A Quick Recipe for Making Moonshine

A Quick Recipe for Making Moonshine

The basic ingredients: corn meal sugar water yeast malt The basic process: Mix all ingredients together in a large container. After mixing, move the mixture, called "mash," into a still and leave it to ferment. How quickly this process occurs depends on the warmth of the mash. Heat the mash to the point of vaporization at 173 degrees. The mash will produce a clear liquid, often the color of dark beer. You must watch this process with careful attention. Trap vapor using a tube or coil. The vapor will be transferred into a second, empty container. The resulting condensation is the moonshine. It is then ready to drink or sell. Keep mash in container. It is now called "slop." Add more sugar, water, malt, and corn meal and repeat the process. Repeat the process up to eight times before replacing the mash.

APPLE PIE BRANDY.

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 disolved.

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. 

KILL ME QUICK

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.

TANGLE-FOOT MOONSHINE

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 

WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY

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.. 

WHEAT GERM RECIPE

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. 

INDIAN HEAD CORN MEAL WHISKEY

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.