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Post by Granny Smith on Feb 18, 2012 20:26:06 GMT -5
How To Make MoonshineMoonshine is the term that is used to describe alcohol distilled at home, especially in places where home-production is illegal. The homemade whisky got its name from the producers and smugglers who produced liquor at night, under moonshine i.e. the light of the moon, to avoid getting arrested by the police. From there, the term got spread to even legitimate home-production of alcohol. The basic procedure of making moonshine comprises of fermenting a sugar source with yeast, so as to produce ethanol and then using the distillation process, to separate alcohol from the fermented mixture. In the following lines, we have provided the basic recipe for homemade moonshine whisky. How to Make Moonshine at Home Things Needed Water Cornmeal Sugar Yeast Pressure Cooker Copper Tube Vessel (to collect moonshine) Charcoal Instructions Go to the market and buy 25 pounds of cornmeal, 100 pounds of sugar, 100 gallons of water and 6 ounces of yeast. Next, you will be required to collect the necessary equipments, like a few large pots, a large pressure cooker and a coiled copper pipe. Put water in the pot and place it on stove. Keep on boiling it until it reaches a rolling boil. Add cornmeal to the water. The resultant mixture will be known as mash. Keep aside the mash and let it cool down, till it is warm to the touch. Now, add sugar and yeast to the warm mash. Again, keep it aside and let it ferment for 4 to 5 days. Keep on checking the mash and when it stops bubbling, it means that it is ready. At this stage, the mash is known as sour mash or beer. Put the sour mash into the pressure cooker and keep it on fire, till it goes up to 173 degrees Fahrenheit. At this temperature, the alcohol content of the mixture will start rising to the surface. With the help of a coiled copper pipe, passed through cold water, trap vaporized alcohol in a separate vessel. As the vapors from the cooker pass through the cold copper tubing, they will slowly condense into the liquid called moonshine. Finally, filter the moonshine through charcoal, making it absolutely fit for consumption. www.lifestyle.iloveindia.com/lounge/how-to-make-moonshine-2432.html/
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Post by Cyngbaeld on Feb 19, 2012 11:29:34 GMT -5
How do you keep mash from burning in the cooker if you can't stir it?
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Post by Granny Smith on Feb 19, 2012 13:23:56 GMT -5
It probably would scorch some, but you keep it on very low (barely at a simmer).
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Post by Cyngbaeld on Feb 20, 2012 10:31:54 GMT -5
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Post by Granny Smith on Feb 20, 2012 13:06:54 GMT -5
Good link, Kim! We've gotta post these while we can still get them.
FREE MOONSHINE RECIPES.
I don't adivse the selling of untaxed alcohol, but here are some current prices. They vary greatly depending on the location and the quality. This is for informational purposes only.
Honey shine = $200 per gallon
Agave = $180 per gallon
Blackberry brandy = $160 per gallon
Blueberry brandy = $160 per gallon
Strawberry brandy = $160 per gallon
Rye whiskey = $80 to $120 per gallon
Apple brandy = $60 to $120 per gallon
Rum =$70 to $120 per gallon
Peach brandy = $60 to $120 per gallon
Corn whiskey = $45 to $120 per gallon
HERE ARE FREE RECIPES FOR ANYONE THAT WANTS THEM. I HAVE NOT NECESSARILY TRIED ANY PARTICULAR ONE.
I ALWAYS RECOMMEND BLACK BEARDS RUM FOR THE FIRST TIMER.
BLACK BEARDS RUM
Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.
STONEWALLS SOUTHERN WHISKEY
One quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 60 or 65. Do not exceed 70. Add 1 to 3 oz's of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.
Stonewalls Agave
One 23.5 oz bottle of agave nectar (from the sugar isle at Walmart), to every 3 quarts of water. One 4 oz packet of Turbo yeast for every ten gallon mix. Ferments for 7 to 14 days and distill.
Stonewalls Honey Shine
One quart of honey per 1 1/2 gallons of water. One 4 oz Package of Turbo yeast per 10 gallons of mash. Ferments for 7 to 14 days and then distill.
Whiskey
INGREDIENTS:
10 lbs. Whole kernel corn, untreated
5 Gallons Water
1 Cup Yeast, champagne yeast starter
DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
RYE WHISKEY
INGREDIENTS:
7 Lbs. Rye
2 Lbs. Barley
1 Lbs. Malt
6 gallons of water
1 oz Yeast
DIRECTIONS:
Heat water to 70 degrees and then mix in malt and grain. While stirring the
mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2
minutes). Keep mixture at 160 degrees stirring constantly for 2-3 hours to
convert starch into fermentable sugar and dextrin. Filter off liquid and place
into fermentation device and allow to cool to 70- 80 degrees. Immediately pitch
with 3 grams of yeast. To avoid secondary fermentation and contamination add 1
gram of ammonium-fluoride. Stir liquid for 1 minute then cover and seal with a
airlock.Mash will take 5-7 days to ferment. After fermentation is complete pour
into, still filtering through a pillow case to remove all solids.
WATERMELON-PEACH MOONSHINE BRANDY for five gallons
1 1/4 large watermelon
10 peaches
1 1/4 cup chopped golden raisins
15 limes (juice only)
25 cups sugar
water to make 5 gallon
wine or distillers yeast
Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.
GOOD WHISKEY
The ingredients are malt, sugar, yeast and rain water. You can buy the malt from any big supermarket, if they don't have it they will order it for you. The brand names for the malt and yeast I always used was Blue Ribbon, and Red Top. The malt is a liquid and comes in a can, the yeast comes in cakes.
To every can of malt you will add 5 gallons of warm water, dissolve 5 pounds of sugar and add 1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel, or copper, under no circumstances use aluminum. Keep it covered with cheese cloth to keep the bugs out. Keep it in a warm place till it ferments. Then you can cook it off in your still and you have the smoothest whiskey you have ever tasted.
After you run off the whiskey, it is clear like water. You can color it by taking a piece of dry fruit wood (or maple), burn the fruit wood over a flame till it is blackened real good, then drop the burned fruit-wood in your clear whiskey. In a few days the whiskey will be the color of store bought whiskey.
I hope you find this recipe to be to your satisfaction.
JD's Black Label Recipe
It consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed). Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it has cooled to 68 degrees before adding your yeast. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). It then is placed in new, charred American oak barrels where it ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can fish out a piece of half burned white oak from the fire place, crush it up and place this in the container with your product. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a smooth taste.
The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered through maple charcoal again after aging.
Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The spirit should be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup.
WATERMELON-ELDERBERRY MOONSHINE BRANDY
32 Lb watermelon
1 1/4 Lb dried elder-berries
water to 5 gallon
juice and zest of 10 lemons
36 cups granulated sugar
wine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.
MOUNTAIN DEW RECIPE
In making "Mountain Dew" or "White Lightning'" the first step is to convert the starch of the grain into sugar. (Commercial distillers use malt.) This is done by "sprouting" the corn. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm. When the mash gets through "working" or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called "wash" or beer and it is sour..
SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.
WATERMELON-GRAPE MOONSHINE BRANDY
30 Lb watermelon
7-1/2 Lb fresh table red or green grapes
water to 5 gallon
juice and zest of 10 lemons
24 cups granulated sugar
wine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.
INDIAN HEAD CORN MEAL WHISKEY
Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brew shops)
1- sachet of 48 turbo yeast
4- gallons of spring water
After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.
WHEAT GERM RECIPE
you need
1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocery
stores
2oz. of an acid blend witch has citric acid, malic acid and another this can
be found in any liqour stores that sell home brewing stuff
5 lbs sugar the cheep stuff works just as good as the name brand
and 5 gallons of water
1oz of bear yeast
All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream.
WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY
10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated sugar
water to make 5 gallons
wine or distillers yeast
Bring 5 quarts of water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary. Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours. after cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days..
TANGLE-FOOT MOONSHINE
Fermenter - barrel (55 gals)
Option 1
1/2 bushel (30 lb) Corn Meal
3 & 1/2 lbs malted corn
2 handfuls raw rye to form cap on fermenting mash
Optional - sugar, 40 lbs in 2 lots - 10 lb then 30 lb
1 cup of Yeast.
Option 2
1 bushel corn meal
1 & 1/2 gal malted corn
Yield -
Pure Corn 1.5 gal/bushel (28 lb)
Corn & Sugar 6 gal/bushel (28 lb)
1 cup of yeast
KILL ME QUICK
10 gallons of water
5 Lbs of sugar
3 Lbs of cracked corn
3 Lbs of rye
1 Lb of raisins
1 keg of yeast
Mix ingredients together and ferment for 7 to 10 days or until the yeast quits working. Strain and distill.
APPLE PIE BRANDY.
Heat one gallon of apple juice. Do not exceed 150 degrees.
Add one cup of honey, 2 tsp of cinnamon oil and 2 tsp of nutmeg.
Stir until dissolved.
Let this mixture cool down to room temperature and add one fifth of either rum, vodka of shine. Rum is best.
Put into jars and let set for two weeks.
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Post by Cyngbaeld on Feb 20, 2012 14:18:45 GMT -5
I don't drink at all, but alcohol is useful for disinfection, to make tinctures and even to burn in a small cook stove. Not sure how you'd get enough water out of it for burning though.
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Post by Granny Smith on Feb 20, 2012 15:41:43 GMT -5
Freeze it. The water will freeze, but the alcohol won't. After it's a slush, strain off the alcohol. It might be a good idea to freeze it several times, to be sure you got all the water out.
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Post by Cyngbaeld on Feb 20, 2012 15:55:07 GMT -5
I knew that, but I forgot. Thanks! LOL
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Post by BigM on Feb 21, 2012 8:07:34 GMT -5
Freeze it. The water will freeze, but the alcohol won't. After it's a slush, strain off the alcohol. It might be a good idea to freeze it several times, to be sure you got all the water out. That's how..... some people I've read about... make apple jack. BigM |
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Post by Granny Smith on Feb 21, 2012 12:31:39 GMT -5
That's how you make fortified wine, too, but you only freeze about 25% of it, then stir it back into the rest of the batch. If you freeze more, you take out all of the flavor (the fruit juice and sugar)
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Post by joanfromzone6 on Feb 21, 2012 12:53:51 GMT -5
Freeze it. The water will freeze, but the alcohol won't. After it's a slush, strain off the alcohol. It might be a good idea to freeze it several times, to be sure you got all the water out. That's how..... some people I've read about... make apple jack. BigM i've seen it done with canned beer also - |
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Post by Cyngbaeld on Feb 21, 2012 15:29:12 GMT -5
Freezing, if you can do it naturally, should reduce the amount of fuel needed to remove the water.
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Post by mikemiles77 on Dec 28, 2014 21:49:08 GMT -5
How do you keep mash from burning in the cooker if you can't stir it? you strain the mash first through cheese cloth and ony your the liquid. |
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