Categories Moonshine

What Is Mash, Moonshine?

Moonshine mash is a popular way to make an alcoholic beverage using a few basic ingredients. Start by mixing the cornmeal, sugar, water, and yeast together. Then, ferment the mash so it becomes alcoholic and distill it so it tastes great as a drink.

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.

Contents

What is mash made of?

A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called “base malt”; the latter is known as “specialty malts”.

How do you make moonshine mash?

Heat 5 gallons of mash water up to 165F. Turn off heat when target temperature is reached and stir in the 8.5 pounds of corn. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. Once the target temp is met, stir in the malted barley.

How much alcohol is moonshine mash?

It usually gets proofed down to somewhere around 100 proof, or 50% pure alcohol.

Is it illegal to make mash for moonshine?

Moonshine is typically made out of some kind of corn mash. 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.

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.

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

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

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 drink moonshine mash?

Moonshine mash is a popular way to make an alcoholic beverage using a few basic ingredients. Then, ferment the mash so it becomes alcoholic and distill it so it tastes great as a drink. You can then sip moonshine mash on its own or add it to cocktails or other drinks for a little kick.

Is making 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.

How can you tell if moonshine is safe to drink?

How to Test for Purity. Folklore tells us one way to test the purity of moonshine is to pour some in a metal spoon and set it on fire. 6 If it burns with a blue flame it is safe, but if it burns with a yellow or red flame, it contains lead, prompting the old saying, “Lead burns red and makes you dead.”

What kind of water do you use to cut moonshine?

One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.

How much is a gallon of moonshine?

It costs around $8 per gallon for the sugar and wheat to make the moonshine. The selling price is around $25 a gallon if sold in bulk, or $40 for retail price.

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 moonshining a felony?

7201, any person who willfully attempts to evade or defeat any Internal Revenue Code tax (including the tax on distilled spirits) has committed a felony and shall be fined up to $100,000, imprisoned for up to 5 years, or both, plus the cost of prosecution.

Why is distilling illegal?

Why is that? The government cites several reasons for keeping distilling illegal. First, it can be dangerous. Distilleries bring two materials into close proximity – alcohol vapor and heat sources – that can cause disastrous explosions when not managed correctly.

How Commercial Moonshine Mash 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. Moonshine mashes can be made in three different methods, according on the experience of a commercial distiller.

The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-quality product of consistent quality.

Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).

The “thin mash” recipe might serve as a good middle ground.

1- Corn Whiskey

Please keep in mind that distilling alcohol is unlawful unless you have a federal fuel alcohol or distilled spirit plant permit as well as any necessary state permissions. Let’s get started. Our distillation apparatus is intended solely for legal reasons, and the information included in this page is provided solely for educational purposes……………………………. For additional information on the laws of distillation, please see our entire legal statement (PDF). Moonshine mashes can be made in three different methods, according to the preferences of a professional distiller.

The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-grade product of exceptional quality.

Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing quick, inexpensive liquor for the purpose of flavoring would be well advised (sugar shine).

The “thin mash” recipe might serve as a good halfway point.

  • Please keep in mind that distilling alcohol is unlawful unless you have a federal fuel alcohol or distilled spirit plant permit as well as any necessary state permissions. Our distillation apparatus is intended solely for legal reasons, and the information included in this page is provided solely for educational purposes. For additional information on the laws of distillation, please see our entire legal overview. Moonshine mashes may be made in three different methods, according to a professional distiller. Traditionally made maize whiskey recipes serve as the inspiration for the first two procedures. The third approach is inexpensive and simple (and is a suitable starting point for new commercial distillers), but it is not advised for anyone who is serious about producing a high-grade product of superior quality. Keep in mind that the process of making moonshine is a combination of science and art. Beginning with the third recipe on this page, a rookie commercial distiller or a distillery that specializes on producing rapid, inexpensive liquor for the purpose of flavoring would have a good start on their business (sugar shine). A distillery that is more concerned with producing high-quality spirits with complex characteristics would be more likely to adopt the all-grain “corn whiskey formula.” The “thin mash” recipe might be a good halfway ground.

Procedure:

Bring 5 gallons of mash water to a temperature of 165 degrees Fahrenheit. When the desired temperature is attained, remove the pan from the heat and whisk in the 8.5 pounds of corn. The temperature should decrease to 152F after 5 minutes of constant stirring. After that, stir for a few seconds every five minutes until the temperature reduces to that level. Once the desired temperature has been reached, add in the malted barley. Cook for 90 minutes, uncovering only to stir every 15 minutes or so, until the vegetables are tender.

Allow it to sit for a few hours, or use an immersion chiller to cool the mash to 70 degrees Fahrenheit in minutes.

Fermentation will be completed in a week or two at most. Allow it to rest for another week, and it will be ready to distill at that point. Siphon the stillness out of the room. Make sure to discard any yeast or other sediment that may have accumulated.

Tips for Advanced Distillers

5 gallons of mash water should be heated to 165 degrees Fahrenheit before using. Reduce heat to low and add the 8.5 pounds of corn, stirring constantly, until desired temperature is attained. The temperature should decrease to 152F after 5 minutes of constant stirring. After that, stir for a few seconds every 5 minutes until the temperature reduces to that level. Stir in the malted barley after the desired temperature has been reached. Cook for 90 minutes, uncovering only to stir every 15 minutes or so, until the rice is tender.

Allow the mash to cool for a few hours or use an immersion chiller to get it down to 70 degrees.

Usually fermentation is completed within a week or two.

Into stillness, syphoning It’s important to remember to discard yeast and other debris.

2 – Thin Mash Whiskey

Cooking a thin mash is a simple method for doubling the amount of mash produced while maintaining part of the natural grain taste of corn whiskey produced. Making it involves beginning with a puree, such as the one seen above, and then adding additional water and granular sugar to enhance the amount of wash produced.

Ingredients:

  • The following ingredients: 10 gallons of water (5 gal to begin, then 5 more)
  • 8.5 pounds of flaked maize
  • 1.5 pounds of crushed malted barley
  • 6-8 pounds of sugar

The following ingredients: 10 gallons of water (5 gal to begin with, then 5 more); 8.5 pounds of flaked maize; 1.5 pounds of crushed malted barley; 6-8 pounds of sugar

Procedure:

10 gallons of water (5 gal to start, then 5 more); 8.5 pounds of flaked maize; 1.5 pounds of crushed malted barley; 6-8 pounds of sugar;

3- Sugar Shine

Genuine maize whiskey is becoming increasingly difficult to get these days. Modern moonshine is almost always little more than plain sugar with a dash of flavoring added in for good measure. Although it is not as smooth as maize whiskey, what it lacks in flavor and smoothness is more than compensated for by the ease with which it may be consumed. In addition, some people are not fond of the flavor of maize. They would choose apple pie, peaches, or other fruit tastes over anything else. This recipe is perfect for making that particular concoction.

Procedure:

2 gallons of water (no hotter than 120 degrees) should be heated before adding sugar a few pounds at a time. Stir until the sugar is completely dissolved, then add additional sugar. Continue to add sugar until all of the sugar has been added and dissolved. Pour this mixture into a fermenter and top it over with 3 more gallons of water. To get a final temperature of 96 degrees, increase the heat of the extra water by a small amount. Once the final liquid temperature reaches 70 degrees, add the yeast.

In order to get the quickest fermentation period and the best alcohol output, aim for a steady fermentation temperature of 70 degrees.

Allow it to rest for one week to ferment and another week to settle before serving. Then, carefully siphon the liquid into a still, taking care not to overfill it (the vapor cone should not contain any liquid).

Is Making Moonshine Legal:

Keep in mind that this information is provided solely for educational purposes. The process of making beer is lawful since it is substantially the same as making beer, which is now permitted in all 50 states, however distilling alcohol is illegal unless an individual obtains a fuel alcohol plant permission or a distilled spirit plant permit, respectively.

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A Brief History of Moonshine:

The Great Depression, Prohibition, and limited access to the mountainous region of Appalachia all contributed to the creation of moonshine, a beverage that is now practically forgotten yet has a legendary reputation. The phrase “Moonshine” used to be used to refer to any type of homemade whiskey. In part, the word came up as a result of the fact that early “bootleggers” frequently brewed their whiskey in the middle of the night, under the light of a full moon, in order to keep their activities hidden from neighbors and the authorities.

In the case of moonshine, there is no conventional formula; it can be produced using any mix of grains in any style of still.

Basic Moonshine Mash Recipe

“Moonshine” is a type of alcoholic beverage made from the fermented sugar of malt grains such as oats, cornmeal, or wheat. Moonshine is a powerful alcoholic beverage with a simple formula, which has helped it to become famous over the years as something that can be created by both amateur and professional distillers. Even though there are a plethora of great (and tasty!) moonshine recipes out there, here is a basic one that can be customized to suit the items you have on hand or your personal taste preferences.

When you combine flour and water, you get a combination known as a “mash.” Mashes are also utilized in the production of other alcoholic beverages, such as whiskey.

Prior to distilling, you can strain the mash to remove any solid husks or plant debris that has accumulated.

The alcohol may be removed from the water using a distillation process, and you can enjoy your own superb handmade whiskey as a result of using either the mash or the wash.

  • It is difficult for corn meal to filter out of a wash, and a cornmeal mash can cause the bottom of a copper still to burn. The greatest alcohol proof is found in the first product produced in a distillation batch. Using a hydrometer, you may check the progress of your yeast fermentation and the amount of alcohol in your mash.

Step 1: Research and Purchase Ingredients

Recipe for a Simple Moonshine Mash

  • The following ingredients: 5 gallons of malt grains (rye, barley, or a mix of grains)
  • 1 packet of bread yeast
  • 10 pounds sugar (any type)
  • 5 gallons warm water

For this reason, there are no set proportions for the various components in moonshine – it may take a lot of trial and error to discover a formula that is both tasty and will work well in your moonshine still. If you want to make moonshine at home, here are some recipes to get you started. Over the years, the majority of people have measured grains in 5-gallon grain buckets, and it is typically still the most common measurement offered because stills are also measured in gallons. Some recipes ask for the use of yeast, while others demand for the use of sugar.

After a few trials, you may discover that one type of fermenter is preferable to another for your needs.

In order to manufacture moonshine, it is preferable to use distilled water, because you know that distilled water will not include any pollutants that might interfere with the fermentation process, as well as the flavor and alcohol level of your finished product.

Step 2: Prepare Mash

For this reason, there are no standardized measurements for the various ingredients in moonshine – it may take a lot of trial and error to find a recipe that is both tasty and will work well in your moonshine still. If you want to make moonshine at home, there are several recipes available on the internet. Grain buckets of 5 gallons have traditionally been used to measure grains, and this is still a common measurement used today, despite the fact that stills are also measured in gallons of liquid.

Neither is sufficient for our situation.

In order to manufacture moonshine, it is preferable to use distilled water, because you know that distilled water will not include any pollutants that might interfere with the fermentation process, as well as the flavor and alcohol level of your finished product.

Step 3: Wait for Fermentation

Covering the fermentation container while yet allowing the mash to “breathe” is essential. If you allow the fermentation process (also known as “clearing” the mash) to take its course naturally, it can take up to 2 weeks for all of the yeast to have converted as much sugar into alcohol as possible. However, by using a solution such as Turbo Clear, you may reduce your fermentation period to as low as 4 days in some cases. When the bubbles are huge and take a long time to reach the top of the container, you may want to check to see whether your mash is ready to be distilled.

  1. It is possible to flavor moonshines as they are being mashed, and there are hundreds of recipes that detail how to include different substances into the mash to produce moonshines with a variety of textures, flavors, and potencies.
  2. Cocktails may be made with flavored moonshines, and they can also be utilized in a variety of dishes such as stews, desserts, sauces and more.
  3. Enjoy experimenting with different moonshine recipes, and remember to always consume moonshine responsibly.
  4. Logan Ingalls and Josh Rubin are credited with the photographs.

How to Make Moonshine Mash

Article in PDF format Article in PDF format Using only a few simple components, moonshine mash is a common method of producing an alcoholic beverage. To begin, combine the cornmeal, sugar, water, and yeast in a large mixing bowl.

Afterwards, ferment the mash to make it alcoholic, and distill the resulting liquid to make it delicious to drink. After that, you may consume moonshine mash on its own or mix it into cocktails or other beverages to give them a little more kick.

Ingredients

  • The following ingredients: 2.5 pounds (1.1 kg) ground cornmeal
  • 10 pounds (4.5 kg) white granulated sugar
  • 10 gallons (38 liters) water (preferably distilled if feasible)
  • 1 and a half ounces (14 g) active dry yeast (ideally Turbo)
  • 1 to 2 cups (0.24 to 0.47 l) water
  • 1-2 bags dried fruit (optional)
  • 1 to 2 cups (0.24 to 0.47 l) sugar
  1. 1 Bring 10 gallons (38 l) of water to a boil in a stainless steel kettle that holds 20 gallons (76 l). Pour in enough boiling-temperature water to cause big bubbles to form on the water’s surface
  • Sterilize and thoroughly clean the pot before using it. Use caution while handling a pot that looks to be unclean or discolored.
  • 2Add 2.5 lbs (1.1 kg) of cornmeal and bring to a boil for 5-7 minutes, stirring constantly. Once the water comes to a boil, add the cornmeal and stir it in with a wooden spoon until well combined. Continue stirring until the mixture becomes thick
  • 3 Reduce the heat to 150 degrees Fahrenheit (66 degrees Celsius). Reduce the heat to a low setting so that the cornmeal remains heated but is not boiling. Investing in a thermometer for the cornmeal will guarantee that it remains at the proper temperature
  • 2Add 2.5 lbs (1.1 kg) of cornmeal and bring to a boil for 5-7 minutes, stirring occasionally. Put cornmeal in the pot while the water is boiling, and stir it in with a wooden spoon until it is evenly distributed. Continually whisk until the sauce becomes thick
  • 3 Temperatures should be reduced to 150 degrees Fahrenheit (66 degrees Celsius). Reduce the heat to a low setting so that the cornmeal remains heated but does not boil. Investing in a thermometer for the cornmeal will guarantee that it stays at the proper temperature
  • 4 Add 10 pounds (4.5 kg) of sugar and 1 2 ounces (14 g) of yeast to a large mixing bowl. Pour the sugar and yeast into the cornmeal and mix thoroughly. To blend the ingredients, use a wooden spoon. Stir it for 5-10 minutes till it becomes smooth. The consistency of the mixture should become soupy and thin.
  • 4 10 pounds (4.5 kg) of sugar and 1 2ounce (14 g) of yeast should be added at this point to make the dough. The sugar and yeast should be mixed together before adding the cornmeal. Combine the ingredients using a wooden spoon. Stir it for 5-10 minutes till it becomes smooth.. A soupy and thin consistency should be achieved using the combination
  • 4 10 pounds (4.5 kg) of sugar and 1 2ounce (14 g) of yeast should be added at this point. Pour the sugar and yeast into the cornmeal and stir to combine. To mix, use a wooden spoon. Stir it for 5-10 minutes at a time. The consistency of the mixture should become soupy and thin
  • 4 Add 10 pounds (4.5 kg) of sugar and 1 2 ounces (14 g) of yeast to a mixing bowl. Pour the sugar and yeast into the cornmeal and mix well. Toss the ingredients together with a wooden spoon. Stir it for 5-10 minutes. The mixture should turn soupy and thin
  1. 4 Add 10 pounds (4.5 kg) of sugar and 1 2 ounces (14 g) of yeast to a large mixing bowl. Pour the sugar and yeast into the cornmeal and mix thoroughly. To blend the ingredients, use a wooden spoon. Stir it for 5-10 minutes till it becomes smooth. The consistency of the mixture should become soupy and thin.
  • Alternatively, you may pour the mash into an empty cooler and cover it with a lid to allow it to ferment.
  • 2Leave it to ferment for 4-5 days before using. The fermentation of moonshine mash created with Turbo yeast will take 4-5 days. For example, if you use bread yeast, it might take up to 1 week for the mashing to ferment. 3 Large bubbles on the surface of the mash should be avoided. If there are huge bubbles that are moving extremely slowly or that are resting on the surface of the mash after 4-5 days, remove them and discard them. As a general rule, this indicates that the mash is ready to be distilled.
  • If there are still a lot of little bubbles on the surface of the mash, it may not be ready to distill and will require further time to ferment.
  1. A lot of little bubbles on the surface indicates that the mash is not ready to be distilled and will require further time to ferment.
  • If there are still a lot of little bubbles on the surface of the mash, it may not be ready to distill and will require further time to ferment
  • 2 Construct a makeshift still out of a pressure cooker and a copper tubing. In a pressure cooker, bring the mash to 173 degrees Fahrenheit (78 degrees Celsius). Electrical tape should be used to secure a coiled copper pipe to the vent of the pressure cooker. Run the copper coil through a pail of cold water and place the other end in a clean container to finish the process. As the mash cooks, the vapors from the pressure cooker exhaust will pass through the copper pipe and condense to form moonshine as it passes through the copper pipe. After that, the moonshine will pass through the pipe and into the clean container.
  • Because this is a home-made technique to making a copper still, you may need to keep an eye on it to verify that it is operating properly. Check to see that the mash maintains a steady temperature so that it may condense into moonshine.
  • 3Allow the mash to cool completely. Once the mash has been distilled, allow it to cool to room temperature before using. The mash should have the appearance of a transparent liquid with contaminants floating about in it. 4 Cheesecloth and a strainer can be used to filter the mash. A big plastic strainer should be placed over a large soup pot. Afterwards, put the cheesecloth over the strainer to prevent it from becoming clogged. Using your non-dominant hand, place a smaller strainer over the cheesecloth and hold it in place with your dominant hand. Maintain control of your dominant hand while scooping mashed potatoes into the smaller sieve. Elevate the smaller strainer over the bigger one to eliminate larger contaminants such as large bits of cornmeal or fruit.
  • After that, you may compress the cheesecloth to remove any minor contaminants from the mash that have remained. The cheesecloth should remove any debris that has accumulated on the surface of the mash, or on the head, allowing the mash to flow clean. Rinse the strainer many times until you have removed all of the mash. If you look in the soup pot, it should be clear and clean
  • Once the contaminants have been squeezed out of the mash, toss them in the garbage.
  • If there are any minor contaminants left in the mash, you can squeeze the cheesecloth to remove them. This should remove any debris that is lying on the surface of the mash, or on the head, and allow for clean mash to flow through
  • Rinse the strainer many times until the mash is completely removed. If you look in the soup pot, it should be clear and clean. Once the contaminants have been squeezed out of the mash, toss them aside.
  • The mash for moonshine should last for at least 6 months to 1 year if it is kept correctly.

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Things You’ll Need

  • Stainless steel pot with a capacity of 20 gallons (76 l)
  • Stovetop or outdoor burner
  • A liquid thermometer
  • A wooden or metal spoon with a long handle
  • Using a pressure cooker A copper pipe that has been coiled
  • The use of electrical tape
  • The use of a copper still

About This Article

Summary of the Article X In a 20-gallon kettle, bring water to a boil to prepare moonshine mash. Boil for 5-7 minutes after adding the cornmeal. Then turn the heat down to low and add the sugar and yeast. Remove the pan from the heat after 5-10 minutes of stirring, or when the mixture has turned soupy. More flavor can be added by mashing dried fruit in water until it becomes more of a juice, then adding it to the mash. Area the mash in a cold, dark place for 4-5 days to allow it to ferment. Continue reading if you want to learn how to distill and filter the mash.

The writers of this page have together authored a page that has been read 361,673 times.

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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.

  1. As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.
  2. With the same amount of maize, you may increase your mash yield by a factor of two.
  3. In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.
  4. Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.
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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.

Procedure:

  1. 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

George Duncan over at Barley and Hops Brewing also has a great video onHow To Make a Great Moonshine Mash.Check it out below!

Materials:

  • PH Meter (Advanced)
  • Siphon
  • Cheese Cloth
  • Citric Acid
  • And other supplies.

Fermentation

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. Calculate the amount of alcohol that was created using a formula. Watch this video to learn how to operate a hydrometer.

Straining

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.

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.

a moonshine still, mash water (both fermented and strained), cleaning products, and column packing

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.

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’s likely that the foreshots will account for roughly 5% of your total production time. In your mash water, these include the earliest-evaporating alcohols, which should never be consumed. Foreshots may contain methanol, and they should never be ingested in any quantity. Some of the side effects of methanol include becoming blind. Separate and discard the foreshots, which should be kept in their own container.

Collecting Hearts

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.

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.

Conclusion

The tails occur when you reach the conclusion of the ethanol process and enter the last step of your manufacturing process. It is estimated that the tails will account for around 35% of your total manufacturing output. The tails will have a completely different flavor than the hearts will have. A significant reduction in sweetness will be noticed, and an oily top-layer will begin to appear on your product. Between your fingertips, the product will begin to feel slick. As a result of the presence of water, carbs, and proteins.

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Sweet Feed Moonshine Mash

There are several moonshine mash recipes available, including Sweet Feed, Rye Bread Whiskey, Peach Moonshine, Coconut Rum, and Grandpa’s Moonshine, to name a few. With all of these variants, you may want to brush up on your knowledge of how to produce moonshine before we get started.

Moonshine continues to be outlawed to this day. If you continue to sell, import, or own moonshine while not having the proper official permit, you might face serious consequences. Having said that, hobbyists may still purchase the supplies and create their own stills using these instructions.

1. Sweet Feed Moonshine Mash

There are a plethora of moonshine mash recipes available, including Sweet Feed, Rye Bread Whiskey, Peach Moonshine, Coconut Rum, and Grandpa’s Moonshine, just to name a few examples. In order to properly prepare for making moonshine with these kinds, it is recommended that you first grasp the fundamentals of moonshine production. It is still illegal to sell moonshine today because of this legislation. If you are continuing selling, importing, or owning moonshine while not having the proper official permit, you might face serious penalties.

Ingredients

  • Sugar
  • One box of whiskey yeast
  • Thirteen pounds of sweet feed
  • Six-and-a-half gallons of water
  • And six pounds of sugar

How to Make

  1. Ensure that you have enough feed to cover the bottom of your fermenter bucket
  2. Around 4-5 inches should be plenty. Fill the fermenter halfway with hot water, then add your sugar and mix well. Combine the sugar and water until it is completely dissolved. Fill the remainder of the container with warm water until you have 6.5 gal of mash. If there is any remaining room in the fermenter, it should be at least 3 inches. After the mixture has cooled to approximately 75 or 80 degrees Fahrenheit, add the yeast. Leave it covered with the lid for 5-6 days to allow the flavors to blend. It should be run at 150-160 proof. Before distilling, strain the mash through a fine mesh strainer. This eliminates sediments from the spirit, resulting in a clear spirit. You only need to distill the mixture to be ready to use it

2. Rye Bread Whiskey

The rye bread whiskey recipe is yet another odd and crazy moonshine mash recipe. Pumpernickel is a dark and rich bar of chocolate that may be used to manufacture homemade whiskey. Make sure you buy fresh fruits and vegetables rather than those purchased from a shop because there is a strong risk that they have been treated with preservatives.

Ingredients

  • The ingredients are as follows: 9.00 pounds sugar
  • 6.00 gallons water
  • 3.00 lbs. Rye bread (dark and dense)
  • 0.70 ounces of yeast nutrients (optional)
  • And 0.67 ounces of distillers. Yeast

How to Make

  1. Cut the rye bread into little pieces to make it easier to chew. You may either use a food processor or your hands to do this
  2. The choice is yours. In a large saucepan, combine the bread pieces with 1.5 gallons of water and bring it to a boil for around 5 minutes. Continue to stir continually
  3. When done cooking, remove the saucepan from the heat and stir in the sugar until totally dissolved. Discard any remaining particles and transfer the mash to a fermenter. Fill the tank with water until it reaches the 6-gallon mark. Take note of the temperature, which should be 82 degrees Fahrenheit
  4. And Place the yeast on top of the mash and cover the fermenter with a lid to keep out the air. Shake the fermenter vigorously for 30-60 seconds to add air into the mixture
  5. And Allow for one week of fermentation by storing the bucket in a dark spot at room temperature. When the mash is finished, distill it.

3. Peach Moonshine Mash

Peach moonshine is the perfect drink for those searching for something a bit more fruity and simple to produce. This moonshine mash recipe is excellent since it becomes more mellow with age and has a sweeter flavor when compared to other types of liquor. Peaches have been shown to boost heart health as well as assist with digestion.

Ingredients

  • 20 pounds of peaches
  • 6 pounds of granulated sugar
  • 6 gallons of water
  • 2 packets of vanilla extract Champagne Yeast
  • 1 package of Pot Still Turbo with Pectic Enzyme
  • 1 packet of Champagne Yeast

How to Make

  1. Remove the pits from the peaches and mash them up in a large saucepan until smooth. Heat the water until it reaches 150 degrees Fahrenheit by adding it in small batches. In a separate bowl, combine the sugar and mix until thoroughly dissolved
  2. Remove the pan from the heat and allow it to cool to 80 degrees Fahrenheit before serving. Fill the fermenter halfway with the mixture and add the yeast. The lid should be used to secure the fermenter. Allow for a 5-day fermentation period. Remove the mixture from the heat and distill it
  3. A quart of the distilled product should be refrigerated to bring back the taste.

4. Coconut Rum Moonshine Mash

Apart from providing a tropical flavor, coconut rum also has several health advantages due to its high antioxidant content. But first, you must learn how to create rum, which is required before you can brew our coconut rum moonshine.

Ingredients

  • Sugar
  • Rum
  • 16 oz. water
  • 2 mature brown coconuts
  • 0.75 lbs. sugar

How to Make

  1. Drill a hole in the coconut to allow it to be opened
  2. Pour the coconut water into a jar (if you intend to store it)
  3. Then, Preheat the oven to 300 degrees Fahrenheit for 15 minutes and bake the coconuts for 15 minutes. Removing them from the oven and allowing them to cool is a good idea once they’ve been cooked Break the coconut shells off with a hammer and scrape off the white raw coconut meat with a scraper to finish
  4. Remove any undesirable particles from the meat by washing it under running water
  5. And In order to break down the meat, a food processor or blender should be used. A cheese grater, or a knife, can be used in its place if you don’t have one. Fill a kettle halfway with water and bring it to a boil
  6. Stir in the sugar until it is completely dissolved. Allow it to cook for a while before adding the raw white coconut meat. When the mixture is simmering, continue to stir it for 3 minutes. Combine all the ingredients in a mason jar and top it up with some rum. Close the container with a lid and store it in a cold, dark location. Allow it to soak for three weeks. For the duration of this period, shake the jar at least once a day. Using a strainer, strain the mixture and put it in your refrigerator to keep the flavor.

5. Grandpa’s Moonshine Mash

Your grandpa’s moonshine mash will be the smoothest beverage you’ve ever made. It’s produced with oats, which are a morning staple for many people.

Ingredients

  • Recipe ingredients: 10.0 lbs.White Sugar
  • 6 gal Water
  • 4 oz.Bread Yeast
  • 2.5 lbs.Quick Oats
  • 2.0 lbs.Brown Glucose Syrup
  • 1 Pomelo Fruit
  • 1 Pomelo Fruit rind

How to Make

  1. Combine all of the ingredients in a fermenter by pouring hot water over them and mixing well. Allow it to cool to roughly 80-85 degrees Fahrenheit after stirring until all of the sugars are dissolved. Add the yeast and cover the container with a lid. 7 days of fermentation, followed by 7 days of settling time, until the liquid is clear Remove any junk that has accumulated on the surface of your liquid
  2. Add the pomelo fruit to the still once it has been peeled and chopped
  3. You just need to distill the liquid and you’ll be set to go

Conclusion

Moonshine has a storied past that has reached criminal dimensions. In the meanwhile, you may make moonshine mash recipes in the comfort of your own home. If you want to infuse different tastes into your moonshine, you’ll need to use different procedures, so be sure to read the directions thoroughly before you begin. Keep in mind that selling and distributing this beverage might get you in serious legal jeopardy – proceed with caution! Which of these moonshine mash recipes is your personal favorite and why?

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How to Make Moonshine – How to Make Booze

Moonshine (also known as corn whiskey) is an alcoholic beverage with strong historical roots, particularly in American history, therefore it stands to reason that people would and should be knowledgeable about how to manufacture their own moonshine. When it comes to moonshine, if you are unaware of what it is precisely, please feel free to read this page, where you can gain some basic background and facts about the beverage. When people think about homemade alcohol, the word “moonshine” is frequently the first thing that comes to their minds.

Anyone interested in learning how to produce homemade alcohol, home distilling, or home liquor production should be familiar with how to prepare this legendary cocktail. And now that we have established the general procedure for creating moonshine, let’s get down to business.

Step 1: Understanding the ProcessBasic Terms

Making moonshine consists on three key procedures: Making the Mash and Fermenting the Mash are the first two steps. 3) Making the Mash into a Liquor After that, we’ll go over a few brief and fundamental words related to moonshine, which we’ll go over in more detail later.

  • Mash is the material that is created, which is subsequently fermented and distilled to produce moonshine
  • It is also known as mash whiskey. a still is a piece of equipment in which the mash is distilled, where the mash is boiled and then condensed to produce the liquid
  • Distillation takes place in the still, and it is this process that transforms the low-alcohol mash into high-alcohol moonshine. *For further information about distillation, please see this page.
  • Fermentation is the process of turning a mash into an alcoholic beverage by converting the carbohydrates in the mash into alcohol. This is a natural occurrence
  • There is nothing to fear.

Step 2: The IngredientsEquipment

While the components used to manufacture a moonshine mash might range significantly from one another, there are hundreds of distinct varieties and tastes of moonshine available, each with its own unique formula. However, one thing that is consistent throughout all moonshine ingredients is the requirement for yeast, a nutrition (typically grain or sugar), and water. Many recipes also include a malted component, such as barley or rye, which is common in beer. The following instructions will teach you how to manufacture a simple corn-based mash that will provide an authentic form of moonshine liqueur.

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

Cornmeal, sugar, water, yeast (distillers yeast is preferred), and salt

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

Step 3: The Recipe

In this lesson, we’ll be utilizing a recipe that I refer to as the “1 for 1 recipe.” This recipe creates a normal moonshine corn whiskey, and the formula is really simple to learn. It is referred as as the 1 for 1 because all of the components are used in a one-to-one proportion. One gallon of water, for example, would require one pound of sugar and one pound of maize meal to be substituted. Using this formula, you would need 5 gallon of water, 5 pounds of maize meal, and 5 pounds of sugar to make a 5-gallon mash (which is suggested for your first few batches of moonshine).

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

Step 4: Making the Mash

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

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

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

Step 5: Fermentation

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

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

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

  • 3.
  • If you do not already have an airlock, it is highly suggested that you get one as soon as possible; they are not costly (usually around a dollar a piece you canpick one up here.) ***Please keep in mind that while the airlocks are virtually universal, the bungs are not.
  • Please see this page for more information on airlock and bung sizes.
  • At this stage, the mash and yeast should be in a fermenting container with an airlock on it.
  • Once the fermentation process has been completed for about a week, you may check the gravity of your mash using a hydrometer, and if you obtain the same result for 2 or 3 days in a row, you know the fermentation process has been completed.
  • Even while it is not required to have one from the outset, it might be a beneficial tool later on (especially for knowing the alcohol percentage of your finished moonshine).

You will require different ones, though, for testing your mash and your moonshine production (one can test low alcoholic percentage and another can test high). Click here to view a mash recipe, and here to view an aliquor/moonshine recipe.

Step 6: Distillation

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

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

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

If possible, leave the bottom sediment in the fermenter since it includes yeast, and it is preferred not to have yeast in the mash during distillation. Pour your mash into the pot of the still, being sure to keep the bottom sediment in the fermenter. It is much easier to do this using an auto siphon, which can be purchased on Amazon for about $10. In the still, double-check that everything is secured down and shut, because pressure and steam will be passing through it and you cannot have any leaks.

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

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

The still run is complete when there is no more liquid pouring out of the end of the still into the collecting jar; you should have some moonshine corn whiskey that is ready to use at this time.

  • Contains 2 pounds of active dry yeast from one of the most well-known brands in the world
  • Comes in a heavy-duty vacuum-packed pouch. As active dry yeast, it is best suited for usage at temperatures between 110 and 115 degrees Fahrenheit. Active Dry Yeast is intended for use in the production of yeast-leavened bread and dough. From the well-known Red Star company

Best Equipment for this Recipe

Given that this mash does not require a high proof, even if you only have a little pot, you should still get excellent results. In the event that this is your first time out, be certain that you have all of the necessary equipment in order to guarantee that everything goes off without a hitch.

Fermentation Jar

It goes without saying that you’ll need to ferment your mash. Sure, mason jars and the same bucket you use for oil changes in your automobile may be sufficient for the time being to keep things running smoothly. However, if you want to shine as brightly as the big boys, you must put in the necessary effort. The reason we use glass carboys is that, despite their weight, they are the most hygienic alternative. This is our favorite glass fermenter, and it is as follows: Old mash ingredients might become lodged in minor scratches in plastic buckets/containers, necessitating the replacement of old ingredients with fresh ones on a regular basis.

Not to mention airlocks, which you should always have a good supply of on hand for emergency situations. Believe me when I say that you don’t want to pitch yeast just to discover that you don’t have any fresh yeast on hand!

Auto-Siphon

In order to ferment your mash, you’ll need to do a few things. You may make do for now with mason jars and the same bucket you use for oil changes in your automobile. To shine like the pros, you must, nevertheless, put up some considerable effort. The reason we use glass carboys is that, despite their weight, they are the most hygienic choice. We have a favorite glass fermenter that looks like this: In plastic buckets/containers, old mash components can become trapped in minor scratches and must be replaced with fresh ones on a regular basis.

Not to mention airlocks, which you should always have a good supply of on hand for emergency situations..

  1. To make mixing easier, heat the water to around 100 degrees Fahrenheit. In the fermentation bucket, combine the sugar, maize, and water by thoroughly swirling the mixture with a spoon for a couple of minutes
  2. Repeat the process. Place the yeast in the bucket and cover it with the lid. Placing the airlock in the appropriate aperture and ensuring that the seal is airtight is critical. Allow for thorough fermentation of the mash, which should take around 2 weeks in total. Once the bubbling in the airlock has stopped, continue to leave for another 2-3 days. Use a siphon tube and (optional) filter to open the fermenter and rack the wash (filter out any particles and sediment) out of it. Place the collected wash inside the boiler of your still and turn it on

In order to help in the mixing process, heat the water to around 100F. By thoroughly swirling the mixture with a spoon for a couple of minutes, you can get the sugar, corn, and water into the fermentation bucket. Then cover the bucket with its lid and let aside for a few hours. Placing the airlock in the appropriate aperture and ensuring that the seal is airtight is essential. It should take around 2 weeks for the fermented mash to reach its full potential. Wait an extra 2-3 days after the bubbling in the airlock has stopped.

Place the washed clothes in the boiler of your still and turn it on; ;

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