Moonshine Recipes 2017-08-16T04:18:54+00:00

Recipes

Moonshine Recipes For Home Distilling

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We have collected recipes ranging from rum mash recipes, rum distilling recipes, rum moonshine recipes, corn whiskey recipes, and rum mash recipes for anybody interested in learning the fun hobby of home distilling. We sell everything from stills to distillers yeast for making the best homemade moonshine. We also sell books to learn the fun hobby of home distilling and over 600 products. With over 14 years experience building and selling distilling supplies I’m sure you will find everything needed for home distilling on our web site. Since the start of Mile Hi Distilling back in 2003 we always offered free moonshine recipes to learn this fun hobby. One of the best distiller we sell is the duel purpose 8 gallon sense it can be used for both pot or reflux distilling. The duel purpose still can be used with any moonshine recipe on the internet or the books we sell have great moonshine recipes.

Books With Moonshine Recipes

We sell about 17 different books for home distilling with moonshine and whiskey recipes. Mile Hi Distilling as the largest and the best selection of distilling books on the internet. We have books that cover about every aspect of distilling from recipes to building your own still.

Distilling Books

Also a great place to find recipes and lots of information about stills and distilling just look on www.homedistiller.org If you have a favorite recipe you would like to share please email to milehidistilling@yahoo.com and we will be happy to post it

Whiskey & Moonshine Recipes

Check out our instructions on rum mash recipes, rum distilling recipes, rum moonshine recipes, corn whiskey recipes, and rum mash recipes.

In making “Mountain Dew” or “White Lightning’” the first step is to convert the starch of the grain into sugar. (Commercial distillers use malt.) This is done by “sprouting” the corn. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm. When the mash gets through “working” or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called “wash” or beer and it is sour.

    • 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.)
    • One package of yeast (using distillers yeast will increase quality and quantity)
    • 5 pounds sugar
    • Water

Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid–our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it’s ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don’t recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.

I thought you might like this moonshine recipe to enable you to Make Whiskey at home.The ingredients are malt, sugar, yeast and rain water. You can buy the malt from most big supermarkets, if they don’t have it they will probably order it for you. The brand names for the malt and yeast can be Blue Ribbon, and Red Top. The malt is a liquid and comes in a can, the yeast comes in cakes. To every can of malt you will add 5 gallons of warm water, disolve 5 pounds of sugar and add 1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel, or copper, under no circumstances use aluminum. Keep it covered with cheese cloth to keep the bugs out. Keep it in a warm place till it ferments. Then you can cook it off in your still and you have the smoothest whiskey you have ever tasted. After you run off the whiskey, it is clear like water. You can color it by taking a piece of dry fruit wood (or maple), burn the fruit wood over a flame till it is blackened, then drop the burned fruitwood in your clear whiskey. In a few days the whiskey will be the color of store bought whiskey.

  • 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.)
  • One package of yeast (using distillers yeast will increase quality and quantity)
  • 5 pounds sugar
  • Water
    Put enough feed to cover bottom of 5 gallon bucket, a good 4 inches deep.
    Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Mix the rest and finish filling with warm water.
    Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid–our lid has a little cap that screws on, leave it loose to breathe.
    4-5 days later it’s ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof.
    It is not recommended for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting.
    Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still. When you, Make Whiskey at home you can produce a drink of exceptional quality, and the process can be exceptionally rewarding.

INGREDIENTS

  • 7 Lbs. Rye
  • 2 Lbs. Barley
  • 1 Lbs. Malt
  • 6 gallons of water
  • 3 grams Yeast
  • 1 gram Ammonium-fluoride.
    DIRECTIONS
    Heat water to 70 degrees and then mix in malt and grain. While stirring the mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2 minutes).
    Keep mixture at 160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and dextrin.
    Filter off liquid and place into fermentation device and allow to cool to 70- 80 degrees. Immediately pitch with 3 grams of yeast.
    To avoid secondary fermentation and contamination add 1 gram of ammonium-fluoride. Stir liquid for 1 minute then cover and seal with a airlock.
    Mash will take 5-7 days to ferment.
    After fermentation is complete pour into the still, filtering it through a pillow case to remove all solids.

INGREDIENTS

  • 10 lbs. Whole kernel corn, untreated
  • 5 Gallons Water
  • 1 whiskey pure
    DIRECTIONS
    Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
    place and keep moist for about ten days. When the sprouts are about a 1/4″ long the corn is ready for the next step.
    Wash the corn in a tub of water, rubbing the sprouts and roots off. Throw the sprouts and roots away and transfer the corn into your primary fermenter With a pole or another hard object mash the corn, make sure all kernels are cracked.
    Add 5 gallons of boiling water and when the mash cools add yeast. Seal fermenter and vent with a water sealed vent.
    Fermentation will take 7-10 days. When fermentation is done, pour into the still filtering through a pillow case to remove all solids.

It is legal to own a moonshine still or alcohol still, but illegal to produce and sell alcohol without a proper license.