How do I make my own moonshine?

• An ounce of lime juice, half an ounce of orange juice, a teaspoon of granulated sugar, an ounce of moonshine, ice, a lime wedge, sea salt or margarita salt. First step: Combine lime juice, sugar and orange juice in a bar glass or cocktail shaker. Add in the moonshine and place ice in the cocktail shaker.

Can you make brandy from moonshine?

You can also make homemade brandy with cleaned moonshine (distillate) without a smell to prevent fusel oils and other substances from spoiling the taste. Pour ethanol into a glass jar. Melt sugar in a frying pan until it’s brown and then add it to the jar containing ethanol.

Is brandy and moonshine the same?

The recipe for whiskey, brandy or rum is pretty much the same as for moonshine. Classic moonshine is usually made from corn. Brandy is made from nearly any kind of fruit whereas rum is made from fermented sugar cane and vodka can be produced from potatoes or just a mixture of sugar water and yeast.

What ingredients make brandy?

Brandy generally refers to a distilled spirit made from fermented fruit juice. It can be produced using grapes or fruit. (Calvados, for instance, is an apple brandy from the Normandy region in France).

How is brandy made step by step?

Brandies are easy to manufacture. A fermented liquid is boiled at a temperature between the boiling point of ethyl alcohol and the boiling point of water. The resulting vapors are collected and cooled. The cooled vapors contain most of the alcohol from the original liquid along with some of its water.

Is making brandy illegal?

Making moonshine also poses obvious risks of fire or explosion. Laws against moonshine may place those who wish to make their own line of commercial brandy or other spirit in a tricky situation. But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.

Why was moonshine made illegal?

So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and 5 cents for a can of beer.

What do moonshiners use to make their moonshine?

Alcohol can actually be distilled from almost any kind of grain (the earliest American moonshiners used rye or barley), but virtually all moonshine made in the United States for the last 150 years has been made with corn.

What is the proof of illegal moonshine?

That’s because alcohol begins to attract moisture from the air at concentrations higher than 96% ABV, immediately diluting your moonshine. It’s worth noting that in most parts of the United States, it is illegal to distill moonshine above 160 proof (80% ABV) and it cannot be bottled at more than 125 proof (62.5% ABV).

Is Hennessy a brandy?

Hennessy is Cognac, which is brandy made in Cognac, France. But the brand was created by an Irishman. Richard Hennessy was born to an aristocratic family in County Cork in 1724.

What type of alcohol is brandy?

Brandy is distilled wine. The concentration of alcohol in brandy ranges from 35% to 60%. For example, one famous brandy, Cognac, has 40% ABV.

What is the difference between a brandy and a cognac?

” Cognac is to brandy what Champagne is to sparkling wine,” Charlton said. By that, he means that Cognac must be made in the Cognac region of France, while brandy can be made anywhere in the world. Other big producers of Cognac include Martell, Courvoisier, and Hennessy.

How to Make Brandy – Learn to Moonshine

Making your own homemade brandy is a wonderful way to warm yourself up from the inside out while indulging in all of the fragrances and flavors of summer. “Brandy” derives from the Dutch word “brandywign,” which literally translates as “burnt wine,” which refers to wine that has been distilled to concentrate the flavors. Essentially, brandy is made by distilling wine with whatever sort of fruit that is available. After the fruit has been fermented, it is distilled to produce a powerful, flavorful liquor.

It is possible to make grape brandy by fermenting crushed grapes.

1. Fruit brandy, on the other hand, is the sort of brandy that is most usually produced.

Follow the procedures outlined below to discover how to manufacture your own own homemade brandy from scratch.

The most regularly utilized fruits are pears, apples, peaches, plums, and grapes.

1. Making your own wine requires fermenting the fruit, which should be done at least a month before the wine is ready to be distilled.

To get started right away, purchase a couple of liters of fruit wine and skip to the “Setting Up Your Still” part of the instructions.

The amount of fruit required to create a small batch of brandy is around 3 quarts.

• Skins do not need to be removed prior to use.

The mashing of the fruit aids in the acceleration of the fermentation process.

Berries do not contain enough sugars to allow for the production of a wine that can be adequately distilled.

• 1) Sprinkle sugar on the bottom of your container before adding a layer of berries.

2) Soak the berries in a high proof spirit for several hours, allowing the tastes and aromas to be extracted, then distill once at a lower proof.

6 tablespoons active dried yeast (available at any grocery store) in a cup of warm water is all you need to make this recipe.

1. 6 glasses of ice-cold water should be added.

Cover your mixture with a plate and set it aside in a cool location for four weeks, stirring it once a week during that time.

Making brandy at home requires a still that is small enough to fit on your stovetop and operate without causing any damage to the appliance.

1. Make your own copper still using these how-to guides for pot stills and reflux stills if you want to save money.

• A still, wine, a laddle, and a large pot large enough to put the still inside (a Dutch oven works well for this), are all required.
  thoroughly clean glass containers for collecting the liquid that drains from the pipe
• Spills should be cleaned up using a towel.
  to be used to preserve finished brandy in a big glass jar

STEP1– Fill your dutch oven (or large container) halfway with water and set the still inside. It is expected that the water will climb approximately 3/4 of the way up the sides; therefore, additional water may be required. Place the pot on top of your gas stove or heat source, but without touching it. STEP 2-Fill your still 3/4 of the way with your favorite wine. It is critical that you leave the bottom quarter of the still empty because as the wine begins to heat up, it will bubble and rise in the still.

Fill the condenser with cold water, then set a glass beneath the spout to catch any alcohol that drips out.

1. This is why I prepared this tutorial on cuts and fractions, which will explain it in further depth.

TIP1– To get it started, you may bring the heat up to its highest setting.

Allowing the liquid to become too hot is not recommended; it does not require a full boil, but rather a good continuous simmer.

1. The brandy tastes better the longer it is dripped.

STEP 2-The fore shots will be the first item to emerge from the obscurity.

There will be around 7.5 milliliters (0.4 US gal) of alcohol every 1.5 liters of wine.

1. The Heads are the next to be collected;
2. gather 750 mL and set aside.

THE THIRD STEP-Once the heads have been gathered, the next liquid to be released will be the hearts.

It should be transparent, and you should be able to detect a bit of the fruit that you used to make your wine.

1. For every 1.
2. 5 liters (0.
3. 4 US gal) of wine, you’ll obtain around 300 mL.

The tails may appear milky in appearance and their fruity aroma may be lost.

STEP5-Keep the hearts refrigerated in a glass container to maintain their freshness.

1. I promise you it will be well worth it.

Check out this guide for additional information on mixing your spirit run.

If you have any questions on how to make brandy, please leave a remark; we’d be happy to assist you.

1. We’re always up for trying anything new!

Peach Brandy Moonshine – Part 1

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. Any fruit with a high sugar content, such as peaches, may be used to make high proof alcohol, and peaches are particularly suitable for this purpose.

Peach moonshine, on the other hand, such as that produced by Ole Smokey, is produced by first producing high proof alcohol using cheap sugar (rather than juice) and then flavoring it with juice and artificial flavoring later on.

• In addition, we’re going to concentrate on the brandy approach because it’s a little more complex and thrilling than a commercial moonshine recipe would be to prepare.

Procedure

Traditionally, the first step for a professional brandy distiller would be to manufacture peach wine, which is exactly what we accomplish in this first installment. It should be noted that manufacturing peach wine is permitted practically everywhere in the United States.

Stats

• Starting gravity: 1.060
• Ending gravity: 1.002
• Wash alcohol by volume (ABV): 8%
• Spirit alcohol by volume (ABV): 40% (80 Proof)
• Starting gravity: 1.060
• Ending gravity: 1.002
  Time required for fermentation: 6 days (this might vary depending on the yeast used and the temperature)
• Fermentation temperature: 72 degrees Fahrenheit (on average)

Brewing Equipment

Making peach wine is a rather straightforward process. We made use of the following pieces of equipment:

• 5 gallon bucket
• Large saucepan for mashing
• Hot plate or turkey fryer (to cook the mash)
• Cutting board and a good knife
• Cheesecloth or mash sack
• Cutting board and quality knife
  An extra-large paddle or spoon (for churning the mash)
• An immersion chiller (for chilling the mash)
• A thermometer
• A carboy or food-grade plastic bucket for fermenting
• An airlock
• And disinfectant.

Ingredients

• 1/2 bushel of peaches
• 6 pounds of cane sugar
• 2 packets bread yeast (or any other dry yeast)
• 1/2 bushel of sliced almonds

Mashing, Fermentation, and Distillation Procedure

• The first thing we did was squeeze the peach juice out of the peaches themselves.
• We were presented with two options: 1.
• Cut and mix the ingredients.
• 2.
• Press the button.

Option 1: Cut and Blend

If we had wanted to chop and blend, we would have cut the peaches into quarters and removed the pit before putting them in the blender. That was followed by fermentation of the blended peach juice, pulp and everything. It was a long process. We would have, however, squeezed the pulp out of the combination before distilling it to make it more palatable.

Option 2: Press

The use of a fruit press is another technique for extracting the juice from the fruit. In this situation, we would still need to quarter the peaches and remove the pit from the center of each. The peaches would next be smashed in a fruit press, rather than blended, to extract the juice while leaving the majority of the pulp behind. This would save time and effort.

Option 3: Make a huge mess

• Because it was our first time using a press for this, we quartered and mixed the ingredients before attempting to press them.
• We were under the impression that it would produce the best outcomes possible, but it did not!
• We over-processed the peaches, and all of the pulp squished out of the mesh bag in the press and into our collection bucket, where it mixed with the juice and drained.

• After a while, we had to throw everything into the fermenter, which was completely counterproductive to the objective of the press.

1. We cleaned the peaches and put them in the refrigerator. We quartered the peaches and removed the pits before serving. We placed the peaches in a food processor and processed them till smooth. We add a mesh strainer bag to the fruit press to make it more efficient. We poured our peach puree into a press and pressed it. When pressing the peaches to extract the peach juice, we used a lot of effort to spin the handle on the fruit press
2. This was how we had the fruit press set up at the time.

   Pasteurizing and Fermenting

   After we juiced our peaches, we pasteurized the liquid to make it safe to drink. Natural bacteria found on fruit are killed in this procedure, and it is certain that these germs are also present in the juice. If this stage is neglected, natural bacteria will almost surely begin to develop and ferment the juice, resulting in a wine that is genuinely “wild,” but that is not particularly pleasant to drink. Bacteria will be killed by one of two techniques by wine and brandy manufacturers: 1. The use of chemicals in the manufacturing process.

   • Option 1: Chemical processing is an option.

   Amateur winemakers swear by this chemical, thus we infer that it is the method of choice for professional winemakers as well, based on our experience.

   Option 2: The use of heat in the processing We didn’t have any campden on hand, so we used a method known as pasteurization to heat treat the meat instead.

   • All of the microorganisms required for a good fermentation should be killed with this amount of heat.
   1. We gently poured the juice into a 6.5 gallon fermentation bucket once it hit 170 degrees Fahrenheit and sat there for 10 minutes. We used a refractometer to get a measurement on the gravity of our liquid to figure out how much sugar was in it. Because our ultimate goal was to utilize this to manufacture gasoline alcohol (more on that below), we added 4 pounds of sugar and thoroughly stirred it with a mash paddle, ensuring sure all of the sugar was completely dissolved. We next topped out the fermenter with cold water, bringing the total amount of the fermenter to 5.5 gallons.

      We stirred the mixture once more to ensure that the sugar was thoroughly dissolved.

      • Following that, we added a sterilized wort chiller to the fermenter.

      At this point, we added dried yeast, covered the bucket with a lid, and aerated the mixture by shaking the bucket for a few minutes.

      Following that, the liquid was distilled.

      Strawberry Brandy 2021

      1. For those of you who have ever questioned if it is wise to distill spirits while eating fresh strawberries, this strawberry brandy will provide the answer you’ve been looking for.
      2. Yes, you can brew a darn good spirit out of your favorite berries, and the best thing is that you don’t even have to use fresh berries to do it.
      3. Just make sure you have some frozen strawberries stowed away in the freezer, or go to your local grocery shop and pick out something delicious to eat there instead.
      4. Aside from that, the dish is extremely basic and straightforward to prepare, requiring no complicated preparation.

      It just does not get much better than this!

      1. Place frozen strawberries in a basin and set aside to defrost. Pour one gallon of water into a saucepan and heat until it reaches around 90°F, then add five pounds of sugar and stir well until completely dissolved
      2. To make the strawberry puree, crush the strawberries until they are smooth, then stir in the sugar syrup. Fill the fermenter with the remaining 4 gallons of water once you’ve dumped in the ingredients. Add the yeast, shut the lid, insert the airlock, and let the mixture to ferment for approximately 10 days at room temperature.
         • As you would usually distill, split the product into cuts, and bottle it for storage and use

   Fresh strawberries are unquestionably a superior alternative to frozen strawberries purchased from a shop, although it does make the dish more seasonal. You may experiment with different varieties of yeast to get varied tastes; for more information, see our article on the finest types of moonshine yeast.

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   If you enjoy bananas, then banana brandy moonshine is the right beverage for you. This dish is extremely simple to prepare and is likely to be a hit with everyone who tries it. Almost without a doubt, you will fall in love with this banana brandy moonshine recipe (no pun intended). As a youngster, did you ever have those squishy banana marshmallow sweets that I’m sure you had on a regular basis? This recipe, on the other hand, is essentially an alcoholic variation of that. What could be better than that?

   1. Instead of making a great combination and then adding your homemade moonshineto it, I’m going to show you how to take these basic components and make them into a delectable sweet liquor all on their own!

   Stay away from the green ones.

   It is not necessary to experiment with different temperature stages or complex grain preparation processes.

   • However, because you’ll be fermenting a somewhat different sort of sugar than you would ordinarily do with maize or grains, the yeast you choose is critical in this case.

   Ingredients

   • Moonshine still, boiling pot, mixing paddle, fermenting bucket, siphon, airlock, and fermentation bucket

   Notes on the Recipe

   • You may use whichever bananas you choose to create home brew (overripe bananas work best), but make sure they are free of mold before you start. The outside of the peel can be discolored, but the pulp within should be usable. Although the moonshine will be ready to serve immediately, you may experiment with different barrel-aging alternatives to get a more distinct and in-depth flavor. Make sure you choose the proper sort of yeast and moonshine still before you start since it will have a big influence on the final proof and flavor of your whiskey.
   • Use any bananas (overripe bananas are preferable) to prepare home brew, but make sure there is no mold on them before starting.
   • Although the exterior peel may be discolored, the pulp within should be usable.
   • If you want to achieve a more distinctive and in-depth taste, you may experiment with different barrel-aging choices;
   • nonetheless, the moonshine will be ready to serve immediately.
   • Make sure you use the proper sort of yeast and moonshine still for your recipe since they will have a big influence on the final proof and flavor.

   Making Fruit Brandy

   My basic fruit wine and brandy recipe, from fruit selection to fermentation, to stilling, maturing, blend-ing, to bottling, and finally into your stomach. It works for many types of fruits! *When it comes to watermelon, the ratio of juice to water is 1:1. Using bananas, mix them up into quarter-inch cubes. Bananas are fully ripe when they have a lot of little freckles on them and there is still a little green around the stem of the banana. A ratio of one part fruit juice to two parts water, as well as 2.5-3 pounds of cane sugar per gallon of mash, is recommended.

   Remove any soft places, and don’t use any that have mold growing on them.

   1. Cut the fruit into bits and mix it in a blender until it is smooth.

   It is just necessary to add a cup or two.

   You may get them at Amazon.

   1. Place all of the pulp in a large stockpot and cover with enough water to cover the pulp by an inch or two above the pulp surface.

   Fill it back up with the rest of the water and set it aside to cool to 80°F before using.

   Preparing your starter according to the recommendations on the sachet if you’re using wine yeast is essential.

   1. Stir in the yeast thoroughly, then cover and airlock the container.

   The fermentation process should take 10-14 days if you are using wine yeast.

   Several times thump on it with the heel of your fist will help to expel the carbon dioxide.

   • Allow time for it to settle.

   a.

   Keep a portion of the wine to use in the blending process with the distillate.

   1. In the end, I’ll have 2.
   2. 5 gallons of fruit brandy after blending a gallon with the liquor.
   3. ) Pour the wine into the still and bring it up to a simmer, stirring occasionally.

   Take one fluid ounce of wash every gallon of wash and place it in the still before cutting your head.

   It may be used to ignite your barbecue.

   • This strikes a balance between the taste and the proof.

   The final proof of the entire run mixed should be in the range of 120-125 points.

   Now bring it down to 40 proof and turn off the heat.

   1. I do not use a charcoal filter while making brandy.

   Using cane sugar, sweeten the wine just enough to bring out the fruit taste without turning it into Kool-Aid.

   Reduce it to approximately half its original size.

   • When you distill the clear wine and remove all of the yeast from it, the flavor will be much more refined.

   Age the distillate for two or three months on uncharred white oak chips to bring out the best flavor.

   The brief process, which takes only one month, results in superb brandy.

   • Shared with gracious permission from: Be the First to Share

   Recommendations

   Brandy made with peaches Brandy made with peaches Getting some peaches and making some peach moonshine at this point in the year is ideal timing. At the very least, that’s what we assumed. Purchase a crate of high-quality Peaches for yourself. Also, be sure to follow us on Facebook and Instagram.

   easy and delicious

   Make your own vodka at home. Because Ketelkraal is made up of a group of joyful Blokes and chicks who have come together with a single goal in mind: to produce our own high-quality alcoholic beverages. If you’re interested in learning more about distilling, hang in there, friend, because you’ve come to the perfect spot. Because whether you’re in the market for a still and training, or you simply want to look around, you’re in excellent hands here at Still and Training. Brandy made with peaches Copper is the material of choice for the construction of moonshine stills because of its resistance to corrosion.

   • Brandy made with peaches In recognition of your status as a member of the Ketelkraal moonshine family, we will assist you in producing the highest quality spirits possible.

   Keep the good stuff DRIPPIN…………

   Brandy made with peaches Finally, I’d want to say Please do not hesitate to contact us if you have any queries or concerns. To put it another way We have everything you may possibly need right here at ketelkraal. For fermentation, distillation, braaiing and smoking, there is a recipe for you here. We have a large inventory of equipment, bottles, consumables, ingredients, and other items. Brandy made with peaches To put it another way If you are unable to locate what you are searching for, please do not hesitate to contact us for more assistance.

   You are always welcome to drop by our store for a conversation or to look for anything specific.

   • Starting gravity is 1.060
   • Ending gravity is 1.002
   • Wash alcohol by volume (ABV) is 8%
   • Spirit alcohol by volume (ABV) is 40%
   • Starting gravity is 1.060
   • Fermentation time: 6 days (can vary depending on yeast and temperature)
   • Fermentation temperature: 25 degrees Celsius (on average)
   1. Brandy made with peaches Peach Brandy is a liqueur made from peaches.

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   Instructions

   1. Remove the peaches from the water (you want to remove natural yeast and any chemical spray residue). Remove the pit from the peaches and cut them into quarters. Fill a food processor halfway with the ingredients (if you don’t have a fruit press, this works nicely). If you already own a fruit press, you may skip this step. Toss the mesh strainer bag into the fruit press and close the lid. After all of the peaches have been quartered, place them all in the fruit press to squeeze out the juice.
      • The peaches should be pressed to extract the peach juice, which should be done by spinning the fruit press handle with a lot of power.

      Once the mash has reached 80 degrees, carefully transfer the hot mash to a 6.5-gallon fermentation bucket.

      Re-fill the fermenter with cold water to get it up to 5.5 gallons of water.

      • Into the fermenter, add a wort chiller that has been sanitized.

      Aerate the mash and place it in the fermentation jar with the yeast (we used a dry yeast which did not require re-hydration).

      Notes on the Recipe

      • Peaches, 2.7kg of cane sugar, 2 packets of bread yeast (or any other dry yeast), 1 crate of peaches
        Gravity at the start is 1.060
      • Gravity at the end is 1.002
      • Wash alcohol by volume (ABV) is 8 percent
      • Spirit alcohol by volume (ABV) is 40 percent.
        Fermentation time: 6 days (may vary depending on yeast and temperature)
      • Fermentation temperature: 25 degrees Celsius (on average)

      Homemade Moonshine Recipe Without a Still

      1. Making moonshine is a lot of fun, and you’ll have a great time!
      2. We’re creating legal moonshine in this video, and it’s a simple moonshine recipe to make.
      3. This is the most effective method of making moonshine without the use of a still.
      4. Furthermore, you can adapt this moonshine recipe to practically any flavor by substituting fresh fruits for the sugar.
      5. The following is a recipe for Blackberry Moonshine, which is a deliciously fruity taste moonshine.

      Homemade Moonshine Recipe

      You won’t have to be concerned about blowing up your moonshine still! Using only a few simple ingredients and a little patience, anybody can prepare this homemade blackberry moonshine recipe.

      In addition, we’ve included our four favorite ways to serve homemade moonshine in the section below. Do you want to learn how to produce Apple Pie Moonshine? Here’s the recipe for our regionally renowned dish: Apple Pie Moonshine is a delicious alcoholic beverage.

      How to Make Moonshine Without a Still?

      Moonshine is a high proof grain alcohol that is created at home and is not aged, with a level of around 190 proof. The process of making moonshine from scratch, beginning with a corn mash and continuing through distillation, is time-consuming and illegal without a license. No need to go through this time-consuming process (with unclear outcomes) when we can legally purchase 190 proof grain alcohol instead. A high proof alcohol serves as the foundation for aged and flavored liquors such as whiskey and vodka, among other things.

      I often drink Everclear, Mohawk, or Nikolai, all of which are easily accessible at liquor stores around the country.

      • In addition, our really popularApple Pie Moonshinerecipe could be of interest to you.

      Homemade Moonshine Specialty Items:

      These are affiliate links, which means that if you purchase something after clicking on one of these links, I may receive a small fee at no additional cost to you.

      • 1/2 gallon jar with a tight-fitting lid (such as the one in the photo below) to keep moonshine and berries preserved.
        Mason jar glasses for pouring moonshine cocktails that have a classic, genuine appearance

      Are you prepared to begin? Here’s how to create moonshine the traditional way.

      Homemade Moonshine: Phase 1 (3 weeks)

      1. Ingredients:
      • A one-liter bottle of 190 proof grain alcohol (Everclear), which can be purchased at liquor stores
      • A total of three 6-ounce containers of fresh blackberries

      Directions:

      1. Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
      2. Combine all of the blackberries in a large mixing bowl.
         Prepare the blackberries by crushing them with a wooden spoon.
         Close the jar and set it aside for three weeks.
         Every other day, give the jar a good shake.

      Ingredients for homemade moonshine include grain alcohol and blackberries.

      Homemade Moonshine: Phase 2 (2 weeks)

      1. After the alcohol and blackberries have been infusing for three weeks, you’ll produce a simple syrup to add to the mixture and combine everything together.
      2. Ingredients for Simple Syrup:

      Directions:

      1. Bring the water to a boil, then add the sugar.
         Stir until the sugar is completely dissolved, then set aside to cool to room temperature.
         Meanwhile, take the alcohol and blackberry combination and sift it to remove any residual blackberries while the simple sugar mixture is cooling.
         Replacing the alcohol combination with the simple sugar mixture will result in a better result.
         Refrigerate the jar for at least 2 weeks, preferably longer.

      When finished, the resultant moonshine has a robust 95 proof and a delicious blackberry taste.

      How to Serve Homemade Moonshine

      1. Drink it as a Chilled Shot: After chilling your moonshine for several hours, pour it into these miniature shot glasses.
      2. Perfect for getting together with friends!
      3. When used as a sipping liquor: Pour over ice in a lowball glass and serve immediately.
      4. Make your own moonshine.
      5. Jello shots: When creating jello shots, use half the amount of water provided for in the jello recipe and half the amount of moonshine.
      6. If you use any more than that, the jello will not set up properly.
      7. Prepare a Mixed Drink: The most popular is to make a pleasant Blackberry Moonshine Lemonade, which is available in many flavors.

      Enjoy!

      Ingredients

      • In Phase 1, you’ll need 1 liter of 190 proof grain alcohol (Everclear), which you may get at a liquor store.
        3 6oz containers of fresh blackberries (Phase 1)
      • 3 6oz containers of frozen blackberries (Phase 2)
      • 4 cups water (Phase 2)
      • 3 cups sugar (Phase 2)
      • 4 cups cornstarch (Phase 2)

      Instructions

      Phase 1 consists of the following steps: (3 weeks)

      1. Pour the grain alcohol into a jar with a tight-fitting lid that holds 1/2 gallon of water
      2. Combine all of the blackberries in a large mixing bowl.
         Prepare the blackberries by crushing them with a wooden spoon.
         Close the jar and set it aside for three weeks.
         Every other day, give the jar a good shake.
      1. Phase 2 consists of the following steps: (2 weeks)
      1. Bring the water to a boil, then add the sugar.
         Stir until the sugar is completely dissolved, then set aside to cool to room temperature.
         Meanwhile, take your alcohol and blackberry combination and filter off the remaining blackberries while the simple sugar mixture is cooling.
         Replacing the alcohol combination with the simple sugar mixture will result in a better result.
         Refrigerate the jar for at least 2 weeks, preferably longer.

      Notes

      Please refer to the original page for any alterations or extra garnish suggestions. Don’t overindulge in alcohol. Save it for later by pinning it to Pinterest.

      The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More (Joy of Series): Morris, Rick: 8601418381143: Amazon.com: Books

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   4. ” series: “If only you would get started digging, The Joy of Hobby Farming will guide you toward self-sufficiency and restore your trust in the power of your own two hands.
   5. ” “It is the connection between mankind’s mystical connection with horses and the realities of purchasing and caring for those horses,” says Ferenc Máté, author of A Vineyard in TuscanyandA Reasonable Life.
   6. ” It is the linkage between mankind’s mystical connection with horses and the realities of purchasing and caring for those horses.
   1. “This is a valuable book for everyone who owns a horse, and it is a necessary book for anyone who is considering purchasing a horse for the first time.
   2. ” This book, The Joy of Keeping Goats, is an excellent introduction to what will become your favorite hobby.

   If you’re interested in goat keeping and growing, this book should be on your reading list!” The publisher of From Scratchmagazine and author of Homesteading From Scratch, Steven Jones, has given Skyhorse Publishing high praise.

   The editors are top-notch experts, and my publications receive top-shelf treatment as a result of their efforts.

   About the Author

   1. In addition to being the proprietor of Brewhaus (America), Inc.
   2. , which has been in business for more than two decades, Rick Morris also served as the founding president of the Hobby Distiller’s Association.
   3. For decades, he has been manufacturing and marketing his own distilling products, as well as producing his own spirits.
   4. He currently resides in the city of Keller, Texas.
   
   John Wheeler