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How To Make Moonshine Mash With Cracked Corn?

What is the best moonshine recipe?

  • Apple Pie Moonshine. Apple pie flavor moonshine is by far the most popular. Wide Open Spaces suggests to start by stirring 1 quart of apple juice, 1 gallon of apple cider, and 10 cinnamon sticks in a large pot. Once you’ve brought that mixture to a simmer, stir in 3 cups of brown sugar and 1 cup of white sugar.


Can you use cracked corn for moonshine?

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

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 corn do I need for 5 gallons of mash?

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

Can you cook cracked corn?

Place the cracked corn in the slow cooker. Add 5 cups of water and salt or just broth. Once corn is cooked, stir in the butter, if using, and serve it warm as a porridge or as a savory side dish.

How do you Gelatinize cracked corn?

To make corn fermentable, the starch it contains must first be gelatinized by being cooked in water between 158–167 °F (62–75 °C) or higher for about 30 minutes. Since we want to be certain that gelatinization is complete, the simplest way to do this is to cook the corn addition in boiling water.

How do you grind corn without a grinder?

Put shelled corn into the hopper on top of food processor. Grind small amounts of corn with a food processor, heavy duty blender or electric coffee mill. Pour in a small amount of corn. Use the pulse mode to grind.

What kind of corn is used for mash?

The large commercial distillers use a standard #2 grade field corn. There may well be some differences between types, and maybe sweet corn can be used to make good whiskey, but that’s still very much an open question and one craft distillers certainly are in a position to explore.

What temperature do you mash cracked corn?

Heat water to 165 °F. Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize. Stir mixture continuously for 7 minutes. Check temperature and stir mixture for 30 seconds every 5 minutes until the temperature cools to 152 °F.

Can you make whiskey from sweet corn?

Sweet Corn could be used to make bourbon but it’s typically the type that you’d buy at a grocery store to eat as corn on the cob, frozen corn or canned corn. It comes in white, yellow and coloured varieties but regardless of type is usually just labelled as “corn” in grocery stores.

What is the meaning of Jimmy Crack Corn?

As for the term “Jimmy crack corn and I don’t care,” this was often slang for sitting around and gossiping without a care.

Can you make alcohol with just water sugar and yeast?

The key ingredient, sugar, is converted into alcohol by the process of fermentation by the second ingredient, yeast. Homemade liquor can be made easily if you have sugar, water (to form a sugar solution) and baking yeast.

How do you speed up the fermentation of moonshine?

So, say you brew 5 gallons of beer day one, aerate and pitch an adequate yeast pitch for that size beer, then put 5 more gallons on top of that 12-24 hours later you will drastically speed up fermentation time. Just be sure to aerate each batch well.

What kind of water do you use to cut moonshine?

One of the most important tips I can give to moonshiners is to always use distilled water for making moonshine wash. It’s no secret that tap water contains a plethora of chemicals, some of which includes chlorine, chlorate, bromate and fluoride.

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?

Inevitably, big government intervened (before the United States of America was even a country!) and decided to tax spirits as a means of defraying the costs of the Revolutionary War (thanks to Alexander Hamilton), and so moonshining was made illegal. 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.

  1. 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

  1. Cracked, dry yellow corn is our preferred sort of maize to utilize in making moonshine.
  2. As field corn, it must be clean and of food-grade quality in order to qualify for use.
  3. In lieu of gas dried maize, it is advised that you utilize air dried corn.
  4. The reason for this is because when maize is gas dried, it might be deprived of the nutrients and enzymes that are necessary for proper fermentation.
  5. .
  6. Your cracked corn could benefit from being made into a corn meal, which you could use in place of breadcrumbs or cereal.

It is possible to get maize meal already prepared; however, be certain that it is not too fine when purchasing the corn meal.

Please have a look at our recipe for a delicious sweet feed.

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

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:

A huge amount of equipment is required when preparing a dish of this magnitude. If you are producing a big quantity of this recipe, we recommend using specialized equipment to make your mash. In this case, you are unlikely to have a pot large enough to accommodate this dish, nor a spoon long enough to adequately stir your components. In order to correctly produce your mash, you should invest in the appropriate equipment.

A Long Spoon

  1. When you are preparing a huge meal like this, you will need a lot of equipment!
  2. If you are creating a large batch of this recipe, we recommend that you use specialized equipment to make your mash.
  3. For example, you are unlikely to have a large enough pot for this recipe or a long enough spoon to effectively whisk your components.
  4. Investing in the necessary tools may make it much easier to properly prepare your mash.

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. The Homebrew Stuff Immersion Chiller is a good choice if you want to make a significant investment in a chiller. 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.

Corn Whiskey Mash Recipe

  1. We just prepared a corn whiskey mash and filmed the process so that others may see how we did it.
  2. Before we get started, it’s important to remember that producing mash is legal in the United States.
  3. It’s the same as producing beer, which is permitted in 48 states throughout the United States.
  4. Without a federal fuel-alcohol plant permit and the necessary state and municipal approvals, distilling alcohol is not permitted in most jurisdictions in the United States.
  5. 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.

Check out our page on How to Make Moonshine Mash 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 guide on appropriate distillation equipment for more information.


  • The first step is to make corn whiskey mash, which is a very straightforward process. Although less equipment might be utilized, possessing the following essentials will make the job much simpler. 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 mixture. Remember to read our distillation equipment guide for recommendations
  • Crushed corn (also known as flaked maize)
  • 2 lbs. crushed malted barley*
  • 6.5 gallons of water
  • 1 packet of bread yeast (Fleischmann’s Active Dry works well)
  • 1 cup of sugar
  • 1 cup of flour
  1. crushed corn (also known as flaked maize);
  2. 2 lbs.
  3. crushed malted barley*;
  4. 6.
  5. 5 gallons of water;
  6. 1 packet of bread yeast (Fleischmann’s Active Dry works well);
  7. 1 cup of sugar;
  8. 1 teaspoon salt


  • 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.
  • The temperature was constantly being checked as we swirled everything together. At 152 degrees, we put the malted barley in and stirred it for 1-2 minutes, until it was completely dissolved. After the mixture had been stirred, it was covered and allowed to “rest” (sit) for 90 minutes.
  • 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.
    • We aerated the mash by pouring it back and forth between two cleaned buckets after it had cooled and been removed of grain solids.
    • This time, we made sure to aerate forcefully enough to observe froth and bubbles emerging (which is an indication of proper aeration).
    • Approximately 15-20 times, we poured the liquid back and forth.
    • A specific gravity reading was obtained after aeration by filling a test tube and using a hydrometer to measure the density of the solution.
    • One such method by which a distiller may do this is by dropping a sample onto a refractometer collecting plate and getting a refractometer reading.
  • 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. In addition, be sure to look at our copper still kits before you leave the store.

Home Made Corn Mash Moonshine Recipe

Possibly not so much as soon as you take a good, wholesome taste of the fruits of your labor! For those looking for a truly vintage moonshine experience, this mash recipe is as close to the real thing as it gets. Just make sure you’re using high-quality corn seeds for the mash, and that they’re well-ground (but not into flour, mind you). Even rookie runners should be able to get excellent results with this moonshine recipe because both the fermentation and distillation procedures should be quite straightforward.

  • We have made use of red star yeast in this recipe.

The underlying concept is that starch turns to sugar, and that sugar should be transformed to liquor to make it possible.

Sale Red Star Active Dry Yeast, 2 Pound Pouch, Red Star Active Dry Yeast

  • Contains 2 pounds of active dry yeast from one of the most well-known brands in the world
  • Comes in a heavy-duty vacuum-packed pouch.
    As active dry yeast, it is best suited for usage at temperatures between 110 and 115 degrees Fahrenheit.
    Active Dry Yeast is intended for use in the production of yeast-leavened bread and dough.
    From the well-known Red Star company

Best Equipment for this Recipe

  1. Given that this mash does not require a high proof, even if you only have a little pot, you should still get excellent results.
  2. In the event that this is your first time out, be certain that you have all of the necessary equipment in order to guarantee that everything goes off without a hitch.

Fermentation Jar

It goes without saying that you’ll need to ferment your mash. Sure, mason jars and the same bucket you use for oil changes in your automobile may be sufficient for the time being to keep things running smoothly. However, if you want to shine as brightly as the big boys, you must put in the necessary effort. The reason we use glass carboys is that, despite their weight, they are the most hygienic alternative. This is our favorite glass fermenter, and it is as follows: Old mash ingredients might become lodged in minor scratches in plastic buckets/containers, necessitating the replacement of old ingredients with fresh ones on a regular basis.

Not to mention airlocks, which you should always have a good supply of on hand for emergency situations.


  1. If you have a still, these pups come in very helpful for the nasty operation of racking the liquor off into the boiler.
  2. Certainly, there are less expensive home-depot alternatives, but making a mistake when racking an overflowing and heavily fermented container may be disastrous.
  3. Have you ever dropped half of your mashed potatoes all over the floor because your hands were moist or slippery?
  4. I burst into tears a bit.

  5. Because it saves you from having to re-rack your mash because you made a mistake the first time, or worse, losing half of it, the expense of this small device is definitely worth it.
  1. To make mixing easier, heat the water to around 100 degrees Fahrenheit. In the fermentation bucket, combine the sugar, maize, and water by thoroughly swirling the mixture with a spoon for a couple of minutes
  2. Repeat the process. Place the yeast in the bucket and cover it with the lid. Placing the airlock in the appropriate aperture and ensuring that the seal is airtight is critical. Allow for thorough fermentation of the mash, which should take around 2 weeks in total. Once the bubbling in the airlock has stopped, continue to leave for another 2-3 days.

    Place the collected wash inside the boiler of your still and turn it on

  1. It is possible to achieve different final proofs of moonshine as well as varying drop rates depending on your still type.
  2. Pot still users may need to operate a second (or third) still in order to obtain greater proof moonshine than they are used to.
  3. Important: It is critical to eliminate the first 5oz or so (the foreshots) of the collected runnings since they often include methyl and other potentially hazardous fusel oils.
  4. Make sure to collect the liquid into glass containers rather than plastic containers, as the spirit that comes out of the still is quite hot.

Taste the spirit by combining a tiny bit with an equal amount of cool drinking water to get a sense of how it tastes.

Share This Recipe With Your Friends!

Disclaimer: In order to lawfully distill whiskey or any other alcohol at home in the United States, Canada, and many other countries, you must first get a specific license from your local government. Check your state and local regulations before attempting the cracked corn moonshine recipe to ensure that it is allowed in your jurisdiction. Was wondering if anybody has a good cracked corn moonshine recipe. Several more questions arise before I even begin to address the first one, which is as follows: What is the point of learning this art, how to manufacture moonshine, and is it even legal to do so?

  1. On the surface, we can see that technical advancement is accelerating at breakneck speed.

Every threat, from terrorism and political instability to natural catastrophes and pandemics, appears to be more difficult to contain than ever before.

That’s why so many of us are prepared so that we won’t be taken aback if things go bad.

  • No matter what approach is employed, the goal is to be prepared and capable of surviving if SHTF.

However, I believe that these patterns are progressively reversing.

In this article, I’d want to discuss something that isn’t absolutely necessary for our existence, but it is a significant part of our history and heritage.

Is It Even Legal?

  • A small deal of misunderstanding and myth-mongering is circulating, but the main line is straightforward.
  • A license to distill spirits is required if you want to create them at home without breaking the law.
  • Even if it is solely for personal use.
  • I find it odd because it is completely lawful in most jurisdictions to manufacture small amounts of wine or beer for personal consumption without having to pay taxes or obtain a license.
  • However, things are as they are.

  • While it is permissible to purchase distilling equipment for “legal purposes,” if you want to utilize our moonshine recipe, you will need to seek for a special permission or relocate to a nation with more lenient home brewing legislation.

Cracked Corn Moonshine Recipe – Ingredients and Equipment

  • A recipe calls for 6 gallons of water, 8 pounds of cracked corn milled fine, 1.5 pounds of malted barley, optional sugar, and one package of yeast (typically 11 g).
    Mash pot
  • Spare bucket for aeration
  • Heat source (electric or propane flame)
  • Thermometer.
    Long spoon, cheesecloth, auto-siphon, fermentation bucket, hydrometer, and airlock are all useful tools.
    Still for making moonshine

How to Do It

First and foremost, it is critical that your equipment is kept in pristine condition. Any contamination will have an impact on the finished product. Pour 6 gallons of water into your mash pot and bring it to a temperature of 165°F. Remove the pan from the heat and stir in the cracked corn. Corn must be ground in order for the starch to be broken down and released. But be careful not to overdo it. You only need to break it up rather than grind it into flour. It should be thoroughly mixed, and it should be stirred for 15-20 seconds every 5 minutes while checking the temperature.

Malted barley includes enzymes that help to break down carbs and turn them into sugar.

  1. As a result, malted barley must be added in order to begin the process.

It may take many hours for the cooling process to complete.

Using an immersion chiller will also help to expedite the chilling process.

  1. Pour the mash back and forth between two buckets, using your extra bucket as a funnel.

This is referred to as ” aeration “, and it is a very required phase.

As a result, you may now add the yeast.

  1. When separating solids from sediments, it is also a good idea to use a cheesecloth or an automatic siphon.

Step 2. Fermentation

After you’ve prepared your mash, it’s time to start the fermentation process. In a separate container, place the mesh into your fermentation bucket. To view the current price on Amazon, please click here. Make use of your hydrometer to obtain particular gravity values. A hydrometer is a device that measures the relative density of liquids in a given volume. It enables you to assess the amount of alcohol present in your mash mixture. To view the current price on Amazon, please click here. It is also the most precise method of determining when fermentation has been completed.

Seal your fermentation bucket with an airlock, and you’ve completed the majority of your work.

  • The yeast will now take control of the situation.

Lower temperatures may result in “cleaner” fermentation, with fewer losses and less volatile acids and alcohols, but they are not advised since they increase the risk of contamination.

In general, the safest temperatures are between 70 and 75 degrees Fahrenheit, and it takes between 10 and 14 days to turn all of the sugar into alcohol.

  1. During fermentation, you should avoid opening the bucket and exposing yourself to the possibility of infection.

Bubbles should begin to develop within a short period of time.

After around two weeks, the bubbling will begin to slow down and then cease altogether.

  • You may now utilize your hydrometer to validate your suspicions.

You now have your alcohol, but it is still not moonshine.

Step 3. Distilling

The distillation process is the most thrilling element of the entire operation. There’s a little bit of science and art to it. Personal experience is also quite significant, thus I recommend that you take notes on every occasion that you do it. To view the current price on Amazon, please click here. Regardless, prepare your still and, like before, use a cheesecloth or an auto-siphon to transport the mashed potatoes into the still. Increase the temperature gradually. The production of your still will begin as soon as the temperature reaches 150 degrees Fahrenheit.

  1. Each distillation run is divided into four distinct segments.

The first substances to evaporate are toxic methanol and volatile alcohols.

Simply collect it and dispose of it as soon as possible.

  1. The heads portion has a horrible taste and smells like acetone or solvent, which is not pleasant.

Despite the fact that some distilleries include it to the second distillation cycle, you may skip it.

It will have a smooth and sweet flavor.

  1. At long last, the flavor changes once again, the sweetness disappears, and you can tell that you are distilling the tails.

Moonshine is sweet and soft, and you’ll need to distill it again to make it sour and stronger, but the method will be the same as it was before.


Among the more enjoyable aspects of the process is distillation. Both science and art are involved in this process. Personal experience is also very significant, thus I recommend that you take notes on every occasion that you perform the task. The current Amazon pricing may be seen by clicking here. In any case, prepare your still and, as before, put the mash into the still using a cheesecloth or an auto-siphon. Temperature should be increased gradually. Your still will begin to produce once the temperature reaches 150°F.

  1. Four separate elements make up each distillation run.

First to evaporate are toxic methanol and volatile alcohols, which are also the most toxic.

Simply gather it and dispose of it as soon as you can.

  • Acetone or solvent is detected in the taste and smell of the heads.

Some distilleries include it in their second distillation cycle, but you may exclude it.

Tastes smooth and sweet, just like the name implies.

  • Last but not least, the flavor changes once more, and the sweetness begins to decrease, indicating that you have begun distilling the tails.

Thank you.

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

Although most home brewers are intimidated by the prospect of making their own corn mash, the process is actually pretty straightforward. Not to mention that the finished result will be one of the greatest tasting corn whiskeys you’ve ever tasted in your life. 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

  1. We’ll need some basic tools and equipment to get started.
  2. A big pot, a funnel, and a plastic bucket for aeration will be required.
  3. I prefer to use a 5 gallon bucket, cheesecloth, and an abrewers thermometer for this project.
  4. In addition, you may read this advice on the best distillation equipment available on the market.


Initial equipment will be required for this endeavor. A big pot, a funnel, and a plastic bucket for aeration are all required. It’s best for me to use a 5 gallon bucket, cheesecloth, and abrewers thermometer for this. In addition, you may read this information on the best distillation equipment available on the internet.

  • 1 package of bread yeast from your local grocery store
  • 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 (barley must be malted or this won’t work)
  • Additionally, if you have access to Generic Distillers Yeast, you may use it.

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: Add 8.5 pounds of crushed corn to the water
  • Step 3: Stir for 2 to 3 minutes, then once every 5 minutes until the temperature has dropped to 152 degrees Fahrenheit.
  • You’ll see that the corn begins to gel as time passes. Those starches that are released from the corn are responsible for this phenomenon.

The fourth step is to add 2 pounds of Malted Barely. Step 5– Continue stirring for an additional 1 minute. Step 6– Place a cover on the pan and let aside for 1.5 hours.

  • The fourth step is to add 2 pounds of malted barley.
  • Process Step 5 – Continue stirring for an additional 1 minute Set aside for 1.
  • 5 hours after covering with a lid.
  • Step 7– Hold off on drinking that beer just yet since you’re not quite finished. It might be wise to use this time to get a “Yeast Starter” cooking while you are waiting. 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.”
  • Step 8: Straining Corn Mash Through a CheeseclothOnce the Corn Mash has cooled to a temperature that can be handled, strain the Mash through a cheesecloth to remove the solids. Step 9-Aerate the mixture by pouring it back and forth between two buckets many times. Alternatively, you may pour it into a carboy and shake briskly for a minute or so. Using a hydrometer, determine the Specific Gravity of the Mash at this point in time. 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 8: Straining Corn Mash Through a CheeseclothOnce the Corn Mash has cooled to a temperature that can be handled, strain the Mash through a cheesecloth to remove any solids. 9. Aerate the mixture by pouring it back and forth between two buckets many times. Alternatively, pour the mixture into a carboy and shake briskly for a minute or so. A hydrometer should be used at this point to determine the Specific Gravity of the Mash (SG). Specific gravity measurements are used to calculate how much alcohol will be present in the wash when fermentation is completed.


  1. Please see the How to Distill – 101 article and video if you are interested in learning how to transform your corn wash into corn whiskey moonshine.

Cracked Corn Moonshine Mash 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… 5/5CategoryBeverage


Recipe for Sour Mash. The maize in this recipe is utilized mostly for flavoring purposes, while the sugar will supply the majority of the energy required for fermentation. This is a multi-step procedure that necessitates the involvement of a… 4.5 out of 5 (71)

  1. 2019-07-07 Step Two: Combine the Mash ingredients.
  2. Pour the cracked grains into a 30-gallon container and whisk in 25 pounds of sugar until well combined.
  3. When the sugar has been completely dissolved, add 15.
  4. .
  5. .
  6. Reading Time Estimated based on Reviews202 at offgridmaker.
  7. com a total of six minutes
CRACKED CORN MOONSHINE RECIPE – HOMESTEADER’S GUIDE. Time allotted for reading is estimated. a total of six minutes


Cracked maize can also be used since it is less expensive and makes filtering easier, but the starches are trapped inside the kernels. You should consider the following if you decide to utilize this sort of corn:… 7 minutes is the estimated reading time.


In Step 3, you’ll grind and blend (in a blender) for 30 gals of mashed cracked corn, but don’t combine it with the 3-grain yet.

I have a 10 gal mash pot to cook the corn, and you’ll mix the 10lbs of blended cracked corn with a 10 pound bag of 3-grain corn. 2018-08-10


  1. This moonshine mash recipe will yield five gallons of finished product.
  2. You’ll need five gallons of filtered water, seven pounds of granulated sugar, seven pounds of broken corn, and a tablespoon of yeast to prepare it.
  3. This moonshine, on the other hand, is not boiled mash.
  4. .
  5. .
  6. Fromhowtomakemooonshine.
  7. weebly.
  8. com

2021-10-25· In this post, we’ll take you step by step through the process of making your own moonshine, starting with combining your corn mash recipe and ending with jarring. Our shop carries all of the goods you’ll need for your project. Making moonshine is both an art and a science, and learning how to do so is a rewarding experience. …


This moonshine recipe makes a 35-gallon batch of booze. Purchase a bag of corn (cracked corn is preferable), then crush it in a blender. It doesn’t have to be as fine as flour; simply break it up thoroughly. Place it in the “trash bin” of your 35-gallon fermenter. The depth of the corn should be four to five inches. …

  1. Tim Smith’s Moonshine Recipe-Base Moonshine is a traditional moonshine recipe.
  2. Ingredients and raw materials include: The following ingredients: 5 gallons water4.
  3. 0 pounds cracked corn4.
  4. 0 pounds su.

Recipe for Popcorn Sutton, posted on August 8, 2012. The Discovery Channel’s “Moonshiners” series broke new ground in the lengthy history of moonshining in the United States of America. The portrayal of persons who manufacture illegal alcohol, sometimes known as “illicit alcoholic beverages,” in the television series helped it gain widespread appeal.

MOONSHINE RECIPES: 12 MUST HAVE MOONSHINE RECIPES – … 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)
  • 2021-05-18· 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 created from nearly any substance.
  • .
  • .
  • 3/5 based on howtomoonshine.
  • co (3) The author, Melissa Robertson, is in the category of drinks and cocktails.
  • 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.

    During this stage, we want to get our mash temperature down to room temperature or 70°F

  • It is not required to strain your mash at this time.

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

  • 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.

    • 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.

  • 2021-05-25· Many traditionalists choose to stay with a straightforward corn mash recipe for manufacturing moonshine since it has been the standard method of making moonshine for many decades.
  • Even one of the most famous moonshiners, Marvin ‘Popcorn’ Sutton, swore by his family’s century-old corn moonshine recipe, which was passed down from generation to generation.
  • So corn is a traditional moonshine component, but what is the flavor of corn moonshine like?
  • The correct response is.
  • .
  • .
  • Jonathan Gillham is the author of howtomoonshine.
  • co.

Recipe for Cracked Corn Moonshine, published on January 16, 2020. Cracked corn, maize, white sugar, 5 liters filtered water, and 1 package Champagne are all you need to make this dish. 1 can tomato paste (unsalted) 1 teaspoon yeast Instructions: Make it worth your while by making two batches and ensuring that all of your equipment is clean.

Heat your 5 gallons of filtered water in a big saucepan until it reaches 100 degrees Fahrenheit. In a 6 gallon fermenting bucket, combine the following ingredients:…


Simply Survival has an excellent Cracked Corn Moonshine Recipe that you can find on their website. In the United States, it is permissible to purchase distilling equipment for “legal reasons,” but if you want to utilize our moonshine recipe, you must either obtain a special permit or relocate abroad to a nation with more permissive home brewing regulations.

  • Moonshine made with honey cracked corn 5 pounds of broken corn are used in this recipe.
  • 5 pounds of granulated sugar 5 gallons of natural spring water 2 and a half pound of honey 4 1/2 teaspoons dry yeast (2 packets dry yeast or 4 12 teaspoons bulk yeast) Directions: Make a large saucepan or multiple pots of water and bring them all to a boil, or to 180 degrees.
  • 2.
  • Combine the broken corn and sugar in a container large enough to hold all of the water.
  • 3.
  • 3.
  • Pour the 5 gallons of 180 into the container.

2014-12-20· After experiencing some difficulties with my mash clearing, I believe I may have roasted some cracked corn on my second run. I have a stainless steel 25-gallon mashing pot that I would want to put to good use. A blanket with insulation will be made for it to assist keep the heat inside. I don’t believe that utilizing flaked maize is a cost-effective option, and I would like to return to using cracked corn instead. I’d want to try my hand at making bourbon.


a recipe for corn mash a 5 gallon bucket Cracked Corn Moonshine Recipe – HowtoMoonshine tip 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 more about the process of making it.

  1. 30/03/2020 Prepare the yeasts according to the label’s directions.
  2. 30/03/2020 Then, bring it down to 77-84.
  3. 2°F/25-29°C and whisk in the diluted yeasts until everything is well-mixed.
  4. 9.
  5. Pour the must into a fermentation container and attach an airlock to the bottleneck (optional, but recommended).
  6. Frommoonshiners.
  7. club

This is one of the processes that I use with almost every moonshine mash recipe because it keeps the corn mashing mess to a bare minimum. The most difficult aspect of mash corn is achieving full gelatinization of the starches, which allows them to be broken down into sugars as quickly as possible. As this begins to happen, the entire liquid thickens to the consistency of porridge, making it extremely difficult to stir, although stirring is necessary.


This channel is intended to provide insight and context on the science, art, and practice of manufacturing alcohol-based goods at home, as well as information on related topics.

  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.
  10. .
  11. .
  12. Frommoonshinestillplans.
  13. com

How to Make Moonshine: A Distillers Guide Corn Moonshine

Do-It-Yourself recipes for moonshine THE RECIPE FOR CORNMEAL MASH Consequently, for a 5 gallon mash, the following are the ingredients. Water (5 gallons); maize meal (5 pounds); sugar (5 pounds); 5 lbs. Heat the water to about 90-100 degrees, turn off the burner, add the maize meal to the water and stir thoroughly, then add the sugar and mix thoroughly until the sugar is entirely incorporated. Once the mash has cooled to the high 70s, it is time to add the yeast to the mixture. PORK BREAKFAST…

How to Make Moonshine:A Distillers Guide For Corn Moonshine

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

Getting Started: Picking Your Type of Moonshine Mash

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

How to Make Moonshine: Corn Mash Recipe

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


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

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


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


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

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


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

Use citric acid to lower the pH of the water, then calcium carbonate to raise it again.

How To Make Moonshine: Distilling

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

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

Prepping Your Still

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

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

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

Running Your Still

Preparing for your still and staying on top of it are both crucial to your success. After your last run, even though you cleaned and rested the still, it is still advised that you clean it before transferring the mash water to the fermenting vessel(s). If your copper still has a salt buildup, this is extremely important to remember. This is the best moment to include packing in your column. The amount of copper packing that is adequate for your configuration should be used to fill your column’s packing chamber.

  • It’s finally time to fill the still with your mash water.

The goal here is to reduce the amount of silt in your mash water to as near to zero as you can get away with it.

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

  1. In terms of percentage of your total productivity, the foreshots will account for around 5 percent.
  2. These are the alcohols that evaporate the earliest in your mash water and should never be consumed.
  3. Foreshots may contain methanol, and they should never be taken in any form.
  4. Methanol, among other things, has the potential to cause blindness.
  5. 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

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

  6. This is because to the presence of water, carbs, and proteins.


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

Thank you for stopping by.

  • Thanks for stopping by.

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

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

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