Categories Moonshine

How Much Yeild Per Gallon Moonshine? (Best solution)

A 1 gallon run will yield 3-6 cups of alcohol. A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol. A 10 gallon run will yield 2-4 gallons of alcohol.

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 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 will a 40 gallon still produce?

This moonshine still is capable of making over 8 gallons per run.

How much mash does it take to make 5 gallons of moonshine?

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 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.

How much does moonshine sell for?

You should be able to find a 750ml bottle of Moonlight priced between 20 and 40. As with most spirits, the price you pay for moonshine depends on the quality, quantity, and where you get it. Street moonshine is most commonly sold in an Orgallone neighborhood. You can expect to pay 30 to 100 for a gallon.

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 long does it take to make moonshine?

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

How long does it take to run a batch of moonshine?

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

Why was moonshine made illegal?

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

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.

Can you use cracked corn for moonshine?

What Type of Corn Should I use in my Moonshine? Our favorite type of corn to be used in moonshine is cracked, dry yellow corn. This type of corn is considered field corn and it needs to be clean and food-grade. It is recommended to use air dried corn rather than gas dried.

What does a thumper do for moonshine?

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

How Much 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). For this reason, copper is one of the most trusted materials for kitchen and distilling equipment. Using an alcohol still can help you maximize the amount of time you spend at precisely the right temperature 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. Alternatively, you may prepare a batch that yields more than a gallon, but also contains more ” feints ” that will find their way into subsequent batches.

Standard Yields:

The majority of normal distillation runs will generate approximately:

  • 3 – 6 cups of alcoholic beverage produced by a 1 gallon copper still Approximately 1/2 to 1 gallon of alcohol produced by a 2.5 gallon copper still
  • 5 gallon copper still producing 1 to 2 gallons of alcoholic beverage
  • 10 gallon copper still yielding between 2 and 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.

Alcohol Yield

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.

FAQs

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1. How much shine can I expect to produce when I run my still?

When it comes to purchasing a still, this is the question that everyone has on their mind. It is all a matter of mathematics, and some individuals provide solutions based on “strange” mathematical reasoning. The truth is depends on how you mash things together. The fermentation process, which takes place prior to the distillation process, will have a significant impact on how much you may anticipate to generate. Average ABV (alcohol by volume) during the fermenting process should be between 10 and 15 percent (as measured by volume).

  • The fermentation process produces alcohol and carbon dioxide as byproducts (when yeast eat sugars).
  • Most yeast strands become extremely agitated as a result of their living circumstances when the ABV reaches around 18 percent.
  • Having a high ABV (16 percent or above) comes at the expense of having a greater level of alcohol/shine that is not worth drinking from a flavor viewpoint.
  • This series provides a deliciously smooth shine with a pleasant taste.
  • You will then receive an honest assessment of the amount of shine to be expected.
  • If your alcohol by volume (ABV) is 15 percent, your total volume will be 1.5 gallons.

2. Why are moonshine stills made from copper?

Actually, copper is not the only material used to construct stills. Some people make use of stainless steel and other metals, while others utilize alternative materials. Due to the fact that copper is an excellent heat conductor, the heat from the still is distributed uniformly throughout the whole surface of the still. This generates a near flawless distillation process. Copper, on the other hand, has a number of other advantages. Almost all whiskey connoisseurs think that whiskey created from copper tastes better than whiskey made from other materials.

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When you run a moonshine still, the fermentation of yeast produces sulfur, and sulfur imparts a harsh flavor to the whiskey produced.

Copper sulfate will adhere to the interior of your copper still, making your whiskey significantly smoother as a result of this reaction. Despite the fact that copper is more expensive than other materials, when it comes to quality whiskey, it is well worth the investment.

3. What gauge copper do we use?

We utilize 20 oz./22-gauge, 32 oz./18-gauge, and 48 oz./16-gauge for our hammering operations. All of our stills are equipped with 20 oz./22-gauge wire as standard. When combined with our strengthened design and precisely constructed by our skilled artisans, 20 oz./22-gauge is ideal for hobby stills. As a result, our goods are more economical for you while yet keeping a level of power that is above and beyond their weight class. We do provide 32 oz./18-gauge for individuals who want to be certain that they can drop their still out of an airplane and still utilize it later on in the day.

Finally, the thickness of the material utilized to construct your still is a delicate balancing act between durability and cost-effectiveness.

4. Are stills illegal?

We utilize 20 oz./22-gauge, 32 oz./18-gauge, and 48 oz./16-gauge for our hammering needs. 20 oz./22-gauge wire is standard on all of our stills. With our strengthened design and precise construction by our skilled artisans, 20 oz./22-gauge is ideal for amateur still photography. As a result, our goods are more economical for you while yet keeping a level of power that is above and beyond their respective weight categories. We do provide 32 oz./18-gauge for individuals who want to be confident that they can drop their still out of an airplane and still utilize it later on in their life.

Finally, the thickness of the material utilized to construct your still is a delicate balancing act between durability and cost of construction.

5. Do we report or record customer information to the government?

NEVER. God, nation, and family are the three things in which we at North Georgia Still Company believe. We are patriots in the truest meaning of the word, and we are proud of it. Your conduct on your property is neither our business nor the business of anyone else, including Uncle Sam.

6. Can I order a custom still? How does it work?

Absolutely! Custom work is one of our favorite types of projects to complete! We ask that you contact us and let us know what you’re searching for so that we can better assist you. If you have any drawings or particular measurements, please email these to us as well. Even if you are unsure of exactly what you want, we are here to assist you in your search! All of our bespoke work is backed by a satisfaction guarantee that is 100 percent unconditional. Please keep in mind that bespoke work may take longer to complete than the lead periods listed on our website.

7. Why don’t we provide fittings and extra copper tubing for our standard still sets?

Over the years, we’ve learned that every person’s setup is different; there is no “one size fits all” solution. Furthermore, when it comes to the sort of fittings they want to utilize, the majority of people have their own preferences.

As a result, rather than attempting to anticipate what our consumers want or need, we let them make their own decisions. This is America, and we believe in the power of liberty! For those who don’t care about the details, we also have an assembly kit available.

8. Where can I find copper tubing and compression fittings?

It’s easy to find everything you need to finish your setup at Home Depot, Lowe’s, or any other local hardware shop in your area. For those of you who live too far away from civilisation, you may get everything online, or you can include an assembly kit with your order!

9. What kind of warranty do I get with my still?

You entrusted us with your hard-earned money. We will fix, replace, or otherwise correct any problems that may emerge as a result of frequent use. To be clear, if you opt to shoot your still with a 12 gauge and then notify us that it leaks, we may not be able to provide a complete replacement for your still. We will, however, attempt to correct the situation if possible. We create high-quality stills that you will be able to pass on to your grandchildren. Anything less is un-American.

10. What is your privacy policy?

We will never, ever, ever disclose any of your personal information with any third party.

11. Do we ship in a plain box?

Yep. We use basic brown cartons that are really uninteresting. Your nosy neighbor will be none the wiser as a result of this.

12. What happens if my product is damaged in shipping?

Please get in touch with us right away! It is important for us that all of our clients open and examine their products as quickly as possible. It is important not to be alarmed if yours gets damaged in transportation. We’ll take good care of you, we promise. If your product has been damaged during delivery, please do not use it until it has been repaired. Contact us as soon as you have taken images of the box and the damage.

13. Can I use a propane burner?

Yes! Propane heaters are fantastic! Make sure you pick one with a heat throttle that can be adjusted. This will allow you to manage the rate at which the distillation takes place. Keep in mind that the slower you go, the better. Using a piece of sheet metal as a barrier between your burner and the still is highly recommended. This will allow for more uniform heat distribution to the bottom of the still and will also assist to prevent the still from becoming burnt on the bottom. Please go to for instructions on how to correctly set up your account.

14. What else can my still make besides alcohol?

A still may be used for a variety of purposes. Customers who manufacture essential oils, gasoline, and distill water are among those who do business with us. A is still a fantastic tool for those who are preparing for the future. Fresh water and fuel may be extremely important in an emergency situation!

15. What if my still is defective?

If you are experiencing difficulties with your still, please let us know. Please contact us as soon as possible so that we can get you a replacement! You send us an email with your contact information. We’ll keep you informed about any new developments and new recipes. a link to the page’s load

Which Moonshine Still Is Right for You

Choosing the Best Moonshine Still is an important decision. However, a significant amount of our clients know what they want to specialize in, but they don’t know what equipment they’ll need to get there. This is especially true for those new to the skill of distillation who want to get their feet wet in the artisan craft and art of distillation. Some only want to use their stills for whiskey and/or brandy, while others only want to use them for super pure neutral spirit, and still others only want to use them for gin.

We’re here to talk about which still is best for your particular specialism, as well as which parts should be used in conjunction with the still to get the most productive outcomes.

Let’s start with our most popular tower, the Dual Purpose alcohol moonshine distiller:

The Best Moonshine Still for Your Needs However, a significant number of our customers know what they want to specialize in, but they don’t know what equipment they’ll need to get there. This is especially true for those new to the craft of distillation who want to get their feet wet in the artisan craft and art of distillation right away. Some just want to use their stills for whiskey and/or brandy, while others only want to use them for extremely pure neutral spirit, and still others only want to use them for a gin or other alcoholic beverage.

Pot Still Moonshine Still

Is it not interesting to you to make neutral spirit? The Pot Still, with its reduced column and straightforward construction, is intended for high-flavor, lower-purity spirits. However, if you ever became inquisitive and wanted to experiment with manufacturing a neutral spirit, you may still do so with a pot still by distilling your product a second and/or third time while adding something called Rashig Rings and copper mesh to the inside of the still tower. Because of the copper alembic onion head and copper condenser, the Copper Pot Still is a winner when it comes to making whiskies and brandies.

  1. It’s known as the Hybrid 4-in-1 Distiller, and it’s the stuff of moonshiners’ fantasies.
  2. Use your boiler to connect the complete tower to the boiler and operate the still as an Essential Oil Distiller, which is capable of vaporizing lavender and other botanicals to make infusions, or run it as a conventional reflux still in the same manner as before.
  3. Here’s what distinguishes it from other stills from the film: Mile Hi: It has the capability of being utilized as a filter device.
  4. Anyone who wants to get the most out of their skill and maximize their return on investment should consider taking this course, which I still strongly recommend.

Torpedo Moonshine Still

The Torpedo and the Two-Piece Torpedo are similar to a Dual Purpose, which can be used as a pot still or as a reflux but has a larger diameter and length, which means it can cook faster. More output per hour will be produced by the greater diameter, while the taller column will aid in purification. Three-inch towers can yield around 2 quarts of product each hour. It will be available in two sizes: a 13-gallon model and a 26-gallon model for serious distillation. “Cold finger” reflux condensers are used in the Torpedo, and they are cylinder-shaped reflux condensers that are integrated into the tower’s internal structure.

  1. The two-piece Torpedo will come in useful if you’re trying to concentrate on whisky more than anything else, as the removable bottom extension will allow for a shorter column and more flavor retention, as well as more convenient storage.
  2. Perhaps you have a completely different vision for what you want to include in your still.
  3. The 8 Gallon Essential Oil comes with a 4L (1 Gallon) bucket as well as a top with a condenser already attached to the bucket.
  4. The 13 Gallon variant will twice the capacity of the bucket (2 gallons in total) and include a stainless thermometer on the top, as well as a 3 inch diameter tower instead of a 2 inch diameter tower on the bottom.
  5. Because the Mighty Mini is only available in a 3 Gallon size, you may expect a yield of around one quart.
  6. We’ve also recently introduced a new Mighty Mini, which is still referred to as the PRO model.
  7. The Outback was originally created for overseas clients in order to save shipping costs and make storage easier.
  8. The Outback is a brilliant design that can be collapsed and placed directly into an 8-gallon milk container for easy travel and storage.
  9. You’ll also receive an improved thermometer as a standard feature on the still, which will be a stainless steel thermometer rather than the standard brass thermometer.
  10. The Traditional Pot Still is a type of still that has been around for a long time.
  11. Pure taste testing was used, with no use of high-tech thermometers or boil enhancement rings.

In addition to its comparatively low cost when compared to other stills, it teaches you the importance of using your own instincts when creating a homemade whiskey or brandy from scratch. There’s no relying on a thermometer to perform some of the heavy lifting for you; it’s all up to you.

Thumper Moonshine Still

Another design that may be traced back to the early days of moonshine production is the Thumper moonshine still. In a way, this is still the very beginning of the reflux symptoms. Thumpers are sometimes referred to as “doublers” due to the fact that they use two milk cans rather than one to distill their products. As is customary, one milk can will enough to heat up your laundry as needed. As the hot vapor produced by the still flows through the condenser and into the second milk can, the cold water contained within the second milk can will “condense” the hot vapors.

This results in a double distillation, which saves you time while also providing you with a great treat at the end.

Take a look at all of the many kinds of people:

Flute Moonshine Still

The Mile Hi Flute moonshine still is the final but certainly not the least of these. This is the most adaptable of the stills we have available. This design allows you to alter the height of the tower by adding or removing pieces as needed. You may remove plates and run as a stripping still or pot still. Increase the number of plates and sections to run as a reflux or fractional still. This still is capable of producing high-percentage neutral spirits such as vodka, as well as flavor spirits such as whiskey and brandy, among other things.

  1. Increase the percentage by include a packed column extender.
  2. The design and versatility are same; the only variation, and it is a significant difference, is the amount of production per hour.
  3. Approximately 2 gallons per hour will be produced by the 6′′ tower at 95 percent proof, and 3 gallons per hour or more at 150-160 proof.
  4. The boilers are available in three different sizes: 26 gallon, 53 gallon, and 135 gallon.
  5. The 4′′ diameter should be used on the 26 gallon.
  6. For those of you who have made up your decision and want to commence cooking right now, here’s a link to our Still Page.

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Delicious 20 Gallon Moonshine Recipe

You’re ready to take your shinin’ to a whole new level, are you? Check out our recipe for a 20-gallon batch of moonshine.

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.

In fact, many early settlers utilized whiskey as a sort of cash as well as a means of trading throughout this period of time.

A Modern Take on Moonshine

Since our forebears first began moonshining, a great deal has changed. Shiners in the modern day have access to high-quality handmade stills, fresh grain, and step-by-step instructions and recipe books. There are an estimated one million moonshine stills in the United States, according to some estimates. With this in mind, people are able to understand the possibilities accessible to a modern shiner, rather than the constraints that were set on the shiners of the past. Moonshining has always been associated with bad taste, danger, and illegality.

  • The shine was frequently polluted with lead soldering and the residues of antifreeze glycol products, which might also introduce toxins into the brew due to the fact that it was typically distilled in improvised stills manufactured from automobile radiators.
  • While moonshiners in the past may have prioritized danger over safety and distilled their spirits inside, today’s moonshiner has a plethora of options.
  • Most modern moonshiners are adamant about utilizing only the highest-grade handmade stills that meet strict requirements of cleanliness and product quality.
  • for more information.
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Is Moonshine Illegal?

Finally, the legality of moonshine is still heavily influenced by the jurisdiction in which you reside. Fortunately, In the United States, it is allowed to own a still if it is only being used to distill water or manufacture essential oils. 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 permit enables you to produce 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. Although this is the most common choice, it is not the only one. Almost every spirit that can be purchased at a liquor store may also be made at home. You may simply manufacture rum, rye, vodka, bourbon, absinthe, and eventequila, among other spirits. You can also flavor your moonshine to suit your preferences. Making moonshine using a fruit mash such as apples or peaches will give your drink a softer flavor.

Many other fruits, like cherry, strawberry, lemonade, watermelon, blueberry, blackberry and even banana, may be used to flavor your moonshine. You can also use your favorite candy or chocolate to flavor your moonshine!

How Much Moonshine Will I Get for 20 Gallons of Mash?

To be sure, there is an alternative for those who wish to manufacture white whiskey with a high proof, which is undoubtedly a possibility. Although this is the most popular choice, it is not the only one. Almost every spirit that can be purchased at a liquor store may also be made at home. If you want to manufacture rum, rye, vodka, bourbon, absinthe, or eventequila, you may simply do it. You can even flavor your moonshine to your liking. To produce your moonshine with a softer flavor, try using fruit mashes such as apples or peaches.

Many other fruits, including cherry, strawberry, lemonade, watermelon, blueberry, blackberry and even banana, may be used to flavor your moonshine.

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?

Yeast and fermentable sugar are both critical components of your ultimate product. It is the quantity of fermentable sugar present in your mash that can be turned into alcohol by the yeast. If you use too little sugar, your results will be less than satisfactory. It is also critical to use the proper sort of yeast for your recipe. There will be a specific type of yeast specified in many recipes. Personal preference, on the other hand, is an issue. With practice, you will discover which method works best for your favorite dishes and the end result you are looking for.

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.

Methanol Poisoning

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.

  1. It is just a matter of dividing your moonshine by temperature, and as you grow more comfortable with the product, by flavor and scent.
  2. Mason jars are a good choice.
  3. 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.
  4. 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?

The fermentation process, in contrast to the mash and distillation processes, allows you to take a breather and enjoy the process a little more. In order to ensure that your mash is still fermenting, you need check in on it on a regular basis. It does not, however, necessitate the ongoing monitoring of the distillation process or even the preparation of your mash. With fermentation, it is critical to use an airtight container in order to avoid spoiling the finished product. Fermentation will take around two weeks in the majority of situations.

Allowing your mash to sit after fermentation is complete will have no negative impact on your mash. You can even put off your run for a few months if you are not physically prepared. It is possible, though, that your fruit mash will turn into vinegar if it is fermented in the absence of oxygen.

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.

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.

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

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

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

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

Step 3: The Recipe

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).

You might be interested:  How To Make Apple Whiskey Moonshine From Apples? (Solution)

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

Step 4: Making the Mash

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

  1. 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.

Using a small saucepan, heat the water until it’s lukewarm, around 90-100 degrees Fahrenheit; Toss the cornmeal into the water and stir for a couple of minutes (if you’re doing this while the heat is still on, be sure to maintain it lukewarm and swirl the bottom well so that you don’t burn any cornmeal); In a separate bowl, combine the sugar and mash until well combined. Continually whisk until the mixture seems to be mostly dissolved.

Step 5: Fermentation

Fermentation is the final process before to distillation and is the most time-consuming. In this phase, we will turn our mash from a non-alcoholic to an alcoholic beverage by adding alcohol. All alcoholic beverages, including beer, wine, whiskey, brandy, moonshine, and other specialty beverages, are produced through this naturally occurring process. Fermentation is the starting point for all alcoholic beverages, including beer. So let’s get this party started!

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

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

  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

It’s time to incorporate the yeast. Because the yeast is responsible for converting the sugars in the mash into alcohol, this is the most critical phase in the fermentation process. Pour a package of yeast into the baking pan and you are done (distilling yeast recommended because you will get more alcohol, moor moonshine, and a better tasting product). A single packet of yeast is all that’s required (roughly 2.5 teaspoons if you have one large package). Once the yeast has been incorporated into the mash, all that is required is a gentle stir or a gentle shake of the vessel.

3.

You should purchase an airlock if you do not already have one; they are rather affordable (usually around a dollar a piece you canpick one up here.) *Please keep in mind that while the airlocks are virtually universal, the bungs are not, and depending on your fermenter, you may want a smaller bung.

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

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

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 keep the bottom sediment in the fermenter. It is much easier to do this using an auto siphon, which can be purchased on Amazon for about $10. In the still, double-check that everything is secured down and shut, because pressure and steam will be passing through it and you cannot have any leaks.

Apply heat to the saucepan of mashed potatoes that is still heating up..

185-195 degrees Fahrenheit is an ideal temperature to maintain; Keep in mind that the first ounce and a half of moonshine per gallon of mash should be discarded since this portion of the moonshine includes the highest quantity of methanol (which you do not want to consume); and The only thing left to do after the initial bit has been discarded is to keep an eye on the temperature and make sure it stays within the 185-195 range.

The still run is complete when there is no more liquid pouring 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 time.

Why Should I Do A Stripping Run Before A Spirit Run (Primary Distillation)?

The Stripping run allows you to drastically reduce the amount of product that needs to be distilled during the spirit run, resulting in a considerable reduction in the amount of time required for distillation. It will also result in a better-tasting alcoholic beverage. Example: If we start with 50 gallons of wash and strip it down to ten gallons of “low wines” and then do a single spirit run, it will take significantly less time than conducting five or six spirit runs.

Stripping Run Yields

It is reasonable to expect a stripping run to generate around 1 Gallon of low wines for every 5 Gallons of wash. As a result, the normal stripping run yield is around 20% of the initial Mash volume.

Stripping Run temperatures

As a general rule of thumb, low-alcohol wines should be collected until the stripping run temperature hits 208 F (98 C). Keep in mind that you will not be making any cuts during this distillation; the primary purpose is to remove all of the water, yeast, and sediment that is present in the wash.

Can I Use A Reflux Still To Do A Stripping Run?

To conduct a stripping run with your reflux still if you don’t have one, remove the packing from the column and use it as a pot still. The video below will demonstrate how to do a Stripping Run with your Pot Still” alt=””>

How to Do A Spirit Run

Having performed multiple stripping runs, it is now time to do a final product run, also known as a spirit run. While participating in the spirit run, you’ll be sorting the heads from the hearts from the tails, which will demand you to maintain a high level of concentration and remain calm, slow and steady. Anybody new to distilling should read this “How To Guide For Cuts and Fractions,” which teaches how to correctly separate heads, heats, and tails during the spirit run and is a great resource for beginners.

Listed below are some further distilling-related articles you might be interesting in reading:

  • What is causing the cloudiness in my moonshine? A recipe for moonshine that includes a sugar wash
  • How to thicken and smooth out moonshine with the help of glycerine

Using a Pot Still: Where To Make Your Cuts

Because there is a Quick and Dirty Cheat Sheet at the bottom of this blog, if you need to get anything done quickly, just scroll down until you reach the bottom of this page. Just keep in mind that manufacturing moonshine with a pot still is a skill that will only improve with time and experience. The temperatures listed here are excellent guides, but the more you distill, the better you’ll be able to determine when to make your cuts depending on your own personal preferences in flavor and scent.

A cut is essentially the point at which you begin and end the process of collecting your distillate.

It is also beneficial to name and number each jar because this will assist you at the end of the procedure when you are combining the ingredients together.

There is no difference between where you make your cuts and how you mix your completed product; it all comes down to the flavor and purity of your moonshine.

Foreshots

The first substance to emerge from the still is the undesirable substance. Foreshots include methanol and other toxins that you do not want to be present in your finished goods. Not only do foreshots contain relatively little ethanol, but they’re also the source of the headache you experience when you’re hungover, as previously stated. In other words, this is what you want to collect—and then toss away. To collect the foreshots, you’ll need to wait until your vapor temperature hits around 175°F (80°C), and Rick suggests collecting at least 4oz each 5 gallon of distillate that you’re distilling.

Once again, this is the bare minimum that we propose for collection and disposal.

Heads

What comes out of the still first is the terrible stuff, and it is the only thing that comes out. Foreshots include methanol and other toxins that you do not want to be present in your finished product. Furthermore, not only do foreshots contain relatively little ethanol, but they are also a contributing factor to the headache that occurs after drinking too much alcohol. Then you’ll have something to collect—and then throw away. When your vapor temperature hits around 175°F (80°C), you’ll collect the foreshots, and Rick suggests collecting at least 4 ounces every 5 gallons of distilled water.

For the third time, this is the bare minimum we propose for collection and disposal.

Hearts

This is where the action is at its most effective. Hearts, also known as your Middle Run, start off at roughly 80 percent alcohol by volume (160 proof) before dropping to 60-65 percent alcohol by volume, or even 40 percent alcohol by volume if you want it stronger. Hearts provide you with the fresh flavor you’re seeking for. You’ll begin collecting hearts when the vapor temperature is around 196°F (91°C) and end when the vapor temperature is approximately 203°F (95°C).

Tails

In distillation, tails are the last component of the distillate, consisting of everything that comes out after the temperature of the vapor rises to 203 degrees Fahrenheit (95 degrees Celsius) – 207 degrees Fahrenheit (98 degrees Celsius) The use of tails for blending is popular, although Rick does not suggest it for palatable alcohol owing to the combination of lower alcohol level and increased congener content in tails used “as-is.” It is possible, however, to combine the tails with the heads that aren’t being used and re-distill the mixture to produce neutral spirits.

Again, the temperatures indicated here are excellent guides for beginners, but the more you distill, the more you’ll be able to choose when to make your cuts depending on your own personal preferences in flavor and scent.

More Distilling Info For Beginners

More articles containing tried-and-true advice may be found here. Take a peek if you have the luxury of leisure to go into the rabbit hole. Alternatively, you may view our full blog by clicking here.

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