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How to make Bourbon – Corn moonshine recipe? (Solution)

What should corn be use 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. The corn should also be air-dried rather than gas-dried, as with air-drying the corn has not been stripped with the elements that you will need for good fermentation. The cracked corn can then be further ground to make a corn meal, which is what is used in the moonshine recipes provided.


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

Ingredients: 5 gallons of water. 8.5 pounds of flaked maize.

How do you make bourbon mash?


  1. 5.5 gallons of water.
  2. 7 lbs of flaked corn maize.
  3. 1.5 lbs of cracked rye.
  4. 1.5 lbs of wheat or barley.
  5. A few nut milk bags.
  6. toasted oak chips.
  7. Distillers yeast.

Do you need to grind cracked 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. The cracked corn can then be further ground to make a corn meal, which is what is used in the moonshine recipes provided. Make sure you get a coarse grind.

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.

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.

Does bourbon start out as moonshine?

And because it’s cool. Moonshine, both then and now, is whiskey as it comes out of the still: no oak barrels, no caramel color, no aging. It’s just straight liquor from fermented corn or wheat mash. None of the luxury-tinged language that surrounds its grown-up siblings, like bourbon or scotch, applies to the dog.

How do you make bourbon whiskey?

Here is the process for making bourbon:

  1. Determine the mash bill. The master distiller first determines the recipe (or mash bill) of different grains to use for the bourbon’s creation.
  2. Combine the base ingredients.
  3. Ferment.
  4. Strain the mixture.
  5. Distill.
  6. Aging and barreling.
  7. Dilute.
  8. Bottle.

Can you make whiskey out of moonshine?

When moonshine is aged on oak that has been charred and toasted it is transformed from a harsh, burning distillate into a smooth often sweet whiskey. The amount of time required will depend on if your using chips, cubes or staves.

What is the mash in bourbon?

A mash bill is the mix of grains used to make bourbon. Theses grains are cooked and fermented to begin the bourbon making process. There are typically three grains in every bourbon mash bill: Corn, Rye or Wheat, and Malted Barley.

How long does it take to distill bourbon?

One, if it is a STRAIGHT bourbon it must be aged for at least TWO YEARS. Second, if it is BOTTLED-IN-BOND, it must be aged for at least four years. It must also be distilled at one distillery, in one season, and be bottled at 50% ABV.

What is a traditional bourbon mash bill?

The three general mash bills used for making bourbon are traditional, high rye, and high wheat. A high rye bourbon will contain 18% or more rye. Basil Hayden’s, Four Roses, and Old Grandad are high rye bourbons.

What do the lyrics Jimmy Crack corn mean?

The chorus can be mystifying to modern listeners, but its straightforward meaning is that someone is roughly milling (“cracking”) the old master’s corn in preparation for turning it into hominy or liquor. There has been much debate, however, over the subtext.

What kind of corn is used for bourbon?

Bourbon uses “dent corn,” so called because each kernel has a little dent in it. Dent corn is matured longer, until it turns hard and dry, just like a grain.

What does a thumper do on a moonshine still?

The thump keg is one of the most clever and iconic design elements of the traditional hillbilly still whose purpose, briefly stated, is to distill the output of the pot still a second time, without actually having to run the distillate through the still twice.

How to make Bourbon – Corn moonshine recipe

Americans are well-known for their adoration of maize moonshine. If the beverage was produced in Kentucky and then aged in oak barrels for two years, it has earned the right to be referred to as “bourbon. ” In some states, maize whiskey is the only type of whiskey available. So, what is the process of making bourbon? Bourbon whiskey is manufactured from corn malt, which is made from germinated grains that are dried, crushed, boiled, and fermented before being distilled into whiskey. If you wish to use traditional technology, you must first create malt (or purchase it) and then work with it in the same way as you would with handmade whiskey.

Both ways of distilling bourbon produce a beverage with a similar flavor profile.

  • Malt (fine-ground rye or wheat) is necessary for the saccharification of corn raw materials (amylolytic process), and the procedure would not operate without it.

It is critical to adhere to the temperature regimes specified in the recipe at all times.

Corn Brew Recipe

The fondness of corn moonshine is well known among Americans. A beverage can be labeled “bourbon” if it was produced in Kentucky and allowed to mature in oak barrels for a minimum of two years. There are several states where maize whiskey is the only type of liquor available. So, what is the procedure for making bourbon? Corn malt – germinated grains that have been dried, crushed, boiled, and fermented – is used to make authentic bourbon. Making malt (or purchasing malt) and working with it in the same way as making handmade whiskey is required if one want to adhere to traditional methods of distillation.

  1. When it comes to the flavor of the finished product, both procedures are equal.

Distillers Yeasts Due to the fact that it has no influence on the moonshine production, the choice between grits and flour is not critical.


Getting and Refining Corn Moonshine

  1. 11.
  2. Strain the brew through gauze to eliminate coarse grains that may catch fire during the distillation process.
  3. Distil the brew without dividing the output into portions.
  4. 12.
  5. You’ll receive around 0.
  6. 4 gl/1.
  7. 5 liters of raw alcohol with an alcohol by volume of 30-34 percent.
  8. 13.
  9. Dilute the corn distillate with water to a concentration of 15-20 percent by volume.
  10. If desired, purify the mixture with coal before distilling it a second time at a low temperature.
  11. Take the first 100-150 mL of the yield and set it aside.

Concentrate on drawing off the corn moonshine as soon as the ABV dips below 45 percent.


  1. The beverage has a gentle sweet aftertaste and a slight corn grits scent that is pleasant to drink.

In order to manufacture DIY bourbon, you must first age the corn moonshine you have obtained with oak chips or in oak barrels for three to nine months.

Corn Whiskey Mash Recipe

  1. Up to date on COVID-19: We are fully operational at this time and ship daily, Monday through Friday.
  2. This site is intended solely for educational reasons and does not include advertisements.
  3. For further information, please see our entire overview.
  4. The 10th of January, 2014 We just prepared a corn whiskey mash and filmed the process so that others may see how we did it.
  5. Before we get started, it’s important to remember that producing mash is legal in the United States.
  6. It’s the same as producing beer, which is permitted in 48 states throughout the United States.

Our distillation apparatus is intended solely for legal reasons, and the information contained in this paper is intended solely for educational purposes.

The following is a step-by-step corn whiskey moonshine recipe that is accompanied with photographs and illustrations.

  1. See our page on How to Make Moonshine Mash if you’re looking for a more recent version of this recipe.

We produced, stored, and utilized this alcohol in line with the rules of the Therapeutic Goods Administration.

A commercial distillery would most likely create maize whiskey in the manner described below.

Mashing Equipment

    • First and foremost, creating corn whiskey mash is a straightforward process.
    • Although less equipment might be utilized, possessing the following essential equipment will make the job a lot simpler in the long run.
    • To start distilling, all a distiller needs is a big pot for mashing, a wort chiller for chilling liquid, a brewers thermometer, cheesecloth, a plastic funnel, and an extra plastic bucket for aerating the finished product.
    • Check out our suggested distillation equipment guide for more information.


  • When it comes to ingredients, a distiller will require the following:
  • The weight is 8.5 lbs. flaked maize, which is crushed corn (also known as flaked maize)
  • Weight: 2 lbs. of malted barley* that has been crushed
    6.5 gallons of drinking water
    1 box of bread yeast (Fleischmann’s Active Dry is a good brand)
  • 1 cup of water

*Please keep in mind that the barley must be malted in order for the recipe to work (more on this below).


  • To get this temperature, we heated 6.5 liters of water to around 165 degrees Fahrenheit. We turned off the heat as soon as the desired temperature was attained. It won’t be required for quite some time. Afterwards, we added all of the crushed corn to the boiling water and stirred for around 3 to 5 minutes. After that, we stirred for 5-10 seconds every 5 minutes for the next 5 minutes. This is the beginning of our mashup
  • As the corn is agitated, it will develop into a gel-like substance. We were not frightened when this occurred because it is a totally common occurrence. The maize is being broken down and starch is being released, resulting in a thickening of the mixture as it breaks down. When the barley is added and the mashing process begins, the mixture will become noticeably thinner.
  • While stirring, we kept an eye on the temperature. Once the temperature had cooled to 152 degrees, we added the malted barley and stirred for 1-2 minutes until it was dissolved. After the mixture had been mixed, we covered it and let it “rest” (sit) for 90 minutes.
  • As a result of the resting period, enzymes found in malted barley will convert starches found in both corn and barley into sugar. Later on, during the fermentation process, yeast will be added, and the yeast will be responsible for converting the sugar to alcohol by fermenting it. For clarification, what we’re ultimately aiming to achieve during mashing is convert grain starch into sugar, which will then be fermented by yeast and converted into alcohol during the fermentation process, as previously stated.

    1. If enzymes are not present, none of the starch will be turned into sugar, and the fermentation process would be unsuccessful.
    • When we were waiting for the mash to finish, we prepared a “yeast starter” by rehydrating our yeast in a glass of water. For this recipe, we used 2 packets of active dry bread yeast with 1/2 cup of 110 degrees F water and 1 teaspoon of sugar
    • The result was a light, fluffy loaf of bread.
    • By completing this step, we were able to confirm that the yeast was functioning properly (if the yeast is functioning properly, a “yeast cake” would form and expand on top of the water). This phase also provides the yeast with an opportunity to obtain a “head start.” Once the yeast is introduced to the mash, it will be able to start fermenting at a quick rate almost immediately. Because of this, there is less danger of the mash becoming contaminated by ambient germs.
    • Having allowed the mash to rest for 90 minutes, we needed to chill it to a temperature appropriate for adding yeast. Temperatures are usually in the range of 70 degrees at this time. A distiller can either use an immersion chiller to quickly cool the mash or just let it to sit for many hours to cool the mash. In order to separate the particles from the liquids, we passed the mash through a cheesecloth (or any fine strainer) once it had cooled completely.
    • If at all feasible, chill the mash as soon as possible to limit the possibility that it may become contaminated with ambient germs while it is resting in the refrigerator. Immersion chillers are excellent for this, and we prefer to use a cheesecloth to separate the solids from the liquids after chilling. At a time, we scoop a small amount of the mixture into the cheesecloth bag and then squeeze the heck out of it. Using tiny amounts enables us to wring out the bag and recover the majority of the liquid (resulting in a greater amount of finished product)
    • As soon as it was cold enough to handle and after the grain fines were removed, we aerated the mash by pouring it back and forth between two clean buckets. The aeration was done forcefully enough that froth and bubbles formed (which is an indication of effective aeration), but not too aggressively. Approximately 10-15 times, we poured the liquid back and forth. Following aeration, we measured the specific gravity of the solution by filling a test tube with water and using a hydrometer. If a distiller wants to perform this in another method, he or she can drop some of the product onto a refractometer collecting plate and measure the refractometer reading.
      • The importance of aeration cannot be overstated.
      • Yeast require oxygen in order to thrive.
      • Without adequate aeration, fermentation may fail and the yeast would be unable to function.
      • Aerate
      • The specific gravity value is used to calculate the amount of beginning alcohol that may be present.
      • Essentially, it allows one to predict how much alcohol will be present in the wash assuming all goes according to plan throughout the fermentation process.
      • After fermentation is complete, a second reading will be done to ascertain the true alcohol level of the rinse.
      • After aerating the mash and measuring the specific gravity, we added the full contents of our yeast starter to the mash and blended everything together. After that, we transported our mash to a fermentation vessel to ferment.
      • We use 2 tiny packets of bread yeast per 5 gallons of mash
      • Our favorite container for fermentation is a 6.5 gallon glass carboy
      • And we use a 6.5 gallon glass carboy to store the finished product.
      • The fermentation process is the final stage in the mashing process. As soon as we put the mash to the fermenter, we secured it with an airlock and allowed it to ferment for at least 1 week. It is possible for a distiller to leave this sitting for up to three weeks. As long as it’s bubbling, it’s still in the process of fermenting. Until there were no more bubbles to be seen, we left it alone.
      • We created our own airlock out of a rubber stopper, some transparent plastic tubing, and a few zip ties to keep the water out. A few times we looped it and filled the bottom of some of the loops with sanitizing solution, forcing air to bubble out while allowing no air to come in
      • This worked well for us.


      Check out How to Distill – 101 for a brief explanation on how a commercial distiller might convert a wash into high strength alcohol. Also, before you go, be sure to look at our copper still kit selection.

      How to Make Moonshine: A Distillers Guide Corn Moonshine

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

      How to Make Moonshine: A Distillers Guide For Corn Moonshine

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

      Getting Started: Picking Your Type of Moonshine Mash

      When preparing to make a batch of moonshine, we have a number of different mashes from which to pick. For purists, a corn whiskey mash is the only way to make moonshine that is faithful to tradition, smooth, and full of taste. Ingenious corn farmers realized that they might boost their income by distilling their own crop, and they took advantage of the opportunity. This insight paved the way for the development of our beloved booze. Following that is the “Sugar Shine” method, which is becoming increasingly popular, particularly among novices.

      • As a result, flavored moonshine has risen in popularity, and it is becoming increasingly widespread.

      With the same amount of maize, you may increase your mash yield by a factor of two.

      In this lesson, we’ll take you through the process of making a classic Corn Whiskey Mash.

      • Check out our apple pie moonshine recipe for a step-by-step instruction on how to make apple pie moonshine.

    How to Make Moonshine: Corn Mash Recipe

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


    1. Start by placing your mash pot on a heat source and filling it with 5 liters of water
    2. Heat the water to 165 degrees Fahrenheit. After reaching 165°F, turn off the heat and whisk in 8.5 pounds of flaked corn maize right away.. Continue to stir the mixture constantly for 7 minutes. Check the temperature every 5 minutes and stir the mixture for 30 seconds each time until the temperature reaches 152 °F. When the liquid has cooled to 152 degrees Fahrenheit, add 1.5 pounds of Crushed Malted Barley and stir well.

      It takes many hours for this process to complete on its own, however the addition of an immersion chiller can dramatically shorten this timeframe.

      • Allow for 5 minutes of aeration by pouring the mixture back and forth between two different containers.

      We provide entire kits for them as well as the supplies you’ll need to make them yourself.

      The use of a spigot also makes pouring more convenient.

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

    1. Materials:
    • Hydrometer, pH meter (advanced), siphon, cheese cloth, citric acid, and other supplies


    Store the mash at room temperature for 1-2 weeks to let it to ferment. The temperature is critical because if the temperature drops too low, the fermentation will halt since the yeast will become dormant. Make use of a hydrometer and verify the specific gravity at the beginning of fermentation and at the end of fermentation to confirm that all sugars have been used. This will provide you with the amount of ABV (alcohol by volume) that your fermentation generated. Make a note of the specific gravity readings taken at the commencement of fermentation and at the conclusion of the fermentation process.

    Watch this video to learn how to operate a hydrometer.


    1. To correct pH, carefully siphon mash water out of the mixture, making sure to leave behind all solid material and sediment.
    2. Pour the mash water into a container and set it aside.
    3. It is advised that you strain the mashed potatoes through a cheesecloth at this point.
    4. The presence of solid debris in your mash water might result in headaches that you’d want to avoid.
    5. (Advanced) This is the stage at which some distillers may add 2 teaspoons of gypsum to their mash water.
    6. 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.

    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.

    1. Our excellent supplies include everything from high-grade grains to a carbon filter that can be replaced.

    Prepping Your Still

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

    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.

  1. 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.


  1. Congratulations for completing the task.
  2. We hope you were able to produce a fantastic batch.
  3. The only thing left to do is thoroughly clean your whole equipment.
  4. Allow for complete drying before storing in a cold, dry location.
  5. During the process of learning how to manufacture moonshine, you are simultaneously acting as a scientist and an artist.
  6. There’s a delicate balance to be struck here, and it can take years to master.
  7. We urge that you keep meticulous records of your moonshine production at all times.

Thank you for stopping by.

You have just completed your moonshine-making tutorial using a corn mash recipe.

  • After reading this advice on how to produce moonshine, you should also read our tips on how to manufacture rum and vodka, which are also available for free.

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

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Corn Whiskey And Moonshine 2021

Rather of going the traditional corn moonshine route, this corn whiskey moonshine recipe takes it a step further without being overly intricate and convoluted. The components shouldn’t be difficult to come by, and even the enzyme, if you decide to use it, can be obtained online. The use of oak chips after the alcohol has been distilled is entirely up to the individual. While we highly advise you to go the additional mile, we believe you will be pleasantly pleased by the results of the extra work put out.

  1. Fill the saucepan with 5 liters of water and heat it to a temperature of 165°F
  2. Toss in 10 lbs of broken corn and mix thoroughly
  3. Then add the amylase enzyme and set aside for 90 minutes. Remove all of the kernels that have remained on the surface of the water
  4. Add the sugar and whisk vigorously until the sugar is fully disintegrated
  5. Make use of an immersion chiller to cool the wort, or let it to cool on its own before transferring it to the fermenter
  6. When the wort has reached room temperature, add the yeast and cover the fermenter with a lid, securing it with an airlock.

    1. Maintain room temperature or slightly higher temperatures in a shady location and allow the wort to ferment entirely until no activity can be seen in the airlock (this should take around 2 weeks).

    Before and after fermentation, check the potential liquor concentration using a hydrometer to ensure it is not too high. To drain the wash off the corn, a cheesecloth can be used in place of the siphon tube. Alternately, you may substitute the amylase enzyme with 1.5 cups of standard brewers or distillers barley malt mixed with broken maize, instead of the enzyme.

    Without the addition of oak chips, the moonshine is best consumed immediately after distillation and chilling. However, it is preferable to age the moonshine for a number of days in order to obtain additional taste and complexity.

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    How to Make A Corn Mash – 11 Easy Steps That Will Make A Great Corn Whiskey – Learn to Moonshine

    1. Although most home brewers are intimidated by the prospect of making their own corn mash, the process is actually pretty straightforward.
    2. Not to mention that the finished result will be one of the greatest tasting corn whiskeys you’ve ever tasted in your life.
    3. Using a straightforward step-by-step approach that everyone can understand, the following article will teach you how to prepare corn mash from scratch.

    Mashing Equipment

    We’ll need some basic tools and equipment to get started. A big pot, a funnel, and a plastic bucket for aeration will be required. Use a 5 gallon bucket, cheesecloth, and a brewer’s thermometer for the best results. You may also have a look at this recommended distillation equipment guide, which is available online.


    Next, let’s double-check that you have all of the materials. You will require the following items:

      • The following ingredients: 8.
      • 5 lbs.
      • of crushed corn (if you get it from a feed store, make sure it doesn’t have any additives in it)
      • 5 gallons spring water (you can use tap water but let it sit for a day or two to remove chlorine)
      • 2 lbs.
      • of crushed malted barley (the barley must be malted or this won’t work)
      • 1 package of bread yeast from your local grocery store.
      • If you have access to Generic Distillers Yeast, you can also use it
      • However, it is not recommended.

    Procedure – 11 Easy Steps To Make Corn Mash

    • Preparation: Step 1: Bring 5 gallons of water to 165 degrees Fahrenheit and turn off the heat
    • Step 2: Stir in 8.5 lbs of broken corn until the temperature drops to 152 degrees Fahrenheit
    • Step 3: Continue stirring once every 5 minutes until the temperature drops to 152 degrees Fahrenheit.
    • You will see that the corn begins to gel as a result of the starches that are being released from the maize
    • This is a natural phenomenon.

    4. Add 2 lbs of Malted Barely to the mix. Step 5 – Continue stirring for an additional 1 minute. Allow for 1.5 hours of resting time after covering with a lid.

    Ingredients for Corn Mash While you’re waiting for the corn mash to cool, the enzymes in the malted barley are working to convert the starches in the maize to simple sugars in the malt. During fermentation, these sugars will be transformed to alcohol, which will be consumed. The reason for this is because yeast does not have the ability to transform starch into alcohol on its own. It must be in the form of sugar in order to do this. If you’re interested in learning more about how starch is converted to sugar, check out my blog article How Enzymes Turn Starch Into Sugar.

    • Step 7 – Hold off on grabbing that drink just yet since you’re not quite finished. While you’re waiting, you should use this opportunity to start a “Yeast Starter” in your kitchen. The Starter will expedite the fermentation process and assist you in producing high-quality corn whiskey that will be delicious to drink. So I won’t go into detail on how to build a Yeast starter as I previously covered it in my previous post, “4 Steps to Making an Easy Yeast Starter.”
      • Through a cheese cloth, strain the corn mash out.
      • The last step is to strain the corn mash through a cheesecloth to remove the particles when it has cooled down enough to handle
      • This is called Step 8.
      • Aerate the mixture by pouring it back and forth between two buckets many times.
      • Alternatively, you may pour the mixture into a carboy and shake violently for a minute or two.
      • At this point, using a hydrometer, determine the Specific Gravity of the Mash mixture.
      • It is necessary to know how much alcohol will be present in the wash when fermentation is complete in order to calculate specific gravity.
    • Step 10 – Check the temperature to ensure that it is between 75 and 85 degrees Fahrenheit. As soon as it is between these two ranges, put your Yeast Starter and corn mash to your primary fermenter pail or carboy, and stir well. Step 11 – Install the Airlock and allow the yeast to do its thing for you! The air lock should begin to emit bubbles after a few hours, indicating that the process is complete. Fermentation will take between one and two weeks! When the bubbling has stopped, it is ready to be distilled.


    See this How to Distill – 101 article and video for more information on turning corn wash into Corn Whiskey Moonshine (also known as Corn Whiskey Moonshine).

    Traditional Cracked Corn Moonshine Recipe

    Our cracked corn moonshine recipe is the perfect approach to make whiskey the old-fashioned manner. Is it your goal to discover a classic moonshine recipe so that you may learn how to brew a delectable whiskey? You don’t have to search much farther. For those looking to capture the original flavor of a traditional shine, we have a fantastic cracked corn moonshine recipe that is sure to please. Despite the fact that modern moonshine can be created from nearly anything (even bananas! ), many moonshiners are interested in learning the more traditional moonshine recipes that their forefathers would have used.

    The Moonshine Tradition

    We at How to Moonshine think that it is critical to maintain the tradition of moonshining in its current form. While distilling your own alcohol at home is currently not permitted in many countries, it was not always the case in the past. In fact, grain is included in many of the ancient moonshine recipes since it was what the early farmers had on hand at the time of creation. The fermentation of excess grain was, in fact, one method by which early American settlers were able to use up their surplus grain while also enjoying a well-deserved drink at the end of a long day.

    1. It was also used as a form of payment at one point.

Is Moonshine Illegal?

Because the government got involved (before the United States was even a country!) and decided to tax spirits as a method of offset the expenses of the Revolutionary War (thanks to Alexander Hamilton), moonshining was made illegal in the United States. The act of distilling one’s own spirits is still considered illegal in many parts of the world and in the United States of America. There are, however, safeguards you may take to keep yourself and your craft safe. Check out Is Moonshine Illegal in the United States?

Many moonshine recipes ask for corn, but if you are not a seasoned shiner, this is not nearly enough information to get you started.

  • Is corn used for animal feed?

There are a lot of recipes out there that appear to be created solely for experienced shiners and leave out all of the vital information.

What Type of Corn Should I use in my Moonshine?

When it comes to making moonshine, cracked, dry yellow maize is our preferred variety to work with. This sort of corn is referred to as field corn, and it must be clean and of high quality for human use. It is preferable to use air dried corn rather than gas dried corn for baking. The reason for this is that when maize is gas dried, it has the potential to be robbed of the nutrients that are necessary for proper fermentation. You might want to take your cracked corn a step further and have it crushed into corn meal to use as a cooking ingredient.

  1. Of course, maize meal can be obtained ready-made;
  2. however, make certain that it is not too fine when purchasing.

Take a look at our recipe for sweet feed.

Simply said, hog feed should not be used since it comprises more than simply corn.

Moonshine: a Three-Step Process

  • It takes a lot of effort to make moonshine from scratch.
  • However, at How to Moonshine, we feel that it is a significant tradition that should be preserved in its current form.
  • We like to simplify more complex recipes into a three-step process: mash, fermentation, and distillation (see diagram below).
  • Manufacturing a mash is the first stage in the process of making moonshine.
  • A moonshine mash is created by combining your moonshine components and heating them to a high temperature in order to turn your mash to alcohol.

It is necessary to heat up and cook your mash in order for this procedure to be completed successfully.

Equipment Needed for Making a Mash

When you are preparing a huge recipe such as this, you will need a lot of equipment! Having specialized equipment for creating your mash is highly recommended if you are producing a large batch of this recipe, as we are.

Consider the fact that you are unlikely to have a pot large enough to accommodate this recipe, or a spoon long enough to effectively stir your components. By investing in the necessary equipment, you can make it much easier to properly prepare your mash.

For making this mash you will need:

Our recommendations are as follows: Parlynies Stainless Steel Stockpot Bayou Classic 1144 44-Quart All-Purpose Stainless Steel Stockpot with Steam and Boil Basket Bayou Classic 1144 44-Quart All-Purpose Stainless Steel Stockpot with Steam and Boil Basket

A Long Spoon

  1. HIC Brands that Cook 97050 15-Inch Helen Chen’s Asian Kitchen Bamboo Kitchen Spoon is a product that we suggest.
  2. Our favorite features of this spoon are its length and the fact that it is made entirely of natural materials.
  3. Selecting the 15-inch option will ensure that you have the length you require to reach the bottom of the ladder.

A Cooking Thermometer

Temperature is critical in the production of your mash (and moonshine), thus we propose the following: The HABOR Digital Instant Read Meat Thermometer measures the internal temperature of meat. This mash will only be successful if all of the equipment and the surrounding area are thoroughly cleaned before you begin. This is the greatest technique to follow in order to eliminate any potential contamination that might negatively impact your final product.

Once you have clean equipment, it is time to get started.

Pour six gallons of filtered water into a big saucepan and bring it to a temperature of 165°F. Once the temperature reaches 165°F, remove the pan from the heat and add the cracked corn. The reason why you need to grind your corn is because it has to be processed in order to release its starch. Once you’ve added your corn, give it a good stir every 5 minutes or so for around 20 seconds. Keep an eye on the temperature. Once the temperature has dropped to 150°F, the crushed barley can be added. Stir well to ensure that everything is well-incorporated.

  1. It is time to turn off the heat once you have added your barley and mixed your mash well.

How to Cool your Mash

Cooling your mash may be accomplished in a variety of ways. Some moonshiners prefer to utilize an immersion chiller to swiftly cool their mash, which can be more efficient. Our recommendation for an immersion chiller is this one from Homebrew Stuff if you want to make a significant investment. When working with a big pot, such as the one required for this recipe, it is possible to submerge the mash pot in ice water to bring the temperature down. You may also simply wait if you don’t want to.

Strain your Mash

This procedure does not necessitate the straining of your mashed potatoes. If our mash has cooled, we find it simpler to strain it through a cheesecloth and with clean hands (to squeeze it out) once it has been allowed to chill. Alternately, you may strain your mash once it has finished fermenting using the same process.

Pitching the Yeast

  1. When it comes to creating moonshine, temperature is quite crucial.
  2. Before adding the yeast, you must ensure that the mash has cooled to 70 degrees Fahrenheit.
  3. In addition to the proper temperature, your mash need oxygen in order to begin the fermentation process.
  4. To aerate your mash when working with a large recipe like this one, you will need to pour it between your fermentation bucket and your pot roughly 5-10 times.
  5. This mechanism will offer the oxygen that the yeast requires in order to do its function.

Attach an airtight lid and an airlock to the container.

For around two days before distillation, keep an eye on your airlock for any signs of activity ceasing.

Moonshine Mash Recipe

Moonshine was first produced during the American Revolutionary War. The federal tax on alcoholic beverages was implemented by the government in order to raise funds for a longer war effort. Since most troops coming home were dissatisfied with a new tax, they began making their own homemade spirits immediately after fighting to free themselves from oppressive taxing British authority. This allowed them to dodge the tax while still enjoying their booze. Moonshine Mash, to be precise, is a kind of whiskey made from maize.

When prepared properly, moonshine might be used to treat common colds and even to fuel automobiles back in the day.

  • The harvest of corn took place throughout the hot summer months.

The whiskey would remain in barrels for lengthier periods of time while it traveled to its destination, allowing the tastes to combine, mellowing the whiskey’s color, and blending the flavors together.

After a while, the corn liquor evolved into bourbon.

  • The majority of maize whiskeys were produced deep in the mountains of Maryland and throughout the state of Florida.

You can construct a functional still to distill your own corn whiskey with the help of these supplies.

What Is Moonshine Mash?

This highly concentrated alcohol is made by the fermentation of yeast, maize, sugar, and water that is then distilled to make moonshine mash (also known as moonshine). Moonshine may be made from a number of components, including strawberries, apples, tomato sauce, and even peaches, according to the recipe. Take note of this. Making moonshine mash is a stench-filled, stench-filled industry. For more homemade liquor recipes, try making Plum Wine, Apple Wine, or Mama Juana, all of which may be found on the internet.

Moonshine Mash Recipe

  • The 28th of July, 2016


Six months are required for preparation.


  • 14 cake dry ale yeast (1 pound cornmeal
  • 5 cups granulated sugar
  • 2 gallons distilled water
  • 1 cup malt extract
  • 1 pound cornmeal


  1. It is preferable to carry out these procedures outside. Sanitize a big, non-reactive saucepan that holds at least 5 gallons of liquid. (Copper and stainless steel are the finest materials for this)
  2. Heat the water in the saucepan to 120 degrees Fahrenheit. The cornmeal should be stirred into the boiling water until it is completely dissolved
  3. 30 minutes after adding the sugar, continue to stir the mixture while keeping the temperature at 145F. Turn the heat down to a minimum.

    • Combine the cornmeal with the malt extract and dissolved yeast
    • Mix well.

    Keep the mixture refrigerated for 3 days in a warm area.

    2021 is the year in question. All items, including recipes, are owned by Maggwire and are protected by copyright. Please do not use without first obtaining written permission.

    Malted Corn Moonshine Recipes with ingredients,nutritions,instructions and related recipes

    2021-04-27 How to Make a Simple Mash for Moonshine, with Pictures. All of the components should be measured into dishes or bags. Fill the stockpot halfway with filtered water (about 2-3 liters). Preheat the oven to 165 degrees. The website provides further information. 5/5 in the Beverage category

    CORN WHISKEY MASH RECIPE – CLAWHAMMER SUPPLY has a rating of 4.5/5. (515)


    7th of July, 2019 Here is a straightforward recipe that makes use of enzymes.

    A number of other recipes that use malted grains rather than powdered amylase may be found in my free pdf “20 moonshine recipes.” According to Reviews 202 Reading Time Estimated at 6 minutes

    • According to simplysurvival.
    • com 6 minutes is the estimated reading time.

    Have you ever wanted to make your own malted corn? Here’s all you need to know about the process. I’ll be utilizing this malted popcorn in a later attempt to make a batch of beer, so stay tuned. Is that what I said? Obtainable from


    2012-08-08 00:00:00 Popcorn’s recipe, taken from his book, is as follows: Ingredients: To fill half of your barrel/container with coarse ground white maize meal, measure 25 pounds. 50 pounds of sugar – 1 pound of sugar per gallon of total volume of water (50 pounds of sugar). 1 gallon of malt — this may be made from maize. According to

    • The 25th of October in the year 2021 The following ingredients are needed: 8.
    • 5 pounds of flaked corn maize, 1.
    • 5 pounds of crushed malted barley, yeast, a mash pot, a fermentation bucket, heat source, a thermometer, a long spoon Procedure: Preheat your mash pot over a high heat source and add 5 liters of water to the pot.
    • According to milehidistilling.
    • com

    2021-05-18 00:00:00 For those looking to capture the original flavor of a traditional shine, we have a fantastic cracked corn moonshine recipe that is sure to please. Because of this, malted barley is a vital component in many recipes. 3/5 based on (3) Alcoholic Beverages/Cocktails in Category P Melissa Robertson is a published author. 2 hours and 14 minutes in total

    • Pour six gallons of filtered water into a big saucepan and bring it to a temperature of 165°F. Once the temperature reaches 165°F, remove the pan from the heat and add the cracked corn
    • The purpose for grinding the corn is that it must be allowed to release its starch. Once you’ve added your corn, give it a good stir every 5 minutes or so for around 20 seconds. Keep an eye on the temperature. Once the temperature has dropped to 150°F, the crushed barley can be added. Malted barley is a crucial component since it contains enzymes that are required to convert your carbohydrates into sugar.

      1. During this stage, we want to get our mash temperature down to room temperature or 70°F
      2. It is not required to strain your mash at this time.

      Alternatively, you may strain your mash after fermentation by using the same procedure as before.


    According to 7 minutes is the estimated reading time.

    • It’s time to make the famous Mr. POPCORN SUTTON recipe. In this recipe, you will need 25 pounds coarse ground white corn meal, which will be enough to fill half of your barrel or container. 50 pounds of sugar – 1 pound of sugar per gallon of total volume of water
    • 50 pounds of sugar per gallon of total volume of water 1 1/4-pound watermelon (about). There are ten peaches. 1 1/4 cup golden raisins, finely chopped limes (about 15) (juice only) 25 quarts of sugar
      Recipe for JD’s Black Label. It is made up of 80 percent maize, 12 percent rye, and 8 percent malt, among other ingredients (a high enzyme 6-row variety will be needed). Prepare your ingredients by steeping them in 140-150 degree water for approximately 1 1/2 to 2 hours. BRANDY WITH WATERMELON AND ELDERBERRY FLAVOR. Watermelon weighing 32 lbs. 1 and 1/4 pound dried elderberries 5 gallons of water, 10 lemons (juice and zest), salt, and pepper Recipe for Mountain Dew made using 36 cups of granulated sugar. Making White Lightning begins with the conversion of the grain’s starch into sugar, which is the first stage in the process. WATERMELON-GRAPE MOONSHINE BRANDY is made by placing shelled, whole corn in a container with a hole in the bottom and covering it with warm water. 30 pound of watermelon Grapes (fresh table red or green) weighing 7 1/2 lbs. 5 gallons of water, 10 lemons (juice and zest), salt, and pepper The following ingredients: 24 cups granulated sugar
    • INDIAN HEAD CORN MEAL WHISKEY 3 lbs of Indian-Head corn meal are required for this recipe. 1.5 lbs malt, ideally dark, for the dry part (available at most home-brew shops) 1- sachet of 48 turbo yeast
    • WELCHES FROZEN GRAPE JUICE BRANDY Welches 100 percent frozen grape concentrate in ten cans (11.5 oz). 7 pound of granulated sugar 5 gallons of water are required. a yeast used in wine or distillation
    • BRANDY WITH APPLE PIE. 1 gallon of apple juice should be heated. The temperature should not be higher than 150 degrees. Combine one cup of honey, two teaspoons of cinnamon oil, and two teaspoons of nutmeg in a mixing bowl. Stir until the powder is completely dissolved. The cranberry is in full bloom. 1 cup fresh cranberries (optional). a quarter cup of sugar 3 teaspoons of distilled water 1 bottle (750 mL) moonshine from a liquor store. 2 slices of orange peel (about 2×1 inch)
    • According to morningchores.
    • com 8 minutes is the estimated reading time.
    • Make the mash by combining all of the ingredients. The method begins with the heating of 5 liters of water to 165 degrees Fahrenheit. As soon as the temperature reaches this stage, remove the pan from heat and add the entire amount of maize to the water
    • Let the Mash to ferment. Fermentation is the period of time during which yeast does its miracle and converts maize mash into alcohol. It is critical that the mash be allowed to settle for roughly 2 weeks
    • Else,
      Prepare for 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 vital to clean it
    • Begin 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 recommended that you switch on the water at this stage in the procedure if your system still has a condenser. There are several different parts to a moonshine recipe. Moonshine production is an art form. In order to improve, you must practice as much as possible (legally!). Knowing the Difference, on the other hand, is what distinguishes one person’s moonshine from another’s moonshine. I’ve gone over how to prepare a moonshine mash, the fermentation process, and the distillation process in detail. The many components of the moonshine product have also been discussed.

    According to the website

    • Don’t grab that beer yet since you’re not quite through yet. Stir for 2- 3 minutes, then once every 5 minutes until the temperature has dipped to 152 degrees. While you’re waiting, you should use this opportunity to start a “Yeast Starter” in your kitchen. With the starter, you will be able to accelerate the fermentation process and produce high-quality corn whiskey that will taste fantastic. The solids should be removed from the Corn Mash once the Mash has cooled to a temperature that can be handled comfortably.

      • Alternatively, pour the liquid into a carboy and shake briskly for a minute or two.

      As soon as it is between these two ranges, put your Yeast Starter and corn mash to your primary fermenter pail or carboy, and stir well.


    According to

    • Ingredients should be researched and purchased. Moonshine Mash is a simple recipe that anybody can make. the malt grains for 5 gallons (rye, barley, or a combination of grains) 1 box of active yeast for bread baking
    • Mash should be prepared. To make the beer, mix around 5 pounds of sugar with 1-2 gallons of malt grain in a fermentation chamber. Add warm water until the sugar is completely dissolved – the water should be warm enough to dissolve the sugar but not so hot that it kills the yeast –
      Wait for the fermentation process to begin. Covering the fermentation container while yet allowing the mash to “breathe” is essential. If you allow the fermentation process (also known as “clearing” the mash) to run its course naturally, it can take up to 2 weeks for all of the yeast to have converted as much sugar into alcohol as possible.
    • The following ingredients: 5 litres of water;
    • 8.
    • 5 lbs of flaked maize;
    • 1.
    • 5 lbs of crushed malted barley;
    • Yeast is a kind of bacteria that may be found in many foods.
    • Read this article to find out how much yeast a professional distiller would need in their process.
    • Procedure: Bring 5 gallons of mash water to a temperature of 165 degrees Fahrenheit.
    • When the desired temperature is attained, remove the pan from the heat and whisk in the 8.
    • 5 pounds of corn.
    • Stir the mash constantly for approximately 5 minutes, then stir for a few seconds every few minutes after that.

    2009-09-29 Forums » Food and Drink » General Cooking and Recipes > General Cooking and Recipes » What it takes to brew a Single Malt Corn Likker in your own house (Moonshine the safe way.) What it takes to brew a Single Malt Corn Likker in your own house (Moonshine the safe way.) On Tuesday, September 29th, 2009 at 04:22, an anonymous user submitted a comment.

    Disclaimer: I am not liable for your acts or inactions. If doing so violates the rules of your nation, but you go ahead and do it anyway, you might face legal consequences.

    1. 25th of May in the year 2021 Even one of the most renowned moonshiners, Marvin ‘Popcorn’ Sutton, stood by his family’s century-old corn moonshine recipe, which has been passed down through generations.
    2. 8.
    3. 5 pounds of flaked maize (dry weight) (crushed corn) 2 lbs malted barley (must be malted!
    4. ) crushed (must be malted!
    5. ) 6.
    6. 5 liters of water are required.
    7. 1 packet of active dry yeast (for bread).

    8. Getting your Mash ready.
    9. Fill your big saucepan halfway with water and bring it to a boil at 165°F.

    Author Jonathan Gillham contributes to


    on the 25th of May in the year 2021 The formula for corn moonshine used by Marvin “Popcorn” Sutton, one of the most renowned moonshiners of all time, has been in his family for over 100 years. grain of flaked maize (8.5 pounds) (crushed corn) Crushed malted barley (must be malted!) 2 lb (must be malted!) The amount of water required is 6.5 gallons. Bread yeast (one package) – Mash is in the oven! Fill your big saucepan halfway with water and bring it to a boil at 165 degrees Fahrenheit. After reaching 165 degrees Fahrenheit, turn off the heat.

    • The following are the ingredients: -2 gallon backset from a prior wash Cracked corn (nine pounds) -5 pounds of malted barley (malted rye or wheat can be substituted for a few pounds if you prefer) 1.
    • 5 teaspoon of exo-alpha amylase 1 teaspoon of endo-alpha amylase Day 1: Bring 2 gallons of backset from the previous wash to a rolling boil.
    • It should be included.
    • According to moonshinedistiller.
    • com

    7th of May, 2019 Maize whiskey is an American liquor created from a mash containing at least 80 percent corn and distilled to a maximum strength of 160 proof. It is produced in the United States (80 percent alcohol by volume). Straight corn whiskey is a variety that is also made, and it is the container in which the whiskey is stored. According to


    2021-04-21 Re: 100% Malted Corn Whiskey (100 percent Malted Corn). Fastill made a post on Friday, December 16, 2011 at 10:54 p.m. I’ve done everything with malted corn, well, part of the corn didn’t sprout, but it was all crushed up and fermented in the end. Then, in an enclosed fermenter, I poured boiling water over half of the maize and covered it with a lid. According to

    • Cracked Corn Moonshine Recipe – HowtoMoonshine tip www.
    • howtomoonshine.
    • co Traditional Cracked Corn Moonshine Recipe For those looking to capture the original flavor of a traditional shine, we have a fantastic cracked corn moonshine recipe that is sure to please.
    • Modern moonshine may be manufactured from nearly anything (even bananas!
    • ), but many moonshiners are interested in learning the more traditional recipes for the moonshine that their forefathers and foremothers prepared.
    • According to therecipes.
    • info

    Recipes for the month of June in the year 2021. Recipes that are simple to follow will assist you in getting started. Apple Moonshine Brandy Moonshine Blueberry Moonshine Corn is a kind of corn that is used to make moonshine. Cracked Corn with Moonshine Cracked Corn with Moonshine Barley Cracked Corn with Moonshine From, we got our Rye Moonshine cracking.


    An Overview of Moonshine Recipes To put it another way, distilling a spirit is a two-stage process: first, the spirit is distilled; second, the spirit is distilled; and third, the spirit is distilled. 1) Fermentation is a kind of fermentation. 2) Distillation is the process of extracting alcohol from water. It is the process through which microorganisms, most often yeasts, metabolize (convert) carbohydrates into alcohol and carbon dioxide that is known as fermentation.

    Beer is produced when grain sugars (corn, wheat, barley, and rye) are fermented by yeast and turned into alcohol and carbon dioxide, which is then consumed.

    • According to moonshinestill.
    • com

    Preparing yeasts according to the directions on the packaging should take no more than 15 minutes. Then, bring it down to 77-84.2°F/25-29°C and whisk in the diluted yeasts until everything is well-mixed. Install an airlock on the bottleneck (optional) of a fermentation container and pour in the must. According to


    According to

    1. Do-It-Yourself Recipes for making moonshine.
    3. So here’s how to make a 5 gallon mash: The following ingredients: 5 gallons of water;
    4. 5 pounds of maize meal;
    5. 5 pounds of sugar;
    6. Turn off the heat and add the corn meal to the water, stirring constantly until it is entirely dissolved.
    7. Repeat the process with the sugar until it is completely dissolved.
    8. Once the mash has cooled to the high 70’s, it is time to add the yeast.
    9. CORN THAT HAS BEEN CRACKED According to moonshinestillplans.
    10. com

    How to Make Corn Whiskey

    article to be downloaded article to be downloaded For those who want to experiment with making their own whiskey at home, corn whiskey is an excellent place to start. You’ll need to make a corn mash using a few simple items, which I’ll list below (like crushed corn, malted barley, yeast, and sugar). Pour the liquid through a strainer and distill it in a pot still. Your own smooth, maize whiskey will be ready in no time with a little time and work on your part.


    • 5 gallons (19 liters) water
    • 8.5 pounds (3.85 kg) crushed corn (also known as flaked maize)
    • 1.5 pounds (0.7 kg) crushed malted barley
    • 1 tablespoon (14 g) active dry bread yeast
    • 1 teaspoon sugar
    • 1/2 cup (120 mL) warm water (for the yeast starter)
    • 5 gallons (19 liters) water
    • 5 gallons (19
    1. 1 In a big saucepan, bring the water to a boil. Place a big pot (at least 8 gallons or 30 liters in capacity) on the stovetop and turn it on. Pour in 5 gallons (19 liters) of water and cover the pot with a tight-fitting lid. Turn the heat up to high and heat the water until it reaches 165 degrees Fahrenheit (165 degrees Celsius) (70 C). Turn the heat down to a bare minimum.
    • When making the corn mash and throughout the distillation process, it is recommended that you use a brewer’s thermometer.
    1. 2 Add in the crushed corn and mix well.
    2. Remove the cover from the saucepan and add 8.
    3. 5 pounds (3.
    4. 85 kg) of smashed corn to the pot.
    5. Stir well.
    6. Set a timer for 3 to 5 minutes, and continually stir the corn with a long-handled spoon until it is tender.
    7. 3 Check the temperature of the corn after it has been stirred.
    8. When the timer runs off, set a new timer for another 5 minutes to finish the job.
    9. Instead of continually moving the corn, you just need to stir it for 5 to 10 seconds after the timer goes off, depending on how much corn you have.
    • When you stir the corn, you will notice that it is starting to gel. This is due to the fact that the starches are being released and the mixture is thickening.

    4 Add in the malted barley and mix well. Remove the pan from the heat and mix in 1.5 pounds (0.7 kg) of malted barley, until well combined. Stir it continually for a minute or two until it becomes smooth. Replacing the cover on the pot is important. After you’ve added the malted barley, the consistency of this corn mash will begin to thin.

    • It’s critical to utilize malted barley since it has the enzymes necessary to convert starch to sugar in the recipe. You’ll require the sugar in order to ferment the maize. It is best not to use normal flakes barley.

    5 Allow the mash to rest for 90 minutes before serving. This will provide the grain (malted barley) with an opportunity to convert starch into sugar. While it is resting, there is no need to stir it or monitor the temperature. 6 Make a yeast starter by following the directions on the package. While the mash is resting, you may begin to prepare the yeast starter. Pour 1 tablespoon (14 g) of active dried bread yeast into a glass of warm water and stir to dissolve. The water temperature should be 110 degrees Fahrenheit (43 C).

    • In order to confirm that the yeast is healthy and active before adding it to the mash, you should use the yeast starter. It will also kickstart the fermentation process straight away.

    7 Allow the mash to cool.

    Check the temperature of the corn mash after it has been allowed to cool. Before you add the yeast mixture, the temperature should be approximately 70 degrees F (20 degrees C). You have two options for cooling the mash: either let it to sit for a while or use an immersion chiller.

    • The immersion chiller is also referred to as a wort chiller in some circles.
      1. 1 Separate the corn mush using a strainer.
      2. Place a clean bucket next to the saucepan of corn mash to catch any spills.
      3. Pour corn mash through a fine mesh strainer set over a bucket and gently pour the liquid through it, allowing the liquid to pass through to the bucket and the particles to be caught in the strainer.
      4. Instead, you may use a cheesecloth bag to collect little portions of the mash, which you could then press over a clean bucket.
      5. You may toss the grain solids in the trash.
    • The liquid that remains after the solids have been strained out is referred to as wort.
      In fact, if you compress the mashed corn in the cheesecloth bag, you will be able to squeeze more liquid out of the mash, resulting in more corn whiskey in the end.

    2 Stir the wort to aerate it. If you wish to aerate your wort, you need agitate or move the liquid about so that air can be introduced into it. Prepare two buckets that have been sterilized. Pour all of the wort into a single bucket. Continue to pour the wort back and forth between the buckets until you notice bubbles and froth forming on the surface of the liquid (see illustration).

    • It’s likely that you’ll have to pour them between the buckets 10 to 15 times total.
      Introducing air will provide your yeast with the oxygen it requires to develop.

    3 Get a reading on the specific gravity. Fill a sterile test tube halfway with some of the wort and set aside. Insert a clean hydrometer into the container and stir the liquid around a little. The hydrometer will float around for a while before settling in one location. Take a specific gravity reading by observing where the top of the liquid meets the hydrometer and recording the result. Note the specific gravity measurement on a piece of paper.

    • You’ll use this exact gravity reading, as well as one taken after fermentation, to figure out how much alcohol is in the mixture.
    1. 1 Stir the yeast mixture into the wort until fully dissolved. Pour the wort into the glass with the water, yeast, and sugar in it. Once the yeast has been introduced, the wort is now referred to as wash. In the container where you’ll ferment the wash, place a big plastic funnel in the bottom. Fill the container halfway with the wash.
    • The funnel should be clean and sanitized before use in order to avoid introducing bacteria into the washing machine.
      Using a 6.5 gallon (24.6 liter) glass carboy, for example, might be appropriate.
    • 2 Close and secure the airlock.
    • Fill the airlock halfway with water and shove it into the bung that comes with it to complete the installation (this will be made of rubber or cork).
    • Incorporate the bung into your carboy or fermentation container by pushing it in.
    • The container should be completely shut at this point.
    • You may create your own airlock out of zip ties, a rubber stopper, and rubber hose by following the instructions below. Alternatively, you may purchase one.

    3 Allow the wash to ferment for a minimum of one week. You may leave the wash to ferment for up to three weeks before using it. While the wash is fermenting, it will bubble, so simply let it alone until the bubbles subside completely. While the wash is fermenting, avoid moving it or touching it in any way.

    1. 1 Strain the wash into a still and set aside. It is possible to transfer the wash to a pot still once the bubbles have died down. In order to prevent sediment and solids from being left at the bottom of your fermenting container or carboy, use a siphon to transfer it to a still. The still should be avoided since doing so will agitate the liquid and stir up any sediment that has settled on the bottom of the still.
    • If you don’t want to use a siphon, you can strain the wash instead. Stack cheesecloth over the still and pour the wash through the cheesecloth one tablespoon at a time. Remember that some silt may wind up in your still
    • Thus, be cautious.

    2 Heat the wash for 30 to 60 minutes on a low heat setting. Configure the still in accordance with the manufacturer’s recommendations. To begin heating the wash, turn on the still and heat it slowly over a medium to medium-high heat. 30 to 60 minutes of boiling time should be allowed for the wash to reach its boiling point.

    • It is best not to heat the wash on a high heat. It is possible that your wash will burn as a result.
    1. 3 Check the temperature and switch on the condenser to cool the building.
    2. Keep an eye on the temperature of the wash.
    3. When the temperature reaches between 120 and 140 degrees Fahrenheit (50 and 60 degrees Celsius), switch on the condenser.
    4. You should begin to notice liquid leaking from the condenser tube after a short period of time.
    5. 4 Remove the heads and toss them in the trash.
    6. Your corn whiskey is now in the distillation process, however the first liquid to be fermented is not drinkable.
    7. Remove the first 1/4 cup (60 mL) of liquid (the heads) that comes out of the condenser tube.
    • There is a greater percentage of methanol and volatile chemicals in the heads, which shouldn’t be present in your corn whiskey.

    5 Gather the remains of the deceased. Once the heads have been removed, you may begin collecting the corn whiskey that is still useful. Collect the corn whiskey in 500 mL (about 2 cup-size) bottles to make it simpler to handle.

    • Continue to take the temperature readings. It should be between 175 and 185 degrees Fahrenheit (80 and 85 degrees Celsius)

    6 Remove the tails and set them aside. When the temperature exceeds 205 degrees Fahrenheit (96 degrees Celsius), you are no longer collecting the whiskey’s body. Put an end to the filling of the 500 mL bottles. Instead, toss the tails in the trash.

    • The tails are known as fusel oils, and they have the potential to detract from the taste of your corn whiskey.
    1. 7 Empty and clean the still.
    2. Once you’ve finished distilling the corn whiskey and removed the tails, turn off the pot still and put it away.
    3. Turn off the condenser tube and allow all of the equipment to come to room temperature.
    4. To fully clean the still, follow the manufacturer’s directions to the letter.
    5. 8 Combine the corn whiskey and plain water in a mixing glass.
    6. Corn whiskey, in contrast to other varieties of whiskey, does not need to be matured before it may be consumed.
    7. Dilute your corn whiskey first to make it smoother to sip if you want to start drinking it right away after it’s been distilled.

    For example, 1 cup (240 mL) corn whiskey can be mixed with 1/4 cup (60 mL) water to make a cocktail.

    • If you like a whiskey with a mellower flavor, consider maturing the corn whiskey for several months before drinking it.

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    • Answer To the question: Can I use leftover corn/barley mash to produce another batch of beer after straining off the wash from the mash? No. As a result of the malting process, all of the corn’s starch has been transformed to fermentable sugar.
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    • Before you begin, be certain that all of your equipment has been well cleaned and sterilized.

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    Things You’ll Need

    • The following items are required: a large pot, a long-handled spoon, a timer, a Wort chiller, a Brewer’s thermometer, a hydrometer or a refractometer, and a cheesecloth bag or a fine mesh sieve.
      funnel made of plastic
    • Buckets made of plastic
    • A 6.5 gallon (24.6 liter) glass carboy
    • Airlock, pot still, siphon, and two cup (500 mL) bottles are all required.

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