From making your corn mash to bottling your own moonshine, we’ve got you covered here. You can get everything you need from our store. Making moonshine involves a combination of art and science.

The ability to pay close attention to detail is the one you should work on first. Check out our rye whiskey and tequila making guides if those spirits are more your style. Check out the moonshine still kits we sell at Mile Hi Distilling.

How to Make Moonshine

Contents

Getting Started: Picking Your Type of Moonshine Mash

When we’re ready to distill some moonshine, we have our pick of numerous distinct varieties of mash. True moonshiners know that a corn whiskey mash yields the most authentic tasting spirit.

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Smart maize growers realized they might boost their income by distilling their own product. Because of this insight, our cherished hooch came into being. Then, there’s the “Sugar Shine” method, which is catching on with newcomers.

By removing the maize overtones, inventive distillers can make moonshine that tastes like apple pie or even chocolate. As a result, flavored varieties of moonshine are flourishing. Finally, we can combine methods by adding sugar to our corn mash.

This method can increase mash output by 100% using the same volume of maize. Traditional taste profiles can be achieved with greater ease and lower cost with a hybrid mash.

How to Make Moonshine: Corn Mash Recipe

Follow this recipe on how to make moonshine:

Base Moonshine Ingredients and Materials:

  • 5.25 Liters of Water
  • Flaked Corn Maize Weighing 8.50 Pounds
  • Crushed Malted Barley Weight: 1.5 oz.
  • Yeast
  • Fermentation Bucket/Mash Pot
  • Thermometer with a Heat Source
  • Lengthy Spoon

How to Make Moonshine – Procedure:

Step 1: Put 5 gallons of water into your mash pot and set it over your stove’s heat source.

Step 2: Get the water up to 165 degrees.

Step 3: At 165 degrees Fahrenheit, remove from heat and quickly incorporate 8 and a half pounds of flaked corn maize.

Step 4: Keep mixing for a full 7 minutes.

Step 5: Once every five minutes, check the temperature and stir the liquid for 30 seconds until it reaches 152 degrees Fahrenheit.

Step 6: Stir in 1.5 pounds of crushed malted barley when the temperature reaches 152 degrees Fahrenheit.

Step 7: Once every 20 minutes, check the temperature and stir the liquid for 30 seconds until it reaches 70 degrees Fahrenheit. This normally takes many hours, however an immersion chiller can drastically cut that time down.

Step 8: Add yeast when the temperature reaches 70 degrees Fahrenheit.

Step 9: Pour the mixture back and forth between two containers for 5 minutes to aerate it.

Step 10: Combine the ingredients and place them in a bucket to ferment. We sell both finished products and the raw ingredients need to make your own of these. Having the bucket, lid, and airtight seal is crucial. As an added bonus, a spigot facilitates pouring.

Fermenting Your Mash

Materials:

  • Hydrometer
  • pH Meter (Advanced)
  • Siphon
  • Cheese Cloth
  • Citric Acid

Fermentation 

Leave the mash out for fermentation for a fortnight to two weeks. If the fermentation process is interrupted by a drop in temperature, it’s because the yeast has gone dormant. Using a hydrometer to measure specific gravity before and after fermentation will help guarantee that all sugars have been used.

This is the alcohol by volume (ABV) percentage that your fermentation achieved. Take specific gravity readings at the beginning and conclusion of fermentation and record them. To find out how much alcohol was created, a formula must be used. Check out this video demonstration of a hydrometer in action.

Straining

Siphon the mash water out of the mixture, being careful to strain away any solids or sediment, and place it in a separate container where the pH can be adjusted. The mash water should now be strained via cheesecloth. You want to prevent the hassle that comes from having to filter out solids from your mash water.

How To Make Moonshine: Distilling

Materials

  • Moonshine Still
  • Fermented and Strained Mash Water
  • Cleaning Products
  • Column Packing

Way to go! You have successfully made your moonshine’s mash water. It’s time to put all that alcohol through a distillation process and get it all nice and clean. Distilling, like mash making, is equal parts art and science.

The best method to improve as a distiller is through hands-on experience. Keeping notes can help you improve with each iteration, so don’t skip that step. We have everything you need in terms of tools and materials.

From the classic copper still to modern brewhouse necessities like the Grainfather Brewing System, we have it all. From premium grains to new carbon filters, we have what you need.

Prepping Your Still

Maintaining a consistent schedule of still preparation is essential. Stills should be cleaned before transferring mash water, even if they were cleaned after the previous run and allowed to rest for some time.

This is especially true of copper stills that have developed a salt deposit over time. Now is the time to pack your column if you intend to do so. You should use as much copper packing in your column as is necessary for your apparatus.

Make sure the water lines are connected in the case of a condenser. Now is the time to fill your still with mash water. Once more, you can avoid introducing solids into your still by using cheesecloth or an auto-siphon to transport the mash water. Getting the sediment count in your mash water down to almost nothing is the goal here.

Running Your Still

Let the games begin! The process of distillation is quite remarkable. For those of you who aren’t scientifically literate, here’s the lowdown. Distillation is a method for separating substances based on their respective boiling points, or the temperature at which they evaporate.

Alcohol is not being produced; rather, it is being isolated from the other components of the mash water. During fermentation, you produced all of the alcohol (or rather, the yeast did). Raise your body temperature to about 150 degrees Fahrenheit.

If your setup contains a condenser, switch on the condensing water after the temperature reaches 150 degrees Fahrenheit.

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Conclusion

From making your corn mash to bottling your own moonshine, we’ve got you covered here. You can get everything you need from our store. Making moonshine involves a combination of art and science.

The ability to pay close attention to detail is the one you should work on first. Check out our rye whiskey and tequila making guides if those spirits are more your style. Check out the moonshine still kits we sell at Mile Hi Distilling.