Step 3: The Recipe For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.
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.
- 1 How many gallons of moonshine does 10 gallons of mash make?
- 2 How much mash do I need for a 5 gallon still?
- 3 How much sugar do you put in a gallon of mashed moonshine?
- 4 How much will a 50 gallon still produce?
- 5 How much is a gallon of moonshine worth?
- 6 How much sugar does it take to make a gallon of moonshine?
- 7 How can you tell if moonshine is safe to drink?
- 8 What kind of water do you use to cut moonshine?
- 9 How much moonshine do you throw away?
- 10 Can you put too much yeast in moonshine mash?
- 11 What is the best corn for moonshine?
- 12 How do you know if your moonshine mash is ready?
- 13 How long does it take to make moonshine?
- 14 How much does moonshine sell for?
- 15 What is a stripping run in moonshine?
- 16 Alcohol Yields
- 17 Starting Alcohol
- 18 Final Proof
- 19 Collection efficiency
- 20 How Much Alcohol Will My Whiskey Still Make?
- 21 Yeast and Sugar
- 22 Using a Copper Still
- 23 Standard Yields:
- 24 Easy 10 Gallon Moonshine Mash Recipe
- 25 What is Moonshine?
- 26 How Much Moonshine Will I Get for 10 Gallons of Mash?
- 27 How Much Moonshine Do You Throw Away?
- 28 Using a Hydrometer to Check for Fermentation
- 29 How to Make Moonshine: A Distillers Guide Corn Moonshine
- 30 How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 31 Getting Started: Picking Your Type of Moonshine Mash
- 32 How to Make Moonshine: Corn Mash Recipe
- 33 How To Make Moonshine: Distilling
- 34 How To Make Moonshine: Collecting Your Distillate
- 35 Conclusion
- 36 Making Moonshine
- 37 Be the First to Share
- 38 How to Make the Smoothest Mash Recipe for Moonshine
- 39 Why is the mash recipe so important?
- 40 Smoothest Mash Recipe Ingredients
- 41 Moonshine Batch Sizing Table
- 42 Step-By-Step Guide To Making Moonshine
- 43 Summary
- 44 How Much Moonshine Will 50 Gallons Of Mash Make?? – Productos Furia
- 45 Can you put too much yeast in moonshine mash?
- 46 What temperature does turbo yeast die?
How many gallons of moonshine does 10 gallons of mash make?
A 10 gallon run will yield 2-4 gallons of alcohol.
How much mash do I need for a 5 gallon still?
For the sake of simplicity, let’s say you will start with 25% backset. This means that for a 5 gallon mash you will use 1-1/4 gallons of backset and 3-3/4 gallons of water. Since you will be running your still for hours, you do not want to leave the fermenter empty.
How much sugar do you put in a gallon of mashed moonshine?
In a fermentation chamber, combine approximately 5 pounds of sugar with 1-2 gallons of malt grain. Add warm water until the sugar dissolves – the water should be warm enough to dissolve the sugar but not hot enough that it kills the yeast.
How much will a 50 gallon still produce?
This moonshine still is capable of making over 10 gallons per run.
How much is a gallon of moonshine worth?
It costs around $8 per gallon for the sugar and wheat to make the moonshine. The selling price is around $25 a gallon if sold in bulk, or $40 for retail price.
How much sugar does it take to make a gallon of moonshine?
Step 3: The Recipe For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.
How 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 moonshine do you throw away?
The rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled. How much initial product to discard: 1 gallon batch – discard the first 2/3 of a shot glass. 5 gallon batch – discard the first 1/3 of a pint jar.
Can you put too much yeast in moonshine mash?
The “ 100 grams of dry yeast per 5 gallons” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. Fermenting a wort with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of.
What is the best corn for moonshine?
The kind of corn for moonshine that we recommend is cracked, dry yellow corn, and yes, it’s field corn. It should be a good grade corn that is relatively clean.
How do you know if your moonshine mash is ready?
After 14 days, it should be about done. If it still bubbles, let it sit for another few days, or until you see no bubbling for at least a minute or two. Once there is no activity in the airlock, your mash is ready to run.
How long does it take to make moonshine?
As you can see, the process of fermenting and distilling moonshine is quite time-consuming. In general, you can expect it to take between 1-3 weeks to make moonshine, as the mash must ferment and the distillation process must be continued until the final shine is safe for consumption.
How much does moonshine sell for?
You should be able to find a 750ml bottle of Moonlight priced between 20 and 40. As with most spirits, the price you pay for moonshine depends on the quality, quantity, and where you get it. Street moonshine is most commonly sold in an Orgallone neighborhood. You can expect to pay 30 to 100 for a gallon.
What is a stripping run in moonshine?
The first run is what’s called a “stripping run” because its purpose is to strip the water, yeast, and sediment out of your mash before your “spirit run(s)” or primary distillation(s). Distilling this way will ultimately give you a smoother product.
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.
- In order to avoid having yeast in the mash during distillation, attempt to leave the bottom sediment in the fermenter. This is because the sediment includes yeast, and it is preferred not to have yeast in the mash during distillation. It is much easier to do this with an auto siphon, which can be purchased on Amazon for roughly $10. Make certain that everything is securely fixed and sealed on the still
- Pressure and steam will be passing through it, and you cannot have any leaks.
Apply heat to the saucepan of mash that is still heating up.
- It should be kept between 185 and 195 degrees Fahrenheit.
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.
Pour your mash into the pot of the still, being sure to leave the bottom sediment in the fermenter since it includes yeast, and it is better not to have yeast in the mash during distillation. Using an auto siphon makes this a LOT simpler; one can be acquired on Amazon for roughly $10. Make certain that everything is secured down and sealed on the still; pressure and steam will be passing through it, and you cannot have any leaks. Check to see that something (ice/cold water) is cooling the worm or condenser of the still;
Apply heat to the saucepan while the mash is still heating up. Make certain that the temperature remains between the boiling point of alcohol and water (173 degrees Fahrenheit and 212 degrees Fahrenheit). The ideal temperature is between 185 and 195 degrees;
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 (something you don’t want to drink);
After the initial piece has been removed, all that is left is to monitor the temperature and ensure that it remains within the 185-195 degree range.
When there is no more liquid pouring out of the end of the still into the collecting jar, you have completed your still run and should have some moonshine corn whiskey that is ready to use.
- It is possible for starting alcohol to differ greatly from batch to batch, with considerable implications for end yield.
- The amount of starting alcohol is often represented as “alcohol by volume,” abbreviated as ABV.
- In a nutshell, it is the amount of alcohol present in a solution of alcohol wash.
- Example: A 10 gallon wash containing 1 gallon of pure alcohol will have a 10% alcohol by volume (ABV).
The potential yield increases in direct proportion to the beginning alcohol concentration.
Fermentable sugar is exactly what it sounds like – the quantity of sugar that is accessible for consumption by yeast, which may then be converted to alcohol. The absence of significant amounts of sugar means that there will be little alcohol present. Too much sugar, on the other hand, is a waste of resources. In most cases, the amount of sugar required is determined by several factors, including the recipe, batch size, and possible alcohol generation by the yeast. Although, in general, the greater the amount of fermentable sugar present in the mash, the higher the potential starting alcohol and the greater the yield will be.
Fermentable sugar is exactly what it sounds like – the quantity of sugar that is available for consumption by yeast and can be converted to alcohol later on. In the absence of considerable sugar, there will be little alcohol present in the beverage. Too much sugar, on the other hand, is a waste of time and resources.. In most cases, the amount of sugar required is determined by several factors, including the recipe, batch size, and potential for alcohol generation by yeast. Although, in general, the greater the amount of fermentable sugar present in the mash, the higher the potential starting alcohol and the greater the yield are both.
- The final proof might have a considerable influence on the yield as well.
- It is estimated that the amount of pure alcohol obtained from 10 gallons (beginning with 10 percent alcohol) will be somewhere in the vicinity of 1 gallon when the distillation process is completed.
- However, the spirit that is captured will not be 100 percent pure (200 proof).
- It is normally proofed down to somewhere about 100 proof, which is equal to 50 percent pure alcohol by volume.
- While the total quantity of alcohol collected stays the same, there is now twice as much “product” and the “yield” has been increased by a factor of 2.
One additional point to mention is that not all of the alcohol created during fermentation will be collected throughout the course of the experiment. Because it takes far too much time and effort to gather that final tiny amount, only approximately 85 to 90 percent of the total is collected on average. Besides, it isn’t the excellent thing in the first place. Using the above example, if there is one gallon of pure alcohol in the wash and it is distilled with an 85 percent efficiency, it will yield.85 gallons of pure alcohol.
- One final point to mention is that the run will not capture all of the alcohol generated throughout the fermenting process. Because it takes much too much time and effort to gather even the smallest amount, only approximately 85 to 90 percent is usually collected. In any case, it isn’t the excellent thing. For example, if there is one gallon of pure alcohol in a wash and it is distilled with a collection efficiency of 85 percent, then.85 gallons will be recovered. The following are some samples of yields that a commercial distiller might expect when conducting 1, 5, or 10 gallon trial batches:
- It’s important to remember that distilling alcohol without the right permissions is against the law.
How Much Alcohol Will My Whiskey Still Make?
Despite the fact that every copper moonshine still is unique, many distillers begin by asking themselves a fundamental question such as “how much moonshine will my still produce?” or “how much whiskey will I be able to extract from my 5 gallon whiskey still?” However, while there is no definitive answer – you will need to experiment with your particular whiskey still to determine how it operates most efficiently – we can provide you with some general guidelines so that you can adjust your methods if you are not producing moonshine as efficiently as you would like.
The alcohol proof of your finished product will be determined by a number of factors, including the strength of the chemicals in your mash, the chemistry of how those ingredients interact, and the efficiency with which your distillation process is completed.
Consider how each of the items on this list will assist you in making the most of your alcoholic beverage run.
Yeast and Sugar
It takes a precise science to combine the yeast and sugar in your moonshine mash recipes in order to ensure that the greatest quantity of sugar is fermented and converted to alcohol. In general, more sugar is better, but too much sugar is a waste of resources. It is important to note that, in addition to determining the appropriate yeast to sugar ratio in your whiskey mash recipe, you should utilize distiller’s yeast rather than standard bread yeast. A special strain of yeast called distiller’s yeast has been developed to resist high alcohol concentrations, allowing it to ferment more sugar in any moonshine mash recipe.
Using a Copper Still
When it comes to distilling alcohol, temperature control is critical, and copper stills provide the finest temperature control for moonshiners. It is critical to time your run at this temperature, because ethanol alcohol vaporizes at a much lower temperature than water and in a relatively narrow temperature range (usually 174-195 degrees Fahrenheit). Cupro is one of the most trusted materials for kitchen and distilling equipment because to its uniform heating properties. By utilizing a copper still, it is possible to optimize the amount of time spent at the correct temperature required for distilling the most ethanol.
- For example, a typical run in a 5 gallon still may be expected to generate around one gallon or one gallon and a half of moonshine on average.
For example, you may only obtain 34 of a gallon from one batch, but it will have a very high proof and be of exceptional quality.
If you’re making alcoholic beverages, temperature control is vitally crucial, and copper stills provide the finest temperature control for moonshiners. It is critical to time your run at this temperature, because ethanol alcohol vaporizes at a much lower temperature than water and in a very narrow range (usually 174-195 degrees Fahrenheit). Cupro is one of the most trusted materials for kitchen and distilling equipment because to its uniform heating properties. By utilizing a copper still, it is possible to optimize the amount of time spent at the correct temperature required for distilling the most ethanol possible.
- Even with a 5 gallon still, an average run may be expected to yield around one gallon or one gallon and half of moonshine.
For example, you may only obtain 34 of a gallon from one batch, but it may have a very high proof and be of exceptional flavor.
- A 1 gallon copper still produces 3 to 6 cups of alcohol
- A 2.5 gallon copper still produces 1/2 to 1 gallon of alcohol
- A 5 gallon copper still produces 1 to 2 gallons of alcohol
- And a 10 gallon copper still produces 2 to 5 gallons of alcohol.
A 1 gallon copper still produces 3 to 6 cups of alcohol; a 2.5 gallon copper still produces 1/2 to 1 gallon of alcohol; a 5 gallon copper still produces 1 to 2 gallons of alcohol; a 10 gallon copper still produces 2 – 5 gallons of alcohol.
Easy 10 Gallon Moonshine Mash Recipe
- If you’re going to do anything, you may as well finish it completely.
- Make enough moonshine to serve as a drink for everyone in your family if you plan on making it.
- Take a look at our recipe for 10 gallon moonshine mash.
What is Moonshine?
If you’re going to do anything, you may as well finish it. So, if you’re going to create moonshine, you might as well produce enough for everyone to have a taste or two. For more information, please see our recipe for a 10 gallon moonshine mash.
How Much Moonshine Will I Get for 10 Gallons of Mash?
Of all, putting in the effort to make a huge mash is only worthwhile if you receive a large return, right? As a result, it’s a good idea to know what to expect from a run before you go out for one. The amount of alcohol you may expect from a run will be determined by the amount of alcohol you started with and the ultimate proof. The amount of beginning alcohol produced will be determined by the amount of fermentable sugar present in the mash, or the amount of sugar that has been added, as well as the yeast.
- This is a straightforward measurement of the quantity of alcohol present in your mash.
As you may imagine, this is far from ideal, therefore we take measures to guarantee that our runs are well worth our time and effort.
Fermentable sugar is the sugar that is accessible in your mash and may be transformed into alcohol by the yeast during the fermentation process. If you use too little sugar, you will not get the desired results. The amount of sugar required for your mash may vary depending on the recipe you select and the quantities of the components you use. Furthermore, choosing the appropriate variety of yeast for your recipe is critical.
How Much Sugar do you Put into One Gallon of Mash
- Each recipe for moonshine mash has its own unique amount of sugar, which varies from batch to batch.
- Because how sweet your recipe is also relies on the amount of natural sugars and starches included in your dish.
- If you’re creating sugar shine, a one-gallon batch will require 5 cups of sugar and 13 cups of water, according to the instructions.
Can You Use Bread Yeast for Moonshine?
The use of basic bread yeast as a component in moonshine is a good choice in many instances. However, it is common for it to only create a beginning alcohol concentration of 10 percent. This is frequently due to the fact that distillers yeast has been engineered to live in environments with greater amounts of ambient alcohol. In other words, while bread yeast may be on its way out, distiller’s yeast will continue to flourish. This can result in a beginning alcohol concentration of up to 20 percent in some cases.
Distillers yeast may include other nutritious elements in addition to the yeast itself.
- Many traditional moonshiners, in fact, do not utilize commercial yeast at all in their production.
Purists prefer to create their moonshine without the use of yeast in order to maintain the purity of the flavor.
How Much Moonshine Do You Throw Away?
The use of basic bread yeast as a component in moonshine is a common practice. On the other hand, it frequently only produces a start-up alcohol concentration of 10% or less. Because distillers yeast has been engineered to thrive in larger quantities of ambient alcohol, it is frequently used in this application. In other words, although bread yeast may be on its way out, distiller’s yeast will continue to grow. A beginning alcohol concentration of up to 20% can occur as a result. There are certain disadvantages to utilizing distillers yeast, despite the fact that it appears to be a no-brainer.
- While they may be beneficial to your yeast, many people have complained that they have a negative impact on the final flavor of the product.
After all, commercially produced yeast was not available when many of the first moonshiners began their journeys hundreds of years ago!
It is vital to note that temperature is a factor in fractionation since various components evaporate at different temperatures. Naturally, maintaining a constant temperature and properly monitoring temperature are critical in the fractionation process.
Output Temperature Fraction Keep or Toss? Acetone 134°F or 56.
Foreshots TOSS Methanol 147°F or 64°C Heads TOSS Ethyl Acetate 171°F or 77.
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.
Tails Keep for a second distillation or toss Furfural 322°F or 161°C Tails Keep for a second distillation or toss
Moonshine Cheat Sheet
While there are a variety of elements that can influence your ultimate outcome, the following is a rough outline of what you can expect in exchange for your runs.
- Depending on the size of the run, it will produce 3-6 cups of alcohol
- A 5 gallon run will produce 1-2 gallons of alcohol
- An 8 gallon run will produce 1.5-3 gallons of alcohol
- And a 10 gallon run will produce 2-4 gallons of alcohol.
Can moonshine mash ferment too long?
In general, as long as the moonshine is kept in an airtight container, it is safe to leave it to ferment for an extended period of time without becoming contaminated. It is possible, though, that your fruit mash will turn into vinegar if it is fermented in the absence of oxygen. Fermentation takes around two weeks in the majority of instances. When the fermentation process is complete, you will notice that there is no activity in your airlock for around two days.
Using a Hydrometer to Check for Fermentation
- A hydrometer can also be used to determine whether or not fermentation is complete.
- The use of a hydrometer is straightforward, and it may provide you with the information you want to get started with the distillation process.
HOW TO USE YOUR HYDROMETER
Although using a hydrometer may appear frightening at first, it is actually rather simple to do so.
- However, while using a hydrometer may appear to be difficult, in reality it is rather simple.
How to Make Moonshine: A Distillers Guide Corn Moonshine
This book is a distillers’ guide to making moonshine. Moonshine made with corn
How to Make Moonshine:A Distillers Guide For Corn Moonshine
- 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.
As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.
- With the same amount of maize, you may increase your mash yield by a factor of two.
In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.
Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.
How to Make Moonshine: Corn Mash Recipe
- A five-gallon bucket of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, a mash pot, a fermenting bucket, a heat source, a thermometer, and a long spoon.
- 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!
- PH Meter (Advanced)
- Cheese Cloth
- Citric Acid
- And other supplies.
Citric acid; Siphon; Cheese Cloth; pH Meter (advanced); 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.
- Use citric acid to lower the pH of the water, then calcium carbonate to raise it again.
How To Make Moonshine: Distilling
- Discard any solid material or sediment that remains after squeezing the mash water out of the combination. Transfer the mash water to a container for pH adjustment. After that, it’s advised that you strain the water through a cheesecloth. The presence of solid matter in your mash water might result in headaches that you’d prefer not have. (Advanced) When adding gypsum to mash water, some distillers may use 2 teaspoons per gallon of mash water. The pH of their mash water is then determined.
Bring the pH of the water down with citric acid while raising it with calcium carbonate
- You did an excellent job!
- You’ve finished the hard work of making mash water for your moonshine!
- Finally, distillation and separation of all of the alcohol content into a refined form are required.
- Similarly to the process of creating mash, distillation is both an art and a science.
- Exercising your distilling skills is the most effective method to improve.
- We encourage that you take notes during the procedure so that you can improve with each subsequent run.
- In the event that you are in need of equipment or supplies, we can help you out.
We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.
Prepping Your Still
Congratulations on your accomplishments thus far. Creating mash water for your moonshine has been a labor-intensive process for you. Finally, distillation and separation of all of the alcohol content into a refined form are required…. Distilling is an art as well as a science, much like mash preparation. Being an excellent distiller can only be achieved via experience. Making notes during the process will allow you to improve with each run, which is something we highly encourage. In the event that you are in need of equipment or supplies, we can accommodate your requirements.
- Aside from that, we carry high-quality supplies, such as high-quality grains and a carbon filter for replacement.
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
It’s time to get to the good stuff. Awe-inspiring is the process of distillation. Those of you who are unfamiliar with the science can get the fast and dirty version. When various compounds are separated using distillation, it is done so by taking advantage of the difference in evaporation temperatures between the substances. Rather of producing alcohol, this procedure separates it from the rest of the constituents in your mashwater. During fermentation, you produced all of the alcohol (well, the yeast did).
If your arrangement includes a condenser, switch on the condensing water when 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 or faster.
In terms of percentage of your total productivity, the foreshots will account for around 5 percent. These are the alcohols that evaporate the earliest in your mash water and should never be consumed. Foreshots may contain methanol, and they should never be taken in any form. Methanol, among other things, has the potential to cause blindness. Gather the foreshots and place them in a separate container before throwing them away.
It is estimated that the heads account for around 30 percent of your total production. The heads, like the foreshots, contain volatile alcohols as well as other compounds. However, rather than causing blindness, the consequences are more mild – akin to having a bad hangover for many days. Because to the presence of alcohols such as acetone, the heads will have a characteristic “solvent” scent to them. Similarly to the foreshots, place your heads in their own containers and discard the rest of them.
- This is the good stuff, which is primarily composed of ethanol.
- The following approximately 30 percent of your total production is comprised of the hearts.
- You should be able to smell the harsh, solvent-like scent that was present during the heads at this stage.
- The flavor of corn mash moonshine should now be smooth and sweet, as it should have been previously.
- This is the level at which ability and experience are most important.
- It takes a certain amount of skill to keep your hearts well-isolated while simultaneously increasing their output.
This is the good substance, which is primarily composed of ethylene. The following approximately 30 percent of your total production is comprised of the hearts you produce. You should be able to smell the harsh, solvent-like scent that was present throughout the heads starting at this stage.. A smooth and sweet taste should now be present in the flavor of corn mash moonshine.
This is the level at which ability and experience are most crucial. It takes a certain amount of skill to isolate your hearts while also increasing their output.
This is the excellent stuff, consisting mostly of ethanol. The hearts account for around 30% of your total production. You should notice a decrease in the strong, solvent scent that was present during the heads at this time. The flavor of corn mash moonshine should now be smooth and sweet, as it should have been before. Here’s when your abilities and expertise really shine through. It takes a certain amount of skill to keep your hearts well-isolated while still boosting their output. A good distiller will “shine” at this step, utilizing science and their senses.
- a link to the page’s load
Making Moonshine Isn’t That Difficult After All Jason Stone contributed to this article. Disclaimer: The material contained in this guide is intended only for general informational purposes. The material contained in this handbook is not intended to be legal advice. Whiskey Still Co. makes no representation or warranty that the information is complete or correct in all respects. In no event will Whiskey Still Co. be liable for any mistakes, omissions, or inaccuracies contained in this guide, or for any outcomes obtained as a consequence of the use of the information contained herein.
nor any of its affiliates shall be liable in any way for any direct, indirect, special, or consequential damages or losses of any kind that may result from the use of this guide or the product.
- shall not be liable for any losses that you may sustain as a result of your inappropriate use of the product, regardless of the cause.
A million and one different ways to go about it, and almost all of them are accurate in their own way.
The goal of this tutorial is to assist a total newbie moonshiner in successfully producing their first batch of moonshine from beginning to end.
- Whether you are interested in whiskey, rum, vodka, or gin, there are many wonderful individuals, websites, and publications available that are chock full of useful knowledge about anything you are interested in learning about.
Water, sugar, and yeast are the only three components in this recipe, to put it simply.
The distillation process is based on the following principle: once you have a solution of water and alcohol, you must separate them.
- It is theoretically possible that when the temperature of a water-alcohol combination is raised to 174°F (79°C), the alcohol will begin to boil out, but the water will remain too chilly to boil.
Dangers Alcohol flammability:Alcohol is very flammable, and when vaporized, it has the potential to cause an explosion.
Although distillation may be carried out inside, it is not recommended unless you have prior knowledge in the process.
- Optic nerve injury caused by methanol: Methanol is a lethal toxin, and even low levels of exposure can induce optic nerve damage (blindness).
While doing so as a precaution and to improve the flavor of your goods is not uncommon, it is recommended that you do so.
Legality: Unless you have the right official authority, distilling alcohol, even for personal consumption, is prohibited (both state and federal).
- If you choose to distill unlawfully, you should be aware that if you are found, you may face fines and/or imprisonment as a result of your actions.
If you just want to create 5 or 20 gallons, you may simply half or double the ingredients in the recipe.
If you have a Costco or Sam’s Club nearby, shopping in bulk can save you a lot of money.
- There are a couple of choices accessible in this situation.
Another option is to look for old filling buckets that are being given away or sold by local doughnut businesses; they are food quality and incredibly inexpensive; try to find them in 5 gallon quantities.
*Please keep in mind that when producing a 10 gallon mash, mixing is considerably simpler in a container that can hold the entire 10 gallons; but, lifting and transferring the container becomes a massive undertaking.
- Making the mash is as follows: 1.
- Boil approximately 2.
- 5 pounds of potatoes until tender, then mash thoroughly.
Pour hot water into the fermenter until it is half full; any water that you can drink is OK for this recipe, even tap water.
Stir until the powder is completely dissolved.
- Stir until the sugar is completely dissolved.
- Stir until the sugar is completely dissolved.
7.Add enough water to fill the tank to 9 gallons.
A temperature range of 70–90°F (21–32 °C) is OK, but do not exceed 95°F (35°C) or you will kill your yeast.
Stir until the powder is completely dissolved.
- You want to make it easy for carbon dioxide gas to exit while also preventing pests from getting in.
11.The mash should begin to fizz or bubble within the first 24 to 48 hours of preparation.
13.Distillery as soon as possible (within 3 days).
- The technique begins with a thorough cleaning of the still with hot, soapy water in order to remove any remaining residue.
A vinegar run is the name given to the second phase.
a 1 gallon mix for a 5 gallon still).
- It may be necessary to repeat this procedure if the liquid that comes out of the condenser does not appear to be completely clear.
There are a variety of factors that might contribute to discolouration and off-tastes in food.
All have been shown to be non-toxic, however they should be eliminated before preparing a batch of drinking water.
- The sacrifice run is the penultimate cleaning step before the final cleaning process.
You will proceed in the same manner as if you were making a drinking run, but you will discard your whole first batch of moonshine in the process.
This is also regarded a rite of passage for young distillers, and it is the all-important christening of the still, for reasons that are not scientific in nature.
- Never consume alcohol while distilling.
It is possible that this will result in overpressure and an explosion.
It is always preferable to distill in the open air.
- Pour in the mash, taking care not to allow any sediments that have accumulated at the bottom of the container to enter the still, since this might generate off-flavors in the finished product.
3.Seal the onion top in place with a rubber band.
Another method is to cover the bottom of the onion head with plumber’s Teflon tape before inserting it into the bottom half of the still, as seen in the photo.
- Keep the condenser at a comfortable temperature.
It’s as simple as inserting the supply line into the condenser and either allowing it to overflow naturally or directing the flow to a kitchen sink or flower garden.
Keep in mind that, while certain plastics are suitable for usage, the majority are not capable of withstanding high quantities of alcohol in a safe manner.
- The Runner’s Run Heat the mash until you can hear it bubbling, then reduce the heat to a low setting.
After reaching this position, reduce the heat to half its previous setting and keep an eye on the temperature indicator.
Drips, as well as broken or intermittent streams, are acceptable; nevertheless, a continual stream indicates that the temperature is too high.
- When you get your product as near to 173.
- 3°F (78.
- 5°C) as possible, it will be more pure, but it will take longer to distill and will have less flavor.
When you go for your first run, divide the difference in half and aim for 190-194°F (88-90°C) by increasing or decreasing the heat.
Fourth, keep an eye out for leaks.
- If any are discovered, just seal the holes with the flour-water mixture, taking care not to burn yourself on the hot vapor that is escaping.
Water that is cold or cool is ideal; water that is lukewarm is a signal that it needs to be colder.
Sixth, you will observe that if you have your heat adjusted appropriately, you will require very little tweaking to bring the run to an end.
- At the conclusion of your run, you will note that the temperature of your onion top will quickly drop, as will the amount of moonshine pouring out of the condenser.
This will occur regardless of whether or not the heat is turned on.
7.After the still and mash have been allowed to cool, discard the mash.
- 8-Wash with dish soap and hot water, then dry with a towel immediately after washing.
A short rinse with water might sufficient if you were planned on running another batch immediately after this one.
I’m simply going to go through a handful of the more prevalent ones right now.
- The major goal of this is to increase the amount of alcoholic beverages.
Re-distilling: This is the process of enhancing the proof of a moonshine that has previously been distilled.
Unfortunately, it also destroys the tastes that are pleasant to the palate.
- It is just the process of adding tastes and/or sugar into a jar of moonshine in order to improve the taste.
Using a coffee filter, strain the mixture after it has been sitting for a few weeks to remove the debris.
It is part of the procedure that it is held in a charred-oak barrel for a predetermined period of time after it has been distilled.
- As the moonshine ages and darkens in color, it will eventually transform into a very basic whiskey.
Do you require further information?
The Alaskan Bootlegger’s Bible, written by Leon W.
- Online: Wishing you success and happy distillation!
Making Moonshine Isn’t As Difficult As It Looks Jason Stone contributed to this article. The following disclaimer applies: this guide is offered solely for the purpose of providing general information to readers. In no way does the information contained in this handbook imply legal advice. Whiskey Still Co. makes no representations or warranties as to the accuracy of the material provided. In no event will Whiskey Still Co. be liable for any mistakes, omissions, or inaccuracies contained in this guide, or for any results received as a consequence of using the information contained herein.
nor any of its affiliates shall be liable in any way for any direct, indirect, special, or consequential damages or losses of any kind that may arise from the use of this guide or the product.
- shall not be liable for any losses that you may sustain as a result of your incorrect use of the product or for any other reason.
A million and one different ways to go about it, and nearly all of them are accurate in their own right.
The objective of this book is to assist a total rookie moonshiner in successfully producing their first batch of moonshine from beginning to end.
- No matter what type of spirit you are interested in (whiskey, rum, vodka, or gin), there are many excellent individuals, websites, and publications available that are packed with useful knowledge about anything you are interested in.
The sole ingredients are water, sugar, and yeast.
Yeast is a micro-organism that lives in water and feeds on sugar, producing carbon dioxide and alcohol as waste as a result of this process.
- Because water and alcohol have very different boiling points (212°F / 100°C and 173°F / 78°C, respectively), distillation is used to accomplish this.
Once the alcohol vapor has been captured and cooled, you will have liquid alcohol on your hands.
It is essential to maintain extreme caution, attentiveness, and meticulous attention to detail during the distillation and handling of any refined alcoholic beverages.
- Furthermore, while distilling inside or in other restricted locations, it is never a good idea to use an open flame heat source.
Fermentation produces it as a byproduct; however, because it is produced in such small quantities, it is usually not necessary to eliminate it.
When you distill, methanol will be the first to boil since it has a boiling point of 144°F (62°C), thus you should remove the first ounce of alcohol per every 5 gallon of mash because it will be the first to boil.
- Before attempting to distill lawfully, check with your local, state, and federal laws.
Let’s get started with the groceries.
If you just want to create 5 or 20 gallons, you may simply half or double the ingredients in this recipe.
- Purchases made in bulk at stores such as Costco and Sam’s Club can result in significant savings.
Your mash will be held in this fermenter for approximately two weeks as it ferments.
Among the many uses for brute trashcans are fermentation.
- Two: Local doughnut restaurants frequently give away or sell their old filling buckets;
- these are likewise food-grade and incredibly inexpensive;
- try to get them in 5 gallon quantities if at all possible.
*Please keep in mind that while creating a 10 gallon mash, mixing is considerably simpler in a container that can hold the entire 10 gallons; but, lifting and transferring the container becomes a massive chore.
The mash is made in the following ways: Boil roughly 2.5 pounds of potatoes until tender, then mash until smooth and creamy.
- Pour hot water into the fermenter until it is half full;
- any water that you can drink is OK for this recipe, even tap water.
Make sure everything is fully dissolved.
Continue to stir until the sugar is completely incorporated.
Continue to stir until the sugar is completely incorporated.
- Water should be added up to 9 gallons.
A temperature range of 70–90°F (21–32 °C) is acceptable; however, do not exceed 95°F (35°C) or you will kill your yeast.
Make sure everything is fully dissolved.
You want to make it easy for carbon dioxide gas to leave while also keeping pests out.
- The mash should begin to fizz or bubble within the first 24 to 48 hours of preparation.
12.Check the mash on a daily basis until either all activity in the mash has ceased or the mash has been fermenting for two full weeks, whichever occurs first.
Distilling Using it for the very first time In order to properly clean a new still for the first time, you must clean it more thoroughly than you would normally do when using it.
- It is sometimes essential to fill and drain each component numerous times in order to completely eliminate the byproducts of manufacture from the final product.
Alternatively, use equal parts vinegar and water to fill the still to approximately one-fifth of its capacity (i.e.
Set up the still and condenser (without adding any water), pour in the mixture, and heat until the water/vinegar liquid and steam emerge out of the condenser, around 30 minutes.
- Leave it to cool before removing it from the fire and throwing it away.
Remaining solder/weld flux, copper oxidation and sharpie markings from marking up sheet copper for cutting are all examples of these problems.
To ensure that you do not squander more than one run, it is important to conduct the initial cleaning procedure seriously.
- We recommend that you do this step, although it is not strictly essential.
In this way, everything that might potentially contaminate the flavor of future runs will be removed from the still.
Precautions It is never safe to keep a computer running unattended.
- The still’s outflow should never be blocked.
If you are distilling inside, avoid using an open flame heat source.
Setup 1.Place the still’s base on top of the heat source.
- Pour in the mash, taking care not to allow any sediments that have accumulated at the bottom of the container to enter the still, since this might generate off-flavors in the final product.
Put the onion top in place and press down firmly.
Another method is to cover the bottom of the onion head with plumber’s Teflon tape before inserting it into the bottom half of the still, as seen in the picture.
- 5) Maintain a constant temperature in the condenser.
Place the supply hose into the condenser and let it to overflow naturally or use the outlet nozzle to divert the water to a kitchen sink or flower garden, as desired.
You should keep in mind that, although certain plastics are suitable for usage, the vast majority cannot be trusted to withstand excessive amounts of alcohol.
- It’s Time to Go for It!
Additionally, when the still reaches working temperature, you may gently touch the pipe that runs from the onion-top to the condenser; when the still reaches operational temperature, this will swiftly transition from cold to warm and then hot.
Heat regulation: Once liquid begins to flow out of the condenser, it is necessary to reduce the heat so that it does not flow in a continuous stream.
- Absolute alcohol boils at 173.
- 3 degrees Fahrenheit (78.
- 5 degrees Celsius), whereas water boils at 212 degrees Fahrenheit (100 degrees Celsius).
However, the closer you go to 212 degrees Fahrenheit (100 degrees Celsius), the weaker the result will be, but it will have a better taste and will be ready in less time.
3 – Discard the heads: As a precaution against methanol toxicity, you should discard the first ounce of heads each 5 gallon batch of mash.
- As soon as you find any, just plug them with a flour-water mixture, being careful not to be burned by the hot vapor that is leaving.
Lukewarm water should be avoided since it indicates that the water should be colder.
You will observe that, once you have your heat adjusted appropriately, there is very little modification required to bring the run to a conclusion.
- At the conclusion of your run, you will see that the temperature of the onion top has dropped dramatically, as has the amount of moonshine pouring out of the condenser.
Despite the fact that the heat supply will remain constant, this will occur Any time you notice a major shift in this manner, you can safely infer that the run is finished.
The mash should be removed from the still after it has reached room temperature.
- 8-Wash with dish soap and hot water, then dry with a towel soon thereafter.
A short rinse with water might be sufficient if you were planned on running another batch straight after.
There are many more, but I’ll simply go through a handful of the most frequent.
- One of the key goals of this procedure is to increase the amount of liquor.
This is the technique of boosting the proof of already-distilled moonshine by a factor of two or three.
When removing bad-tasting contaminants from moonshine, carbon is utilized in a similar way to a water filter.
- As a result, they are typically utilized to generate a neutral moonshine that would subsequently be blended with fruits or wines.
Almost everything, from apple pie to coffee, may be utilized.
Ageing: Whiskey, for example, is characterized by a unique maturing procedure that distinguishes it from other varieties of alcoholic beverage.
- For those who do not have access to oak barrels, this may be accomplished by simply charring a piece of white oak and putting it into a mason jar filled with moonshine, as seen in the video above.
Begin your studies by visiting the following link: Several books, including Modern Moonshine Techniques by Bill Owens, are available for purchase.
- Kania titled The Alaskan Bootlegger’s Bible.
Stone’s name is Jason.
How to Make the Smoothest Mash Recipe for Moonshine
I’ve been producing moonshine for more than two decades and have experimented with a variety of formulas and measuring techniques. In spite of the fact that I have tried with every sort of ingredient possible, the smoothest mash I have ever prepared is so basic that it will take your breath away. The following dish is also suitable for those who are new to cooking. This recipe does not rely on complicated components to break down starch chains into sugars, as is the case with many others. This dish is quite easy to make.
- The key weapon is sweet feed, as you may have guessed.
Why is the mash recipe so important?
When it comes to the flavor of the whiskey, the mash is by far the most crucial thing to consider. Consider the following scenario: you go on a whiskey run and the whiskey turns out to be 110 proof. This indicates that it contains 55 percent alcohol. As a result, the remaining 45 percent is made up of the water that came from the mash. As a result, the final product is significantly influenced by the mash. The entire amount of the mash produced by this recipe, including the grains, is 30 gallons.
Smoothest Mash Recipe Ingredients
- Feed that is delicious (unpelletized) Chopped maize, sweetened with sugar, and flavored with eastwater Are you looking for more mashed potatoes recipes?
- Obtain 20 free moonshine recipes delivered directly to your inbox!
- Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving.
- After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch.
- Using varied size recipes for mash batches, I’ve constructed the chart below, which is measured in gallons.
Moonshine Batch Sizing Table
|Gallons||Grains (gallons)||Yeast (Tbsp)||Sugar (lbs)|
Step-By-Step Guide To Making Moonshine
Yummy rations (unpelletized) Chopped corn, sweetened with sugar, and flavored with salt More Mash Recipes are available here. Sign up to receive 20 free moonshine recipes emailed to your inbox. Take advantage of 20 tried-and-true recipes that are simple, delicious, and quick to make. After you’ve gathered your ingredients, you’ll need to figure out how many gallons you’ll need to make your recipe. Using varied size recipes for mash batches in gallons, I’ve constructed the chart below. Insert the numbers from the chart into the instructions that follow if you want to change the size of the batch.
Step Two: Mix the Mash
- Yummy grub (unpelletized) Chopped corn, sweetened with sugar, and infused with eastwater Do you want more mashed potatoes recipes?
- Get 20 free moonshine recipes delivered directly to your email!
- Enjoy 20 tried-and-true recipes that are simple, tasty, and quick to prepare.
- After you’ve gathered your ingredients, you’ll need to figure out how many gallons you’ll need for your batch.
To help you out, I’ve produced a chart with different size recipes for mash batches in gallons.
- To change the batch size, simply input the appropriate values from the chart into the instructions that are provided.
Step Three: Add the Yeast
When the temperature of the mash has cooled to the temperature advised by the yeast manufacturer, you can proceed to add the yeast to it. I’ve discovered that 1 tablespoon of yeast per 5 gallons of mash produces satisfactory results. The greatest results will be obtained with distiller’s yeast. I’ve discovered that the Red Star brand works really well and is extremely reasonably priced. Red Star Yeast is difficult to come by in your area, but you can order it from Amazonhere.
Step Four: Let the Mash Ferment
All that remains is for you to wait. Allow for approximately a week for the mash to do its thing. It is finished until you can no longer see the bubbling that is created by the yeast as it releases carbon dioxide from the mash. Once the fermentation process is complete, filter the liquid to remove the spent particles and transfer the liquid to your still for further processing. The wash is the name given to the last liquid. The only thing you want to do is put the wash into the still. That’s all there is to it!
- In case you’re interested in making your own DIY project on a budget, I’ve created a two-part video lesson that you can watch: A prefabricated still kit for home usage, like as this one from Vanell, is also available on Amazon.
I hope you have enjoyed this post and will find the recipe easy and entertaining to create! You will thoroughly love the exceptionally smooth whiskey that is produced by this mash. Just keep in mind that moonshine production is both an art and a science, and your first batch will almost certainly not be flawless, and your second batch will almost certainly not be either. Nonetheless, if you persist with it and master the intricacies of your still, you will soon become an expert in the art of moonshining production!
Good luck with your stilling!
How Much Moonshine Will 50 Gallons Of Mash Make?? – Productos Furia
- A 1 gallon run will provide about 3-6 cups of alcoholic beverages.
- 1-2 gallons of alcohol may be produced by running a 5 gallon batch.
- An 8-gallon run will generate 1.
- 5-3 gallons of ethanol, depending on the temperature.
How much corn do I need for 5 gallons of mash?
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.
How long does it take for corn mash to ferment?
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.
Can you put too much yeast in moonshine mash?
There is an excessive amount of sugar in the recipe for the yeast strain you are using.
As a result, it’s simple to conclude that more sugar equals more alcohol. However, adding too much sugar to your mash might actually inhibit your yeast’s capacity to produce alcohol, and most individuals who create moonshine want to get the highest possible alcohol concentration.
What is a stripping run in moonshine?
- This recipe contains an excessive amount of sugar for the yeast strain that you’re experimenting with.
- And as a result, it’s simple to conclude that increased sugar equals increased alcohol use.
- Although too much sugar in your mash might actually impair your yeast’s capacity to produce alcohol, most individuals who create moonshine aim to get the highest potential alcohol level in their concoction.
How do you know when moonshine mash is done fermenting?
The amount of sugar in the recipe is too much for the yeast strain you’re using. As a result, it is simple to infer that more sugar equals more alcohol. However, adding too much sugar to your mash might actually inhibit your yeast’s capacity to produce alcohol, and most individuals who create moonshine want to get the highest possible alcohol concentration.
Can moonshine kill you?
The chemical compound ethanol contains two carbon atoms and is moderately toxic (it will kill you if you drink too much of it, so take it slowly). The chemical compound methanol contains one carbon atom and is extremely toxic (it can cause permanent damage to the optic nerve and death even at low doses, so taking it slowly will not help; it is best to avoid it altogether).
What temperature does turbo yeast die?
- When the air temperature is over 30°C (86°F), the HEAT Turbo Yeast is the only yeast that should be used.
- In addition, you’ll want to start with a lower water temperature (about 20°C) to prevent stunning the yeast with the temperature surge that will occur throughout the fermentation.
Can Methanol be produced by fermentation?
In temperatures above 30°C (86°F), the HEAT Turbo Yeast is the only yeast recommended for use. In addition, you’ll want to start with a lower water temperature (around 20°C) to avoid shocking the yeast with the temperature spike that will occur during the process.
Can you go blind from drinking rubbing alcohol?
The HEAT Turbo Yeast is the only yeast that should be used when the air temperature is above 30°C (86°F). To prevent scaring the yeast with the temperature rise that will occur, you’ll want to start with a lower water temperature (about 20°C).