Categories Moonshine

How Much Corn Mash To Make A Gallon Of Moonshine? (Solution)

How to make corn mash for corn moonshine?

  • Cooking your Mash 1 Place your water in your large pot and heat to 165°F. 2 Pour your corn into the pot and stir for about five minutes. 3 You will notice that the mash will take on a gel like texture. 4 Continue to monitor the temperature of the mash with your cooking thermometer. More items

Contents

How much mash makes a gallon of moonshine?

Step 3: The Recipe For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.

How much sugar do you put in a gallon of mashed moonshine?

In a fermentation chamber, combine approximately 5 pounds of sugar with 1-2 gallons of malt grain. Add warm water until the sugar dissolves – the water should be warm enough to dissolve the sugar but not hot enough that it kills the yeast.

How much shine do you get from 5 gallons of mash?

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 much corn do I need for 5 gallons of mash?

Ingredients: 5 gallons of water. 8.5 pounds of flaked maize.

Can you put too much sugar in moonshine mash?

The reason why you use sugar in a mash is basically because your yeast consumes the sugar, converting it into alcohol. However, too much sugar in your mash can actually hinder your yeast’s ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine.

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 is the best corn for moonshine?

The kind of corn for moonshine that we recommend is cracked, dry yellow corn, and yes, it’s field corn. It should be a good grade corn that is relatively clean.

How much corn do I need for 50 gallons of mash?

No Yeast Corn Mash Recipe 50 pounds corn. 25 pounds sugar. 50 gallon barrel.

Can you put too much yeast in moonshine mash?

The “ 100 grams of dry yeast per 5 gallons” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. Fermenting a wort with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of.

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.”

What does a thumper do for moonshine?

The main purpose of a thumper keg is to speed up the distillation process. It lets you distill a high-proof spirit without running it through the still multiple times.

How much yeast do I need for 5 gallons of mash?

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

Can you use whole corn for moonshine?

You can use any form of corn; I’ve used flaked maize and grits/polenta (basically the same thing; I avoid instant-anything).

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.

How Commercial Moonshine Mash is Made

Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation. Moonshine mashes can be made in three different methods, according on the experience of a commercial distiller.

The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-quality product of consistent quality.

Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).

The “thin mash” recipe might serve as a good middle ground.

1- Corn Whiskey

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). Moonshine mashes can be made in three different methods, according to the preferences of a professional distiller.

The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-grade product of exceptional quality.

Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing quick, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).

The “thin mash” recipe might serve as a good halfway point.

  • 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. 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 overview. Moonshine mashes may be made in three different methods, according to a professional distiller. Traditionally made maize whiskey recipes serve as the inspiration for the first two procedures. The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-grade product of superior quality. Keep in mind that the process of making moonshine is a combination of science and art. Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would have a good start on their business (sugar shine). A distillery that is more concerned with producing high-quality spirits with complex characteristics would be more likely to adopt the all-grain “corn whiskey formula.” The “thin mash” recipe might be a good halfway ground.

Procedure:

Bring 5 gallons of mash water to a temperature of 165 degrees Fahrenheit. When the desired temperature is attained, remove the pan from the heat and whisk in the 8.5 pounds of corn. The temperature should decrease to 152F after 5 minutes of constant stirring. After that, stir for a few seconds every five minutes until the temperature reduces to that level. Once the desired temperature has been reached, add in the malted barley. Cook for 90 minutes, uncovering only to stir every 15 minutes or so, until the vegetables are tender.

Allow it to sit for a few hours, or use an immersion chiller to cool the mash to 70 degrees Fahrenheit in minutes.

Fermentation will be completed in a week or two at most. Allow it to rest for another week, and it will be ready to distill at that point. Siphon the stillness out of the room. Make sure to discard any yeast or other sediment that may have accumulated.

Tips for Advanced Distillers

Advanced distillers might consider adding 2 teaspoons of gypsum (CaSO4) to the mash water and altering the pH of the mash water to a range between 5.8 and 6.0 before adding any other additives to the mash water. Following the addition of gypsum, the pH of the mash water should be adjusted lower using citric or tartaric acid. Calcium carbonate should be used if the pH has to be raised (CaCO3). Using tincture of iodine to evaluate if all starches have been entirely transformed into sugar is a second tip for expert distillers who want to improve their skills.

Drop a drop or two of the tincture of iodine onto the sample on the plate and allow it to dry.

Rest it for a longer period of time.

2 – Thin Mash Whiskey

Advanced distillers might consider adding 2 teaspoons of gypsum (CaSO4) to the mash water and altering the pH of the mash water to a range between 5.8 and 6.0 before adding any additives to the mash water. The pH of the mash water should be adjusted downward once gypsum is added. Citric or tartaric acid can be used to do this. Adding calcium carbonate can help to raise the pH level (CaCO3). A second strategy for skilled distillers is to use tincture of iodine to test if all of the starches have been entirely transformed into sugar before distillation begins.

Using a drop or two of the tincture of iodine, dribble it onto the sample on your plate.

Continue to take it easy.

Ingredients:

  • Advanced distillers might consider adding 2 teaspoons of gypsum (CaSO4) to the mash water and altering the pH of the mash water to a range between 5.8 and 6.0 before adding additional additives. After adding the gypsum, add citric or tartaric acid to the mash water to lower the pH of the mixture. If the pH has to be raised, calcium carbonate should be added (CaCO3). Advanced distillers can use tincture of iodine to assess whether or not all of the starches have been entirely transformed into sugar. Pour a few drops of the clear yellow liquid (not the solids) from the top of the mash onto a white dish after it has rested for 90 minutes. Drop one or two drops of the tincture of iodine onto the sample on the plate. If the mixture becomes blue, there is still starch in it. Rest it for a little while. Remove the sample and throw it away.

Yeast-Read this page to learn about the proper processes for pitching yeast.

Procedure:

The process of making a thin mash is completed in two parts. To begin, prepare the normal corn whiskey mash as instructed previously. After the last resting period, however, add 5 gallons of cold water and 6-8 pounds of sugar to the pot. The mash is ready for aeration and fermentation when the temperature has dropped to 96 degrees Fahrenheit, as indicated in the Corn Whiskey recipe above. Advanced distillers should aim for a specific gravity of roughly 1.08 in their final product. If the concentration is too high, dilute with water.

3- Sugar Shine

Genuine maize whiskey is becoming increasingly difficult to get these days. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added in for good measure. Although it is not as smooth as maize whiskey, what it lacks in flavor and smoothness is more than compensated for by the ease with which it may be consumed.

In addition, some people are not fond of the flavor of maize. They would choose apple pie, peaches, or other fruit tastes over anything else. This recipe is perfect for making that particular concoction. The following is the procedure for making a sugar shine wash: Ingredients:

Procedure:

These days, authentic corn whiskey is hard to come by. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added on top of it. It is not as smooth as maize whiskey, however, what it lacks in flavor and smoothness is more than compensated for by its ease of use. Furthermore, some people are not fond of the taste of maize. They’d rather have apple pie, peaches, or other fruit flavors instead of the standard vanilla flavor. This recipe is perfect for making that particular concoction, as you can see in the photos.

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Is Making Moonshine Legal:

Keep in mind that this information is provided solely for educational purposes. The process of making beer is lawful since it is substantially the same as making beer, which is now permitted in all 50 states, however distilling alcohol is illegal unless an individual obtains a fuel alcohol plant permission or a distilled spirit plant permit, respectively.

A Brief History of Moonshine:

The Great Depression, Prohibition, and limited access to the mountainous region of Appalachia all contributed to the creation of moonshine, a beverage that is now practically forgotten yet has a legendary reputation. The phrase “Moonshine” used to be used to refer to any type of homemade whiskey. In part, the word came up as a result of the fact that early “bootleggers” frequently brewed their whiskey in the middle of the night, under the light of a full moon, in order to keep their activities hidden from neighbors and the authorities.

In the case of moonshine, there is no conventional formula; it can be produced using any mix of grains in any style of still.

How to Make Moonshine – How to Make Booze

Moonshine (also known as corn whiskey) is an alcoholic beverage with strong historical roots, particularly in American history, therefore it stands to reason that people would and should be knowledgeable about how to manufacture their own moonshine. When it comes to moonshine, if you are unaware of what it is precisely, please feel free to read this page, where you can gain some basic background and facts about the beverage. When people think about homemade alcohol, the word “moonshine” is frequently the first thing that comes to their minds.

And now that we have established the general procedure for creating moonshine, let’s get down to business.

Step 1: Understanding the ProcessBasic Terms

Making moonshine consists on three key procedures: Making the Mash and Fermenting the Mash are the first two steps.

3) Making the Mash into a Liquor After that, we’ll go over a few brief and fundamental words related to moonshine, which we’ll go over in more detail later.

  • Mash is the material that is created, which is subsequently fermented and distilled to produce moonshine
  • It is also known as mash whiskey. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed to produce the liquid
  • Distillation takes place in the still, and it is this process that transforms the low-alcohol mash into high-alcohol moonshine. *For further information about distillation, please see this page.
  • Fermentation is the process of turning a mash into an alcoholic beverage by converting the carbohydrates in the mash into alcohol. This is a natural occurrence
  • There is nothing to fear.

Step 2: The IngredientsEquipment

While the components used to manufacture a moonshine mash might range significantly from one another, there are hundreds of distinct varieties and tastes of moonshine available, each with its own unique formula. However, one thing that is consistent throughout all moonshine ingredients is the requirement for yeast, a nutrition (typically grain or sugar), and water. Many recipes also include a malted component, such as barley or rye, which is common in beer. The following instructions will teach you how to manufacture a simple corn-based mash that will provide an authentic form of moonshine liqueur.

  • Cornmeal, sugar, water, yeast (Distillers yeast is suggested), and salt

Cornmeal, sugar, water, yeast (distillers yeast is preferred), and salt

  • An airlock
  • A container for fermentation
  • A heavy-bottomed metal saucepan for boiling your potatoes
  • A thermometer with an adhesive strip (optional, but useful)

Step 3: The Recipe

In this lesson, we’ll be utilizing a recipe that I refer to as the “1 for 1 recipe.” This recipe creates a normal moonshine corn whiskey, and the formula is really simple to learn. It is referred as as the 1 for 1 because all of the components are used in a one-to-one proportion. One gallon of water, for example, would require one pound of sugar and one pound of maize meal to be substituted. Using this formula, you would need 5 gallon of water, 5 pounds of maize meal, and 5 pounds of sugar to make a 5-gallon mash (which is suggested for your first few batches of moonshine).

Moonshine is more of an art than a science, and it takes time and patience to perfect.

Step 4: Making the Mash

Here is where we will really start putting the components together and putting the moonshine together for the first time. Making this moonshine mash is not difficult or time-consuming; all you need to do is the following:

  1. Here is where we will really start putting the components together and putting the moonshine together for you. You will just need to perform the following to make this moonshine mash, which is not difficult or time-consuming.

*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. The first step is to pour your mash into your fermenting container, which may be anything that has an airtight cover that can be secured with a rubber band or other type of airlock. A 5 gallon water cooler jug serves as an example of a low-cost fermenter. If you’re a novice, I recommend investing in a bucket fermenter. They’re affordable and really handy because the entire cover comes off, making it easy to pour in your mash, and it already has a space for an airlock.

2. At this point, you must add your yeast. Because the yeast is responsible for converting the sugars in the mash into alcohol, this is the most critical phase in the fermentation process. All that is required is the addition of a package of yeast (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). It only takes a little sachet of yeast (roughly 2.5 teaspoons if you have one large package). Once the yeast has been incorporated into the mash, all that is required is a gentle stir or a gentle shake of the container.

  • 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. 2. At this point, you must add 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.. All you have to do is add a package of yeast to the mixture (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). It only need a single little sachet of yeast (roughly 2.5 teaspoons if you have one large package). Once the yeast has been incorporated into the mash, simply give it a gentle toss or shake the container a little. *Please keep in mind that this step can be completed just before the fermenter is filled
  2. It makes no difference. 3. Attach the bung and airlock to the fermenter using the rubber band. If you do not already have an airlock, it is highly advised that you get one
  3. 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
  4. Depending on your fermenter, you may want a smaller bung
  5. Please see this page for more information on airlocks and bungs. 4. At this stage, you should have your mash combined with yeast in a fermenting container with an airlock on it. All that is left to do now is wait
  6. Fermentation will be complete in 1-2 weeks and no more alcohol will be created. 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 two or three days in a row, you know the fermentation process has been completed. A hydrometer is a device that measures the specific gravity and percentage of alcohol in a liquid. It is not required to have one at the outset, but it might be a handy tool later on (especially for knowing the alcohol percentage of your finished moonshine). Separate ones will be required for testing your mash and your moonshine, though (one can test low alcoholic percentage and another can test high). Click here for a mash recipe, and here for an aliquor/moonshine recipe.

It’s time to celebrate because you just completed your first still runmade some good homemade moonshine!

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

How to Make Moonshine:A Distillers Guide For Corn Moonshine

The most recent update was made on October 25, 2021.

Getting Started: Picking Your Type of Moonshine Mash

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

As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.

With the same amount of maize, you may increase your mash yield by a factor of two.

In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.

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

  • 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

1-2 weeks at ambient temperature is sufficient time to ferment the mash Because the yeast goes dormant when the temperature drops too low, the fermentation process can be halted. For the best results, use a hydrometer and check specific gravity at the start of fermentation and at the end of fermentation to confirm that all sugars have been used. This will inform you how much alcohol by volume (ABV) was created by your fermentation. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation.

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See the video below to learn how to operate a hydrometer.

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 recommend that you take notes throughout the process so that you can improve with each subsequent run. In the event that you are in need of equipment or supplies, we can help you out.

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

Prepping Your Still

Maintaining a consistent level of preparation for your still is essential. However, even if you cleaned and let your still to sit for a bit after your last run, it is still advised that you clean it before transferring your mash water. This is especially true for copper stills that have a salt deposit on their surfaces. If you want to include packing in your column, now is the time. Fill your column with the amount of copper packing that is appropriate for your particular arrangement and use it as a filter.

Last but not least, it’s time to fill the still with your mash water.

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).

If your arrangement includes a condenser, switch on the condensing water whenever the temperature reaches 150 degrees Fahrenheit.

Keep track of how fast your drips are increasing in pace until you reach 3 to 5 drips per second.

How To Make Moonshine: Collecting Your Distillate

Congratulations, you have progressed from researching How to Make Moonshine to actually creating your own moonshine! Make certain that you are pouring your distillate into a glass container as you are generating it. Never use plastic containers since they can contaminate your product with BPA, among other things, and cause additional problems.

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.

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 the Smoothest Mash Recipe for Moonshine

I’ve been producing moonshine for more than two decades and have experimented with a variety of formulas and measuring techniques. In spite of the fact that I have tried with every sort of ingredient possible, the smoothest mash I have ever prepared is so basic that it will take your breath away. The following dish is also suitable for those who are new to cooking. This recipe does not rely on complicated components to break down starch chains into sugars, as is the case with many others. This dish is quite easy to make.

The key weapon is sweet feed, as you may have guessed.

Enjoy!

Why is the mash recipe so important?

When it comes to the flavor of the whiskey, the mash is by far the most crucial thing to consider. Consider the following scenario: you go on a whiskey run and the whiskey turns out to be 110 proof. This indicates that it contains 55 percent alcohol.

As a result, the remaining 45 percent is made up of the water that came from the mash. As a result, the final product is significantly influenced by the mash. The entire amount of the mash produced by this recipe, including the grains, is 30 gallons.

Smoothest Mash Recipe Ingredients

  • Sugar, yeast, and water are used in the preparation of sweet feed (unpelletized). Are you looking for more mashed potatoes recipes? Obtain 20 free moonshine recipes delivered directly to your inbox! Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving. After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch. Using varied size recipes for mash batches, I’ve constructed the chart below, which is measured in gallons. The batch size may be changed easily by simply inserting different values from the chart into the following instructions:

Moonshine Batch Sizing Table

Gallons Grains (gallons) Yeast (Tbsp) Sugar (lbs)
30 5 6 25
20 3.5 4 16
10 2 2 8
5 1 1 4
2.5 .5 .5 2

Step-By-Step Guide To Making Moonshine

When you crack the grains, you are softening them and allowing the flavor to come through. To make the stock, fill a big pot with five gallons of water (an outside turkey fryer pot works well). Bring this water to a temperature of 160 degrees. I make use of a gas stove that I keep outside. The mash will be cooked in a large saucepan. In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator for temperature control. It’s the only one I use at the moment.

  1. Wait for the water to reach its proper temperature before mixing one part sweet feed to two parts corn in a 5 gallon bucket until it is completely full.
  2. Using the above example, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).
  3. I use a one-gallon scoop to make the process go more quickly.
  4. Now is the time to add the grains and lower the heat to maintain 160 degrees for 45 minutes.
  5. 1 part sweet feed to 2 parts chopped corn is an excellent ratio.
  6. Throughout this eBook, I will guide you step-by-step through the whole process, from selecting equipment to sipping your very own homebrewed whiskey.
  7. This eBook is now available for purchase.

Step Two: Mix the Mash

Pour the cracked grains into a 30-gallon container and whisk in 25 pounds of sugar until well combined. When the sugar has completely dissolved, add 15 to 20 gallons of cold water at a time until the mash mix reaches a total volume of 30 gallons (by volume). Sweet feed and yeast pack are added to chopped corn. After hearing from a number of my readers that it can be difficult to get unpelletized sweet feed for this recipe, I developed an ingredients package that you can purchase that has everything you need to mash a 10 gallon batch.

Step Three: Add the Yeast

When the temperature of the mash has cooled to the temperature advised by the yeast manufacturer, you can proceed to add the yeast to it. I’ve discovered that 1 tablespoon of yeast per 5 gallons of mash produces satisfactory results. The greatest results will be obtained with distiller’s yeast. I’ve discovered that the Red Star brand works really well and is extremely reasonably priced. Red Star Yeast is difficult to come by in your area, but you can order it from Amazonhere.

Step Four: Let the Mash Ferment

All that remains is for you to wait. Allow for approximately a week for the mash to do its thing. It is finished until you can no longer see the bubbling that is created by the yeast as it releases carbon dioxide from the mash. Once the fermentation process is complete, filter the liquid to remove the spent particles and transfer the liquid to your still for further processing. The wash is the name given to the last liquid. The only thing you want to do is put the wash into the still. That’s all there is to it!

In case you’re interested in making your own DIY project on a budget, I’ve created a two-part video lesson that you can watch: A prefabricated still kit for home usage, like as this one from Vanell, is also available on Amazon.

Get your mash going, place your order for the still, and by the time your mash is finished, your still will be delivered to your home!

Summary

It is now only a matter of time until you may begin to relax. Set aside for approximately a week to let the mash to do its thing. It is finished until you can no longer see the bubbling that is created by the yeast as it releases carbon dioxide from the mixture. Upon completion of the fermentation process, filter the liquid to remove any wasted particles and transfer the liquid to your still. The wash is the name given to this final liquid. The only thing you want to do is send the wash through the still.

Yes, I did say it was simple!

Start your mash, place your order for the still, and the still will be delivered to your home by the time your mash is finished!

Home Made Corn Mash Moonshine Recipe

All that’s left is for you to do is wait. Allow the mash to do its job for approximately one week. As soon as you no longer notice the bubbling created by yeast as it produces carbon dioxide, the mash is finished. Once the fermentation process is complete, filter the liquid to remove the spent particles and transfer the liquid to your still. The wash is the final liquid that is produced. The only thing you want to do is put the wash in the still. And that’s the end of it! I promised you it would be simple!

Get your mash going, place your order for the still, and by the time your mash is finished, the still will be delivered to your door!

  • Contains 2 pounds of active dry yeast from one of the most well-known brands in the world
  • Comes in a heavy-duty vacuum-packed pouch. As active dry yeast, it is best suited for usage at temperatures between 110 and 115 degrees Fahrenheit. Active Dry Yeast is intended for use in the production of yeast-leavened bread and dough. From the well-known Red Star company

Best Equipment for this Recipe

Given that this mash does not require a high proof, even if you only have a little pot, you should still get excellent results. In the event that this is your first time out, be certain that you have all of the necessary equipment in order to guarantee that everything goes off without a hitch.

Fermentation Jar

It goes without saying that you’ll need to ferment your mash. Sure, mason jars and the same bucket you use for oil changes in your automobile may be sufficient for the time being to keep things running smoothly. However, if you want to shine as brightly as the big boys, you must put in the necessary effort. The reason we use glass carboys is that, despite their weight, they are the most hygienic alternative. This is our favorite glass fermenter, and it is as follows: Old mash ingredients might become lodged in minor scratches in plastic buckets/containers, necessitating the replacement of old ingredients with fresh ones on a regular basis.

Not to mention airlocks, which you should always have a good supply of on hand for emergency situations. Believe me when I say that you don’t want to pitch yeast just to discover that you don’t have any fresh yeast on hand!

Auto-Siphon

If you have a still, these pups come in very helpful for the nasty operation of racking the liquor off into the boiler. Certainly, there are less expensive home-depot alternatives, but making a mistake when racking an overflowing and heavily fermented container may be disastrous. Have you ever dropped half of your mashed potatoes all over the floor because your hands were moist or slippery? I burst into tears a bit. Because it saves you from having to re-rack your mash because you made a mistake the first time, or worse, losing half of it, the expense of this small device is definitely worth it.

  1. When it comes to racking the liquid off into your still’s boiler, these pups come in quite helpful! Certainly, there are less expensive home-depot options, but making a mistake when racking an overflowing and heavily fermented container may be disastrous. Have you ever splattered half of your mash all over the floor because your hands became damp or slick while preparing the dish? ‘I shed a few tears’, I admit. Because it saves you from having to re-rack your mash because you made a mistake the first time, or worse, losing half of it, the expense of this tiny gadget is definitely worth it. Sunflower Moonshine made with corn masach
You might be interested:  What Is A Moonshine Fishing Lure?

It is possible to achieve different final proofs of moonshine as well as varying drop rates depending on your still type. Pot still users may need to operate a second (or third) still in order to obtain greater proof moonshine than they are used to. Important: It is critical to eliminate the first 5oz or so (the foreshots) of the collected runnings since they often include methyl and other potentially hazardous fusel oils. Make sure to collect the liquid into glass containers rather than plastic containers, as the spirit that comes out of the still is quite hot.

Taste the spirit by combining a tiny bit with an equal amount of cool drinking water to get a sense of how it tastes.

Share This Recipe With Your Friends!

Final proof of moonshine and drop rate will vary depending on the type of still you use to make it. Pot still users may need to operate a second (or third) still in order to generate greater proof moonshine than they are currently using. Immediately discard the first 5oz or so (the foreshots), since they typically include methyl and other hazardous fusel oils. The remaining runnings should be discarded after this. Because the spirit that comes out of the still is extremely hot, it is important to collect the liquid into glass vessels rather of plastic containers.

Pour a tiny quantity of the alcohol into a glass of cool drinking water and stir well.

Shiners need patience and moderation in order to succeed.

FAQ

Moonshine mash is typically created using maize, sugar, yeast, and water, and it is left to ferment for 5-10 days before being distilled into whiskey. A sugar wash may be created with only water and yeast, and no grains are required for the production of moonshine or spirits.

How Much of Moonshine Will 5 Gallons of Mash Make?

On average, a 5-gallon mash recipe will generate around 3 quarts of beer with a proof of 130 percent.

Once you’ve proofed it down for consumption, the yield will be between 1 and 2 gallons of moonshine, depending on how strong you want your proof for drinking to be for consuming.

How Many Pounds of Sugar to Make 5 Gallons of Mash?

When utilizing 5 pounds of corn, a 5-gallon batch of mash uses 5 pounds of white sugar, resulting in a final product that is 15 percent alcohol and yields 5 gallons or 3 quarts.

How to Make Mash for Corn Whiskey

Try producing a very basic 80 percent maize and 20 percent malted barley mash for corn whiskey (also known as white lightning) once you’ve made this batch of simple moonshine and become comfortable with the technique. In order for the mash to be acceptable, the corn percentage must be at least 80 percent and not less. This is a basic corn whiskey mash that is frequently utilized by a large number of shiners as a go-to simple mash recipe that is quick and easy to make. In order to get the flavor of “corn whiskey” or “white lightning,” this formula must be matured in white oak barrels for at least 2 years.

Using a Grain Bill for Record Keeping

When producing mash, it is advised that you use a grain bill to keep track of your ingredients. The grain bill and comments on the mash will allow you to duplicate the exact same mash time and time again…………………………………… The grain bill will assist you in determining which mash is your preference for making corn whiskey or moonshine from scratch. Would you want to know how much grain is used in Jack Daniel’s Tennessee Whiskey production? 80 percent of the grain is maize, 12 percent rye, and 8 percent malted barley!

Fill out the form below to receive your free digital grain bill, which you can then print and use.

4 to a page is recommended!

Making a Simple Mash or Sacrifice Run

Making this batch of corn mash is an excellent first recipe, especially if you are just getting started with your still and need to do a sacrifice run for it to work properly. You can absolutely make do with only sugar, water, and yeast, and not use any corn at all! In order to keep prices cheap, we’ll be using plain white sugar and cracked corn in this batch. Afterwards, you may opt to utilize organic sugar and non-GMO maize, which is what we do here. The amount of water used in the mash has a significant impact on its final appearance.

It is possible that you may need to test the pH of your water if you are experiencing difficulties with your mash using pH strips.

If you don’t have a decent filtration system, such as the one we have in our Berkey filter, then purchasing spring water is the next best thing to do.

Simple Mash for Moonshine Video Tutorial

Making this batch of corn mash is an excellent first recipe, especially if you are just getting started with your still and need to do a sacrifice run for it to be effective. Additionally, you may use only sugar, water, and yeast instead of corn. In order to keep expenses down, this batch will be made with plain white sugar and broken corn. Afterwards, you may opt to utilize organic sugar and non-GMO maize, similar to what we do here. The amount of water used in the mash has a significant impact on its final texture.

It is possible that you may need to check the pH of your water if you are experiencing difficulties with your mash using pH strips.

You can purchase spring water as an alternative to purchasing bottled water if you do not have access to a decent filtration system, such as we have in our Berkey filter.

You may get the identical one we’ve been using for more than a decade by visiting the shop page linked to at the bottom of this post.

Ingredients to Make a Simple Mash

  • White sugar (5 pounds), filtered water (four gallons), crushed corn (5 pounds), 1 teaspoon brewer’s yeast (1 teaspoon active bread yeast), and salt (to taste)

Materials Needed to Make a Simple Mashfor Moonshine

  • A 5-gallon bucket with a cover
  • A 5/8″ rubber grommet (optional)
  • An airlock (optional, but strongly recommended)
  • And some other supplies. To boil the water and sugar, use a stockpot or big saucepan. The sugar, water, and grain are heated using a heat source. a hydrometer, an infrared thermometer (optional), a digital scale (optional), and other tools

Steps to Make a Simple Mashfor Moonshine

  1. 5-gallon bucket with lid
  2. 5/8-inch rubber grommet (optional)
  3. Airlock (optional, but strongly recommended)
  4. 5 gallon bucket with cover Heat the water and sugar in a stockpot or big pot. The sugar, water, and grain will be heated using a heat source. Hydrometer, Infrared Thermometer (optional), Digital Scale (optional), and other tools.

Adding the Mash to the Bucket

  1. After a one-hour period, transfer the contents to a five-gallon bucket
  2. In a large bucket, fill it halfway with hot or cold water until it reaches the desired temperature of 95-100 degrees and is about 2 inches from the brim
  3. Specific gravity should be determined using a hydrometer
  4. The reading should be recorded on a grain bill
  5. And If the reading is less than 1.5, add more sugar
  6. The typical reading is 1.5 and above (this is not essential for a sacrifice run)
  7. If the reading is greater than 1.5, add more sugar
  8. Allow for 5 minutes of resting time once the temperature hits 95-100 degrees. Stir the contents thoroughly, then insert the airlock into the grommet on the lid top and set the bucket on top of it. If you’re using an airlock, fill it all the way up to the maximum line with either moonshine or water.

Print the Simple Mash Recipe

Stir the mash every single day, at around the same time of day, according to the directions in this recipe. The fermentation process might take anywhere from 5 to 10 days depending on the circumstances. You will see continual, fairly quick blipping at the beginning of the fermentation period, and towards the conclusion of the fermentation period, you will notice sluggish blipping and finally a complete cessation of activity. If you are not utilizing an airlock, plan on starting the run at least a week before the scheduled start time.

In ConclusionHow to Make Mash for Moonshine

Using this basic method, you can learn how to produce mash for moonshine in no time. Experiment and learn from your mistakes; as you become acclimated to the procedure, it will become simpler each time. If you’re interested in learning more about the history of moonshine, make sure to check out this page. To begin, go to the websiteTTBGOV for any legal issues you may have or for answers to any legal inquiries you require. They contain a plethora of links to permissions and licenses that you may be interested in obtaining.

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Basic Moonshine Mash Recipe

“Moonshine” is a type of alcoholic beverage made from the fermented sugar of malt grains such as oats, cornmeal, or wheat. Moonshine is a powerful alcoholic beverage with a simple formula, which has helped it to become famous over the years as something that can be created by both amateur and professional distillers. Even though there are a plethora of great (and tasty!) moonshine recipes out there, here is a basic one that can be customized to suit the items you have on hand or your personal taste preferences.

When you combine flour and water, you get a combination known as a “mash.” Mashes are also utilized in the production of other alcoholic beverages, such as whiskey.

Prior to distilling, you can strain the mash to remove any solid husks or plant debris that has accumulated.

The alcohol may be removed from the water using a distillation process, and you can enjoy your own superb handmade whiskey as a result of using either the mash or the wash. Tips for making moonshine mashes include the following:

  • It is difficult for corn meal to filter out of a wash, and a cornmeal mash can cause the bottom of a copper still to burn. The greatest alcohol proof is found in the first product produced in a distillation batch. Using a hydrometer, you may check the progress of your yeast fermentation and the amount of alcohol in your mash.

Step 1: Research and Purchase Ingredients

It is difficult for corn meal to filter out of a wash, and a cornmeal mash can cause the bottom of a copper still to become scorched; The greatest alcohol proof is found in the initial product of a distillation batch. Using a hydrometer, you can monitor the progress of your yeast fermentation as well as the amount of alcohol in your mash.

  • The following ingredients: 5 gallons of malt grains (rye, barley, or a mix of grains)
  • 1 packet of bread yeast
  • 10 pounds sugar (any type)
  • 5 gallons warm water

For this reason, there are no set proportions for the various components in moonshine – it may take a lot of trial and error to discover a formula that is both tasty and will work well in your moonshine still. If you want to make moonshine at home, here are some recipes to get you started. Over the years, the majority of people have measured grains in 5-gallon grain buckets, and it is typically still the most common measurement offered because stills are also measured in gallons. Some recipes ask for the use of yeast, while others demand for the use of sugar.

After a few trials, you may discover that one type of fermenter is preferable to another for your needs.

Step 2: Prepare Mash

For this reason, there are no standardized measurements for the various ingredients in moonshine – it may take a lot of trial and error to find a recipe that is both tasty and will work well in your moonshine still. If you want to make moonshine at home, there are several recipes available on the internet. Grain buckets of 5 gallons have traditionally been used to measure grains, and this is still a common measurement used today, despite the fact that stills are also measured in gallons of liquid.

Neither is sufficient for our situation.

In order to manufacture moonshine, it is preferable to use distilled water, because you know that distilled water will not include any pollutants that might interfere with the fermentation process, as well as the flavor and alcohol level of your finished product.

Step 3: Wait for Fermentation

Covering the fermentation container while yet allowing the mash to “breathe” is essential. If you allow the fermentation process (also known as “clearing” the mash) to take its course naturally, it can take up to 2 weeks for all of the yeast to have converted as much sugar into alcohol as possible. However, by using a solution such as Turbo Clear, you may reduce your fermentation period to as low as 4 days in some cases. When the bubbles are huge and take a long time to reach the top of the container, you may want to check to see whether your mash is ready to be distilled.

It is possible to flavor moonshines as they are being mashed, and there are hundreds of recipes that detail how to include different substances into the mash to produce moonshines with a variety of textures, flavors, and potencies.

Cocktails may be made with flavored moonshines, and they can also be utilized in a variety of dishes such as stews, desserts, sauces and more.

Enjoy experimenting with different moonshine recipes, and remember to always consume moonshine responsibly. Jim Thomas contributed to this article. Logan Ingalls and Josh Rubin are credited with the photographs.

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