How to Make Moonshine | Complete Beginner’s Guide

How to Make Moonshine:
A Distillers Guide For Corn Moonshine

Last Updated on August 19, 2026

When I explain moonshine to someone who is new to distilling, I like to start with the mash. There’s something memorable about a simple mixture of corn, water, malted barley, and yeast slowly transforming over time. It looks simple in the bucket, but every small decision you make along the way can affect what comes out at the other end.

So, what is moonshine? In simple terms, moonshine is generally an unaged distilled spirit, traditionally associated with corn whiskey. I like to think of it as whiskey before it puts on a suit and spends years in a barrel. In the corn moonshine recipe below, we’ll start by making a corn mash, ferment it, prepare it for distillation, and walk through the basic distilling process from beginning to end.

In this post, we are going to walk you through how to make your own moonshine from mixing your corn mash recipe through jarring. If you’re researching how to make moonshine at home or how to make homemade moonshine, this guide will show you what the process involves from start to finish for educational purposes. All of the supplies you’ll need can be found in our shop. Learning to make moonshine is both art and science. The best skill to focus on from the beginning is attention to detail.

One thing beginners often underestimate is how long it takes to make moonshine. The active work is only part of the process. With this recipe, the corn mash typically needs about 1–2 weeks to ferment before it is ready for the next stage, so patience matters just as much as temperature, measurements, and technique.

If rye whiskey or tequila is more your speed, check out our guides on how to make a rye whiskey and how to make tequila. Check out our Mile Hi Distilling moonshine still kits.

By the end of this guide, you’ll understand what goes into a traditional moonshine mash recipe, how fermentation works, how moonshine is distilled, and how the different portions of the distillate are separated.

Let’s jump in.

***Before we get started. It is illegal to distill spirits at home. This guide is meant as a hypothetical walk-through. Mile Hi Distilling doesn’t condone any illegal or illicit behavior and cannot be held responsible for the actions taken by any individuals not acting within the parameters of the law.***

Let’s jump in.

Browse By Step. Click on any of these links to jump to the step you want to see:
Getting Started: Picking Your Type of Moonshine Mash
How to Make Moonshine: Corn Mash Recipe
Fermenting Your Mash
Distilling
Collecting Your Distillate
Conclusion
FAQs

Getting Started: Picking Your Type of Moonshine Mash

There are several types of mash we can choose from when getting ready to produce a batch of moonshine. For the purists, a corn whiskey mash is the route to a true-to-history, smooth, full-flavor moonshine.

Clever corn farmers caught on to the fact that they could distill their own crop to increase profits. This realization led to the creation of our beloved hooch.

Next, is the “Sugar Shine” approach that is gaining in popularity, especially amongst beginners. By eliminating the corn flavor tones, creative distillers can create anything from apple pie to chocolate-flavored moonshine. This has led to the rise of flavored moonshine that is becoming increasingly popular.

Finally, there is the hybrid approach where we augment our corn mash with added sugar. This can double your production of mash with the same amount of corn. A hybrid mash tends to be more convenient and economical while still achieving more traditional flavor profiles.

For this guide, we’ll walk you through the traditional Corn Whiskey Mash. However, feel free to use one of the other methods using guides you find elsewhere in its place. For a guide on making apple pie moonshine, check out our apple pie moonshine recipe.

How to Make Moonshine: Corn Mash Recipe

How to make corn moonshine mash

Image: Shannon Tompkins/Flickr

Base Moonshine Ingredients and Materials:

5 Gallons of Water
8.5 Pounds of Flaked Corn Maize
1.5 Pounds of Crushed Malted Barley
Yeast
Mash Pot
Fermentation Bucket
Heat Source
Thermometer
Long Spoon

Procedure:

Place your mash pot on its heat source and pour in 5 gallons of water.
Heat water to 165 °F.
Turn off heat source when you reach 165 °F and immediately stir in 8.5 pounds of Flaked Corn Maize.
Stir mixture continuously for 7 minutes.
Check temperature and stir mixture for 30 seconds every 5 minutes until the temperature cools to 152 °F.
When the mixture has cooled to 152 °F, stir in 1.5 pounds of Crushed Malted Barley.
Check temperature and stir for 30 seconds every 20 minutes until the mixture has cooled to 70 °F. This process takes several hours on its own, but can be sped up significantly with the use of an immersion cooler.
When the mixture has cooled to 70 °F, add yeast.
Aerate the mixture by dumping it back and forth between two separate containers for 5 minutes.
Pour the mixture into your fermentation bucket. We carry complete kits for these as well as the materials to produce your own. It is important to have the bucket, cap, and air-lock. A spigot also makes for easier pouring.

George Duncan over at Barley and Hops Brewing also has a great video on How To Make a Great Moonshine Mash. Check it out below!

Fermenting Your Mash

Materials:

Fermentation

Store the mash to ferment for 1-2 weeks at room temperature. Temperature is important if it gets too cold the fermentation can stop because the yeast goes dormant.

For best results, use a hydrometer and check specific gravity at the start of fermentation and when fermentation is complete to ensure that all sugars have been used. This will tell you how much ABV ( alcohol by volume ) your fermentation produced. Be sure to write down the specific gravity reading at the start of fermentation and at the end of fermentation. Use formula to tell you how much alcohol was produced. See how to use hydrometer video

Straining

Siphon mash water out of the mixture, taking care to leave behind all solid material and sediment, and into a container to adjust pH. Straining your mash water through a cheesecloth is recommended at this step. Leaving solid material in your mash water can cause headaches you’d rather avoid.

(Advanced) Some distillers will add 2tsp of gypsum to their mash water at this point. They then test the pH of their mash water. The ideal pH is 5.8 to 6.0. Use citric acid to bring the pH down and calcium carbonate to bring it up.

How To Make Moonshine: Distilling

Materials

Moonshine Still
Fermented and Strained Mash Water
Cleaning Products
Column Packing

Great job! You’ve completed the heavy lifting of producing mash water for your moonshine! Now it’s time to distill and separate all of that alcohol content into a purified form. Like making mash, distilling is as much an art as it is a science.

The best way to become a good distiller is to practice. We recommend taking notes throughout the process so you can become better with each run. If you’re in need of equipment or supplies we’ve got you covered.

We carry everything from the traditional copper still, to stainless reflux units, to the new Grainfather Brewing System. We also carry quality supplies from high quality grains to a replacement carbon filter.

Prepping Your Still

Keeping up on prep-work for your still is mission critical. Even if you cleaned your still after your last run and let it sit for a while, it is still recommended to clean it before transferring your mash water. This is especially the case on copper stills that are showing a salt buildup.

If you add packing to your column, this is the time. Pack your column with the amount of copper packing that is appropriate for your setup.

If your setup has a condenser, hook up your water input and output.

Finally, it’s time to add your mash water to the still. Again, you can use a cheesecloth or auto-siphon to transfer the mash water into your still without including solid material.

The name of the game here is reducing the sediment in your mash water to as close to zero as possible.

Running Your Still

Now for the fun part! Distillation is an incredible process. If you’re not familiar with the science, here’s the quick and dirty. Distillation is the process of separating different chemicals by taking advantage of different evaporation temperatures between the chemicals.

This process is not creating alcohol, it is separating it from all of the other substances in your mash water. You created all of the alcohol during fermentation (well, the yeast did).

Slowly bring your temperature up to 150 °F. Once you reach 150 °F, if your setup has a condenser turn on the condensing water.

Next, dial up your heat source to high until your still starts producing. Time your drips as they speed up until you reach 3 to 5 drips per second. Once you reach this rate, dial down your heat to maintain it (usually the “medium” setting).

How To Make Moonshine: Collecting Your Distillate

How to make moonshine heads, hearts, and tails

Congratulations, you went from researching How to Make Moonshine to making your own moonshine! As you’re producing your distillate, make sure you are dripping into a glass container. Never use plastic containers as this can lace your product with BPA among causing other issues.

Collecting Foreshots

The first approximately 5% of your production will be the foreshots. These contain the earliest-evaporating alcohols in your mash water and should never be ingested.

Foreshots can contain methanol and should never ever be consumed. Methanol can make you blind among causing other problems. Collect the foreshots in their own container and throw them out.

Collecting Heads

The next approximately 30% of your production are considered the heads. The heads also contain volatile alcohols like the foreshots. However, rather than causing blindness, the effects are less extreme – like one hell of a hangover.

The heads will have a distinct “solvent” smell from alcohols like acetone that are present. Like the foreshots, collect your heads in their own containers and throw them out.

Collecting Hearts

This is the good stuff, mostly ethanol. The hearts make up the next approximately 30% of your production. At this point you should start losing the harsh, solvent smell present during the heads. The flavor of corn mash moonshine should now be smooth and sweet.

This is the stage where skill and experience come most into play. Isolating your hearts well, while maximizing production of them is a bit of an art. Using science and senses, a good distiller will “shine” at this stage.

Collecting Tails

As you reach the end of the ethanol and move into the final stage of your production you hit the tails. The tails will be approximately the last 35% of your production. The tails will taste very different from the hearts.

You’ll notice a steep drop in sweetness, and even begin to see an oily top-layer on your product. The product will begin to feel slippery between your fingers. This is due to water, carbohydrates, and proteins present. You can set your tails aside for later distillation or toss them.

Conclusion

You made it, well done. We hope you made a knockout batch. Now all that is left is to thoroughly clean your entire setup. Allow to dry thoroughly and store in a cool, dry place.

When learning how to make moonshine, you are playing the part of both scientist and artist. This is a delicate dance that can take years to really cultivate. We recommend always keeping detailed notes on your moonshine production. Then, upon review, you can identify opportunities to improve in the future.

Thanks for visiting Mile Hi Distilling and don’t forget to check out our shop should you need any supplies or moonshine ingredients. You have now successfully learned how to make moonshine with a corn mash recipe!

If you enjoyed this guide on how to make moonshine, check out our other guides on how to make rum and how to make vodka.

Let us know what you thought of this guide by leaving a comment or a star rating below.[kkstarratings]

Last Updated on August 19, 2026

FAQ: How to Make Moonshine

What’s the difference between moonshine and whiskey?

Moonshine” usually refers to unaged distilled spirits (often from corn/sugar mashes), while whiskey is typically aged in oak and follows more defined style rules.

How do you know when fermentation is finished?

Signs include stable hydrometer readings for 2–3 days, reduced bubbling/airlock activity, and the wash tasting dry rather than sweet.

What’s the safest way to handle foreshots and heads?

Proper technique and conservative cuts are critical. Discarding foreshots and making careful heads cuts reduces unpleasant/unsafe compounds and improves final taste.

What proof should you collect moonshine at?

Collection proof depends on still type and goals. Many distillers collect higher proof and dilute to drinking strength later, but control and cuts matter more than chasing proof.

Why does moonshine sometimes turn cloudy when diluted?

Cloudiness can happen when oils and congeners fall out of solution after dilution (especially with flavored spirits). Proper cuts and gradual dilution help reduce it.

Additional Moonshine FAQs

Is moonshine 100 proof alcohol?

Not necessarily. Moonshine can be bottled or collected at many different proof levels. 100 proof means 50% alcohol by volume, not 100% alcohol. As a simple rule, proof is twice the alcohol-by-volume percentage, so a spirit that is 40% alcohol is 80 proof.

Why is moonshine so bad?

Moonshine itself isn’t automatically “bad,” but it has a risky reputation because illegally or poorly made spirits may have an unknown alcohol strength or contain unwanted contaminants. I always stress that you need to know exactly what you’re working with. Homemade or unregulated spirits can contain impurities or unusually high levels of alcohol, and improper production can create serious health risks.

Is home distilling legal now in the US?

No, not for beverage spirits without the proper federal approval. Federal law allows adults to make limited amounts of beer and wine at home, but it does not provide the same exemption for distilled spirits. To legally produce distilled spirits, you need to operate through a TTB-qualified distilled spirits plant and follow any applicable state and local laws as well.

Does moonshine get you really drunk?

It certainly can, especially if it is high proof. What matters is how much actual alcohol you consume, not whether the bottle says moonshine, vodka, whiskey, or something else. Higher-proof spirits pack more alcohol into the same amount of liquid, so it can be easy to underestimate how much alcohol you are actually drinking. Excessive alcohol consumption can lead to alcohol poisoning and other serious health problems.

Which is stronger, Everclear or moonshine?

It depends on the moonshine. Everclear is available in versions as high as 190 proof, while moonshine doesn’t have one standard proof. Some moonshine will be much lower than Everclear, while the strength of distilled spirits can vary considerably depending on how they are produced and diluted.

Can moonshine expire?

Plain, unflavored distilled spirits are very shelf-stable when properly sealed and stored. They don’t spoil quickly like beer, wine, or food, although the flavor can slowly change after a bottle is opened. Flavored moonshine is a different story because added fruit, sugar, cream, or other ingredients can shorten its shelf life.

What is illegal moonshine proof?

There is no specific proof that suddenly makes moonshine illegal. A 100-proof spirit isn’t illegal simply because it is 100 proof. Under federal law, the bigger issue is whether distilled spirits were legally produced at a qualified distilled spirits plant—not the proof of the finished liquor.

Can I make my own moonshine still?

Owning a still and legally using one to produce beverage alcohol are two different things. Federal rules allow small stills to be used for certain legal purposes, such as distilling water or extracting essential oils. However, you cannot legally use a home still to produce beverage alcohol unless you meet the federal requirements for a qualified distilled spirits plant. State and local rules may add additional restrictions.

What are common mistakes in moonshine mash making?

The mistakes I see beginners run into usually come down to temperature, fermentation, cleanliness, and leaving too much solid material in the mash. If the mash gets too cold, the yeast can go dormant and fermentation can stop. I also recommend using a hydrometer rather than simply guessing when fermentation is finished, and carefully straining out corn and sediment before moving on.

Is moonshine stronger than vodka?

It can be, but not always. Vodka sold under the federal standard is bottled at at least 40% alcohol by volume, or 80 proof, while moonshine does not have one universal proof. The easiest way to compare them is to look at the actual proof or alcohol-by-volume percentage rather than the name of the spirit.

What states can legally make moonshine?

If by “make moonshine” you mean distilling beverage spirits at home without federal approval, no state law can make that federally legal. Federal law prohibits home production of distilled spirits outside a qualified distilled spirits plant. State laws still matter because individual states and local governments can have additional requirements of their own.

Is moonshine just vodka?

No. I wouldn’t consider moonshine and vodka the same thing. Moonshine is a broad informal term usually used for unaged distilled spirits and is often associated with corn whiskey. Vodka, on the other hand, is a specific type of neutral spirit defined under federal standards. Traditional corn moonshine keeps more of the character of its grain, while vodka is produced as a neutral spirit.

Is moonshine harmful to your health?

Moonshine contains alcohol, so it carries the same basic risks that come with drinking other alcoholic beverages. Drinking too much alcohol can lead to alcohol poisoning, injuries, liver disease, heart problems, and other health issues. Illegally or improperly produced moonshine can create additional risks if it contains contaminants or dangerous levels of methanol.

Why is it illegal to make your own distilled spirits?

Distilled spirits are tightly regulated under federal law. Unlike home beer and wine, there is no federal personal-use exemption that allows you to simply distill liquor at home. Distilled spirits production has registration, permitting, recordkeeping, and federal excise-tax requirements, which is why legally producing spirits requires a qualified distilled spirits plant.

How much will a 5 gallon still make?

A 5-gallon still does not automatically produce 5 gallons of moonshine. The final amount depends on how much alcohol was created during fermentation, the strength of the mash, how the still is run, and how much is separated during the cuts.

That’s why I recommend using a hydrometer before and after fermentation. Those readings tell you how much alcohol fermentation actually produced, which gives you a much better idea of potential yield than still size alone.

Can you let moonshine mash sit too long?

Yes. Once fermentation has finished, there usually isn’t much benefit in leaving the mash sitting indefinitely. In this recipe, I recommend allowing about 1–2 weeks for fermentation and using hydrometer readings to determine when the sugars have been used up rather than relying only on time or airlock activity.

If your hydrometer reading remains stable for two or three days and the mash tastes dry rather than sweet, those are good signs that fermentation has finished.

What US states allow home distilling?

When it comes to making distilled spirits for drinking, I wouldn’t rely on a list of supposedly “legal” home-distilling states. Federal law applies nationwide and prohibits producing distilled spirits at home without qualifying as a distilled spirits plant. Even if your state has more relaxed rules, that does not remove the federal requirements. Always check federal, state, and local rules before distilling alcohol.

How much moonshine can I make from 10 gallons of mash?

There isn’t one fixed answer because 10 gallons tells me the volume of the mash, not how much alcohol is actually in it. The amount of finished spirit depends on the alcohol created during fermentation, the proof you collect at, and how much of the run is separated into foreshots, heads, hearts, and tails.

For example, two 10-gallon batches can produce very different amounts if one fermented to a higher alcohol percentage than the other. That’s another reason I recommend taking hydrometer readings at the beginning and end of fermentation—you can use those readings to estimate how much alcohol your mash actually produced.

By Robert Doran|August 31st, 2017|Guides, How To, Info, Moonshine|

118 Comments

jamiehurst33 April 4, 2025 at 1:26 pm

I’m trying a double mash in hopes of a higher sugar bank. My reasoning is if all sugar doesn’t convert, ferment again after running 1st batch. 8 gal run. Any suggestions?
jamiehurst33 April 4, 2025 at 1:26 pm

I’m trying a double mash in hopes of a higher sugar bank. My reasoning is if all sugar doesn’t convert, ferment again after running 1st batch. 8 gal run. Any suggestions?
Mark Frederick March 12, 2024 at 11:03 pm

Very precise and descriptive explanations. Great lesson
- jamiehurst33 April 4, 2025 at 1:39 pm
  
  I would also use distilled water to reduce the minerals in the water. You’ll have to add specific minerals to it but would reduce the buildup on the elements as Boo explained. Still not sure how those bits floated up with the alcohol steam as they would be weighted. Verify your pot still materials are stainless or pure copper for safety.
Mark Frederick March 12, 2024 at 11:03 pm

Very precise and descriptive explanations. Great lesson
- jamiehurst33 April 4, 2025 at 1:39 pm
  
  I would also use distilled water to reduce the minerals in the water. You’ll have to add specific minerals to it but would reduce the buildup on the elements as Boo explained. Still not sure how those bits floated up with the alcohol steam as they would be weighted. Verify your pot still materials are stainless or pure copper for safety.
ggary August 13, 2023 at 7:34 am

I am new to distillation, I have made wine before, I purchased a 20ltr pot still and distilled a batch of elderflower wine, it returned just over a litre at 27% ABV………..even though I cleaned my equipment I was getting black bits in the distillation, can anyone advise me on where I am going wrong, much appreciated……….. Gary
- Evan August 15, 2023 at 6:40 am
  
  Hey, man. A little stumped on this one as well. Here’s a few things you can take a look at:
  
  1. Have you ever had any mashes be scorched when they’re in the boiler? This could be residue from a burnt mash/wash and it would require an extensive cleaning solution to fully pull it all out. I recommend PBW cleaner and run for at least an hour in the still.
  2. Are you using an internal heating element? Is your element going bad? They typically have a life cycle of around a few months. If a mash was scorched or the element is getting old, it’ll start to flake off little bits of burnt residue on the stainless element. Replacing the element should fix the issue.
  
  Thanks
  Boo
  Mile Hi Distilling
ggary August 13, 2023 at 7:34 am

I am new to distillation, I have made wine before, I purchased a 20ltr pot still and distilled a batch of elderflower wine, it returned just over a litre at 27% ABV………..even though I cleaned my equipment I was getting black bits in the distillation, can anyone advise me on where I am going wrong, much appreciated……….. Gary
- Evan August 15, 2023 at 6:40 am
  
  Hey, man. A little stumped on this one as well. Here’s a few things you can take a look at:
  
  1. Have you ever had any mashes be scorched when they’re in the boiler? This could be residue from a burnt mash/wash and it would require an extensive cleaning solution to fully pull it all out. I recommend PBW cleaner and run for at least an hour in the still.
  2. Are you using an internal heating element? Is your element going bad? They typically have a life cycle of around a few months. If a mash was scorched or the element is getting old, it’ll start to flake off little bits of burnt residue on the stainless element. Replacing the element should fix the issue.
  
  Thanks
  Boo
  Mile Hi Distilling
Gary July 31, 2023 at 2:38 pm

Im getting black bits in my distillate even though have cleaned the still thoroughly, I’m using a pot still with condenser, can anyone advise………..thanks
- ggary August 13, 2023 at 8:02 am
  
  I’m having the same issue with my pot still even though I clean before and after use
Gary July 31, 2023 at 2:38 pm

Im getting black bits in my distillate even though have cleaned the still thoroughly, I’m using a pot still with condenser, can anyone advise………..thanks
- ggary August 13, 2023 at 8:02 am
  
  I’m having the same issue with my pot still even though I clean before and after use
Michael Shaw July 15, 2023 at 6:08 pm

I know I’m asking a lot of questions, but I am a first timer, check my head again at roughly 60 ounces in my ABV is 0……any thoughts on what I did wrong? Also is there a good recourse so I’m not asking so much here just something I can use to reference?
- Evan July 18, 2023 at 1:14 pm
  
  That’s ok, man.
  
  Are you testing the heads with a beer and wine hydrometer? A hydrometer with an ABV scale won’t measure alcohol. For that, you need an alcoholmeter.
  
  I just emailed you a Distilling 101 Guide that we created to get you on the right track, but if you have more questions you’re always free to ask me here, email us at milehidistilling@yahoo.com, or call us at 303-987-3955
  
  Thanks
  Boo
  Mile Hi Distilling
  - Michael Shaw July 21, 2023 at 11:21 pm
    
    How would I go about distilling a second time? I know it increases the proof, but if I’m going to lose 2/3 of it…..
    - Evan July 26, 2023 at 6:26 am
      
      You’d need to make multiple batches. Run each of them once and then your combined yield should be enough to throw back in the still, fill the rest of the volume with water, and then re-distill
      
      Thanks
      Boo
      Mile Hi Distilling
  - Michael Shaw July 21, 2023 at 11:36 pm
    
    It turns out many of my questions answered themselves. No water in my relief valve led to almost no abv in first place. I’m starting out with an inexpensive stainless still and this one makes me question everything about my intelligence, I knew one of my small pots sat atop the lid and I put my cooling pot on there. I ended up having several leaks and leaving my thumper empty so my total yield was roughly 4.5 quarts out of a 3.5 gallon batch. The rest was lost to steam. I’ve done a simpler sugar yeast recipe this time which is fermenting much better. I plan to fill my thumper with either vodka or maybe a store bought shine even. I think I have my cooling problem solved but I of course have questions about that but will make them a separate question as all I e done here is tell my story and you don’t need to publish it. Just wanted you to know your help was well appreciated.
    I think I forgot to mention I was asking those questions as I was ruining that batch. That’s why I didn’t implement your suggestions. Thank you
  - Michael Shaw July 21, 2023 at 11:41 pm
    
    For my cooling problem I purchased a mini fridge and some copper tubing. 3/8×25’. Will the air in the mini cool the copper enough if the fridge is on high? Would I need to make a bowl or box to put ice in and run the copper thru it the fridge hopefully keeping the ice from melting? Or do I have a garage fridge and need to do a cooler full of ice so there’s really no air?
    - Evan July 26, 2023 at 6:28 am
      
      On that one, I’m not entirely sure, man. I’d think your fridge should have enough cooling power, but I can’t be 100%. A cooler full of ice is probably a little better since the still gets so hot and you end up going through a ton of ice/water.
      
      Thanks
      Boo
      Mile Hi Distilling
      - Michael Shaw July 27, 2023 at 11:41 am
        
        That’s actually what I went with. Looking at the physics of it the water would pass thru the fridge too fast for air to cool it. Returned the fridge for a freezer just for ice. Cost $40 just for ice this batch. Got less than 3 quarts on 3.5 gallons but I know I was being overly cautious. Used your sugar-yeast recipe and quite happy with result. Tested around 110 and decent taste. Hated pouring it out but one batch for tradition and good luck totally worth it
    - ggary August 13, 2023 at 8:21 am
      
      I’m brand new at this so I don’t have the experience to advise but I can tell you what I am using to keep the condenser cool………………. I bought a small pump used in a fish tank, I have a 40 litre bucket which I fill with 30 ltr of water, I submerge the pump to the bottom then hook up the tubes, inlet/outlet……………….I have 2ltr tubs of ice in my freezer and every hour or so I put 1 in the cooler bucket, I am only running a 5 gallon pot still and I have no problems keeping the condenser coil cool using this system………..good luck
Michael Shaw July 15, 2023 at 6:08 pm

I know I’m asking a lot of questions, but I am a first timer, check my head again at roughly 60 ounces in my ABV is 0……any thoughts on what I did wrong? Also is there a good recourse so I’m not asking so much here just something I can use to reference?
- Evan July 18, 2023 at 1:14 pm
  
  That’s ok, man.
  
  Are you testing the heads with a beer and wine hydrometer? A hydrometer with an ABV scale won’t measure alcohol. For that, you need an alcoholmeter.
  
  I just emailed you a Distilling 101 Guide that we created to get you on the right track, but if you have more questions you’re always free to ask me here, email us at milehidistilling@yahoo.com, or call us at 303-987-3955
  
  Thanks
  Boo
  Mile Hi Distilling
  - Michael Shaw July 21, 2023 at 11:21 pm
    
    How would I go about distilling a second time? I know it increases the proof, but if I’m going to lose 2/3 of it…..
    - Evan July 26, 2023 at 6:26 am
      
      You’d need to make multiple batches. Run each of them once and then your combined yield should be enough to throw back in the still, fill the rest of the volume with water, and then re-distill
      
      Thanks
      Boo
      Mile Hi Distilling
  - Michael Shaw July 21, 2023 at 11:36 pm
    
    It turns out many of my questions answered themselves. No water in my relief valve led to almost no abv in first place. I’m starting out with an inexpensive stainless still and this one makes me question everything about my intelligence, I knew one of my small pots sat atop the lid and I put my cooling pot on there. I ended up having several leaks and leaving my thumper empty so my total yield was roughly 4.5 quarts out of a 3.5 gallon batch. The rest was lost to steam. I’ve done a simpler sugar yeast recipe this time which is fermenting much better. I plan to fill my thumper with either vodka or maybe a store bought shine even. I think I have my cooling problem solved but I of course have questions about that but will make them a separate question as all I e done here is tell my story and you don’t need to publish it. Just wanted you to know your help was well appreciated.
    I think I forgot to mention I was asking those questions as I was ruining that batch. That’s why I didn’t implement your suggestions. Thank you
  - Michael Shaw July 21, 2023 at 11:41 pm
    
    For my cooling problem I purchased a mini fridge and some copper tubing. 3/8×25’. Will the air in the mini cool the copper enough if the fridge is on high? Would I need to make a bowl or box to put ice in and run the copper thru it the fridge hopefully keeping the ice from melting? Or do I have a garage fridge and need to do a cooler full of ice so there’s really no air?
    - Evan July 26, 2023 at 6:28 am
      
      On that one, I’m not entirely sure, man. I’d think your fridge should have enough cooling power, but I can’t be 100%. A cooler full of ice is probably a little better since the still gets so hot and you end up going through a ton of ice/water.
      
      Thanks
      Boo
      Mile Hi Distilling
      - Michael Shaw July 27, 2023 at 11:41 am
        
        That’s actually what I went with. Looking at the physics of it the water would pass thru the fridge too fast for air to cool it. Returned the fridge for a freezer just for ice. Cost $40 just for ice this batch. Got less than 3 quarts on 3.5 gallons but I know I was being overly cautious. Used your sugar-yeast recipe and quite happy with result. Tested around 110 and decent taste. Hated pouring it out but one batch for tradition and good luck totally worth it
    - ggary August 13, 2023 at 8:21 am
      
      I’m brand new at this so I don’t have the experience to advise but I can tell you what I am using to keep the condenser cool………………. I bought a small pump used in a fish tank, I have a 40 litre bucket which I fill with 30 ltr of water, I submerge the pump to the bottom then hook up the tubes, inlet/outlet……………….I have 2ltr tubs of ice in my freezer and every hour or so I put 1 in the cooler bucket, I am only running a 5 gallon pot still and I have no problems keeping the condenser coil cool using this system………..good luck
Michael Shaw July 15, 2023 at 5:26 pm

Using propane for heat, but I am getting inconsistent flow. Is there something I can do or is that not a problem?
- Evan July 18, 2023 at 1:10 pm
  
  incosistent as in too slow of a drip? Too fast of a drip? Is the still puking?
  
  A lot of the time, this means you’re not in equilibrium between your water and heat source. It’s hard to find that balance between the right amount of water flow on your run and the right amount of heat pumping into the still.
  
  How hard are you running that propane stove? What are you using for a water source and how much water is going into the condensers?
  
  Thanks
  Boo
  Mile Hi Distilling
Michael Shaw July 15, 2023 at 5:26 pm

Using propane for heat, but I am getting inconsistent flow. Is there something I can do or is that not a problem?
- Evan July 18, 2023 at 1:10 pm
  
  incosistent as in too slow of a drip? Too fast of a drip? Is the still puking?
  
  A lot of the time, this means you’re not in equilibrium between your water and heat source. It’s hard to find that balance between the right amount of water flow on your run and the right amount of heat pumping into the still.
  
  How hard are you running that propane stove? What are you using for a water source and how much water is going into the condensers?
  
  Thanks
  Boo
  Mile Hi Distilling
Michael Shaw July 15, 2023 at 5:24 pm

Using new still with thumper for first time. Not flavoring so what do I put in it or leave empty?
Will testing heads for abv give accurate reading
- Evan July 18, 2023 at 1:08 pm
  
  I wouldn’t leave it empty ever. You can use something as simple as water or go buy a cheap bottle of vodka and throw that in there!
  Give accurate readings on the proof of the heads or accurate readings if they’re heads or not? It’d give you accurate ABV/proof readings, but it would let you know whether the test sample is methanol or not.
  
  Thanks
  Boo
  Mile Hi Distilling
Michael Shaw July 15, 2023 at 5:24 pm

Using new still with thumper for first time. Not flavoring so what do I put in it or leave empty?
Will testing heads for abv give accurate reading
- Evan July 18, 2023 at 1:08 pm
  
  I wouldn’t leave it empty ever. You can use something as simple as water or go buy a cheap bottle of vodka and throw that in there!
  Give accurate readings on the proof of the heads or accurate readings if they’re heads or not? It’d give you accurate ABV/proof readings, but it would let you know whether the test sample is methanol or not.
  
  Thanks
  Boo
  Mile Hi Distilling
Michael Shaw July 8, 2023 at 8:34 pm

I always see that you collect the foreshots and dispose of them. Then collect the heads and dispose of them. Is there a reason I need to seperate them if they’re both trash?
- Evan July 13, 2023 at 8:16 am
  
  No, not necessarily. Some of the heads near the end of them can be thrown back in the still and distilled again to separate out the methanol and clean them up, so I think this is one reason people like collecting their heads and foreshots seperately.
  
  Thanks
  Boo
  Mile Hi Distilling
Michael Shaw July 8, 2023 at 8:34 pm

I always see that you collect the foreshots and dispose of them. Then collect the heads and dispose of them. Is there a reason I need to seperate them if they’re both trash?
- Evan July 13, 2023 at 8:16 am
  
  No, not necessarily. Some of the heads near the end of them can be thrown back in the still and distilled again to separate out the methanol and clean them up, so I think this is one reason people like collecting their heads and foreshots seperately.
  
  Thanks
  Boo
  Mile Hi Distilling
Cheryl March 19, 2023 at 6:58 pm

“Next, dial up your heat source to high until your still starts producing. Time your drips as they speed up until you reach 3 to 5 drips per second. Once you reach this rate, dial down your heat to maintain it (usually the “medium” setting)”…. How long does this part take? It also doesn’t mention how long to keep the heat at medium. Minutes, hours, days? Just courious!
- Evan April 4, 2023 at 7:26 am
  
  Hi, Cheryl.
  
  That’s all definitely going to be a little situational. Different altitudes, what’s in your kettle, the ethanol to water ratio in the boiler etc. all play a part here. This should typically be around an 8 hour run. I would personally recommend to cook up slow and then keep it in medium as soon as you’re done with your heads.
  - Michael Shaw July 13, 2023 at 8:19 am
    
    Not related to your discussion but I’m hoping this has happened to someone else. I’m trying to make a shine to go commercial so I make several small batches at a time. Describing it to someone and he says ‘that’s kinda the same as making pruno. Like toilet hooch they make in prison. I couldn’t believe it
    - Evan July 13, 2023 at 8:43 am
      
      I’d like to think you’re making better stuff than they do in the toilet though! Haha
      
      Thanks
      Boo
      Mile Hi Distilling
      - Michael Shaw July 15, 2023 at 4:44 pm
        
        I like to think so but I haven’t had since I spent 3 nights in 96 so….
Cheryl March 19, 2023 at 6:58 pm

“Next, dial up your heat source to high until your still starts producing. Time your drips as they speed up until you reach 3 to 5 drips per second. Once you reach this rate, dial down your heat to maintain it (usually the “medium” setting)”…. How long does this part take? It also doesn’t mention how long to keep the heat at medium. Minutes, hours, days? Just courious!
- Evan April 4, 2023 at 7:26 am
  
  Hi, Cheryl.
  
  That’s all definitely going to be a little situational. Different altitudes, what’s in your kettle, the ethanol to water ratio in the boiler etc. all play a part here. This should typically be around an 8 hour run. I would personally recommend to cook up slow and then keep it in medium as soon as you’re done with your heads.
  - Michael Shaw July 13, 2023 at 8:19 am
    
    Not related to your discussion but I’m hoping this has happened to someone else. I’m trying to make a shine to go commercial so I make several small batches at a time. Describing it to someone and he says ‘that’s kinda the same as making pruno. Like toilet hooch they make in prison. I couldn’t believe it
    - Evan July 13, 2023 at 8:43 am
      
      I’d like to think you’re making better stuff than they do in the toilet though! Haha
      
      Thanks
      Boo
      Mile Hi Distilling
      - Michael Shaw July 15, 2023 at 4:44 pm
        
        I like to think so but I haven’t had since I spent 3 nights in 96 so….
Zac December 15, 2022 at 8:25 pm

Why was there no sugar mentioned in the recipe I just read? I thought sugar is what made the alcohol along with the yeast? Just curious as to why there was no sugar added. And when do you add sugar into your mash?
Zac December 15, 2022 at 8:25 pm

Why was there no sugar mentioned in the recipe I just read? I thought sugar is what made the alcohol along with the yeast? Just curious as to why there was no sugar added. And when do you add sugar into your mash?
Steve December 7, 2022 at 5:48 am

How much yeast do I have to add?
- Infidel December 26, 2022 at 12:29 pm
  
  It’s actually a pretty small amount. My Brewer’s yeast says 1/8 to 1/4 teaspoon per gallon. I’m generous and toss in a tablespoon for a 5 gallon mash (a teaspoon is probably fine. If you are using wine yeast packets 1 packet is enough). Take your bucket and set it on a heating pad. That’ll keep your heat pretty even, and warm. I generally toss my yeast in around 90 degrees. Your yeast is reproducing at an astronomical rate, so you don’t need a quart jar full of dry yeast. If you don’t know if your yeast is good, start it in a quart jar with warm water and sugar. If nothing happens in an hour, your yeast is crap.
Steve December 7, 2022 at 5:48 am

How much yeast do I have to add?
- Infidel December 26, 2022 at 12:29 pm
  
  It’s actually a pretty small amount. My Brewer’s yeast says 1/8 to 1/4 teaspoon per gallon. I’m generous and toss in a tablespoon for a 5 gallon mash (a teaspoon is probably fine. If you are using wine yeast packets 1 packet is enough). Take your bucket and set it on a heating pad. That’ll keep your heat pretty even, and warm. I generally toss my yeast in around 90 degrees. Your yeast is reproducing at an astronomical rate, so you don’t need a quart jar full of dry yeast. If you don’t know if your yeast is good, start it in a quart jar with warm water and sugar. If nothing happens in an hour, your yeast is crap.
Roger November 20, 2022 at 6:58 pm

I’ve made moonshine a few times. Did I miss something in this article?; I may have skipped but I read it 3 times. Where’s the sugar?;I know the grains have sugar in them but I’ve always addeds sugar. I have gotten very good sipoin whiskey and consistently get between 130 and Q50 proof.. but I’m puzzled about the absence of sugar here. Did I skip a line line? Also when you got to the part about letting it ferment for two weeks would have been a good time to plug turbo yeast. It cuts a few days off the tiime
Roger November 20, 2022 at 6:58 pm

I’ve made moonshine a few times. Did I miss something in this article?; I may have skipped but I read it 3 times. Where’s the sugar?;I know the grains have sugar in them but I’ve always addeds sugar. I have gotten very good sipoin whiskey and consistently get between 130 and Q50 proof.. but I’m puzzled about the absence of sugar here. Did I skip a line line? Also when you got to the part about letting it ferment for two weeks would have been a good time to plug turbo yeast. It cuts a few days off the tiime
Joseph Daniels January 12, 2022 at 6:44 am

Very informative thanks
Joseph Daniels January 12, 2022 at 6:44 am

Very informative thanks
Zuresh September 17, 2021 at 2:40 pm

How much mash does this actually make?
- Jugbuster October 19, 2022 at 7:30 am
  
  I think what you mean is how much Whiskey will this make.. A 5 gal boiler with a good distillers yeast that can handle the higher alcohol concentrations before being killed by the ethanol content of a strong mash can net you out about 15% of the total volume of the 5 gal. If you use a reflux still you can get about 3 qts of a good 140 to 165 proof whiskey. If you proof that down to 100 or maybe 90 you can get a strong gallon of whiskey or maybe a little more from that run…..
Zuresh September 17, 2021 at 2:40 pm

How much mash does this actually make?
- Jugbuster October 19, 2022 at 7:30 am
  
  I think what you mean is how much Whiskey will this make.. A 5 gal boiler with a good distillers yeast that can handle the higher alcohol concentrations before being killed by the ethanol content of a strong mash can net you out about 15% of the total volume of the 5 gal. If you use a reflux still you can get about 3 qts of a good 140 to 165 proof whiskey. If you proof that down to 100 or maybe 90 you can get a strong gallon of whiskey or maybe a little more from that run…..
Steve September 2, 2021 at 9:46 pm

What’s the average amount of heart that you can pull off the 5 gallons
Steve September 2, 2021 at 9:46 pm

What’s the average amount of heart that you can pull off the 5 gallons
Dennis June 29, 2021 at 10:35 am

I’m not any good at this internet stuff but I did enjoy your Clarion on making moonshine I was wondering is there a way that you could send me a copy of all that I don’t know how to get it off my phone thank you
Dennis June 29, 2021 at 10:35 am

I’m not any good at this internet stuff but I did enjoy your Clarion on making moonshine I was wondering is there a way that you could send me a copy of all that I don’t know how to get it off my phone thank you
Chipper April 11, 2021 at 2:21 pm

How much drinkable moonshine would this create?
Chipper April 11, 2021 at 2:21 pm

How much drinkable moonshine would this create?
Steve Buddemeyer March 5, 2021 at 1:11 am

Very informative. Making my first batch tomorrow
Steve Buddemeyer March 5, 2021 at 1:11 am

Very informative. Making my first batch tomorrow
Skyler Duncan March 3, 2021 at 3:08 pm

Can you use cracked corn in place of flaked corn maize?
- Deb September 9, 2021 at 12:14 pm
  
  i also would like to know the answer to this
Skyler Duncan March 3, 2021 at 3:08 pm

Can you use cracked corn in place of flaked corn maize?
- Deb September 9, 2021 at 12:14 pm
  
  i also would like to know the answer to this
Andy February 6, 2021 at 2:21 pm

So I can talk the tail and distill it again. If I distill it again do I add it to the mash after I strain it ?
- Jugbuster October 19, 2022 at 7:22 am
  
  Dude, Throw the tails OUT ! ! It’s nothing you’re gonna want to drink so why save it and ADD IT TO YOUR NEXT RUN ? ? NO NO H*** NO. Garbage in, Garbage out……No sane reason to keep it and or reuse it ! ! !
Andy February 6, 2021 at 2:21 pm

So I can talk the tail and distill it again. If I distill it again do I add it to the mash after I strain it ?
- Jugbuster October 19, 2022 at 7:22 am
  
  Dude, Throw the tails OUT ! ! It’s nothing you’re gonna want to drink so why save it and ADD IT TO YOUR NEXT RUN ? ? NO NO H*** NO. Garbage in, Garbage out……No sane reason to keep it and or reuse it ! ! !
Daniel January 24, 2021 at 2:42 pm

Hello! Great article! Can this recipe be cut in 1/2 for a first timer like me? Thanks!
Daniel January 24, 2021 at 2:42 pm

Hello! Great article! Can this recipe be cut in 1/2 for a first timer like me? Thanks!
Jason January 23, 2021 at 8:25 pm

How much sugar do I use in this recipe
- Jeff March 22, 2021 at 1:09 pm
  
  I’m curious as well. yeast needs sugar but there isn’t any in this recipe
  - Matt August 15, 2021 at 10:31 pm
    
    This is an all grain recipe. The sugar comes from the grain during the mash in process.
  - Jugbuster October 19, 2022 at 7:19 am
    
    If you use Amylase enzyme it will convert all those starches to sugar. Read on: While you’re cooking the grain in the pot you’ll notice the mix gets very thick because of all the starches being released. When you’ve finished cooking the grain and it’s cooling add the Amylase and as you stir it in you’ll notice that the mix becomes thin and watery again because the starches are being converted to sugars. That’s when you know it’s worked.. More available sugar means more ethanol. Science baby, makes the world go ’round….
- Matt August 15, 2021 at 10:32 pm
  
  You don’t use any. It comes from the grains during the mash in process.
Jason January 23, 2021 at 8:25 pm

How much sugar do I use in this recipe
- Jeff March 22, 2021 at 1:09 pm
  
  I’m curious as well. yeast needs sugar but there isn’t any in this recipe
  - Matt August 15, 2021 at 10:31 pm
    
    This is an all grain recipe. The sugar comes from the grain during the mash in process.
  - Jugbuster October 19, 2022 at 7:19 am
    
    If you use Amylase enzyme it will convert all those starches to sugar. Read on: While you’re cooking the grain in the pot you’ll notice the mix gets very thick because of all the starches being released. When you’ve finished cooking the grain and it’s cooling add the Amylase and as you stir it in you’ll notice that the mix becomes thin and watery again because the starches are being converted to sugars. That’s when you know it’s worked.. More available sugar means more ethanol. Science baby, makes the world go ’round….
- Matt August 15, 2021 at 10:32 pm
  
  You don’t use any. It comes from the grains during the mash in process.
James Thornton August 31, 2020 at 11:29 am

my cleansing run went well. practiced the cuts. this went well too.
I cycled cool water to the condenser it overflowed. the pump should be removing and replacing the water at the same rate right?
I’d like some hints on how to avoid this.
- Bear February 26, 2021 at 11:25 pm
  
  i had to add a second drain line to ensure i can drain faster than the pump fills. drain line isnt under pressure so it needs more volume to achieve the gpm of the pressurized inlet.
James Thornton August 31, 2020 at 11:29 am

my cleansing run went well. practiced the cuts. this went well too.
I cycled cool water to the condenser it overflowed. the pump should be removing and replacing the water at the same rate right?
I’d like some hints on how to avoid this.
- Bear February 26, 2021 at 11:25 pm
  
  i had to add a second drain line to ensure i can drain faster than the pump fills. drain line isnt under pressure so it needs more volume to achieve the gpm of the pressurized inlet.
James Thornton August 31, 2020 at 11:19 am

so keep the corn in the water thru fermentation?
- tom file May 8, 2021 at 7:21 am
  
  I prefer to ferment “off the grain”, meaning strain before fermenting.
  - Scooter January 27, 2022 at 5:38 pm
    
    how do you ferment with no grain? By cooking the mash, all the stuff you need to ferment is in the liquid?
    - Jugbuster October 19, 2022 at 7:11 am
      
      I always keep the grain in the mash while fermenting. Why Not? It’s going to give you all the nuances of the grain that you’re using.. BUT removing it during fermentation won’t harm anything.
James Thornton August 31, 2020 at 11:19 am

so keep the corn in the water thru fermentation?
- tom file May 8, 2021 at 7:21 am
  
  I prefer to ferment “off the grain”, meaning strain before fermenting.
  - Scooter January 27, 2022 at 5:38 pm
    
    how do you ferment with no grain? By cooking the mash, all the stuff you need to ferment is in the liquid?
    - Jugbuster October 19, 2022 at 7:11 am
      
      I always keep the grain in the mash while fermenting. Why Not? It’s going to give you all the nuances of the grain that you’re using.. BUT removing it during fermentation won’t harm anything.
Ron Gregory August 2, 2020 at 7:44 am

What is the expected starting SP in the 5 gal mash described in the article
Ron Gregory August 2, 2020 at 7:44 am

What is the expected starting SP in the 5 gal mash described in the article
chae007 April 29, 2019 at 7:28 pm

A Very heart felt thank you for your help your customer service is the best always ready to do what ever it takes to make sure that you are happy.
chae007 April 29, 2019 at 7:28 pm

A Very heart felt thank you for your help your customer service is the best always ready to do what ever it takes to make sure that you are happy.
keith.snow March 17, 2019 at 8:53 pm

Thanks for the knowledge you have passed on here. i am close to start up.
keith.snow March 17, 2019 at 8:53 pm

Thanks for the knowledge you have passed on here. i am close to start up.
rpfrantz March 17, 2019 at 4:50 am

You adjust the ph after you ferment the mash?
- Jayson Barker March 17, 2019 at 9:26 pm
  
  you check the ph and adjust before you add yeast
rpfrantz March 17, 2019 at 4:50 am

You adjust the ph after you ferment the mash?
- Jayson Barker March 17, 2019 at 9:26 pm
  
  you check the ph and adjust before you add yeast