Tips on Having Success With Flavored Moonshine Recipes

Finding new and exciting ways to make moonshine is usually the main goal of alcohol enthusiasts. There are so many different flavored moonshine recipes and finding the right one to suit your tastes will take a bit of trial and error. Having success with one of these recipes can be easy when following these suggestions.

Prepping Your Fruit is Important

One of the main things you need to think about when trying to have success with flavored moonshine recipes is prepping the fruit properly. The first thing you need to do is wash the fruit and remove any leaves it may have. Once you have done this, you need to slice the fruit thinly to maximize the amount put into your moonshine.

Getting Your Mason Jars Filled

After the fruit has been prepped, you will need to take the time to get some mason jars ready. You need to fill the mason jars about a third of the way full with fruit. Once the fruit is in place, you need to pour your moonshine in the jar. If you want to make the mix a bit sweeter, add a tablespoon or two of sugar to the mason jar. The last step is to seal the jars and store them in a dark, cool place for about a month.

Straining the Moonshine

The last thing you need to do before consuming the moonshine is to filter it. By taking a cheesecloth and pouring the completed flavored moonshine recipe through it, you can remove any seeds or other parts of the fruit. After the moonshine is filtered, pour it over ice and enjoy!

Do you need quality moonshine making supplies? Contact our team now to find out what we can offer you.

Reasons To Purchase A Whiskey Making Kit

Many people have dreamt of brewing their own liquor, and while it may be illegal, you may still choose to do so, if only to satisfy your creative mind and know that you can. When doing so, it’s important to ensure that you have all the right tools, and may want to purchase a whiskey making kit to help you do things right.

What It Includes

These kits usually come with an oak barrel, completely with spigot, bung and stand. Your liquor will sit in the barrel for a few weeks to age and take on the flavors of the barrel. Likewise, it may also come with a variety of essences, such as spiced rum, scotch, and bourbon to flavor the liquor. You’ll also get the cleaning materials for the barrel, as well as instructions for use.

What Alcohol To Use

If you’re like most people, you don’t want to do anything illegal that could lead to hefty fines. While you can personally own a still or micro distillery, it is not legal to make moonshine with it. However, you may still choose to do so at your own risk. You can find a wide variety of recipes for various whiskeys, including traditional, good, and rye. Each one will require that you use different ingredients, including untreated whole kernel corn, whiskey pure, malt, yeast, sugar, barley, rye, and/or Ammonium-fluoride.

Almost any alcohol can be used, including vodka, grain alcohol, and rye whiskeys. If you choose to make moonshine and age it, you will make the mixture and place it into the whiskey-making kit rather than aging it the way the recipe states. Likewise, you can follow the directions to age the liquor, as well.


If you choose to use an oak barrel, you should note the various aging processes and flavors they produce. For example, bourbon should be aged in a new barrel, while whiskeys can be aged in a used bourbon barrel. Scotch works best when aged in old whiskey barrels, rum in the Scotch, and so on. Therefore, you should start with making bourbon if you want to make a batch of that and follow the chain. However, you can always choose to make bourbon after your whiskeys or scotch before the bourbon, noting that there may be slight flavor differences. However, these changes can lead to unique liquors that can be shared with friends and family.

Consider A Whiskey Making Kit And Some Delicious Apple Pie Moonshine Today

If you’re like most people, you would love to make your own alcohol, by which you can save money. While it is labor-intensive, many people want to do it to see what it’s like or would like to DIY, so they don’t have to spend so much. However, to do so, you will need a whiskey making kit, some recipes, and other supplies.

What You Need

If you can find a set that can help, it will make the process much easier. Likewise, you may want to age the alcohol you make, and there are kits for that, as well. However, you’ll need to determine which type of whiskey you want to make, as there are multiple versions available. Then, you will need to buy all the ingredients, which can usually be purchased at a supermarket or online. You may need five-gallon buckets, burlap bags, and other options, as well as yeast and other things. Likewise, you may need an alembic still to start your alcohol-making kit.

Reasons To Consider Apple Pie Moonshine

The term moonshine can refer to any alcohol that is made anywhere but a brewery. Likewise, some breweries now sell alcohol called ‘shine and use different ingredients like those from a homemade still. Technically, it is illegal to make liquor yourself without having the right permits, even if you just drink it yourself. However, you can create a unique beverage with already-made liquors.

This version of moonshine is designed to taste like apple pie. Everyone loves freshly baked pies of any variety, so it makes sense to try and get that same flavor while drinking your favorite alcoholic beverage.

To make it, you will need some sweet feed, a package of yeast, sugar, and water. You’ll place the feed into a five- or ten-gallon bucket, ensuring that the sweet feed is at least four inches high. Then, you’ll add the sugar and fill the bucket halfway with boiling water, mixing until all the sugar is dissolved. Fill it all the way up with more warm water and when it gets to the temperature recommended for the yeast, add the yeast and the flavoring to make it taste like apples and pies.

You should then cover it with a lid and wait four to five days. You’ll get 150-180 proof whiskey when finished. However, you shouldn’t use a pot still for your apple pie liquor unless you want to filter it when it’s done fermenting. Like us at Facebook

High-Quality Home Distilling Equipment & Products

Distilling is both, a science and an art. At Mile Hi Distilling, we perfectly understand this sentiment and hence bring to you a range of top-grade distilling equipment and products that are guaranteed to satisfy every home distiller’s needs. (more…)

Copper Stills: Pros and Cons

While there are other still materials available-you can take your pick from aluminum, brass and even iron-there’s a definite reason why most distillers still go for copper stills. If you’re new to distilling alcohol, read on to figure out why a copper still for sale is a good choice for you:

It’s a great heat conductor

You’ll need a still with excellent heat conduction properties. Copper fits the bill. If you want to make sure you get good natural reflux production, you’ll want to go for copper over other options available out there.

It removes sulfur compounds

During the fermentation process, you’ll end up sulfuric compounds along with esters. Since these won’t add anything to your final product, brewers take steps to ensure these compounds are removed from the resulting brew. Copper stills help make that happen. Unlike other types of stills unable to remove any of the sulfuric compounds and residue, copper does a great job of ensuring the final product is free from any of those undesirable compounds. That means less work and hassle as well as greater convenience for you.

It makes for a better taste

If you’re after producing premium, quality alcohol, you’ll need to rely on copper for that. With copper, the resulting spirits simply taste better. It also improves the aroma of the final product. All these make for great reasons to go for a copper still for sale. After all, if you want tasty results for you and your customers, then there’s no contest. Copper wins, hands down.

It costs more

However, unlike other materials like stainless steel, copper costs much, much more. That’s because you need a specific amount of thickness to make the material strong enough to handle the process. That adds to the cost. So if you’re on a budget, this might not be your best bet. However, if you consider the long-term benefits you’ll get out of investing in copper over any other material, then the costs might just be well worth it.

It’s harder to clean

Aside from costs, cooper is also a touch harder to clean and maintain than materials like stainless steel. However, that can be easy to put up with, especially if you consider the benefits you get.
All in all, while copper does come with a few drawbacks, the benefits it brings to the table more than make up for them. For more information on where to buy quality copper stills. Call us today.

Making Moonshine? Essential Safety Tips to Remember

Making moonshine is illegal. But that hasn’t stopped a lot of people from experimenting with their own home brews. The process does come with a few risks, though. So here are a few tips for safer distilling at home:

Brush up on the law

Before you do anything else, make sure you know the law, especially in your state. While it’s completely legal to distill water or essential oils at home, you’ll need to apply for a license if you want to try your hand at that moonshine mash recipe. Some of these licenses include the Federal Distilled Spirits Permit, which gives you permission to create drinkable alcohol. Another permit, the Federal Fuel Alcohol Permit, allows you to use non-consumable alcohol such as ethanol fuel to be used during the process.

Have great ventilation

While it’s good to always make sure that there aren’t any vapors leaking from your still, you can’t always be too sure of that. Leaks can lead to flammable vapors so it’s always a good idea to keep your distillation area well-ventilated. That’s also why a lot of home brewers distill outdoors.

Monitor the temperature

It’s important that you keep an eye on the temperature settings and conditions. If you’re using copper stills, you’ve got all the more reason to be careful. It’s easy for the stills to heat up, so if you don’t want any serious accidents and burns, keep a close eye on the temperature so you’ll know if it’s time to turn it down or keep it steady.

Have a fire extinguisher handy

The presence of flammable vapors can start fires. To prevent accidents and burns when you start working on that moonshine mash recipe, keep a fire extinguisher at hand. That way, if small fires do break out, you and your crew will know how to efficiently deal with the problem.

Invest in protective gear

Don’t forget to buy protective gloves and eye gear. Go for heat-resistant materials. That way, you’ll have enough protection from the flames. Steam can also burn, so your protective gear should do a good job of keeping your safe and burn-free.

Don’t drink at work

If you’re distilling your own alcohol, then chances are you love its taste. But if you’re operating any of the equipment, especially the distilling still, it’s always smart and safer to stay away from the alcohol. Save it for when you’re off the clock.

So keep safe. For more information on where to buy moonshine distilling products and more, contact us.

Making Schnapps

Making Schnapps

The Mash:

Of course, an important part of making schnapps is the mash. In fact, some would say it is the single most important aspect of distilling a schnapps. What type of fruit do you want to use in your mash? Apples, pears, peaches, cherries and other similar fruits are very popular for most people. However, there’s a huge list of other fruits and materials to use if you think outside the box a little. Tropical fruits like pineapples and kiwis are some of the uncommon fruits that can produce a very sweet and savory schnapps. Some artisan distillers go completely off the beaten path and make some very cool brandies. Any material that has high sugar and water content can, in theory, create a schnapps. Distilling a schnapps with pine cones can (and has) been done.

Getting the material for your mash is up to you. We’ve had plenty of calls from customers with apple or other fruit trees looking to make a brandy or schnapps. This gives you the option to pick high quality fruit for your mash in abundance. A small tip with picking your fruit straight from a tree, is try to harvest it after a few days of sunshine. The sun takes saps and other fluids from the tree and puts them right at the end of the branches; exactly where the fruits will be.

Picking your fruit up when making schnapps from the store is a perfectly normal and acceptable thing to do as well. Picking store-bought fruit out is a matter of watching out for bruises or other blemishes on the fruit. Try to pick the fruit out when it’s at the peak of it’s ripeness – not after.

Whichever route you take, do your best to start a mash the same day you acquire it. This helps with decomposition of the fruits and will also protect from unwanted contamination. If something occurs, and you’re unable to start the mash the first day, simply put the materials in the freezer and pull them out when you’re ready.  Wash your fruit thoroughly, taking off any leaves, stems or blemishes you notice.

Now, mash up your fruit. Some softer fruits can just be mashed with clean hands. Harder fruits will need to be diced up. Put the diced up fruit in a container and squish until mashed. Note: Make sure your container is clean. Having everything clean is very important in distilling. You may need some extra water for drier fruits in your mash. You’ll want to be aware of just how much water you’re adding. Too much water is bad news, and the same goes for not enough water. Ideally, you’ll want the water to make up less than a 1/3rd of your mash.

Remember when making schnapps to watch your pH level in the mash. Too low or too high of a pH is bad news. Ideal pH level is 3.0 to 3.3. Add extra sugar if you’d like to bump up the sugar content to get higher percentage of alcohol by volume in the wash. Be aware high ABV (alcohol by volume) is not always best. Usually you will sacrifice quality when bumping the quantity of alcohol.

There are several yeast strains that work well when making a schnapps. The pot still turbo with pectic enzyme works well and gets high ABV (alcohol by volume). Champagne  yeast and white wine yeast is also a clean fermenting yeast that can get higher percentage ABV. If the yeast you does not include nutrient then you will need to add nutrient as well. Your local home brew store should carry a yeast and yeast nutrient that will work well for fruit brandy and schnapps. Then seal your mash up tight in the fermenter to begin the process. The fermentation process takes about 7 days.

Distilling Schnapps:

There are different ways to distill fruit mashes. You can distill with solids in the boiler if you are using a still boiler with a jacket like a bain marie double boiler design so you don’t have direct heat on the boiler that can cause fruit to stick and burn. Some people use gas burner under the boiler at low temps until the heat comes up and this will work. Watch out for the stick and burn issues. Internal heating elements will not work when distilling with solids in the boiler.


Using internal heating elements in the boiler the mash will need to be strained well so no particulate sticks to the heating element and burns. Strain through course strainer then through a fine mesh like cheesecloth.


Use a pot still design to distill fruit and carry over flavor. The copper alembic pot stills are a traditional design still that has worked magic for many years distilling schnapps and other fruit based liquor.


Start heating up your pot still. Let the still do it’s thing while keeping some things in mind. One of those things is temperature. We don’t want our mash to heat up too quickly. Bring the temperature up slow. The cleaner you were during your fermentation and mashing process, the less heads you’ll have during the distillation. After your heads have run out (use taste testing to help you figure out when this happens) you will be getting your hearts. This is the best of the best and what you’re looking for with your run. As you get further through your run, you will notice your percentage or proof in the distillate will start decreasing. This is when you know you are starting into the tails of the run. At this point taste and smell regularly. Some of the tails adds character to the spirit and too much will off flavor and ruin it.


As always, artisan distillers constantly try to experiment with new recipes for their drinks and always try to improve the way they do things.  Make smaller cuts and watch closely. As with any hobby or skill, you’ll learn best by doing. Distill, take notes, and try again if you’re not satisfied with your final product. The large amount of different fruits to try with your schnapps makes it a great adventure to take in distilling.



Take a look at this sub-topic to get some info on the different types of schnapps:


Schnapps Made From Berries: Low sugar content and high water content of berries means you’ll need a lot of them to make a good enough mash. Berries don’t store well so be sure to try to mash the same day. The mash you create should be distilled soon after fermentation to lock in flavors. Boil berries slower than normal.


Schnapps Made From Seeded Fruits: Seeded fruits have a higher sugar content than berries, but a lower water content. You’ll use less fruit to make a good mash and have a longer window of time before you need to distill. Watch for damaging seeds during the making of the mash and try to leave the skins on your fruit, as these have a lot of flavor in them.

Schnapps Made From Pitted Fruits: Pitted fruits give off the best flavors when it is mashed and distilled the same day it’s harvested or picked up at the store. Be sure to leave the skins on the fruit and make absolutely sure you haven’t damaged any pits of the fruits. Remove all pits before fermenting.

Which moonshine still is right for you

Which Moonshine Still Is Right For You?:


Some moonshiners are looking for any still to get right into the artisan craft and art of distillation, but there’s a fair number of our customers who know what they want to specialize in, but don’t know what they need to achieve it.  Some only want to use their stills for whiskey and/or brandy, some for super pure neutral spirit, and some for a gin. We’re here to discuss what still is best for your specialization, and what parts best accompany the still for the most productive results.


Let’s start with our most popular tower, the Dual Purpose alcohol moonshine distiller:


The Dual Purpose is an all-around great piece of equipment. It’s named because obviously it has two purposes. It can be ran as a pot still for whiskies or brandies, and as a reflux still for high purity spirits. If you’re looking to have some variety with your product, you’ll be content with this still. It’s capable of producing at 180-190 proof or up to 94%. The still will come in a lot of different types:


An 8 Gallon Dual Purpose,

A 13 Gallon Dual Purpose,

An 8 Gallon two-piece Dual Purpose,

An 8 Gallon Dual Purpose with a Gin Basket

And an 8 Gallon Copper Dual Purpose.


The 8 Gallon will hold about 6.5 Gallons of a distilling wash, making about 1 gallon of distillate, while the 13 Gallon holds close to 10 Gallons. Really, what it comes down to when picking the right Dual Purpose, is how much you’re looking to make. An 8 Gallon will make about a quart of distillate per hour and you’ll end up with about a gallon to a gallon and a half of product when finished. The 13 will work at the same output (a quart an hour) but end up producing around two gallons to two and a half gallons. This is estimated and depends on what the alcohol by volume ( ABV ) that is in the wash and what proof you want to run. Final yield also depends on your cuts. See blog article about making cuts.


For the two-piece, the only difference is it’s with the removable bottom extension, which will make it better when making whiskey, as the shorter column carries over more flavor. If you’re looking for a tower that can do both neutral spirit making and whiskey/brandy making but would like to emphasize more on whiskey making, this is a great option for you.


Even better for moonshiners looking to emphasize on making whiskey while having the freedom of neutral spirit is the Copper Dual Purpose looks sweet and has more copper in the vapor path. This is great when making neutral spirit, brandies, and whiskies. The copper dual is a beautiful tower with all the capabilities of the stainless steel one, but adds the benefit of more copper to pass through during your run. The copper dual comes stock with an upgraded thermometer as well which gives a higher-end look.


The Dual with Gin Basket is a reflux fractionating column that breaks down into three different parts. A bottom extension with a reflux jacket built in will start off the column. Your gin basket will clamp on to the top of that to work as an infusion chamber. Add your juniper berries to make gin or something like cinnamon sticks to infuse your spirit with that kick of cinnamon. The third piece is a little piece of pipe we call a “cup” with a condenser arm welded on. The gin basket on this still can detach for you to run this still for neutral spirit, and both the basket and the bottom extension can detach for you to run this still as a pot still.


Pot Still Moonshine Still

Does making neutral spirit not interest you? The Pot Still is designed for high-flavor, lower-purity spirits with it’s shortened column and simple design. Best part is, if you ever got curious and wanted to try making a neutral spirit, it can still be accomplished with a pot still by distilling your product a second and/or third time and adding something called Rashig Rings and copper mesh to the inside of the still tower. The Copper Pot Still is a winner for whiskies and brandies due to copper alembic onion head and copper condenser.


Believe it or not, there’s even stills that bring more to the table than what the Dual Purpose with Gin Basket. It’s called the Hybrid 4-in-1 Distiller, and it’s some moonshiner’s dream. The Hybrid looks similar to the Dual Purpose with one specific difference: it’s Essential Oil Basket in replace of the regular domed lid. Clamp on the full tower with the bucket to your boiler and run the still as an Essential Oil Distiller capable of vaporizing lavender and other botanicals for infusion, or run it as a regular reflux still the same way. As you’d probably guess, you can also run this as a pot still by collapsing the tower and just using the top with a condenser arm. Here’s what sets it aside from other stills at Mile Hi: It can be used as a filter unit. This means if you want extremely high purity in your spirit without spending the extra money on a separate filter unit, you can have them both with this still. I highly recommend this still for anyone who wants to experience to the fullest with your craft and get the most value for the money spent. The Hybrid comes in both an 8 Gallon model and a 13 Gallon model.


Torpedo Moonshine Still


The Torpedo and the Two-Piece Torpedo is like a Dual Purpose, which will run as a pot still or reflux but with a bigger diameter and length, meaning. The larger diameter will produce more output per hour and the taller column will help purify. Three inch towers will produce about 2 quarts per hour. This tower will come in a 13 Gallon and a 26 Gallon model for serious distilling. The Torpedo utilizes a reflux condenser called a “cold finger” which is a cylinder-shaped reflux condenser built inside of the tower. Use this Torpedo as a reflux still to produce a high-purity neutral spirit, or run this as a pot still for whiskeys and brandies. The two-piece Torpedo will come in handy if you’re looking to focus more on whiskies, as the detachable bottom extension will come out for a shorter column and retain more flavor also easier storage.The bigger 26 Gallon boiler and the bigger diameter makes this still incredibly popular!


Maybe you have a different idea for what you want in your still. The Essential Oil Distiller can take botanicals and certain ingredients and extract the oils using steam extraction. The 8 Gallon Essential Oil comes with a 4L (1 Gallon) bucket and a top with a condenser connected. Not enough? The 13 Gallon model will double the size of the bucket (2 gallons worth) and upgrade the top with a stainless thermometer, as well as a 3 inch diameter tower instead of 2 inch.


I recommend the Mighty Mini for customers looking to get a still that does what the Dual Purpose does on a budget, or someone with minimal space for their still such as an apartment. The Mighty Mini only comes in a 3 Gallon, so you’ll make an estimated yield of about one quart. This is also a good thing for some though. We also just launched a new Mighty Mini still known as the PRO model. It’s a section still design that comes with a 2” sight glass for gins and infusing flavors into your product, as well as a bottom extension that can be taken off for some killer whiskey making.


The Outback was originally designed for international customers to save on shipping and for easy storage. We wanted customers to be able to get the full experience of our best-selling still the Dual Purpose without getting hammered on shipping costs. The Outback is a genius design that can collapse and fit straight into an 8 Gallon milk can for portability. Like all our other reflux stills, the Outback’s bottom extension can be taken out and ran as a pot still, or a full tower for neutral spirit. You’ll also get an upgraded thermometer as a stock option on the still, giving you the upgraded stainless thermometer. If you’re overseas, I’d highly recommend this still to you or if you want to be able to store the complete still in the 8 gallon milk can for easy storage then this is it.


The Traditional Pot Still takes you back to the old pioneer days of moonshine where the moonshiner was responsible for fine-tuning his distillate based purely on the smell and taste of it. No high-tech thermometers or boil enhancement rings, just pure taste-testing. This still will come in both an 8 Gallon with a 2” diameter tower and a 13 Gallon model with a 3” diameter tower. On top of it’s relatively inexpensive price compared to other stills, it teaches you the value of your own intuition when making a craft whiskey or brandy. No trusting a thermometer to do some of the work for you, it’s all up to you.


Thumper Moonshine Still


The Thumper moonshine still is another design that dates way back to the old days of moonshine. This is the very beginning of the reflux still in a way. Thumpers are also known as “doublers” for the sheer reason of utilizing two milk cans rather than one to distill. One milk can will do it’s job of heating up your wash, as usual. As the vapor the still is creating passes through the condenser and into the second milk can, the still cold water in it will “condense” the hot vapors. So, in other words, both milk cans will be distilling the same product at the same time! This results in a double-distillation, saving you time and netting you a nice reward at the end. Thumpers will come in a variety of sizes and types. Take a look at all the different types:


Flute Moonshine Still


Last but for sure not the least is the Mile Hi Flute moonshine still. This still is the most versatile still we offer. This design allows you to add sections or remove sections to adjust the height of the tower. You can remove plates and run as a stripping still or pot still. Add plates and more sections to run as a reflux or fractional still. This still will run high percentage neutral spirit for vodka and will also run all the flavor spirits as well like whisky and brandy. The modular design will allow you to add in a sight glass with screen gasket for a gin basket or infusion chamber. Add a packed column extension to boost the percentage. This design comes in 4″ diameter and 6″ diameter. The design and versatility is the same the only difference which is a big difference is output per hour. The 4″ produces about 3/4 of one gallon per hour running high percentage at 95% and about 1.5 gallons at lower proof brandies at 150 proof. The 6″ tower will produce about 2 gallons per hour at 95% and 3 plus gallons per hour at 150-160 proof. You wont go wrong with the beauty. Boiler sizes are 26 gallon, 53 gallon and 135 gallon. I suggest to use the 6″ diameter towers on the 53 gallon and 135 gallon. Use the 4″ diameter on the 26 gallon.



With all this information provided, think everything over and choose what’s right for you. Here’s a link to our Still Page if you’ve made up your mind and want to get cooking right away!

Moonshine Recipe

Moonshine Recipe

New to distilling and want to try a fun moonshine recipe? Here at Mile Hi Distilling we suggest that a new hobby distillers start with a simple sugar wash moonshine recipe. It is a good easy way to get started and understand the distilling process with your new moonshine still. Then progress to rum and eventually grain distilling moonshine recipes.

Simple sugar wash moonshine recipe;

6.5 gallon wash

Start with 5.5 gallons of hot water about 110 -120F in a fermentation bucket. Then add 18 lbs of sugar and dissolve the sugar in the hot water. Be sure the sugar is stirred until completely dissolved. After sugar is dissolved then let sugar water cool down to about 75-80F then add one packet ( 135 grams ) of 48 Hour Turbo Yeast. Stir in the yeast real good then put a lid and air lock on the top of fermenter. Let it this sit at room temperature about 70-75F for 5 days. At 5 days use Turbo Clear add part A then wait for one hour and add part B then wait for 24 hours to distill. The Turbo Clear will clear out the wash. This doesn’t mean that the wash will be water clear but the Turbo Clear will settle out any suspended yeast or particulate that is in wash to bottom so you can siphon a nice sediment free wash out of the fermenter and into your moonshine still. Use a reflux still to get the highest purity. This simple sugar wash distilling recipe will produce about 20% alcohol by volume in the wash. Wow!! This should get you started!!


Sugar Wash with Cornmeal moonshine recipe: ( adds a slight corn taste without mashing )

6.5 gallon wash

Start with 5.5 gallons of water in a 10 gallon or larger stock pot and bring to a boil reduce heat then stir in 14 lbs of table sugar until completely dissolved then bring sugar water back up to a boil then reduce heat and then stir in 2 lbs of cornmeal. After cornmeal has been added then bring heat back up to simmer then turn off heat completely, put lid on stock pot, and let sit for 60 minutes. After cooling down poor contents of stock pot into fermenter. Let stand until temperature comes down to 80F then add whiskey yeast and let this ferment for 5 days. After fermentation is complete strain wash through strainer and cheesecloth to remove all sediment. Load copper pot still and start distilling.  Add some oak chips to your finished jars for color and flavor.


Rum Moonshine Recipe for Distilling;

A simple fun moonshine recipe for rum is to make a sugar wash and in place of white table sugar use brown sugar. This adds a little more of a rum flavor to the final product. Use a pot still and run at 150-160 proof.


Using molasses and making a Caribbean style rum distilling recipe:

6.5 gallon Batch

Start with 5.5 gallons of water in a stock pot. Bring water up to a boil reduce heat then stir in 5lbs of brown sugar and 5 lbs of Raw Cane Sugar. Bring heat back up to a simmer then add 120 oz of unsulphured molasses.  Stir and heat for 15 minutes then let cool to 80F, pour into fermenter and add One packet of the Mile Hi Rum Yeast or two table spoons of baker’s yeast and let ferment for 10 days. Let settle and siphon off the top into your distiller so no sediment in still. Distill using a pot still. Use some oak chips, oak spirals or age in an oak barrel for a couple months to polish spirit.



Corn Liquor Moonshine Recipe;


Corn mash recipes require cooking and using enzymes or malted barley to convert starch to fermentable sugars. The recipe below is a starting corn moonshine recipe and designed to be simple for the beginner.

10 Gallon Batch

10 lbs of flaked maize corn

4 lbs of milled Distillers Malt ( malted barley ) Malted barley has the enzymes that will help convert starch to fermentable sugar.

We suggest to use 5 lbs of sugar to boost the ABV ( alcohol by volume ) in wash so ultimately more alcohol to distill out.

Put 13 lbs of corn in a large stock pot, preferably a brew kettle with false bottom. If you don’t have a brew kettle then a large stock pot will do. Fill the stock pot one third with water and heat up to a simmer then reduce heat and add 5 lbs of sugar. Dissolve the sugar in the hot water then add 10 lbs of flaked maize corn. Mix in the corn and add more water so corn is under water. Increase temperature to 180F stirring regularly. Then turn heat off and let temperature reduce to 158F then add the milled malted barley. Stir in well and let sit for 90 minutes. After sitting stir real well then strain out all solids so you are left with the sugary corn barley water.  Add a little water to the solids and strain one last time to rinse the grain. Start with a strainer then filter through cheesecloth or brew in bag nylon straining bag. Using a brew kettle with a false bottom works well because you can rinse the grains without using cheese cloth or straining bags to filter out the solids.

When you end up with your sugar corn barley waster in your fermenter let temperature come down to 75F and add in whiskey yeast. Put lid and air lock on and let it sit for 5-7 days. Siphon off the top of your ferment into your still and distill using a moonshine pot still at about 130 proof. Add some oak chips or use a whiskey oak barrel to age spirt for a few months.

Or you distil using a reflux moonshine still to get the highest percentage neutral spirit. Most corn flavor will be left behind when distilling with a reflux still.


If you want to use enzymes in place of malted barley and use 100% corn then see using enzymes below.

With grain mashes we usually recommend a two step approach of Liquefaction and Saccharification. Make sure that the starch in the grain has been properly gelatinized (through high heat ) before proceeding to Liquefaction.


  1. Liquefaction – Taking the mash to a medium-high temperature of 150-165oF, and using a medium temp alpha-amylase (Mile Hi Distilling alpha amylase enzyme) to break the starches down into sugars. We recommend an iodine test every 10-15min to confirm complete conversion.

There will be large and small sugars (dextrins) created in this process.

Keep the pH of the mash in mind; it does affect the activity of the enzymes. PH should be at 6.5


  1. Saccharification – Cooling the mash down to about 135oF and adding a glucoamylase ( Mile Hi Distilling gluco amylase ) do not add until the mash temperature is 135 F or so, the enzyme will will not work at high temperature. This enzyme will turn all the larger sugars (3, 4, 5 chain sugars) into small sugars that the yeast can eat to make more ethanol.

Recommend holding the 135oF temperature for 1 hour before continued cooling to fermentation temperatures.This enzyme will keep working even down into fermentation temperatures.

Who knows, if you really dial in your process you may just end up with an award winning product like George Jones!

Turbo Yeast

Turbo Yeast – How and What to Use:

Mile Hi Distilling is home to a number of different turbo yeast distiller yeast strains. This article is written to describe the differences to help you pinpoint what kind of distillers yeast suits you the best, and the processes associated with using them.

Take a look at this list to get a general idea of the differences of the turbo yeasts:

  1. 24-Hour Turbo Yeast will make 14% Alcohol by Volume in 1 day, and up to 20% in 5. This yeast has extra yeast nutrient to help fermentation process happen quickly. Excellent yeast for moonshine sugar wash.
  2. 48-Hour Turbo Yeast will make 14% Alcohol by Volume in 2 days, and up to 20% in 5. This turbo yeast is an excellent yeast for simple sugar wash fermentations.
  3. Vodka Turbo Yeast has a low congener profile and a great sugar-to-ethanol conversion rate, making it great for high purity neutral spirits or moonshine alcohol.
  4. Rum Turbo Yeast uses a special profile designed to bring an aromatic and pleasant taste to your spirit, which is great for something like Rum designed to be sweet. Excellent yeast to be used with molasses.
  5. Whiskey Turbo Yeast uses a profile designed to work well with malted barley and grains for maximum yield. This yeast works great for single malt whiskey, bourbon, and even corn liquor.
  6. Classic 8 Turbo Yeast requires more sugar and water per wash in order to produce a full 20% ABV wash in rapid time. By far one of my favorites and one of our sellers.
  7. Heat Wave Turbo Yeast is designed to work in temperatures above the 80 Degrees F recommended for other turbo yeasts, perfect when fermenting in areas where fermentation temperatures are hotter than normal.
  8. Pure Pot Still Turbo Yeast includes pectic enzyme packet inside which will work very well with fruits, making this yeast perfect for brandies, grappas, and ciders. Pectic enzyme helps with speeding up the extraction of fruit sugars in the fermentation process.
  9. Triple Distilled Turbo Yeast is designed to produce an ultra-clean fermentation process. This is a great
  • Express Turbo Yeast is the fastest turbo yeast available, giving you a sugar wash ready to ferment in one day with estimated ABV ( alcohol by volume ) of up to 14%. You can wait longer estimated 5 days and get up to 18%

With the exclusion of Heat Wave which is needed for special circumstances, what yeast you choose usually comes down to personal preference. You can really never go wrong with 48-Hour, which is why most people choose it when buying yeast here at Mile Hi.


How to Use Turbo Yeast:

There’s a couple things you should know about turbo yeast. First off, all strains of yeast go dormant when at a certain temperature too cold for them to thrive, and will become inactive at a certain temperature too hot for them to survive. All our packets of turbo yeast will come with detailed instructions on how much water and sugar to use with the yeast, and what temperature it should stay at while fermenting, but you should expect to not have your mash go above 80F (27C) for most of our yeasts, and not dip below 65F (18C).

Another important note is that the whole process of fermentation happens when the yeast runs out of oxygen and needs the dextrin in the sugars in order to keep “surviving”. With this said, make sure when fermenting, your bucket lid stays completely sealed on the bucket, and your airlock is snug and in place. It should take no more than 2 days for your airlock to start bubbling as carbon dioxide releases. If your airlock is not bubbling, something might be wrong with the fermentation. We suggest taking these steps:

  • Opening up fermentation bucket, and taking the temperature of the wash using a thermometer. Also what temperatures in the room that your fermenter is in. Are you in the zone.
  • Stirring mash with a spoon and looking for anything still granulated or undissolved sugar. Sugars must be completely dissolved prior to adding yeast.
  • Temperatures must not be too hot or too cold prior to adding yeast
  • Check the tightness on your lid, you could have a lip seeping in air.

Now, assuming everything is going right, your airlock is bubbling, and the yeast is doing it’s job, you’ll have an option. You can wait 2 days, and start the distillation at the cost of losing some alcohol by volume or percentage of alcohol in your wash, or you can wait five days and get the most alcohol by volume in your wash which will ultimately get the most out of your moonshine still run.

When using turbo yeast you’ll see instructions on the label like 14% ABV in 2 days, and 20% ABV in 5 days. That’s the great thing about Turbo Yeast if you’re planning to make brandies, or other low percentage spirits. It shaves off a fair bit of time, and leaves you a lot more productive.

48 hour turbo yeast

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