Categories Moonshine

How To Make Moonshine At Home Without A Still?

This is the best way to make moonshine without a still.


  1. Pour the grain alcohol into a 1/2 gallon jar with a lid.
  2. Add all of the blackberries.
  3. Crush the blackberries with a wooden spoon.
  4. Seal the jar and let it sit for 3 weeks.
  5. Shake the jar every other day.

What is the best moonshine recipe?

  • Apple Pie Moonshine. Apple pie flavor moonshine is by far the most popular. Wide Open Spaces suggests to start by stirring 1 quart of apple juice, 1 gallon of apple cider, and 10 cinnamon sticks in a large pot. Once you’ve brought that mixture to a simmer, stir in 3 cups of brown sugar and 1 cup of white sugar.


Can you make alcohol without a still?

Freeze distilling is a process of making liquor without a still by freezing an alcoholic drink or a fermented mash. Thanks to the differing freezing points of water and alcohol, the latter can be drained from the ice in the defrostation process.

How do you make moonshine on the stove?


  1. Place your mash pot on its heat source and pour in 5 gallons of water.
  2. Heat water to 165 °F.
  3. Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize.
  4. Stir mixture continuously for 7 minutes.

Do you need a still to make moonshine?

Keep in mind, it’s legal to own a moonshine still, but it’s 100% illegal to distill any alcohol without a permit.

Is homemade moonshine illegal?

While most states prohibit home moonshining, state laws sometimes conflict with federal law. But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.

What is the easiest alcohol to make?

Most people will agree that mead is the easiest alcohol to make because it requires very little equipment and ingredients. If you don’t have the items already in your pantry, you can easily procure them from the grocery store. To make mead, you need about 2-3 pounds of honey for 1 gallon/3.78 liter of water.

Can you 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.

How easy is it to make moonshine?

Technically, moonshine is a homemade, unaged high proof grain alcohol, typically around 190 proof. The process to make moonshine from scratch, starting with a corn mash to distilling is quite difficult and illegal without a license.

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 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 it legal to brew your own alcohol?

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 do you make a still out of household items?

How to Make a Still at Home

  1. Supplies for Making a DIY Still.
  2. Step 1: Drill a 1/8-inch Hole on the Aluminum Pot.
  3. Step 2: Wrap the Thermometer with Teflon Tape.
  4. Step 3: Place the Thermometer in the Hole.
  5. Step 4: Secure the Thermometer with Hot Glue.
  6. Step 5: Drill a 3/8-inch hole in the Pot Lid.
  7. Step 6: File as Needed.

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.

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 do I make brandy?

Brandy is created by distilling wine, which can be made at home using any type of fruit. After the fruit has fermented, the liquid is distilled twice to produce a strong, clear spirit with the essence of peaches, plums, pears, or apples.

When it comes to creating moonshine, operating a moonshine still is undoubtedly one of the most frightening components of the process. After all, distilling moonshine is equivalent to conducting a scientific project in grade 10, and not everyone came out with a passing grade. But what if we told you that you could create moonshine even if you didn’t have access to a distillery? Yes, you are correct. Using equipment that you may already have sitting around your house, you can create your own version of “white lightning.” Is this a deal that seems too good to be true?

See how to manufacture moonshine without a still in this video.

Do you Need a Still to Make Moonshine?

Many people assume that in order to create moonshine at home, you must first purchase a moonshine still. Fortunately for those of us who don’t have access to a still, this is really absolutely false. It is possible to create moonshine without the use of a moonshine still. Taking this strategy, on the other hand, comes with its own set of risks and benefits.

Why is it Called Moonshine?

  • A common misconception about moonshine is that it is clandestine spirits produced in the backwoods.
  • However, this is not necessarily true.
  • While this may be true in certain situations, it is a long cry from the beginnings of home distilling in North America, which dates back to the 1700s.
  • It is indeed true that distilling grain became prevalent in many grain-producing regions long before the United States of America was established as a nation.

This is due to the fact that distilling leftover grain allowed farmers to both use up their full yield while also earning a little amount of additional income. It didn’t take long for the early pioneers to discover that their maize was not nearly as precious as the whiskey that could be distilled from it was. Many people even utilized their moonshine as a sort of cash during this time period. This, however, was not to be the case for long. Of course, the government stepped in as soon as they realized there was a potential profit to be made from this activity.

To establish the scenario, George Washington was President of the United States at the time, and the country was in the midst of a revolution.

Revolutionary War Equals More Whiskey

A significant influence on the popularity of the spirits that were being drank at the time came from the American Revolutionary War. Beer was readily ruined, and transporting it proved to be a challenge. As a result of the Revolutionary War’s disruption of rum manufacturing, an increasing number of individuals began to use whiskey. Because of this development, the government has a chance to generate some much-needed cash in order to pay off the debts incurred as a result of World War II. The result was the passage of the ‘whiskey tax’ in 1791.

  • The first tax on a domestic commodity imposed by the newly created federal government was in fact the very first tax levied by the newly formed federal government.
  • To suggest that this tax was poorly received would be an understatement.
  • Many farmers resisted the fee by resorting to violence and intimidation.
  • After all, they were accustomed to being able to distill their extra grain at their leisure.

While the administration was finally able to bring the demonstrators under control (after considerable bloodshed and the fear of military intervention), the tax remained difficult to collect for some time.

These steps provide the way for moonshining to take place. Moonshine is a term that alludes to the process of creating spirits “by the light of the moon.” Because of this, what is commonly referred to as store moonshine is not actually moonshine. It is nothing more than a potent alcoholic beverage.

Is it Illegal to Make Moonshine?

Because moonshine is associated with illegal conduct, it is reasonable to presume that it is unlawful to manufacture moonshine. This, however, is not always the case in practice. In truth, the legality of distilling your own spirits differs not just from nation to country, but even from state to state in the United States. Most of the United States, however, consider it unlawful to use your still to distill alcohol unless you first get a “distilled spirits permit” or a “federal fuel alcohol permit,” which are both required by law in most states.

It makes no difference whether the alcoholic beverages you are producing are just for personal consumption and not for sale. The possession of a moonshine still is not prohibited in most jurisdictions. In addition to distilling water and producing essential oils, stills may be used for a variety of other purposes. It is critical that you defend yourself by being familiar with the laws of your state or nation. In addition, moonshine stills may be used to produce fuel for small engines such as lawn mowers and other household appliances.

Take a look at How to Produce Ethanol for Use as Fuel In order to utilize their still, many would-be shiners opt to seek for a federal fuel alcohol licence. Fill out the application for your permission here.

Are you Allowed to Make your Moonshine as Long as you Don’t Sell it?

  1. Once again, the answer is dependent on your geographical location.
  2. We usually advise those who are interested in trying to create moonshine to first research the regulations in their own jurisdictions.
  3. Making beer and wine at home used to be prohibited, which is good to remember for a little historical perspective on the situation.
  4. It goes without saying that the amount of tax income generated by spirits is significant, which may explain why you are still not permitted to distill your own in many regions of the nation.
  5. For further information, see Is Moonshine Illegal in the United States?

Can you Make Moonshine in your Kitchen?

With a still in your kitchen, you can surely manufacture moonshine, but you may not want to. The reason for this is that the process of manufacturing moonshine requires two critical elements: heat and alcohol, both of which should not be combined in a confined environment. It is for this reason that the vast majority of individuals opt to operate their still in their garage, shed, or other outside structure that reduces the chance of fire. Of course, if you are not using a still, your kitchen is an excellent location for manufacturing moonshine.

This is because, instead of utilizing heat to separate the alcohol from the water in your mash (as is done in a still), you will be using cold to accomplish this task instead of heat. And, last, what is the greatest machine for freezing in your own home? Yes, you are correct. Instead of a moonshine still, you will be utilizing your freezer to make moonshine.

How is Moonshine Made Without a Still?

Of fact, you could create a little quantity of moonshine in your kitchen freezer, but most people prefer to utilize a deep freeze in order to achieve a greater yield for their time and money.

However, this was not the original method of performing freeze distillation.

Freeze Distillation

Early adopters noticed that keeping their cider out overnight in the winter resulted in a stronger drink, which led to the development of freeze distillation. This is due to the fact that the water content in their cider would freeze, resulting in a more concentrated spirit. Using heat to remove water from your whiskey mash is still a part of the process of making moonshine. This is conceivable due to the fact that the boiling temperatures of water and alcohol are different.

  • Because alcohol has a lower boiling point than water, it is extracted from the mash as a vapor and then refrigerated to return to a liquid state.
  • The similar approach is employed in freeze distillation, with the difference being that the freezing point is used rather than the boiling point in this case.
  • Water has a lower freezing point than ice, and as a result, it will freeze into pieces that may be separated from the mashed potatoes.
  • With regards to extracting water from your mash, this is undoubtedly the more straightforward method.

However, there are certain disadvantages to using this strategy.

What are the Benefits of Freeze Distillation?

There are several advantages to freeze distillation, including the fact that you often do not need to purchase specialized equipment (assuming you do not already have a deep freeze or a large bucket). It is likewise unnecessary to be concerned about the combined effects of heat and alcohol vapors. It is important to take the required measures when making moonshine in order to ensure its safety. Many of these concerns are alleviated by the use of freeze distillation. Finally, many people believe that freeze distillation is the most convenient choice. This is, without a doubt, correct.

Instead of stressing about the temperature and running a water pump, you can just place your mash in the freezer and wait for it to thicken.

What are the Benefits of Running a Moonshine Still?

So you’re probably wondering why anyone would bother with a moonshine still when they can just use freeze distillation instead. While freeze distillation may be less dangerous than operating a still in certain ways, it is significantly more dangerous in others. The reason for this is that one of the functions of distillation is to remove water from the mash (or wort). You will, however, need to separate the methanol from the other byproducts as well. Despite the fact that ethanol has a lower boiling temperature than water, there is more than simply ethanol in that mixture.

Failing to correctly fractionate your moonshine might be quite deadly in certain situations. Methanol is one of the most problematic components in your mash since it is a carcinogen. The ingestion of methanol is extremely dangerous and can result in’methanol poisoning.’ A potentially deadly dosage of methanol ranges from 30 to 240 mL, or 1 gram per kilogram of body weight. It just takes 30ml of blood to cause irreversible vision loss in some people.

Because of this, the phrase “moonshine blindness” is used to describe the condition. Blindness is, of course, only one of the dangers associated with methanol intake. You might potentially suffer from renal problems, loss of consciousness, and even death if you have this condition.

How to Avoid Moonshine Blindness

  1. courtesy of GIPHY In order to overcome this problem, there is a simple phase you can include in your moonshine production called cuts and fractions that you may incorporate into your production process.
  2. In moonshine, cuts and fractions refer to specified locations at which you can separate your moonshine as it comes out of your still.
  3. Temperature, ABV (alcohol by volume), and even scent can be used to detect these critical parameters (when you become a seasoned shiner).

By isolating your still output in this manner, you are sure that you are simply ingesting ethanol and not any other potentially harmful substances to your health. This phase is not possible with freeze distillation, which is one of the reasons why many people shun the process.

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

How to Make Moonshine from Wine

courtesy of GIPHY While freeze distillation from a mash is not normally suggested, turning a cheap wine into brandy is an excellent alternate method to consider. If you want to get your feet wet in the distillation world without having to set up a still, distilling wine is a terrific alternative. This is due to the fact that commercially produced wines are made with yeasts that have been particularly designed to prevent the formation of methanol and volatiles. As a result, they are safe to employ in conjunction with freeze distillation. The process of freeze distillation can also be used to increase the strength of commercially produced beer or cider. When it comes to freezing distillation, there are two straightforward approaches. One step is to transfer your mash, wine, beer, or cider into a food-safe container with a tight-fitting cover. Check to see if there is enough space for future growth. During the melting process, you can scrape away the ice that is developing in order to create a concentrated mixture. If you want, you may freeze the entire combination and then just collect the ethanol when it is released from the frozen state. Using the example of a litre of 13 percent alcohol by volume wine and collecting 500 milliliters of concentrate, you may expect a concentrate with an alcohol by volume of around 26 percent. If your concentration contains 250 milliliters, your ABV would be around 52 percent.

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How to Make Moonshine With an Air Still

The air still is a distillation method that lies midway between running a pot still and freezing the distillate: it is intermediate between the two. Running an air still is a simple and effective way to distill without all of the complications. The Mist 1 Gallon Air Still is approximately the same size as a cooking kettle and is just as simple to use. Because of its plug-and-play technology, you can start distilling as soon as you click a button. In addition, air stills are a fantastic choice for people who are concerned about the potential safety issues associated with operating a still indoors. The air is still powered by electricity, and a fan is used to chill the contents. In addition, there is no additional water required to run the still. As a result, it is an excellent choice for use on a boat, cottage, or trailer.

It is an excellent alternative for individuals who wish to distill commercial wines or sugar shine since it is simple to use. Traditional grain moonshine would still require fractionation by temperature in order to separate the ethanol from the other ingredients.

Easy AppleJack Moonshine Recipe

AppleJack moonshine is one of the most popular recipes to manufacture with freeze distillation, and it is one of the easiest to prepare. The foundation of this dish is made from a high-quality cider. You may simply personalize your shine to fit your preferences by adding extra spices, like as cinnamon, to make it your own unique creation. Look over here for the whole AppleJack Moonshine recipe.

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. This is why I’m going to show you how to produce moonshine in this tutorial. 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. Disclaimer: The material supplied on this website is solely for educational purposes. Following my viewing of the show, I became intrigued by the moonshine production process and began doing some investigation. I’m astounded by the amount of science that goes into making this beverage. 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:

It Requires:

  • 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. After the barley has been added, cover the container and allow it to settle for an hour and a half before using. During this time, however, make sure to uncover the mixture every 15 minutes and whisk it thoroughly. After you’ve finished stirring the mixture, replace the cover. The ultimate objective of this stage of the process is to successfully convert all of the starches into sugar as quickly as possible. You should be certain that this aim has been achieved at the end of the hour and a half. 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. If you’re in a rush, you may use an immersion blender to quickly combine the ingredients together to speed up the chilling process. As soon as the temperature hits 70 degrees Fahrenheit, sprinkle yeast evenly over the mixture. Check to see that the entire top has been draped. There is no fermentation if the yeast is not present. There is no alcohol in the absence of fermentation. This is, without a doubt, a vital first step. After the yeast has been added, the next step is to aerate the mixture.

Continue to pour the mixture back and forth between the two containers until you are certain that everything has been well combined and aerated. After aeration, place a tight-fitting cover on the container containing the mash to keep out air.

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. Following that, strain the mash. You should strain everything through a big sieve or cheesecloth to eliminate any larger bits of mash or debris from the final product. You don’t want these things to continue to circulate through your system in the next phases. 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.
  • If you’ve been meaning to pack your column, now is the moment to do it.
  • 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. A widespread misperception is that distillation is the process through which alcohol is produced. This isn’t the case, however. A chemical reaction occurs in the still during the distillation process. This procedure allows for the separation of alcohol from the other chemical components present in the still. As a result, a pure alcoholic beverage is produced, which humans have been enjoying for generations. By the interaction between the mash and the yeast, the alcohol was produced as part of the fermentation process in the first place.

Once the alcohol has begun to flow from your still, it is critical that you pay great attention to the next steps. 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. This is a potentially dangerous product since it includes methanol. It has been linked to the development of blindness and should not be ingested. The heads are the first 30 percent of the moonshine that comes out of your still after it has been distilled. The heads still contain methanol, although in lower concentrations, and they have a strong fragrance that reminds me of nail paint remover. Additionally, this portion of the product should not be ingested. Despite the fact that it does not cause blindness, it might leave you feeling groggy in the morning in the majority of situations. It is preferable to take precautions, be patient, and wait for a high-quality product to be manufactured before ingesting it. The hearts are the remaining 30% of the product generated by the still after the heads are removed. This is the high-quality product you’ve been looking forward to for a long time. The delicious perfume it emits will alert you that you have successfully reached the hearts. The tails, on the other hand, are the final part of the run. You’ll notice that this area doesn’t smell as pleasant and that it has a slick feel to it when you touch it. The slickness is caused by a significant reduction in the quantity of ethanol present, with water, carbohydrates, and proteins taking over as a result. 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. For example, you may have noted in the previous step that I instructed you to smell the product in order to determine which stage of the process you were in. Because the more moonshine you create, the easier it becomes to separate the product from the rest with more precision. The more pure the product, the more flavorful it is. 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. You’ll need to put in the necessary time and effort, but you should see a difference after making both of these commitments. Also, don’t be afraid to ask for help from a mentor. Moonshining is still practiced today because to the efforts of those who have taught others how to do it. However, I must emphasize that you should only seek the advice of a legal mentor. No matter how little moonshine is created, if you don’t have a permit, you’re breaching the law regardless of how much is produced. 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. Our objective and intention is not to incite unlawful moonshining, but rather that you will have a better appreciation of the process that authorized distributors must go through in order to provide you a beverage you like. 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.

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Up to date on COVID-19: We are fully operational at this time and ship daily, Monday through Friday. This site is intended solely for educational reasons and does not include advertisements. For further information, please see our entire overview. The 16th of November, 2018 Before we get started, here’s a little reminder: If you do not have a federal fuel alcohol or distilled spirit plant permit as well as the necessary state permissions, you are prohibited from distilling alcohol. 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.

Skip Ahead.

  • 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. In fact, the flavor of the maize will most likely disguise the true strength of this beverage, making it extremely deadly. The video below shows an all-grain mash that includes a little amount of malted barley to help in starch conversion. In the absence of a distillers permission, we begin the movie by discussing how to make all-grain corn whiskey mash and then add sugar to transform it into a fuel alcohol formula, which is then seen in action.


  • 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)

Mash Procedure

  1. 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)
  2. 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
  3. We let the fermentation to take place for 7-10 days.
  1. However, while it is lawful to make the mash indicated above, distilling it is not.
  2. Continue reading for more information on the laws of distilling.

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. Alternatively, when producing fuel alcohol, as we shown in the video, the initial alcohol % may and should be set at a high level in order to optimize the yield. We were able to boost the initial alcohol percentage of the beer by adding granulated sugar after the mash. Following steps 1-6 above, we made thin mash and then just added granulated sugar before continuing on to step 7. It’s important to remember that preparing this mash is legal. Distilling it, on the other hand, is not. Continue reading for more information on the laws of distilling. Please keep in mind that we normally add yeast nutrition to any mash that is not made entirely from grain or that has an alcohol content more than 10%.

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
1 lb. 5.9% 1.2% 0.6%
2 lbs. 11.9% 2.3% 1.2%
3 lbs. 17.7% 3.6% 1.8%
3.5 lbs. 20.5% 4.1% 2.1%
4 lbs. x 4.8% 2.3%
5 lbs. x 5.9% 3.0%
6 lbs. x 7.1% 3.6%
7 lbs. x 8.3% 4.1%
8 lbs. x 9.5% 4.8%
9 lbs. x 10.7% 5.4%
10 lbs. x 11.9% 5.9%
11 lbs. x 13% 6.6%
12 lbs. x 14.2% 7.1%
13 lbs. x 15.4% 7.7%
14 lbs. x 16.5% 8.3%
15 lbs. x 17.7% 8.9%
16 lbs. x 18.8% 9.5%
17 lbs. x 20% 10.1%
18 lbs. x x 10.7%

Sugar 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 Procedure

According to what we’ve stated multiple times in this post and hundreds of times on our website, distilling alcohol without the required authorization is against the law. 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. This will cause the ethanol to boil, but it will also leave behind water. Why? Because ethanol boils at 174 degrees Fahrenheit and water at 212 degrees Fahrenheit.

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Making Cuts

  1. This area is reserved only for commercial distillers.
  2. Their intention is to use this procedure to improve the flavor and scent of their spirits in the future.
  3. Specifically, this is performed by separating different sections of a distillation “run” into separate containers and combining just the best parts of the run, referred to as the hearts.
  4. What exactly do we mean by that?
  5. To put it another way, to oversimplify.
  6. A batch of fermented mash contains a wide variety of oils and alcohols of varying degrees of purity and concentration.
  7. With somewhat varying boiling temperatures, each of these compounds will be volatilized in the still and removed from it at a little different moment during the distillation process.
  8. Foreshots The foreshots are the initial 10 percent or so of the distillate that is produced.
  9. This should be disposed of immediately since it might contain methanol and hence be toxic.
  10. Heads The second section of the run is referred to as the heads section.
  11. Acetone, acetaldehyde, and acetate are among the chemicals found in the heads.
  12. These chemicals are unpalatable and have an unpleasant odor.
  13. Set them aside for the time being.
  14. Hearts The hearts contain ethanol as well as other beneficial substances.
  15. They have a strong scent and flavor, and they are rather smooth.
  16. Keep this in mind.
  17. Tails The richness of the middle section of the run will diminish into what are referred to as the tails of the run.
  18. In this stretch of the run, the flavor is weak and watery.
  19. Keep this and mix it in with the heads for future runs if necessary.

Legal FAQ

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. The distillation equipment offered by Clawhammer Supply is developed and intended for usage solely in legal situations, and the information contained in this page is intended to be instructional in nature.

We encourage you to read our comprehensive legal statement for further information on the legality of distillation.

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?

  • Moonshine is a distilled alcoholic beverage that can be manufactured from any grain or fruit, depending on what is available to the distiller.
  • Corn is used as the fermentable sugar in the traditional recipe.
  • While it is possible to use other types of alcohol, such as Everclear, in your beverages, where is the fun in that?

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. When the Prohibition era began in the United States, all alcoholic beverages were made illegal. Illegal alcoholic beverages, such as moonshine, were transformed overnight into one of the most successful enterprises in the country. This was also the period in which speakeasies were prominent (with with secret entrances, passwords, and other features!). When alcohol became once again legal, the good times came to an end. But, whenever you take a sip of this alcoholic beverage, keep in mind that you are drinking something that has played a significant role in American history!

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

  1. Consequently, purists recommend using a corn whiskey mash, which produces the characteristic smooth and full-flavored moonshine that everyone knows and loves.
  2. Specifically, this is the recipe that we will be looking at in this article.
  3. However, you should experiment to find out what you enjoy the most!

The Sugar Shine

Nowadays, many individuals like to use sugar to enhance the appearance of their food. This is the most popular choice for novices and people who want to truly play with the tastes of their shine because it does not require any mash and yet produces the same alcohol content. Moonshiners can manufacture anything they want with the right stilling kit, including apple pie and chocolate-flavored moonshine.

It all depends on the recipe you choose to follow or develop on your own. The fundamental procedure is dissolving sugar in water and pasteurizing it (if desired), after which you add the yeast nutrient and yeast to the good stuff to ferment.

The Hybrid

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

  1. The following ingredients: 5 gallons of water
  2. 8.5 lb. of flaked corn maize
  3. 1.5 lb. of crushed malted barley
  4. Bread yeast
  5. Optional sugar

Some recipes ask for a one-to-one substitution. For example, you will need 1 gallon of water for every 1 pound of sugar and 1 pound of corn meal you want to use for baking. Feel free to try different things and find what works best for you!


  1. Mashpot, fermentation bucket, heat source with temperature control, thermometer, long spoon, weighing scale, and two different containers
  • Note: Make sure your bucket has a lid and an air-lock before you start digging.

For the Fermentation Process

  1. Water meter
  2. PH meter (optional
  3. For advanced students)
  4. Siphon
  5. Cheesecloth
  6. Citric acid

For Distilling

  1. Moonshine still
  2. Mash water that has been fermented and filtered
  3. Cleaning supplies
  4. Column packing
  5. Mason jars
  6. And other items.

How to Make Moonshine: The Process

The first item you’ll need for brewing moonshine is a mash, which is a mixture of grains. What you use for this step will be determined on the flavor you desire.

  1. 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.
    Stir in your calculated quantity of flakes corn maize as soon as you can.
    7. Minutes later, continue to stir the mixture continually
  2. Make sure the temperature is correct and continue stirring numerous times. Repeat this process for 30 seconds every 5 minutes until the product has cooled down to 152 °F, then stop.
    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 mixture has reached a temperature of 70 degrees Fahrenheit. While this can take hours, you can expedite the process by using an immersion chiller
  3. Nevertheless, this is not recommended.
    Once the mixture has cooled to the right temperature, add the yeast.
    Make sure the mixture is well-aerated by passing it back and forth between different containers for 5 minutes.
    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.

Step 2: 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.
  • By doing so, you will be able to utilize a formula to determine how much ABV (alcohol by volume) was created throughout your fermentation.
  • 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. By adding citric acid, you can lower the pH of the solution, and by adding calcium carbonate, you may raise it.

Step 3: Distilling

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.

We strongly advise you to take notes during the distillation and moonshine-making process so that you may identify areas for improvement when you start a fresh batch of your product.

Prepping Your Still

In order to maintain cleanliness, you must keep your equipment clean even when it is not in use. Though you leave it empty for a long period of time, even if you cleaned it after the last time you used it, you will need to wash it again since it has become dirty. This is crucial, especially if you are utilizing copper stills that have already begun to show signs of salt accumulation. Consequently, before to transferring your mash water, make certain that your still has been well cleaned and washed. Now, you may include packaging in your column. It should be packed with the appropriate amount of packing material for your particular arrangement. If your arrangement includes a condenser, make sure you connect it to both the water input and output. After all of your preparation work, it’s finally time to fill the still with your mash water. Transfer the mash water into your still using cheesecloth or an auto-siphon, making sure to include any of the solid debris that may have been left behind. You should keep in mind that you want to limit the quantity of sediment in your corn mash water to the greatest extent feasible.

Running Your Still

  1. 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.
  2. This technique does not result in the production of alcohol because the yeast has already done so for you throughout the fermentation phase.
  3. This is most likely one of the most critical phases in the production of your alcoholic beverage.
  4. It merely serves to separate the alcohol from the other constituents of your mash water, not to purify it.
  5. Make certain that your still is positioned such that the drips from it fall into a clear glass container.
  6. Consequently, here’s what you must do:
  1. 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)
  2. The drips should be timed to increase in pace until they reach 3 to 5 drips per second
  3. 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.

IMPORTANT: Avoid having your moonshine leak into a plastic container, since this might contaminate your drink with BPA and cause other problems.

Step 4: 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.

Collecting Foreshots

  • 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’s 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.
  • Make a second container to collect the foreshots in, and then toss that container away.

Collecting Heads

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. Gather the heads once again and place them in a separate container before disposing of them.

Collecting Hearts

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. It is critical that you properly separate the hearts in order to optimize your production.

Collecting Tails

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.

Step 5: Proper Storage

  1. Congratulations!
  2. You’ve had a successful run, completed the full process, and are now the proud owner of your very own moonshine!
  3. Remember to clean up your entire setup, allow it to dry completely, and then store it in a cold, dry environment.

Final Words

As a word of caution, make sure you are aware of the regulations in your nation regarding the production of alcoholic beverages at home. While possessing a still for the purpose of manufacturing essential oils or distilling water is acceptable, things become more complicated when it comes to distilling spirits. Now, go ahead and test it out for yourself! Wishing you the best of success on your moonshine run! Karl S. is a marketing leader, brewer, father, and spouse. Basically, he’s an all-around great person.

  • It is possible that this content contains affiliate links.
  • For additional information, please see my disclosure policy, which may be found here.
  • This simple Apple Pie Moonshine recipe makes a delectable beverage that anybody can make.
  • This quick moonshine recipe is always the talk of the party, and everyone raves about how delicious it is.
  • Furthermore, you will not believe how simple it is to prepare!
  • Preparation time: 5 minutes 1 hour to prepare 1 hour and 5 minutes in total This simple Apple Pie Moonshine recipe makes a delectable beverage that anybody can make.
  • This quick moonshine recipe is always the talk of the party, and everyone raves about how delicious it is.
  • Furthermore, you will not believe how simple it is to prepare!

Why This Apple Pie Moonshine Recipe Works

To see step-by-step lessons of your favorite It Is a Keeper recipes, subscribe to my YouTube channel! This Apple Pie Moonshine recipe is very delicious! It is really easy to take, yet it has a powerful punch to it. It’s a simple formula that doesn’t necessitate the use of a moonshine still or other sophisticated procedures. This is more of a flavored moonshine recipe than anything else. If you’ve ever wondered how to manufacture moonshine, you can see how to produce moonshine here — the old-fashioned way, with a still – by following along with the instructions. This moonshine recipe is a flavored moonshine recipe, thus it has a distinct flavor. It is rather simple to create because it makes use of grain alcohol that can be purchased. Please be sure you prepare it at least a few weeks before you want to consume it. Before you can appreciate it, it has to be given some time to settle and mellow down. I normally create a large number of batches at the same time. The most difficult step is locating the grain alcohol. For each batch, I use a complete bottle of Everclear 190 proof (190 proof alcohol). Grain alcohol with a proof of 190 can be difficult to come by. Some states do not allow the sale of it. If you can’t locate it, you can easily substitute a lesser proof vodka or moonshine (151 proof grain alcohol is considerably simpler to get by) that you can purchase from a liquor shop instead. This thing is quite strong, but it is oh, so delicious! Apple Pie Moonshine is without a doubt the greatest Apple Pie Moonshine recipe you will ever taste.

It’s important to remember to let it rest and mellow. If you try to drink this moonshine too soon, it will feel like you’re ingesting rocket fuel. I’m thinking this is what rocket fuel would taste like, because I’ve never had it before. It’s something I’ve never really tried.

Expert Tips for Making Apple Pie Moonshine Recipe

A large number of flavored moonshine recipes have been collected by me throughout the years. You may find them all in my eBook, How to Make Flavored Moonshine, which is available for purchase. How to produce moonshine will be demonstrated with 16 simple flavored moonshine recipes that include step-by-step directions and images, as well as 34 cocktail recipes that can be made with the flavored moonshines. More information on my ebook may be found here.

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Looking for More Homemade Moonshine Recipes

  • Moonshine recipes include peach moonshine, mojito moonshine, cranberry moonshine, and pumpkin pie moonshine.

Are you looking for something else? Visit It Is a Keeper for a complete listing of all of the Homemade Moonshine Recipes.

Items You Need to Make Apple Pie Moonshine Recipe

  • 3 cups sugar
  • 14 cinnamon sticks split
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 750 mL of 190 percent Everclear grain alcohol or the highest strength vodka you can find
  • 64 oz apple juice
  • 64 oz apple cider
  • Cook over medium-high heat until the apple juice and cider are bubbling, adding sugar, nutmeg, ground cinnamon, and 8 cinnamon sticks as needed.
    For 1 hour, cover and cook over low heat.
    Remove the pan from the heat and allow it to cool to room temperature.
    Toss in the booze to the mixture. **USE CAUTION: Do not add alcohol in close proximity to a flame or a heat source! It has a high flammability. Before adding the alcohol, make sure the liquid has totally cooled.
    Remove the cinnamon sticks from the liquid and pour it into jars.
    the remaining 6 cinnamon sticks should be divided evenly among the jars
  • Place the lids on the jars and set them aside in a cool, dry location for 8 weeks before using them.
    Please take pleasure in moderation.
  • Calories: 409 kilocalories The following nutrients are included in this serving: | Carbohydrates (106 g), Sodium (0.
  • 1 mg), Potassium (35 mg), Fiber (4.
  • 0 g), Sugar (100 g), Vitamin A (25 IU), Vitamin C (0.
  • 3 mg), Calcium (84 g), and Iron (0.
  • 7 g).
  • All of the nutritional information presented is based on best-guess calculations.
  • See www.
  • itisakeeper.
  • com/about-its-a-keeper/privacy-disclosure policies/ for more information on how I compute this information.

Skip to the main content This book is a distillers’ guide to making moonshine. Moonshine made with corn

How to Make Moonshine: A Distillers Guide For Corn Moonshine

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

Getting Started: Picking Your Type of Moonshine Mash

When preparing to make a batch of moonshine, we have a number of different mashes from which to pick. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity. This insight paved the way for the development of our beloved booze. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices. Creative distillers may produce anything from apple pie to chocolate-flavored moonshine by removing the maize flavor tones from their blends. As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread. Finally, we have the hybrid strategy, in which we add sugar to our corn mash to make it taste better. With the same amount of maize, you may increase your mash yield by a factor of two. A hybrid mash is more practical and cost-effective than a regular mash while still producing more traditional taste qualities. In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash. However, you are welcome to use one of the various approaches described in the manuals you might find online. Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.

How to Make Moonshine: Corn Mash Recipe

  • 6 cups of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, mash pot, fermenting bucket, heat source, thermometer, long spoon


  1. Start by placing your mash pot on a heat source and filling it with 5 liters of water
  2. Heat the water to 165 degrees Fahrenheit.
    After reaching 165°F, turn off the heat and whisk in 8.5 pounds of flaked corn maize right away..
    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 on How To Make a Great Moonshine Mash. Check it out below!


  • Hydrometer, pH meter (advanced), siphon, 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 provide you with the amount of ABV (alcohol by volume) that your fermentation generated.

Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process. Calculate the amount of alcohol that was created using a formula. 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. Everything from the traditional copper still to stainless reflux units to the innovative Grainfather Brewing System is available from our inventory. Our excellent supplies include everything from high-grade grains to a carbon filter that can be replaced.

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. If your system includes a condenser, make sure you connect the water input and output lines. Last but not least, it’s time to fill the still with your mash water. If you want to avoid including solid material in your mash water, you may use a cheesecloth or an auto-siphon to transport it into your still. The goal here is to reduce the amount of sediment in your mash water to as near to zero as you possibly can.

Running Your Still

Now comes the exciting part! Distillation is a fantastic procedure that takes a long time. Those of you who are unfamiliar with the science may get the fast and dirty version by clicking on the link below. When distinct compounds are separated using distillation, it is done so by taking advantage of the differences in evaporation temperatures of the substances. Rather of producing alcohol, this procedure separates it from the rest of the components present in your mash water. During the fermentation process, you produced all of the alcohol (well, the yeast did). Bring your body temperature up to 150 degrees Fahrenheit gradually. If your arrangement includes a condenser, switch on the condensing water whenever the temperature reaches 150 degrees Fahrenheit.

Next, turn your heat source up to its maximum setting until your still begins to produce. Keep track of how fast your drips are increasing in pace until you reach 3 to 5 drips per second. As soon as you’ve reached this pace, turn the heat down to keep it there (typically on the “medium” setting).

How To Make Moonshine: Collecting Your Distillate

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

Collecting Foreshots

In terms of percentage of your total productivity, the foreshots will account for around 5 percent. These are the alcohols that evaporate the earliest in your mash water and should never be consumed. Foreshots may contain methanol, and they should never be taken in any form. Methanol, among other things, has the potential to cause blindness. Gather the foreshots and place them in a separate container before throwing them away.

Collecting Heads

It is estimated that the heads account for around 30 percent of your total production. The heads, like the foreshots, contain volatile alcohols as well as other compounds. However, rather than causing blindness, the consequences are more mild – akin to having a bad hangover for many days. Because to the presence of alcohols such as acetone, the heads will have a characteristic “solvent” scent to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.

Collecting Hearts

  1. This is the good stuff, which is primarily composed of ethanol.
  2. The following approximately 30 percent of your total production is comprised of the hearts.
  3. You should be able to smell the harsh, solvent-like scent that was present during the heads at this stage.
  4. The flavor of corn mash moonshine should now be smooth and sweet, as it should have been previously.
  5. This is the level at which ability and experience are most important.
  6. It takes a certain amount of skill to keep your hearts well-isolated while simultaneously increasing their output.
  7. A good distiller will “shine” at this point based on his or her knowledge of science and their own sensibilities.

Collecting Tails

When you reach the conclusion of the ethanol process and enter the final step of your manufacturing process, you reach the tails. It is estimated that the tails will account for around 35% of your total production. The tails will have a completely distinct flavor from the hearts. You’ll notice a significant decrease in sweetness, and you may even see an oily top-layer on your product at this point. The substance will start to feel slick between your fingertips at this point. This is because to the presence of water, carbs, and proteins. You can either store your tails aside for later distillation or discard them completely.


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. During the process of learning how to manufacture moonshine, you are simultaneously acting as a scientist and an artist. 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. Then, after a thorough examination, you may suggest areas where you can make improvements in the future. Thank you for stopping by. Mile Hello, Distilling, and don’t forget to check out our shop if you need any materials or moonshine ingredients for your experiments. You have just completed your moonshine-making tutorial using a corn mash recipe. Congratulations! After reading this advice on how to produce moonshine, you should also read our tips on how to manufacture rum and vodka, which are also available for free.

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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When it comes to summer fruits, watermelon, strawberries, blueberries, and cherries are my favorites; but, once peach season begins in late summer, I can’t get enough of them! Having recently savored a few wonderfully ripe peaches (and yes, the juice was dripping down my chin and arms, which was the nicest part), I decided to experiment with preparing a Fresh Peach Moonshine Recipe. And, wow, did it turn out to be delectable! For those of you who follow me on social media (Instagram, Pinterest, Facebook, or this website), you are aware that I like drinking cocktails, wine, and creating unique libations like my extremely famous Apple Pie Moonshine and Chocolate Moonshine, among other things. While my spouse prefers beer, bourbon, scotch, whiskey, and gin, I prefer other types of liquor. I believe that between the two of us, we have covered all of the bases, lol! After experimenting with blueberries last summer, I decided that it didn’t excite me as much as the other moonshines I create, and that I should try peaches this year instead. I started with a bunch of fresh peaches (from a farm in New Jersey) and set to work right away. After I had left the moonshine lie for a week after making it, I decided to filter off all of the pulp and discard it. One of my friends stated that she like pulp and that I should leave it in; nonetheless, I received the impression that the majority of people would love this moonshine more if it were pulp-free.

I took the large jar of my homemade fresh Peach Moonshine to a barbecue a friend was hosting recently, and it was a hit!

You have complete control on how peachy and robust this beverage is made to be. Play around with it and see what happens. As I usually say, “taste and adapt” is the key. If it’s too powerful, dilute it with water. If the mixture is too weak, add a little more of one of the alcohols. If you’re searching for something easy to prepare but with a little kick, look no further! Make a batch of this Fresh Peach Moonshine Recipe and enjoy it with friends and family. I served it in shot glasses that were disposable. Simply instruct everyone to keep their glasses steady, hehe! The reason is that they will almost certainly want more.

Ingredients to make Peach Moonshine

  • The following ingredients: water, brown sugar, cinnamon sticks, peaches, peach schnapps, Everclear (grain alcohol), peach juice
  • Tip: Always allow the mixture to cool completely before adding the alcoholic beverage.
  • You don’t want any of the alcohol to be burned out during the process.

Its really simple to make homemade flavored moonshines using grain alcohol (Everclear) as the base. I keep all my moonshines after I make them in the freezer since we love them ice cold and that pretty much keeps them indefinitely (even though they never last long). They never freeze fully due to the alcohol.

The amount of alcohol you use will determine how quickly it will freeze. Moreover, they thaw rapidly and are ready to drink right away, even if they do partially freeze, as my Chocolate Moonshine may have done. When it comes to slushie cocktails, try my Bourbon Slush, which is usually a favorite because it cools you off while still being delicious!! And, as I’ve said before, Take a taste and make any necessary adjustments. Always start with a small amount of alcohol, shake/stir it up, and then taste it. Taste it again after it has chilled in the fridge or freezer, and feel free to add extra alcohol at any moment.

If you enjoy making homemade moonshines and other fun boozy recipes for parties and food gifts, check out my Apple Pie Moonshine (one of the most popular recipes of Souffle oldie but a goodie!). I call it “A party IN a jar!”

And my Chocolate Moonshine or Chocolate Liquor, which is also known as chocolate liquor. This dish, whatever you want to name it, is INCREDIBLY delicious and indulgent! It’s kind of like a boozy chocolate shake OR the chocolate martini of your dreams, depending on your preference! If you do any of the things listed above. I’d love to see what you’ve come up with! Send me a picture of your creation on Instagram with the hashtags @SouffleBombay or SouffleBombay!

Cheers! The original recipe was published in July of 2018. Text modifications were performed in September of 2020, according to the text. Due to the fact that I am neither a dietician or nutritionist. A WordPress plug-in provides nutritional information about a product.

Fresh Peach Moonshine Recipe

This recipe for Peach Moonshine captures the essence of the season’s bounty of peaches. It’s delicious, and it makes a wonderful food gift! Preparation time: 10 minutes Preparation time: 12 minutes Time allotted: 22 minutes Cocktails are the course of action. American cuisine is served. Keywords: Homemade Moonshine, Flavored Moonshine, Peach Moonshine Recipe, Flavored Moonshine Instructions Approximately 4 ounces per serving Calories: 69 calories per serving

  • Water (four cups)
  • One and a half cups brown sugar
    4 big peaches, each cut into six slices (you can choose to leave the skin on or off)
  • 4 medium-sized peaches, each cut into six slices (you can choose to leave the skin on or off)
  • 3 cinnamon sticks (optional)
  • 3/4 cup Peach Schnapps
  • 1 cup Everclear
  • 3/4 cup vodka
    Ceres 100 percent natural peach juice (see notes) – I used a 33.8 oz liter container of Ceres 100 percent natural peach juice.
  • Water, sugar, peach slices, and cinnamon sticks are combined in a medium-sized saucepan. Bring the water to a boil
  • Reduce the heat to low and let it simmer for 10 minutes.
    Remove from the fire and set aside until the mixture has reached room temperature.
    Remove the cinnamon sticks from the pan and put them aside
  • Strain the liquid into a large jar or container (with a cover), pushing on the particles to extract as much liquid as possible
  • Combine the cinnamon sticks, Peach Schnapps, Everclear, and Peach Juice in a large mixing bowl.
    Shake vigorously
  • Refrigerate for at least 2 days before serving.
    Add extra Everclear or Schnapps to taste and adjust to your liking. If it’s too strong, add 1/4 cup (or more) water until it’s to your satisfaction.
    To remove the pulp from the mixture, slowly pour it through a mesh strainer to remove the pulp. As you work, solids will be pressed against you. Solids are discarded, and the process is repeated.
    For best results, I place it in a cooler filled with ice or in the freezer for an hour before serving to ensure that it is as cold as possible when served. Shot glasses are used to serve it, and it may be kept in the fridge for up to 2 weeks.
  1. If you can’t obtain fresh peach juice, you may use canned peach juice.
  2. White grape juice can be used in place of the red.
  3. 1 serving (4 oz) contains: 69 kcal, 140 g carbohydrates, 58 mg potassium, 5 grams fiber, 11 grams of sugar, and 8 milligrams of calcium.
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