Moonshine recipes for home distilling
Moonshine recipes for distilling we have collected a few recipes like Apple pie for anybody interested in learning the fun hobby of home distilling. We sell everything from moonshine still 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 recipe
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. https://milehidistilling.com/product-category/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 sheer please email to email@example.com and we will be happy to post it
MOUNTAIN DEW RECIPE
SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid–our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it’s ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don’t recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.
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).