Categories Moonshine

How Long Does It Take To Make Moonshine? (TOP 5 Tips)

As you can see, the process of fermenting and distilling moonshine is quite time-consuming. 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 long does it take to make moonshine?

  • Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment. Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface.

Contents

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

Put your ingredients into the fermenter in the order listed and close it. You should start to see fermentation of the sugar within 12 hours. It should take 3 or 4 days for the ebullition to end.

How hard is it to make moonshine?

Technically, moonshine is a homemade, unaged high proof grain alcohol, typically around 190 proof. The process to make moonshine from scratch, starting with a corn mash to distilling is quite difficult and illegal without a license. The process is essentially the same for most fruit flavored moonshine recipes.

How long does it take to make moonshine whiskey?

Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment. Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface.

How much moonshine will a 1 gallon still make?

A 1 gallon run will yield 3-6 cups of alcohol. 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.

Why was moonshine made illegal?

So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and 5 cents for a can of beer.

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 percent alcohol is moonshine?

Moonshine is usually distilled to 40% ABV, and seldom above 66% based on 48 samples. For example a conventional pot stills commonly produce 40% ABV, and top out between 60-80% ABV after multiple distillations. However, ethanol can be dried to 95% ABV by heating 3A molecular sieves such as 3A zeolite.

What is the proof of illegal moonshine?

That’s because alcohol begins to attract moisture from the air at concentrations higher than 96% ABV, immediately diluting your moonshine. 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).

Why does my moonshine taste like water?

The first bit of alcohol to come out of the distillation process is going to smell and taste like solvent because it’s full of methanol and contaminants.

Should I stir my mash during fermentation?

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

Is making moonshine illegal?

While most states prohibit home moonshining, state laws sometimes conflict with federal law. But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.

How can you tell if moonshine is safe to drink?

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

How much is a gallon of moonshine worth?

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

How much sugar does it take to make 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.

Skip to the main content 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

  1. When preparing to make a batch of moonshine, we have a number of different mashes from which to pick.
  2. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste.
  3. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity.
  4. This insight paved the way for the development of our beloved booze.
  5. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices.

Creative distillers may produce anything from apple pie to chocolate-flavored moonshine by removing the maize flavor tones from their blends. As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread. Finally, we have the hybrid strategy, in which we add sugar to our corn mash to make it taste better. With the same amount of maize, you may increase your mash yield by a factor of two. A hybrid mash is more practical and cost-effective than a regular mash while still producing more traditional taste qualities.

In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash. However, you are welcome to use one of the various approaches described in the manuals you might find online. 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

  • 6 cups of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, mash pot, fermenting bucket, heat source, thermometer, 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°F, turn off the heat and whisk in 8.5 pounds of flaked corn maize right away..
    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 on How To Make a Great Moonshine Mash. Check it out below!

Materials:

  • Hydrometer, 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 provide you with the amount of ABV (alcohol by volume) that your fermentation generated.
  • Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process.
  • Calculate the amount of alcohol that was created using a formula.
  • 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. The pH ranges from 5.8 to 6.0, which is good. 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.

Everything from the traditional copper still to stainless reflux units to the innovative Grainfather Brewing System is available from our inventory. Our excellent supplies include everything from high-grade grains to a carbon filter that can be replaced.

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. If your system includes a condenser, make sure you connect the water input and output lines. Last but not least, it’s time to fill the still with your mash water. If you want to avoid including solid material in your mash water, you may use a cheesecloth or an auto-siphon to transport it into your still. 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).
  • Bring your body temperature up to 150 degrees Fahrenheit gradually.
  • If your arrangement includes a condenser, switch on the condensing water whenever the temperature reaches 150 degrees Fahrenheit.
  • Next, turn your heat source up to its maximum setting until your still begins to produce.
  • Keep track of how fast your drips are increasing in pace until you reach 3 to 5 drips per second.
  • As soon as you’ve reached this pace, turn the heat down to keep it there (typically on the “medium” setting).

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.

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

  • This is the good stuff, which is primarily composed of ethanol.
  • The following approximately 30 percent of your total production is comprised of the hearts.
  • You should be able to smell the harsh, solvent-like scent that was present during the heads at this stage.
  • The flavor of corn mash moonshine should now be smooth and sweet, as it should have been previously.
  • This is the level at which ability and experience are most important.
  • It takes a certain amount of skill to keep your hearts well-isolated while simultaneously increasing their output.
  • A good distiller will “shine” at this point based on his or her knowledge of science and their own sensibilities.

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. You can either store your tails aside for later distillation or discard them completely.

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. During the process of learning how to manufacture moonshine, you are simultaneously acting as a scientist and an artist. 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. Then, after a thorough examination, you may suggest areas where you can make improvements in the future. Thank you for stopping by. Mile Hello, Distilling, and don’t forget to check out our shop if you need any materials or moonshine ingredients for your experiments. You have just completed your moonshine-making tutorial using a corn mash recipe. Congratulations! After reading this advice on how to produce moonshine, you should also read our tips on how to manufacture rum and vodka, which are also available for free. Please let us know what you think of this tutorial by leaving a comment or giving it a star rating in the section provided below. The most recent update was made on October 25, 2021.

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article to be downloaded article to be downloaded However, if done with prudence and common sense, moonshine production may be an intriguing small-scale scientific project that can be enjoyed by everybody. With the exception of Missouri, making moonshine needs a permission in the United States, and consuming the finished product is not recommended (see below).

  1. 1st, gather your materials. When it comes to creating moonshine, it’s critical to utilize the proper materials since employing equipment made of the wrong material might have disastrous consequences – literally. In order to ensure your safety and the greatest possible possibility of producing authentic moonshine, gather the following items.
  • A pressure cooker is an electric pressure cooker. Use a pressure cooker that you don’t intend to use for anything else, or get a new pressure cooker designed particularly for manufacturing moonshine. Copper tubing. You’ll need around two yards of tubing that is 1/4 inch in diameter “in terms of width Hardware stores and home and garden supply stores carry this item.
    A drill with at least a 1/4-inch diameter hole “bit for drilling a hole in the pressure cooker’s lid
  • Bit for drilling a hole in the pressure cooker’s lid
  • The following: a 15 gallon (56.8 L) metal pot
  • A huge plastic bucket
  • Cheesecloth
  • 10 pounds of cornmeal, 10 pounds of sugar, and 1/2 ounce of yeast are combined to make this recipe.
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2 Construct a still. Drill a hole in the lid of the pressure cooker and thread it so that it fits snuggly over a 1/4-inch pipe cleaner “Copper tubing is used in this application.

Insert the end of the 1/4 inch tube “Insert the copper tubing into the hole, taking care not to let it protrude through the hole more than an inch. This is the condensing tube that you’ll be using.

  • The tubing should be long enough to stretch from the cooker to a sink and beyond the sink to a point near the ground.
    In the event that you don’t want to drill a hole in your cooktop’s lid, you may thread it through the vent and secure it in place using duct tape instead.
  1. 1 10 gallons (37.9 L) of water should be brought to a boil. Fill the pot two-thirds of the way with tap water (10 gallons or 37.8 L), then place it on the stove and turn the burner to the highest heat setting. Allow the water to come to a full rolling boil. Prepare the cornmeal according per package directions. In a large mixing bowl, combine the 10 pounds of cornmeal and the water, stirring constantly with a wooden paddle or other tool. Allow it to simmer for a few minutes, or until the water has dissolved the cornmeal and the mixture has thickened into a paste. Immediately remove the mixture from the fire and set it aside to cool before pouring it into the clean bucket
  2. 3 Combine the sugar and yeast in a mixing bowl. 10 pounds of sugar and 1/2 ounce of yeast should be mixed together. Incorporate the sugar and yeast into the mash using a wooden paddle or another big tool until it is well mixed in.
  • To begin the fermentation process, bread, brewer’s yeast, naturally occurring yeast, or even a sourdough starter can be substituted for dried yeast.
  • 4 Start the fermentation process with the mash.
  • Spread cheesecloth over the top of the bucket and set it aside in a cool, dark location, such as your cellar or basement, to enable fermentation to take place.
  • In fermentation, the yeast breaks down sugar and maize starches into alcohol, which is then released into the atmosphere.
  • A layer of brown or light tan foam will emerge on the surface of the mash bucket, gradually increasing to a greater level with each passing day. Eventually, the sugars will be “used up,” and you will observe the foam, or “head,” no longer rising. When the mash stops bubbling, it is ready to move on to the next stage of fermentation. “Sour mash” is the term used to describe the dish at this phase.
  1. 1 Pass the sour mash through a cheesecloth to remove any lumps. Place the cloth over the bucket and then place the bucket over a clean bucket or pot to catch any drips. You may alternatively strain the mash through a screen wire or a clean white t-shirt if you want.
    2 In a pressure cooker, add the drained mash liquid and bring to a boil. Place the lid on the container and set it on a stovetop flame. It is OK to throw away the solids that were filtered out using the cheesecloth
  2. 3 Place the copper tubing in a condenser-like configuration. Connect the copper tubing that runs from the pressure cooker’s lid (or vent) to a sink that is filled with cold water. 4 Place the copper tubing in the cold water and coil it in the middle, then run the other end of the tube over the side of the sink to a clean container on the floor. The burner under the pressure cooker should now be turned on. Allow the contents to heat to exactly 177 degrees Fahrenheit (80 degrees Celsius) and no more. This estimated boiling point of grain alcohol is indicated by the arrow. During the heating process of the pressure cooker, the alcohol transforms into ethanol steam, which passes down the condensing tube and is cooled. The liquid that results drops into the container on the floor. That’s the moonshine you’re looking at.
  • The liquid that comes out of the copper tube before the cooker reaches 177 degrees Fahrenheit (80 degrees Celsius) includes methanol, which burns at a lower temperature than ethanol and condenses to form steam. This low-boiling liquid must be disposed of immediately. When methanol is eaten, it causes damage to the visual nerves. It’s likely that you’ll have to dump at least two ounces of liquid before the ethanol, which may be ingested, begins to appear.
    Maintain close monitoring and gathering of the temperature and alcohol until either the temperature climbs over or falls below 177 °F (80 °C). 2 gallons (7.6 liters) of liquid should be plenty for your collection needs

5 Pour the alcohol into the jars and seal the jars. The finished moonshine is between 180 and 190 proof (90 to 95 percent alcohol by volume), which is almost pure grain alcohol in composition. Responsible brewers reduce the potency of this product to half its original strength by combining it with clean spring water to make it consumable.

Create a new question

  • Question Is it okay if I use apples instead of cornmeal? Absolutely anything may be used
  • There are no restrictions.
    Question What can I do to ensure that the moonshine does not contain any methanol? It will be determined by the amount of mash you are distilling. Methanol vaporizes at a temperature that is lower than that of ethanol. Throw aside the first shot glass full of mash for every gallon of mash you make.
    Question Do you want to mix it with clean spring water? I was under the impression that water and alcohol separate when they are mixed. They do have a tendency to mingle. Inquire with a distiller or a bartender in your area. You might be thinking of water and oil, which actually separate when combined
  • However, this is not the case.
    Question It has been brought to my attention that I can create the mash using only water, sugar, and yeast. Is it necessary to include the corn in the recipe? No, yeast need nutrients in order to convert sugar to alcohol. To the mashed potatoes, add a small can of tomato paste
  • Mix well.
    Question Is it possible to use something other than a pressure cooker? Any clean, sealed vessel made of glass, stainless steel, or copper with a single steam outlet can be utilized. Because the steam is your product, it must be sealed so that it can only leave through the tube to the condenser. Otherwise, it will spark a fire. Making moonshine by directly venting alcohol vapor from the boiler is both risky and a waste of moonshine. Copper aids in the removal of pollutants, hence it is recommended that copper tubing be used in the condenser, regardless of the kind of boiler used.
    Question Is it possible to substitute a hot plate for a stove? The answer is yes, anything with a regulated heat source or flame will suffice. Just make sure your thermostat is set to the appropriate temperature.
    Question Is it possible to manufacture moonshine using an aluminum pressure cooker? Using this method is not recommended since the contents will react with the aluminum, resulting in an unpleasant flavour. Additionally, you run the danger of harming the metal.
    Question When the pressure cooker is closed, how can I know if the temperature is 80 degrees Fahrenheit? The stem of the thermometer should be able to fit through a tiny hole at the top of the pressure cooker’s cover. Ensure that you have sealed around the puncture with a heat resistant sealant or simply plain old water and flour before boiling your mash (really wash).
    Question How could the temperature of my still reach 205 degrees after you tell me to stop collecting my runoff if my heating element is set at 178 degrees with the thermostat set to high? The heat from your stove will be on, and even if it is set at a low temperature, it will cause your mash temperature to rise, resulting in it reaching 200 degrees eventually.
    Question Is the number of apples I use the same as the amount of cornmeal? It is technically preferable to use cornmeal rather than apples in this recipe. This is due to the fact that cornmeal has superior and more easily available nutrients for yeast growth. You should make sure that the apple mass is the same as the cornmeal, if you choose to use apples instead. Make sure that you first remove the apple’s stem and seeds before continuing.
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  • The use of a hydrometer to test for alcohol concentration and a thermometer to boil the mash will yield better results
  • The majority of individuals who produce “shine” do it outside, over a wood fire, near a cold-water creek, for the best results. This avoids the hazard of preparing alcoholic beverages within the home. Another reason to do this outside is because of the pungent stench the mash emits while it is “processing.”
    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. Because yeast reacts more slowly at lower temperatures, avoid inviting guests over while the mash is in progress. My own experience with mash while fishing on creeks in moonshine country has been that I can smell it over a mile away. Make sure to keep the sour mash covered but not completely sealed. This would be best done in a wine maker’s flask with an air lock
  • Saccharomyces cerevisiae is a single species of yeast that is used in both bread and brewer’s yeast, among other things. A carefully cultivated variety of Saccharomyces cerevisiae, brewer’s yeast and whisky yeast are simply more resistant to greater concentrations of ethyl alcohol and take longer to die off, hence increasing their lifetime and the amount of ethyl alcohol they can produce. In contrast to bread and brewer’s yeast, neither produces by-products that are capable of causing disease, blindness, or even death. Distillers often remove the first 5 percent of the distillate, known as ‘foreshots,’ from the final product (containing esters, methylate, and aldehydes). They are disagreeable, but they are not harmful, and the scent and taste are naturally deterrents. According to the records, fore-shot distillate has never caused anybody to go blind, die, or become ill
  • It just has a foul taste.
  • In the unusual event that someone mistakenly consumes the distilled spirits you make, avoid using aluminum tubing or pots during the distillation process.
    Moonshine production is lawful in the United States, but you must obtain a permission and pay taxes on it.
    Most states in the United States consider distilling alcohol to be a criminal, and even having a still is considered a felony. In addition, consuming homemade moonshine might be hazardous.
    This product should not be consumed
  • It should only be used for research reasons.
    The use of a pressure cooker can be hazardous. Before distilling alcohol, be sure to use a high-quality stainless steel pressure cooker and to check that the seal is in good working order. This may be accomplished by running some hot water through the system and checking for leaks. If the line becomes kinked, it can cause the cooker to overload and blow a seal or hose clamp, releasing ethanol and increasing the danger of ignite if the hose is exposed to a flame, spark, or red hot element. It is never a good idea to modify a pot unless it has been done by an expert and has been appropriately changed to withstand the pressure. A pressure cooker is equipped with a silicone-rubber seal that expands and completely seals the vessel.
    Using a yeast that is not High Quality Brewer’s is prohibited. Yeast will create a small quantity of methanol, which may cause disease, blindness, or death if consumed in large quantities.

Things You’ll Need

  • Pressure cooker
  • 5 feet in length (1.5 m) Clean bucket with a lid and 1/4″ copper tubing are all you need.
    Cheesecloth or an old, clean white tee-shirt will work well here.
    Cornmeal, sugar, and yeast are all ingredients.

About This Article

Summary of the Article X A hole should be drilled in the top of the lid of a pressure cooker and copper tubing should be threaded through it to manufacture moonshine. Bring a large saucepan of water and cornmeal to a boil, stirring constantly, until the mixture thickens into a paste. Allow the liquid to cool for a few minutes before adding the sugar and yeast. Ferment this combination for several days before straining it and adding the liquid to the pressure cooker (see recipe below). Warm up the mash to 177 degrees Fahrenheit by running the copper line through a sink of cold water and into a clean container on the floor, then turn off the heat. Remove the liquid that comes out of the tube before the mash has a chance to reach the proper temperature. The remainder will be made into moonshine. For more information on how to properly preserve your moonshine after it has been done, continue reading this page! Did you find this overview to be helpful? The writers of this page have together authored a page that has been read 1,161,913 times.

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  2. This site is intended solely for educational reasons and does not include advertisements.
  3. For further information, please see our entire overview.
  4. The 16th of November, 2018 Before we get started, here’s a little reminder: If you do not have a federal fuel alcohol or distilled spirit plant permit as well as the necessary state permissions, you are prohibited from distilling alcohol.
  5. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes.
  6. We encourage you to read our comprehensive legal statement for further information on the legality of distillation.

Skip Ahead.

  • A boosted “Thin Mash” Moonshine made with corn whiskey
  • A sugar mash
  • Distilling booze, cutting booze, and legal questions are all covered.

Corn Whiskey Moonshine Mash

Making the mash recipe below and then distilling it would be unlawful pretty much anyplace in the United States if you did not have the required commercial distillers permits, to reaffirm what we indicated at the beginning of the essay. As a result, please do not do this at home. If you’re a commercial distiller, on the other hand, continue reading. As far as classic, all-grain corn whiskey recipes are concerned, this recipe would be regarded the gold standard since the components employed should result in a pleasing scent, rich taste, and a smooth finish, with the corn flavor and aroma coming through loud and clear. In fact, the flavor of the maize will most likely disguise the true strength of this beverage, making it extremely deadly. The video below shows an all-grain mash that includes a little amount of malted barley to help in starch conversion.

In the absence of a distillers permission, we begin the movie by discussing how to make all-grain corn whiskey mash and then add sugar to transform it into a fuel alcohol formula, which is then seen in action.

Ingredients

  • 2.25 pounds malted and crushed barley
  • 6.75 gallons water
  • 9 pounds flaked maize (corn)
  • Brewer’s yeast (sometimes known as distillers yeast, or even bread yeast)
  • Optional: granulated sugar (optional)

Mash Procedure

  1. We brought the water temperature up to 165 degrees Fahrenheit.
    We added the maize (in a nylon filter bag or a steel mesh basket), and then we added the beans.
    It was left to sit until the temperature naturally dropped to 148 degrees Fahrenheit after which it was stirred again.
    Allow for 60 minutes of simmering time, stirring every 10 minutes, after which we added the malted barley.
    We take the grains out of the kettle and let them to drip into the kettle.
    We pasteurized the food by heating it to at least 170 degrees Fahrenheit (an optional step)
  2. To achieve this temperature, we cooled the mash to 75 degrees Fahrenheit.
    After that, we moved the mixture to a fermentation bucket and added yeast
  3. We let the fermentation to take place for 7-10 days.

However, while it is lawful to make the mash indicated above, distilling it is not. Continue reading for more information on the laws of distilling.

Boosted “Thin Mash” Recipe

The complete approach demonstrated in the video above, which includes the addition of sugar, really more truly reflects the process of generating a thin mash. Thin mash is a mixture of grain and granulated sugar that is served cold. But why is this so? When it comes to mashing corn, it can be tough to work with since it becomes incredibly thick before the starch begins to break down and turn into sugar. In practice, this implies that producing a mash using maize that has more than 8-10 percent alcohol can be challenging. Alternatively, when producing fuel alcohol, as we shown in the video, the initial alcohol % may and should be set at a high level in order to optimize the yield. We were able to boost the initial alcohol percentage of the beer by adding granulated sugar after the mash. Following steps 1-6 above, we made thin mash and then just added granulated sugar before continuing on to step 7. It’s important to remember that preparing this mash is legal. Distilling it, on the other hand, is not. Continue reading for more information on the laws of distilling. Please keep in mind that we normally add yeast nutrition to any mash that is not made entirely from grain or that has an alcohol content more than 10%. The table below illustrates how the addition of sugar raises the alcohol by volume (ABV). According to the data, 8lbs of sugar would be required to raise the sugar content of a 5 gallon corn mash from 10 percent to 19.5 percent (which would necessitate an increase of 9.5 percent).

Added Sugar vs. Potential Alcohol in 1, 5, and 10 Gallons of Mash
Pounds of Sugar 1 Gallon Mash 5 Gallon Mash 10 Gallon Mash
1 lb. 5.9% 1.2% 0.6%
2 lbs. 11.9% 2.3% 1.2%
3 lbs. 17.7% 3.6% 1.8%
3.5 lbs. 20.5% 4.1% 2.1%
4 lbs. x 4.8% 2.3%
5 lbs. x 5.9% 3.0%
6 lbs. x 7.1% 3.6%
7 lbs. x 8.3% 4.1%
8 lbs. x 9.5% 4.8%
9 lbs. x 10.7% 5.4%
10 lbs. x 11.9% 5.9%
11 lbs. x 13% 6.6%
12 lbs. x 14.2% 7.1%
13 lbs. x 15.4% 7.7%
14 lbs. x 16.5% 8.3%
15 lbs. x 17.7% 8.9%
16 lbs. x 18.8% 9.5%
17 lbs. x 20% 10.1%
18 lbs. x x 10.7%
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Sugar Mash

  • The phrase “sugar mush” is used loosely in this context.
  • It primarily refers to high proof alcohol that is manufactured only from granulated sugar and contains no grain.
  • When converting starch to sugar, it does not require the use of a mash and the technique for manufacturing it is quite straightforward.
  • Making it is as simple as dissolving white table sugar in water, boiling it to pasteurize it (if desired), adding yeast nutrition (which is extremely crucial), and adding yeast.

Distilling Procedure

According to what we’ve stated multiple times in this post and hundreds of times on our website, distilling alcohol without the required authorization is against the law. Don’t do it unless you have the right licensing and authorization. Our description of it here is just for the purpose of education, and it is not intended to be relied upon by any person or entity as a scientific foundation for any act or decision. Heating a combination of water and alcohol (beer) to a temperature at or above 174 degrees Fahrenheit but below 212 degrees Fahrenheit is the process by which distilling alcohol is performed. This will cause the ethanol to boil, but it will also leave behind water. Why? Because ethanol boils at 174 degrees Fahrenheit and water at 212 degrees Fahrenheit.

Making Cuts

This area is reserved only for commercial distillers. Their intention is to use this procedure to improve the flavor and scent of their spirits in the future. Specifically, this is performed by separating different sections of a distillation “run” into separate containers and combining just the best parts of the run, referred to as the hearts. What exactly do we mean by that? To put it another way, to oversimplify. A batch of fermented mash contains a wide variety of oils and alcohols of varying degrees of purity and concentration. With somewhat varying boiling temperatures, each of these compounds will be volatilized in the still and removed from it at a little different moment during the distillation process. Foreshots The foreshots are the initial 10 percent or so of the distillate that is produced. This should be disposed of immediately since it might contain methanol and hence be toxic. Heads The second section of the run is referred to as the heads section. Acetone, acetaldehyde, and acetate are among the chemicals found in the heads. These chemicals are unpalatable and have an unpleasant odor. Set them aside for the time being. Hearts The hearts contain ethanol as well as other beneficial substances. They have a strong scent and flavor, and they are rather smooth.

Keep this in mind. Tails The richness of the middle section of the run will diminish into what are referred to as the tails of the run. In this stretch of the run, the flavor is weak and watery. Keep this and mix it in with the heads for future runs if necessary.

Legal FAQ

Is distillation a legal activity? According to federal regulations, possessing a still of any size is allowed and does not necessitate the acquisition of a permission. It must be noted, however, that the still must be used, or intended to be used, solely for the distillation of non-alcoholic substances. In order to distill alcohol, a federal DSP or fuel alcohol permit, as well as state and local permissions, are necessary in addition to state and local permits. Additionally, several states restrict the possession of stills under all circumstances, regardless of the usage or intended use of the object. The distillation equipment offered by Clawhammer Supply is developed and intended for usage solely in legal situations, and the information contained in this page is intended to be instructional in nature. We encourage you to read our comprehensive legal statement for further information on the legality of distillation.

Moonshine has been around for as long as it has been infamous. A lengthy and scandalous history has been written about moonshine, beginning with the rum runners in the 1700s, continuing with stories of individuals going blind from drinking these alcoholic drinks during Prohibition in the 1920s, and culminating with the current generation of homebrewers. So, what is it about homemade moonshine that has us so intrigued and intrigued? Why did individuals take the danger of breaching the law in order to create it? Why do individuals continue to take such a chance? The answer is found in a sense of fulfillment. In addition to having a distinct, biting flavor, moonshine is quite simple to create. Many individuals take great delight in making their own, while others still find it exhilarating to follow the rules of the road and stay inside the law. If you are interested in manufacturing moonshine for whatever reason, you can find out all you need to know right here. Every aspect of the fundamentals of distillation has been covered, from how to construct your own still to the mechanics of the distillation process itself. We will also provide you with some suggestions for avoiding the production of rocket fuel. So let’s get started with the fundamentals.

What Is Moonshine?

Maize liquor (also known as backwoods whiskey) is a transparent, unaged whiskey that is manufactured at home by the distillation of corn. It is mostly manufactured from maize, however it may also be created from other ingredients, and it contains a significant amount of alcohol. Moonshine was first introduced to North America by Scottish and Irish immigrants, and it quickly became a staple in the region. A prohibition against moonshine was passed in 1791 by Alexander Hamilton (yep, the same Alexander Hamilton from the musical Hamilton) that resulted in its manufacture being moved underground and onto the black market. The term “moonshine” is supposed to have originated shortly after this, when individuals began manufacturing and selling the liquor at night in order to avoid paying taxes on it.

Even while illegal moonshine manufacture continues to be practiced today, licensed distilleries are now producing it for sale in liquor stores.

What You’ll Need

  • Large stainless steel pot with a cover that fits well and shuts tightly
  • Electric hot plate, 5-gallon bucket, cooking thermometer, refrigerator coil or copper tubing (20-foot length), and a few more items.
    3/8 inch compression adapter to 3/8 inch compression adapter
    Teflon tape
  • High-temperature hot glue
  • And other materials
    File made of metal
  • Drilling with 1/8-inch and 3/8-inch drill bits

How Does Distillation Work?

Corn (or rye, barley, or other grains) mash is used in the distillation process, which includes extracting and purifying alcohol from the mash. In order to extract the alcohol from the mash, it is first heated to the point of vaporization. Once the vapor has been eliminated, the liquid is cooled until it returns to its liquid state, resulting in clear alcohol. It is not a difficult procedure, but it is extremely sensitive and does not tolerate change well.

How to Make a Moonshine Still

  1. Despite the fact that there are several alternatives for purchasing a still, many individuals find it to be both cheaper and more fulfilling to create their own pot still.
  2. As you can see in the illustration above, it is not difficult to construct a still, and the majority of the materials can be obtained from your local hardware shop.
  3. Making a still for marijuana distillation is a pretty simple technique that takes only a few steps.
  4. It is not necessary to be an engineer in order to construct one;
  5. simply follow these basic procedures.

Step 1: Making the Lid

The very first step is to drill many holes in the mash pot cover to allow for drainage. You’ll need to drill two holes, one of 1/8 inch and one of 3/8 inch in diameter. Prepare the lid by drilling two holes on either side of it, about two inches from the edge of the lid. Use the file to smooth off any rough edges that may have formed.

Step 2: Adding the Thermometer

Put Teflon tape around the post of your culinary thermometer probe near the dial, and then put it back in its place. It is possible to use either digital or analog thermometers. Continue to do so until the thermometer is snugly fitting into the 1/8 inch hole. To complete the seal, put hot glue around the outside of the hole. Using high-temperature hot glue should prevent the adhesive from melting while the distillation process is in progress, according to the manufacturer.

Step 3: Adding the Compression Adaptor

  1. Placing the male end (the part of the compressor adaptor that has its threads on the exterior) of its male end into a pot lid from the bottom up will work best.
  2. Make use of adhesive to keep it in place.

Step 3 ½: Shape the Coil

At this stage, you will need to form your coil to your specifications. The copper tube should fit snugly in the bucket with just a few inches of straight at the bottom end to serve as a spout, so make sure it is as long as the bucket. This is really crucial for the cooling process to take place. Straighten out the top end a little to create an arch that will span up from the lid, across the top of the bucket, and down to the bottom of the bucket. Take cautious not to cause the pipe to collapse.

Step 4: Attaching the Refrigerator coil

Place the female end of the compressor adaptor (the nut with the threads on the inside) onto the end of the refrigerator coil so that the open end is facing out. After that, insert the ferrule (the little bell-shaped object that came with the adapter) into the end of the coil and tighten the screw. In the end, screw the adapter together, making a connection between the coil and the lid.

Step 5: Setting up the Bucket

Make a hole about an inch from the bottom of the bucket’s base with the 3/8-inch drill bit and the 3/8-inch bit. Because here is where the coil will emerge, it is important to drill the hole at an angle that corresponds to the direction of the coil’s exit.

Pass the end of the coil through the hole until an inch or two of it protrudes from the other side. Make sure there are no leaks by applying glue all around the opening. This will be the condenser for your system.

Optional Step 6: Extra Security

  • If the coil shifts around too much in the bucket, clamps or brackets can be used to keep it from moving about.

How to Make Moonshine

While there are a variety of moonshine recipes that use various oats and grains, classic moonshine is created solely from corn and a few other basic components. To prepare a traditional moonshine mash, you’ll need maize, granulated sugar, yeast, and water, among other ingredients. Start by grinding the corn into a meal or purchasing flaked corn maize to use as a starting point. After that, soak it in water in the still for a few minutes before adding the sugar. Finally, add the yeast and thoroughly mix it up. The yeast (which can be either distiller’s yeast or bread yeast) is essential to the chemical process of fermentation and must be used properly.

Step 2: Ice

Fill the condenser with ice to prevent overheating. This ice is essential because it will aid in the conversion of the alcohol vapor back into liquid. Using a coil that is too short or not using ice can result in a large portion of the moonshine being lost to vaporization.

Step 3: Heating

  1. Set the hotplate to a temperature slightly below boiling.
  2. The actual evaporation temperatures are a matter of personal choice, but the goal is to evaporate the alcohol slowly, thus generally speaking, lower temperatures are preferable.
  3. The recommended temperature range is 172-210°F (78-99°C), however I recommend keeping the temperature around 200°F (93°C) for the best results.
  4. Consistently raise and lower the cooking temperature.

Step 4: Sit Back and Wait

Now that you have completed the necessary preparations, all that remains is to wait. As the mash boils, the alcohol will evaporate and climb to the top of the pipe system. Ice will chill the liquid as it goes down the length of the coil, causing it to revert to a liquid state. The liquid will then gently drain out of the end of the pipe and into whatever glass container you have waiting for it at the other end. Here it is, the high-quality product you’ve been looking for. Tada!

Common Mistakes

We all make errors from time to time. Even though making mistakes is nothing to be embarrassed of, when those mistakes might have life-threatening repercussions, you might want to do some research before getting started. A few of the most common blunders distillers make are listed below.

Incorrect Measurements

  1. When it comes to distilling, math is not everyone’s strong point, and neither is following recipes, but you may want to double-check your calculations if you want to do it right.
  2. The use of too much or too little of any component might completely derail the delicate process.

Lack of Testing

If you are utilizing a handmade still, you must put it through its paces. It should be put through its paces. It should be tested again. There are a plethora of problems that untested stills can create. Trust me on this. You don’t want to discover a leak in the middle of the distillation process or have a connecting point explode.

Using the Wrong Materials

Using the incorrect materials to construct a DIY still is a recipe for disaster..

Use of a plastic container or metals such as aluminum should be avoided at all costs since they can melt and release poisons. Don’t put your life in jeopardy only to save a few dollars.

Too Much Heat

Although it may be tempting to accelerate the process by increasing the temperature, this is not a good idea. Not only would increasing the heat destroy the brew and leave it with a burned flavor, but it can also cause pressure build-up and explosions in the surrounding area. Also, use caution if you are need to handle a functioning still. Any skin that comes into contact with a scorching hot still will suffer the consequences.

Lazy Cleaning

  1. After each batch of moonshine, make sure to thoroughly clean your whole set-up.
  2. Those of you who are exceptionally lazy and don’t want to bother with cleaning your still after each run should reconsider their position.
  3. Leaving residue in your next batch, particularly around the adapter, might result in undesirable tastes in the following batch.

Moonshine Mash

There are several corn moonshine mash recipes to choose from. In traditional mash, cornmeal is the most important element, as I already said. Corn mash is used to create a smooth, full-bodied, and powerful whiskey. Despite the fact that this is the traditional procedure, some individuals do not appreciate the mild maize flavor tones in the whiskey. There are several ways to prepare mashed potatoes, as well as numerous recipes to pick from. If you are proficient in the production of moonshine, you may experiment with other flavors. Keep in mind that no matter whatever moonshine recipe you choose, you will need yeast to complete the fermentation process successfully. The recipes for sugar shine mash, hybrid mash, and fruit mash are among the most common flavored moonshine recipes. Most of the time, a hybrid mash is made with equal parts corn and sugar content. This helps to balance out the corn flavor without detracting too much from the original flavour. You may also add sugar to fruit mashes, although you aren’t required to do so because fruits contain naturally occurring sugars. There are many excellent resources for matching the quantity of sugar added to each fruit with the amount of sugar that each fruit starts with if you prefer to sweeten your fruit mash before cooking it. If you wish to prepare a fruit mash, I recommend that you study up on this because the amount of sugar you will need may vary based on the fruit you choose. Too much sugar might give your end product a cidery flavor if you use it too often.

Fermenting

Ten pounds of cornmeal, ten pounds of sugar, and half an ounce of yeast will be needed to prepare a hybrid mash, according to the recipe. In addition, you’ll need ten gallons of water and a pot that’s sufficient for the task. Bring the water to a boil, then add the cornmeal. Cook, stirring constantly, until the meal becomes a paste, then add the sugar and yeast. Cook after properly mixing the ingredients. Removing the mash from the heat and covering it with a towel will begin the fermentation process in your home. Ferment it in a cold, dark environment, like as a cellar, until the flavor is developed. As fermentation progresses, brown or tan foam will begin to rise to the surface. When it stops rising, it means that all of the fermentable sugar has been used. This should take around two weeks, but you’ll know when it’s finished when it hasn’t bubbled for a couple of days in a row.

Once the mash has fermented, strain it through a cheesecloth to remove the yeast. The residual solids can be disposed of as waste. In a distiller, add the filtered mash water and you’ll be ready to start manufacturing moonshine right away.

Frequently Asked Questions

If you still have unanswered questions about the moonshine-making process, have a look at the following commonly asked questions.

Why is moonshine dangerous?

  • Because of the presence of methanol in moonshine, the most dangerous aspect of consuming it is the risk of getting alcohol poisoning (methyl alcohol, also known as wood alcohol).
  • If you do not correctly distill moonshine, you may end up with traces of methanol in your product.
  • A single alcoholic drink of methanol can induce lifelong blindness, and a single drink of 30ml can result in death.

Can I buy ready-made moonshine stills?

Absolutely. While there are many different moonshine kits and stills to choose from, the most of them are rather pricey. A ready-made, high-quality still would be difficult to obtain for less than $100 if you were looking for something similar.

Can I distill other things in the moonshine still?

Yes. When using a moonshine distiller, you can distill nearly any alcoholic beverage. It should work as long as there is alcohol to be extracted from the mixture. There are many different grains and oats, as well as wines and liquors, that fall under this category.

Can I make fermenting any faster?

  1. While there are methods for expediting the fermentation process, the majority of them will not work with moonshine mash.
  2. The one advice that can truly assist you in speeding up fermentation is to mash the ingredients together as the name indicates.
  3. Using a fork, mash the corn.
  4. The fruit should be mashed.
  5. Anything that is going to be fermented should be mashed.
  6. This increases the amount of surface area available for fermentation, allowing for more sugars to be fermented at the same time.

WARNING!!!!! This website is intended solely for informative reasons and should not be used for any criminal actions. There are several legal things that one may do with a still, including fuelling automobiles (though one must register with the federal government first) and extracting essential oils from plants (not necessary to register). Additionally, following the processes outlined below might result in bodily injury from explosions, flames, and burns, not to mention the consequences of consuming your finished product once it has been manufactured. Make use of your common sense, be cautious, and be safe. Thank you to everyone who has contributed to making this a very successful Instructable! I appreciate you taking the time to share your thoughts and provide good comments. Please give me some leeway in areas where I am deficient. I’ve just updated the post to add a few more information, but this should not be used in place of conducting your own investigation. I am not an expert, despite the fact that I portray one on television. I’m also thinking about creating a discussion forum for all of the questions that keep coming up. Please continue to read through the comments and conversations before submitting new questions or comments. Many questions have already been answered, and many have been answered more than once. To add a last remark, I’ve chosen to provide this link in order to dispel any confusion regarding what federal law says about distillation in the United States. Hopefully, this will cause some of you to rethink your positions on this, and the rest of you will refrain from posting comments discussing the legality of what you’re doing. This is only applicable to residents of the United States. Code of Conduct for Distilling Let’s get this party started. Anything that contains alcohol can be distilled. Every type of booze has been produced, from my own moonshine washes to jug wine obtained from my neighborhood liquor store. Distillation is a very easy process. The most difficult component is ensuring that you are receiving ethanol and not methanol (or the like). In this tutorial, I’ll show you how I prepared a wash, how I fermented it, and, most importantly, how I distilled it, which is the most crucial step. Some of the most frequently asked issues I’ve received in the comments have been addressed with greater specificity in this post. I hope this has been of assistance. I should also point out that everything presented here is hypothetical and just for informative reasons. I think this covers all of the bases. and… let’s get this party started. This time it’s for real. To learn more about the distillation process, please see my instructable, Distilling Basics, which contains more thorough information on the process; alternatively, you can read the comment strings before submitting a question on this page.

I get asked the same questions over and over again, and I don’t have the time to answer them all at the same time. Sorry.)

Step 1: Fermentation

I made a wash out of a sugar water solution, which I then distilled down to make a neutral spirit. I dissolved around 5 pounds of sugar in 3 gallons of water (this is not an exact formula; experiment a little) and let it to cool to room temperature. This is about the most basic of all the washes you can find. There are a plethora of other possibilities for varied taste attributes. Take, for example, the fermentation of molasses, which results in the production of rum. If you ferment blue agave, you will get tequila as a result of the process. I was searching for something straightforward for a novice, and this fit the bill. It is the quickest and most straightforward to obtain and manufacture. Unfortunately, white sugar imparts a distinct cidery taste to the spirit, but most of this may be eliminated by distillation or disguised through flavoring or mixing. After that, the wash (fermentable solution, also known as sugar water) was placed into a clean carboy to ferment (big glass bottle, see pic). In the following step, I ‘pitched’ yeast (dumped yeast into washing solution) and then topped off the carboy with an airlock (see pic). Now we just have to wait. Depending on the yeast, the temperature, the amount of digestible materials, and other factors, a couple of weeks is generally sufficient. Now that yeast has consumed sugar, it is releasing carbon dioxide and alcohol into the atmosphere. Allow some time for it to happen. Allow it to do its job. When the bubbles stop popping (and you take a careful look), you’ve completed the task. If it’s still bubbling, it’s time to let it go. The two-week time frame is only a best-guess estimate. It will be different for each individual. If the bubbles have slowed to a significant degree, take a small taste. If it is sweet, let it to sit for a little longer. Upon completion, we will be ready for the following stage, which is distillation.

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Step 2: The Pot

A pot still, as it is known in the industry, will be constructed in this instructable. Although it is a relatively simple design, it has the potential to be quite efficient. Pot stills, as well as many other forms of stills, may be made in a variety of ways. Some are more evolved than others. However, this will be sufficient for our needs. Goodwill and other thrift stores are excellent places to scavenge for components, as previously stated. you’ll require the following materials: a kettle for making tea a thermos of moderate size a cork stopper that fits snugly over the kettle’s opening (I used rubber, but cork is safer, use that.) tube made of copper A pipe cutter, tube couplers, a thermometer, and a variety of other equipment are included. and Let’s get down to business, what’s wrong with that? Drill two holes in the stopper with a drill bit. One for the copper tubing and another for the thermometer are required. Digital culinary thermometer with wire probe is what I’m using, although analog thermometers would also function in this situation. For a snug fit, make sure you drill the holes just a little bit smaller than the tube and the thermometer probe. You do not want any leaks to occur. Following the photo, you can see that the stopper will fit into the spout of the kettle. If you want to catch vapors, you should keep your tube out of the liquid, and your thermometer probe should be immersed in the water but not contacting the bottom or sides of the kettle.

The kettle will heat up faster than the liquid, which can distort your findings. You are just interested in the liquid’s temperature. In order to connect to the condenser, the copper tubing should be long enough (attach a coupler on the end). The condenser, to be precise. forward and upward!

Step 3: The Condenser

  1. It was simple to make the pot.
  2. It is necessary to fiddle with the condenser.
  3. The internal diameter of your thermos should be less than the outside diameter of a 20oz soda bottle or some other tube-like object that is a bit smaller, and you should wrap your copper tubing around it to form a tidy little spiral (careful, copper kinks easily).
  4. There are tube benders available.
  5. You may think of them as large springs that slide over the tube and allow you to bend without the tube kinking.
  6. Filling the tube with salt, sugar, or even sand can also be effective methods of attracting attention.
  7. I only had to be really cautious and bend gently, and everything worked out well for me.
  8. a hole has been cut into the lower side of the thermos to allow the bottom end of the spiral to leave.
  9. The top of your thermos will leave via a hole made on the lid (see pic).
  10. At the bottom, seal the region around the tube that is departing.
  11. Use it only after it has been well sealed and allowed to cure fully.
  12. It’s also a good idea to test it before going full speed.
  13. In order to use a screw-type lid, you must be able to unscrew the lid in order to fill and empty it.
  14. Attach a suitable coupler that matches the one that is coming from the pot to complete the installation.
  15. Invest a little time in the plumbing area of your local hardware store, and I have no doubt that you will come across something that will work (look at the pictures).
  16. Simply put, avoid using anything that includes lead.
  17. This is really crucial!
  18. Anyway, let’s go to work on learning how to utilize this device.

Step 4: Implementation

Fill your condenser with ice and water (a pinch of salt wouldn’t hurt too, as it decreases the temperature – think ice cream) to bring the temperature down. Couplers are used to connect the copper tube going from the pot to the copper tube coming from the condenser. Placing something beneath the spout to collect your shine and getting to work is a good idea. It could be a good idea to have more than one trash can. If you continue reading, you will understand why. We’re in desperate need of some heat right now. People used to cook using wood fires, gas burners, and practically anything else they could get their hands on back in the day. dangerous! Take the safe route. Open flames should be avoided when working around a still. The fumes of alcohol are extremely combustible! Furthermore, there is no requirement for exact temperature control of your heat source. That will be taken care of by the solution. Electric heat is the most efficient. Take a look at the photo. I’m cooking on an electric stove right now. It’s a perfect fit. Please have a look at how I have it set up, and I hope everything makes sense now. You load your wash into the kettle/pot, turn on the heat, then condense the products of the process. how? If you’ll only be patient, I’ll tell you what I want. geez. Pour your wash into the kettle and turn on the stove. Insert the stopper into the spout’s opening. Turn the heat up to a high setting. Keep an eye on the temperature. The boiling point of alcohol is lower than the boiling point of water. That is what allows distillation to function properly. The actual temperature will vary based on height and barometric pressure, but water boils at around 212 degrees Fahrenheit while ethanol boils at approximately 173 degrees Fahrenheit. Methanol, which has the potential to cause blindness and should be avoided at all costs, boils at around 148 degrees Fahrenheit. Maintain a close eye on your thermometer during the wash cycle and compare it to known boiling temperatures to guarantee you receive only what you want and none of the remainder. When the temperature stays the same for a long period of time, it creates a plateau on a graph. Look over at my instructable, which will teach you the fundamentals of distillation. Essentially, if you begin distilling and the temperature rises to a certain degree and remains there for an extended period of time, you have attained the boiling temperature for a certain liquid component of your wash. Examine the temperature in relation to the boiling point data you’ve gathered so you can determine what you’re distilling at the moment. Anything else may be discarded based on the information provided here. ethanol No matter what components are present in a solution, it will not boil at a temperature higher than the level of the component with the lowest boiling temperature until that component is completely removed from the solution. Check out the comments section or the’distilling basics’section for a conversation or two on this subject. Using methanol as an example, imagine that your solution contains three components: methanol, ethanol and water. When the temperature of your solution rises to approximately 148 degrees Fahrenheit, the methanol begins to boil and exits through your tube as vapor into your condenser, where it is converted back to liquid and exits into your receptacle. As long as the methanol is there, the temperature of your solution will not move much above 148 °F. Once the methanol is gone, the temperature of your solution will continue to rise again until it reaches 173 °F, which is the boiling point of the ethanol. The same thing will happen in this situation. The temperature will remain constant until the ethanol is completely evaporated, after which it will drop to a safe level in the water. In order to obtain ethanol while excluding the remainder of the mixture, you must remove what are known as the ‘heads’ and ‘tails.’ Basically, throw away anything that boils at a temperature lower than roughly 173 degrees Fahrenheit, as well as anything once the temperature begins to rise again. This is the reason why I mentioned having more than one trash can. One for the heads, one for what you desire, and one for the tails are all that you need. If you boil off the water and then condense the wash, you should be left with a solution that contains far more alcohol than the solution you started with in the first place. You will still receive a small amount of water, but that is OK. Running the product through the still a second time will extract even more ethanol and boost the proof even higher. a tidbit of information: The Xes that are commonly seen on moonshine bottles in vintage cartoons and other media symbolize the number of runnings, or the number of times the liquid was distilled. A blue flame has been produced by a wash after only one run with this setup. It is possible that you will need to run the wash more than once. Anything with a proof greater than 150 will burn. For a single run, that’s an admirably successful outcome. I strongly advise against engaging in any of the activities I’ve discussed.

Both legally and in terms of safety, it is not very permissible (in the United States). However, I appreciate learning for the purpose of learning, and just because I know how to do something does not imply that I will do it. Take this to heart, and proceed with caution. peace. -p

2 People Made This Project!

It’s a lot of fun to learn how to create moonshine from scratch! We’re creating legal moonshine in this video, and it’s a simple moonshine recipe to make. This is the most effective method of making moonshine without the use of a still. Furthermore, you can adapt this moonshine recipe to practically any flavor by substituting fresh fruits for the sugar. The following is a recipe for Blackberry Moonshine, which is a deliciously fruity taste moonshine.

Homemade Moonshine Recipe

  • You won’t have to be concerned about blowing up your moonshine still!
  • Using only a few simple ingredients and a little patience, anybody can prepare this homemade blackberry moonshine recipe.
  • In addition, we’ve included our four favorite ways to serve homemade moonshine in the section below.
  • Do you want to learn how to produce Apple Pie Moonshine?
  • Here’s the recipe for our regionally renowned dish: Apple Pie Moonshine is a delicious alcoholic beverage.

How to Make Moonshine Without a Still?

Moonshine is a high proof grain alcohol that is created at home and is not aged, with a level of around 190 proof. The process of making moonshine from scratch, beginning with a corn mash and continuing through distillation, is time-consuming and illegal without a license. No need to go through this time-consuming process (with unclear outcomes) when we can legally purchase 190 proof grain alcohol instead. A high proof alcohol serves as the foundation for aged and flavored liquors such as whiskey and vodka, among other things. To manufacture moonshine as simple as possible, we begin with a high strength, good grade base alcohol. I often drink Everclear, Mohawk, or Nikolai, all of which are easily accessible at liquor stores around the country. The procedure is roughly the same for most fruit-flavored moonshine recipes, regardless of their complexity. Consider making our really popular Apple Pie Moonshine recipe, which is also available on our website.

Homemade Moonshine Specialty Items:

These are affiliate links, which means that if you purchase something after clicking on one of these links, I may receive a small fee at no additional cost to you.

  • 1/2 gallon jar with a tight-fitting lid — one like the one in the photo below to keep moonshine and berries fresh and preserved
  • Traditional Mason Jar glasses for pouring moonshine cocktails that have a realistic appearance
  1. Are you prepared to begin?
  2. Here’s how to create moonshine the traditional way.

Homemade Moonshine: Phase 1 (3 weeks)

Ingredients:

  • 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

Directions:

  1. Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
  2. 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:

  1. 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.
  1. When finished, the resultant moonshine has a robust 95 proof and a delicious blackberry taste.

How to Serve Homemade Moonshine

Pour into little shot cups and serve as a chilled shot: Chill your moonshine for many hours before serving it in these small 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. Produce a mixed drink: The most popular is to make a delightful Blackberry Moonshine Lemonade, which is made with blackberries and moonshine. Combine 1 part Blackberry Moonshine with 3 parts Lemonade for a refreshing drink. Enjoy!

Ingredients

  • 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)

Instructions

Phase 1 consists of the following steps: (3 weeks)

  1. Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
  2. 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.

Phase 2 consists of the following steps: (2 weeks)

  1. 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.

Notes

  • 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.
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