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How To Clear Moonshine Mash?

What is a good recipe for moonshine?

  • Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely. Stir grain alcohol and vodka into syrup and remove cinnamon sticks.


How do you clear mash before distilling?

It is important to remove dissolved gas from the wash by vigorous stirring of the wash first – then add part A. One hour later stir very gently and Part B should be added. Then leave the wash for at least 24 hours before decanting and distilling.

How do you clarify moonshine?

Step-by-Step Guide

  1. Dilute citric acid with the same amount of water.
  2. Leave the vessel in a dark place with a room or cool temperature (it shouldn’t be sub-zero, though) for 5 hours.
  3. Decant the clarified wash through a tube or funnel.
  4. Add baking soda or chalk to the wash and mix.
  5. Distill the wash.

How long does it take for mash to clear?

Let the mash sit for 14 days. If you still see bubbles in the airlock after 14 days let it sit for another few days, or at least until you see no bubbling for at least a minute or two. Once there is no activity in the airlock, the mash is ready to run.

What can I use instead of Turbo clear?

Re: Alternative to Turbo Clear Finnings Kieselsol (negative charge): Also known as silicon dioxide. Kieselsol works well with gelatine as a clearing agent, since it acts as a tannin substitute and works well to remove bitterness from white wines Kieselsol also works with chitosan

Why is there sediment in my moonshine?

If a high enough concentration of tails makes its way into a finished batch of spirits, it will turn cloudy right away. More interestingly, at lower concentrations, spirits may be clear initially, but after being chilled, the liquid will develop a cloudy haze.

Should I filter mash for distilling?

“Lautering”, or filtering, mash before fermentation is the norm for making grain-based beer. Among brewers, it’s generally appreciated that the grain hulls can impart tannins and phenolic compounds to the beer, lending a bitter, astringent taste to the brew. For distillers however, lautering is not a common practice.

Should I stir my moonshine mash?

Stir the Mash Stirring helps even out the temperature in a mash and mixes the liquids and solids more thoroughly. If you can manage it, you should always stir your mash at least a few times during the saccharification rest.

How do you know when moonshine mash is ready?

“ Let the mash sit for 14 days. If you still see bubbles in the airlock after 14 days let it sit for another few days, or at least until you see no bubbling for at least a minute or two. Once there is no activity in the airlock, the mash is ready to run.”

Is Turbo Clear necessary?

Turbo Clear should be used to clear the wash before distillation. If yeast cells are not removed they will break open during boiling, releasing off-flavours and aromas into the distillation process and reducing distillate quality. Usually takes less than 24hrs to completely clear the fermentation.

Can you use Turbo Clear twice?

It’s fine to use more than one pack of Turbo Clear as this won’t hurt the wash.

How do you clarify sugar wash?

Add Sparkolloid to 2 cups of boiling water and allow to boil for 3-5 minutes or until dissolved. Then gently stir the mixture to your wash, which should clear within 24 hours. Transfer the mash to your moonshine still with a siphon.

How 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

Corn sold for a few dollars at market could readily generate several hundred dollars after being mashed, fermented, and distilled, according to early American farmers. Corn also produces a higher output of sugar than other grain crops. In this way, crushing maize and converting it into alcohol became the traditional technique of alcohol production on the early American frontier, giving rise to the term “corn whiskey.” When it comes to crafting a craft spirit, a commercial distiller who wants to produce a high-quality finished product would assume that pure, all-grain whiskey is the way to go.

  • Listed below is a straightforward method for creating a corn whiskey mash, with some extra alternatives available for the more experienced distiller:
  • The following ingredients: 5 litres of water
  • 8.5 lbs of flaked maize
  • 1.5 lbs of crushed malted barley
  • Yeast-
    Read this article to find out how much yeast a professional distiller would need in their process.


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.

Siphon the stillness out of the room.

Tips for Advanced Distillers

Advanced distillers might consider adding 2 teaspoons of gypsum (CaSO4) to the mash water and altering the pH of the mash water to a range between 5.8 and 6.0 before adding any other additives to the mash water. Following the addition of gypsum, the pH of the mash water should be adjusted lower using citric or tartaric acid. Calcium carbonate should be used if the pH has to be raised (CaCO3). Using tincture of iodine to evaluate if all starches have been entirely transformed into sugar is a second tip for expert distillers who want to improve their skills.

  1. Drop a drop or two of the tincture of iodine onto the sample on the plate and allow it to dry.

Rest it for a longer period of time.

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.


  • 10 gallons of water (5 gallons to begin with, then 5 more gallons)
  • 8.5 lbs. of flaked maize is required.
    1.5 pounds of malted barley that has been crushed
  • 6-8 pound of sugar is required.
  • Yeast-Read this page to learn about the proper processes for pitching yeast.


Cooking a thin mash is accomplished in two steps.First, cook the standard corn whiskey mash described above.However, after the final rest period, add 5 gallons of cold water and 6-8 pounds of sugar.Once the mash temperature has dropped to 96 degrees, it is ready for aeration, yeast fermentation, and aging, as described in the Corn Whiskey recipe above.Advanced distillers should aim for a specific gravity of about 1.08.Dilute with water

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.


  1. 2 gallons of water (no hotter than 120 degrees) should be heated before adding sugar a few pounds at a time.
  2. Stir until the sugar is completely dissolved, then add additional sugar.
  3. Continue to add sugar until all of the sugar has been added and dissolved.
  4. Pour this mixture into a fermenter and top it over with 3 more gallons of water.
  5. To get a final temperature of 96 degrees, increase the heat of the extra water by a small amount.
  6. 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.

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.

A Brief History of Moonshine:

As a result of the Great Depression, Prohibition, and limited access to the Appalachian mountain region, a famous beverage known as moonshine was created. “Moonshine” used to be a general term for homemade whiskey, but it has now become a household name. 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. Rather than being a historical term, it now refers to a thriving commercial industry for high-proof, unaged spirits that are frequently flavored, such as those produced by Ole Smoky.

Moonshine produced in the highlands of Appalachia, on the other hand, was originally manufactured from unaged corn whiskey and was produced in copper pot stills.

How To Make Moonshine: Your First Sugar Wash

  1. As a result of the Great Depression, Prohibition, and limited access to the Appalachian mountain region, a famous beverage known as moonshine was created.
  2. “Moonshine” used to be a generic phrase for homemade whiskey, but it has now become a household word.
  3. Due to the fact that early “bootleggers” generally worked in the middle of the night, under the light of a full moon – out of sight of their neighbors and the authorities – the word “bootlegger” was invented to describe them.
  4. Rather than being a historical term, it now refers to a thriving commercial industry for high-proof, unaged spirits that are frequently flavored, such as those produced byOle Smoky.

Traditionally, moonshine produced in the Appalachian highlands was manufactured from unaged corn whiskey and was produced in copper pot stills, as opposed to other regions.


  • Turbo yeast, such as High Spirits Turbo 48 orPrestige Turbo Pure 48
  • 1 package turbo yeast (such as High Spirits Turbo 48 Turbo Yeas t)
  • 7 cups cold water that has been filtered and/or dechlorinated
  • 14 pounds granulated white sugar
    The use of a cleansing agent such as Sparkolloid

Fermenting Directions

  • Bring 2 gallons of water to a boil, and then transfer to a fermenter to cool. Sugar should be dissolved in hot water, with more hot water if necessary. To make 6.6 gallons of “sugar water,” add cool water and/or ice until you achieve a volume of approximately 6.6 gallons, chilling the liquid until it reaches 100° F
  • Take a reading from a hydrometer to determine your specific gravity (and make a note of it! )
  • Add the full packet of turbo yeast and aggressively whisk to dissolve the yeast and aerate the mixture.

    • Ferment for 2 – 7 days at a steady temperature according to the directions on the packet of yeast you purchased.

    Work the wash vigorously until the froth subsides, then rinse well.

    Repeat this procedure as many times as necessary.

  • Then, according to the package guidelines, add a clearing agent. For example, Sparkolloid specifies that you should use 1 teaspoon per gallon of water. Add 2 cups of boiling water to the Sparkolloid and bring to a boil for 3-5 minutes, or until the powder is dissolved. then carefully whisk in your wash, which should be clear in 24 hours.
    With the use of a siphon, transfer the mash to your moonshine still.

Distilling Directions

    • The reflux distillation method will be used to make your moonshine.
    • The following are general guidelines for utilizing anEssential Extractor Pro Series II Complete Moonshine Still
    • However, they are not exhaustive.
    • Copper mesh should be used to pack your stainless steel moonshine still as needed.
    • It is possible that you will not require copper mesh and will instead use a different sort of column packing depending on your still.
    • Then you’ll want to heat up your still.
    • Due of safety concerns, we normally recommend that electric heat be used instead of gas heat
    • However, make sure that you choose an electric element that does not cycle.

Remove and discard your foreshots (which weigh approximately 3 ounces)

  • At this stage, the temperature should be around 173 degrees Fahrenheit.

    Once this is completed, you may begin collecting your distillate.

    • There will also be a slowing down of the distillate flow from the condenser.

    Remove the bung as soon as the temperature begins to decline in order to allow for ventilation and to prevent the bung from being accidently sucked within the column if there is a blockage someplace.


  • How to Make Moonshine Mash

    1. 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.
    2. To begin, combine the cornmeal, sugar, water, and yeast in a large mixing bowl.
    3. Afterwards, ferment the mash to make it alcoholic, and distill the resulting liquid to make it delicious to drink.
    4. 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.


    • 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. A stainless steel pot with a capacity of 20 gallons (76 l) and bring it to a boil. Allow the water to reach boiling point, with huge bubbles on the surface of the water, and then remove from heat.
    • 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 to whisk it until it becomes thick and creamy in consistency.

    Advertisement 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. Keep an eye on the cornmeal temperature with a thermometer to make sure it stays at the proper degree.

    • When the cornmeal is cooled, it will be more likely to interact correctly with the yeast when it is added to the batter.

    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.

    • Once the sugar and yeast have been well combined, remove the mash from the heat.
    1. 5 If you want to add extra taste, mix in some dried fruit mash.
    2. You can add 1-2 bags of dried fruit and 1 to 2 cups (0.
    3. 24 to 0.
    4. 47 l) of water if you want to make the mash more fruity-flavored.
    5. Then, using a fork, mash up the dry fruit in the water until it turns more like a juice.
    6. Combine with a spoon the dried fruit mash and the toasted cornmeal mixture until everything is well incorporated.
    • In order to enhance taste, try a fruit mash made with bananas, apricots, and pineapple. It’s also possible to add a fruity flavor to the combination by including dried fruit mash made from blueberries, cherries, and strawberries.
    1. 1 Cover the mash with a clean cloth and store it in a cold, dark location. You may either leave the mash in the saucepan and cover it with a lid or cover it with a clean towel. Set your fermenting mash aside in a basement, cellar, or the back of a closet so it may continue to ferment. The optimal temperature is 60 degrees Fahrenheit (16 degrees Celsius).
    • Area the mash in a cold, dark place after covering it. To keep the mash warm, set a lid on top of it or cover it with a clean dish towel. So that it can ferment, store the mash in the basement or cellar or in the back of a closet. 60 degrees Fahrenheit (16 degrees Celsius) or below is the optimum temperature.

    2Leave it to ferment for 4-5 days before using. The fermentation of moonshine mash created with Turbo yeast will take 4-5 days. The fermentation process might take up to a week if you use bread yeast, so plan accordingly. 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. 1 If you have access to a copper still, distill the mash in it until it is clear. You may either rent or purchase a copper still from your local brewing supply store. You should look for a copper still that has been designed specifically for homebrewing, since they will be smaller and more compact. Once this is done, pour the mash into the copper still and distill it according to the instructions that came with the copper still.
    • If you want to manufacture moonshine mash and other home alcoholic drinks on a regular basis, you may want to consider purchasing a copper still.
      A copper still holding 13 gallons (49 l) of water can cost between $900 and $1300 USD.

    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.

    • 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.

    Lift the smaller strainer up to eliminate bigger contaminants, such as large bits of cornmeal or fruit, from the larger sieve.

    • 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.

    5 Place the moonshine mash in sealed glass jars to keep it fresh. Make certain that the glass jars are sanitary and free of debris. Keep them in a cold, dark area with a tight-fitting lid. After that, you may consume moonshine mash on its own or mix it into cocktails and other beverages.

    • The mash for moonshine should last for at least 6 months to 1 year if it is kept correctly.
    1. Create a new question
    • Question What can I do to make my moonshine mash more flavorful? If you want to flavor the bottle, you may buy seasoning or place sliced fruit, such as peaches and apples, inside it for a month or two
    • Question
      Is it necessary to stir the corn mash before distilling it in order to make the mash operate more effectively if there is still starch present? Yes, since the results are often better when the mash is stirred before distilling, which helps to make the mash work
    • Question
      Is it necessary to strain the mash before adding it to the boiler? Yes, without a doubt. In the event that any sediments are allowed to remain in the wash, they will sink to the bottom of the cooking pot and burn. If you’ve ever had a few pinto beans burn in a pot, you’ll know what type of flavor you’ll get in your booze
    • If you haven’t, you should try it. Question
      Is it still necessary to add yeast if I’m using self-rising meal? I’m not a big fan of “adding” yeast to recipes. Instead, I use entire feed corn that has been grown in the ground for three to four days in a canvas sack. As soon as the sprouts are done, I pour them into a small kiddie pool, smash about half of the sprouts with a rolling pin, and set them out in the sun for three to four days, or until they are totally dry, taking care to cover them at night as they dry. Due to the fact that it catches naturally occurring wild yeast from the air, this process removes the need to add yeast, resulting in a purer tasting moonshine. Question
      In the pressure cooker procedure, how can I pass the copper coil through a bucket of cold water to remove the impurities? Make use of a 5 gallon bucket and drill a hole in the side of the bucket at the bottom that is the same size as your tube. Place the copper coil in the bucket and pass the end of the coil through the hole you created. Connect the copper tubing at the top of the bucket to the pressure cooker using a hose clamp. Make a tight seal around the tube and through the opening you made to ensure that the bucket remains waterproof. Fill the bucket with water and ice, or leave a hose connected to the bucket running to change the water over. This water is just for the purpose of cooling down the vapor inside the copper tube, which will eventually condense into a liquid. The alcohol will drop out of the tube on the end of the tube that is connected to the bucket
    • This is normal. Question
      What is the best way to prepare strawberry mash? In the recipe, you may use strawberries for the cornmeal if you choose. The way my family has done things for centuries has been this way. Question
      What is malt extract, and how does it work? It is the sugars taken from grains during the malting process. It is possible to make dry and liquid versions of the dish, and a good recipe would explain which was intended. Question
      How long do you think it will take for the mash to be ready? In order to get the mash ready for your brew, it will take around 3 1/2 to 4 weeks. Question
      Is it necessary to discard the first batch of moonshine once the still begins to produce alcohol? According to what I’ve heard, the initial batch can be toxic. Yes, you should discard the first 60 mL of the solution. This is due to the fact that 60 mL is the required amount of time to begin boiling the wash
    • Question What is the cost of a moonshine mash still in today’s money? Depending on the size and materials utilized, prices might range from as little as $200 to as much as $8000.

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    • The use of a home still while making moonshine puts you at danger for bacterial contamination and alcohol poisoning. Make your own decisions at your own peril.
      It is unlawful in the United States and many other countries to make alcoholic spirits or moonshine for personal use or for sale unless you have the right licenses and permissions in place.


    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

    1. Summary of the Article X In a 20-gallon kettle, bring water to a boil to prepare moonshine mash.
    2. Boil for 5-7 minutes after adding the cornmeal.
    3. Then turn the heat down to low and add the sugar and yeast.
    4. Remove the pan from the heat after 5-10 minutes of stirring, or when the mixture has turned soupy.
    5. More flavor can be added by mashing dried fruit in water until it becomes more of a juice, then adding it to the mash.
    6. Area the mash in a cold, dark place for 4-5 days to allow it to ferment.
    7. 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 361,317 times.

    Did this article help you?

    Submitted by freddie (aiken soutn carolina) What do you mean by “running your mash over and again” and how does it work? Is there mash left in the pot or do you have to repeat the shine after each time you do it? **************************************************** This is the procedure must be followed in order to reuse your mash. You will utilize the old corn and yeast that was left over from the last run, which should still have a significant amount of beer left over from the prior batch. If you started with a recipe that yielded 5 gallons of beer, take 1 1/4 gallons of backset from your last run and mix it with 7 pounds of sugar, ensuring sure that all of the sugar has been thoroughly dissolved before proceeding.

    • It is not necessary to add any additional yeast.

    Remove any corn that is floating on the surface of the water since it is old and no longer nutritious.

    You may now re-run the mash once more.

    1. Using a hygrometer is the only method to determine whether or not this is true.

    As soon as the shine appears, place your hygrometer on top of it to measure the humidity.

    When your container is more than half full, the hygrometer will begin to float, and it will tell if your shine is good or bad.

    • A low value indicates the inverse of this.

    You’ll know you have a nice, high alcohol level for your shine if you see a blue flame appear.

    If, on the other hand, your flame is yellow, it indicates that your shine has gotten polluted at some point during the process.

    • When the hygrometer’s levels begin to decline, remove the container and replace it with a second container as soon as possible.

    The initial batch of moonshine that you make will be 1st grade shine, and it will not require any more distillation or processing.

    Adding a spoonful of shine to the open fire every few minutes until there is no longer any blue flame and the fire hisses as if what you are using is water is the only thing you can do.

    • Repeat the process up to a total of eight times, at the most.

    To leave a comment, please visit this page.

    It’s a simple process.

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    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

    • On October 25, 2021, the most recent update was performed.

    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.


    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!


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


    Store the mash at room temperature for 1-2 weeks to let it to ferment. The temperature is critical because if the temperature drops too low, the fermentation will halt since the yeast will become dormant. Make use of a hydrometer and verify the specific gravity at the beginning of fermentation and at the end of fermentation to confirm that all sugars have been used. This will 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.

    1. Watch this video to learn how to operate a hydrometer.


    To correct pH, carefully siphon mash water out of the mixture, making sure to leave behind all solid material and sediment. Pour the mash water into a container and set it aside. It is advised that you strain the mashed potatoes through a cheesecloth at this point. The presence of solid debris in your mash water might result in headaches that you’d want to avoid. (Advanced) This is the stage at which some distillers may add 2 teaspoons of gypsum to their mash water. After that, they do a pH test on their mash water.

    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.
    1. You did an excellent job!
    2. You’ve finished the hard work of making mash water for your moonshine!
    3. Congratulations!
    4. Finally, distillation and separation of all of the alcohol content into a refined form are required.
    5. Similarly to the process of creating mash, distillation is both an art and a science.
    6. Exercising your distilling skills is the most effective method to improve.
    7. We encourage that you take notes during the procedure so that you can improve with each subsequent run.
    8. In the event that you are in need of equipment or supplies, we can help you out.

    We also carry high-quality supplies, such as high-quality grains and a new carbon filter, among other things.

    Prepping Your Still

    Maintaining a consistent level of preparation for your still is essential. However, even if you cleaned and let your still to sit for a bit after your last run, it is still advised that you clean it before transferring your mash water. This is especially true for copper stills that have a salt deposit on their surfaces. If you want to include packing in your column, now is the time. Fill your column with the amount of copper packing that is appropriate for your particular arrangement and use it as a filter.

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

    Collecting Hearts

    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.


    Congratulations for completing the task. We hope you were able to produce a fantastic batch. The only thing left to do is thoroughly clean your whole equipment. Allow for complete drying before storing in a cold, dry location. Learning how to create moonshine requires you to take on the roles of both a scientific and an artist at the same time. There’s a delicate balance to be struck here, and it can take years to master. We urge that you keep meticulous records of your moonshine production at all times.

    Thank you for stopping by.

    • Thanks for stopping by.

    If you enjoyed this advice on how to produce moonshine, you might also be interested in our instructions on how to make rum and how to make vodka.

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

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    How to Make the Smoothest Mash Recipe for Moonshine

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    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

    1. Feed that is delicious (unpelletized) Chopped maize, sweetened with sugar, and flavored with eastwater Are you looking for more mashed potatoes recipes?
    2. Obtain 20 free moonshine recipes delivered directly to your inbox!
    3. Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving.
    4. After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch.
    5. 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)
    30 5 6 25
    20 3.5 4 16
    10 2 2 8
    5 1 1 4
    2.5 .5 .5 2

    Step-By-Step Guide To Making Moonshine

    When you crack the grains, you are softening them and allowing the flavor to come through. To make the stock, fill a big pot with five gallons of water (an outside turkey fryer pot works well). Bring this water to a temperature of 160 degrees. I make use of a gas stove that I keep outside. The mash will be cooked in a large saucepan. In particular, I recommend the Bayou Classics propane burner since it is quite sturdy and features an adjustable regulator for temperature control. It’s the only one I use at the moment.

    • Wait for the water to reach its proper temperature before mixing one part sweet feed to two parts corn in a 5 gallon bucket until it is completely full.

    Using the above example, a 5 gallon bucket of grains would contain 66 percent maize (3.3 gallons) and 33 percent sweet feed (1.66 gallons).

    I use a one-gallon scoop to make the process go more quickly.

    1. Now is the time to add the grains and lower the heat to maintain 160 degrees for 45 minutes.

    1 part sweet feed to 2 parts chopped corn is an excellent ratio.

    Throughout this eBook, I will guide you step-by-step through the whole process, from selecting equipment to sipping your very own homebrewed whiskey.

    1. This eBook is now available for purchase.

    Step Two: Mix the Mash

    Pour the cracked grains into a 30-gallon container and whisk in 25 pounds of sugar until well combined. When the sugar has completely dissolved, add 15 to 20 gallons of cold water at a time until the mash mix reaches a total volume of 30 gallons (by volume). Sweet feed and yeast pack are added to chopped corn. After hearing from a number of my readers that it can be difficult to get unpelletized sweet feed for this recipe, I developed an ingredients package that you can purchase that has everything you need to mash a 10 gallon batch.

    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 liked this post and that you will find the recipe to be simple and enjoyable to prepare! 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!

    1. Good luck with your stilling!

    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

    This moonshine mash recipe is either the worst thing that has ever happened to equestrians, or the nicest thing that has ever happened to them. You can ferment almost anything as long as it has sugar and starch, and horse feed is no exception to this rule. It may seem unusual, but we have created vodka that has been laced with snakes, so why not experiment with it?


    • 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.
      3. Fill the fermenter halfway with hot water, then add your sugar and mix well.
      4. Combine the sugar and water until it is completely dissolved.
      5. Fill the remainder of the container with warm water until you have 6.
      6. 5 gal of mash.
      7. If there is any remaining room in the fermenter, it should be at least 3 inches.
      8. After the mixture has cooled to around 75 or 80 degrees Fahrenheit, add the yeast.

    It should be run at 150-160 proof.

    This eliminates sediments from the spirit, resulting in a clear spirit.

    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.


    • 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.

      Shake the fermenter vigorously for 30-60 seconds to add air into the mixture

    4. 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.


    • 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.
      2. Heat the water until it reaches 150 degrees Fahrenheit by adding it in small batches.
      3. In a separate bowl, combine the sugar and mix until thoroughly dissolved
      4. Remove the pan from the heat and allow it to cool to 80 degrees Fahrenheit before serving.
      5. Fill the fermenter halfway with the mixture and add the yeast.
      6. The lid should be used to secure the fermenter.
      7. Allow for a 5-day fermentation period.

      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.


      • 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.


      • 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. Recipe ingredients: 10.0 lbs.White Sugar
      2. 6 gal Water
      3. 4 oz.Bread Yeast
      4. 2.5 lbs.Quick Oats
      5. 2.0 lbs.Brown Glucose Syrup
      6. 1 Pomelo Fruit
      7. 1 Pomelo Fruit rind
      8. 1 Pomelo Fruit rind.


      1. Recipe ingredients: 10.
      2. 0 lbs.
      3. White Sugar;
      4. 6 gal Water;
      5. 4 oz.
      6. Bread Yeast;
      7. 2.
      8. 5 lbs.
      9. Quick Oats;
      10. 2.
      11. 0 lbs.
      12. Brown Glucose Syrup;
      13. 1 Pomelo Fruit;
      14. 1 Pomelo Fruit (optional).

      How To Make Moonshine

      Since the end of prohibition, moonshine stills have been generating a clear and bitter alcoholic beverage that has been drank and sold illegally throughout the United States. But, just how are these stills producing moonshine is a mystery. Whatever your motivation for distilling is, whether you want to sell your beverages in various sorts of markets or simply want to make a drink for personal use, there is a lot that goes into the process of distilling moonshine if you want to be successful.

      Continue reading to find out how moonshine is manufactured, what moonshine mash is, and some of the most popular drinks that use the spirit.

      How Do You Make Moonshine?

      The moonshine distillation process is quite simple, but time-consuming due to the amount of time required. It is important to note that distilling your own alcohol, whether for sale or personal consumption, is unlawful in the United States unless you have the appropriate authorization. This information is provided solely for educational reasons. Keeping this in mind, here’s how to manufacture moonshine at home:

        1. Make a batch of moonshine mash.
        2. We’ll go through the specifics of the recipe in greater detail below, but you’ll need to make a mash that includes yeast, your sweet grain, and any flavorings.
        3. This phase is not only the shortest and most straightforward, but it also has the most influence on the final outcome.
        4. Make sure you do your study and choose the best components to achieve the flavor you like
        5. Then ferment the mash.
        6. Moonshine, like other varieties of alcohol, demands a lengthy fermenting process in order to enhance taste and alcohol output.

      Purchasing a hydrometer for this phase is highly recommended so that you may begin distilling at the most opportune moment

    1. Distill You will now take your fermented mash and heat it up, which is maybe the simplest stage in the process.

      The idea is to increase the drip rate to around 2-5 drips per second

    2. Then collect the distillate.

      1. The first 5 percent is referred to as the foreshots, and it is necessary to discard these since they may contain methanol.

      You’ve arrived at the core of the matter, which is exactly what you’re searching for since it’s the excellent stuff that’s worth drinking

    3. Now is the time to store your moonshine.

      Purchase a variety of liquor bottle sizes to meet your requirements and keep them in a cool, dry location.

      How To Make A Moonshine Still

      1. Moonshine cannot be produced without the use of a still, thus it is critical that you construct or purchase one that is capable of performing the necessary functions.
      2. There are a variety of options available, but the most basic is simply a “pot.
      3. ” In order to make a pot still, you’ll need three essential ingredients.
      4. To begin, you’ll need a big pot large enough to cook the moonshine mash in.
      5. After that, you’ll need a condenser.
      6. This is a container filled with water and ice that catches and cools alcohol steam, which is then used to extract the alcohol from the mash.

      All of these goods can be obtained at any culinary or hardware shop in most instances.

      How To Make Moonshine Mash

      The method you use to make your moonshine mash will have a significant influence on the finished product, both in terms of flavor and quality. The following is a recipe for moonshine mash:

        1. All components should be measured and weighed.
        2. Place the mash pot on the stovetop and bring it to a boil.
        3. Fill the saucepan halfway with water and bring it to a boil at 165 degrees Fahrenheit.
        4. Remove pan from heat and toss in flakes corn maize or other sweet grain of choice.
        5. Stir for approximately 7 minutes.
        6. Continuing stirring for 30 seconds every 5 minutes until mash has reached 152°F
        7. Add the malted barley and mix well.
        8. Stir for 30 seconds every 20 minutes until the mash reaches 70°F
        9. Then set aside.

        Transfer the mashed potatoes between containers for 5 minutes to aerate them.

        Moonshine Recipes and Cocktails

        Moonshine is distinguished by having a high percentage of alcohol by volume, or ABV. This is the proportion of a drink’s volume that is made up entirely of pure alcohol. This figure represents the amount of alcohol in a drink and is used in part for the preparation of popular cocktails as well as the comparison of various types of alcohol. As a result, the greatest moonshine recipes take this into consideration and attempt to balance the alcoholic sting with some sweeter qualities.

        Moonshine Mash Recipe

        • While there is no defined formula for moonshine mash, you may approach it in the same manner as you would any other type of mash.
        • The most crucial thing to look for is a grain of fruit with a high sugar content as well as yeast in it.
        • In order to manufacture moonshine mash, you’ll need the following ingredients:
        • Water, 8 1/2 lbs of flakes corn maize, 2 2/5 lbs of crushed malted barley, yeast, and fruits or spices for flavoring are all needed.

        Peach Moonshine Recipe

        Peach moonshine isn’t exactly a type of flavored moonshine; rather, it’s a delightful drink that includes moonshine as a component in its preparation. The trick is to combine peach slices, grape juice, cinnamon sticks, and sugar in a saucepan and bring to a boil. Then drain the mixture and pour it into a jar with the moonshine and the Schnapps. This is the list of components you’ll need to manufacture peach moonshine, keeping that in mind:

        • 2 bottles of white grape juice
        • 8 peeled and sliced peaches
        • 2 cups granulated sugar
        • 5 cinnamon sticks
        • 1 bottle of moonshine
        • 1 bottle of Peach Schnapps
        • 2 cups

        Frequently Asked Questions About How To Make Moonshine

        Since at least the Prohibition era, people in the United States have been making their own moonshine at home. But this also means that there are numerous misconceptions about how to distill moonshine, which causes many people to have questions about the process. You’ve come to the correct spot if you have any queries regarding the distillation process or are interested in learning more about it for the first time.

        We conducted extensive study on frequently asked questions regarding how to manufacture moonshine so that you did not have to.

        Why Is Homemade Moonshine Illegal?

        1. Because of the high concentration of alcohol in homemade moonshine, it is prohibited to sell it.
        2. Because federal tax revenue from spirits is far larger than that from other beverages, the government has a strong interest in prohibiting home distillation.
        3. In order to avoid government interference, it is permitted to make your own wine and beer at home with little or no assistance.

        How Quickly Can You Make Moonshine?

        The shortest amount of time it takes to properly manufacture moonshine is around two weeks. Nonetheless, because you should actually let the mash ferment for at least a week, the greatest moonshine will normally take closer to a month to finish making.

        Is Moonshine A Felony?

        It is true that being caught brewing moonshine is classified as a crime punishable by both imprisonment and a fine. State laws, however, differ in terms of the severity of the punishment, and you may also be able to obtain a permission to lawfully manufacture the beverage. You may even sell alcoholic beverages online if you have the right authorization.

        Moonshine On Me

        • The process of distilling moonshine might be a time-consuming and hard one, but the ultimate product will be well worth the effort and effort.
        • Simply ensure that you adhere to all applicable regulations and permitting processes, and that you keep an eye on your inventory levels.
        • We propose that you put in place an inventory management system such as BinWise Pro to help you manage your inventory.
        • A comprehensive inventory management system that helps you manage your wine program more effectively and successfully, BinWise Pro is a must-have for any wine enthusiast.

        The system will notify you when a bottle is about to pass its drink-by date, ensuring that you never waste any of your inventory ever again.

        The information contained in this post is intended solely for educational reasons, and BinWise does not advocate supporting the unlawful distillation of moonshine or any other alcoholic drinks.

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