Moonshine Recipes

Moonshine recipe for distillers

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Free Moonshine Recipes

Moonshine recipes we have collected a few recipes like Apple pie for anybody interests 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. We have over 14 years experience of building and selling supplies to home distillers

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 www.milehidistilling@yahoo.com  and we will be happy to post it

 

 


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


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


WHISKEY
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.


GOOD WHISKEY
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.


RYE WHISKEY

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.


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. Mix the rest and finish filling with warm water.
Add the yeast after it has cooled to the recomended temperture 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.
Free Moonshine Recipes Making moonshine recipe

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