the yield are both.

Final Proof

The final proof might have a considerable influence on the yield as well. It is estimated that the amount of pure alcohol obtained from 10 gallons (beginning with 10 percent alcohol) will be somewhere in the vicinity of 1 gallon when the distillation process is completed. However, the spirit that is captured will not be 100 percent pure (200 proof). It is normally proofed down to somewhere about 100 proof, which is equal to 50 percent pure alcohol by volume. While the total quantity of alcohol collected stays the same, there is now twice as much “product” and the “yield” has been increased by a factor of 2.

Collection efficiency

It is also possible that the final proof will have a substantial influence on the final output. It is estimated that the amount of pure alcohol obtained from 10 gallons (beginning with 10 percent alcohol) will be somewhere in the vicinity of 1 gallon when the distillation process is complete. It is possible that the gathered spirit will not be completely free of impurities (200 proof). In most cases, it is proofed down to roughly 100 proof, which is equal to around 50% pure alcohol by volume.

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Despite this, the total amount of alcohol collected has increased by a factor of 2.

  • With a starting alcohol concentration of 10 percent, a final proof of 100, and a collection efficiency of 85 percent, a 1 gallon run will generate 2.72 cups of product. With a beginning alcohol content of 20 percent, a final proof of 100 percent, and an efficiency of 85 percent, a 1 gallon run will give 5.44 cups. If you run a 5 gallon batch with a beginning alcohol content of 10%, a final proof of 100 percent, and an efficiency of 85 percent, you will get 1.85 gallons. If you run a 5 gallon run with a beginning alcohol of 20%, a final proof of 100, and an 85 percent collection efficiency, you’ll get 1.7 gallons. If you do an 8 gallon run with a starting alcohol of 10%, a final proof of 100, and an 85 percent collection efficiency, you’ll get 0.89 gallons. A run of 8 gallons with a starting alcohol concentration of 20%, a final proof of 100, and a collecting efficiency of 85% will generate 1.79 gallons. For example, a 10 gallon run with an alcohol content of 10%, a final proof of 100, and a collection efficiency of 85% will provide just 1.7 gallons
  • A 10 gallon run with an alcohol content of 20% and a final proof of 100, and an efficiency of 85% will yield 3.4 gallons
  • And so on.

It’s important to remember that distilling alcohol without the right permissions is against the law.

Making Moonshine

Making Moonshine Isn’t That Difficult After All Jason Stone contributed to this article. Disclaimer: The material contained in this guide is intended only for general informational purposes. The material contained in this handbook is not intended to be legal advice. Whiskey Still Co. makes no representation or warranty that the information is complete or correct in all respects. In no event will Whiskey Still Co. be liable for any mistakes, omissions, or inaccuracies contained in this guide, or for any outcomes obtained as a consequence of the use of the information contained herein.

  1. nor any of its affiliates shall be liable in any way for any direct, indirect, special, or consequential damages or losses of any kind that may result from the use of this guide or the product.
  2. shall not be liable for any losses that you may sustain as a result of your inappropriate use of the product, regardless of the cause.
  3. A million and one different ways to go about it, and almost all of them are accurate in their own way.
  4. The goal of this tutorial is to assist a total newbie moonshiner in successfully producing their first batch of moonshine from beginning to end.
  5. Whether you are interested in whiskey, rum, vodka, or gin, there are many wonderful individuals, websites, and publications available that are chock full of useful knowledge about anything you are interested in learning about.
  6. Water, sugar, and yeast are the only three components in this recipe, to put it simply.
  7. The distillation process is based on the following principle: once you have a solution of water and alcohol, you must separate them.

It is theoretically possible that when the temperature of a water-alcohol combination is raised to 174°F (79°C), the alcohol will begin to boil out, but the water will remain too chilly to boil.

Dangers Alcohol flammability:Alcohol is very flammable, and when vaporized, it has the potential to cause an explosion.

Although distillation may be carried out inside, it is not recommended unless you have prior knowledge in the process.

Optic nerve injury caused by methanol: Methanol is a lethal toxin, and even low levels of exposure can induce optic nerve damage (blindness).

While doing so as a precaution and to improve the flavor of your goods is not uncommon, it is recommended that you do so.

Legality: Unless you have the right official authority, distilling alcohol, even for personal consumption, is prohibited (both state and federal).

If you choose to distill unlawfully, you should be aware that if you are found, you may face fines and/or imprisonment as a result of your actions.

If you just want to create 5 or 20 gallons, you may simply half or double the ingredients in the recipe.

If you have a Costco or Sam’s Club nearby, shopping in bulk can save you a lot of money.

There are a couple of choices accessible in this situation.

Another option is to look for old filling buckets that are being given away or sold by local doughnut businesses; they are food quality and incredibly inexpensive; try to find them in 5 gallon quantities.

*Please keep in mind that when producing a 10 gallon mash, mixing is considerably simpler in a container that can hold the entire 10 gallons; but, lifting and transferring the container becomes a massive undertaking.

Making the mash is as follows: 1.Boil approximately 2.5 pounds of potatoes until tender, then mash thoroughly.

Pour hot water into the fermenter until it is half full; any water that you can drink is OK for this recipe, even tap water.

Stir until the powder is completely dissolved.

Stir until the sugar is completely dissolved.

Stir until the sugar is completely dissolved.

7.Add enough water to fill the tank to 9 gallons.

A temperature range of 70–90°F (21–32 °C) is OK, but do not exceed 95°F (35°C) or you will kill your yeast.

Stir until the powder is completely dissolved.

You want to make it easy for carbon dioxide gas to exit while also preventing pests from getting in.

11.The mash should begin to fizz or bubble within the first 24 to 48 hours of preparation.

13.Distillery as soon as possible (within 3 days).

The technique begins with a thorough cleaning of the still with hot, soapy water in order to remove any remaining residue.

A vinegar run is the name given to the second phase.

a 1 gallon mix for a 5 gallon still).

It may be necessary to repeat this procedure if the liquid that comes out of the condenser does not appear to be completely clear.

There are a variety of factors that might contribute to discolouration and off-tastes in food.

All have been shown to be non-toxic, however they should be eliminated before preparing a batch of drinking water.

The sacrifice run is the penultimate cleaning step before the final cleaning process.

You will proceed in the same manner as if you were making a drinking run, but you will discard your whole first batch of moonshine in the process.

This is also regarded a rite of passage for young distillers, and it is the all-important christening of the still, for reasons that are not scientific in nature.

2.Never consume alcohol while distilling.

It is possible that this will result in overpressure and an explosion.

It is always preferable to distill in the open air.

2.Pour in the mash, taking care not to allow any sediments that have accumulated at the bottom of the container to enter the still, since this might generate off-flavors in the finished product.

3.Seal the onion top in place with a rubber band.

Another method is to cover the bottom of the onion head with plumber’s Teflon tape before inserting it into the bottom half of the still, as seen in the photo.

5.Keep the condenser at a comfortable temperature.

It’s as simple as inserting the supply line into the condenser and either allowing it to overflow naturally or directing the flow to a kitchen sink or flower garden.

Keep in mind that, while certain plastics are suitable for usage, the majority are not capable of withstanding high quantities of alcohol in a safe manner.

The Runner’s Run Heat the mash until you can hear it bubbling, then reduce the heat to a low setting.

After reaching this position, reduce the heat to half its previous setting and keep an eye on the temperature indicator.

Drips, as well as broken or intermittent streams, are acceptable; nevertheless, a continual stream indicates that the temperature is too high.

When you get your product as near to 173.3°F (78.5°C) as possible, it will be more pure, but it will take longer to distill and will have less flavor.

When you go for your first run, divide the difference in half and aim for 190-194°F (88-90°C) by increasing or decreasing the heat.

Fourth, keep an eye out for leaks.

If any are discovered, just seal the holes with the flour-water mixture, taking care not to burn yourself on the hot vapor that is escaping.

Water that is cold or cool is ideal; water that is lukewarm is a signal that it needs to be colder.

Sixth, you will observe that if you have your heat adjusted appropriately, you will require very little tweaking to bring the run to an end.

At the conclusion of your run, you will note that the temperature of your onion top will quickly drop, as will the amount of moonshine pouring out of the condenser.

This will occur regardless of whether or not the heat is turned on.

7.After the still and mash have been allowed to cool, discard the mash.

8-Wash with dish soap and hot water, then dry with a towel immediately after washing.

A short rinse with water might sufficient if you were planned on running another batch immediately after this one.

I’m simply going to go through a handful of the more prevalent ones right now.

The major goal of this is to increase the amount of alcoholic beverages.

Re-distilling: This is the process of enhancing the proof of a moonshine that has previously been distilled.

Unfortunately, it also destroys the tastes that are pleasant to the palate.

It is just the process of adding tastes and/or sugar into a jar of moonshine in order to improve the taste.

Using a coffee filter, strain the mixture after it has been sitting for a few weeks to remove the debris.

It is part of the procedure that it is held in a charred-oak barrel for a predetermined period of time after it has been distilled.

As the moonshine ages and darkens in color, it will eventually transform into a very basic whiskey.

Do you require further information?

The Alaskan Bootlegger’s Bible, written by Leon W. Kania, is a reference book for bootleggers in Alaska. Online: Wishing you success and happy distillation! -Jason Stone, author

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This book is a distillers’ guide to making moonshine. Moonshine made with corn

How to Make Moonshine:A Distillers Guide For Corn Moonshine

Guide for Distillers on How to Make Moonshine Moonshine from corn

Getting Started: Picking Your Type of Moonshine Mash

A Distillers Guide to Making Moonshine Corn Moonshine is a type of alcoholic beverage made from corn.

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.

Procedure:

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

Materials:

  • PH Meter (Advanced)
  • Siphon
  • Cheese Cloth
  • Citric Acid
  • And other supplies.

Fermentation

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.

Straining

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.

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We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.

Prepping Your Still

Congratulations on your accomplishments thus far. Creating mash water for your moonshine has been a labor-intensive process for you. Finally, distillation and separation of all of the alcohol content into a refined form are required…. Distilling is an art as well as a science, much like mash preparation. Being an excellent distiller can only be achieved via experience. Making notes during the process will allow you to improve with each run, which is something we highly encourage. In the event that you are in need of equipment or supplies, we can accommodate your requirements.

Our product line includes anything from the traditionalcopper still to stainless reflux units to the brand newGrainfatherBrewing System. Aside from that, we carry high-quality supplies, such as high-quality grains and a carbon filter for replacement.

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

It’s time to get to the good stuff. Awe-inspiring is the process of distillation. Those of you who are unfamiliar with the science can get the fast and dirty version. When various compounds are separated using distillation, it is done so by taking advantage of the difference in evaporation temperatures between the substances. Rather of producing alcohol, this procedure separates it from the rest of the constituents in your mashwater. During fermentation, you produced all of the alcohol (well, the yeast did).

If your arrangement includes a condenser, switch on the condensing water when 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 or faster.

Collecting Foreshots

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

Collecting Heads

It is estimated that the heads account for around 30 percent of your total production. The heads, like the foreshots, contain volatile alcohols as well as other compounds. However, rather than causing blindness, the consequences are more mild – akin to having a bad hangover for many days.

Because to the presence of alcohols such as acetone, the heads will have a characteristic “solvent” scent to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.

Collecting Hearts

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.

Collecting Tails

When you reach the conclusion of the ethanol process and enter the final step of your manufacturing process, you reach the tails. It is estimated that the tails will account for around 35% of your total production. The tails will have a completely distinct flavor from the hearts. You’ll notice a significant decrease in sweetness, and you may even see an oily top-layer on your product at this point. The substance will start to feel slick between your fingertips at this point. This is because to the presence of water, carbs, and proteins.

Conclusion

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.

  • Thank you for stopping by.
  • Thanks for stopping by.
  • 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 Moonshine Mash

Article in PDF format Article in PDF format Using only a few simple components, moonshine mash is a common method of producing an alcoholic beverage. To begin, combine the cornmeal, sugar, water, and yeast in a large mixing bowl. Afterwards, ferment the mash to make it alcoholic, and distill the resulting liquid to make it delicious to drink. After that, you may consume moonshine mash on its own or mix it into cocktails or other beverages to give them a little more kick.

Ingredients

  • 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. Ground cornmeal: 2.5 pounds (1.1 kg)
  2. White granulated sugar: 10 pounds (4.5 kg)
  3. And water: 10 gallons (38 liters) (preferably distilled). 1 and a half ounces (14 g) active dry yeast (ideally Turbo), 2 cups (0.24 to 0.47 l) water
  4. 1 to 2 bags dried fruit (optional)
  5. 1 to 2 cups (0.24 to 0.47 l) sugar
  • 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 stirring until the mixture becomes thick
  • 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. Investing in a thermometer for the cornmeal will guarantee that it remains at the proper temperature
  • When the cornmeal is cooled, it will be more likely to interact correctly with the yeast when it is added to the batter.
  • 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. In a medium-sized mixing bowl, combine the dry fruit mash and the cornmeal mixture until well combined.
  • 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. 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.
  • If you want, you may pour the mash into a clean cooler and cover it with a lid so that it can ferment.
  • 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. 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. Then, 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. After that, the moonshine will pass through the pipe and into the clean container.
  • 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.
  • 3Allow the mash to cool completely. Once the mash has been distilled, allow it to cool to room temperature before using. The mash should have the appearance of a transparent liquid with contaminants floating about in it. 4 Cheesecloth and a strainer can be used to filter the mash. A big plastic strainer should be placed over a large soup pot. Afterwards, put the cheesecloth over the strainer to prevent it from becoming clogged. Using your non-dominant hand, place a smaller strainer over the cheesecloth and hold it in place with your dominant hand. Maintain control of your dominant hand while scooping mashed potatoes into the smaller sieve. Elevate the smaller strainer over the bigger one to eliminate larger contaminants such as large bits of cornmeal or fruit.
  • 1Slowly bring the mash back to room temperature. Allow the mash to cool to room temperature once it has been distilled. The mash should have the appearance of a transparent liquid with some contaminants still floating about in it
  • And 4 Using cheesecloth and a sieve, drain the mash to remove any lumps or lumpy bits. Placing a big plastic strainer over a large soup pot will help to prevent the soup from separating. Afterwards, wrap the cheesecloth over the strainer to prevent it from being clogged with liquid. Using your non-dominant hand, place a smaller strainer over the cheesecloth and hold it in place with that hand. Maintain control of your dominant hand while scooping mashed potatoes into the tiny sieve. Elevate the smaller strainer over the bigger one to eliminate larger contaminants such as large bits of cornmeal or fruit
  • 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.

Create a new question

  • Question What can I do to make my moonshine mash more flavorful? If you want to flavor the bottle, you may buy seasoning or place sliced fruit, such as peaches and apples, inside it for a month or two
  • Question Is it necessary to stir the corn mash before distilling it in order to make the mash operate more effectively if there is still starch present? Yes, since the results are often better when the mash is stirred before distilling, which helps to make the mash work
  • Question Is it necessary to strain the mash before adding it to the boiler? Yes, without a doubt. In the event that any sediments are allowed to remain in the wash, they will sink to the bottom of the cooking pot and burn. If you’ve ever had a few pinto beans burn in a pot, you’ll know what type of flavor you’ll get in your booze
  • If you haven’t, you should try it. Question Is it still necessary to add yeast if I’m using self-rising meal? I’m not a big fan of “adding” yeast to recipes. Instead, I use entire feed corn that has been grown in the ground for three to four days in a canvas sack. As soon as the sprouts are done, I pour them into a small kiddie pool, smash about half of the sprouts with a rolling pin, and set them out in the sun for three to four days, or until they are totally dry, taking care to cover them at night as they dry. Due to the fact that it catches naturally occurring wild yeast from the air, this process removes the need to add yeast, resulting in a purer tasting moonshine. Question In the pressure cooker procedure, how can I pass the copper coil through a bucket of cold water to remove the impurities? Make use of a 5 gallon bucket and drill a hole in the side of the bucket at the bottom that is the same size as your tube. Place the copper coil in the bucket and pass the end of the coil through the hole you created. Connect the copper tubing at the top of the bucket to the pressure cooker using a hose clamp. Make a tight seal around the tube and through the opening you made to ensure that the bucket remains waterproof. Fill the bucket with water and ice, or leave a hose connected to the bucket running to change the water over. This water is just for the purpose of cooling down the vapor inside the copper tube, which will eventually condense into a liquid. The alcohol will drop out of the tube on the end of the tube that is connected to the bucket
  • This is normal. Question What is the best way to prepare strawberry mash? In the recipe, you may use strawberries for the cornmeal if you choose. The way my family has done things for centuries has been this way. Question What is malt extract, and how does it work? It is the sugars taken from grains during the malting process. It is possible to make dry and liquid versions of the dish, and a good recipe would explain which was intended. Question How long do you think it will take for the mash to be ready? In order to get the mash ready for your brew, it will take around 3 1/2 to 4 weeks. Question Is it necessary to discard the first batch of moonshine once the still begins to produce alcohol? According to what I’ve heard, the initial batch can be toxic. Yes, you should discard the first 60 mL of the solution. This is due to the fact that 60 mL is the required amount of time to begin boiling the wash
  • Question What is the cost of a moonshine mash still in today’s money? Depending on the size and materials utilized, prices might range from as little as $200 to as much as $8000.
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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.

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Synopsis of the article Using a 20-gallon pot, bring water to a boil in order to produce moonshine mash Cook for 5-7 minutes after adding the cornmeal. Then turn the heat down to low and add the sugar and yeast to the mixture. Removing it off the stove after 5-10 minutes of stirring has resulted in a soupy combination More flavor may be added by mashing dried fruit in water until it becomes more of a juice and then mixing it into the mash. Refrigerate or freeze the mash for 4-5 days while it ferments.

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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.

  • Producing moonshine is comprised of three fundamental steps: The Mash is being prepared, and then it is being fermented. 3) The Mash Is Distilled We’ll go over each of these processes in more detail later, but first, let’s go over some brief and fundamental phrases related to moonshine:

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.

  • In order to manufacture moonshine, the materials must be mixed together in a certain manner. There are many various varieties and tastes of moonshine, each with its own set of instructions. The presence of yeast, a nutrition (typically grain or sugar), and water is a constant among all moonshine components, though. A malted component, such as barley or rye, is used in many recipes as well. The following instructions will teach you how to manufacture a simple corn-based mash that will provide an authentic form of moonshines. It is necessary to have the following materials.

You will require a still to make moonshine, or any other type of liquor for that matter; it is the single most critical component of the process. If you want to create numerous batches of moonshine or other homemade whiskey, I HIGHLY suggest investing in a still; believe me when I say that it will save you a great deal of time, work, misery, and money.

It is feasible to construct a still; however, a still constructed incorrectly will be useless and even harmful. Please see this page for further information on the pros and cons of purchasing vs renting a still. In addition to the still, you’ll need the following additional items:

  • 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

An airlock; a fermenting container; a fermentation container; For cooking your mash, use a metal pot. (Optional, but helpful): a sticky strip thermometer.

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:

  1. 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)
  2. 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!

  1. Fermentation is the last stage before distillation. The purpose of this step is to convert our mash from non-alcoholic to alcoholic status, as described before. All alcoholic beverages, including beer, wine, whiskey, brandy, moonshine, and other specialty beverages, are produced through this naturally occurring process. Let’s get this party started!

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.

  • 3.
  • 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).

You will require different ones, though, for testing your mash and your moonshine production (one can test low alcoholic percentage and another can test high). Click here to view a mash recipe, and here to view an aliquor/moonshine recipe.

Step 6: Distillation

It’s time to incorporate the 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. Pour a package of yeast into the baking pan and you are done (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). A single packet of yeast is all that’s required (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 vessel.

3.

You should purchase an airlock if you do not already have one; they are rather affordable (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, and depending on your fermenter, you may want a smaller bung.

4.

You just have to wait a few of weeks, and the fermentation process will be complete, meaning there will be no more alcohol created.

When you use a hydrometer, you may find out the specific gravity and percentage of alcohol in a given liquid.

Testing your mash and moonshine will require their own sets of equipment (one can test low alcoholic percentage and another can test high).

  1. 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
  2. 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
  3. 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)
  4. 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
  5. 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!

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