Categories Recommendations

How To Make Potato Moonshine?

What is a good recipe for moonshine?

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


What alcohol can be made from potatoes?

Vodka is traditionally made from potatoes or fermented cereal grains. Some brands also make it from other substances like fruit or sugar. One of the most used and loved alcoholic drink, vodka is either consumed neat or as cocktails like Martini, Bloody Mary and Cosmopolitan.

Can potatoes be turned into alcohol?

Making alcohol from potatoes involves mashing the vegetables to release the starch; adding enzymes to convert starches into sugars; and fermenting and distilling the mixture.

How do you make alcohol out of potato peels?

How to Make Alcohol Out of Potato Skins & Molasses

  1. Prepare a 4-liter bucket. Clean the bucket with soap and water.
  2. Fill the bucket with 2 liters of a liquid.
  3. Add 1 lb.
  4. Add 1/2 lb.
  5. Add 1/4 lb.
  6. Mix with a large spoon.
  7. Place a lid on the bucket.
  8. Place the bucket in a cool, dry place.

How long does it take potatoes to turn into vodka?

Secure your fermenter bucket with a proper airlock and ferment the whole mixture inside the bucket for about two weeks. This is the longest part of making proper potato vodka, and there’s no point in trying to hurry it along. Make sure to label your fermentation bucket so you can remember exactly when you started it.

What alcohol is moonshine?

Moonshine purists define the spirit as a homemade, unaged whiskey, marked by its clear color, corn base and high alcohol content—sometimes peaking as high as 190 proof. Traditionally, it was produced in a homemade still and bottled in a mason jar.

What is moonshine made of?

Moonshine is made from any grain or fruit. Traditionally, whatever grain or fruit that is easily accessible in a given place at a given time would be the base ingredient of choice. However, the moonshine that we know today typically uses corn as the main source of fermentable sugar.

What is the easiest alcohol to make?

Most people will agree that mead is the easiest alcohol to make because it requires very little equipment and ingredients. If you don’t have the items already in your pantry, you can easily procure them from the grocery store. To make mead, you need about 2-3 pounds of honey for 1 gallon/3.78 liter of water.

How do you make potato ethanol at home?

Mash Procedure

  1. Scrub potatoes with a produce brush to remove residual dirt.
  2. Cut potatoes up into cubes to increase surface area.
  3. Boil Potatoes for 20 minutes in 7 gallons of water.
  4. Mash potatoes by hand or by using an immersion blender.
  5. Transfer the mash to your mash pot and add water to reach 7 gallons of total volume.

How do you make your own moonshine?

Base Moonshine Ingredients and Materials:

  1. 5 Gallons of Water.
  2. 8.5 Pounds of Flaked Corn Maize.
  3. 1.5 Pounds of Crushed Malted Barley.
  4. Yeast.
  5. Mash Pot.
  6. Fermentation Bucket.
  7. Heat Source.
  8. Thermometer.

How do you make alcohol at home?

The standard recipe for making alcohol is to ferment your chosen berry, leaves, fruit or vegetable in a mixture of hot water and sugar. Allow the blend to cool, add your yeast and leave it for at least a week.

How do u make vodka?

Traditionally, vodka is made from grain – rye being the most common – which is combined with water and heated. Yeast is then added to the pulp, initiating fermentation and converting sugars into alcohol. Now the distillation process can begin.

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.

What vodka is made from potatoes?

Chopin Potato Vodka Made in Krzesk, Poland, Chopin vodka has a creamy and full-bodied flavor. It’s also the most awarded potato vodka in the world. Did you know that James Bond had a preference for Polish vodka?

Potato Moonshine 2021

Known as vodka in many places, this potato moonshine is a terrific test of abilities for anyone who is familiar with the still and has a good understanding of how it operates. The mash portion of the process will take some time and effort since you will need to first free up the starch contained in the potatoes and then break it down into fermentable sugars, which will take some time. However, other from that added process, the run itself should be rather straightforward, even for a beginner moonshiner.

Potato Moonshine is a kind of moonshine made from potatoes.

  • Potatos (20 lbs), sugar (granulated), barley malt (2 lbs, basic brewers or distillers, non-caramelized), salt (to taste), and oil (to brush over the potatoes).
    6 to 7 liters of filtered water
  • 1 to 2 sachets of dry yeast (read our guide on moonshine yeast types)
    Equipment: Boiling Pot, Potato Masher, Fermentation Bucket, Mixing Spoon, Airlock, Siphon Tube, Moonshine Still, and other miscellaneous items.
    1. Peel the potatoes and cut them into 1-inch cubes using a sharp knife
    2. Place the potatoes in a large saucepan and cover with water until the potatoes are completely submerged.
    3. Boil the potatoes for at least 15 minutes before using them.
    4. The boiling potatoes should be mashed (they don’t have to be flawless)
    5. Using tongs, transfer all of the sediments and liquids from the pot to the fermenting bucket.
    6. Finish with at least 5 liters of safe drinking water to complete the process.

Start by pitching the yeast.

Open the fermenter and siphon any solids and sediment from the mash into the still’s boiler using a siphon tube.

  1. Proof readings and dripping rates may differ depending on the still type used in the project.
  2. You’ll need either a column still to do a single run or a pot still to make at least two, ideally three distillations in succession to create true vodka, and you’ll need both.
  3. More information may be found in our moonshineto guide.
  4. Remove the first 5oz (the heads) of your run and throw them away.
  5. To gather the spirit and separate the cuts, use tiny glass jars to collect and divide the cuts.
  6. If required, taste test the runs by combining a tiny bit with cold water and tasting it.

Considering trying your hand at shinin’?

This mash should be used to create a nice high proof Vodka, which is normally its intended use. However, you should use a still that is better capable of attaining higher proofs, like as a reflux still, to achieve this goal. For this application, the T-500 is our go-to recommendation since it is simple to use: However, if you want a little do-it-yourself and are capable of constructing this kit from Clawhammer, you may save a little money at the expense of your time and effort:

Search Millions Of Tech Jobs Now Free

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. This particular “potato vodka” recipe has not been tried by us yet.

  • As a result, we consulted a variety of web resources to find out how it was accomplished, and here is our best guess.

To the best of our knowledge, this is lawful throughout the whole United States.

Potato Vodka Recipe

5 Pounds in Weight malted barley with two rows Potatoes weighing 25 pounds 7 gallons of drinking water 2 packets of active dry yeast (for bread) (or yeast of choice)


  • OG = 1.
  • 065 OG = 1.
  • 065 (We would add sugar if needed to reach a desired gravity) ABV = 7.
  • 2 percent when FG = 1.
  • 010 or lower

Mashing Process

This is the procedure that we would use if we were to prepare this dish from scratch.

  1. Using a vegetable brush, scrub the potatoes clean. Cut the potatoes into small 1 inch cubes and place them in a stock pot with two inches of water on the stovetop
  2. Cook until the potatoes are tender. Turn the heat up to high and boil the potatoes for 15 minutes, or until they are tender. Using a potato masher or an immersion blender, mash the potatoes until they are smooth. Transfer the mashed potatoes, as well as any remaining liquid from the stock pot, to a large mash pot and set aside.

    • For this dish, we recommend that you use the “mash in a bag” approach.

    Keep an eye on the temperature of the mash as you’re adding water to it.

    While churning vigorously, add 5 pounds of crushed malted barley to the mash bag.

    1. Raise the temperature of the mash to 150 degrees Fahrenheit while stirring constantly.

    Increase the heat in the mash while stirring as often as necessary during the mash

  3. Determine gravity using a refractometer or a hydrometer
  4. If the beginning gravity is less than 1.065, add sugar until the gravity is more than 1.065
  5. Use a wort chiller to bring the mash temperature down to 70-75 degrees.

Fermentation Process

  1. Make a yeast starter by following the directions on the package. Allow 15 to 20 minutes for the yeast starter to grow before adding it to the fermenter
  2. Once the mash has been cooled, remove just the liquid from the fermenter and transfer it to a sterilized carboy or bucket
  3. Fill the fermenter halfway with the yeast starter
  4. Ferment at 65-75 degrees for 2 weeks, or until fermentation is complete, after adding the airlock.

It’s important to remember that distilling alcohol without the right permissions is against the law.

Potato Vodka / Moonshine

  1. My first attempt at creating Potato Vodka was a failure, but I had heard of it being created previously in Russia and Poland, and there are other recipes for it available online.
  2. For this one, I went with the most straightforward recipe I could find online.
  3. The fact that I had only done sugar washes and a few of All Grain Mashes before this one proved to be a learning curve for me.
  4. While working on this one, I had a little accident/error that I will explain in more detail later so that you don’t make the same mistake that I made.

What this implies is that it might be manufactured out of anything that is close enough, which was often the case in Russia and Poland in the olden days, Vodka may be created from a variety of ingredients, including potatoes, molasses, sugar, bread, barley, and, most often, wheat.

It should be noted that Smirnoff is manufactured from wheat for those who are interested.

Step 1: What You Will Need

  1. First and foremost, you will want a still to convert the low amount of alcohol into spirit;
  2. historically, vodka is made in a pot still and goes through numerous stages of processing.
  3. A link to my tutorial on how to build a pot still using an empty beer can as a boiler can be found here: pot still using an empty beer can.
  4. Designing a Keg Still and constructing a Pot Still Normally, you would have to pass the product through numerous times to produce a pure product, but this will be a more traditional method of accomplishing it.

My reflux still instructable, which uses a beer keg as the boiler, may be found at the link below.

Board for chopping Knife with a good edge Saucepan with a lot of capacity 2 × 25L fermenters or a big fermentation vessel When using a barrel 40L with an air lock, you must put at least 23L of liquid in it, with plenty of space left at the top.

  1. A jug is a container for liquid.

You will require a number of jars or jugs for this project.

1 gallon of water Demi John or carboy are both terms used to refer to the same person.

  1. Recipe Potatoes weighing 9 kilograms 1 kilogram of barley malt I used ale yeast for this recipe, but you could also use baker’s yeast or wine yeast.

Amylase, Optional2kg Sugar, Optional2kg Amylase, Optional

Step 2: Preparing the Potatoes

Prior to this step, make sure you sanitize your fermenter and big spoon with sterilizing powder (available at home brew stores). This will prevent mould and bacteria from infecting your brew and causing it to spoil. To begin, brush your potatoes to remove any dirt from them; you will not be required to peel them. Chop them up like you would if you were making mashed potatoes; I cut most of mine up into 8 pieces. Place them in your source pan with a little water and cook until they are tender. It is important to cook them until they are nice and mushy in order to gelatinize the starches.

  1. I threw a blanket around mine to keep the heat in while I cooked up additional potatoes for the fermenter.

As soon as you get them all boiled up and in your fermenter, you must mash them up, or liquidize them.

If you use some hot water from the kettle, it will be much simpler to do.

Step 3: Converting the Starches to Sugars

  • You want to aim for a temperature of around 70 degrees C, but it doesn’t matter if it’s hotter because you will just have to wait for it to cool down.
  • You want to fill the fermenter up to just over the 23L mark, so take the blanket off and fill it with a mixture of hot and cold water.
  • Basically, there are two schools of thought on this: purists believe that you should just use the potatoes and not add any sugar, and those who believe that you should use the potatoes and add sugar now, believe that adding sugar now will increase the yield.

There are a variety of potato vodka recipes available, some of which call for the addition of sugar, others which do not, and even some of the very old Russian recipes call for the addition of sugar.

However, I would anticipate getting a maximum of roughly 2L of around 50% vodka from only potatoes on their own when distilled.

  • In order for the enzymes in the barley malt to function properly, we want it to cool to around 66 degrees Celsius.

Enzymes are responsible for turning the starches in potatoes into sugars, which is what these enzymes do.

Add some cold or warm water to your barley malt and stir it up, then transfer it to your fermenter when the temperature in your fermenter is around 66 degrees C, making sure to cover the top of the fermenter as a lot of heat is lost through the top.

  1. Leaving it overnight provides the enzymes more time to work, and keeping the heat in will allow them to operate more efficiently and for a longer period of time;
  2. I left mine overnight and it was 63 degrees C 10 hours later.

Please keep in mind that if you have any Amylase from the home brew store and want to ensure that you obtain the most conversion possible, you must add it at the same time as the barley malt.

I plan to provide an instructional on how to malt your own grain at some time in the future.

Step 4: Preparing and Pitching the Yeast

  • The liquid should be slightly sweet at this stage, which is excellent if you sample it with a sterile teaspoon dipped in it.
  • We’re going to produce a Yeast Starter, which is a starter for yeast.
  • Utilizing the liquid from the fermenter, fill a sterile jug half way with it and let it to cool to the working temperature of your yeast, which should be between 18 and 25 degrees C, but verify with your yeast to ensure it is functioning at the correct temperature.
  • If you are planning to utilize baker’s yeast, a temperature of around 22 degrees C should be sufficient.

Stir your yeast into the jug and set it aside until the fermenter has reached the working temperature of the yeast, then pour it into the fermenter and give it a good stir, try to get some air into the fermenter if you can, this will help the yeast get going before it gets to the main fermenter and should speed things up a bit.

Normally, I fill a fermenter up to about 2 inches from the top, but this time I didn’t.

  1. Whether it was because I was using an ale yeast or because I had overfilled the fermenter, but at this point I pulled the top back on, inserted an airlock, and went to bed for the night.

So I left it and went for a day’s work, and when I returned about 8 hours later, the fermenter had blown up completely.

After a period of building pressure, the cover collapsed, dumping a frothy mixture of potatoes all over the work area and all over my air conditioning unit.

  1. This should not be placed back into the fermenter if this occurs to you.

I then had to separate the wash/mash into two fermenters with airlocks in order to prevent this from happening in the future.

This oversight lost me around 2L or more of wash, which will no longer be turned into vodka:-( I was using an ale yeast, and because ale has a lot of froth on it, and because the yeast makes that foam, I assume that if I had used a different yeast, such as a wine yeast EC-1118 or bakers yeast, it would not have been a major issue.

  • Please keep in mind that if you are using a bakers yeast, you may notice some unusual scents coming out the airlock;
  • I have had bakers yeast that smelled like rotting eggs in the past, so be cautious.

Make a note of the yeast’s name and don’t use it any more.

Step 5: Fermenting and Racking

It is necessary to mix the solids back into the liquid during fermentation, ideally every 12 hours if possible, because the carbon dioxide produced by the yeast causes them to rise to the top of the liquid. The cap will eventually fall back into place on its own, and this will begin to happen when the fermentation slows down a little bit. You will know that the fermentation process is complete when the air lock stops bubbling. If you taste the liquid now, it should no longer taste sweet, which is a good sign since it implies that the sugars have been used up and converted to alcohol.

  1. With the use of a wire coat hanger, I held the sieve over a new fermenter and dumped the contents of the other two fermenters through the sieve.

Step 6: First, Second and Thrid Distillation

If you take a look at some of the labels for vodka, you will see that some of them state that it has been triple filtered, which implies that it has been passed through a carbon filter three times. Others claim that their vodka is triple-distilled, which indicates that it has been passed through the still three times, which is exactly what I want to do. This basically helps to eliminate all of the impurities and results in a smoother tasting vodka. Pour the liquid into the still, leaving behind the particles at the bottom of the still, which are largely yeast and other bacteria.

I then added a Sight Tower (which is optional) so that I could see how it was operating.

  1. Copper should be used in your still to the greatest extent feasible since it aids in the removal of foul-tasting sulfides from the spirit while distilling.

Since I’m using a Liebig, I made sure it has water running through it, which will help to condense the vapor back into liquid.

If you drink this stuff, it can cause you to go blind.

  • While making your cuts, I found it helpful to check the output volume using a parrot that I built.

It’s possible that you won’t desire the beginning after the foreshots since it won’t taste properly.

We’re looking for the center section, sometimes known as the Hearts, since it has the finest flavor and is the smoothest of the run.

  • Please keep in mind that any leaks in your still are extremely dangerous since alcohol vapor has a greater density than air and will fall to the floor if your still is powered by a gas burner, which will result in a BOOM!

I prepared a mixture of flour and water and applied it all around the leaky clamp, allowing the heat from the still to bake it on and seal it in place, thereby stopping the leak.

I gathered around 1.5L of both heads and tails and placed them in a container with a small amount of water from a prior run.

  1. Fill your still with enough water to cover the element, then fill it with your spirit and repeat the process.

After that, you may run them through a carbon or charcoal filter to remove a bit more of the oils and other residue.

A percentage of roughly 40 percent (80 proof) should be appropriate.

Be the First to Share

  • Make your own potato vodka at home using our recipe for the smoothest potato vodka available on the market.
  • Potatoes are inexpensive and readily available.
  • Consider turning them into your next favorite beverage.
  • .
  • The process of making potato vodka requires patience and talent, but with our recipe and product guide, you’ll be sipping in no time.
  • Despite the fact that creating moonshine at home is becoming increasingly popular (thanks in part to the Discovery Channel’s ClassicMoonshiners series), many people are unaware of the great range of spirits that may be produced at home.

A Drink with a lot of History

Making moonshine isn’t a new pastime for many people. In fact, the history of brewing moonshine is almost as ancient as the history of the United States of America. After the American Civil War, a legislation was created to limit the use of stills, and the word “moonshine” became popular in the United States of America. Moonshining became in popularity when prohibition was enacted in 1920 and continued until the 18th amendment to the United States Constitution was repealed in 1933. Moonshine was the moniker given to the practice of illicitly manufacturing one’s own spirits since they frequently had to be made to ‘be the light of the moon’ because they were operating under a shroud of secrecy.

NASCAR’s Origins in Moonshine

It is thought that moonshine is responsible for the existence of modern-day NASCAR since the first bootleggers pioneered the habit of altering their automobiles in order to better escape during a police pursuit, which is still practiced today. Several drivers kept their talents sharp when prohibition ended by competing in organized races, which resulted in the founding of the National Association for Stock Car Automobile Racing (NASCAR) (NASCAR). Several ex-‘runners’ went on to become well-known NASCAR drivers after they retired from the sport.

Potatoes for Vodka

  1. The fact that potatoes are such a versatile vegetable is undeniable.
  2. Everything from french fries to mashed potatoes and even soup is made with this versatile vegetable.
  3. The origins of vodka, on the other hand, do not lie in potatoes.
  4. In fact, contrary to common perception, potatoes were not even brought to Europe from their native Peru until the mid-1500s.
  5. In the beginning, vodka was manufactured from grains and fruits, and it did not have the clarity and crispness that we are accustomed to today.

Smith that Beggpotatoes were employed in distillation in the late 18th century because they were a less expensive alternative to wheat at the time.

It is a common misconception that modern-day vodka is derived from potatoes; however, this is simply not the case.

Variations in the Vodka Recipe

  • Despite the fact that many major vodka brands have shifted away from utilizing grain to create their spirits, there are several advantages to keeping with the traditional method.
  • Of course, the fact that there are so many variances in the manufacture of vodka is due to the fact that the country’s federal relations are quite permissive in this regard.
  • Vodka may be manufactured from a variety of grains, including corn, barley, wheat, and rye, in addition to grain-based formulations.
  • Historically, it is said that carrots were used in the production of vodka.

The Benefits of Using Potatoes in Vodka

Vodka made from potatoes is gluten-free, sugar-free, and has a lower carbohydrate content than other types of vodka. There are many people who follow the popular ketogenic (keto) or low-carb eating plans that like this beverage as a refreshing beverage. The use of potatoes in the production of vodka alters the flavor profile as well. Many spirits connoisseurs believe that vodka prepared from grains has less taste than vodka made from grains. It is significantly more distinct in flavor and may be consumed as a stand-alone beverage when prepared with potatoes.

Preparing your Potato Vodka

As with any new activity, the more time and effort you put into planning, the better the product will be. This entails acquiring all of your required equipment and supplies so that you may have them on hand. If you are new to moonshining, you might want to consider investing in a convenient all-in-one kit. It is a cost-effective method of acquiring all of the equipment required to complete the operation. How to Moonshine offers a variety of kits that combine high-quality ingredients into a simple-to-use system that makes moonshining simple and enjoyable for everyone.

  1. This kit has everything you’ll need to get started making your first batch of soap!

The built-in still makes getting your first yield a simple, no matter how inexperienced you are!

What are the Best Types of Potatoes for Vodka?

The potatoes you use for your vodka should be huge and have a high starch content, if that is possible. Russet, Idaho, and Yukon gold potatoes are starchy potatoes that are readily accessible in most parts of the country.

Potato Vodka Equipment List

  • It is critical to gather all of your equipment before beginning this job in order to ensure that you can complete it on time.
  • If your equipment has been sitting for an extended period of time, even if it has been cleaned, it should be sterilized.
  • You will require the following materials for this project:
  • A full moonshine still kit that includes everything you need
  • The following items are required: long wooden spoon, heat source, and mason jar
  • A full moonshine still kit that includes everything you need.
    Heat source
  • Mason jar with a long wooden spoon.

Iodine and a hydrometer are optional.

Potato Vodka Recipe

  • The following ingredients: 7 gallons of water
  • 25 pound potatoes
  • 5 pound crushed malted barley
  • Sugar
  • And yeast.


1. Wash and scrub the potatoes to remove any remaining dirt using a scrub brush. 2. Cut the potatoes into cubes and place them in a big saucepan. In 7 quarts of water, bring to a boil for roughly 20 minutes or until the vegetables are soft. 3. Do not allow the water to drain. Using your hands or an immersion blender, mash the potatoes until they are fully mashed or mixed. 4. Transfer the ingredients to the mash pot (if you are not already using a mash pot) along with all of the water until the pot is 7 gallons in capacity.

  • Continue to heat the mash, stirring regularly, until it reaches 140 degrees Fahrenheit.

When the mash temperature reaches 140 degrees Fahrenheit, it is time to add the malted barley.


  1. Every four minutes, give it a good stir for about 30 seconds.

Raise the temperature to 152 degrees Fahrenheit for one hour.


  • If it is less than 1.
  • 065, sugar should be added to get it up to 1.
  • 06510.

Fermenting your Potato Vodka Mash

  1. Heat the water to 110 degrees Fahrenheit and pour 4 ounces into a sterilized mason jar
  2. Add 2 teaspoons of sugar to the water and whisk until it is completely dissolved
  3. Add the yeast (the amount may vary depending on the type of yeast used)
  4. Combine thoroughly. Stir well to ensure complete incorporation. Allow for a 20-minute resting period before continuing. During this time period, the mixture should have doubled in volume. Once the yeast starter has been produced, it is time to separate the liquid from the mash and place it in a fermentation bucket for fermentation.

    Using a higher-level container, pour the liquid into the fermentation bucket to aerate the mixture.

    1. Place the bucket’s airtight cover on top and keep it in a cool, dry location for two weeks.

How to Check for Fermentation

If you are unclear whether your combination is ready for distillation, there is an easy technique to determine whether it is. Make a little bit of your mixture and lay it on a white plate. Remove a small amount from the top of your mixture (be careful to remove just liquids). After that, add a few drops of iodine to the liquid mixture. If the liquid becomes blue, it indicates that it is interacting with the starches contained in the batch and that the fermentation process has not yet finished. It is critical that this test liquid is discarded immediately.


It is critical to separate any solids from your liquids once the fermentation phase is complete before proceeding with the distillation step. Failure to do so might have a negative impact on the overall quality of the batch. You are now ready to begin distilling your batch. It will take some time and effort to get this method down pat.

Recipe Notes:

  1. Foreshots are the shots that appear in the first 5 percent of your batch, or around 5 percent of your total.
  2. This portion of the batch is potentially hazardous if ingested, therefore it must be removed and disposed of properly.

Collecting the Head

The head refers to the first 30 percent of the batch after that. This portion of the batch is less hazardous to drink, although it is known to cause a severe hangover after consumption. It has a characteristic solvent-like odor that is akin to acetone in nature. It is critical to separate this portion of the batch from the rest and dispose of it.

Collecting Hearts

The hearts are the portion of the batch that you will be consuming as part of your meal. When the solvent-like scent of acetone evaporates and is replaced with a sweet-smelling alcohol that smells similar to ethanol, you know it’s time to check your hearts. With practice, you will become more adept at detecting when the hearts begin to produce, allowing you to maximize the output as much as possible. The hearts will account for around 30% of your total harvest.

Collecting Tails

  1. Your tails will be on the ground during the final 35% of the race.
  2. The tails include protein and carbs that you do not want in your final product, therefore remove them from the final product.
  3. Tails are often visible since your batch will have an oily look, which indicates that it contains tails.
  4. Alternatively, the tails might be recovered and used in a second distillation.

How to Determine your ABV

You may also use your hydrometer to evaluate the percentage of alcohol by volume (ABV) in your finished product after fermentation. This will provide you with an estimate of the amount of alcohol that was created by fermentation, which will give you an indication of the ABV (alcohol by volume). Using your original hydrometer reading (also known as original gravity) and a subsequent measurement taken after fermentation, you may compute the amount of alcohol by volume produced by your process. You take the two integers and enter them into the following formula:

Formula for Calculating Alcohol

  • Subtract the Original Gravity from the Final Gravity to arrive at the result.
    Multiply this value by 131.25 to get the answer.
    The percentage of alcohol in your blood is known as your alcohol percent, or ABV percent.

You have now Made Potato Vodka!

Firstly, congratulations on successfully producing your first (and hopefully not last) batch of potato vodka.

You can be sure that this smooth spirit will quickly become a favorite among your friends and family! Do you want to brew a tastier spirit? Try out our recipe for butterscotch moonshine!

The Basics of Making Your Own Moonshine

In addition to exhibiting our whiskey stills at the inaugural American Craft Whiskey Festival, which took place at the Golden Nugget in Atlantic City this past weekend (as you may have seen on our Facebook page), I was thrilled to be invited to speak at the event. My surprise at how many people were interested in small-batch, artisanal whiskeys and bourbons, especially given the large number of large, commercial distillers in attendance. The art of making homemade spirits was also very appealing to everyone, despite the presence of many large, commercial distillers.

  1. The fact that it’s not simply a spirit you’re drinking but the product of your own labor makes it all the more pleasurable to sip while you’re doing it.

To go through the process with so many different individuals was an incredible experience, especially because some of them were already dedicated and skilled distillers, while others were total novices who were just getting started in the art of producing their own moonshine and whiskey.

Make sure you are familiar with the recognized principles of fermentation and distillation before you start following a basic recipe or experimenting with different components and amounts to create your own concoctions.

  • Alcoholic drinks and fermented meals and beverages benefit from the presence of yeast since it is a’magical’ bacterium capable of converting sugar into alcohol, carbon dioxide, and other molecules in the absence of oxygen.

This is accomplished by the use of distillation, which takes use of the differences in boiling points between water (212°F) and alcohol (173°F).

After that, you may collect the alcohol vapor, cool it down, and you’ll be left with pure alcohol.

  1. The most effective method of learning is via trial and error.

In every recipe, the mash is made first, and it takes around 1-2 weeks for the mash to begin fermenting before going on to the distillation process.

Fill half of your fermentation containers – a couple of 5 gallon buckets would do – halfway with hot water mixed with 20 pounds of sugar and set them aside to ferment.

  1. While stirring, you can also add 12 ounces of tomato paste as well as the juice of a large lemon.

Once the mixture has reached the desired temperature, whisk in 1oz (2 teaspoons) of yeast until thoroughly dissolved.

Keep the fermenter out of direct sunlight and the temperature between 70 and 80 degrees Fahrenheit.

  • Check the mash on a daily basis until either all activity in the mash has ceased or the mash has been fermenting for a full two weeks.

The distillation is as follows: After you’ve thoroughly cleaned your new whiskey still and had a vinegar run through it, you will need to set it up for the next step: distillation.

Once you reach this temperature decrease the heat to half.

  1. You may check the temperature either by closely observing the condenser or by using the thermometer, which should allow you to keep the temperature at the top of the onion head between 174°-190°F.

Frequently examine the seam between the onion-top and the pot for leaking vapor.

Frequently monitor the condenser water temperature.

  1. Once you get your heat set correctly it needs very little manipulation.

When you reach the end of the run you will notice that the onion top temperature will suddenly drop along with the moonshine coming out of the condenser.

Whenever you experience significant changes in this manner, you can conclude that the run is over, so turn off the heat and allow the still to cool completely before cleaning.

  • I found this recipe to be an easy start for me and many of my friends and the festival confirmed that it was a good way for a beginner to get the hang of the basics.

Posted byJason Stoneon

Homemade Moonshine Recipe Without a Still

Making moonshine is a lot of fun, and you’ll have a great time! We’re creating legal moonshine in this video, and it’s a simple moonshine recipe to make. This is the most effective method of making moonshine without the use of a still. Furthermore, you can adapt this moonshine recipe to practically any flavor by substituting fresh fruits for the sugar. 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)

  • 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


  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)

  • 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.
  • Ingredients for Simple Syrup:


  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

  • Drink it as a Chilled Shot: After chilling your moonshine for several hours, pour it into these miniature shot glasses.
  • Perfect for getting together with friends!
  • When used as a sipping liquor: Pour over ice in a lowball glass and serve immediately.
  • Make your own moonshine.
  • Jello shots: When creating jello shots, use half the amount of water provided for in the jello recipe and half the amount of moonshine.
  • If you use any more than that, the jello will not set up properly.

  • Prepare a Mixed Drink: The most popular is to make a pleasant Blackberry Moonshine Lemonade, which is available in many flavors.



  • 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)


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.
  • 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.


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.

Potato Moonshine Recipes with ingredients,nutritions,instructions and related recipes

2021-05-25· Making moonshine is a delightful hobby—especially if you are using fruit mash as the base. Take a look at our top five fruit mash recipes below! One of the most enjoyable aspects of moonshine production is that it is truly a lifelong hobby that never gets old. This is due to the fact that there are several methods for creating high-quality spirits at home. Making your own moonshine… Jonathan Gillham is the author of

  1. 2019-07-07· Obtain 20 free moonshine recipes delivered directly to your inbox!
  2. Take advantage of 20 tried-and-true recipes that are simple, tasty, and time-saving.
  3. Download the Free PDF version!
  4. After you’ve gathered your supplies, you’ll need to figure out how many gallons you’ll need to make your batch.
  5. I’ve made a chart below to show the varied sizes of recipes.
  6. .
  7. .
  8. Fromoffgridmaker.
  9. com Reading Time Estimated for Reviews202 a total of six minutes

In this simple moonshine recipe, potatoes and malted barley are used as the primary ingredients. However, the methods involved in using either of these might be employed alone or in conjunction with additional substances. 8 minutes is the estimated reading time.


Strawberry moonshine mash is a delicious dessert. The mash recipe that follows is for five pounds of mash. 20 pounds of strawberries; 1-3 pounds of white sugar; 3 gallons of water; 2 packets of dry yeast; 1…. 7 minutes is the estimated reading time.

  1. Here are 5 of the most delicious moonshine recipes you’ll ever taste, each with step-by-step directions.
  2. Includes the ever-popular apple pie moonshine recipe, as well as more recipes!
  3. Bourbon made by S.
  4. Salvatore Salmeri.
  5. Recipe for Moonshine Mash.
  6. Moonshine is a type of alcoholic beverage.
  7. Moonshine brewed at home.
  8. Moonshine Whiskey is a type of whiskey made from the distillation of moonshine.
  9. How to Make Moonshine: Step by Step Instructions.
  10. Moonshine Still is a distillery that produces moonshine.

Recipes for Grape Moonshine.

Recipes for making moonshine…

  • Recipe for Potato Vodka Ingredients.
  • 5 Pounds in Weight Malted barley with two rows.
  • Potatoes weighing 25 pounds 7 gallons of water are required.
  • 2 packets of active dry yeast (for bread) (or yeast of choice) Stats.
  • OG = 1.
  • 065 OG = 1.
  • 065 (add sugar if needed to reach a desired gravity) FG = 1.
  • 010 or less than that.
  • The alcohol by volume (ABV) is 7.
  • 2 percent.
  • Process of mashing.
  • Using a vegetable brush, scrub the potatoes clean.
  • Cut the potatoes into chunks.
  • .
  • .
  • Fromclawhammersupply.
  • com 4.
  • 3 out of 5 (326)

The 29th of October, 2014, is dedicated to Potato Vodka / Moonshine.

My first attempt at creating Potato Vodka was a failure, but I had heard of it being created previously in Russia and Poland, and there are other recipes for it available online. For this one, I went with the most basic of recipes… 8 minutes is the estimated reading time.


Attempting to make Potato Vodka / Moonshine: I had heard of it being created in Russia and Poland previously and there are a variety of recipes available for it online, so I decided to give it a shot. For this one, I went with the most basic of recipes… 9 minutes is the estimated reading time.


Our Moonshine formula pays homage to the forefathers of the industry and is so smooth that it was awarded a Great Taste Award in 2020. Hand-picked sweet potatoes are used to create this delectable sipper, which is bottled at 42 percent ABV to keep all of the flavor and flavour imbued by the potatoes. Take pleasure in the flavors of vanilla,…

  • 8th of January, 2016 2 packets of bread yeast, 4 pound 2 row malted barley, 25 pounds potatoes, 5.
  • 5 gallons water, 4 pound malted barley Equipment includes a mashing pot and a copper or stainless steel still.
  • Frompinterest.
  • ca

One serving of this Margarita Moonshine recipe requires about five minutes of total preparation time and delivers one serving. You’ll need the following items to make this dish: 1 lime juice, 1/2 orange juice, 1 teaspoon granulated sugar, 1 ounce moonshine, ice, and a pinch of salt are all you need to make this drink.


Getting Started with Moonshine and Fuel – This is a beginners guide to getting started with moonshine and fuel. Learn how to distill alcohol, ethanol, and even water to make it more potent. This is a fantastic s.

  1. Recipe for Potato Vodka Mash.
  2. Among both men and women, vodka has gained a great deal of popularity recently.
  3. Its alcohol concentration is rather modest, which is why it is employed in a wide variety of cocktails.
  4. It is made out of ethanol and water mixed together.
  5. Despite the fact that its origins may be traced back to.
  6. .
  7. .
  8. Fromstepbystep.
  9. com

2018-03-27· If you like moonshine or tequila, you can find them here. Preparing the Potato Mash Fermenting the Mash Distilling the Mash Collecting the Distillate Conclusion How To Make Vodka – Proven Techniques The Origins of Vodka and Its History Making vodka has been around for 700 years…

MOONSHINE RECIPES: 12 MUST HAVE MOONSHINE RECIPES – THE. 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)
  1. 2020-05-27· These recipes have been passed down through generations of families, and the recipe is still kept a tightly guarded secret by those who continue to manufacture Poitin.
  2. Poitin has the kick of a mule, and it should be consumed with extreme caution.
  3. Poteen is made with the following ingredients.
  4. Potatoes (about 2 lbs, cleaned thoroughly);
  5. raisins (about 2 lbs, rinsed in hot water and diced);
  6. 4 lbs brown sugar Fromyourirish.
  7. com 2 minutes is the estimated reading time.

On May 23, 2018, the following ingredients were used: 4 pounds 1 1/2 pounds potatoes, 5.5 liters water, and 2 packets of bread yeast are all you’ll need to make this dish. Equipment includes a mashing pot and a copper or stainless steel still. 4.4 out of 5 (298)


SP Moonshine Recipe Page (updated on April 9, 2021). The ninth of April in the year 2021. Delicious sipper that has been bottled at 42 percent ABV to keep all of the taste and flavor that the hand-picked sweet potatoes have to give. Enjoy the flavors of vanilla, warm peach and apricot, all topped off with a golden caramel finish to round off your meal.

If you’re a whiskey connoisseur, this is a delightful surprise. Enjoy it plain or over ice. The Sweet Potato Moonshine received a Silver medal at the San Francisco…

  1. 2021-07-29· Quilter’s Moonshine Recipes are the topic of discussion today.
  2. What is Quilter’s Moonshine, and how does it work?
  3. Quilter’s moonshine is nothing more than a handmade recipe for quilting spray starch, and it is not intended to be consumed in any manner.
  4. If you have the opportunity, search for quilters’ sewing rooms on Google.
  5. If you click on the pictures tab, you will most likely see heaps upon stacks of quilting fabric.
  6. There were yards and yards and more yards.
  7. And then there’s the.

2018-10-15· Listed here are the Top 10 Chocolate Mashed Potatoes Recipes. Preparations for the Big Game 101 Apple Moonshine Chow Ermilk is a kind of moonshine. Cakes made with mashed potatoes and fried in the air fryer Greg’s Kitchen is located in the heart of downtown. Recipes Using Ground Italian Sausage and Rice are also available. For your Thanksgiving dinner, try one of these 22 savory mashed potatoes recipes. Moonshine Public Urban Bar Ortigas Hungry Travel Duo Moonshine Public Urban Bar Ortigas Hungry Travel Duo


6 steps to make potato vodka moonshine (instructables) recipes for moonshine mash for 17p inexpensive dinners and food Potato vodka moonshine mead recipe potatoes mashed potatoes in a slow cooker potatoes mash beautiful cs layouts. Share. Tweet. Google+, Pinterest, and other social media sites Email. Articles that came before this one The following article. Articles that are related. Coquito recipe with Puerto Rican eggnog, the greatest coquito dish with Puerto Rican eggnog,… Coquito Recipe that is 100% authentic.

  1. Frombryont.
  2. net

20210906 The moonshine recipes allow you to make a wide variety of mashes, infusions, and spirits of excellent quality, including plum brandy, apricot brandy, pear brandy, williams brandy, apple brandy, hazelnut spirit, grappa, swiss stone pine spirit, nut brandy, gin, absinthe, raspberry spirit and many more. 20210906 There are no expenses, you may learn mashes, infusions, and so much more, and you can even do it yourself. To clean, use bleach, alcohol, or iodine.


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.

  • Frommoonshinestill.
  • com

2018-05-13 Moonshine Mash Potato Recipe (with instructions). The 13th of May, 2018. George Moon and the Old Smoky brand are superior in quality. My live call-in webcasts are held at 10 p.m.

Eastern/7 p.m. Pacific on Wednesdays and Thursdays, and are available for personal consultation. A lot of people ask us how to produce moonshine. It isn’t rocket science, but it is important to toss out at least the first 1 2 of an ounces of the finished product.


The following are the instructions for making the potatoes: 1. Wash and scrub the potatoes to remove any remaining dirt. 2. Cut the potatoes into cubes and place them in a big saucepan. In 7 quarts of water, bring to a boil for roughly 20 minutes or until the vegetables are soft. 3. Do not allow the water to drain. Using your hands or an immersion blender, mash the potatoes until they are fully mashed or mixed.

  1. The following are the instructions for making the potatoes: 1.
  2. Wash and clean the potatoes to eliminate any leftover dirt.
  3. 2.
  4. Cut the potatoes into cubes and place them in a big saucepan with the remaining ingredients.
  5. In 7 gallons of water, bring to a boil for roughly 20 minutes or until the vegetables are soft.
  6. 3.
  7. Do not let the water run off the surface.
  8. Using your hands or an immersion blender, mash the potatoes until they are fully mashed or mixed together.
  9. Fromhowtomoonshine.
  10. co
1 звезда2 звезды3 звезды4 звезды5 звезд (нет голосов)

Leave a Reply

Your email address will not be published. Required fields are marked *