- 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. How Many Pounds of Sugar to Make 5 Gallons of Mash? A 5-gallon of mash requires 5 pounds of white sugar when using 5 pounds of corn which will yield a 15% finished product of 5 gallons or 3 quarts.
- 1 How much moonshine will a gallon of mash make?
- 2 How much mash do I need for a 5 gallon still?
- 3 How many gallons of moonshine can you make for personal use?
- 4 How many shots are in a gallon of moonshine?
- 5 How much moonshine do you throw away?
- 6 Can you put too much sugar in moonshine mash?
- 7 How much is a gallon of moonshine worth?
- 8 How can you tell if moonshine is safe to drink?
- 9 What kind of water do you use to cut moonshine?
- 10 Why is homemade moonshine illegal?
- 11 What percent alcohol is moonshine?
- 12 Is moonshining a felony?
- 13 Why is 750ml called a fifth?
- 14 What does a thumper do for moonshine?
- 15 Alcohol Yields
- 16 Starting Alcohol
- 17 Final Proof
- 18 Collection efficiency
- 19 How Much Alcohol Will My Whiskey Still Make?
- 20 Yeast and Sugar
- 21 Using a Copper Still
- 22 Standard Yields:
- 23 Alcohol Yield
- 24 Delicious 20 Gallon Moonshine Recipe
- 25 How Do I Make Moonshine?
- 26 Is Moonshine Illegal?
- 27 More Moonshine Options For Every Taste
- 28 How Much Moonshine Will I Get for 20 Gallons of Mash?
- 29 How Much Moonshine Do You Throw Away?
- 30 Methanol Poisoning
- 31 Can moonshine mash ferment too long?
- 32 What Happens if I Run my Mash too Early?
- 33 The Right Equipment for the Job
- 34 How to Make Moonshine – How to Make Booze
- 35 Step 1: Understanding the ProcessBasic Terms
- 36 Step 2: The IngredientsEquipment
- 37 Step 3: The Recipe
- 38 Step 4: Making the Mash
- 39 Step 5: Fermentation
- 40 Step 6: Distillation
- 41 Be the First to Share
- 42 Why is the mash recipe so important?
- 43 Smoothest Mash Recipe Ingredients
- 44 Moonshine Batch Sizing Table
- 45 Step-By-Step Guide To Making Moonshine
- 46 Summary
How much moonshine will a gallon of mash make?
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 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 many gallons of moonshine can you make for personal use?
While most states prohibit home moonshining, state laws sometimes conflict with federal law. In Missouri, for example, a person 21 or over may produce up to 100 gallons of spirits per year for personal consumption without a permit.
How many shots are in a gallon of moonshine?
These days most bottles are 750 ml, which is close to 1/5 of a gallon. A gallon contains 128 fluid ounces. So a fifth (1/5) or 750ml contains a tad more than 25 oz, or 25 one-ounce shots. Of course, many use 1 ½ ounce for a standard shot which is around 16 shots.
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.
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 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.”
What kind of water do you use to cut moonshine?
One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.
Why is homemade moonshine illegal?
So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Today, federal rules say a household with two adults can brew up to 200 gallons of wine and the same amount of beer each year. (A few states have their own laws prohibiting the practice.)
What percent alcohol is moonshine?
Moonshine is usually distilled to 40% ABV, and seldom above 66% based on 48 samples. For example a conventional pot stills commonly produce 40% ABV, and top out between 60-80% ABV after multiple distillations. However, ethanol can be dried to 95% ABV by heating 3A molecular sieves such as 3A zeolite.
Is moonshining a felony?
7201, any person who willfully attempts to evade or defeat any Internal Revenue Code tax (including the tax on distilled spirits) has committed a felony and shall be fined up to $100,000, imprisoned for up to 5 years, or both, plus the cost of prosecution.
Why is 750ml called a fifth?
750 milliliters is just about 25.4 ounces. This amount is the same as a standard wine bottle. The term fifth, however, comes from when bottles were 4/5 of a quart, which is the same as 1/5 of a gallon.
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.
Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation. The amount of alcohol generated by a still is determined by the amount of beginning alcohol and the amount of final proof used.
For those who are looking for immediate satisfaction, here’s the brief answer:
- Please keep in mind that distilling alcohol is unlawful unless you have a federal fuel alcohol or distilled spirit plant permit as well as any necessary state permissions. Let’s get started. Our distillation apparatus is intended solely for legal reasons, and the information included in this page is provided solely for educational purposes……………………………. For additional information on the laws of distillation, please see our entire legal statement (PDF). In a still, the amount of alcohol produced is determined by the amount of beginning alcohol and the ultimate proof. Throughout this essay, we’ll go through how a commercial distiller might go about determining how much alcohol to expect from a batch of mash. What follows is a succinct response for those who demand immediate gratification:
Here’s why this is important for scholars, scientific geeks, alchemists, and truth seekers:
It is possible for starting alcohol to differ greatly from batch to batch, with considerable implications for end yield. The amount of starting alcohol is often represented as “alcohol by volume,” abbreviated as ABV. In a nutshell, it is the amount of alcohol present in a solution of alcohol wash. Example: A 10 gallon wash containing 1 gallon of pure alcohol will have a 10% alcohol by volume (ABV). The potential yield increases in direct proportion to the beginning alcohol concentration. The amount of fermentable sugar generated by the mash, or the amount of sugar used in place of creating a mash, and the kind of yeast employed determine the beginning alcohol of a wash.
Fermentable sugar is exactly what it sounds like – the quantity of sugar that is accessible for consumption by yeast, which may then be converted to alcohol. The absence of significant amounts of sugar means that there will be little alcohol present. Too much sugar, on the other hand, is a waste of resources. In most cases, the amount of sugar required is determined by several factors, including the recipe, batch size, and possible alcohol generation by the yeast. Although, in general, the greater the amount of fermentable sugar present in the mash, the higher the potential starting alcohol and the greater the yield will be.
The type of yeast that is employed is also quite essential. While bread yeast (the type that can be purchased at a grocery store) can create starting alcohol in the ten percent range, powerful distillers yeast will produce starting alcohol in the twenty percent area. This is due to a combination of two reasons. A first step was to develop distillers yeast that could handle larger levels of ethanol in the surrounding environment. Whereas bread yeast will die once beginning alcohol reaches 10 or 12 percent, distillers yeast will continue to survive and will continue to do so until ambient alcohol reaches a far greater level (20 percent or so).
However, the extra nutrients present in turbo yeasts might result in off tastes in the end product, which is a negative aspect of the situation.
For more information on yeast, please see our article “How Much Yeast Does It Take to Make Bourbon, Whiskey, Vodka, and Moonshine?” In a nutshell, excellent yeast will allow for a higher initial alcohol content as well as a higher ultimate yield while providing no bad tastes.
The final proof might have a considerable influence on the yield as well. It is estimated that the amount of pure alcohol obtained from 10 gallons (beginning with 10 percent alcohol) will be somewhere in the vicinity of 1 gallon when the distillation process is completed. However, the spirit that is captured will not be 100 percent pure (200 proof). It is normally proofed down to somewhere about 100 proof, which is equal to 50 percent pure alcohol by volume. While the total quantity of alcohol collected stays the same, there is now twice as much “product” and the “yield” has been increased by a factor of 2.
One additional point to mention is that not all of the alcohol created during fermentation will be collected throughout the course of the experiment. Because it takes far too much time and effort to gather that final tiny amount, only approximately 85 to 90 percent of the total is collected on average. Besides, it isn’t the excellent thing in the first place. Using the above example, if there is one gallon of pure alcohol in the wash and it is distilled with an 85 percent efficiency, it will yield.85 gallons of pure alcohol.
- With a starting alcohol concentration of 10 percent, a final proof of 100, and a collection efficiency of 85 percent, a 1 gallon run will generate 2.72 cups of product. With a beginning alcohol content of 20 percent, a final proof of 100 percent, and an efficiency of 85 percent, a 1 gallon run will give 5.44 cups. If you run a 5 gallon batch with a beginning alcohol content of 10%, a final proof of 100 percent, and an efficiency of 85 percent, you will get 1.85 gallons. If you run a 5 gallon run with a beginning alcohol of 20%, a final proof of 100, and an 85 percent collection efficiency, you’ll get 1.7 gallons. If you do an 8 gallon run with a starting alcohol of 10%, a final proof of 100, and an 85 percent collection efficiency, you’ll get 0.89 gallons. A run of 8 gallons with a starting alcohol concentration of 20%, a final proof of 100, and a collecting efficiency of 85% will generate 1.79 gallons. For example, a 10 gallon run with an alcohol content of 10%, a final proof of 100, and a collection efficiency of 85% will provide just 1.7 gallons
- A 10 gallon run with an alcohol content of 20% and a final proof of 100, and an efficiency of 85% will yield 3.4 gallons
- And so on.
It’s important to remember that distilling alcohol without the right permissions is against the law.
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
When it comes to distilling alcohol, temperature control is critical, and copper stills provide the finest temperature control for moonshiners. It is critical to time your run at this temperature, because ethanol alcohol vaporizes at a much lower temperature than water and in a relatively narrow temperature range (usually 174-195 degrees Fahrenheit). Cupro is one of the most trusted materials for kitchen and distilling equipment because to its uniform heating properties. By utilizing a copper still, it is possible to optimize the amount of time spent at the correct temperature required for distilling the most ethanol.
For example, a typical run in a 5 gallon still may be expected to generate around one gallon or one gallon and a half of moonshine on average.
For example, you may only obtain 34 of a gallon from one batch, but it will have a very high proof and be of exceptional quality.
If you’re making alcoholic beverages, temperature control is vitally crucial, and copper stills provide the finest temperature control for moonshiners. It is critical to time your run at this temperature, because ethanol alcohol vaporizes at a much lower temperature than water and in a very narrow range (usually 174-195 degrees Fahrenheit). Cupro is one of the most trusted materials for kitchen and distilling equipment because to its uniform heating properties. By utilizing a copper still, it is possible to optimize the amount of time spent at the correct temperature required for distilling the most ethanol possible.
Even with a 5 gallon still, an average run may be expected to yield around one gallon or one gallon and half of moonshine.
For example, you may only obtain 34 of a gallon from one batch, but it may have a very high proof and be of exceptional flavor.
- 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.
One of the most often asked questions we receive from clients who purchase a Whiskey Still is: how much alcohol can I anticipate my copper whiskey still to produce? It is, of course, quite impossible to provide a precise response. The quantity is determined by a variety of parameters, including the ingredients, the amount of sugar, the kind of yeast, and the final proof. A general rule of thumb is that you will obtain roughly 10-20 percent of the capacity of a still. For example, a 5 gallon whiskey still may theoretically generate 1 gallon of moonshine, while a 10 gallon copper still could potentially give 2 gallons of ethanol.
- Essentially, this is determined by two factors: the amount of sugar present in the mash and the type of yeast you choose to employ.
- The presence of sugar, whether obtained from fermentation or added by the distiller, is vital for producing a strong beginning alcohol.
- This does not imply that you should go overboard with the sugar; rather, it implies that following a good recipe to the letter is usually a smart idea.
- The type of yeast you use is also highly crucial to your results.
- When selecting yeast, take into consideration other elements such as your fermentation conditions, ingredients or the distillate you want to produce, and then make your selection.
- I also included final proof as one of the essential criteria on which alcohol yield is dependent, because strength is exactly proportional to quantity in the case of alcohol.
- Also possible is the use of cutting, since only skilled distillers will make the most of their distillate and gather just the perfect quantity of delightful shine, not too much so that it has an awful flavor, but not too little so that any of the good thing is wasted.
Delicious 20 Gallon Moonshine Recipe
How much alcohol can I anticipate my copper whiskey still to produce? This is a question we frequently receive from clients who purchase our Whiskey Stills. To provide an accurate response is, of course, quite difficult. The amount of materials, the amount of sugar, the kind of yeast, and the final proof all influence the amount of finished goods. Generally speaking, you will receive roughly 10-20 percent of a still’s capacity: a 5 gallon whiskey still may theoretically give 1 gallon of moonshine, but a 10 gallon copper still could potentially yield 2 gallons of alcoholic beverage (or more).
- Before hitting the copper whiskey still, measure the quantity of alcohol present in your starting wash.
- Sugar levels will vary based on the recipe and personal choice, but the most essential thing to remember is that there must be enough sugar for the yeast to convert to alcohol before fermentation can begin.
- This does not imply that you should go overboard with the sugar; rather, it implies that following a good recipe to the letter is always a wise decision.
- Additionally, the type of yeast you use is quite significant.
- When selecting yeast, take into consideration other elements like as your fermentation conditions, ingredients or the distillate you want to produce, and then make your selection carefully.
- Due to the fact that strength is directly proportional to quantity, I included final proof as one of the essential criteria on which alcohol production is dependent.
- Also possible is the use of cutting, since only skilled distillers will make the most of their distillate and gather just the perfect quantity of delectable shine, not too much so that it has an unpleasant flavor, but not too little so that any of the good thing is wasted as well.
How Do I Make Moonshine?
Making moonshine is a custom that dates back to before the founding of the United States. Several early pioneers in grain-producing states, for example, were known to make moonshine. This moonshine was produced as a result of an overabundance of grain from the early settlers’ crop. It was realized very immediately that fermenting extra grain has a variety of beneficial effects. Although the early Americans were able to indulge in delicious moonshine, they quickly learned that the moonshine they created was worth far more than the grain from which it was derived.
A Modern Take on Moonshine
It is said that the custom of making moonshine dates back to the founding of the United States of America. Several early pioneers in grain-producing states, for example, were known to produce moonshine. The extra grain from the early settlers’ harvest was used to make this moonshine. It was realized very early that fermenting extra grain has a number of beneficial effects on the environment. Although the early Americans were able to indulge in delicious moonshine, they quickly learned that the moonshine they created was worth far more than the grain from which it was distilled.
Is Moonshine Illegal?
Finally, the legality of moonshine is still heavily influenced by the jurisdiction in which you reside. Due to the fact that the United States allows for the possession of stills for the purpose of distilling water or producing essential oils, this is a viable option. Which is something that all of our stills are also capable of. In addition, you may be able to get a fuel alcohol permit in a number of states. This permission enables you to brew alcohol in your still in order to run a gas-powered lawn mower with the proceeds.
It is crucial to remember that creating your own beer and wine used to be prohibited in the United States; thus, a change may be on the horizon for this practice.
For additional information, please visit our website.
More Moonshine Options For Every Taste
To be sure, there is an alternative for those who wish to manufacture white whiskey with a high proof, which is undoubtedly an option. However, it is not the only choice available. Almost every alcohol that can be purchased at a liquor shop may also be made at home by distilling it. You can easily manufacture rum, rye, vodka, bourbon, absinthe, and eventequila, to name a few examples. You may also add flavors to your moonshine to make it more appealing to your palate. If you like a softer flavor, try making your moonshine using a fruit mash such as apples or peaches instead.
To give your moonshine a fruity flavor, you may use a variety of fruit flavors such as cherry, strawberry and lemonade. Other fruit flavors include watermelon, blueberry, blackberry and banana. You may also add your favorite candy or chocolate to your moonshine to make it even more delicious!
How Much Moonshine Will I Get for 20 Gallons of Mash?
Large batches of moonshine demand a significant expenditure of ingredients as well as time to produce. Of course, it is only reasonable for you to be interested in knowing how much money you will make on your investment in the first place. Unfortunately, nothing in this life is certain, as is the case with so many other things. The quantity of alcohol produced will be determined by a number of factors, including the amount of fermentable sugar present in the mash, or the amount of sugar supplied, as well as the yeast used in the fermentation.
Starting alcohol, often known as alcohol by volume or ABV, is a measurement of the quantity of alcohol present in your mash.
Although this is a far cry from ideal, there are steps you can take to ensure that your runs are worthwhile investments of your time and energy.
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.
- Depending on the size of the run, it will produce 3-6 cups of alcohol
- A 5 gallon run will produce 1-2 gallons of alcohol
- An 8 gallon run will produce 1.5-3 gallons of alcohol
- And a 10 gallon run will produce 2-4 gallons of alcohol.
Fermentable Sugar and Yeast
Fermentable sugar and yeast are two crucial components in the final outcome of your fermentation. Fermentable sugar refers to the quantity of sugar present in your mash that may be transformed into alcohol by the yeast during the fermentation process. This is critical because if you use too little sugar, you will not achieve a satisfactory product. Furthermore, choosing the appropriate variety of yeast for your recipe is critical. Many recipes will specify the type of yeast to be used in their preparation.
Developing your moonshining talents will allow you to discover which method works best for your favorite recipes and the results you seek.
How Much Sugar do you Put into One Gallon of Mash?
Sugar is a key element in the production of moonshine. The amount of sugar used in moonshine mash, on the other hand, varies from one recipe to the next. The quantity of natural sugars or starches available in the materials in your recipe will affect how sweet your food will be. If you’re creating sugar shine, a one-gallon batch will require 5 cups of sugar and 13 cups of water, according to the instructions.
Can You Use Bread Yeast for Moonshine?
The use of bread yeast in the production of moonshine is a topic that is frequently debated. There are several advantages to using bread yeast. It is simple to procure, is inexpensive, and may be used in a wide variety of dishes. However, it is common for it to only create a beginning alcohol concentration of 10 percent. Distiller’s yeast, on the other hand, has been engineered to thrive in greater quantities of ambient alcohol than ordinary yeast. In other words, while bread yeast may be on its way out, distiller’s yeast will continue to flourish.
Although it appears like putting distiller’s yeast in your moonshine is the simple solution, there are some disadvantages to doing so.
Many traditional moonshiners do not utilize any commercial yeast at all in their production process.
Instead, they employ a specialized procedure to ‘capture’ wild yeast, which is then used to ferment their sheen. They are adamant that employing natural yeast makes a difference in the flavor. Check out our Moonshine Recipe that does not require the use of yeast.
How Much Moonshine Do You Throw Away?
When it comes to determining your ultimate product, there is more to consider than just the quantity of alcohol by volume in your mash. One of the reasons so many people believe moonshine is harmful is the fact that distilling grain alcohol creates a large number of by-products, some of which are toxic if ingested in large quantities. Whenever you are fermenting a grain alcohol, you need to separate the ethanol from the other byproducts like as acetone and methanol, which are both harmful to your health and the environment.
One of the reasons why moonshine has been connected to blindness is that methanol intoxication can result in the loss of vision in certain people. Methanol intake can result in severe metabolic changes, blindness, long-term neurologic impairment, and death if not treated immediately. Methanol poisoning was significantly more likely among moonshiners who were more concerned with selling their product than with enjoying their product. It was not always safe to eat the shiners’ final product since they were not always fractionating their yield at all or in the right manner.
- It is just a matter of dividing your moonshine by temperature, and as you grow more comfortable with the product, by flavor and scent.
- Mason jars are a good choice.
- In reality, distillation is merely the process of heating your mash to a high temperature in order to separate the alcohol from the water in it.
- It is critical to maintain a constant temperature.
|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|
Can moonshine mash ferment too long?
With moonshining, temperature is quite crucial. To be more specific, distillation is just boiling your mash in order to separate the alcohol from the water. Because various components evaporate at different temperatures, it is important to pay close attention to the elements you are distilling as they are being extracted. It is critical to maintain a consistent temperature.
What Happens if I Run my Mash too Early?
Using too much time to run your mash might result in a decreased yield of alcohol since the fermentable sugars are not completely transformed into ethanol. Additionally, due of the amount of sugar present in the mash, you face the danger of your mash boiling over during the distillation process.
The Right Equipment for the Job
When it comes to conducting a huge batch of work, there is even more at stake. That is why you should only put your confidence in a high-quality homemade moonshine still when making your purchase. Our Magnum50L moonshine still kit is the largest we’ve ever offered, and it certainly lives up to its imposing moniker. With its huge capacity comes a slew of high-end features that ensure that each run is of the highest possible quality. Copper coils and a twin vapor chamber are included with the Magnum.
A excellent still, the Magnum is also a fermentor, making it a two-in-one device. This implies that you will get better value for your money and that you will be able to keep equipment.
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
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
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).
It is not important to be perfect with this recipe since it will be distilled and the resulting alcohol will be separated from the remainder of the mash, therefore it is not required to be exact. 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:
- 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)
- Add the sugar to the mashed potatoes and continue to stir for a few more minutes. Continue swirling until the mixture seems to be mostly dissolved.
*Tip* If you don’t have a large enough pot for the mash and don’t want to spend the money on a larger one, simply divide the mash into two or three batches. Yes, believe it or not, that is all there is to creating the mash. Isn’t it rather straightforward? Now we may begin the fermentation process, which will result in the production of alcohol! This is really amazing stuff!
Step 5: Fermentation
Fermentation is the final process before to distillation and is the most time-consuming. In this phase, we will turn our mash from a non-alcoholic to an alcoholic beverage by adding alcohol. All alcoholic beverages, including beer, wine, whiskey, brandy, moonshine, and other specialty beverages, are produced through this naturally occurring process. Fermentation is the starting point for all alcoholic beverages, including beer. So let’s get this party started!
- 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.
It is necessary to pour your mash into the fermenting container, which may be anything that has an airtight cover that can be secured with a rubber band or a rubber band and airlock. A 5 gallon water cooler container may be used as a low-cost fermenter. If you’re a novice, I recommend investing in a bucket fermenter; they’re affordable and really practical because the entire cover comes off, making it easy to pour in your mash, and it already has a space for an airlock.
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.
- 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
- 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
- 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)
- 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
- 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!
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.
- 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.
- 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.
- A million and one different ways to go about it, and almost all of them are accurate in their own way.
- The goal of this tutorial is to assist a total newbie moonshiner in successfully producing their first batch of moonshine from beginning to end.
- 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.
- Water, sugar, and yeast are the only three components in this recipe, to put it simply.
- 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
Making Moonshine Isn’t As Difficult As It Looks Jason Stone contributed to this article. The following disclaimer applies: this guide is offered solely for the purpose of providing general information to readers. In no way does the information contained in this handbook imply legal advice. Whiskey Still Co. makes no representations or warranties as to the accuracy of the material provided. In no event will Whiskey Still Co. be liable for any mistakes, omissions, or inaccuracies contained in this guide, or for any results received as a consequence of using the information contained herein.
- 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 arise from the use of this guide or the product.
- shall not be liable for any losses that you may sustain as a result of your incorrect use of the product or for any other reason.
- A million and one different ways to go about it, and nearly all of them are accurate in their own right.
- The objective of this book is to assist a total rookie moonshiner in successfully producing their first batch of moonshine from beginning to end.
- No matter what type of spirit you are interested in (whiskey, rum, vodka, or gin), there are many excellent individuals, websites, and publications available that are packed with useful knowledge about anything you are interested in.
- The sole ingredients are water, sugar, and yeast.
- Yeast is a micro-organism that lives in water and feeds on sugar, producing carbon dioxide and alcohol as waste as a result of this process.
Because water and alcohol have very different boiling points (212°F / 100°C and 173°F / 78°C, respectively), distillation is used to accomplish this.
Once the alcohol vapor has been captured and cooled, you will have liquid alcohol on your hands.
It is essential to maintain extreme caution, attentiveness, and meticulous attention to detail during the distillation and handling of any refined alcoholic beverages.
Furthermore, while distilling inside or in other restricted locations, it is never a good idea to use an open flame heat source.
Fermentation produces it as a byproduct; however, because it is produced in such small quantities, it is usually not necessary to eliminate it.
When you distill, methanol will be the first to boil since it has a boiling point of 144°F (62°C), thus you should remove the first ounce of alcohol per every 5 gallon of mash because it will be the first to boil.
Before attempting to distill lawfully, check with your local, state, and federal laws.
Let’s get started with the groceries.
If you just want to create 5 or 20 gallons, you may simply half or double the ingredients in this recipe.
Purchases made in bulk at stores such as Costco and Sam’s Club can result in significant savings.
Your mash will be held in this fermenter for approximately two weeks as it ferments.
Among the many uses for brute trashcans are fermentation.
Two: Local doughnut restaurants frequently give away or sell their old filling buckets; these are likewise food-grade and incredibly inexpensive; try to get them in 5 gallon quantities if at all possible.
*Please keep in mind that while creating 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 chore.
The mash is made in the following ways: Boil roughly 2.5 pounds of potatoes until tender, then mash until smooth and creamy.
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.
Make sure everything is fully dissolved.
Continue to stir until the sugar is completely incorporated.
Continue to stir until the sugar is completely incorporated.
Water should be added up to 9 gallons.
A temperature range of 70–90°F (21–32 °C) is acceptable; however, do not exceed 95°F (35°C) or you will kill your yeast.
Make sure everything is fully dissolved.
You want to make it easy for carbon dioxide gas to leave while also keeping pests out.
11.The mash should begin to fizz or bubble within the first 24 to 48 hours of preparation.
12.Check the mash on a daily basis until either all activity in the mash has ceased or the mash has been fermenting for two full weeks, whichever occurs first.
Distilling Using it for the very first time In order to properly clean a new still for the first time, you must clean it more thoroughly than you would normally do when using it.
It is sometimes essential to fill and drain each component numerous times in order to completely eliminate the byproducts of manufacture from the final product.
Alternatively, use equal parts vinegar and water to fill the still to approximately one-fifth of its capacity (i.e.
Set up the still and condenser (without adding any water), pour in the mixture, and heat until the water/vinegar liquid and steam emerge out of the condenser, around 30 minutes.
Leave it to cool before removing it from the fire and throwing it away.
Remaining solder/weld flux, copper oxidation and sharpie markings from marking up sheet copper for cutting are all examples of these problems.
To ensure that you do not squander more than one run, it is important to conduct the initial cleaning procedure seriously.
We recommend that you do this step, although it is not strictly essential.
In this way, everything that might potentially contaminate the flavor of future runs will be removed from the still.
Precautions It is never safe to keep a computer running unattended.
The still’s outflow should never be blocked.
If you are distilling inside, avoid using an open flame heat source.
Setup 1.Place the still’s base on top of the heat source.
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 final product.
Put the onion top in place and press down firmly.
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 picture.
5) Maintain a constant temperature in the condenser.
Place the supply hose into the condenser and let it to overflow naturally or use the outlet nozzle to divert the water to a kitchen sink or flower garden, as desired.
You should keep in mind that, although certain plastics are suitable for usage, the vast majority cannot be trusted to withstand excessive amounts of alcohol.
It’s Time to Go for It!
Additionally, when the still reaches working temperature, you may gently touch the pipe that runs from the onion-top to the condenser; when the still reaches operational temperature, this will swiftly transition from cold to warm and then hot.
Heat regulation: Once liquid begins to flow out of the condenser, it is necessary to reduce the heat so that it does not flow in a continuous stream.
Absolute alcohol boils at 173.3 degrees Fahrenheit (78.5 degrees Celsius), whereas water boils at 212 degrees Fahrenheit (100 degrees Celsius).
However, the closer you go to 212 degrees Fahrenheit (100 degrees Celsius), the weaker the result will be, but it will have a better taste and will be ready in less time.
3 – Discard the heads: As a precaution against methanol toxicity, you should discard the first ounce of heads each 5 gallon batch of mash.
As soon as you find any, just plug them with a flour-water mixture, being careful not to be burned by the hot vapor that is leaving.
Lukewarm water should be avoided since it indicates that the water should be colder.
You will observe that, once you have your heat adjusted appropriately, there is very little modification required to bring the run to a conclusion.
At the conclusion of your run, you will see that the temperature of the onion top has dropped dramatically, as has the amount of moonshine pouring out of the condenser.
Despite the fact that the heat supply will remain constant, this will occur Any time you notice a major shift in this manner, you can safely infer that the run is finished.
The mash should be removed from the still after it has reached room temperature.
8-Wash with dish soap and hot water, then dry with a towel soon thereafter.
A short rinse with water might be sufficient if you were planned on running another batch straight after.
There are many more, but I’ll simply go through a handful of the most frequent.
One of the key goals of this procedure is to increase the amount of liquor.
This is the technique of boosting the proof of already-distilled moonshine by a factor of two or three.
When removing bad-tasting contaminants from moonshine, carbon is utilized in a similar way to a water filter.
As a result, they are typically utilized to generate a neutral moonshine that would subsequently be blended with fruits or wines.
Almost everything, from apple pie to coffee, may be utilized.
Ageing: Whiskey, for example, is characterized by a unique maturing procedure that distinguishes it from other varieties of alcoholic beverage.
For those who do not have access to oak barrels, this may be accomplished by simply charring a piece of white oak and putting it into a mason jar filled with moonshine, as seen in the video above.
Begin your studies by visiting the following link: Several books, including Modern Moonshine Techniques by Bill Owens, are available for purchase. Book by Leon W. Kania titled The Alaskan Bootlegger’s Bible. Online: Congratulations and best of luck with your distillation! Stone’s name is Jason.
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
Feed that is delicious (unpelletized) Chopped maize, sweetened with sugar, and flavored with eastwater 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.
Moonshine Batch Sizing Table
|Gallons||Grains (gallons)||Yeast (Tbsp)||Sugar (lbs)|
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.
- 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.
- 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).
- I use a one-gallon scoop to make the process go more quickly.
- Now is the time to add the grains and lower the heat to maintain 160 degrees for 45 minutes.
- 1 part sweet feed to 2 parts chopped corn is an excellent ratio.
- Throughout this eBook, I will guide you step-by-step through the whole process, from selecting equipment to sipping your very own homebrewed whiskey.
I’ve included my time-tested, beginner-friendly corn whiskey recipe, which I devised to be exceedingly easy and very smooth, and it’s included as well. 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.
I hope you have liked this post and that you will find the recipe to be simple and enjoyable to prepare! You will thoroughly love the exceptionally smooth whiskey that is produced by this mash. Just keep in mind that moonshine production is both an art and a science, and your first batch will almost certainly not be flawless, and your second batch will almost certainly not be either. Nonetheless, if you persist with it and master the intricacies of your still, you will soon become an expert in the art of moonshining production!
Good luck with your stilling!