Strawberry Banana Moonshine Recipe? Quick Answer

This Homemade Strawberry Moonshine Recipe is the perfect drink for any backyard party!

Homemade Strawberry Moonshine

Summer is almost here, and that means warm weather, backyards, pool parties, and the occasional fruity cocktail!

This homemade strawberry moonshine recipe is the perfect summer treat and surprisingly easy to make at home.

Real moonshine is illegally distilled liquor – we don’t make our own alcohol here (that would be a big no-no) but rather fruit-infused liquor.

It’s just like the fruity “moonshine” you’ve probably seen in stores, but it’s a lot of fun to make yourself! Besides, you know exactly what’s in it.

This strawberry moonshine is absolutely delicious and a beautiful red color too. Super festive for summer parties and events! (For adults only, of course!)

Related: You might also love our Spiked Strawberry Lemonade and our Strawberry Frosé!

Homemade Strawberry Moonshine Ingredients

So that you can easily cook this strawberry and moonlight recipe, I have listed shop-compatible advertising links where possible. Disclosure Policy available here.

1 cup fresh strawberries

1-2 cups of vodka

Kitchen accessories used:

For the simple lemon syrup:

1 1/2 cups lemon juice

1 cup of sugar

1 cup of water

How to make strawberry moonshine

For a free printable copy of the full recipe, see Prep Tips; Read on for step-by-step instructions.

First prepare your fruit. Wash and dry the strawberries, cut off the stalks and cut into quarters.

Place your chopped strawberries in an empty mason jar.

Fill the remainder of the mason jar with vodka (or Everclear if you prefer) and store in a cool, dark place. The fridge is perfect for this.

Leave the strawberries in the liquor for at least two days, but no more than five days is necessary. Strain your strawberry moonshine to remove bits of fruit. Add your red shimmering glitter, shake well and enjoy (responsibly of course!)

Strawberry Lemonade Moonshine

If you prefer sweeter drinks, then this Strawberry Lemonade Moonshine is just the ticket! It’s super easy to make—all you have to do is add some homemade lemon syrup to your strawberry moonshine.

How to Make Simple Lemon Syrup:

1 1/2 cups lemon juice

1 cup of sugar

1 cup of water

Place the lemon juice, sugar, and water in a saucepan over medium-high heat and reduce until the liquid is reduced by half. It will have a syrupy consistency. Add the simple syrup to the finished Strawberry Moonshine as desired.

Note: This recipe is intended for readers over the age of 21 – please enjoy responsibly.

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Print recipe 4.50 out of 2 votes Homemade Strawberry Moonshine Recipe This Homemade Strawberry Moonshine is the perfect drink for any garden party! Prep Time 5 minutes Soak Time 8 hours Servings: 4 servings Calories: 288 kcal Author: Stacey aka the Soccer Mom Ingredients Homemade Strawberry Moonshine 1 cup Strawberries

2 cups of vodka

Food Glitter Lemon Simple Syrup 1.5 cups lemon juice

1 cup of sugar

1 cup water Instructions for the Homemade Strawberry Moonshine Clean and chop the strawberries and place in a mason jar

Fill the glass with vodka and keep in a cool, dark place. The fridge is perfect for this.

Allow the flavor and color of the strawberries to soak into the vodka. For the Simple Lemon Syrup (optional) In a saucepan over medium-high heat, combine lemon juice, sugar, and water

Boil until the liquid is reduced by half. It will have a syrupy consistency.

Add the simple syrup to the finished Strawberry Moonshine as desired. Notes Note: Nutritional information is a rough estimate only; Actual values ​​will vary depending on the exact ingredients used and the amount of recipe being prepared. Nutrition Calories: 288 kcal | Carbohydrates: 2 g | Sodium: 1 mg | Potassium: 55 mg | Sugar: 1g | Vitamin C: 21.2 mg | Calcium: 6 mg | Iron: 0.1 mg

Pin this homemade strawberry moonshine recipe on Pinterest:

More of our favorite homemade moonshine recipes:

Sweet cakes moonshine

caramel moonshine

This blog contains information for educational purposes only. Read our full summary for more information.

October 2, 2014 Peach Brandy Moonshine – Part 1

Before we begin, a reminder: Distilling alcohol is illegal without a federal spirit alcohol or spirits license and appropriate state permits. Our stills are designed for legal use only and the information in this article is for educational purposes only. Please read our full legal summary for more information on the legalities of distillation.

Hard alcohol can be made from any fruit that is high in sugar, and peaches are great for this. This involves using juices from the actual fruit, making a wine, and then distilling it. Peach moonshine, on the other hand, such as that made by Ole Smokey, is made by making hard liquor with cheap sugar (rather than juice) and later flavoring it with juice and artificial flavors.

Since making peach brandy and/or peach moonshine for home consumption is not legal in the US, we explain how a commercial distiller would do it (but on a smaller scale, of course). We’ll also focus on the brandy method, as it’s a bit more complicated and exciting than a commercial moonshine recipe.

procedure

The first step a commercial brandy distiller would take would be to make peach wine, which is what we do here in Part 1. Note that making peach wine is legal almost everywhere in the United States.

statistics

Takeoff Weight: 1,060

End Gravity: 1.002

Washing Alcohol by Volume: (ABV) 8%

Alcohol ABV: 40% (80 proof)

Fermentation time: 6 days (may vary depending on yeast and temperature)

Fermentation Temperature: 72F (average)

brewery equipment

Making peach wine is pretty easy. We used the following devices:

cutting board and a decent knife

cheesecloth or pap

5 gallon bucket

Large pot for pureeing

Stovetop or turkey fryer (to heat the porridge)

Large paddle or spoon (for stirring the mash)

Wort / immersion cooler (for cooling the mash)

thermometer

Carboy or food grade plastic bucket for fermentation

airlock

disinfectant

ingredients

1/2 bushel peaches

6 pounds of cane sugar

2 packets of bread yeast (or other dry yeast)

Processes for mashing, fermenting and distilling

First we extracted the peach juice from the peaches. We had two options: 1. Cut and mix. 2. Press.

Option 1: Cut and mix

For slicing and blending, we would have cut the peaches in quarters, removed the stone, and then put them in a blender. After that we would have fermented the blended peach juice, pulp and all. However, we would have sifted the pulp out of the mixture before distilling.

Option 2: press

Another option is to squeeze the juice out of the fruit using a juicer. In this case we would have to quarter the peaches and remove the stone. But afterwards, instead of blending the peaches, they were mashed with a juicer, extracting the juice but leaving most of the pulp behind.

Option 3: Make a giant mess

Since this is our first time using a press for this, we quartered and blended and then tried to press. We thought it would give maximum results but it didn’t work at all! We overprocessed the peaches and all the pulp just squirted out of the mesh bag into the press and ran into our collection bucket with the juice. We ended up having to throw everything into the fermenter, which completely defeated the purpose of the press.

Here are some pictures of the process we used.

We washed the peaches. We cut the peaches in quarters and remove the core. We put the peaches in a food processor. We add a mesh strainer bag to the juicer. We threw our peach puree in the press. We squeezed the peaches to extract the peach juice by turning the juicer handle with great force. This is how we had the fruit press set up. As you can see we have a hot plate under our collection vessel and we are heating it up.

pasteurization and fermentation

After we juiced our peaches, we pasteurized the liquid. This is the process of killing the natural bacteria on fruit, which is now definitely in the juice as well. If this step is skipped then natural bacteria will almost certainly start to grow and ferment this juice, creating a truly “wild” but probably undrinkable wine.

Wine and liquor makers kill bacteria using one of two methods: 1. Chemical processing. or 2nd heat treatment.

Option 1: Chemical processing

The most popular way to kill naturally occurring bacteria in fruit juices for winemaking is to use Campden (potassium metabisulfite) tablets. Home winemakers swear by this chemical, so we assume this is also the method of choice for commercial winemakers. This is a sulfur-based treatment method that creates an environment inhospitable to wild yeast and bacteria.

Option 2: heat treatment

We didn’t have Campden on hand, so we treated it with a process called pasteurization instead. Basically, we heated the liquid to 170F for about 10 minutes. This should be enough to kill any bacteria needed for healthy fermentation.

This blog contains information for educational purposes only. Read our full summary for more information.

March 20, 2013 How to make peach flavored moonshine

There are many ways to make peach moonshine. For example, one could make peach schnapps, which means the alcohol itself is made from fermented peach juice and then distilled. However, distilling alcohol at home for personal consumption is illegal in the United States and one would need to be a commercial distiller to do so. A much easier way to make peach moonshine is to add flavor to neutral-tasting, hard liquor, store-bought alcohol like Ole Smokey (or whatever brand of moonshine you prefer). Both are good, but we will explain the second option in this article.

Flavor with spices, dried peaches and concentrate (best)

The easiest way to make the best tasting peach moonshine is to use (peach pie) spices and peach juice concentrate. Frozen concentrated peach juice makes the absolute best peach shine because it contains the strongest peach flavor while diluting the alcohol the least. The recipe is as follows:

1/8 tsp cinnamon

1/8 tsp ginger

1/8 tsp orange

1/8 tsp cloves

1/2″ dried vanilla bean

1/4 tsp pink peppercorns

1 tbsp toasted white oak chips

6 dried peaches

Or replace the above with the Peach Moonshine Spice Kit

3 cans (thawed) of white grape peach concentrate

6 cups 100-proof moonshine (Ole Smokey, Sugarlands, etc.)

Place all ingredients except dried peaches in a muslin bag. Cut peaches into 1/2 inch pieces. Add muslin bags and peaches to 6 cups of 100-proof moonshine. Leave for 24-48 hours. Remove muslin bag, leaving peaches. Divide alcohol and peaches between 3 liter glasses. Top up each quart jar with White Grape Peach Concentrate.

Flavor with fresh peaches

When it comes to making fresh peaches shine, just any peach won’t do, and you probably won’t find the kind of peaches you need at the grocery store. The best variety of peach to make peach shine is the Indian peach. This particular variety of peach is most commonly used for pickling, canning, or baking. Indian peaches are a beautiful blood red color on the inside and have a sweet but “tart” taste.

9 blood peaches (also called Indian peaches)

100 Proof Moonshine (Ole Smokey’s White Lightnin’ is perfect for this)

In step 3 you create your recipe; For every gallon of water you use, add a pound of sugar and a pound of cornmeal. You would use 5 gallons of water, 5 pounds of cornmeal, and 5 pounds of sugar to make a 5 gallon porridge for your first batch of moonshine.

How much sugar do I need for 5 gallons of porridge? You will add about 4 pounds to an 8 pound porridge. If you’re making a 5-gallon mash, add the sugar and then the water. It takes five gallons of water to reach the five gallon mark.

How Much Sugar Do I Put in a 5 Gallon Laundry? White sugar in the amount of 7kg. The amount of clean water is five gallons. You will receive a pack of turbo yeast.

Is there sugar in the making of vodka? Water and ethanol are the only ingredients in vodka. Vodka has no nutritional value, so it’s basically useless. The vodka contains no sugar, carbohydrates, fiber, cholesterol, fat, sodium, vitamins or minerals.

How much sugar is in a gallon of alcohol? Sugar can be 100 percent fermented in its raw form, so one pound of it would yield one (0) gravity point when dissolved in one gallon of water. It’s a zero-sum game. One thousand (00) multiplied by 131 equals six. It has an ABV of 026%. 1 gallon equals a batch of 5 gallons. 2% vol.

How much sugar do you put in a gallon of water for Moonshine? In a fermenting chamber, stir 1 to 2 gallons of malt grain into 5 pounds of sugar. The water should be warm enough to dissolve the sugar but not too hot to kill the yeast.

Can you put too much sugar in the porridge? The yeast strain you are using does not tolerate the amount of sugar. When it comes to moonshine, most people are interested in getting the highest possible alcohol content, which means not using too much sugar in the mash.

How much sugar do I need for 4 gallons of porridge? 3 to 3/4 gallons of water, your old yeast (corn) and your old yeast (barm) should now be in your fermenter. Then add another 7 pounds of granulated sugar to the 1-1/4 gallon bake set from your previous distillation. You shouldn’t have any trouble dissolving sugar with this method.

How much sugar do you put in a gallon of porridge? In a fermenting chamber, stir 1 to 2 gallons of malt grain into 5 pounds of sugar. Once the sugar has dissolved, add warm water and stir if dissolved. The water should be warm enough to dissolve the sugar but not so hot that it kills the yeast.

How much does 5 gallons of pulp make? A 5 gallon batch can make 1 to 2 gallons of alcohol. There will be one gallon of product in an eight gallon barrel. The amount of alcohol is between five and three gallons. Two to four gallons of alcohol results from a 10 gallon run.

How Much Yeast Do I Need for 5 Gallons of Sugar Mash? Make a 5 or 10 gallon porridge with the amount of yeast you need. Add a tablespoon of bread yeast for every five gallons of wash.

How much sugar do I need for 5 gallons of porridge? When a gallon of water is boiled, a pound of sugar and a pound of cornmeal should be added. You would use 5 gallons of water, 5 pounds of cornmeal, and 5 pounds of sugar to make a 5 gallon porridge for your first batch of moonshine.

Can You Put Too Much Sugar in Moonshine Mash? Typically, you add sugar to a mash because your yeast uses up the sugar and turns it into alcohol. When it comes to moonshine, most people are interested in getting the highest possible alcohol content, which means not using too much sugar in the mash.

How much yeast do I put in a 5 gallon sugar wash? It is only necessary to use 100 grams of dry yeast per 5 gallons of sugar mash if you plan to use it to make vodka or use it as the base for a spirit. Fermenting wort with more than 4 grams of yeast per gallon results in a sulfur flavor that is difficult to remove.

It’s okay to serve tequila-laced strawberries at room temperature for four hours before they go bad. After 3 days in the fridge, you should prepare another batch of tequila strawberries. The strawberries infused with tequila can be frozen for about 6 months.

How long does fruit soaked in alcohol last? The lid should be closed and the sugar gently shaken until dissolved. Store in a dark cupboard for three to four weeks. Shake every now and then. If you intend to use it within three months, put it in the fridge after four weeks.

Do Alcohol Soaked Cherries Go Bad? I usually have no trouble using them up within a year as the alcohol is the preservative. They may start to lose some of their bright color and some of their flavor after a year, but they will not “spoil”.

How long does fortified tequila last? The ideal duration for most infusions is 3 to 5 days. Nothing goes bad by using fresh fruit – even if it’s still fresh. It will never go moldy as long as you keep it in alcohol, so it can be kept for years after you strain it.

What can I do with leftover alcohol-soaked fruit? Put the fruit in the freezer and it will keep for a while… Fruit liqueur is easy to make… You can make a dessert out of it… Make a glaze and apply it to meat… Put the ingredients in a food processor and puree . You can make an alcoholic smoothie. You can make alcoholic ice cubes by… You can compost leftover fruit soaked in alcohol.

How Long Does Strawberry Infused Tequila Last? Tequila should be fully soaked in the berries. You can keep the berries in a cool, dark place for several days while shaking them every day or so. Three weeks should be enough.

Does moonshine go bad with fruit? Storing the unopened moonshine in an airtight container will keep the flavor from fading and the moonshine from spoiling. As long as the moonshine is unopened, the fruit will not spoil from the alcohol. Once moonshine is opened, it can go bad as the moonshine evaporates and the fruit becomes prone to rot.

Can fruit be preserved in alcohol? Do you know ch as brandy or vodka? Fruits are often preserved as this preserves their flavor or essence. This method requires soaking fresh or frozen fruit in alcohol for a few weeks.

How long do cherries last in alcohol? When is alcohol consumed? Because this recipe uses dried cherries, it will last a long time if you store them in an airtight container. I recommend refrigerating the cherries. Within six (6) months of purchase.

How long do cherries soaked in vodka last? Clean glasses should be densely filled with cherries. Put the lid on tightly and pour the vodka over it. Make sure the sugar in the jar dissolves by shaking. Jar of drunk cherries in a dark, dry place for at least two weeks.

Do cherries soaked in bourbon go bad? At least several years. If you use them before they go bad you shouldn’t have a problem.

How long does infused alcohol last? Pour vodka over the infusion ingredients, and then cover tightly with a lid. Can be kept on the countertop for 3 to 7 days. Fruit or vegetables that should normally be kept fresh can be preserved in the refrigerator with alcohol. You should taste it regularly to see if it’s flavored enough.

Does fortified tequila need to be refrigerated? I’ve heard that infused tequila can be stored without refrigeration for up to six months.

How Long Can You Leave Fruit in Tequila? Tequila doesn’t go bad or spoil the pineapple if it’s completely covered with it. Tequila needs to be refrigerated for a week for infusion. If you let it stand longer, the flavor will improve.

Does fruit soaked in alcohol go bad? Within a year the colors will begin to fade and the flavors may fade, but the alcohol will still be present as a preservative and they will not “spoil”.

We’ve all been in that situation when we’ve found a bottle of alcohol hidden in the depths of your kitchen cupboards and you’re wondering if it’s safe to drink. In the event that bottle is moonshine, there doesn’t seem to be a universal time limit for the illegal drink.

Though different sources say different things, the answer to whether or not moonshine can go bad is clear — a bottle of unflavored moonshine, much like other plain spirits, has an indefinite shelf life. However, a flavored bottle of moonshine is likely to have a shorter shelf life.

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If you want to make sure you can safely drink that bottle of moonshine that’s been sitting in the back of a cupboard for who knows how long, here’s everything you need to know about moonshine!

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How long does moonshine last?

Most moonshine has an indefinite shelf life, so in most cases if you find an unopened bottle of moonshine that’s been sitting in your cupboard for ages, you don’t have to worry about the quality of the moonshine or possible health risks.

However, once the bottle of Moonshine has been opened, the shelf life is reduced to 6 months.

The reason an unopened bottle of moonshine can last so long is due to the distillation process. Unlike many alcohols, moonshine is distilled without sugar, meaning the liquid cannot spoil. Anything with sugar has a limited shelf life, which is why moonshine with added flavors (or other flavored spirits) can go bad if left on the shelf for too long.

Note, however, that not all moonshine is processed and distilled in the same way. Making moonshine is a controversial and complicated process due to the drink’s illegality. So if you didn’t make the moonshine yourself, you could be drinking a moonshine that isn’t 100% pure.

Commercial moonshine is usually flavored with added sugar, which contributes to a reduced shelf life. Unopened, these moonshines are said to last for years, but for safety and drink quality, it’s recommended that you drink them quickly.

Signs of when a moonshine goes bad

If you’re worried your opened (or unopened) bottle of moonshine has gone bad, here are the warning signs to look out for.

The biggest sign that your moonshine has gone bad is the taste. There’s no harm in opening the bottle of moonshine and taking a sip. You’ll know if it’s out because the taste will be foul. Taking a sip of moonshine to check if it has gone bad should only be safe if the moonshine has been properly stored, sealed and distilled.

Keep in mind that if the moonshine has been stored uncovered and therefore exposed to oxygen, this will affect the flavor of the moonshine, but doesn’t necessarily mean it has gone bad.

However, if you notice that the color of the texture of the moonshine looks different than normal, do not continue to drink it. If in doubt, be sure to do the spoon test. The spoon test works like this: Pour some moonshine into the spoon and light it.

A blue flame indicates the moonshine is safe to drink, while a red or yellow flame indicates the moonshine contains lead, meaning it is not safe to consume.

Is it dangerous to drink bad moonshine?

There’s a reason moonshine is illegal – the distillation process used to make moonshine can easily be tainted by deadly metallic particles. Even if Moonshine has an unlimited shelf life, there’s no telling whether or not a particular bottle will be deadly.

If you’re new to moonshine, there are two chemicals you need to be aware of: methanol and ethanol.

methanol

Methanol is a colorless alcoholic substance that is the simplest alcohol in the world. Even in the smallest doses, methanol can be extremely dangerous and potentially fatal when mixed with ethanol.

ethanol

Ethanol, on the other hand, is a simple alcohol that is safe to drink in small amounts. Drinking too much ethanol quickly can be dangerous, such as causing stomach pumps. Therefore, ethanol must be consumed in small amounts, such as with a blender or as a shot.

There should be no traces of methanol in a good batch of moonshine. There are traces of methanol in a bad batch of moonshine, making safe ethanol toxic.

What does methanol do?

When consumed, methanol breaks down into formaldehyde, formate and formic acid. In the simplest explanation, methanol can cause permanent blindness because it targets the optic nerve. This mostly happens when consumed, but can also occur during the distillation process.

At worst, methanol can be deadly. Because it is difficult to tell whether a liquid contains methanol or not because methanol has no aroma.

The risk of methanol in moonshine is why it’s illegal. If you want to buy a bottle of moonshine, it must be bought from a reputable and reputable dealer who has followed the distillation process correctly.

How to store moonshine

As with any spirit, it is not safe to drink an entire bottle of Moonshine on its own, so you need to know how to store it properly for safe drinking later.

If you’re wondering whether moonshine needs refrigeration, there’s no wrong answer. Some people like to chill their moonshine to keep the alcohol cool and protected from sunlight, but there’s no evidence that unrefrigerated moonshine is bad for you.

However, this only applies to pure moonshine, as an opened bottle of flavored moonshine needs to be refrigerated to extend its shelf life. This is because the coolness of the fridge slows the oxidation process, which slows down the spoiling of the sugar in the flavored moonshine.

Keep in mind that this only applies to opened bottles of moonshine flavored, as an unopened bottle of moonshine flavored can last for years, whether it’s in the fridge or not.

When storing moonshine, it doesn’t matter if you store it in plastic or glass. Moonshine will not burn through plastic unless an open flame is nearby. However, stick to a glass container for long-term storage.

It is always best to keep Moonshine out of direct sunlight. This is because the UV rays penetrate through the container (whether plastic or glass), essentially “cooking” the moonshine and greatly reducing its shelf life. Because of this, people usually keep their moonshine in the back of a dark, cool closet.

What about moonlight in the heat?

So we’ve explained why moonshine can’t be exposed to direct sunlight. But what about heat?

As long as the moonshine has been checked, sealed and stored properly, the temperature of the storage room it is in should not matter.

It doesn’t go bad in the traditional sense, instead the flavor of the moonshine is compromised. This is because the heat separates the chemicals in the moonshine to create a new configuration, resulting in a change in flavor.

This will not be a problem for those who do not care about the taste of moonshine. However, for those who do, you need to keep the moonshine in a cool and dark environment. A wine cellar or a cool cellar is best suited for this.

Can I freeze moonshine?

So we know moonshine changes flavor in the heat, but what about the cold?

Moonshine has a high ABV content of around 40%, which means it needs a very, very cold place to freeze properly. A regular freezer will probably not do the trick as moonshine needs a temperature of -235°F to freeze completely.

Even if it freezes, the water content in the moonshine is more likely to freeze long before the alcohol, only resulting in a stronger moonshine with a higher ABV content.

Can flavored moonshine go bad?

While pure moonshine has an unlimited shelf life, flavored moonshine has a much shorter shelf life. Pure moonshine, like other pure spirits, is distilled long enough to contain 0% sugar concentration to keep it from going bad.

Flavored moonshine, on the other hand, relies on sugar for flavor, meaning it will eventually spoil. This sugar content can come from either artificial sweeteners or the sugars found in fruit.

How about moonshine mixed with fruit?

Moonshine mixed with fruit has a much shorter shelf life than pure moonshine. Unopened and properly stored, it can last for several years. Once opened, the shelf life in the refrigerator is reduced to approx. 3-6 months. Often the sugar content in fruit is forgotten, which is only increased during the distillation process.

The reason moonshine mixed with fruit goes bad quickly is due to evaporation. Once the container or bottle has been opened (or if restored), exposure to air will cause the alcohol to gradually evaporate. This may take a while but the results will be seen in a few years where the content will just disappear.

The evaporation process is only accelerated when the flavored moonshine is exposed to heat and light, lowering the alcohol content and toning down the flavor.

Contact with air also leads to oxidation. Oxidation is a chemical reaction that changes the atomic composition of moonshine, causing flavored moonshine to taste sour. It will also shorten its shelf life.

last words

So there you have it. If you have stored your bottle of pure moonshine properly and bought it from a reputable dealer, the alcohol has an unlimited shelf life.

If you store your flavored moonshine the same way, the shelf life is around 2-3 years. Once opened, the flavored moonshine’s shelf life is shortened to around 3-6 months due to the sugar content and exposure to air.

The world of moonlight is volatile and complicated. Because it can be difficult to tell if a bottle of moonshine is bad or not, some people risk their health to see if the alcohol is safe to drink.

The importance of purchasing and consuming moonshine from a reputable retailer cannot be underestimated. Moonshine needs to be distilled, sealed, inspected, and stored properly to prevent moonshine from going bad. Worse, it is difficult to determine whether or not the moonshine contains methanol, leading to blindness or even death.

There are many risks one must take when consuming moonshine. Just be sure to follow the strict rules for storing open and unopened moonshine containers!

Moonshine, also known as unaged whiskey, has a reputation as a renegade spirit in the United States. It was made and consumed illegally from the hollows of Kentucky and West Virginia to the tenements of New York City. The once illegal spirit has never gained much traction in bartender circles because its earthy flavor and signature burn have never made it the most pleasant bottle to work with. And while these facets still pose some unique challenges when you’re trying to make a simple two-ingredient drink, there are still plenty of blenders that achieve palatable results. Here are the best things to mix with moonshine.

coke

Moonshine is whiskey, so the classic combination of whiskey and cola works regardless of whether that whiskey has spent time in a cask or not. Some of the sweeter, corn-heavy moonshines actually have some cola notes that bridge the gap between the two ingredients.

grapefruit juice

Flavor-wise, this is something of the Paloma’s poor American cousin. You can really taste the two individual components – there is a strong, earthy undertone of moonshine with a layer of light, lemony grapefruit juice on top.

ginger ale

No matter which blender you use, you will never lose the distinctive and strong flavor of Moonshine. But if that’s what you want, mix it up with ginger ale. Note that we are not talking about ginger beer here. In a highball, the sweeter ginger ale helps the moonlight go down the smoothest.

sweet vermouth

No, it’s not exactly a Manhattan, but if you want to turn your moonshine into a strong, stirred drink, this is the way to go. You can use the traditional 2:1 whiskey to vermouth ratio of a Manhattan, but we like a 50/50 split even better. Make sure to shake it down with lots of ice as you’ll want some dilution to mellow out any flavors.

lemonade

Moonshine dulls the sweetness of bottled soda in a way that makes the combination truly better than the sum of its parts. Simply toss these two together in a pint glass with some ice for the perfect accompaniment to a summer cookout.

Icetea

As with some other blenders that work with moonshine, a bottled iced tea will result in a nicer end result than the more intense versions you might make from scratch. But when mixing this one, be aware that it can be easy to overdo it. We’ve found that adding one ounce of whiskey for every three ounces of iced tea adds a perfect punch to an otherwise bland drink.

How to make an easy porridge for moonshine is easy if you follow along! This simple moonshine mash is great for a sacrificial run when breaking in a new still, as it’s very inexpensive to make. This is a great way to get an introduction to corn whiskey making and it will introduce you to the process of making mash without breaking the bank. Some may call this a “sugar wash.”

FAQ

What is Moonshine Mash from it?

Moonshine mash is usually made from corn, sugar, yeast and water and left to ferment for 5-10 days. A Sugar Wash can be made using only water and yeast and no grains to make moonshine or spirits.

How much moonshine does 5 gallons of pulp make?

For a 5 gallon mash recipe, the yield is about 3 liters on average from 130 proof. Once you let it rise for consumption, the yield is around 1 to 2 gallons of moonshine, depending on how high you want your proof to be for drinking.

How many pounds of sugar for 5 gallons of porridge?

A 5 gallon mash requires 5 pounds of white sugar when using 5 pounds of corn, yielding a 15% finished product of 5 gallons or 3 quarts.

How to make mash for corn whiskey

Once you’ve made this batch of simple mash for Moonshine and become familiar with the process, try making a very simple 80% corn, 20% malted barley mash for Corn Whiskey or White Lightning. The proportion of corn in the mash must be at least 80% and no less.

This is a simple corn whiskey mash used by many shiners as a simple mash recipe. This recipe becomes a “corn whiskey” or “white flash” when aged for a minimum of 2 years in white oak barrels, which may be new or charred, which is not necessary for the aging process.

Using a Grain Bill for Records

The use of a grain bill is recommended for record keeping when making mash. By keeping a grain account and notes of the mash, you can reproduce the exact mash over and over again. The grain bill will help you decide which mash is your favorite corn whiskey or moonshine.

Want to know what Jack Daniel’s Tennessee Whiskey Grain Bill is? It’s made from 80% corn, 12% rye, and 8% malted barley! How’s that for some insiders, uh-huh?

Get your free downloadable grain bill by filling out the form below to print and use. It’s great to clip to a pulp bucket and then add it to your notebook for future reference. Print 4 to a page!

Do a basic mash or sacrifice run

Making this batch of corn porridge is a great starter recipe, especially when you’re breaking in your still and need to make a sacrifice run. You can definitely just use sugar, water, and yeast with no corn!

Use plain white sugar and crushed corn in this batch to keep costs down. After that, you can choose to use organic sugar and non-GMO corn like we do.

Water plays an important role in how the mash turns out. If your water contains too much chlorine or other heavy materials, the end result mash may not be optimal. If you’re having trouble with your mash, you may need to check the pH in your water with pH strips.

We found out pretty quickly how filtered water plays a big part in the perfect batch of mash. If you don’t have a good filtration system like we have in our Berkey filter, then the next best thing is to buy spring water. The exact one we’ve been using for over a decade can be found on the shop page listed below this post.

Simple Mash for Moonshine video tutorial

Yeast for making porridge for moonshine

We prefer to use 2 different types of yeast in our batches. One is a brewer’s yeast and the other is a simple bread yeast. Using the 2 different types of yeast usually gives a better mash. We came to this conclusion through experimentation, and we encourage you to do so as you begin your journey.

Ingredients for a simple porridge

5 pounds white sugar

4 gallons of filtered water

5 pounds of crushed corn

1 teaspoon of brewer’s yeast

1 teaspoon active bread yeast

Materials needed to craft a basic Moonshine Porridge

5 gallon bucket with lid

⅝” rubber grommet (optional)

Airlock (optional but highly recommended)

Soup pot or large saucepan for heating water and sugar

Heat source for heating sugar, water and grain

areometer

Infrared thermometer (optional)

digital scale (optional)

Steps to create a simple mush for moonshine

Measure out all ingredients in bowls or bags. Add 2-3 gallons of filtered water to the stock pot. Heat it up to 165 degrees. Add the sugar and stir to dissolve. Add the corn. Turn off the stove

Pour the pulp into the bucket

After 1 hour, pour the contents into a 5 gallon bucket. Add enough hot or cold water to reach the target temperature of 95-100 degrees and specific gravity to within 1-2 inches from the rim of the bucket and record the value on the grain bill. If the value is below 1.5, add more sugar, the normal value is 1.5 and above (not necessary for a sacrificial run). When the temperature reaches 95-100 degrees, sprinkle the yeast on top and leave for 5 minutes. Give the contents a good stir and place the airlock in the spout on the top of the lid and place on top of the bucket. If using an airlock, fill to max

Print out the easy mash recipe

fermentation of the mash

For this recipe, stir the porridge around the same time of day each day. The fermentation process can last between 5 and 10 days. If you’re using an airlock, you’ll notice a constant fairly fast flashing at the beginning and towards the end of the fermentation time, it will be a slow flashing and then basically stop. If not using an airlock, allow at least a week before the start of the run.

Conclusion How to make mash for moonshine

How to make porridge for moonshine is very easy with this basic recipe. Keep trying and experimenting, and as you get used to the process, it gets easier each time. If you’re interested in learning more about the history of Moonshine, be sure to check it out.

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The optimal length of time depends on what you want to achieve:

If you’re aiming for alcoholic fruit, you should be satisfied with a short time. The flavor of the fruit begins to change after just a few hours (think soaking fruit for a punch), from there the extraction of the fruit flavors into the alcohol continues. For this approach, choose a liquor that complements your fruit as it remains highly recognizable.

, you should be fine with a short time. The flavor of the fruit begins to change after just a few hours (think soaking fruit for a punch), from there the extraction of the fruit flavors into the alcohol continues. For this approach, choose a liquor that complements your fruit as it remains highly recognizable. A good middle ground is usually reached after two (soft fruit) to eight (harder fruit) weeks. The alcohol should have picked up a good amount of fruit flavor, but the fruit retains enough to still be palatable. Just try a little occasionally until you get the state you want.

For flavoring alcohol, you should soak for at least six weeks, but longer is often better here. The taste changes over time, usually becomes “rounder” or even deviates significantly from the original taste of the selected fruit-alcohol combination. The fruit may or may not be palatable after this time, but should normally have released most of the aromatic compounds to the alcohol – alcohol is a solvent, after all. Since you’re aiming to take the flavor out of the fruit, you can use a “neutral” type of liquor here, but you might as well use something with more character. I currently have a batch of quince liqueur made from just the skins and pits (in grain) in my warehouse that has been there for four (!) years. It has developed lovely undertones of almond, vanilla and honey and is ready to strain whenever I have a bit of free time.

Another element to consider is the fruit-to-alcohol ratio:

The less alcohol there is, the less solvent there is to extract the flavors from the fruit. This means that for flavored fruit, barely covering it is sufficient, while for a “complete” extraction of the fruit you can choose a liquid level up to twice the fruit in your container.

For longer soaking times, the alcohol content is crucial. I’ve learned that anything over 40%vol (= 80 proof) should be fine so the fruit doesn’t spoil during extraction, even at room temperature. Use a higher proof if using a higher level of non-sugar (soft) fruit if you plan on long-term soaking. But always use undamaged fruit. Not only to ensure the shelf life of your product, but also because even slight traces of an “off” flavor can be amplified and spoil your entire batch.

The addition of sugar is optional, remember that your fruit also brings sugar. Sugar can speed up the extraction process a bit as it helps break down the cells. This may or may not be desirable. In addition, sugar acts as a preservative, so it is recommended for preparations with a low alcohol content.

If you like the results of your pear experiment, you might consider setting up a “rum pot” as an ongoing summer project:

In June, starting with strawberries, layer about 1/2 to 1 pound of fruit with 1/2 the weight of sugar in a large glass, cover with rum (preferably 110 proof) and weigh down with a plate. Rum should always be 1 inch above fruit level. Close the pot and store in a dark place if the pot is not opaque. In the summer, stock up on more fruit and sugar when they are ripe (cherries, peaches, raspberries, pears, plums…). Start serving 6 weeks after adding the last fruit.

Flavored moonshine is a great addition to a party. Whether drunk neat or added to your favorite cocktail. It’s also a great party favor for guests to take home. Below you will find answers to the most frequently asked questions and other helpful information on how Everclear Moonshine is made.

This Flavored Moonshine is a fun way to prepare and personalize your moonshine flavors based on the season and event. The flavors really are endless, from cherries in moonshine to creamsicle moonshine.

Strawberries, blackberries or other flavors like Root Beer Moonshine can be created. There are just a few tips and tricks to make these simple moonshine recipes a success.

I have several delicious flavored moonshine recipes on It Is a Keeper, but you can get even more in my e-book: 50 Incredible Flavored Moonshine Recipes. Find even more flavored moonshine recipes and cocktails you can make with flavored moonshine in this digital, printable e-book.

MORE MOONSHINE RECIPES YOU MIGHT LIKE

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Best Apple Pie Moonshine | moonshine cherries | moonlight pickles

What is the difference between Flavored (Everclear) Moonshine and Moonshine Made in a Still?

Everclear is pure water and ethanol with no taste, a blank slate to add whatever you want. The Everclear is a base to flavor moonshine.

The taste of distilled moonshine is the original grain taste. Distillers want you to taste the grain. It is the very creation of the mind. If you’re looking to make your own distilled alcohol, you’ll find recipes, kits, and supplies here.

Easy to Make: This easy moonshine recipe does NOT need to be canned.

There is NO need to make this easy moonshine recipe. Simple Ingredients: All found in the pantry or fridge and again so easy to make.

Anything to find in the pantry or fridge and again so easy to make. Customizable: Can make so many different DIY moonshine flavors.

Can make so many different DIY moonshine flavors. Great Gifts: Perfect for Christmas gifts or weddings, showers, etc.

Ingredient notes for homemade moonshine recipes

Everclear: Use 190 proof Everclear or if not available 151 Everclear is a good substitute but the higher proof is better.

Equipment needed

How to make Flavors of Moonshine

There are several moonshine recipes available on It Is a Keeper. These are the basic recipe descriptions for making Moonshine Flavors. Please see the linked flavor post below and the recipe cards for each recipe for the full instructions on how to make this flavorful moonshine.

APPLE PIE MOONLIGHT

Bursting with fall flavors, this moonshine recipe is infused with cinnamon sticks and apple cider to make an incredibly well-rounded moonshine. Get the Apple Pie Moonshine Recipe.

PEACH MOONLIGHT

Peach Moonshine Recipes can be enjoyed anytime as this recipe uses canned peaches. It’s made with a whole bottle of 190 proof grain alcohol and a whole bottle of peach schnapps. Use fresh peaches and make a simple syrup when they’re in season.

PINEAPPLE MOONLIGHT

This tropical pineapple moonshine recipe is the perfect cocktail for spring and summer. It’s packed with pineapple, coconut, and orange flavors.

MOONLIGHT CHERRIES

You don’t need a drink to get a kick from moonshine, you can eat it too. Moonshine Cherrys are delicious little cherry bombs. Eat them neat or add them to cocktails or even add them to desserts like fruit tarts for a nice punch.

MOONLIGHT CUCUMBERS

The Moonshine Pickles are a flavorful, crunchy, alcoholic surprise that’s the perfect accompaniment to any party.

USE FOR THE EVERCLEAR RECIPES MOONSHINE

Now that you have these wonderful moonshine recipes, what can you use them for? This magical elixir can be drunk cold or hot on its own or mixed with your favorite mixed drinks such as sodas, teas or juices. If you really want some inspiration, check out this e-book of my favorite cocktails.

IMPORTANT tips for preparation and storage

TIME/ ALCOHOL IN THE MOONLIGHT

Many questions and comments will be left dealing with the time it takes to craft the moonshine. When using the 190 Proof Everclear a waiting time of 8 weeks is required to allow the alcohol to soften and all the flavors to blend.

However, if you use the 151 Proof, you can drink it right away or wait several weeks for the flavors to blend.

Really, this is a guide and our recommendation. Some have said they drink it right away. If you prefer very strong drinks, use your own discretion.

PRESERVATION OF THIS QUALITY MOONSHINE

The moonshine should be stored in an airtight jar with a lid in a cool, dry place. There is no need to refrigerate this recipe, nor is any type of canning required. Make sure your jars and lids have been thoroughly cleaned.

HOW LONG DOES THE FLAVORED MOONSHINE LAST?

If recipe directions are followed correctly, these flavored moonshines should last up to a year. In particular, make sure all jars are clean and stored in a cool, dark place.

Again, no refrigeration is required unless the recipe specifically recommends refrigeration. Also, you don’t need to can (or process) the jars unless the recipes specifically call for it.

Frequently Asked Questions Flavored Spirit

ADDITIVES OR FLAVORING MOONSHINE It is possible to add many things to flavoring moonshine recipes to make them your own special blend. See individual recipes for details. However, you can add fruit, vanilla bean, Fireball whiskey, rum, whipped cream vodka, and spices to boost your moonshine. LESS SUGAR OR WHITE SUGAR SUBSTITUTE? If the recipe is too sweet for you, you can add less sugar, or if you prefer, use a sugar substitute, which is also acceptable as long as the substitution ratio is one to one. Even brown sugar can be used in these recipes if you prefer. The end result will still be amazing. CAN THIS RECIPE BE DOUBLE OR HALVED? In fact, you can adjust the amounts in the recipe cards accordingly to make the amount you need for your guests or for gifts. A great quality gift. WHAT IS EVERCLEAR? Everclear is a neutral grain brandy that is characterized by its clear, colorless quality with a very high concentration of ethyl alcohol. REPLACEMENT FOR EVERCLEAR? If you can’t find Everclear and want to make Moonshine, consider using the highest alcohol strength vodka you can find. If you’re using alcohol that’s 151 proof or less, you can consume the cocktail right away. However, if you use 190 proof grain alcohol, you must let it sit for 8 weeks before responsibly enjoying it.

Expert tips for making a flavored moonshine recipe

Again, please refer to the individual recipes and the recipe cards in these posts for more specific tips. However, here are some general rules to keep in mind.

Do not add alcohol near a flame or heat source. It is highly flammable. Make sure the mixture has cooled completely before adding alcohol.

It is highly flammable. Make sure the mixture has cooled completely before adding alcohol. Cool: You also don’t want the alcohol to burn off or evaporate, so the mixture should cool before adding alcohol.

You also don’t want the alcohol to burn off or evaporate, so the mixture should cool before adding alcohol. Cloudy: Due to some of the ingredients used, the moonshine can become cloudy. You can strain the moonshine through cheesecloth, a good shake, or stir the liquid or drink it cloudy, it doesn’t affect the purity.

Due to some of the ingredients used, the moonshine can become cloudy. You can strain the moonshine through cheesecloth, a good shake, or stir the liquid or drink it cloudy, it doesn’t affect the purity. Jar Size: When you give flavored moonshine as a gift, you can use different size jars to customize the size you want to give. Get creative and create your own gift tags, labels and even name them.

When gifting flavored moonshine, you can use different sized jars to achieve the size you want. Get creative and create your own gift tags, labels and even name them. Alternate Ingredients: The recipes are truly great, but if you choose to make adjustments outside the scope of the original recipe, we cannot guarantee the results.

The recipes are really great, but if you decide to make changes outside the scope of the original recipe, we cannot guarantee the results. Alcohol Content: The finished alcohol content will vary with each recipe, but this question is asked often. Mostly, it depends on the ingredients you use, any additives, etc. In general, the end result will be around 30 proof, or around 15% ABV, but these are not exact calculations and will vary by recipe. Learn more about alcohol proofing.

Recipes you may have missed

When I hear the word “moonlight” I’m instantly transported back to the 1920’s. It was the Prohibition era in America with all the silence, illegal alcohol and speakeasies. I wonder how it really was because it all seems so glamorous now!

One component of this era that has survived to this day is moonshine. You might just be curious about moonshine. You could also try your hand at DIY projects. Either way, you’ll want to know how to flavor moonshine. Today’s article will show you all about moonshine and how to flavor it with extracts.

What is moonshine?

Years ago a friend and I went to a local bar. It wasn’t really on our neck of the woods. We went anyway because we were exploring places in the city. Going to the bar and ordering their moonshine is the last thing I remember to this day.

Moonshine, also known as bootleg or corn liquor as it is sometimes called, is an alcoholic beverage. It is homemade, unaged, full strength whiskey made from corn mash. High proof means that it has a high alcohol content. I’m talking up to 190 proof (95% v/v)! This will leave your taste buds begging for mercy!

History has it that Scottish and Irish immigrants brought the drink to the United States. It steadily gained popularity among the citizens and the government. When I say the government, I mean they’ve started taxing them. Therefore, any untaxed manufacture of the drink was considered illegal.

Its vivid color denotes moonlight. According to legend, whiskey drinkers and makers used the veil of darkness and moonlight to do business. This sneaking around was used for tax evasion. The drink’s clear color in the moonlight gave it its name, got it?

Typical whiskey makers mature their spirits in oak casks, but Moonshine is not aged. Typically, this flavored spirit is made in a home still and filled into a mason jar. This instant bottling means no process corrects the clean moonshine flavor or harsh flavor notes.

Here’s why moonshine is illegal

In 1920, the United States government declared war on alcohol. Production, import, distribution and sale were illegal. Moonshine went dark but continued to thrive. To this day, moonshine is still illegal in the United States and most of Europe except for registered distilleries.

Moonshine is illegal primarily because:

Most manufacturers do not have alcohol or spirits licenses; Therefore, their products cannot be traced.

Manufacturers without authorization do not carry out quality control of the moonshine.

Distilling is dangerous and untrained hands could poison the drink.

The stills are highly flammable.

Many Bottles of Hooch is highly flammable.

Possible lead and antifreeze poisoning from stills.

People can get sick, go blind or die from bad moonlight.

Despite all these reasons, the consumption and production of moonshine is becoming increasingly popular again. You’re probably asking me how that happened. The answer is government regulation. In addition, flavorful moonshine recipes have been optimized and result in more refined, tastier drinks.

How to Flavor Moonshine with Extract

There are several ways to flavor moonshine. Some people like fruit-infused moonshine or honey moonshine. However, today I will focus on flavoring with extracts. The first time is usually the hardest, but with practice you’ll get better and develop your own distinctive Moonshine Whiskey.

vanilla moonshine

Things you need:

12 to 14 ounce amber jar with lid

2 or 3 whole vanilla beans of best quality

A sterilized pair of scissors or a knife

12 to 14 ounces of high quality moonshine

Step 1: Prepare your vanilla beans

Using my sterilized knife or scissors, I cut each vanilla bean stalk into pieces that are half an inch long. Some people like to skip their beans, but I think it’s unnecessary and stressful. The seeds contribute to the vanilla flavor profile.

Step 2: Add the chopped vanilla beans to the jar

After cutting the beans, I put the pieces in the jar. I always make sure my glass is clean and free of contaminants. I don’t want anything to affect my bottom line.

Step 3: Fill up the glass

After adding the vanilla beans to the clean jar, I top up the mason jar with quality moonshine. I make sure there is about a half inch of air space at the top of the jar.

Step 4: Stuff and Store

I place the lid or cork over my jar opening and tighten properly. Then I keep it in a cool, dark place. I prefer amber lenses to clear ones because they keep the light out. Turning off the light helps maintain the quality of my cocktail.

Step 5: Shake well

Just before I hide it, I shake my glass vigorously. I also repeat this shake once a week during the 6 week steeping period.

Coffee moonlight

If you’ve ever tasted coffee-flavored alcohol, you’ll know that it’s really enjoyable. Coffee lovers have to be careful here.

Things you need:

8 ounces of high quality moonshine

4 ounces real chocolate syrup

1/4 cup premium coffee beans

6 ounce amber mason jars

pouring dish or glass

Step 1: Mix the moonshine and real chocolate syrup

In the pouring bowl I mix the moonshine with the organic chocolate syrup. The chocolate syrup I use has a thin consistency like Italian syrup.

Step 2: Fill glasses

I fill the two clean 6 oz. Mason jars each containing 1/8 cup of coffee beans. A little trick I use is to grind the coffee beans a bit. It helps increase the surface area for the process.

Step 3: Pour in the chocolate moonshine mixture

With a steady hand, I carefully pour the chocolate and moonshine mixture into the two glasses. I eye it so I can get equal portions across the coffee beans.

Step 4: Cover and shake

I cover the jars with their lids. Then I shake them well.

Step 5: Save

Finally my jars are ready to be stored in a cool, dark place. I let them sit for about 4-6 weeks and give a good shake once a week. After infusing, strain the coffee beans and enjoy this rich, exotic drink.

Butterscotch moonshine

Butterscotch just has something. I haven’t seen a person who doesn’t love their buttery sugar flavor. What if I told you you could have the best of both worlds? Yes, moonshine plus butterscotch makes a sweet-tasting moonshine that you’ll want to share!

Things you need:

heating source

Pot

mixing spoon

Glass jar with lid for storage

1 cup of water

1 cup of sugar

1 cup moonshine

1/2 cup brandy

1 tsp butterscotch extract

Step 1: Add the sugar and water to the saucepan

I place a clean pot on my heat source. It could be a hotplate or a gas burner. I add the sugar and water to the saucepan and apply heat.

Step 2: Heat the sugar and water mixture

I boil the sugar and water mixture over medium heat to dissolve the sugar in the water. It usually takes about 30 minutes. Don’t add extra sugar even if you think you need to. If I keep a close eye on my pot, I prevent the sugar from burning. Trust me. You don’t want bitter syrup.

Step 3: Cool the syrup

I remove the sugar from the heat once it’s completely dissolved. Then I let it cool down. It also takes about 30 minutes for the syrup to cool.

These steps have resulted in a “simple syrup”.

Step 4: Add Food Coloring (Optional)

Once my simple syrup has completely cooled, I add food coloring. This step is optional and I sometimes skip it. Using raw sugar will give your syrup a nice brown tint. However, adding color gives a deeper shade of brown.

Step 5: Fill up the mason jar

Once my syrup has thoroughly cooled, I pour 1 cup of quality moonshine into the jar.

Step 6: Add syrup, brandy and butterscotch

I add the simple syrup to the mason jar contents. Then I add ½ cup brandy. Next I add 1 teaspoon butterscotch extract.

Step 9: Cover and shake

Once all the ingredients have been added to the jar, I cover the jar securely with a lid. Then I shake for about 20 seconds. I let the moonlight sit for 48 hours. Voila, it’s done.

A simple syrup is the base for this moonshine recipe. You can replace the raw sugar with brown sugar. I’m picky because it gives the butterscotch moonshine its distinctive color.

Apple Pie Moonlight

Apple pies are a decadent treat that can be enjoyed as dessert or anytime you want! We’re about to bottle this dessert. Don’t worry. This recipe is enough for several servings. It’s even a great addition to a gift basket.

Things you need:

1 liter of apple juice

1 liter of cider

4 cups brown or white sugar

6 cinnamon sticks or more to taste

1 teaspoon apple pie extract

750 milliliters of moonshine

750 milliliters Spiced Rum

A big pot

hot plate or hob

Amber Mason jars

Step 1: Mix all the ingredients except the rum

I combine apple juice, apple cider, brown sugar, and cinnamon sticks in a large saucepan.

Step 2: Apply heat

I turn on my heat source. Over medium-high heat, I bring the pot and its contents to almost a boil.

Step 3: Boil mixture for one hour

I reduce the heat and cover the pot with the lid. I let the mixture steam for about 1 hour.

Step 4: Cool Mixture

I turn off the heat and remove the pot from the heat source. Then I let the syrup cool completely.

Step 5: Add the alcohols

I carefully remove any cinnamon sticks. Next, I stir 750 milliliters of moonshine and 750 milliliters of spiced rum into the syrup.

Step 6: Add the apple pie extract

Here I add a teaspoon of apple pie extract to the mixture.

Step 7: Fill and shake jars

With a steady hand I fill the amber glasses with apple pie moonshine. I close the lids on the jars and give them all a good shake. I load all the glasses in the fridge. I like it best cold with some cheese on biscuits or crackers.

This recipe will give you a large batch of apple pie moonshine. If you prefer a smaller amount, you can halve or quarter the recipe.

frequently asked Questions

What is advance?

Foreshot is the first liquid by-product of making moonshine. It is also called the head. Foreshot typically contains methanol, which starts boiling at 148 F, lower than ethanol (174 F). Skilled bootleggers always discard it in the first splurge of each batch when making moonshine.

Why is lead solder not used in moonshine stills?

Lead solder is not used in moon stills because it can get into the moonshine during distillation. It is very dangerous as it can lead to lead poisoning. Moonshine stills should be made entirely of copper or stainless steel.

Most old, handcrafted stills contain automotive radiators. These vehicle radiators inevitably contain lead, which would contaminate the moonshine. Old vehicle radiators can also contain residue from antifreeze glycol products which could also introduce toxins into the hooch.

How do I test the purity in Moonshine?

You can test the purity of moonshine by smelling it and doing the spoon test. You should smell your moonshine before you drink it. If you notice a strange, chemical smell, I strongly recommend not drinking it and trying the second step.

Ancient people claim that the best test of the purity of moonshine is to pour some onto a metal spoon and light it. If your moonshine burns with a blue flame, it’s safe to drink. If your hooch is burning with a red flame, it indicates lead and can cause death.

If your moonshine burns with a yellow flame, it most likely contains methanol or lead. Methanol in the moonlight can kill you. If you don’t die, you could end up blind or brain dead.

But the spoon burning method is not entirely reliable. For one, it doesn’t detect any other toxins in the drink. Another problem is that methanol sometimes burns with a bright blue flame that mimics ethanol.

There are many reasons why your fermentation can start normally and then “get stuck”, whether you’re making moonshine, wine, beer, or other spirits. Here are a few suggestions from Rick as to why this may be happening and how to resolve the issue.

Your laundry is not at the right temperature.

One problem people have with fermenting when making moonshine is that their wash is too cold. It’s especially common when people ferment in their basement or garage during the cooler months. It’s also easy to assume that most yeasts need the same temperature to ferment, but that’s just not true. Make sure you read the fermentation temperatures printed on the yeast used. I’ve included a quick guide to some of the yeasts commonly used to make moonshine that we sell below:

High Spirits Turbo 48 Turbo Yeast: 86-100°F

High Spirits Turbo 24 Turbo Yeast: 86-100°F

Prestige 8kg Turbo Yeast: 75-80°F

Prestige Turbo Pure 48 Turbo Yeast: 68-86°F

Prestige Black Label Turbo Yeast: 68-86°F

Prestige Batch Yeast: 68-83°F

Black Bull Turbo Distillers Yeast: 68-82°F

This problem is pretty easy to solve by simply increasing the temperature, and you have a few options for doing it. One option is to use a heating element such as a Brew Belt or FermHeater. You can also try the following DIY tips:

• Start your fermentation at around 100° and wrap your container in a small blanket or towel to keep the heat inside.

If you’re fermenting on a cold ground like rock or concrete, elevate it by using some 2x4s with blankets to insulate it.

On the other hand, your laundry can get too hot, damaging or even killing the yeast. If the specific gravity is high (very little fermentation has taken place), you can try adding more yeast, but chances are you’ll have to give it up and start over. It is important to keep an eye on the temperature during fermentation.

There is too much sugar for the strain of yeast you are using.

Basically, the reason you use sugar in a mash is because your yeast uses up the sugar and turns it into alcohol. So it’s easy to assume that more sugar = more alcohol. However, too much sugar in your mash can affect your yeast’s ability to produce alcohol, and most people want to get as high an alcohol level as possible when making moonshine. This is where hydrometer readings come in handy, as they help you determine how much sugar is already in the mash and how much sugar you need to add to get the potential alcohol level you’re looking for. If you end up with more sugar than you need, simply add more water to reduce the sugar concentration.

There aren’t enough nutrients in your yeast.

Finally, your mash may not contain enough nutrients to perform at its best. Most turbo yeasts already contain the right ingredients that are optimal for that particular strain of yeast. However, if you’re using baker’s yeast or a basic distilling yeast to make moonshine, you may need to add some more distilling nutrients to really get it going.

I hope this information helps you if you get stuck fermenting! If you have any other questions, you can always contact us or send us a message via Facebook.

This blog contains information for educational purposes only. Read our full summary for more information.

February 3, 2013 alcohol yields

How much alcohol does a distillery produce?

Before we begin, a reminder: Distilling alcohol is illegal without a federal spirit alcohol or spirits license and appropriate state permits. Our stills are designed for legal use only and the information in this article is for educational purposes only. Please read our full legal summary for more information on the legalities of distillation.

The amount of alcohol produced by a still depends on the starting alcohol and the final alcohol. In this article, we explain how a commercial distiller would determine how much alcohol to expect from a run.

For the instant gratification seekers in the crowd, here’s the short answer:

A 1 gallon run yields 3-6 cups of alcohol

A 5 gallon run yields 1-2 gallons of alcohol

An 8 gallon run yields 1.5-3 gallons of alcohol

A 10 gallon barrel yields 2-4 gallons of alcohol

Here’s why for researchers, science geeks, alchemists, and seekers of truth:

start alcohol

The starting alcohol can vary significantly, which has a major impact on the final yield. Starting alcohol is generally expressed as “alcohol by volume” or ABV. It is simply the percentage of alcohol in an alcohol wash solution. For example, a 10 gallon laundry containing 1 gallon of pure alcohol has an ABV of 10%. The higher the starting alcohol, the higher the potential yield.

The starting alcohol of a wash depends on two things: the amount of fermentable sugars produced by the mash or added in place of the mash and the type of yeast used.

Fermentable Sugar

Fermentable sugar is exactly what it sounds like – the amount of sugar that can be consumed by yeast and later converted to alcohol. If there isn’t very much sugar, there won’t be much alcohol. However, too much sugar is a waste. The amount of sugar needed depends on the recipe, batch size, and potential alcohol production from the yeast. In general, however, the more fermentable sugar there is in the mash, the higher the potential starting alcohol and the higher the yield.

Yeast

The type of yeast used is also very important. Bread yeast (the kind that can be bought at a grocery store) produces initial alcohol in the 10% range, while strong distilling yeast can produce initial alcohol as high as 20%. This is due to two factors. First, distilling yeast was bred to withstand higher concentrations of ambient alcohol. Where a bread yeast might die off once the starting alcohol reaches 10 or 12%, a distiller’s yeast will still thrive until the ambient alcohol has risen to a much higher level (about 20%). Second, some distilling yeasts are packed with a lot of yeast nutrients, e.g. B. Turbo 24, 48, etc. This can actually be a bad thing as the excess nutrients found in turbo yeast can cause off-flavors in the final product. Read our article “Bourbon, Whisky, Vodka and Moonshine – How Much Yeast?” for more information on yeast.

In short, a good yeast allows for a higher starting alcohol and a larger final yield without introducing off-flavors.

Final Proof

Final detection can also have a significant impact on yield. If 10 gallons (with a starting alcohol of 10%) are distilled, the collected amount of pure alcohol is close to 1 gallon. However, the spirit collected will not be 100% pure (200 proof). It is usually tested for around 100 proof or 50% pure alcohol. While the total amount of alcohol collected remains the same, there is now twice as much “Product” and the “Yield” is doubled. The higher the final proof, the lower the final yield, the lower the final proof, the higher the final yield.

collection efficiency

A final note is that not all of the alcohol produced during fermentation is collected during the run. Generally only about 85 or 90% is collected because it takes too much time and energy to get that last bit… and it’s not the good stuff anyway. For example, if there is 1 gallon of pure alcohol in a wash and it is distilled at 85% collection efficiency, 0.85 gallons will be collected.

summary

Here are some examples of yields a commercial distiller can expect when processing 1, 5, or 10 gallon test batches:

A 1 gallon run with a starting alcohol of 10%, a final proof of 100 and a collection efficiency of 85% yields 2.72 cups.

A 1 gallon run with a starting alcohol of 20%, a final proof of 100 and a collection efficiency of 85% yields 5.44 cups.

A 5 gallon run with a starting alcohol of 10%, a final proof of 100 and a collection efficiency of 85% yields 0.85 gallons.

A 5 gallon run with a starting alcohol of 20%, a ending alcohol of 100 and a collection efficiency of 85% yields 1.7 gallons.

An 8 gallon run with a starting alcohol of 10%, a final proof of 100 and a collection efficiency of 85% yields 0.89 gallons.

An 8-gallon run with a starting alcohol of 20%, a ending alcohol of 100, and a collection efficiency of 85% yields 1.79 gallons.

An 8-gallon run with a starting alcohol of 20%, a ending alcohol of 100, and a collection efficiency of 85% yields 1.79 gallons. A 10 gallon run with a starting alcohol of 10%, a final proof of 100 and a collection efficiency of 85% yields 1.7 gallons.

A 10 gallon run with a starting alcohol of 20%, a final proof of 100 and a collection efficiency of 85% yields 3.4 gallons.

description

20 Gallon Traditional Heavy Copper Moonshine Still for Sale

This is our best selling moonshine still

We still make this 20 gallon copper moonshine to order. We have been making moon burners for generations. We have perfected it! This still is capable of producing over 4 gallons of sparkle per run. This is a large still that is more than capable of getting the job done! You still look the same as in the picture. It really is a beauty thing.

We received our box today. Thank you very much. The packaging was amazing. She is in perfect condition and my husband is so excited. Thanks again. The wait was so worth it!

Jennifer K.—North Carolina

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The product arrived today and I am blown away by the quality of the shipping container, packaged neatly and securely AMAZING👍👍.

I am also blown away by the quality of the product itself, everything fits as expected, I would highly recommend your product to anyone.

Pete B.—Rhode Island

WARNING!

Not all still images are created equal. Are we the cheapest company out there? No, we’re not, BUT we make the highest quality stills money can buy. We take great care of our customers before, during and AFTER the sale. Don’t make a costly mistake just because you’re trying to save a few bucks. Do your research and make sure you are buying from a company that has a good reputation. You will not regret it.

We’re called DIY Moonshine, but that name isn’t really accurate. The truth is we do it for you! No welding, soldering or assembly is required on our stills!

Most stills for sale are flimsy and made from cheap 16 gauge roof copper. These moonlight stills won’t last. Every still we build is made from thick 20 ounce 99.9% pure copper. This is the best copper money can buy. All of our stills have a very high silver content. We only use lead-free brass for our knockers. It is also equipped with a temp. Gauge on the boiler. We are proud of the development of our moonshine breastfeeding plans. You won’t find a better built still for sale anywhere on the web!

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Don’t be. Your transaction with us is 100% private and confidential. We do not share sales information with agencies. We keep your information confidential! If you have any questions regarding this, please call us at 800-590-4387.

If you prefer to place your order over the phone, call us at 800-590-4387.

What do you get when you buy a still from us?

You’ll receive moonshine recipes and full assembly instructions so you know exactly how to set up your still! We are at your disposal before, during and after the treatment.

Only add liquid mash to the still. Never fill in solid porridge.

Features:

20 gallon pot with temperature gauge and 3/4 inch ball valve drain

Height: 38″

Diameter: 15″

1″ Line Arm Length: 14″ reduced to 1/2″ with union connector.

Overall body length: 55″

2.75 gallon whipping barrel

1 1/2″ brass flush

12″ long 1/2″ cross tube with connector fittings

2.25 gallon condensing worm

7 foot copper condenser coil

1″ in/out hose connections

This moonshine still comes with 20 oz. 99.9% Paul Revere pure copper, completely free of silver solder and lead. Generations of experience have gone into the development of our moonshine breastfeeding plans and it shows. If you can find a better moonshine still for sale anywhere…buy it!

is made at 20 ounces. 99.9% Paul Revere pure copper, completely free of silver solder and lead. Generations of experiences have gone into the development of ours and you can tell. If you can find a better one anywhere…buy it! All seams are hemmed and the main shell is riveted for unparalleled durability. This is how a still becomes a reliable distillery device.

. This can also be upgraded with a highly efficient 220 volt electric burner system which can significantly reduce your energy bills compared to propane. It’s not one of those cheap moonshines that are still available on the internet. It is “the” moonshine kit of the moonshine breastfeeding kits!

System that can significantly reduce your energy bills compared to propane. It’s not one of those on the internet. It is “the” Moonshine kit from ! This moonshine still comes with 20 oz. 99.9% Paul Revere Pure Copper, All Silver Solder!

We recommend upgrading your still with our 220 volt burner system. This upgrade will significantly reduce your energy bills. Using propane can get expensive. Our burner system is electric.

Specifications:

After you’ve filled the still with your mash, you can use electrical tape or teflon tape to make a seal. Some other still manufacturers require the use of flour paste to make the seal. This method makes a mess.

If you still want this to come with a Cap Logic Cap, you can view it here.

No need to use flour paste on our stills when you order one with the Cap Logic Cap! If you’ve ever used it, you know how annoying it is. If not, you’re in luck!

We designed this 20 gallon copper moonshine burner to be used on a propane stand burner unit.

You don’t have to use this in a straight configuration.

This still should be used outdoors when using flammable materials and when using natural gas, wood or propane.

This moonshine can still produce over 4 gallons per run.

This will still do a great job for you. Your friends will be stunned and beyond impressed when they see this still and taste the magnificent sparkle YOU have created!

This still is capable of producing over 4 gallons of sparkle per run.

SHIPPING

We ship all of our stills via FedEx and offer shipping to customers in the contiguous United States (48 States). All of our moonshine stills are made to order, but we will ship your order as soon as possible. We will contact you via email and let you know when your order has been dispatched along with the tracking number. As these stills are individually handcrafted to ensure the highest quality, please allow an eight week lead time*

WARRANTY

We have a 100% guarantee on the workmanship of our Moonshine Stills. We are the only breastfeeding manufacturer to offer this.

PAYMENT

We accept all major credit cards or Paypal. We make it easy!

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Making moonshine is a cute hobby – especially when you’re making a fruit mash! Check out our five best fruit puree recipes!

One of the best parts about making moonshine is the fact that it really is a hobby that never gets old. Because there are so many different ways to make quality spirits at home.

Making moonshine never has to be boring or monotonous. There are always new and innovative ways to improve your craft and create something that is distinctively yours.

The evolution of fermented fruits

While some moonlighters strive to find the perfect blend of whiskey, others are looking for something sweeter. Adding fruit to your moonshine is certainly not a new concept. In fact, the concept of using fruit for fermentation is believed to have originated with early humans eating rotten fruit on the ground out of necessity. Many experts believe that the body evolved to absorb ethanol, which made this option possible.

Two ways to make fruit flavored moonshine

While rotten fruit doesn’t sound appetizing, fruit-flavored moonshine certainly is. There are two different ways to bring the sweet taste of ripe fruit into your homemade spirits. The easiest way is to make moonshine and then fill it with fruits. This is usually done by placing the fruit in a moonshine jar for a few days or weeks, then straining out the solids before serving.

The second way is probably much more difficult, but brings wonderful results. This method uses fruit as the base of your porridge. Instead of adding flavors after your moonshine is made, make your moonshine from your fruit. This can also be done in the case of Applejack by making moonshine from fruit juice or apple cider.

Contact a local farmer

Are you ready to take your moonshine to the next level by making a mash out of fruit? The best time to make this type of mash is when the fruit of choice is just out of season. Contacting a local farmer and getting a large batch of overripe or imperfect fruit off their hands at a good price is one way to save on costs. Many moonshiners are happy to pay their local farmers in whiskey!

Equipment required to craft moonshine

Large Pot: Most moonshine recipes are for 5 gallon stills and require large pots. We love the Bayou Classic 44 Quart Stainless Steel Pot because it has an inner basket that’s perfect for lining with cheesecloth to remove solids from your porridge.

Long Spoon: Most household spoons are not long enough to use in the large pots needed for moonshine. We love HIC Brands that Cook 97050 Helen Chen’s Asian Kitchen Bamboo Kitchen Spoon.

Siphon: Using a simple siphon is a great way to transfer liquid from your pot to your fermenter.

Cooking Thermometer: Temperature is arguably one of the most important factors in making moonshine. The HABOR Digital Instant Read Meat Thermometer is an easy-to-use tool for monitoring your temperature and delivers excellent results.

Cheesecloth: A cheesecloth is a great way to strain your porridge. It can be gently squeezed (with sanitized hands) to get every drop of liquid out. Our all-in-one kits come with cheesecloth, but here’s our recommendation if you need to buy an extra cheesecloth.

Fermenter: One of the best parts of our all-in-one kits is that they are a fermentor, yet all in one. This means less equipment to buy and store. If you’re using our Mist 1 Gallon Air Still, we recommend this Home Brew Ohio glass fermenter with double bubble airlock. It’s clear so you always know what’s happening with your mash and is the perfect size to complement our air still.

The Best Stills for Making Moonshine

The manufacture of moonshine is a craft rooted in tradition. However, modern devices can make the process easier than ever. At How to Moonshine we offer two all-in-one kits that combine a fermenter and a still.

Our Blue Ridge Stovetop Still can easily be used in any kitchen. This means you don’t need to buy a special heat source and you can distill your spirits in your kitchen. This kit also includes a water pump that can be used in a standard kitchen sink. It truly is your all-in-one moonshine solution.

If you’re looking for an easy distillation process, check out our Mist 1 Gallon Air Still. This still is as easy to use as a kitchen kettle. You can create smaller recipes using your own kitchen equipment to get the spirits you need in smaller batches.

The sweet taste of summer all year round

One of the biggest benefits of making your moonshine from fruit is the ability to bottle that sweet taste of summer to enjoy year-round. So, without further ado, let’s take a closer look at our five best fruit puree recipes.

Apple Jack moonshine

Apple Jack Moonshine is arguably the easiest fruit-based moonshine to make. This is because this mash is made from apple juice or cider and not real fruit. Not only does Apple Jack Moonshine not have to peel and chop pounds of fruit, but it also uses freeze distillation.

What is Freeze Distillation?

Freeze distillation is a process that instead of heating the alcohol in your mash and then condensing it to remove it, the mash is frozen. Since the boiling and freezing points of water and alcohol are different, heating or cooling your mash can separate them. Freeze distillation allows you to distil your mash in your freezer. Early risers would take advantage of cold winter nights!

One thing to note about Applejack Moonshine is that since it uses freeze distillation, you cannot fractionate your yield. This means there is a chance you are ingesting methanol. Drink with caution!

While this recipe doesn’t require any of our high quality stills, it does require some specialty equipment. While Moonshiners are similar to what you likely have in your kitchen, they’re on a much larger scale.

Applejack Moonshine Recipe

Applejack Moonshine has been dubbed “apple pie in a jar”. This classic moonshine recipe is a classic all over the world. Although this recipe doesn’t call for fresh fruit, it is recommended to use good quality apple cider.

You don’t need a still for this recipe, but you do need a large fermenter. You can still use one of our all-in-one kits or buy a large fermentor like this one from Home Brew Ohio. However, it doesn’t come with an airlock and is quite expensive. It does offer a peg at the bottom, though, which is a nice feature. Also remember that you need a freezer room big enough for your fermenter.

To prepare this recipe you will need:

5 gallons of unpasteurized apple cider: It’s important to use good quality apple cider. Apple juice does not provide a quality result and cannot be substituted.

5 pounds table or cane sugar – needs to be granulated

1 packet Cider Yeast: Cider yeast was perfectly formulated to work with this type of cider base.

The first step is to make a simple syrup out of a gallon of your apple cider and your sugar. Heat your cider to 160°F and add your sugar. Stir well until fully dissolved. Pour the syrup and remaining 4 gallons of cider into a sanitized fermentation bucket. Chill your porridge. You can use an immersion cooler or place your pot in ice water. Once the mixture has reached 75°F, you can add the cider yeast. Aerate your mash by shaking the container for about 10 seconds. Cover with an airtight lid and add your airlock. Allow your mash to ferment for about 7-14 days, or until there is no activity in your airlock for two days. Once fermentation is complete, you can strain any solids out of your mash. Place the strained liquid in your freezer. Once your porridge is in your freezer, ice will form at the top of your storage jar. This is water leaving your mash. Use a sanitized scoop or spoon to scrape the ice off the top of the jar. The longer you let your moonshine distill and the more water you remove, the stronger your moonshine will be. Enjoy!

Check out the best moonshine mash recipes

Peach Moonshine Mash

Does something say summer like biting into a fresh calm? Bottle that sunshine flavor by making your own peach moonshine!

This peach moonshine porridge requires a large number of peaches. Consider contacting a local producer at the end of the season to see if you can get a large batch of overripe fruit at a better price.

Peach Moonshine Mash Ingredients:

½ bushel peaches (about 25 pounds)

6 pounds of cane sugar

2 packets of bread yeast

Hygiene is one of the most important steps in moonlighting. Wash your peaches well to remove any natural yeast or pesticides. Quarter the peaches and remove the pits. Place the peach pieces in your food processor to further chop them up. Do not liquefy completely. Pour your peaches into your large pot and heat to 160°F. Once your peach mash has reached 160°F, it’s time to pour your mash into your fermenter. Add four pounds. Sugar and stir well with a spoon until completely dissolved. Top up the mash with cold, filtered water until the fermenter reaches 5.5 gallons. Stir well to incorporate all the ingredients into the porridge. Allow your porridge to cool to 70°F. You can place the fermenter in a sink filled with ice water to cool your mash faster, or use an immersion chiller. Another option is to just wait a few hours. Once your mash reaches 70°F, you can add your yeast and aerate the mash by pouring it from one 5-gallon bucket to the other or shaking it (using an airtight lid) for 10 seconds. Put on the airlock. Place your bucket in a temperate area for about 7-14 days. Your mash is fermented when there is no activity in the lock for 2 days.

Once the fermentation process is complete, it’s time to distill. Check out our step-by-step moonshine guide to learn more.

Strawberry Moonlight

This moonshine porridge recipe uses frozen berries. Using frozen fruit is a great way to not only save money but also enjoy the fresh taste of seasonal fruit all year round.

For this recipe you will need:

6 pounds frozen strawberries

5 gallons of filtered water

5 pounds. from sugar

yeast starter

Start by taking your strawberries out of the freezer and letting them thaw. Pour a gallon of water into a saucepan and heat to 90°F. Once the water is 90°F, pour in all of the sugar and stir until completely dissolved. Once the strawberries are thawed, puree them to a puree and add the simple syrup. Pour the mixture into a fermenter and add the remaining 4 gallons of filtered water. Make a yeast starter. If you’re not sure how to make a yeast starter, watch the video below. Once your porridge is 70°F, you can add your yeast starter to your porridge. Aerate your mash by picking it up and shaking it or passing it between the fermenter and the saucepan about 10 times. Add an airtight lid and airlock and allow to ferment for 7-14 days. After fermentation, strain the mash and distill as usual.

Blueberry Moonshine Mash

This is a tart twist on the more popular fruit moonshine porridge. It’s a very pretty spirit that’s great to drink neat or add to cocktails.

This mash also uses frozen berries, which is a great touch since it calls for 20 pounds of fruit! Imagine your grocery bill if you bought it fresh from the grocery store! 20 pounds is a lot of fruit for a simple porridge.

Feel free to decrease the amount of fruit but keep the rest of the ingredients the same. This should still make a tasty mush without costing you an arm and a leg.

Ingredients for Blueberry Moonshine Mash

20 pounds frozen blueberries

5 pounds white sugar

5 gallons of filtered water

yeast starter

Instructions for making a blueberry puree:

In a large saucepan, add the frozen blueberries and 3 gallons of filtered water. Heat to 160°F. Add the sugar slowly, stirring to ensure it dissolves completely. Remove from stove. You can chill your mash with an immersion chiller or place your pot in ice water. Once your mash has cooled to 70°F, you are ready to prepare your yeast starter. Transfer your mash to your fermentor and add your yeast starter. Aerate your mash by pouring it between your fermentation bucket and saucepan about 10 times, or by adding an airtight lid and shaking for about 10 seconds. Add your airlock and ferment for about 7-14 days or until the airlock shows no activity for two days. Once fermentation is complete, strain and distill as usual.

Mashed potatoes and vodka

While potatoes aren’t technically a fruit, using potatoes to make spirits makes so much sense that we thought it would be beneficial to add this recipe to the list.

One of the benefits of making mashed potatoes is that unlike many of the grain ingredients traditionally found in a mashed potato, potatoes are easy to obtain. In addition, buying a large quantity of potatoes is relatively cheap and not uncommon at all.

Making spirits from potatoes is also a recipe steeped in tradition, although most vodkas no longer feature this versatile fruit as a key ingredient.

While fruit recipes are generally made to be full of flavor, vodka is made to be flavorless. Instead, you can enjoy this recipe neat or add fruit flavors to your vodka. By making your vodka with potatoes and then infusing your spirit with fruit, you save a lot of money on expensive products.

Ingredients for Potato Vodka Mash

7 gallons of water

25 pounds of potatoes

5 pounds crushed malted barley

yeast starter

Instructions for making mashed potatoes and vodka:

The first step is to thoroughly clean all of the potatoes with a scrubbing brush to ensure all dirt is removed. Next, dice the potatoes and place in a large saucepan. Top up with water so the potatoes are completely submerged. Cook until tender (about 20 minutes). Don’t drain the water. Instead, use an immersion blender (recommended) or puree by hand (ouch) until well combined. We recommend using cheesecloth for this recipe. Place your ingredients in cheesecloth, then add filtered water until your 7-gallon stock pot is full. Heat the mash, stirring constantly, until it reaches 140°F. Add the malted barley and stir well to fully combine. Maintain a temperature of 140°F for 20 minutes. Stir for about 30 seconds every four minutes. Increase the temperature to 152°F for one hour. Stir for about 30 seconds every 10 minutes. If you have a hydrometer, use it to measure gravity. If it’s below 1.065, add sugar to get 1.065. Chill the mash overnight in a cool, dark room to give the barley enzymes full time to break down the potato starch. Once your mash has cooled, place it in a fermenting pot. Prepare a yeast starter. Add to your mash and aerate by pouring your mash between your saucepan and fermentation pitcher about 10 times. Add an airtight lid and airlock to your fermenter and allow your mash to ferment for about 7-14 days, or until there is no activity in the airlock for 2 days. Once fermentation is complete, strain well and distill as usual.

For more information on clarifying, distilling, and fractionating your mash, see our guide to making moonshine.

To craft Dried Fruit Moonshine, you can use expired raw materials. Fruit that is slightly moldy can also be used (cooking destroys the mold), but you should trim away the rotten parts to avoid bitterness. Following the method described, you will get a fragrant distillate with light fruity notes.

Theory. All dried fruits are suitable for making moonshine: plums, figs, dried apricots, dates, raisins, apples, pears, cherries, etc. You can mix different types of fruit in one decoction to get the original taste and tones. Remember that plums impart light smoky notes that are very pronounced when paired with apples and pears.

During the drying process, the pulp is dehydrated, but fructose and dry matter, which play an important role in creating the flavor and aroma of the drink, remain. To start fermentation, it is enough to dissolve fructose in water – make a compote, then add calorific yeast or wine yeast. The total sugar content of the must should not exceed 20%.

The yield of dried fruit moonshine depends on the sugar content of the raw materials, so it is difficult to predict quantities in advance. The sweeter the pulp, the more drinks you’ll end up with. To increase yield you can add sugar – 2.2 lbs/1kg gives an additional 1.1-1.2 liters of moonshine (40%). However, sugar easily spoils the fruity aroma. You have to choose between quantity and quality.

On distilling yeast, the decoction from dried fruits ferments for 4-10 days, but such yeast spoils the aroma. For fruit brews, it is advisable to use store-bought wine yeast. With such yeast, the brew will ferment longer (25-60 days), but the organoleptic properties of the drink will remain.

Ingredients:

Dried Fruit – 6.6 lbs/3 kg

Water – 18 liters plus an additional 4 liters per 2.2 lbs/kg of sugar

Sugar – 2.2-6.6 lbs/1-3 kg (optional)

Yeast – (distilling yeast or wine yeast)

Citric Acid – 0.3 oz/10 grams

Citric acid is needed to stabilize the acidity of the must, which promotes fermentation. I recommend adding citric acid if adding more than 2.2 lbs/1kg of sugar.

Recipe for dried fruit puree

Grind dried fruits with a blender or in another way. The smaller the pieces, the better the sugar is released, which increases the yield of moonshine.

Warning! It is desirable to first remove pits. If you can’t do that, you shouldn’t use a blender for the raw materials. Just use it right away to keep the pits intact and the mash doesn’t turn bitter.

Place the dried fruit in a saucepan, add sugar (to taste), cover with water 1:4 ratio – pour 4 liters of water for every 2.2lbs/1kg of raw materials (along with sugar). Stir the mixture. Bring the mixture to a boil and simmer for 30 minutes, stirring occasionally to keep the dried fruit from sticking to the bottom and burning. Remove the saucepan/brew kettle from the heat and add the remaining water and the citric acid. Mix them up. When the must has cooled to 28-29°C, add the prepared yeast. Pour the mash into a fermentor, leaving at least 25% of the space free for foam and carbonation. Install airlock. You can use a medical glove with a hole in one finger as a homemade airlock.

Glove instead of classic airlock

Put the dried fruit pulp in a dark place with a temperature of 18-28°C. After 4-60 days, depending on the yeast used, the water seal will stop releasing gas (the glove will deflate) and the mash will no longer be sweet and will become slightly bitter. There will be debris at the bottom. These signs indicate that fermentation is complete.

Production of dried fruit moonshine

Filter the fermented mash through cheesecloth, squeeze the pulp dry. Without filtration, the remains of the pulp will burn and spoil the taste of the drink. Pour the liquid mash (without the pulp and seeds, etc.) into a moon still. Distill the mash at maximum speed for the first time without dividing it into fractions. Stop collecting the product when the ABV is less than 30%. Measure the ABV of the obtained distillate. Calculate the amount of pure alcohol – multiply the volume in liters by the percentage alcohol content, and then divide by 100. Dilute the drink with water to 18-20 degrees, and then conduct a second distillation. Collect the first 12-15% of the yield from the pure alcohol volume in a separate container. This harmful smelly faction is known as “Foreshots” and can only be used for technical purposes. Collect the main product (“mid-run”) until the ABV drops below 45%, then stop distillation or collect “tails” separately. Dilute the resulting dried fruit moonshine with water until you get the desired ABV (usually 40-45%), then bottle for storage.

crop moonshine

This blog contains information for educational purposes only. Read our full summary for more information.

March 29, 2013 How commercial moonshine mash is made

Before we begin, a reminder: Distilling alcohol is illegal without a federal spirit alcohol or spirits license and appropriate state permits. Our stills are designed for legal use only and the information in this article is for educational purposes only. Please read our full legal summary for more information on the legalities of distillation.

There are three different ways a commercial distiller would likely make a moonshine mash. The first two methods are based on traditional corn whiskey recipes. The third method is cheap and easy (and a good starting point for new commercial distillers), but is not recommended for someone serious about making a quality product.

Remember that making moonshine combines both science and art. A novice commercial distiller, or a distillery focused on making quick, cheap liquor for flavoring purposes, would start with the 3rd recipe listed here (Sugar Gloss). A distillery more focused on higher quality spirits with more complex characteristics would likely opt for the all-grain “corn whiskey” recipe. A middle ground would be the “thin mash” recipe.

1- Corn Whiskey

Early American farmers found that the same amount of corn that sold for a few dollars in the marketplace could easily fetch a few hundred dollars after it was crushed, fermented, and distilled. Corn also provides more sugar than other grain crops. Thus, mashing corn and turning it into alcohol became the standard method of alcohol production on the early American frontier, and corn whiskey was born.

A commercial distiller making a quality end product would believe that pure all grain whiskey is the way to go to create a craft spirit. Corn whiskey is preferred because it is naturally sweet, smooth, and traditional. Here’s a simple method they would use to make a corn whiskey mash with some additional options for the advanced distiller:

Ingredients:

Procedure:

Heat 5 gallons of stock water to 165F. When the target temperature is reached, turn off the heat and stir in the 8.5 pounds of corn. Stir the porridge continuously for about 5 minutes, then stir for a few seconds every five minutes until the temperature drops to 152°F. Once the target temperature is reached, stir in the malted barley. Cover and let sit for about 90 minutes, only uncovering and stirring about every 15 minutes or so. At this point, all starches should be converted to sugars. Let it sit for a few hours or use an immersion cooler to cool the mash to 70 degrees. At 70 degrees, add yeast, aerate (by toggling between two containers), seal and add an airlock. Fermentation is complete in a week or two. Let it sit for another week and it’s ready to be distilled. siphon in still. Be careful not to leave yeast and other sediment behind.

Tips for advanced distillers

Advanced distillers should consider adding 2 tsp gypsum (CaSO4) to the mash water and adjusting the pH of the mash water to between 5.8 and 6.0 before adding any ingredients. After adding gypsum, add citric or tartaric acid to correct the pH of the mash water down. If the pH needs to be increased, add calcium carbonate (CaCO3).

A second trick for advanced distillers is to use tincture of iodine to determine if all starches have been fully converted to sugars. Drip a few drops of the clear yellow liquid (not the solids) from the top of the mash (after the 90 minute rest) onto a white plate. Drop a drop or two of the tincture of iodine onto the sample on the plate. If it turns blue, there is still starch in the mix. Rest it longer. Discard the sample.

2 – Thin mash whisky

Cooking a thin mash is an easy way to double the amount of mash while retaining some of the corn whiskey’s natural grain flavor. It’s made by starting with an actual mash like the one above, then adding water and granulated sugar to increase the amount of wash.

Ingredients:

10 gallons of water (5 gallons to start, then 5 more)

8.5 pounds of cornflakes

1.5 pounds crushed malted barley

6-8 pounds of sugar

Yeast – Read this article to learn more about Yest’s pitching processes

Procedure:

The production of a thin porridge takes place in two steps. First cook the standard corn whiskey porridge described above. However, after the final rest period, add 5 gallons of cold water and 6-8 pounds of sugar. Once the temperature of the mash has dropped to 96 degrees, it is ready for aeration, yeasting and fermentation as detailed in the corn whiskey recipe above.

Advanced burners should aim for a specific gravity of around 1.08. If high, dilute with water.

3- Sugar Gloss

Real corn whiskey is rather uncommon these days. In most cases, modern moonshine is nothing more than pure sugar with a little flavor. While not as smooth as corn whiskey, what it lacks in flavor and smoothness it makes up for in convenience. Also, some people don’t care about corn flavor…they’d rather have apple pie, peaches, or other fruit flavors. This recipe works well for the stuff. How to Make a Sugar Shine Wash:

Ingredients:

5 gallons of water

8 pounds of white sugar

Yeast

Procedure:

Heat 2 gallons of water (to no more than 120 degrees) and add sugar a few pounds at a time. Stir until dissolved and add more sugar. Continue adding sugar until all of the sugar is added/dissolved. Place this mixture in a fermenter and add another 3 gallons of water. Achieve a final temperature of 96 degrees and adjust the heat of the additional water accordingly. Add yeast once the final liquid temperature is 70 degrees. Aerate by tipping back and forth between two buckets a few times. Aim for a constant fermentation temperature of 70 degrees for the shortest fermentation time and highest alcohol yield. If the distilling environment is not that warm, wrap the fermenter in a blanket and use a heating pad if necessary. Let it sit for a week to ferment and another week to set. Then aspirate into an alembic, being careful not to overfill (the vapor cone should contain no liquid).

Make moonshine legal:

Remember that this information is for educational purposes only. Making a mash is legal because it’s essentially just beer, which is currently legal in all states, but distilling alcohol is illegal unless a person has a spirit alcohol permit or a liquor factory.

A brief history of Moonshine:

The Depression, prohibition, and restricted access to the mountainous region of Appalachia resulted in a nearly forgotten but legendary drink called moonshine. “Moonshine” used to be a generic term for homemade whiskey. The term came about because the early “bootleggers” often made their whiskey in the middle of the night under the full moon – out of sight of neighbors and the law. Today it actually refers to a robust commercial market for hard, unaged and often flavored spirits, such as Ole Smoky’s products. There is no standard recipe for moonshine; It can be made from any combination of grains in any type of still. However, moonshine made in the Appalachian mountains was traditionally unaged corn whiskey and made in copper stills.