What is moonshine mash made out of

Stir continuously. Remove the pot from the heat and mix the sugar into the mash until it is completely dissolved. Remove the solids and pour the mash into the fermenter.

Add water to reach the 6-gallon level. Add the yeast on top of the mash and close the fermenter with the lid. Shake the fermenter for seconds to incorporate air into the mix. Place the bucket in a dark area at room temperature and let it ferment for 1 week. Ingredients 20lbs. Peaches 6 lbs. Add the water and heat it until it goes up to degrees Fahrenheit. Add the sugar and stir until it is completely dissolved.

Remove from the heat and let it cool to 80 degrees Fahrenheit. Pour the mixture into the fermenter and add yeast. Close the fermenter using the lid. Let it ferment for 5 days. Strain the concoction and distill. Refrigerate a quart of the distilled product to bring back the flavor. Ingredients 16 oz. Water 2 Mature Brown Coconuts 0.

Sugar Rum How to Make Open up the coconut by drilling a hole in it. Pour out the coconut water into a container if you want to keep it. Put the coconuts in the oven for 15 minutes at degrees Fahrenheit. Break the shells off the coconuts using a hammer and scrape the white raw coconut meat. Clean the meat through running water to remove any unwanted particles. Use a food processor or blender to break down the meat. Pour water in a pot and bring to a boil. Add sugar and stir until it is dissolved.

Let it simmer, and add the raw white coconut meat. Pour the mixture into a jar and top it off with some rum. Close it with a lid and keep it in a cool dark place. Let it soak for 3 weeks. Shake the jar at least once a day during this time.

Just one small packet of yeast roughly 2. Once the yeast is in the mash simply give it a little stir or shake up the container a little bit. Take your bung and airlock and put it on your fermenter. If you do not have an airlock it is HIGHLY recommended you buy one, they are inexpensive usually around a dollar a piece you can pick one up here.

At this point you should have your mash with yeast in a fermenting container with an airlock on it. Now all you have to do is wait; after weeks fermentation will be complete and no more alcohol will be produced. If you have a hydrometer you can take gravity readings of your mash after around a week and if you get the same reading for 2 or 3 days in a row then you know fermentation is complete.

A hydrometer is a device that tells you specific gravity and alcohol percentage of a liquid. It is not necessary to have one in the beginning however can be a useful tool especially for knowing the alcohol percentage of your finished moonshine. You will need separate ones however for testing your mash and moonshine one can test low alcoholic percentage and another can test high.

Now you have your mash fermented and it should be around percent alcohol depending on what kind of yeast you used. Distillation separates the alcohol in the mash from the water. If you are at this point unsure how distillation works or how a still itself works please read this page.

If you have a properly made still if you need a still please read this still guide then you are ready to go, all you need is a source of heat. The process is pretty simple. However it is also going to be made as easy as possible for folks to do at home so there will be some differences in how this will be made compared to how some professional moonshiners would do it simply because it would be too difficult for homemade purposes.

Still — The piece of equipment in which the mash is distilled in, the mash is boiled and then condensed into liquor in the still.

Distillation — The process that turns the low alcohol mash into high alcohol moonshine, occurs in the still. This is a naturally occurring process. The ingredients you will need are: Corn Meal Sugar Water Yeast Distillers yeast is recommended You are going to need a still, this is the single most important aspect to making moonshine, or any liquor for that matter.

Heads contain compounds such as acetone, acetaldehyde, and acetate. These compounds are not desirable and smell bad. Set them aside. The hearts contain ethanol and other desirable compounds. They have a rich aroma and taste, and are quite smooth. Keep this. The richness of the middle part of the run will fade into what are called the tails. This section of the run has a dull, watery taste. Keep this and blend with heads for future runs. Is distilling legal?

According to federal rules, owning a still of any size is legal and does not require a permit. However, the still must only be used, or intended to be used for distilling non-alcoholic substances. If one intends to distill alcohol, a federal DSP or fuel alcohol permit is required, in addition to state and local permits. Additionally, some states prohibit still ownership under any circumstances, regardless of the use or intended use. The distillation equipment sold by Clawhammer Supply is designed and intended for legal uses only and the information in this article is for educational purposes.

Great tutorial thanks. Can less corn be added as my pot is not big enough for 9LB flaked corn by the time it is cooked. Could extradited be used or do you advise 2 lots to make them add them together? I started a sugar wash, I was wondering if raisins would be good enough for the yeast to feed off of? Is the yeast nutrient listed the same as nutritional yeast? How can you increase the alcohol content to reach over 90 percent. Im new to this and i ran my third batch.

Well ran it for a bit and it turned to distilled water. Any help would be good. After removing grains from fermenter and draining after sitting for required time, then you pasteurized,do you add grains back to fermenter or have they already did there part? This is a new method for me, always left grains in fermenter when adding yeast, never tried the mesh bag or screen before. I throw away the fore shots equal to 3 ounces per gallon in the still.