Categories Moonshine

How Much Moonshine Comes From 5 Gallons Of Mash? (Solution found)

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.

  • For a 5-gallon mash recipe, the yield will be about 3 quarts on average of 130 proof. Once you proof it down for consumption, the yield will be around 1 to 2 gallons of moonshine depending on how high you want your proof for drinking.

Contents

How much does a 20 gallon still produce?

We make this 20 gallon heavy copper moonshine still to order. We have been making moonshine stills for generations. We have it perfected! This still is capable of producing over 4 gallons of shine per run.

How much moonshine will a 50 gallon still make?

This still is capable of producing over 10 gallons of shine per run. This is a big still that is more than capable of getting the job done!

How much mash do I need for a 5 gallon still?

For the sake of simplicity, let’s say you will start with 25% backset. This means that for a 5 gallon mash you will use 1-1/4 gallons of backset and 3-3/4 gallons of water. Since you will be running your still for hours, you do not want to leave the fermenter empty.

How much head do you throw away when distilling?

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

How much moonshine do you get from 10 gallons of mash?

A 10 gallon run will yield 2-4 gallons of alcohol.

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 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 sugar do I need for 5 gallons of mash?

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

How much methanol is in 5 gallons of mash?

If 5 gallons of wine containing the abovementioned concentration of methanol ( 329mg/L ) were distilled, there could be as much as 8 mL of methyl alcohol in the first jar – a potentially dangerous amount.

How much yeast do I use 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 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.

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.

Can you drink the heads of moonshine?

These contain the most volatile alcohols and should not be ingested, as they contain methanol and other undesirables. Commercial distillers always discard the foreshots and never consume them.

What temp do you run a moonshine still?

You will not make any cuts at the different temperatures like you would with a typical pot distillation. Collect until the temperature reaches about 207°F/208°F (97°C/98°C). Turn off your heat source, but continue to run the cooling water until there is no vapor left in the moonshine still.

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

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

How Much Alcohol Will My Whiskey Still Make?

Despite the fact that every copper moonshine still is unique, many distillers begin by asking themselves a fundamental question such as “how much moonshine will my still produce?” or “how much whiskey will I be able to extract from my 5 gallon whiskey still?” However, while there is no definitive answer – you will need to experiment with your particular whiskey still to determine how it operates most efficiently – we can provide you with some general guidelines so that you can adjust your methods if you are not producing moonshine as efficiently as you would like.

The alcohol proof of your finished product will be determined by a number of factors, including the strength of the chemicals in your mash, the chemistry of how those ingredients interact, and the efficiency with which your distillation process is completed.

Consider how each of the items on this list will assist you in making the most of your alcoholic beverage run.

Yeast and Sugar

It takes a precise science to combine the yeast and sugar in your moonshine mash recipes in order to ensure that the greatest quantity of sugar is fermented and converted to alcohol. In general, more sugar is better, but too much sugar is a waste of resources. It is important to note that, in addition to determining the appropriate yeast to sugar ratio in your whiskey mash recipe, you should utilize distiller’s yeast rather than standard bread yeast. A special strain of yeast called distiller’s yeast has been developed to resist high alcohol concentrations, allowing it to ferment more sugar in any moonshine mash recipe.

Using a Copper Still

Combine the yeast and sugar in your moonshine mash recipes in such a way that the greatest quantity of sugar is fermented into alcohol requires a certain level of precision. In general, more sugar is better, but too much sugar is a waste of time and resources. It is important to note that, in addition to determining the proper yeast to sugar ratio in your whiskey mash recipe, you should utilize distiller’s yeast rather than standard bread yeast. Whiskey yeast has been developed to tolerate greater alcohol concentrations, allowing it to ferment significantly more sugar in any moonshine mash recipe.

Standard Yields:

The majority of normal distillation runs will generate approximately:

  • A 1 gallon copper still produces 3 to 6 cups of alcohol
  • A 2.5 gallon copper still produces 1/2 to 1 gallon of alcohol
  • A 5 gallon copper still produces 1 to 2 gallons of alcohol
  • And a 10 gallon copper still produces 2 to 5 gallons of alcohol.

“Barrels” is a painting by William Warby. There are several cues that indicate when a whiskey run should come to a finish, but you may also anticipate when a run should come to an end depending on the approximate amount of moonshine you’ve gathered. You shouldn’t be concerned if you have distilled every last drop because most runs will still leave some wash at the “bottom of the barrel.” In most cases, it’s not worth it to run your copper at temperatures higher than 212 degrees Fahrenheit on your run, so that’s a solid indicator.

There will be a difference in the amount of moonshine produced by each distillation carried out in a copper whiskey still.

If you are not reaching numbers close to these, consider whether changing some of the factors of your distillation process will allow you to extract more product from your copper moonshine still. Jim Thomas contributed to this article.

Alcohol Yield

William Warby’s painting “Barrels” It is possible to determine when a whiskey run has come to an end by looking at the approximate amount of moonshine you have gathered. There are several indications that indicate when a run has come to an end. It is normal for some wash to remain in the “bottom of the barrel” after most runs, so don’t be concerned if you have distilled every drop. If you’re running your copper at a temperature greater than 212 degrees Fahrenheit on your run, it’s a solid sign that it’s not worth it.

There will be a difference in the amount of moonshine produced by each distillation performed through a copper whiskey still.

If you are not reaching numbers close to these, consider whether changing some of the factors of your distillation process will allow you to extract more product from your copper moonshine 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.

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Step 1: Understanding the ProcessBasic Terms

It only makes logical that individuals would and should be knowledgeable about how to produce their own moonshine (also known as corn whiskey), given the beverage has significant historical origins, particularly in American history. When it comes to moonshine, if you are unclear of what it is, please have a look at this website, 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 mind.

After that, let’s get down to the business of brewing moonshine in more detail.

  • 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

Moonshine is formed from a mash, which is a material that is fermented, distilled, and then distilled again. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed into liquid in the still. Distilleries are used to distill moonshine, which is the process by which low-alcohol mash is transformed into higher-alcohol moonshine. Please see this page for further information about distillation. ; Process of turning mash to alcohol by the action of the yeast in which the sugars are converted to alcohol.

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

You will require a still to make moonshine, or any other type of liquor for that matter; it is the single most critical component of the process. If you want to create numerous batches of moonshine or other homemade whiskey, I HIGHLY suggest investing in a still; believe me when I say that it will save you a great deal of time, work, misery, and money. It is feasible to construct a still; however, a still constructed incorrectly will be useless and even harmful. Please see this page for further information on the pros and cons of purchasing vs renting a still.

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

Step 3: The Recipe

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

Step 4: Making the Mash

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

  1. Preparing the water: Bring the water to a mild temperature, around 90-100 degrees Fahrenheit. Add the corn meal to the water and stir for a couple of minutes (if you’re doing this while the heat is still on, make sure it’s lukewarm and swirl the bottom well to avoid burning any of the cornmeal)
  2. Add the sugar to the mashed potatoes and continue to stir for a few more minutes. Continue swirling until the mixture seems to be mostly dissolved.

*Tip* If you don’t have a large enough pot for the mash and don’t want to spend the money on a larger one, simply divide the mash into two or three batches. Yes, believe it or not, that is all there is to creating the mash. Isn’t it rather straightforward? Now we may begin the fermentation process, which will result in the production of alcohol! This is really amazing stuff!

Step 5: Fermentation

TIP: If you don’t have a pot large enough for the mash and don’t want to spend the money on one, simply divide the mash into two or three batches and cook them separately. Yes, believe it or not, this is the end of the mash-making process. Quite straightforward, don’t you think? The fermentation process may now begin, and the alcohol will be produced! The content here is quite interesting.

  1. *Tip* If you don’t have a pot large enough for the mash and don’t want to spend the money on one that is, simply divide the mash into two or three portions. Yes, believe it or not, it is the end of the mash-making process. Isn’t it quite straightforward? We may now proceed to the fermentation stage, when we will begin to produce alcohol! This is very exciting stuff!

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.

  1. 3.
  2. 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.
  3. Please see this page for more information on airlock and bung sizes.
  4. At this stage, the mash and yeast should be in a fermenting container with an airlock on it.
  5. 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.
  6. 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

Now that the mash has been fermented, the alcohol content should range between 8 and 20 percent, depending on the type of yeast you employed. After that, it’s time to transform your mash into some good ol’ fashioned moonshine whiskey! Distillation is the process of separating the alcohol present in the mash from the water. If you are still uncertain about how distillation works or how a still works, please have a look at the rest of this webpage. If you have a correctly constructed still (for more information on still construction, please see this still tutorial), you are ready to begin; all you need is a source of heat.

  1. If possible, leave the bottom sediment in the fermenter since it includes yeast, and it is preferred not to have yeast in the mash during distillation. Pour your mash into the pot of the still, being sure to leave the bottom sediment in the fermenter. This is made significantly easier by using an auto siphon (which can be obtained on Amazon for roughly $10). Make certain that everything on the still is securely fixed and sealed
  2. Pressure and steam will be passing through it, and you cannot have any leaks. Inspect the still to ensure that something (ice/cold water) is cooling down the worm or condenser
  3. Apply heat to the saucepan of mashed potatoes that is still heating up. Make certain that the temperature remains between the boiling point of alcohol and that of water (173 degrees Fahrenheit and 212 degrees Fahrenheit). 185-195 degrees Fahrenheit is an ideal temperature range to maintain. As the still is running, make sure to eliminate the first ounce and a half of moonshine for every gallon of mash since this portion of the moonshine includes the highest quantity of methanol (which is not something you want to consume)
  4. The only thing left to do once the initial bit has been tossed is to keep an eye on the temperature and make sure it stays between 185 and 195 degrees. The still run is complete when there is no more liquid going out of the end of the still into the collecting jar
  5. You should have some moonshine corn whiskey that is ready to use at this point.

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

A 1 gallon run will provide about 3-6 cups of alcoholic beverages. 1-2 gallons of alcohol may be produced by running a 5 gallon batch. An 8-gallon run will generate 1.5-3 gallons of ethanol, depending on the temperature.

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

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.

How long does it take for corn mash to ferment?

Allow the mash to ferment for 14 days. If you are still seeing bubbles in the airlock after 14 days, let it sit for a few more days, or at the very least until there is no bubbling for at least a minute or two, before proceeding. In order for the mash to be ready to run, there must be no activity in the airlock.

Can you put too much yeast in moonshine mash?

There is an excessive amount of sugar in the recipe for the yeast strain you are using. As a result, it’s simple to conclude that more sugar equals more alcohol. However, adding too much sugar to your mash might actually inhibit your yeast’s capacity to produce alcohol, and most individuals who create moonshine want to get the highest possible alcohol concentration.

What is a stripping run in moonshine?

This is especially true when distilling moonshine, as it is frequently the initial distillation of the mash. For this distillation method, a pot still is commonly employed. The still is operated hot and quickly, and no cuts are made during the operation, resulting in poor separation between fractions. Abv ranges of 40 percent to 60 percent are usual for stripping runs.

How do you know when moonshine mash is done fermenting?

Stripping runs are frequently the initial distillation of the mash when moonshine is being produced. This distillation process is commonly carried out in a pot still, which is run hot and quickly. Because no cuts are made during the run, the separation between fractions is poor, as is the separation between fractions. It is usual to see a stripping run abv range between 40 percent and 60 percent abv.

Can moonshine kill you?

The chemical compound ethanol contains two carbon atoms and is moderately toxic (it will kill you if you drink too much of it, so take it slowly).

The chemical compound methanol contains one carbon atom and is extremely toxic (it can cause permanent damage to the optic nerve and death even at low doses, so taking it slowly will not help; it is best to avoid it altogether).

What temperature does turbo yeast die?

When the air temperature is over 30°C (86°F), the HEAT Turbo Yeast is the only yeast that should be used. In addition, you’ll want to start with a lower water temperature (about 20°C) to prevent stunning the yeast with the temperature surge that will occur throughout the fermentation.

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Can Methanol be produced by fermentation?

Methanol is manufactured in extremely tiny amounts during fermentation, which is the process by which alcohol is produced from plant products such as grape juice or cereal grains. Methanol is formed in very small amounts during fermentation. In contrast, home distillation to produce spirits such as gin or rum concentrates the quantities of both ethanol and methanol in the final product.

Can you go blind from drinking rubbing alcohol?

Methanol is manufactured in minute amounts during fermentation, which is the process by which alcohol is produced from plant products such as grape juice or cereal grains. Methanol is formed in minute amounts during fermentation. In contrast, home distillation to produce spirits such as gin or rum concentrates the quantities of both ethanol and methanol in the distilled product.

Making Moonshine

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

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

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

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

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

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

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

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

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

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

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

There are a couple of choices accessible in this situation.

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

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

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

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

Stir until the powder is completely dissolved.

Stir until the sugar is completely dissolved.

Stir until the sugar is completely dissolved.

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

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

Stir until the powder is completely dissolved.

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

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

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

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

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

a 1 gallon mix for a 5 gallon still).

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

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

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

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

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

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

2.Never consume alcohol while distilling.

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

It is always preferable to distill in the open air.

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

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

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

5.Keep the condenser at a comfortable temperature.

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

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

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

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

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

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

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

Fourth, keep an eye out for leaks.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Do you require further information?

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

Be the First to Share

Here are some of the greatest recipes I’ve discovered while searching the internet (1) Recipe for Mr. POPCORN SUTTON’S Famous Mr. POPCORN SUTTON’S Recipe Ingredients: To fill half of your barrel/container with coarse ground white maize meal, measure 25 pounds. 50 pounds of sugar – 1 pound of sugar per gallon of total volume of water (50 pounds of sugar). 1 gallon of malt — this can be made from maize, barley, rye, or a mix of these grains. Directions: Bring the water to a boil, then pour it over the cornmeal to cook.

  • Stir in the sugar and malt until everything is well-combined.
  • The next day, the mixture should be boiling on the surface; give it one more stir and then set it aside.
  • In addition, he is interested in the notion that wild yeast will initiate the fermentation process within the mash.
  • To transfer the wash to the still, use a siphon or a bucket to do it.
  • Here’s a new moons image.
  • This is an old-fashioned recipe that nevertheless works fairly well nowadays.
  • You may use maize meal in place of the grain (horse feed), but I don’t suggest it for pot stills since you won’t be able to filter it well enough.

The old-fashioned method of creating corn liquor—using genuine corn—is just not practical in terms of time.

Yeast used in winemaking or distilling Remove the juice from watermelon and peaches while retaining the pulp.

To produce five gallons total, add enough water to make five gallons plus all of the other components (excluding the yeast) to the primary fermentation vessel and allow to cool to lukewarm.

Stir once a day for one week, then filter out the raisins.

Recipe No.

Prepare your ingredients by steeping them in 140-150 degree water for approximately 1 1/2 to 2 hours.

Upon completion of fermentation, it is distilled once in a pot still with a thumper and filtered through an eight-foot layer of maple charcoal (this takes about 4 days).

However, instead of maturing your product in oak barrels, you may remove a piece of half-burned white oak from the fireplace, smash it up, and set it in the container with your product instead.

Reduce the proof to 80 or 90 percent for a smoother flavor.

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A splash of REAL maple syrup (the sort that has a tiny smoky flavor) will make this taste EXACTLY like the shop purchased spirit, but it will be far smoother and silkier.

(4-pack) WATERMELON ELDERBERRY MOONSHINE BRANDY 1 1/4 pound dried elderberries1 1/4 pound watermelon 5 gallons of water, 10 lemons, and the juice and zest of 10 lemons Sugar, wine, or distillers yeast (36 cups) 36 cups granulated sugar Remove the rind from the melon, cut the melon into one-inch cubes, remove any stray seeds, and place the fruit and any remaining juice in a primary container (crock, plastic pail, etc.).

  • Grate the yellow peel from ten lemons thinly, then juice the lemons and add the juice and zest (gratings) to the main fermentation.
  • Fill the remaining 5 liters with water.
  • Cover the primary with a towel and wait 12 hours before adding the yeast.
  • Pour the juice into a secondary container (demijohn) and seal with an airlock.
  • (5) RECIPE FOR MOUNTAIN DEW Making White Lightning is a two-step process that begins with the conversion of the grain’s starch into sugar.
  • Place a heated towel over it to keep it warm.
  • Keep in a warm spot for about 3 days, or until the corn has sprouted to a height of 2 inches.

Boiling water should be used to make mush (or mash).

If you have access to yeast, you may use it to speed up the fermentation process (1/2 pound per 50 gallons of mash).

It is necessary to keep it warm in any situation.

At this point, the mash has been transformed into carbonic acid and alcohol, among other things.

MOONSHINE WITH SWEET FEED 5 gallon pail of sweet feed and one box of yeast are all that is needed.

(Pour enough feed to cover the bottom by 4 inches deep.) 5 pounds of sugar should be added.

Mix until the sugar is completely dissolved.

After the mixture has cooled to the appropriate temperature on the yeast package, add the yeast.

Cover with a lid, but leave enough space for it to breathe.

After it has done fermenting, strain it through a pillow case into a 5-gallon bucket and set it aside.

Some people like to leave the solids in the pillow case and tie it off so that it does not come into contact with the bottom of the still.

Lemons should be juiced and the juice and zest (gratings) of ten lemons should be added to the primary fermentation container.

Toss in the grapes and the grape juice.

Stir in the sugar until it is completely dissolved.

Toss in the yeast.

Pour the juice into a secondary container (demijohn) and seal with an airlock.

CORN MEAL WHISKEY (INDIAN HEAD CORNMEAL) (7) Ingredients: 3 lbs of Indian-Head corn meal (or similar).

Lift the carboy carefully and shake it from side to side to achieve a thorough mixing.

Warm the 1/2 gallon of residual water on the stovetop until it is barely warm to the touch, about 30 seconds.

Now, pour this into the carboy and shake vigorously.

WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY (eight ounces) 10 liters of water (11.5 oz) Welches 100 percent frozen grape concentrate is a frozen grape concentrate made from 100 percent frozen grapes.

Bring 5 quarts of water to a boil, then stir in the sugar until completely dissolved.

Fill the secondary with five liters of water after adding the additional water.

Cover with a cloth and secure with a rubber band, and lay away for at least 12 hours.

Fermentation takes 30 days.

1 gallon of apple juice should be heated.

Combine one cup of honey, two teaspoons of cinnamon oil, and two teaspoons of nutmeg in a mixing bowl.

Pour in one fifth of either rum, vodka, or shine once the mixture has been allowed to cool to room temperature.

Place the ingredients in jars and leave aside for two weeks.

Remove from heat and cool completely.

Pour the mixture into a large glass jar and whisk in the moonshine and orange rind strips until well combined.

Pour the mixture through a fine wire mesh strainer into a large mixing basin, discarding the sediments.

Refrigerate for up to two months before using.

The starting hydrometer value was about 90.

Add 1 to 3 ounces of yeast per 10 gallons of mash, depending on the kind of beer.

Pour it into your fermenter and fill it up the rest of the way with cool water to get it down to a temperature of 80 degrees.

After that, add your yeast. Fermentation takes between 6 and 14 days. These recipes were not created by me. Just a few things I came upon and tested out; some of them were good, while others sounded fantastic. Thank you to everyone who is working to keep this wonderful art form alive. -Jason

Easy 10 Gallon Moonshine Mash Recipe

If you’re going to do anything, you may as well finish it completely. Make enough moonshine to serve as a drink for everyone in your family if you plan on making it. Take a look at our recipe for 10 gallon moonshine mash.

What is Moonshine?

Moonshine is often thought of as a potent grain alcohol with a significant kick and burn. They may, on the other hand, consider moonshine to be of inferior quality, harmful, and illegal. The moonshine available today is none of those things. Most modern moonshiners are adamant about utilizing only the highest-grade handmade stills that meet strict requirements of cleanliness and product quality. Moonshining is also a taught art, and there are precautions that can be taken to ensure that this pastime is as safe as it possibly can be.

  1. Check out Is It Safe to Make Moonshine?
  2. For additional information, please visit our website.
  3. When a still is used only for the purpose of distilling water or extracting essential oils, it is not considered unlawful in the United States.
  4. Of fact, there are numerous places in the globe where distillation is totally legal, including the United States.
  5. See Is Moonshine Illegal?

How Much Moonshine Will I Get for 10 Gallons of Mash?

Of all, putting in the effort to make a huge mash is only worthwhile if you receive a large return, right? As a result, it’s a good idea to know what to expect from a run before you go out for one. The amount of alcohol you may expect from a run will be determined by the amount of alcohol you started with and the ultimate proof. The amount of beginning alcohol produced will be determined by the amount of fermentable sugar present in the mash, or the amount of sugar that has been added, as well as the yeast.

This is a straightforward measurement of the quantity of alcohol present in your mash.

As you may imagine, this is far from ideal, therefore we take measures to guarantee that our runs are well worth our time and effort.

Fermentable Sugar

Fermentable sugar is the sugar that is accessible in your mash and may be transformed into alcohol by the yeast during the fermentation process.

If you use too little sugar, you will not get the desired results. The amount of sugar required for your mash may vary depending on the recipe you select and the quantities of the components you use. Furthermore, choosing the appropriate variety of yeast for your recipe is critical.

How Much Sugar do you Put into One Gallon of Mash

Yeast converts fermentable sugar into alcohol, so make sure you have plenty of it in your mash to start with. Using too little sugar will not yield the desired outcome. The amount of sugar required for your mash can vary depending on the recipe you choose and the quantities of the components you use.. It is also critical to use the proper sort of yeast for your recipe.

Can You Use Bread Yeast for Moonshine?

The use of basic bread yeast as a component in moonshine is a good choice in many instances. However, it is common for it to only create a beginning alcohol concentration of 10 percent. This is frequently due to the fact that distillers yeast has been engineered to live in environments with greater amounts of ambient alcohol. In other words, while bread yeast may be on its way out, distiller’s yeast will continue to flourish. This can result in a beginning alcohol concentration of up to 20 percent in some cases.

Distillers yeast may include other nutritious elements in addition to the yeast itself.

Many traditional moonshiners, in fact, do not utilize commercial yeast at all in their production.

Purists prefer to create their moonshine without the use of yeast in order to maintain the purity of the flavor.

How Much Moonshine Do You Throw Away?

In other words, if you are preparing a 10 gallon moonshine mash recipe, you should be able to produce up to 4 gallons of moonshine, correct? Well, that’s not precisely true. As part of the process of fermenting a grain alcohol, you must distinguish between the “good stuff,” or ethanol, and the “bad stuff,” which might contain undesirable substances such as acetone and methanol. It is necessary to do cuts and fractions on your final product in order to remove the ugly material. This is a means of sorting what comes out of your still based on the temperature that it is operating at the time (and for more seasoned shiners smell and taste).

Mason jars are a good choice.

Naturally, maintaining a constant temperature and properly monitoring temperature are critical in the fractionation process.

Output Temperature Fraction Keep or Toss?
Acetone 134°F or 56.5°C Foreshots TOSS
Methanol 147°F or 64°C Heads TOSS
Ethyl Acetate 171°F or 77.1°C Heads Keep for a second distillation or toss
Ethanol 172°F or 78°C HEARTS KEEP
2-Propanol 207°F or 82°C Tails Keep for a second distillation or toss
1-Propanol 207°F or 97°C Tails Keep for a second distillation or toss
Water 212°F or 100°C Tails Keep for a second distillation or toss
Butanol 241°F 116°C Tails Keep for a second distillation or toss
Amyl alcohol 280°F or 137.8°F Tails Keep for a second distillation or toss
Furfural 322°F or 161°C Tails Keep for a second distillation or toss

Moonshine Cheat Sheet

While there are a variety of elements that can influence your ultimate outcome, the following is a rough outline of what you can expect in exchange for your runs.

  • There are a variety of elements that will influence your ultimate outcome
  • Nonetheless, the following is a rough outline of what you may expect in exchange for your efforts.

Can moonshine mash ferment too long?

In general, as long as the moonshine is kept in an airtight container, it is safe to leave it to ferment for an extended period of time without becoming contaminated.

It is possible, though, that your fruit mash will turn into vinegar if it is fermented in the absence of oxygen. Fermentation takes around two weeks in the majority of instances. When the fermentation process is complete, you will notice that there is no activity in your airlock for around two days.

Using a Hydrometer to Check for Fermentation

A hydrometer can also be used to determine whether or not fermentation is complete. The use of a hydrometer is straightforward, and it may provide you with the information you want to get started with the distillation process.

HOW TO USE YOUR HYDROMETER

Although using a hydrometer may appear frightening at first, it is actually rather simple to do so.

  1. Fill the hydrometer two-thirds of the way with water
  2. Add your hydrometer and gently rotate the hydrometer in your hands to eliminate any bubbles
  3. Then repeat the process. Take the reading when the hydrometer reaches its lowest point. Your mash is ready to be distillated if your reading comes out at 1.000. It is still need to ferment for a day or two if the reading is greater than one hundred twenty (1.020). You have reached the end of fermentation if your reading is more than 1.020 and has not changed in the past three days.
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