Procedure:

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

•

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.

Why is homemade moonshine illegal?

So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Today, federal rules say a household with two adults can brew up to 200 gallons of wine and the same amount of beer each year. (A few states have their own laws prohibiting the practice.)

How quickly can you make moonshine?

The length of time you should let your mash ferment will depend on the recipe you used. It could anywhere from a couple of days to longer than a week. For the corn whiskey recipe listed above, let your mash ferment for seven to ten days. For the rye whiskey recipe, let the mash ferment for five to seven days.

How long does moonshine take to distill?

As you can see, the process of fermenting and distilling moonshine is quite time-consuming. In general, you can expect it to take between 1-3 weeks to make moonshine, as the mash must ferment and the distillation process must be continued until the final shine is safe for consumption.

How much moonshine will 5 gallons of mash make?

A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol. A 10 gallon run will yield 2-4 gallons of alcohol.

What states allow home distilling?

This tax is built into every bottle of spirits you buy so it’s not a special tax on home made spirits. If you do the calculations, you’ll find your favourite spirits cost up to 90% less when you take the tax off.

Why is distilling illegal?

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

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.

What is the easiest way to make moonshine?

Procedure:

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

Can you use cracked corn for moonshine?

What Type of Corn Should I use in my Moonshine? Our favorite type of corn to be used in moonshine is cracked, dry yellow corn. This type of corn is considered field corn and it needs to be clean and food-grade. It is recommended to use air dried corn rather than gas dried.

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

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

What temperature do you distill moonshine?

Distilling alcohol uses high temperatures – generally around 200 degrees Fahrenheit. High temperatures mean opportunities for accidents, so make sure that everyone who is in your distilling environment is aware of how hot your equipment will get.

Can I distilling before fermentation is done?

Fermentation is complete when the yeast has used up all of the dextrose/sugar. If you want to further improve the quality of your spirit, you should allow the fermented wash to clear completely, before distillation. Still Spirits Turbo Clear is ideal for speeding up this process.

How much head do you throw away when distilling?

Always discard the foreshots — they make up around 5% or less of the product collected during a run. Throw out the first 30 ml on a 1 gallon run, the first 150 ml on a 5 gallon run, or the first 300 ml on a 10 gallon run. Heads come off of the still directly after the foreshots. Simply put, they taste and smell bad.

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.

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 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

1. When preparing to make a batch of moonshine, we have a number of different mashes from which to pick.
2. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste.
3. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity.
4. This insight paved the way for the development of our beloved booze.
5. 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.

Procedure:

1. A five-gallon bucket of water, 8.5 pounds of flaked corn maize, 1.5 pounds of crushed malted barley, yeast, a mash pot, a fermenting bucket, a heat source, a thermometer, and a long spoon

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

Materials:

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

Fermentation

1. Store the mash at room temperature for 1-2 weeks to let it to ferment.
2. The temperature is critical because if the temperature drops too low, the fermentation will halt since the yeast will become dormant.
3. 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.
4. This will tell you how much ABV (alcohol by volume) was created throughout your fermentation.
5. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process.

Watch this video to learn how to operate a hydrometer.

Straining

1-2 weeks at ambient temperature is sufficient time to ferment the mash Because the yeast goes dormant when the temperature drops too low, the fermentation process can be halted. For the best results, use a hydrometer and check specific gravity at the start of fermentation and at the end of fermentation to confirm that all sugars have been used. This will inform you how much alcohol by volume (ABV) was created by your fermentation. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation.

1. See the video below to learn how to operate a hydrometer.

How To Make Moonshine: Distilling

• Fermented and strained mash water, cleaning products, and column packing are all used in the production of whiskey.

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

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

Prepping Your Still

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

Last but not least, it’s time to fill the still with your mash water.

The goal here is to reduce the amount of sediment in your mash water to as near to zero as you possibly can.

Running Your Still

1. Now comes the exciting part!
2. Distillation is a fantastic procedure that takes a long time.
3. Those of you who are unfamiliar with the science may get the fast and dirty version by clicking on the link below.
4. When distinct compounds are separated using distillation, it is done so by taking advantage of the differences in evaporation temperatures of the substances.
5. Rather of producing alcohol, this procedure separates it from the rest of the components present in your mash water.
6. 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

• It is estimated that the heads will account for around 30% of your total production.
• Similar to the foreshots, the heads also contain volatile alcohols.
• Although the consequences are less severe than those that cause blindness, they are nevertheless unpleasant – similar to having a severe hangover.
• Because of the presence of alcohols such as acetone, the heads will have a characteristic “solvent” odor.
• As with the foreshots, collect your heads in their separate containers and toss them out the front door.

Collecting Tails

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

Conclusion

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

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1. When you approach the conclusion of the ethanol process and enter the final stage of your manufacturing process, you hit the tails.
2. Tails will account for around 35% of your total output.
3. The tails will have a distinct flavor from the hearts.
4. You’ll notice a significant reduction in sweetness, and you may even see an oily top-layer on your goods.
5. The substance will begin to feel slick between your fingertips as time goes on.
6. This is due to the presence of water, carbohydrates, and proteins.
7. You can either save your tails for later distillation or discard them.

How to Make Moonshine: An Easy to Follow Guide from a Master-Shiner

When you watch movies, have you ever been curious about how they claim to manufacture moonshine in their bathtub at home? It’s not like it’s rocket science, after all! It’s actually rather simple to create at your own convenience. Make sure to read this article on moonshine, which includes some fascinating facts about the drink! How to Make Your Own Moonshine

What Is Moonshine?

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

History of Moonshine

It is possible to make moonshine from any grain or fruit, depending on what is readily available to you.

The fermentable sugar in the original recipe is made from maize. However, substituting other alcoholic beverages such as Everclear from your cocktails is not as entertaining as it may be.

Choosing Your Type of Moonshine Mash

1. Moonshine is a distilled alcohol that can be manufactured from any grain or fruit, depending on what is readily available to the distiller.
2. Corn is used as the fermentable sugar in the original version.
3. While you may always substitute another type of alcohol, such as Everclear, in your beverages, what’s the fun in that?

The Classic: Corn Whiskey

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

The Sugar Shine

To get the typical smooth and full-flavored moonshine, purists recommend using corn whiskey mash as the base. Specifically, this is the recipe that we will be looking at in this article. Nonetheless, explore and discover what you enjoy the most.

The Hybrid

1. Consequently, purists recommend using a corn whiskey mash, which produces the original smooth and full-flavored moonshine.
2. Specifically, this is the recipe that we will be addressing in this article.
3. Experiment, though, and see what you like the most!

How to Make Moonshine: What You Will Need

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

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

Equipment

1. In certain recipes, a 1:1 ratio is specified. To make 1 pound of sugar and 1 pound of maize meal, for example, you will need 1 gallon of water. Consider experimenting and seeing what works for you.

Some recipes ask for a one-to-one ratio of ingredients. For example, 1 gallon of water will be used to dissolve 1 pound of sugar and 1 pound of corn meal. Feel free to try different things and find what works best for you.

For the Fermentation Process

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

For Distilling

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

How to Make Moonshine: The Process

The still used to make moonshine; the mash water that has been fermented and filtered
Cleaning supplies; column packing; Mason jars; and so forth.

1. Prepare all of your components by weighing and measuring them. Installing the mash pot on top of the heat source and turning it on
   Pour in 5 gallons of water and bring it to a boil until it reaches 165 degrees Fahrenheit. Once the temperature hits 165 degrees Fahrenheit, switch off the heat source. In a separate bowl, combine your measured amount of offlaked corn maize. During the next 7 minutes, continually stir the mixture. Make sure the temperature is correct and continue stirring numerous times. This should be done for 30 seconds every 5 minutes until the product cools down to 152 degrees Fahrenheit. Once the beer has cooled to 152 degrees Fahrenheit, add the calculated amount of crushed malted barley. Check the temperature one more time. Stir for 30 seconds every 20 minutes until the liquid has cooled to 70 degrees Fahrenheit, then stop stirring. While this can take hours, you can expedite the process by using an immersion chiller
2. Nevertheless, this is not recommended. Once the mixture has been allowed to cool to the right temperature, addyeast
3. Transfer the mixture back and forth between different containers for 5 minutes to aerate it. Fill the fermentation bucket halfway with the mixture.

All of your components should be weighed and measured. Place the mash pot on top of your heat source and turn it to high heat. Cook it until it reaches 165 degrees Fahrenheit by adding 5 liters of water. Switch off the heat source when the temperature hits 165 degrees Fahrenheit;
Stir in the measured amount of offlaked corn maize right away. 7 minutes of constant stirring is required. Make sure the temperature is correct and stir many times more. This should be done every 5 minutes for 30 seconds until the product cools down to 152 °F. Add your calculated amount of crushed malted barley once the beer has cooled to 152 degrees Fahrenheit. Make another check of the temperature. Once every 20 minutes, stir the liquid for 30 seconds, or until it has cooled to 70 degrees Fahrenheit. It is possible to speed up this process by employing an immersion chiller, which can save hours of time. Adding the yeast after it has been allowed to cool to the correct temperature
Aerate the mixture by passing it back and forth between different containers for 5 minutes; and
Fill the fermentation bucket halfway with the mixture;

Step2: Fermenting Your Mash

Prepare all of your materials by weighing and measuring them;
Place your mash pot on top of your heat source and turn it on;
Pour in 5 gallons of water and bring it to a boil until it reaches 165 degrees Fahrenheit;
When the temperature hits 165 degrees Fahrenheit, switch off the heat source. Add the measured amount of offlaked corn maize right away. Continue to stir the mixture for 7 minutes. Continue to check the temperature and stir many times. Repeat this process for 30 seconds every 5 minutes until the product reaches 152 °F. Once the beer has cooled to 152 degrees Fahrenheit, add your calculated amount of crushed malted barley. Check the temperature once again. Stir for 30 seconds every 20 minutes until the mixture reaches 70 degrees Fahrenheit. While this might take many hours, you can expedite the process by utilizing an immersion chiller. Once the mixture has reached the right temperature, addyeast;
Aerate the mixture by passing it back and forth between different containers for 5 minutes;
Pour the mixture into your fermenting bucket; set aside.

Straining

• After the fermentation period has ended, remove the mash water from the combination using a siphon.
• By straining everything through a cheesecloth, you can ensure that all of the solid debris and sediment is left behind.
• Fill a jar halfway with the filtered mash water and set aside.
• Step 2 (Advanced): (Optional) Some distillers choose to add 2 teaspoons of gypsum to the mash water at this point in the process.
• After that, they conduct a pH test on the mash water.
• The pH level should be between 5.
• 8 and 6.
• 0 under ideal conditions.

Step3: Distilling

You’ve completed the most difficult phase in the process of creating mash water for your moonshine: boiling the water. Simply distill your mash water to remove all of the alcohol content and separate it into a pure form is all that remains. Keep in mind that, like the mash preparation process, the distillation process is both a science and an art form. Keep in mind that it will take a lot of practice and trial and error before you become proficient in this area, so be patient with yourself. Note-taking is strongly recommended throughout the distillation and moonshine-making processes so that you may identify areas for improvement when you start a new batch of moonshine.

Prepping Your Still

Creating the mash water for your moonshine is the most challenging phase in the process. Simply distill your mash water to remove all of the alcohol content and separate it into a pure form. Please keep in mind that distillation is a science as well as an art form, similar to the process of producing mash. Keep in mind that it will take a lot of practice and trial and error before you become proficient in this area. Note-taking is strongly recommended throughout the distillation and moonshine-making process so that you may identify areas for improvement when you begin a new batch of moonshine.

Running Your Still

1. It is the process of separating distinct compounds from one another by taking use of the differences in evaporation temperatures between the substances that is referred to as distilling.
2. This method does not result in the production of alcohol, as the yeast has already done so for you throughout the fermentation phase.
3. This is most likely one of the most critical phases in the production of your alcoholic beverage.
4. It merely serves to separate the alcohol from the other constituents of your mash water, not to purify it.

Consequently, here’s what you must do:

1. Slowly raise the temperature to 150 degrees Fahrenheit. You should switch on the condensing water if your arrangement has a condenser after you reach this point. Increase the heat to its highest setting until the still begins to leak. Maintain a temperature between the boiling point of water and the boiling point of alcohol (173°F and 212°F)
2. Timing the drips as they increase in pace until you reach 3 to 5 drips per second is recommended
3. Once you have reached this drip rate, reduce the heat to keep it constant.
   1. Keep your moonshine from dripping into a plastic container since this might contaminate your drink with BPA and cause other problems.
   2. PRO TIP:

   Step4: Collecting Your Distillate

   PRO TIP: Avoid allowing your moonshine to leak into a plastic container because this might contaminate your drink with BPA and cause other problems.

   Collecting Foreshots

   Keep your moonshine from dripping into a plastic container, since this can contaminate your drink with BPA and cause other problems.

   Collecting Heads

   1. The heads, like the foreshots, contain volatile alcohols, which you should aim to avoid eating as much as possible.
   2. While this will not cause you to go blind, it will cause you to suffer from a severe hangover, which is not really pleasant.
   3. After you have deleted the foreshots from your goods, the heads account for the remaining 30% of the total.
   4. This “solvent” fragrance is caused by the alcohols in them, particularly the acetone that is found in the heads.
   5. Once again, gather the heads in a separate container and dispose of them properly.

   Collecting Hearts

   The remaining 30 percent, which is produced by your distillation process, is primarily composed of ethanol. This is the type of material you should be collecting and preserving. By now, the unpleasant, solvent smell that you detected in the heads should have vanished from your product. This is the time when the flavor of your moonshine, or whatever flavor you desire from your recipes, should emerge. Your product should have a smooth and pleasant flavor to it. It is at this point that your abilities and experience will be put to use.

   Collecting Tails

   It is largely ethanol that makes up the remaining 30% of the product of your distillation operation. These items are the high-quality items that you should gather and have on hand. As time goes on, the strong, solvent scent that was present in the heads should have vanished from your product. The flavor of your moonshine, or whatever flavor you like from your recipes, should now be able to come through.. You want your product to have a smooth and pleasant flavor to it. It is at this point that your knowledge and experience will be put to the test.

   Step5: Proper Storage

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

   Final Words

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

   How to Make Moonshine the Old-Fashioned Way in 6 Easy Steps

   If you purchase an item after clicking on one of the links on this page, we may receive a commission. Commissions have no impact on the content of our editorial pages. See the full disclosure for more information. Have you ever seen the television program ” Moonshiners”? It’s one of my guilty pleasures, to be honest with you. I really enjoy the sense of humour that the characters finds in one another and in the woods. However, I admire their ability to produce a beverage and to carry on a history that was instilled in them from an early age by their parents and grandparents.

   • Keep in mind that while it is lawful to own a moonshine still, it is completely prohibited to distill any alcoholic beverages without a license.

   Following my viewing of the show, I became intrigued by the moonshine production process and began doing some investigation.

   Following your education in the distillation process, you should have a greater appreciation for the companies that produce the legal alcoholic beverages you consume, as well as for the original moonshiners who figured out how to do it with little knowledge of science, and in the middle of the woods no less.

   It Requires:

   • A total of 5 litres of water
   • 8.5 lbs of cracked or flaked maize
   • 1.5 lbs of crushed malted barley

   1. Make the Mash

   • The method begins with the heating of 5 liters of water to 165 degrees Fahrenheit.
   • As soon as the temperature reaches this stage, turn off the heat and carefully add the entire can of corn to the boiling water.
   • It is critical to continually stir the corn for the entire 5 minutes.
   • Continue to stir the corn every 30 seconds to a minute after the 5 minutes has gone, until the temperature has reduced to 152°F.
   • After reaching a temperature of 152°F, it’s time to incorporate the malted barley into the mixture.

   During this time, however, make sure to uncover the mixture every 15 minutes and whisk it thoroughly.

   The ultimate objective of this stage of the process is to successfully convert all of the starches into sugar as quickly as possible.

   1. Allow the mixture to remain for another 2-3 hours after the hour and a half is up to ensure that it has completely cooled.

   As soon as the temperature hits 70 degrees Fahrenheit, sprinkle yeast evenly over the mixture.

   There is no fermentation if the yeast is not present.

   • This is, without a doubt, a vital first step.

   Continue to pour the mixture back and forth between the two containers until you are certain that everything has been well combined and aerated.

   2. Allow the Mash to Ferment

   5 litres of water are heated to 165 degrees Fahrenheit to begin the procedure. As soon as the temperature reaches this stage, turn off the heat and carefully pour in the entire can of corn into the water. Maintaining a steady stirring motion for 5 minutes is critical. After 5 minutes, continue to stir the corn every 30 seconds to a minute until the temperature has reduced to 152 degrees Fahrenheit.. In order to add the malted barley to the mixture, it must attain a temperature of 152 degrees Fahrenheit.

   1. To ensure that the mixture is thoroughly mixed during this time, uncover the bowl every 15 minutes and stir thoroughly.

   Achieving success in this stage of the process will result in the conversion of all of the starches to sugar.

   Allowing the mixture to remain for another 2 to 3 hours will allow it to cool completely after an hour and a half.

   1. The temperature should reach 70°F at which point you should sprinkle yeast over the entire mixture.

   Fermentation is impossible to achieve without yeast.

   This is, without a doubt, a critical step.

   1. Continue to pour the mixture back and forth between the two containers until you are satisfied that everything has been well combined and aerated.

   3. Ready the Still

   If you’re distilling moonshine, I’m going to presume you’re also a legitimate distributor of the product. As a result, you most likely make use of your still on a frequent basis. Regardless of whether you use your still on a regular basis or not, it is crucial to keep it clean. Getting dust particles or debris into the moonshine you’ve worked so hard to create is something you don’t want to happen. Different stills operate in a variety of ways and contain a variety of components. There are also several ways for operating stills that may be used.

   Some individuals opt to load their column because it produces a greater alcohol proof, which they find appealing.

   • Once the still has been set up and the mash has been strained and added, you’ll be ready to proceed with the distillation process.
   • .

   4. Start the Distilling Process

   You’ll start by turning on the heat to the lowest setting on the still. The ideal temperature is 150 degrees Fahrenheit. It is important to switch on the water at this stage in the procedure if your system still has a condenser. Using a heat source, gradually increase the temperature of your still until you begin to observe alcohol being created. It’s important to time the alcohol drops as they come out. When the alcohol is pouring at a rate of 3-5 drips per second, it is time to reduce the heat.

   This isn’t the case, however.

   • This procedure allows for the separation of alcohol from the other chemical components present in the still.

   By the interaction between the mash and the yeast, the alcohol was produced as part of the fermentation process in the first place.

   This is what distinguishes the many distillers involved in this procedure.

   5. The Different Parts of the Moonshine

   1. Turning on the heat to the still will serve as the starting point for this phase.
   2. One hundred fifty degrees Fahrenheit is the required temperature.
   3. It is recommended that you switch on the water at this stage in the procedure if your system still has a condenser.
   4. In order to watch alcohol being made, turn up the heat on your still until you see it.
   5. Timing the alcohol drops as they emerge is essential.
   6. It is time to reduce the heat when the alcohol drops at a rate of 3-5 drips per second.
   7. It is a popular misperception that distillation is the process through which alcohol is produced.

   A chemical reaction occurs in the still during the distilling process.

   Because of this, people have been sipping on pure alcoholic beverages for thousands of years.

   1. Once the alcohol has begun to flow from your still, it is critical that you pay great attention to the following phase in the procedure.

   6. Knowing the Difference

   You’ll start by turning on the heat to the lowest setting. The target temperature is 150 degrees Fahrenheit. It is recommended that you turn on the water at this stage in the procedure if your unit still has a condenser. Increase the heat in your still until you detect evidence of alcohol being created. When the drops of alcohol start to trickle out, keep track of the time. When the alcohol is pouring at a rate of 3-5 drips per second, it is time to lower the heat. It is a popular misperception that distillation is the process that produces alcohol.

   Distillation is a chemical reaction that takes place in the still.

   1. As a result, a pure alcoholic beverage is produced, which has been enjoyed by humans for generations.

   Once the alcohol has begun to flow from your still, it is critical that you pay great attention to the following phase in the process.

   Was this article helpful?

   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.

   Skip Ahead.

   • A boosted “Thin Mash” Moonshine made with corn whiskey
   • A sugar mash
   • Distilling booze, cutting booze, and legal questions are all covered.

   Corn Whiskey Moonshine Mash

   1. Making the mash recipe below and then distilling it would be unlawful pretty much anyplace in the United States if you did not have the required commercial distillers permits, to reaffirm what we indicated at the beginning of the essay.
   2. As a result, please do not do this at home.
   3. If you’re a commercial distiller, on the other hand, continue reading.
   4. As far as classic, all-grain corn whiskey recipes are concerned, this recipe would be regarded the gold standard since the components employed should result in a pleasing scent, rich taste, and a smooth finish, with the corn flavor and aroma coming through loud and clear.

   The video below shows an all-grain mash that includes a little amount of malted barley to help in starch conversion.

   Ingredients

   • 2.25 pounds malted and crushed barley
   • 6.75 gallons water
   • 9 pounds flaked maize (corn)
   • Brewer’s yeast (sometimes known as distillers yeast, or even bread yeast)
   • Optional: granulated sugar (optional)

   Mash Procedure

   1. Water, 9 pounds flaked maize (corn), 2 pounds malted and crushed barley
   2. 6.75 gallons total.
      Brewer’s yeast (sometimes known as distillers yeast or even bread yeast)
   3. Sugar granules (optional)

   Water, 9 pounds of flaked maize (corn), 2 pounds of malted and broken barley; 6.75 gallons
   Yeast (either distillers’ yeast or bread yeast);
   Granulated sugar (optional);

   Boosted “Thin Mash” Recipe

   The complete approach demonstrated in the video above, which includes the addition of sugar, really more truly reflects the process of generating a thin mash. Thin mash is a mixture of grain and granulated sugar that is served cold. But why is this so? When it comes to mashing corn, it can be tough to work with since it becomes incredibly thick before the starch begins to break down and turn into sugar. In practice, this implies that producing a mash using maize that has more than 8-10 percent alcohol can be challenging.

   1. We were able to boost the initial alcohol percentage of the beer by adding granulated sugar after the mash.

   It’s important to remember that preparing this mash is legal.

   More information about the laws of distillation may be found below.

   1. The table below illustrates how the addition of sugar raises the alcohol by volume (ABV).

   Added Sugar vs. Potential Alcohol in 1, 5, and 10 Gallons of Mash
   Pounds of Sugar	1 Gallon Mash	5 Gallon Mash	10 Gallon Mash
   1 lb.	5.9%	1.2%	0.6%
   2 lbs.	11.9%	2.3%	1.2%
   3 lbs.	17.7%	3.6%	1.8%
   3.5 lbs.	20.5%	4.1%	2.1%
   4 lbs.	x	4.8%	2.3%
   5 lbs.	x	5.9%	3.0%
   6 lbs.	x	7.1%	3.6%
   7 lbs.	x	8.3%	4.1%
   8 lbs.	x	9.5%	4.8%
   9 lbs.	x	10.7%	5.4%
   10 lbs.	x	11.9%	5.9%
   11 lbs.	x	13%	6.6%
   12 lbs.	x	14.2%	7.1%
   13 lbs.	x	15.4%	7.7%
   14 lbs.	x	16.5%	8.3%
   15 lbs.	x	17.7%	8.9%
   16 lbs.	x	18.8%	9.5%
   17 lbs.	x	20%	10.1%
   18 lbs.	x	x	10.7%

   Sugar Mash

   The phrase “sugar mush” is used loosely in this context. It primarily refers to high proof alcohol that is manufactured only from granulated sugar and contains no grain. When converting starch to sugar, it does not require the use of a mash and the technique for manufacturing it is quite straightforward. Making it is as simple as dissolving white table sugar in water, boiling it to pasteurize it (if desired), adding yeast nutrition (which is extremely crucial), and adding yeast.

   Distilling Procedure

   1. “Sugar mash” is used in this context in a broad sense.
   2. This term refers to high proof alcohol that is created entirely of granulated sugar and no grain at all.
   3. Making it is fairly easy because it does not require the use of a mash in order to convert starch to sugar.
   4. To make it, dissolve white table sugar in water and boil it until pasteurized (optional).
   5. Then add yeast nutrition (which is extremely crucial) and mix well.

   Making Cuts

   The phrase “sugar mush” is used in this context in a broad sense. It primarily refers to a high proof alcohol that is composed entirely of granulated sugar and contains no grain. Making it is extremely easy because it does not require the use of a mash in order to convert starch to sugar. To make it, dissolve white table sugar in water, heat until pasteurized (optional), add yeast nutrition (which is really necessary), and then add yeast.

   Legal FAQ

   The phrase “sugar mash” is used in this context in a vague sense. It essentially refers to a high proof alcohol that is composed entirely of granulated sugar and has no grains. When converting starch to sugar, it does not require the use of a mash and the technique for manufacturing it is quite easy. It is created by dissolving white table sugar in water, boiling it to pasteurize it (optional), adding yeast nutrition (which is extremely crucial), and then adding yeast.

   How To Make Moonshine: An Easy To Follow Step-By-Step Guide

   • Moonshine has been around for as long as it has been infamous.
   • A lengthy and scandalous history has been written about moonshine, beginning with the rum runners in the 1700s, continuing with stories of individuals going blind from drinking these alcoholic drinks during Prohibition in the 1920s, and culminating with the current generation of homebrewers.
   • So, what is it about homemade moonshine that has us so intrigued and intrigued?
   • Why did individuals take the danger of breaching the law in order to create it?

   The answer is found in a sense of fulfillment.

   Many individuals take great delight in making their own, while others still find it exhilarating to follow the rules of the road and stay inside the law.

   1. Every aspect of the fundamentals of distillation has been covered, from how to construct your own still to the mechanics of the distillation process itself.

   So let’s get started with the fundamentals.

   What Is Moonshine?

   Maize liquor (also known as backwoods whiskey) is a transparent, unaged whiskey that is manufactured at home by the distillation of corn. It is mostly manufactured from maize, however it may also be created from other ingredients, and it contains a significant amount of alcohol. Moonshine was first introduced to North America by Scottish and Irish immigrants, and it quickly became a staple in the region. A prohibition against moonshine was passed in 1791 by Alexander Hamilton (yep, the same Alexander Hamilton from the musical Hamilton) that resulted in its manufacture being moved underground and onto the black market.

   • Even while illegal moonshine manufacture continues to be practiced today, licensed distilleries are now producing it for sale in liquor stores.

   What You’ll Need

   • Large stainless steel pot with a cover that fits well and shuts tightly
   • Electric hot plate, 5-gallon bucket, cooking thermometer, refrigerator coil or copper tubing (20-foot length), and a few more items.
     3/8 inch compression adapter to 3/8 inch compression adapter
     Teflon tape
   • High-temperature hot glue
   • And other materials
     File made of metal
   • Drilling with 1/8-inch and 3/8-inch drill bits

   How Does Distillation Work?

   Extraction and purification of alcohol from mash corn (or rye, barley, etc.) are two important steps in the process of moonshine distillation. In order to extract the alcohol from the mash, it is first heated to the point of vaporization. Once the vapor has been eliminated, the liquid is cooled until it returns to its liquid state, resulting in clear alcohol. It is not a difficult procedure, but it is extremely sensitive and does not tolerate change well.

   How to Make a Moonshine Still

   Despite the fact that there are several alternatives for purchasing a still, many individuals find it to be both cheaper and more fulfilling to create their own pot still. As you can see in the illustration above, it is not difficult to construct a still, and the majority of the materials can be obtained from your local hardware shop. Making a still for marijuana distillation is a pretty simple technique that takes only a few steps. It is not necessary to be an engineer in order to construct one; simply follow these basic procedures.

   Step 1: Making the Lid

   1. The very first step is to drill many holes in the mash pot cover to allow for drainage.
   2. You’ll need to drill two holes, one of 1/8 inch and one of 3/8 inch in diameter.
   3. Prepare the lid by drilling two holes on either side of it, about two inches from the edge of the lid.
   4. Use the file to smooth off any rough edges that may have formed.

   Step 2: Adding the Thermometer

   Put Teflon tape around the post of your culinary thermometer probe near the dial, and then put it back in its place. It is possible to use either digital or analog thermometers. Continue to do so until the thermometer is snugly fitting into the 1/8 inch hole. To complete the seal, put hot glue around the outside of the hole. Using high-temperature hot glue should prevent the adhesive from melting while the distillation process is in progress, according to the manufacturer.

   Step 3: Adding the Compression Adaptor

   Placing the male end (the part of the compressor adaptor that has its threads on the exterior) of its male end into a pot lid from the bottom up will work best. Make use of adhesive to keep it in place.

   Step 3 ½: Shape the Coil

   1. At this stage, you will need to form your coil to your specifications.
   2. The copper tube should fit snugly in the bucket with just a few inches of straight at the bottom end to serve as a spout, so make sure it is as long as the bucket.

   3. This is really crucial for the cooling process to take place.

   4. Straighten out the top end a little to create an arch that will span up from the lid, across the top of the bucket, and down to the bottom of the bucket.
   5. Take cautious not to cause the pipe to collapse.

   Step 4: Attaching the Refrigerator coil

   Shape your coil at this stage if you want to use it. Adjust it so that the majority of the copper tube fits snugly in the bucket, with a few inches of straight at the bottom end to serve as a spout at the bottom end. During the cooling process, this is quite crucial. Straighten out the top end a little to create an arch that will span up from the lid, across the top of the bucket, and down to the bucket’s opening. Don’t let the pipe come tumbling down!

   Step 5: Setting up the Bucket

   Make a hole about an inch from the bottom of the bucket’s base with the 3/8-inch drill bit and the 3/8-inch bit. Because here is where the coil will emerge, it is important to drill the hole at an angle that corresponds to the direction of the coil’s exit. Pass the end of the coil through the hole until an inch or two of it protrudes from the other side. Make sure there are no leaks by applying glue all around the opening. This will be the condenser for your system.

   Optional Step 6: Extra Security

   1. Make a hole in the base of the bucket about an inch from the bottom with the 3/8-inch drill bit.
   2. If you’re drilling a hole where the coil will come out, make sure you bore it at an angle that corresponds to that direction.
   3. Pass the end of the coil through the hole until it sticks out an inch or two.
   4. Make sure there are no leaks by gluing everything around the opening.
   5. You’ll be using this as your condenser.

   How to Make Moonshine

   Make a hole approximately an inch from the bottom of the bucket’s base with the 3/8-inch drill bit. Because here is where the coil will emerge, it is important to drill the hole at an angle that corresponds to the direction of the coil. Pass the end of the coil through the hole so that it sticks out an inch or two. Make sure there are no leaks by gluing all around the hole using super glue. This will function as your condenser.

   Step 2: Ice

   Fill the condenser with ice to prevent overheating. This ice is essential because it will aid in the conversion of the alcohol vapor back into liquid. Using a coil that is too short or not using ice can result in a large portion of the moonshine being lost to vaporization.

   Step 3: Heating

   1. Set the hotplate to a temperature slightly below boiling.
   2. The actual evaporation temperatures are a matter of personal choice, but the goal is to evaporate the alcohol slowly, thus generally speaking, lower temperatures are preferable.
   3. The recommended temperature range is 172-210°F (78-99°C), however I recommend keeping the temperature around 200°F (93°C) for the best results.
   4. Consistently raise and lower the cooking temperature.

   Step 4: Sit Back and Wait

   Now that you have completed the necessary preparations, all that remains is to wait. As the mash boils, the alcohol will evaporate and climb to the top of the pipe system. Ice will chill the liquid as it goes down the length of the coil, causing it to revert to a liquid state. The liquid will then gently drain out of the end of the pipe and into whatever glass container you have waiting for it at the other end. Here it is, the high-quality product you’ve been looking for. Tada!

   Common Mistakes

   You only have to sit back and wait now that everything has been set up. During the cooking process, the alcohol will evaporate and ascend into the pipe. Ice will chill the liquid as it goes down the length of the coil, allowing it to re-convert back to liquid.

   Afterwards, the liquid will gently drain out of one end of the pipe and into whichever glass container you have ready to receive it. This is the high-quality item you’ve been looking for. Tada!

   Incorrect Measurements

   When it comes to distilling, math is not everyone’s strong point, and neither is following recipes, but you may want to double-check your calculations if you want to do it right. The use of too much or too little of any component might completely derail the delicate process.

   Lack of Testing

   • Keeping track of numbers and following recipes aren’t everyone’s strong suits, but when it comes to distilling, it’s important to double-check your figures and be as precise as possible.
   • If just one of the ingredients is used in excess or insufficiently, it can throw the entire delicate process off balance.

   Using the Wrong Materials

   Using the incorrect materials to construct a DIY still is a recipe for disaster.. Use of a plastic container or metals such as aluminum should be avoided at all costs since they can melt and release poisons. Don’t put your life in jeopardy only to save a few dollars.

   Too Much Heat

   Although it may be tempting to accelerate the process by increasing the temperature, this is not a good idea. Not only would increasing the heat destroy the brew and leave it with a burned flavor, but it can also cause pressure build-up and explosions in the surrounding area. Also, use caution if you are need to handle a functioning still. Any skin that comes into contact with a scorching hot still will suffer the consequences.

   Lazy Cleaning

   1. After each batch of moonshine, make sure to thoroughly clean your whole set-up.
   2. Those of you who are exceptionally lazy and don’t want to bother with cleaning your still after each run should reconsider their position.
   3. Leaving residue in your next batch, particularly around the adapter, might result in undesirable tastes in the following batch.

   Moonshine Mash

   There are several corn moonshine mashrecipes to choose from. In traditional mash, cornmeal is the most important element, as I already said. Corn mash is used to create a smooth, full-bodied, and powerful whiskey. Despite the fact that this is the traditional procedure, some individuals do not appreciate the mild maize flavor tones in the whiskey. There are several ways to prepare mashed potatoes, as well as numerous recipes to pick from. If you are proficient in the production of moonshine, you may experiment with other flavors.

   Other common flavored moonshine recipes include sugar shine mash, hybrid mash, and fruit mash.

   1. The addition of sugar to fruit mashes can assist to balance out the maize flavor without altering the basic taste too much.

   For those who wish to add sugar to a fruit mash, there are several excellent resources for balancing the quantity of sugar added to each fruit with the amount of sugar that each fruit starts with, among other things.

   Too much sugar might give your end product a cidery flavor if you use it too often.

   Fermenting

   • Ten pounds of cornmeal, ten pounds of sugar, and half an ounce of yeast will be needed to prepare a hybrid mash, according to the recipe.
   • In addition, you’ll need ten gallons of water and a pot that’s sufficient for the task.
   • Bring the water to a boil, then add the cornmeal.
   • Cook, stirring constantly, until the meal becomes a paste, then add the sugar and yeast.
   • Cook after properly mixing the ingredients.
   • Removing the mash from the heat and covering it with a towel will begin the fermentation process in your home.

   As fermentation progresses, brown or tan foam will begin to rise to the surface.

   This should take around two weeks, but you’ll know when it’s finished when it hasn’t bubbled for a couple of days in a row.

   • The residual solids can be disposed of as waste.

   Frequently Asked Questions

   Ten pounds of cornmeal, ten pounds of sugar, and half an ounce of yeast will be needed to prepare a hybrid mash, according to the directions on the package. Along with the ingredients, you’ll need ten liters of water and a pot that fits your needs. Toss in the cornmeal after bringing the water to boil. Pour in the sugar and yeast and continue to stir until the meal has the consistency of paste. To cook, combine all of the ingredients thoroughly. Remove the mash from the heat and cover it with a clean towel to begin the fermentation process.

   Brown or tan foam will rise to the surface while fermentation takes place.

   1. Normally, this takes around two weeks, but you’ll know when it’s done when it hasn’t bubbled for a few days in a row.

   The leftover solids can be discarded.

   Why is moonshine dangerous?

   Because of the presence of methanol in moonshine, the most dangerous aspect of consuming it is the risk of getting alcohol poisoning (methyl alcohol, also known as wood alcohol). If you do not correctly distill moonshine, you may end up with traces of methanol in your product. A single alcoholic drink of methanol can induce lifelong blindness, and a single drink of 30ml can result in death.

   Can I buy ready-made moonshine stills?

   • Absolutely.
   • While there are many different moonshine kits and stills to choose from, the most of them are rather pricey.
   • A ready-made, high-quality still would be difficult to obtain for less than $100 if you were looking for something similar.

   Can I distill other things in the moonshine still?

   Absolutely.

   While there are many different moonshine kits and stills to choose from, the vast majority of them are rather pricey.. If you want to buy a ready-made, high-quality still, you’ll be hard-pressed to locate one for less than $100.

   Can I make fermenting any faster?

   Absolutely. There are several moonshine kits and stills on the market, albeit the majority of them are rather pricey. If you want to buy a ready-made, high-quality still, you’ll be hard pushed to locate one for less than $100.

   

   John Wheeler