Sugar-based 'shine
Making moonshine is easy. It is making good-tasting moonshine that most would find difficult. For some people, the process of making moonshine could be considered almost an art. Essentially, time and tons of practice are necessary in order to perfect the technique.
There is no single definitive way to make moonshine. There are tons of variations available since each distiller or moonshiner puts their own twist to the brew. But the following is the most basic and simple recipe that you are free to modify as according to your preference.
Ingredients
You will need distilled water, sugar and a packet of 48 Hours Turbo Yeast.
Equipment
You will need a moonshine copper still and any available equipment present in your kitchen.
You will need a fermenting bucket that has an air lock , a pot still, a filtering tower preferably filled with activated carbon, a stove (or any heat source), a water source, test jar, hydrometer, cooking thermometer, a large spoon.
NOTE: Never use plastic when making moonshine specially when collecting the distillate. Plastic easily melts and burns when it comes in contact with potent moonshine. It is also a fire hazard.
Instructions
Before you start, make sure all the equipment that will be used are clean and free from contamination. Remember that the tiniest spec could spoil the entire moonshine batch.
Fermentation
In approximately eight liters of hot water, dissolve sugar inside a fermentation bucket. Then, add cold water (approximately 17 liters) and mix them all together. Allow the temperature to reach 80 degrees C as this is enough for the yeast to dissolve. If the temperature reaches 90 degrees C, the yeast could be destroyed.
Dissolve the turbo yeast together with the mix. Make sure the yeast particles are dissolved completely. After which, seal securely the fermentation vessel by adding in the air lock.
Make sure the air lock is filled half-full with water as doing so helps prevent any foreign matter from coming in the container. At the same time, gases are permitted to escape.
Allow the batch to ferment for three to ten days at a temperature of 20 degrees C to 30 degrees C. The duration of fermentation will depend on the quantity of sugar used as well as air temperature.
Once the mash reaches level 990 on the hydrometer, the mash is ready to be distilled.
Distillation
This process would require a still. There are two kinds of stills which you can use, a column still and a pot still.
Pot stills make it easier for impurities to enter the distillate thereby allowing the moonshine to achieve a richer flavor. If you are to use this equipment, ensure that the boiler is completely filled up. It has to fill 85% of the volume of the still. Then, assemble the still by placing the boiler on the heat source.
Power on the heat source to high until you see the temperature of the steam reach to 78 degrees C or 173 degrees F (ethanol’s boiling temperature). Then, remove any liquid that enters the still prior to it reaching your desired temperature. Doing so helps remove any methanol alcohol (considered as the foreshots).
Polish
The process of polishing is also known as filtering. When moonshine is polished, activated carbon is usually used as this helps remove colors, odors, toxic compounds, fusil oils and organic pollutants from the moonshine drink.
Activated carbon is the same filter used by large distillers to polish their distilled spirits. However, if you intend to retain the flavor of your moonshine, do not use activated carbon.
Source: http://www.homedistillingequipment.com/blog/how-to-make-moonshine/
Image Source: http://www.uppgrader.com/2011/06/the-original-moonshine/
There is no single definitive way to make moonshine. There are tons of variations available since each distiller or moonshiner puts their own twist to the brew. But the following is the most basic and simple recipe that you are free to modify as according to your preference.
Ingredients
You will need distilled water, sugar and a packet of 48 Hours Turbo Yeast.
Equipment
You will need a moonshine copper still and any available equipment present in your kitchen.
You will need a fermenting bucket that has an air lock , a pot still, a filtering tower preferably filled with activated carbon, a stove (or any heat source), a water source, test jar, hydrometer, cooking thermometer, a large spoon.
NOTE: Never use plastic when making moonshine specially when collecting the distillate. Plastic easily melts and burns when it comes in contact with potent moonshine. It is also a fire hazard.
Instructions
Before you start, make sure all the equipment that will be used are clean and free from contamination. Remember that the tiniest spec could spoil the entire moonshine batch.
Fermentation
In approximately eight liters of hot water, dissolve sugar inside a fermentation bucket. Then, add cold water (approximately 17 liters) and mix them all together. Allow the temperature to reach 80 degrees C as this is enough for the yeast to dissolve. If the temperature reaches 90 degrees C, the yeast could be destroyed.
Dissolve the turbo yeast together with the mix. Make sure the yeast particles are dissolved completely. After which, seal securely the fermentation vessel by adding in the air lock.
Make sure the air lock is filled half-full with water as doing so helps prevent any foreign matter from coming in the container. At the same time, gases are permitted to escape.
Allow the batch to ferment for three to ten days at a temperature of 20 degrees C to 30 degrees C. The duration of fermentation will depend on the quantity of sugar used as well as air temperature.
Once the mash reaches level 990 on the hydrometer, the mash is ready to be distilled.
Distillation
This process would require a still. There are two kinds of stills which you can use, a column still and a pot still.
Pot stills make it easier for impurities to enter the distillate thereby allowing the moonshine to achieve a richer flavor. If you are to use this equipment, ensure that the boiler is completely filled up. It has to fill 85% of the volume of the still. Then, assemble the still by placing the boiler on the heat source.
Power on the heat source to high until you see the temperature of the steam reach to 78 degrees C or 173 degrees F (ethanol’s boiling temperature). Then, remove any liquid that enters the still prior to it reaching your desired temperature. Doing so helps remove any methanol alcohol (considered as the foreshots).
Polish
The process of polishing is also known as filtering. When moonshine is polished, activated carbon is usually used as this helps remove colors, odors, toxic compounds, fusil oils and organic pollutants from the moonshine drink.
Activated carbon is the same filter used by large distillers to polish their distilled spirits. However, if you intend to retain the flavor of your moonshine, do not use activated carbon.
Source: http://www.homedistillingequipment.com/blog/how-to-make-moonshine/
Image Source: http://www.uppgrader.com/2011/06/the-original-moonshine/
Corn Mash
This moonshine recipe is easy to do and comes from J.W. Walstad’s book Simple Sour Mash to Simple Alcohol Fuel. Plus, it is inexpensive to make. This recipe is perfect for any beginner as it does not need expert skill and tons of cooking.
This moonshine mash recipe will produce five gallons. In order to make it, you must have five gallons of filtered water, seven pounds of granulated sugar, seven pounds of cracked corn and a tablespoon-full of yeast.
Unlike cooked mash, this moonshine mash recipe does not require grains in order to acquire starch. Corn is generally used for the flavor while sugar is present in order to extract alcohol from. Once mash is left uncooked, the starch will be converted to sugar efficiently. Also, the additional sugar will easily ferment and therefore provide the most alcohol.
The first run usually produces sweet liquid. The second will produce a sour mash batch. The mash’s flavor and consistency usually becomes evident during the third and fourth run.
The first ferment
Place the ingredients inside the fermenter and seal it. You will see the sugar go through the fermentation process in approximately twelve hours. For the ebullition process to come to a complete halt, three to four days is enough. Then, siphon off the liquid from the fermenting vessel and charge your still.
The most effective method is to ensure that the liquid is siphoned off from the lees’ top. Then, remove suspended solids. Try not to keep the fermenter empty. Place water back to the fermenter in order to avoid the yeast from being destroyed during the distillation process. If there is any corn remaining at the top, scoop these off and replace them with an equal number of cracked corn.
Basics of pot distillation
The first kind of pot distillation is usually done through a conventional pot still. Such a still has no cooling neck or column. The produced distillate therefore has low proof compared to a distillate which passes through a reflux still with a fractionating or splitting column. Such a technique requires more than a single run.
Meanwhile, a reflux still has a column which could be left to cool during the process of distillation. This still is considered more efficient as it could create a high proof quality spirit in a single run.
The first run
Distill your wash in a pot ensuring that the process is run slowly but surely. If you are a novice distiller, it is ideal for two to three drops to be seen every second. Upon collecting the distillate, place 4 to 5 drops on a spoon as well as equal quantities of water. Then, proceed to taste. Once you do, you will quickly recognize any heads which have an off-taste. Throw away 150 ml or about 5 ounces of collected liquid to remove any methanol build-up.
All in all, the process of how to make moonshine mash requires patience and a deep desire to learn and go through the distillation. Essentially, making moonshine is not for the faint of heart. It requires continued attention and discipline. If you are prepared to do all these, then stop reading and start doing!
This moonshine mash recipe will produce five gallons. In order to make it, you must have five gallons of filtered water, seven pounds of granulated sugar, seven pounds of cracked corn and a tablespoon-full of yeast.
Unlike cooked mash, this moonshine mash recipe does not require grains in order to acquire starch. Corn is generally used for the flavor while sugar is present in order to extract alcohol from. Once mash is left uncooked, the starch will be converted to sugar efficiently. Also, the additional sugar will easily ferment and therefore provide the most alcohol.
The first run usually produces sweet liquid. The second will produce a sour mash batch. The mash’s flavor and consistency usually becomes evident during the third and fourth run.
The first ferment
Place the ingredients inside the fermenter and seal it. You will see the sugar go through the fermentation process in approximately twelve hours. For the ebullition process to come to a complete halt, three to four days is enough. Then, siphon off the liquid from the fermenting vessel and charge your still.
The most effective method is to ensure that the liquid is siphoned off from the lees’ top. Then, remove suspended solids. Try not to keep the fermenter empty. Place water back to the fermenter in order to avoid the yeast from being destroyed during the distillation process. If there is any corn remaining at the top, scoop these off and replace them with an equal number of cracked corn.
Basics of pot distillation
The first kind of pot distillation is usually done through a conventional pot still. Such a still has no cooling neck or column. The produced distillate therefore has low proof compared to a distillate which passes through a reflux still with a fractionating or splitting column. Such a technique requires more than a single run.
Meanwhile, a reflux still has a column which could be left to cool during the process of distillation. This still is considered more efficient as it could create a high proof quality spirit in a single run.
The first run
Distill your wash in a pot ensuring that the process is run slowly but surely. If you are a novice distiller, it is ideal for two to three drops to be seen every second. Upon collecting the distillate, place 4 to 5 drops on a spoon as well as equal quantities of water. Then, proceed to taste. Once you do, you will quickly recognize any heads which have an off-taste. Throw away 150 ml or about 5 ounces of collected liquid to remove any methanol build-up.
All in all, the process of how to make moonshine mash requires patience and a deep desire to learn and go through the distillation. Essentially, making moonshine is not for the faint of heart. It requires continued attention and discipline. If you are prepared to do all these, then stop reading and start doing!
Margarita Moonshine
This recipe is from Jim Marshall and The Cove Memphis. Feel free to try it out and tell us what you think. It is reportedly easy to do.
Total preparation time for this Margarita Moonshine recipe is five minutes and yields a single serving. You will need the following ingredients: An ounce of lime juice, half an ounce of orange juice, a teaspoon of granulated sugar, an ounce of moonshine, ice, a lime wedge, sea salt or margarita salt. First step: Combine lime juice, sugar and orange juice in a bar glass or cocktail shaker. Add in the moonshine and place ice in the cocktail shaker. Cover and shake it well. Run around the chilled cocktail glass’ rim a lime wedge. Also, dip the rim in salt. Strain the clear liquid goodness in the glass and serve. Enjoy! Source: http://www.cookingchannel tv.com/recipes/moonshine-margarita-recipe/index.html |
Make Moonshine Jello Shots
Below are various moonshine jello shot recipes to tickle your parched palates.
If you are new to drinking moonshine fresh from a moonshine still and you want to taste this delectably potent hooch without losing your life or going blind, the best thing to do is make a moonshine jello shot – it’s full of flavor but it contains less alcohol compared to a pure shot of moonshine. It’s perfect for those who want to have a taste of clear liquid goodness without being totally turned off by it. You can use moonshine or vodka for this recipe. Feel free to use an alcoholic beverage that suits your preference. These Jello shots are ideal in cocktails. What you will need: 10 oz of moonshine or vodka (take note of the quantities you feel comfortable using) 2-3 oz Jello packages (in any flavor you like). Two cups of boiling water. A cup of cold water. First step: Place two cups of water in a pot and bring it to a boil. Place the contents of the Jello package in the bowl. Stir the mixture until the Jello powder dissolves. Second step: Pour in the vodka or moonshine. Then, include cold water. Voila! You can now place these in small paper cups and chill! Allow these to sit in the fridge for at least four hours. The process is that simple and easy. Feel free to change this recipe as according to your likes and dislikes. You could also add in Mandarin Sparkling Orange Jello flavor package for a more zesty kick as well as half a cup of grenadine. If you want to make Jello Shots from Margarita, the best Jello package flavor is lime. Adding in half a cup of tequila and a quarter cup of Triple Sec wouldn’t hurt. If you are looking to make Amaretto Sour Jello Shots, you will definitely need a cup of Amaretto, two packages of three-ounce lime Jello flavor and two tablespoons of lemon juice. Another tasty Jello Shot recipe involves chocolate covered cherry and requires the use of a three-ounce cherry Jello flavor package, three ounces of crème de cacado, an ounce of vodka, a cup of boiling water, Maraschino cherries, four ounces of white rum, whipped cream. Allow the cherries to soak in the rum. Then, put a cherry inside each paper cup. Mix the Jello flavor in the boiling water and stir. Allow this to cool. After which, add in the cacao and vodka to the cups. Add in a little of the rum and chill for at least four hours. Top all these with whipped cream and serve! Remember that the more alcohol you place in the Jello shots, the less flavorful they will taste. Doing so defeats the purpose of making a Jello shot as it serves to initiate the novice hard drinker to the world of serious alcohol. Be aware that a Jello shot is supposed to give one a buzz but it should also be flavorfully sweet and good. The recipes outlined here are simple. The idea is to make a great tasting concoction with minimal effort. It’s not like your making a whiskey batch from a moonshine still, you’re simply freezing water – alcohol water that is. |
Marinade made from chipotle, lime and moonshine
Moonshine need not be reserved only for your liquor cabinet.
Why drink moonshine when you can eat it like food? Seriously!
This recipe will make you want to eat moonshine off your plate. This is a creative way to serve this age-old clear liquid goodness minus most of the alcohol content.
Believe it or not, the alcohol proof present in moonshine helps cut through the heat from the chipotle that is included in this dish. The end result is a balanced flavor of spice and heat.
You can try this recipe with chicken since the depth of spices present in this moonshine marinade will be evident from the first few tastes. Essentially, this recipe has a kick, it is one that you will savor and probably even crave for.
You will need the following ingredients:
A can of chipotle in adobe, four to five garlic cloves, a cup of brown sugar, juice from two limes, a tablespoon of olive oil, half a cup of moonshine, cilantro and salt.
First step: Combine all the ingredients inside a food processor and press the “puree” button.
Voila! You’re done.
Second step: All you have to do now is select food items to marinate. You can choose to marinate chicken.
Cut a few chicken pieces and put these in a plastic bag. Pour the marinade in the same bag then seal.
The goal is to let the meat soak the delicious spiciness of the marinade for a minimum of one hour. The longer the meat stays with the marinade, the better it will taste.
Third step: The next step is to cook the marinated meat. Heat a large frying pan on medium heat. Then, place the marinated chicken in the pan. Cook the chicken until you reach the desired temperature.
Once the meat is cooked, feel free to place the meat on your favorite pizza, taco or burrito. If you’re Asian, you can eat the marinated chicken along with rice.
Enjoy!
Ever tasted something marinated with moonshine? Now you can authentically say you have.
Source: http://sports-glutton.com/2012/09/12/moonshine-chipotle-lime-marinade/
Why drink moonshine when you can eat it like food? Seriously!
This recipe will make you want to eat moonshine off your plate. This is a creative way to serve this age-old clear liquid goodness minus most of the alcohol content.
Believe it or not, the alcohol proof present in moonshine helps cut through the heat from the chipotle that is included in this dish. The end result is a balanced flavor of spice and heat.
You can try this recipe with chicken since the depth of spices present in this moonshine marinade will be evident from the first few tastes. Essentially, this recipe has a kick, it is one that you will savor and probably even crave for.
You will need the following ingredients:
A can of chipotle in adobe, four to five garlic cloves, a cup of brown sugar, juice from two limes, a tablespoon of olive oil, half a cup of moonshine, cilantro and salt.
First step: Combine all the ingredients inside a food processor and press the “puree” button.
Voila! You’re done.
Second step: All you have to do now is select food items to marinate. You can choose to marinate chicken.
Cut a few chicken pieces and put these in a plastic bag. Pour the marinade in the same bag then seal.
The goal is to let the meat soak the delicious spiciness of the marinade for a minimum of one hour. The longer the meat stays with the marinade, the better it will taste.
Third step: The next step is to cook the marinated meat. Heat a large frying pan on medium heat. Then, place the marinated chicken in the pan. Cook the chicken until you reach the desired temperature.
Once the meat is cooked, feel free to place the meat on your favorite pizza, taco or burrito. If you’re Asian, you can eat the marinated chicken along with rice.
Enjoy!
Ever tasted something marinated with moonshine? Now you can authentically say you have.
Source: http://sports-glutton.com/2012/09/12/moonshine-chipotle-lime-marinade/