How do I make my own moonshine?
- An ounce of lime juice, half an ounce of orange juice, a teaspoon of granulated sugar, an ounce of moonshine, ice, a lime wedge, sea salt or margarita salt. First step: Combine lime juice, sugar and orange juice in a bar glass or cocktail shaker. Add in the moonshine and place ice in the cocktail shaker.
- 1 How do you make moonshine at home?
- 2 What is the easiest way to make moonshine?
- 3 Is making moonshine at home illegal?
- 4 Why is it illegal to make your own moonshine?
- 5 What’s moonshine made of?
- 6 What alcohol is moonshine?
- 7 Can you make moonshine on the stove?
- 8 How long do it take to make moonshine?
- 9 How much moonshine will 5 gallons of mash make?
- 10 Can I make moonshine for personal use?
- 11 What states allow home distilling?
- 12 Is making your own alcohol illegal?
- 13 How much does a gallon of moonshine cost?
- 14 Does moonshine go bad?
- 15 Is moonshine safe to drink?
- 16 How to Make Moonshine: An Easy to Follow Guide from a Master-Shiner
- 17 What Is Moonshine?
- 18 History of Moonshine
- 19 Choosing Your Type of Moonshine Mash
- 20 How to Make Moonshine: What You Will Need
- 21 How to Make Moonshine: The Process
- 22 Final Words
- 23 How to Make Moonshine: A Distillers Guide Corn Moonshine
- 24 How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 25 Getting Started: Picking Your Type of Moonshine Mash
- 26 How to Make Moonshine: Corn Mash Recipe
- 27 How To Make Moonshine: Distilling
- 28 How To Make Moonshine: Collecting Your Distillate
- 29 Conclusion
- 30 How To Make Moonshine: An Easy To Follow Step-By-Step Guide
- 31 What Is Moonshine?
- 32 What You’ll Need
- 33 How Does Distillation Work?
- 34 How to Make a Moonshine Still
- 35 How to Make Moonshine
- 36 Common Mistakes
- 37 Moonshine Mash
- 38 Fermenting
- 39 Frequently Asked Questions
- 40 Homemade Moonshine Recipe Without a Still
- 41 Homemade Moonshine Recipe
- 42 How to Make Moonshine Without a Still?
- 43 Homemade Moonshine Specialty Items:
- 44 Homemade Moonshine: Phase 1 (3 weeks)
- 45 Homemade Moonshine: Phase 2 (2 weeks)
- 46 How to Serve Homemade Moonshine
- 47 How Moonshine Is Made
- 48 Corn Whiskey Moonshine Mash
- 49 Boosted “Thin Mash” Recipe
- 50 Sugar Mash
- 51 Distilling Procedure
- 52 Making Cuts
- 53 Legal FAQ
- 54 How to Make Moonshine the Old-Fashioned Way in 6 Easy Steps
- 55 It Requires:
How do you make moonshine at home?
- Place your mash pot on its heat source and pour in 5 gallons of water.
- Heat water to 165 °F.
- Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize.
- Stir mixture continuously for 7 minutes.
What is the easiest way to make moonshine?
We’re making legal moonshine here, which is an easy moonshine recipe. Directions:
- Pour the grain alcohol into a 1/2 gallon jar with a lid.
- Add all of the blackberries.
- Crush the blackberries with a wooden spoon.
- Seal the jar and let it sit for 3 weeks.
- Shake the jar every other day.
Is making moonshine at home illegal?
The following will apply to you if you live in Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland and Labrador, Nova Scotia, Ontario, Prince Edward Island, Quebec, Saskatchewan, Northwest Territories, Nunavut, and Yukon. The act of making a mash thus making alcohol is not illegal.
Why is it illegal to make your own moonshine?
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’s moonshine made of?
Moonshine is made from any grain or fruit. Traditionally, whatever grain or fruit that is easily accessible in a given place at a given time would be the base ingredient of choice. However, the moonshine that we know today typically uses corn as the main source of fermentable sugar.
What alcohol is moonshine?
Moonshine purists define the spirit as a homemade, unaged whiskey, marked by its clear color, corn base and high alcohol content—sometimes peaking as high as 190 proof. Traditionally, it was produced in a homemade still and bottled in a mason jar.
Can you make moonshine on the stove?
Fill the pot 2/3 full with tap water (10 gallons or 37.8 L), then place the pot on the stove and turn the burner to high. Cook the cornmeal. Add the sugar and yeast. Ferment the mash.
How long do 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 much moonshine will 5 gallons of mash make?
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.
Can I make moonshine for personal use?
Today, people make artisan moonshine out of a sense of nostalgia and preference for taste. These can be sold in liquor stores or brewed just for personal use. However, distilling alcohol at home, even for personal use, is illegal under federal law. These produced legal moonshine for sale and distribution.
What states allow home distilling?
This tax is built into every bottle of spirits you buy so it’s not a special tax on home made spirits. If you do the calculations, you’ll find your favourite spirits cost up to 90% less when you take the tax off.
Is making your own alcohol illegal?
It’s perfectly legal to own a still, and you can even use it, as long as you’re not making alcohol – so, you can make essential oils without a permit, or perfume, or distilled water. According to federal law, making beverage alcohol at home is illegal, plain and simple.
How much does a gallon of moonshine cost?
The selling price is around $25 a gallon if sold in bulk, or $40 for retail price. “They can make as much as $10,000 a month,” the task force said.
Does moonshine go bad?
Although different sources will say different things, the answer for whether moonshine can go bad or not is clear – a bottle of unflavored moonshine, much like other plain spirits, has an indefinite shelf life.
Is moonshine safe to drink?
Illegal moonshine remains dangerous because it is mostly brewed in makeshift stills. It can be dangerous on two levels, both during the distilling process and when consuming it.
How to Make Moonshine: An Easy to Follow Guide from a Master-Shiner
When you watch movies, have you ever been curious about how they claim to manufacture moonshine in their bathtub at home? It’s not like it’s rocket science, after all! It’s actually rather simple to create at your own convenience. Make sure to read this article on moonshine, which includes some fascinating facts about the drink! How to Make Your Own Moonshine
What Is Moonshine?
When you watch movies, have you ever been curious about how people claim to create moonshine in their bathtubs at home? So it isn’t like we are dealing with rocket science here! Creating your own version at home is actually rather simple. Please have a look at this instruction on how to create moonshine at home, which includes some fascinating information about moonshine!
History of Moonshine
Firstly, some pretty fascinating information about moonshine before we get started on how to produce your first batch of homemade moonshine will be shared with you. The word “moonshine” comes from the fact that it is unlawful to produce and thus must be done at night or under the light (or shine) of the moon. Farmers employed this to supplement their income throughout the historical period since low-value maize harvests could be transformed into high-value whiskey. Because of the high level of alcohol taxation in the United States, the government had a hand in this.
Illegal alcoholic beverages, such as moonshine, were transformed overnight into one of the most successful enterprises in the country.
When alcohol became once again legal, the good times came to an end.
Choosing Your Type of Moonshine Mash
Moonshine may be prepared from a variety of mashes that contain a variety of different components. There are also a variety of recipes you may experiment with, depending on the taste you want to emphasize the most. In this article, we’ll show you how to make the most fundamental recipe so that you may build on it in the future.
The Classic: Corn Whiskey
Moonshine may be prepared from a variety of mashes that contain a variety of substances. It’s also possible to experiment with different recipes, depending on the flavor you’re aiming to get. The most basic formula will be provided in this article so that you may improve on it for future use.
The Sugar Shine
Moonshine may be prepared from a variety of various mashes that contain a variety of different components. There are also a variety of recipes you may experiment with, depending on the taste you want to emphasize. In this article, we’ll walk you through the most fundamental recipe so that you may expand on it in the future.
This concoction is simply a mashup of the two that came before it. There are a lot of individuals who utilize this method since it is a more easy and cost-effective way to make moonshine that comes quite close to the original taste of moonshine.
It allows you to double your yield while utilizing the same amount of corn by substituting table sugar for a portion of the corn.
How to Make Moonshine: What You Will Need
- The following ingredients: 5 gallons of water
- 8.5 lb. of flaked corn maize
- 1.5 lb. of crushed malted barley
- Bread yeast
- Optional sugar
Ingredients: 5 gallons of water, 8.5 lbs. of flakes corn maize, 1.5 lbs. of crushed malted barley, bread yeast, optional sugar, and salt
- Mashpot, fermentation bucket, heat source with temperature control, thermometer, long spoon, weighing scale, and two different containers
Make sure your bucket has a lid and an air-lock before you start.
For the Fermentation Process
- Water meter
- PH meter (optional
- For advanced students)
- Citric acid
- Moonshine still
- Mash water that has been fermented and filtered
- Cleaning supplies
- Column packing
- Mason jars
- And other items.
How to Make Moonshine: The Process
The still used to make moonshine; the mash water that has been fermented and filtered Cleaning supplies; column packing; Mason jars; and so forth.
- Prepare all of your components by weighing and measuring them. Installing the mash pot on top of the heat source and turning it on Pour in 5 gallons of water and bring it to a boil until it reaches 165 degrees Fahrenheit. Once the temperature hits 165 degrees Fahrenheit, switch off the heat source. In a separate bowl, combine your measured amount of offlaked corn maize. During the next 7 minutes, continually stir the mixture. Make sure the temperature is correct and continue stirring numerous times. This should be done for 30 seconds every 5 minutes until the product cools down to 152 degrees Fahrenheit. Once the beer has cooled to 152 degrees Fahrenheit, add the calculated amount of crushed malted barley. Check the temperature one more time. Stir for 30 seconds every 20 minutes until the liquid has cooled to 70 degrees Fahrenheit, then stop stirring. While this can take hours, you can expedite the process by using an immersion chiller
- Nevertheless, this is not recommended. Once the mixture has been allowed to cool to the right temperature, addyeast
- Transfer the mixture back and forth between different containers for 5 minutes to aerate it. Fill the fermentation bucket halfway with the mixture.
Please keep in mind that the components we listed above will vary depending on the formula you use if you are preparing something other than the conventional corn-barley-yeast moonshine.
Step2: Fermenting Your Mash
Now that you have your mash, let it aside to ferment for 1 to 2 weeks at room temperature before using it. Keep in mind that the temperature plays a crucial role in your achievement. Because the yeast will fall dormant if the temperature drops too low, the fermentation process may come to a halt. Keep in mind that yeast prefers a warm and wet environment. The yeast is responsible for consuming all of the sugar content and converting it to alcohol. The greatest results are obtained by using a hydrometer to measure the specific gravity of your mixture both before it begins fermenting and after it has finished fermenting to guarantee that your combination has completely used all of its sugar.
Record the specific gravity readings at the start of the fermentation process and at the conclusion of the fermentation process.
After the fermentation period has ended, remove the mash water from the combination using a siphon. By straining everything through a cheesecloth, you can ensure that all of the solid debris and sediment is left behind. Fill a jar halfway with the filtered mash water and set aside. Step 2 (Advanced): (Optional) Some distillers choose to add 2 teaspoons of gypsum to the mash water at this point in the process. After that, they conduct a pH test on the mash water. The pH level should be between 5.8 and 6.0 under ideal conditions.
You’ve completed the most difficult phase in the process of creating mash water for your moonshine: boiling the water. Simply distill your mash water to remove all of the alcohol content and separate it into a pure form is all that remains. Keep in mind that, like the mash preparation process, the distillation process is both a science and an art form. Keep in mind that it will take a lot of practice and trial and error before you become proficient in this area, so be patient with yourself. Note-taking is strongly recommended throughout the distillation and moonshine-making processes so that you may identify areas for improvement when you start a new batch of moonshine.
Prepping Your Still
Creating the mash water for your moonshine is the most challenging phase in the process. Simply distill your mash water to remove all of the alcohol content and separate it into a pure form. Please keep in mind that distillation is a science as well as an art form, similar to the process of producing mash.
Keep in mind that it will take a lot of practice and trial and error before you become proficient in this area. Note-taking is strongly recommended throughout the distillation and moonshine-making process so that you may identify areas for improvement when you begin a new batch of moonshine.
Running Your Still
It is the process of separating distinct compounds from one another by taking use of the differences in evaporation temperatures between the substances that is referred to as distilling. This method does not result in the production of alcohol, as the yeast has already done so for you throughout the fermentation phase. This is most likely one of the most critical phases in the production of your alcoholic beverage. It merely serves to separate the alcohol from the other constituents of your mash water, not to purify it.
Consequently, here’s what you must do:
- Slowly raise the temperature to 150 degrees Fahrenheit. You should switch on the condensing water if your arrangement has a condenser after you reach this point. Increase the heat to its highest setting until the still begins to leak. Maintain a temperature between the boiling point of water and the boiling point of alcohol (173°F and 212°F)
- Timing the drips as they increase in pace until you reach 3 to 5 drips per second is recommended
- Once you have reached this drip rate, reduce the heat to keep it constant. You may generally achieve this by turning the volume down to a medium level.
Keep your moonshine from dripping into a plastic container since this might contaminate your drink with BPA and cause other problems. PRO TIP:
Step4: Collecting Your Distillate
You’ve successfully completed the process of manufacturing moonshine! All that is required is that you collect it together with the remainder of your distillation’s yield.
These are the initial 5 percent of the liquid separated by your distillation process, which is referred to as the foreshots. The foreshots have the highest concentration of alcohols that evaporate the earliest in your corn mash water. It is important to remember that this should never be consumed. Methanol may be included in foreshots, and ingesting it can be quite harmful. Methanol has the potential to make you blind as well as create other health concerns. If you’re going to do it, you might as well use rocket fuel to get it done.
The heads, like the foreshots, contain volatile alcohols, which you should aim to avoid eating as much as possible. While this will not cause you to go blind, it will cause you to suffer from a severe hangover, which is not really pleasant. After you have deleted the foreshots from your goods, the heads account for the remaining 30% of the total. This “solvent” fragrance is caused by the alcohols in them, particularly the acetone that is found in the heads. Once again, gather the heads in a separate container and dispose of them properly.
The remaining 30 percent, which is produced by your distillation process, is primarily composed of ethanol. This is the type of material you should be collecting and preserving. By now, the unpleasant, solvent smell that you detected in the heads should have vanished from your product. This is the time when the flavor of your moonshine, or whatever flavor you desire from your recipes, should emerge. Your product should have a smooth and pleasant flavor to it. It is at this point that your abilities and experience will be put to use.
With your product approaching the end of its lifespan, you will reach the conclusion of its ethanol lifecycle and go on to its last stage: the tails.. Tails account for around 35 percent of your total production. They will also have a distinct flavor due to the use of the hearts. You’ll notice that the sweetness from the sugar has been much reduced in comparison to before.
Even the top layer of your alcohol will have an oily appearance. Because of the water, carbs, and proteins in it, it will also feel slick when you rub your fingers between your fingers. You may either save the tails for subsequent distillation or toss them away immediately after harvesting.
Step5: Proper Storage
Congratulations! You’ve had a successful run, completed the full process, and are now the proud owner of your very own moonshine! Remember to clean up your entire setup, allow it to dry completely, and then store it in a cold, dry environment.
Congratulations! The run went well, and you completed the full process, resulting in your very own moonshine! Remember to clean up your entire setup, allow it to dry completely, and then store it in a cold, dry location.
How to Make Moonshine: A Distillers Guide Corn Moonshine
This book is a distillers’ guide to making moonshine. Moonshine made with corn
How to Make Moonshine:A Distillers Guide For Corn Moonshine
Guide for Distillers on How to Make Moonshine Moonshine from corn
Getting Started: Picking Your Type of Moonshine Mash
When preparing to make a batch of moonshine, we have a number of different mashes from which to pick. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity. This insight paved the way for the development of our beloved booze. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices.
- As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.
- With the same amount of maize, you may increase your mash yield by a factor of two.
- In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.
- Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.
How to Make Moonshine: Corn Mash Recipe
- A five-gallon bucket of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, a mash pot, a fermenting bucket, a heat source, a thermometer, and a long spoon.
- Start by placing your mash pot on a heat source and filling it with 5 liters of water
- Heat the water to 165 degrees Fahrenheit. After reaching 165 degrees Fahrenheit, turn off the fire and quickly whisk in 8.5 pounds of flaked corn maize. Continue to stir the mixture constantly for 7 minutes. Check the temperature every 5 minutes and stir the mixture for 30 seconds each time until the temperature reaches 152 °F. When the liquid has cooled to 152 degrees Fahrenheit, add 1.5 pounds of Crushed Malted Barley and stir well. Check the temperature every 20 minutes and whisk for 30 seconds until the mixture has cooled to 70 degrees Fahrenheit. It takes many hours for this process to complete on its own, however the addition of an immersion chiller can dramatically shorten this timeframe. When the liquid has cooled to 70 degrees Fahrenheit, add the yeast. Allow for 5 minutes of aeration by pouring the mixture back and forth between two different containers. Fill the fermentation bucket halfway with the mixture. We provide entire kits for them as well as the supplies you’ll need to make them yourself. It is critical to have the bucket, cap, and air-lock on hand at all times. The use of a spigot also makes pouring more convenient.
George Duncan over at Barley and Hops Brewing also has a great video onHow To Make a Great Moonshine Mash.Check it out below!
- PH Meter (Advanced)
- Cheese Cloth
- Citric Acid
- And other supplies.
Store the mash at room temperature for 1-2 weeks to let it to ferment. The temperature is critical because if the temperature drops too low, the fermentation will halt since the yeast will become dormant. Make use of a hydrometer and verify the specific gravity at the beginning of fermentation and at the end of fermentation to confirm that all sugars have been used. This will tell you how much ABV (alcohol by volume) was created throughout your fermentation. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process.
Watch this video to learn how to operate a hydrometer.
To correct pH, carefully siphon mash water out of the mixture, making sure to leave behind all solid material and sediment. Pour the mash water into a container and set it aside. It is advised that you strain the mashed potatoes through a cheesecloth at this point. The presence of solid debris in your mash water might result in headaches that you’d want to avoid.
(Advanced) This is the stage at which some distillers may add 2 teaspoons of gypsum to their mash water. After that, they do a pH test on their mash water. The pH ranges from 5.8 to 6.0, which is good. Use citric acid to lower the pH of the water, then calcium carbonate to raise it again.
How To Make Moonshine: Distilling
- Fermented and strained mash water, cleaning products, and column packing are all used in the production of whiskey.
You did an excellent job! You’ve finished the hard work of making mash water for your moonshine! Congratulations! Finally, distillation and separation of all of the alcohol content into a refined form are required. Similarly to the process of creating mash, distillation is both an art and a science. Exercising your distilling skills is the most effective method to improve. We encourage that you take notes during the procedure so that you can improve with each subsequent run. In the event that you are in need of equipment or supplies, we can help you out.
We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.
Prepping Your Still
Maintaining a consistent level of preparation for your still is essential. However, even if you cleaned and let your still to sit for a bit after your last run, it is still advised that you clean it before transferring your mash water. This is especially true for copper stills that have a salt deposit on their surfaces. If you want to include packing in your column, now is the time. Fill your column with the amount of copper packing that is appropriate for your particular arrangement and use it as a filter.
Last but not least, it’s time to fill the still with your mash water.
The goal here is to reduce the amount of sediment in your mash water to as near to zero as you possibly can.
Running Your Still
Now comes the exciting part! Distillation is a fantastic procedure that takes a long time. Those of you who are unfamiliar with the science may get the fast and dirty version by clicking on the link below. When distinct compounds are separated using distillation, it is done so by taking advantage of the differences in evaporation temperatures of the substances. Rather of producing alcohol, this procedure separates it from the rest of the components present in your mash water. During the fermentation process, you produced all of the alcohol (well, the yeast did).
If your arrangement includes a condenser, switch on the condensing water whenever the temperature reaches 150 degrees Fahrenheit.
Keep track of how fast your drips are increasing in pace until you reach 3 to 5 drips per second.
How To Make Moonshine: Collecting Your Distillate
Congratulations, you have progressed from researching How to Make Moonshine to actually creating your own moonshine!
Make certain that you are pouring your distillate into a glass container as you are generating it. Never use plastic containers since they can contaminate your product with BPA, among other things, and cause additional problems.
In terms of percentage of your total productivity, the foreshots will account for around 5 percent. These are the alcohols that evaporate the earliest in your mash water and should never be consumed. Foreshots may contain methanol, and they should never be taken in any form. Methanol, among other things, has the potential to cause blindness. Gather the foreshots and place them in a separate container before throwing them away.
It is estimated that the heads account for around 30 percent of your total production. The heads, like the foreshots, contain volatile alcohols as well as other compounds. However, rather than causing blindness, the consequences are more mild – akin to having a bad hangover for many days. Because to the presence of alcohols such as acetone, the heads will have a characteristic “solvent” scent to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.
This is the good stuff, which is primarily composed of ethanol. The following approximately 30 percent of your total production is comprised of the hearts. You should be able to smell the harsh, solvent-like scent that was present during the heads at this stage. The flavor of corn mash moonshine should now be smooth and sweet, as it should have been previously. This is the level at which ability and experience are most important. It takes a certain amount of skill to keep your hearts well-isolated while simultaneously increasing their output.
When you reach the conclusion of the ethanol process and enter the final step of your manufacturing process, you reach the tails. It is estimated that the tails will account for around 35% of your total production. The tails will have a completely distinct flavor from the hearts. You’ll notice a significant decrease in sweetness, and you may even see an oily top-layer on your product at this point. The substance will start to feel slick between your fingertips at this point. This is because to the presence of water, carbs, and proteins.
Congratulations for completing the task. We hope you were able to produce a fantastic batch. The only thing left to do is thoroughly clean your whole equipment. Allow for complete drying before storing in a cold, dry location. Learning how to create moonshine requires you to take on the roles of both a scientific and an artist at the same time. There’s a delicate balance to be struck here, and it can take years to master. We urge that you keep meticulous records of your moonshine production at all times.
Thank you for stopping by.
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If you enjoyed this advice on how to produce moonshine, you might also be interested in our instructions on how to make rum and how to make vodka.
Please let us know what you think of this tutorial by leaving a comment or giving it a star rating in the section provided below. The most recent update was made on October 25, 2021.
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How To Make Moonshine: An Easy To Follow Step-By-Step Guide
Moonshine has been around for as long as it has been infamous. A lengthy and scandalous history has been written about moonshine, beginning with the rum runners in the 1700s, continuing with stories of individuals going blind from drinking these alcoholic drinks during Prohibition in the 1920s, and culminating with the current generation of homebrewers. So, what is it about homemade moonshine that has us so intrigued and intrigued? Why did individuals take the danger of breaching the law in order to create it?
- The answer is found in a sense of fulfillment.
- Many individuals take great delight in making their own, while others still find it exhilarating to follow the rules of the road and stay inside the law.
- Every aspect of the fundamentals of distillation has been covered, from how to construct your own still to the mechanics of the distillation process itself.
- So let’s get started with the fundamentals.
What Is Moonshine?
Maize liquor (also known as backwoods whiskey) is a transparent, unaged whiskey that is manufactured at home by the distillation of corn. It is mostly manufactured from maize, however it may also be created from other ingredients, and it contains a significant amount of alcohol. Moonshine was first introduced to North America by Scottish and Irish immigrants, and it quickly became a staple in the region. A prohibition against moonshine was passed in 1791 by Alexander Hamilton (yep, the same Alexander Hamilton from the musical Hamilton) that resulted in its manufacture being moved underground and onto the black market.
Even while illegal moonshine manufacture continues to be practiced today, licensed distilleries are now producing it for sale in liquor stores.
What You’ll Need
- Large stainless steel pot with a cover that fits well and shuts tightly
- Electric hot plate, 5-gallon bucket, cooking thermometer, refrigerator coil or copper tubing (20-foot length), and a few more items. 3/8 inch compression adapter to 3/8 inch compression adapter Teflon tape
- High-temperature hot glue
- And other materials File made of metal
- Drilling with 1/8-inch and 3/8-inch drill bits
How Does Distillation Work?
Extraction and purification of alcohol from mash corn (or rye, barley, etc.) are two important steps in the process of moonshine distillation. In order to extract the alcohol from the mash, it is first heated to the point of vaporization. Once the vapor has been eliminated, the liquid is cooled until it returns to its liquid state, resulting in clear alcohol. It is not a difficult procedure, but it is extremely sensitive and does not tolerate change well.
How to Make a Moonshine Still
Despite the fact that there are several alternatives for purchasing a still, many individuals find it to be both cheaper and more fulfilling to create their own pot still. As you can see in the illustration above, it is not difficult to construct a still, and the majority of the materials can be obtained from your local hardware shop.
Making a still for marijuana distillation is a pretty simple technique that takes only a few steps. It is not necessary to be an engineer in order to construct one; simply follow these basic procedures.
Step 1: Making the Lid
The very first step is to drill many holes in the mash pot cover to allow for drainage. You’ll need to drill two holes, one of 1/8 inch and one of 3/8 inch in diameter. Prepare the lid by drilling two holes on either side of it, about two inches from the edge of the lid. Use the file to smooth off any rough edges that may have formed.
Step 2: Adding the Thermometer
Put Teflon tape around the post of your culinary thermometer probe near the dial, and then put it back in its place. It is possible to use either digital or analog thermometers. Continue to do so until the thermometer is snugly fitting into the 1/8 inch hole. To complete the seal, put hot glue around the outside of the hole. Using high-temperature hot glue should prevent the adhesive from melting while the distillation process is in progress, according to the manufacturer.
Step 3: Adding the Compression Adaptor
Put Teflon tape around the post of your cooking thermometer probe near the dial and set it aside. Thermometers that are digital or analog will function. Continue to do so until the thermometer is securely seated in the 1/8-inch hole of the thermometer. Afterwards, use hot glue to fix the hole to ensure a proper seal. Using high-temperature hot glue should prevent the adhesive from melting while the distillation process is taking place.
Step 3 ½: Shape the Coil
Take your cooking thermometer probe and wrap it around the post near the dial with Teflon tape. Thermometers that are digital or analog will both function. Continue to do so until the thermometer is securely seated in the 1/8-inch hole. Then, using hot glue, close the hole completely. Because hot glue melts at high temperatures, you shouldn’t have to worry about it melting while you’re distilling.
Step 4: Attaching the Refrigerator coil
Place the female end of the compressor adaptor (the nut with the threads on the inside) onto the end of the refrigerator coil so that the open end is facing out. After that, insert the ferrule (the little bell-shaped object that came with the adapter) into the end of the coil and tighten the screw. In the end, screw the adapter together, making a connection between the coil and the lid.
Step 5: Setting up the Bucket
Make a hole about an inch from the bottom of the bucket’s base with the 3/8-inch drill bit and the 3/8-inch bit. Because here is where the coil will emerge, it is important to drill the hole at an angle that corresponds to the direction of the coil’s exit. Pass the end of the coil through the hole until an inch or two of it protrudes from the other side. Make sure there are no leaks by applying glue all around the opening. This will be the condenser for your system.
Optional Step 6: Extra Security
If the coil shifts around too much in the bucket, clamps or brackets can be used to keep it from moving about.
How to Make Moonshine
If the coil shifts about too much in the bucket, clamps or brackets can be used to keep it from shifting around.
Step 2: Ice
Fill the condenser with ice to prevent overheating.
This ice is essential because it will aid in the conversion of the alcohol vapor back into liquid. Using a coil that is too short or not using ice can result in a large portion of the moonshine being lost to vaporization.
Step 3: Heating
Set the hotplate to a temperature slightly below boiling. The actual evaporation temperatures are a matter of personal choice, but the goal is to evaporate the alcohol slowly, thus generally speaking, lower temperatures are preferable. The recommended temperature range is 172-210°F (78-99°C), however I recommend keeping the temperature around 200°F (93°C) for the best results. Consistently raise and lower the cooking temperature.
Step 4: Sit Back and Wait
Now that you have completed the necessary preparations, all that remains is to wait. As the mash boils, the alcohol will evaporate and climb to the top of the pipe system. Ice will chill the liquid as it goes down the length of the coil, causing it to revert to a liquid state. The liquid will then gently drain out of the end of the pipe and into whatever glass container you have waiting for it at the other end. Here it is, the high-quality product you’ve been looking for. Tada!
We all make errors from time to time. Even though making mistakes is nothing to be embarrassed of, when those mistakes might have life-threatening repercussions, you might want to do some research before getting started. A few of the most common blunders distillers make are listed below.
When it comes to distilling, math is not everyone’s strong point, and neither is following recipes, but you may want to double-check your calculations if you want to do it right. The use of too much or too little of any component might completely derail the delicate process.
Lack of Testing
If you are utilizing a handmade still, you must put it through its paces. It should be put through its paces. It should be tested again. There are a plethora of problems that untested stills can create. Trust me on this. You don’t want to discover a leak in the middle of the distillation process or have a connecting point explode.
Using the Wrong Materials
Test your homemade still before using it for any purpose. Put it through its paces and see how it works. Make a second attempt to see what happens. So many problems might arise when stills are not thoroughly evaluated. Believe me when I say that A leak discovered halfway through distillation, or a connecting point that explodes, are things you don’t want to happen to you.
Too Much Heat
Although it may be tempting to accelerate the process by increasing the temperature, this is not a good idea. Not only would increasing the heat destroy the brew and leave it with a burned flavor, but it can also cause pressure build-up and explosions in the surrounding area. Also, use caution if you are need to handle a functioning still. Any skin that comes into contact with a scorching hot still will suffer the consequences.
Although it may be tempting to expedite the process by increasing the temperature, this is not a good idea in most cases. Not only would increasing the heat damage the brew and leave it with a burned flavor, but it can also result in pressure build-up and explosions in the process.
If you have to deal with a functioning still, use caution. Any skin that comes into contact with a scorching hot still will suffer as a result.
There are several corn moonshine mashrecipes to choose from. In traditional mash, cornmeal is the most important element, as I already said. Corn mash is used to create a smooth, full-bodied, and powerful whiskey. Despite the fact that this is the traditional procedure, some individuals do not appreciate the mild maize flavor tones in the whiskey. There are several ways to prepare mashed potatoes, as well as numerous recipes to pick from. If you are proficient in the production of moonshine, you may experiment with other flavors.
- The following are some more common flavored moonshine recipes: sugar shine mash, hybrid mash, and fruit mash.
- This helps to balance out the corn flavor without detracting too much from the original flavour.
- For those who wish to add sugar to a fruit mash, there are several excellent resources for balancing the quantity of sugar added to each fruit with the amount of sugar that each fruit starts with, among other things.
- Too much sugar might give your end product a cidery flavor if you use it too often.
Recipes for making maize moonshine may be found online. Cornmeal is the key ingredient in traditional mash, as I previously stated. Smooth, full-bodied, and powerful whiskey is made from corn mash. However, while this is the traditional procedure, some people are not like of the delicate maize flavor tones in the whiskey that are produced by this process. Mash may be prepared in several ways, and there are numerous recipes to select from while preparing it. When it comes to moonshine, you may make your own concoctions if you have the necessary skills.
Sugar shine mash, hybrid mash, and fruit mash are all other common flavored moonshine recipes.
Using this method, you may balance out the corn flavor without detracting from the original flavour.
There are many excellent resources for finding the right balance between the quantity of sugar you add to each fruit and the amount of sugar each fruit starts with when making a fruit mash.
If you wish to prepare a fruit mash, I recommend that you study up on this because the amount of sugar required will vary based on the fruit you choose. If you use too much sugar, your end product will have a cidery flavor.
Frequently Asked Questions
If you still have unanswered questions about the moonshine-making process, have a look at the following commonly asked questions.
Why is moonshine dangerous?
Because of the presence of methanol in moonshine, the most dangerous aspect of consuming it is the risk of getting alcohol poisoning (methyl alcohol, also known as wood alcohol). If you do not correctly distill moonshine, you may end up with traces of methanol in your product. A single alcoholic drink of methanol can induce lifelong blindness, and a single drink of 30ml can result in death.
Can I buy ready-made moonshine stills?
Absolutely. While there are many different moonshine kits and stills to choose from, the most of them are rather pricey. A ready-made, high-quality still would be difficult to obtain for less than $100 if you were looking for something similar.
Can I distill other things in the moonshine still?
Yes. When using a moonshine distiller, you can distill nearly any alcoholic beverage. It should work as long as there is alcohol to be extracted from the mixture. There are many different grains and oats, as well as wines and liquors, that fall under this category.
Can I make fermenting any faster?
While there are methods for expediting the fermentation process, the majority of them will not work with moonshine mash. The one advice that can truly assist you in speeding up fermentation is to mash the ingredients together as the name indicates. Using a fork, mash the corn. The fruit should be mashed. Anything that is going to be fermented should be mashed. This increases the amount of surface area available for fermentation, allowing for more sugars to be fermented at the same time.
Homemade Moonshine Recipe Without a Still
Making moonshine is a lot of fun, and you’ll have a great time! We’re creating legal moonshine in this video, and it’s a simple moonshine recipe to make. This is the most effective method of making moonshine without the use of a still. Furthermore, you can adapt this moonshine recipe to practically any flavor by substituting fresh fruits for the sugar. The following is a recipe for Blackberry Moonshine, which is a deliciously fruity taste moonshine.
Homemade Moonshine Recipe
You won’t have to be concerned about blowing up your moonshine still! Using only a few simple ingredients and a little patience, anybody can prepare this homemade blackberry moonshine recipe. In addition, we’ve included our four favorite ways to serve homemade moonshine in the section below. Do you want to learn how to produce Apple Pie Moonshine? Here’s the recipe for our regionally renowned dish: Apple Pie Moonshine is a delicious alcoholic beverage.
How to Make Moonshine Without a Still?
Moonshine is a high proof grain alcohol that is created at home and is not aged, with a level of around 190 proof. The process of making moonshine from scratch, beginning with a corn mash and continuing through distillation, is time-consuming and illegal without a license. No need to go through this time-consuming process (with unclear outcomes) when we can legally purchase 190 proof grain alcohol instead. A high proof alcohol serves as the foundation for aged and flavored liquors such as whiskey and vodka, among other things.
I often drink Everclear, Mohawk, or Nikolai, all of which are easily accessible at liquor stores around the country.
The procedure is roughly the same for most fruit-flavored moonshine recipes, regardless of their complexity. In addition, our really popularApple Pie Moonshinerecipe could be of interest to you.
Homemade Moonshine Specialty Items:
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- 1/2 gallon jar with a tight-fitting lid (such as the one in the photo below) to keep moonshine and berries preserved. Mason jar glasses for pouring moonshine cocktails that have a classic, genuine appearance
Are you prepared to begin? Here’s how to create moonshine the traditional way.
Homemade Moonshine: Phase 1 (3 weeks)
- Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
- Combine all of the blackberries in a large mixing bowl. Prepare the blackberries by crushing them with a wooden spoon. Close the jar and set it aside for three weeks. Every other day, give the jar a good shake.
Ingredients for homemade moonshine include grain alcohol and blackberries.
Homemade Moonshine: Phase 2 (2 weeks)
After the alcohol and blackberries have been infusing for three weeks, you’ll produce a simple syrup to add to the mixture and combine everything together. Ingredients for Simple Syrup: It will take 3 weeks to infuse the alcohol and blackberries in the combination, after which you will prepare a simple syrup that will be added to the mixture. Ingredients for simple syrup:
- After the alcohol and blackberries have been infusing for three weeks, you’ll produce a simple syrup to add to the combination and let it sit for another week. Ingredients in Simple Syrup:
When finished, the resultant moonshine has a robust 95 proof and a delicious blackberry taste.
How to Serve Homemade Moonshine
95 proof moonshine is produced, and it has a beautiful blackberry taste to go with it.
- In Phase 1, you’ll need 1 liter of 190 proof grain alcohol (Everclear), which you may get at a liquor store. 3 6oz containers of fresh blackberries (Phase 1)
- 3 6oz containers of frozen blackberries (Phase 2)
- 4 cups water (Phase 2)
- 3 cups sugar (Phase 2)
- 4 cups cornstarch (Phase 2)
Phase 1 consists of the following steps: (3 weeks)
- Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
- Combine all of the blackberries in a large mixing bowl. Prepare the blackberries by crushing them with a wooden spoon. Close the jar and set it aside for three weeks. Every other day, give the jar a good shake.
Phase 2 consists of the following steps: (2 weeks)
- Phase 2 consists of the following activities: (2 weeks)
Phase 2 of the project (2 weeks)
How Moonshine Is Made
Firstly, a quick reminder that distilling alcohol is unlawful unless you have an approved federal fuel alcohol or distilled spirit plant authorization in addition to the appropriate state permissions. Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation.
- A boosted “Thin Mash” Moonshine made with corn whiskey
- A sugar mash
- Distilling booze, cutting booze, and legal questions are all covered.
Corn Whiskey Moonshine Mash
Making the mash recipe below and then distilling it would be unlawful pretty much anyplace in the United States if you did not have the required commercial distillers permits, to reaffirm what we indicated at the beginning of the essay. As a result, please do not do this at home. If you’re a commercial distiller, on the other hand, continue reading. As far as classic, all-grain corn whiskey recipes are concerned, this recipe would be regarded the gold standard since the components employed should result in a pleasing scent, rich taste, and a smooth finish, with the corn flavor and aroma coming through loud and clear.
The video below shows an all-grain mash that includes a little amount of malted barley to help in starch conversion.
- 2.25 pounds malted and crushed barley
- 6.75 gallons water
- 9 pounds flaked maize (corn)
- Brewer’s yeast (sometimes known as distillers yeast, or even bread yeast)
- Optional: granulated sugar (optional)
- We brought the water temperature up to 165 degrees Fahrenheit. We added the maize (in a nylon filter bag or a steel mesh basket), and then we added the beans. It was left to sit until the temperature naturally dropped to 148 degrees Fahrenheit after which it was stirred again. Allow for 60 minutes of simmering time, stirring every 10 minutes, after which we added the malted barley. We take the grains out of the kettle and let them to drip into the kettle. We pasteurized the food by heating it to at least 170 degrees Fahrenheit (an optional step)
- To achieve this temperature, we cooled the mash to 75 degrees Fahrenheit. After that, we moved the mixture to a fermentation bucket and added yeast
- We let the fermentation to take place for 7-10 days.
However, while it is lawful to make the mash indicated above, distilling it is not. More information about the laws of distillation may be found below.
Boosted “Thin Mash” Recipe
The complete approach demonstrated in the video above, which includes the addition of sugar, really more truly reflects the process of generating a thin mash. Thin mash is a mixture of grain and granulated sugar that is served cold. But why is this so? When it comes to mashing corn, it can be tough to work with since it becomes incredibly thick before the starch begins to break down and turn into sugar. In practice, this implies that producing a mash using maize that has more than 8-10 percent alcohol can be challenging.
We were able to boost the initial alcohol percentage of the beer by adding granulated sugar after the mash.
It’s important to remember that preparing this mash is legal.
More information about the laws of distillation may be found below.
The table below illustrates how the addition of sugar raises the alcohol by volume (ABV). According to the data, 8lbs of sugar would be required to raise the sugar content of a 5 gallon corn mash from 10 percent to 19.5 percent (which would necessitate an increase of 9.5 percent).
|Added Sugar vs. Potential Alcohol in 1, 5, and 10 Gallons of Mash|
|Pounds of Sugar||1 Gallon Mash||5 Gallon Mash||10 Gallon Mash|
The phrase “sugar mush” is used loosely in this context. It primarily refers to high proof alcohol that is manufactured only from granulated sugar and contains no grain. When converting starch to sugar, it does not require the use of a mash and the technique for manufacturing it is quite straightforward. Making it is as simple as dissolving white table sugar in water, boiling it to pasteurize it (if desired), adding yeast nutrition (which is extremely crucial), and adding yeast.
distilling alcohol without the right authorization, as we’ve stated multiple times in this post and hundreds of times on this website, is prohibited. Don’t do it unless you have the right licensing and authorization. Our description of it here is just for the purpose of education, and it is not intended to be relied upon by any person or entity as a scientific foundation for any act or decision. Heating a combination of water and alcohol (beer) to a temperature at or above 174 degrees Fahrenheit but below 212 degrees Fahrenheit is the process by which distilling alcohol is performed.
distilling alcohol without the right authorization, as we’ve stated several times in this post and hundreds of times on this website, is prohibited. Keep it to yourself unless you have the right licensing and authorization. Our description of it here is just for the purpose of education, and it is not intended to be relied on by any person or entity as a scientific foundation for any act or decision of any kind. Heating a combination of water and alcohol (beer) to a temperature at or above 174 degrees Fahrenheit but below 212 degrees Fahrenheit is the process by which distilling alcohol is done..
Is distillation a legal activity? According to federal regulations, possessing a still of any size is allowed and does not necessitate the acquisition of a permission. It must be noted, however, that the still must be used, or intended to be used, solely for the distillation of non-alcoholic substances. In order to distill alcohol, a federal DSP or fuel alcohol permit, as well as state and local permissions, are necessary in addition to state and local permits. Additionally, several states restrict the possession of stills under all circumstances, regardless of the usage or intended use of the object.
We encourage you to read our comprehensive legal statement for further information on the legality of distillation.
How to Make Moonshine the Old-Fashioned Way in 6 Easy Steps
If you purchase an item after clicking on one of the links on this page, we may receive a commission. Commissions have no impact on the content of our editorial pages. See the full disclosure for more information. Have you ever seen the television program ” Moonshiners”? It’s one of my guilty pleasures, to be honest with you. I really enjoy the sense of humour that the characters finds in one another and in the woods. However, I admire their ability to produce a beverage and to carry on a history that was instilled in them from an early age by their parents and grandparents.
Keep in mind that while it is lawful to own a moonshine still, it is completely prohibited to distill any alcoholic beverages without a license.
Following my viewing of the show, I became intrigued by the moonshine production process and began doing some investigation.
Following your education in the distillation process, you should have a greater appreciation for the companies that produce the legal alcoholic beverages you consume, as well as for the original moonshiners who figured out how to do it with little knowledge of science, and in the middle of the woods no less.
The following is the procedure for producing traditional corn whiskey:
- A total of 5 litres of water
- 8.5 lbs of cracked or flaked maize
- 1.5 lbs of crushed malted barley
1. Make the Mash
The method begins with the heating of 5 liters of water to 165 degrees Fahrenheit. As soon as the temperature reaches this stage, turn off the heat and carefully add the entire can of corn to the boiling water. It is critical to continually stir the corn for the entire 5 minutes. Continue to stir the corn every 30 seconds to a minute after the 5 minutes has gone, until the temperature has reduced to 152°F. After reaching a temperature of 152°F, it’s time to incorporate the malted barley into the mixture.
- During this time, however, make sure to uncover the mixture every 15 minutes and whisk it thoroughly.
- The ultimate objective of this stage of the process is to successfully convert all of the starches into sugar as quickly as possible.
- Allow the mixture to remain for another 2-3 hours after the hour and a half is up to ensure that it has completely cooled.
- As soon as the temperature hits 70 degrees Fahrenheit, sprinkle yeast evenly over the mixture.
- There is no fermentation if the yeast is not present.
- This is, without a doubt, a vital first step.
- Continue to pour the mixture back and forth between the two containers until you are certain that everything has been well combined and aerated.
2. Allow the Mash to Ferment
Fermentation is the period of time during which yeast does its miracle and converts maize mash into alcohol. It’s critical that the mash is let to rest for roughly 2 weeks before using. After the two-week waiting time has expired, wait another week to confirm that everything is breaking down as it should have. After three weeks, remove the container’s lid and discard the contents. The mash should have a strong alcohol scent to it, and it should be frothy in appearance. This is a notification that the corn and barley have begun to ferment.
You should strain everything through a big sieve or cheesecloth to eliminate any larger bits of mash or debris from the final product.
When you are certain that you have removed all of the silt and big fragments of grain from the fermented liquid, pour the liquid into the still and proceed with the rest of the distillation procedure as directed.
3. Ready the Still
If you’re distilling moonshine, I’m going to presume you’re also a legitimate distributor of the product. As a result, you most likely make use of your still on a frequent basis. Regardless of whether you use your still on a regular basis or not, it is crucial to keep it clean. Getting dust particles or debris into the moonshine you’ve worked so hard to create is something you don’t want to happen. Different stills operate in a variety of ways and contain a variety of components. There are also several ways for operating stills that may be used.
Some individuals opt to load their column because it produces a greater alcohol proof, which they find appealing.
Additionally, if your still includes a condenser, now is an excellent time to bring water to the still for both water intake and outflow. Once the still has been set up and the mash has been strained and added, you’ll be ready to proceed with the distillation process..
4. Start the Distilling Process
You’ll start by turning on the heat to the lowest setting on the still. The ideal temperature is 150 degrees Fahrenheit. It is important to switch on the water at this stage in the procedure if your system still has a condenser. Using a heat source, gradually increase the temperature of your still until you begin to observe alcohol being created. It’s important to time the alcohol drops as they come out. When the alcohol is pouring at a rate of 3-5 drips per second, it is time to reduce the heat.
- This isn’t the case, however.
- This procedure allows for the separation of alcohol from the other chemical components present in the still.
- By the interaction between the mash and the yeast, the alcohol was produced as part of the fermentation process in the first place.
- This is what distinguishes the many distillers involved in this procedure.
5. The Different Parts of the Moonshine
Moonshine production is an art form. In order to improve, you must practice as much as possible (legally!). What, on the other hand, is the difference between one person’s moonshine and another’s? This is directly related to being familiar with the many components of the product you’re manufacturing. While studying and recognizing the many components of moonshine helps to generate better products, it also helps to assure the safety of such products. The foreshots are the first 5 percent of the moonshine that comes out of your still, and they are the most expensive.
- It has been linked to the development of blindness and should not be ingested.
- The heads still contain methanol, although in lower concentrations, and they have a strong fragrance that reminds me of nail paint remover.
- Despite the fact that it does not cause blindness, it might leave you feeling groggy in the morning in the majority of situations.
- The hearts are the remaining 30% of the product generated by the still after the heads are removed.
- The delicious perfume it emits will alert you that you have successfully reached the hearts.
- You’ll notice that this area doesn’t smell as pleasant and that it has a slick feel to it when you touch it.
Additionally, you may discover that you’ve reached the tails of the run because an oily layer will begin to form on the surface of the product, indicating that you’ve reached the tails.
6. Knowing the Difference
I’ve gone over how to prepare a moonshine mash, the fermentation process, and the distillation process in detail. The many components of the moonshine product have also been discussed. Still, what is it that distinguishes the flavors of two distinct distilleries? Well, the formula might be significantly altered, resulting in a product with a somewhat distinct flavor. Yet, the capacity to separate the moonshine between two distinct moonshiners is the most important factor in determining the quality of the moonshine produced by each.
Because the more moonshine you create, the easier it becomes to separate the product from the rest with more precision.
Developing your ability to distinguish the difference between the point where the heads stop and the heart begins will allow you to generate superior taste as your confidence grows.
Also, don’t be afraid to ask for help from a mentor.
However, I must emphasize that you should only seek the advice of a legal mentor.
So, you’ve learned how to make moonshine and, hopefully, gained a better knowledge of the skill set necessary to become a better moonshiner throughout the course of your career.
Aside from that, after investigating this method, I have a far higher respect for the ‘original moonshiners.’ In the hope that you would share our reverence for the wisdom they were able to acquire and pass down without the aid of modern technology or (in many cases) formal schooling, we have created this website.