How do you make "Moonshine"?!
Answers:
First you purchase a place in the Everglades, then you construct an illegal still, have a few children by a redneck woman, and distill illegal and brain rotting alcohol!. Surely Threshers is more convenient Philip!?Www@FoodAQ@Com
Moonshine takes a while to make and it requires alot of water and sugar!. It is also very unsanitary because while it is fermenting rats and birds and anything else can fall into the batch!. I was also told by my grandmother that some people even put cow patties (cow maneur) in the batch for flavor!. Buy your moonshine from a bootlegger, it takes too much to make and not to mention, its against the law!. Check out the documentary bootleggers and rumrunners from the History channelWww@FoodAQ@Com
Go put a jar outside the night of a full moon!. At about 3AM, go back out and put the top on the jar!. You'll have the moonshine in said jar!.
Please, hold your thanks!.Www@FoodAQ@Com
Please, hold your thanks!.Www@FoodAQ@Com
open a container of applejuice and let it ferment for over a year in a warm environment!.Www@FoodAQ@Com
the moon shines well enough by its selfWww@FoodAQ@Com
oh i've heard that stuff gets people wasted after 1 shot!. i'm too afraid to try it lolWww@FoodAQ@Com
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!.
Yields about 12% alcohol!.
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!.
Yields about 7% alcohol
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 iWww@FoodAQ@Com
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!.
Yields about 12% alcohol!.
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!.
Yields about 7% alcohol
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 iWww@FoodAQ@Com