For almost 15 years, I’ve immersed myself in the art and science of How To Make Moonshine. While often perceived as complicated, the process is more about artistry than complex science. Over time, I’ve learned numerous tips and tricks that simplify moonshine production considerably. In this guide, I will share my knowledge to illuminate the process of making moonshine.
Understanding Moonshine
Moonshine is essentially a high-proof, unaged spirit, primarily crafted from grains like corn, barley, and rye. Its clear appearance, lacking the amber hue of barrel-aged whiskeys, earns it the moniker “white lightning.” Technically, moonshine is a type of white whiskey. Corn is the dominant grain, but recipes typically incorporate malted barley and rye for added complexity.
The name “moonshine” originates from its clandestine production during the Prohibition era in the United States. Distillers operated illegally, often in remote locations, under the cover of night to avoid detection. However, moonshine has transcended its illicit past and is now a commercially available product, found on liquor store shelves.
Legality of Making Moonshine
Is home moonshine production legal? The answer is unequivocally no. It is illegal to distill moonshine at home in the United States, regardless of whether you intend to sell it, give it away, or consume it personally. For a comprehensive understanding of the legal ramifications, resources like articles discussing the illegality of making moonshine offer detailed insights.
This article, titled How to Make Moonshine, is intended for educational purposes and search engine optimization only. It is designed to inform and should not be interpreted as an endorsement or guide for illegal moonshine production.
Essential Equipment for Mashing, Fermentation, and Distillation
Producing moonshine necessitates specific equipment. Historically, moonshiners improvised with readily available materials, often with detrimental consequences. For instance, antique stills frequently used leaded solder, which could contaminate the spirit with toxic lead. Similarly, car radiators, sometimes used as condensers, often contained lead, posing the same health risk.
Modern, commercially produced distillation equipment is significantly safer and more refined. It is constructed from non-toxic materials. Stainless steel stills are typically made with 304 stainless steel, a food-grade alloy. Copper stills utilize C-110 copper, which is 99.99% pure, oxygen-free, and the highest grade available.
Remember, the equipment listed below is for informational purposes only and should only be used by licensed distillers for legal spirit production. Here is a breakdown of the necessary equipment for making moonshine:
Mashing Equipment
Electric Brewing System for Moonshine Mash – A brewing system is essential for creating the moonshine mash. This process involves cooking grains and converting starches into fermentable sugars. Standard kitchen equipment is generally inadequate due to the large ingredient volumes required for moonshine production.
Stainless Steel Mash Paddle – A mash paddle is used to thoroughly mix grains into water and break up any flour clumps, ensuring a consistent mash.
Brewing Hydrometer for Sugar Measurement – Brewing hydrometers are crucial for measuring sugar concentration during mashing and alcohol content after initial fermentation.
Fermentation Equipment
Plastic Fermentation Bucket with Airlock – A fermentation bucket, or similar fermenter, is required for the fermentation process. It should feature a tight-fitting lid and an airlock to allow CO2 release while preventing contamination.
Bucket Opener Tool – Bucket openers are highly recommended for plastic fermenters, as their lids can be very difficult to remove without such a tool.
Distillation Equipment
Copper Moonshine Still for Distillation – A high-quality distiller, constructed from 100% copper and lead-free solder, or 304 stainless steel, is indispensable for the distillation process. Copper is favored for its material properties in distillation.
Electric Heat Source Controller for Still – An electric controller is recommended for heating the still. Digital controllers provide precise temperature control and are designed for integration with various still sizes.
Distilling Hydrometer for Proof Measurement – Distilling hydrometers are used to accurately measure the alcohol proof of the spirit as it exits the still.
Proofing Parrot for Hydrometer Stability – A proofing parrot simplifies hydrometer use during distillation by providing a stable and convenient way to take continuous proof readings.
For a more detailed comparison of equipment options, refer to articles discussing the advantages of copper vs. stainless steel stills for moonshine production.
Moonshine Recipes for Various Tastes
This article outlines the entire process of moonshine production. For those primarily interested in mash recipes, resources specifically focused on moonshine mash recipes are available.
Through conversations with numerous experienced moonshiners, I have compiled some of the most reliable and flavorful moonshine recipes. Here are a few of the best:
Traditional Moonshine Recipe: The Gold Standard
This traditional moonshine recipe represents the quintessential American moonshine. It’s an all-grain, corn-based recipe closely mirroring what original moonshiners historically produced.
Moonshine made with these ingredients and this method yields a spirit with a sweet corn aroma and a rich, full-bodied flavor. The barley contributes body, corn dominates the flavor profile, and rye adds a subtle spice. The high alcohol by volume (ABV) provides warmth, but the finish remains smooth. The corn flavor can mask the spirit’s strength, making it deceptively potent.
All Grain Moonshine Mash Preparation
The following video demonstrates an all-grain mash process, incorporating malted barley for starch conversion. Due to legal restrictions, the video begins with an explanation of an all-grain corn whiskey mash recipe but then pivots to adding sugar to transform it into a fuel alcohol recipe for demonstration purposes.
Traditional Moonshine Recipe Ingredients
- 6.75 gallons of water
- 9 lbs flaked maize (corn)
- 2 lbs malted and crushed barley
- Yeast (distillers yeast or bread yeast)
- Granulated sugar (optional)
Moonshine Mash Procedure
- Heat water to 165°F (74°C).
- Add corn (in a nylon strainer bag or steel mesh basket) and cook for 20 minutes.
- Reduce temperature to 148°F (64°C).
- Stir in malted barley and let sit for 60 minutes, stirring every 10 minutes.
- Remove grains, allowing them to drain back into the kettle.
- Pasteurize by heating to at least 170°F (77°C) for 10 minutes (optional).
- Cool the mash to 75°F (24°C).
Moonshine Fermentation Process
- Transfer to a fermentation bucket, aerate, and add yeast.
- Ferment for 7-10 days.
- Once fermentation is complete, proceed to distillation.
“Thin Mash” Moonshine Recipe: Balancing Grain and Sugar
The “thin mash” method, as demonstrated in the video with sugar addition, combines grain with granulated sugar. This technique is employed for specific reasons.
Corn mashes can become very thick and difficult to manage before starch conversion into sugar is complete. This limits the achievable alcohol percentage in all-grain corn mashes to around 8-10%. However, for fuel alcohol production, higher starting alcohol percentages are desirable to maximize yield. Adding granulated sugar post-mash increases the initial alcohol potential.
To create a thin mash, follow steps 1-6 of the traditional recipe, then add granulated sugar before step 7. Yeast nutrient is typically added to mashes that are not 100% grain or exceed 10% ABV.
The table below illustrates the relationship between added sugar and potential alcohol content in a mash:
| Added Sugar vs. Potential Alcohol in Mash |
|---|
| Pounds of Sugar |
| 1 lb. |
| 2 lbs. |
| 3 lbs. |
| 3.5 lbs. |
| 4 lbs. |
| 5 lbs. |
| 6 lbs. |
| 7 lbs. |
| 8 lbs. |
| 9 lbs. |
As shown, increasing sugar addition raises the potential alcohol yield, up to a point. Yeast tolerance to alcohol concentration limits further increases, as excessive alcohol levels become toxic to yeast, halting fermentation. More detailed information can be found in articles discussing increasing the proof of moonshine.
Sugar Mash: A Simple, Grain-Free Approach
The term “sugar mash” here loosely refers to high-proof alcohol made solely from granulated sugar and water, without any grain. It bypasses the mashing process for starch conversion, simplifying production. It involves dissolving sugar in water, optionally pasteurizing the solution, adding yeast nutrient (crucial), and then yeast.
Honey Whiskey Recipe: Exploring Mead and Honey Moonshine
Here is a scaled-down version of a unique recipe: Honeyshine, or honey moonshine. While less common, this recipe offers a distinctive spirit. It’s ideal for small-scale pilot distillery testing, essentially a distilled mead with the unique character of wildflower honey.
This recipe distinguishes itself by using honey as the primary sugar source. In contrast, commercial “honey moonshines,” like Montana Honey Moonshine, often use grain and cane sugar as a base and only back-sweeten with honey, likely due to honey’s high cost (small-batch local honey can cost around $75 per gallon). Honey whiskey production is a potentially expensive but rewarding small distillation project.
The following recipe outlines how a commercial distiller might produce honey whiskey on a small pilot system.
Honey Whiskey Recipe Ingredients:
- 1 gallon wildflower honey (or honey of choice)
- 5 gallons water
- Super Start distillers yeast (or yeast of choice)
- Yeast nutrient
Honey Whiskey Recipe Procedure:
- Heat 2.5 gallons of water to 160°F (71°C) and stir in 1 gallon of honey until completely dissolved.
- Add 2.5 gallons of room temperature water to the honey solution.
- Cool to 70°F (21°C) using an immersion chiller.
- Aerate by pouring mash between two buckets.
- Add yeast of choice.
- Add 2.5 teaspoons of yeast nutrient (follow label instructions).
- Transfer to a glass carboy, install airlock, and ferment at around 70°F for at least 2 weeks or until fermentation is complete. Consult ‘How to Know when Fermentation is Finished’ for guidance.
- After fermentation, let settle for 10-14 days.
- Siphon (do not pour) into a 5 or 10-gallon copper still.
- Distill the fermented product.
- For unaged honey whiskey, make very tight heads and tails cuts.
- For aged honey whiskey, be tight with heads cuts but more liberal with tails cuts if aging is planned.
Finishing Honey Whiskey:
- Aging for 2-3 weeks with lightly toasted American oak chips can enhance flavor.
- It may be enjoyable without aging if a touch of honey is added post-distillation.
Distilling Moonshine: The Process of Spirit Separation
As repeatedly emphasized, unlicensed alcohol distillation is illegal. This section is for educational understanding only and should not be interpreted as a guide for unlawful activities.
Understanding the Distillation Process
Distillation is the process of separating alcohol from a fermented mixture (wash or beer) by heating it to 174°F (79°C) or higher. Ethanol boils at 174°F, while water boils at 212°F (100°C). This temperature difference allows ethanol vapor to be collected, leaving water behind.
Distillation Safety: Essential Precautions
Safety is paramount during distillation. Adhere to these safety rules:
- Ensure the heating element is always fully submerged in liquid.
- Securely attach chilled water supply and drain hoses to the condenser before heating.
- Maintain adequate ventilation in the distillation area.
- Check for vapor leaks from the still during every run.
- Ensure the still is not completely sealed during operation.
- Ensure distillate is not excessively hot (slightly warm is acceptable).
- Collect distillate in a stable container away from the heat source.
Distillation Steps: From Wash to Spirit
Here are the steps involved in distilling moonshine:
Filling the Still
- Measure and record the final gravity of the wash using a hydrometer.
- Fill the still with the wash, preferably by siphoning to avoid sediment transfer.
Moonshine Stripping Run: Initial Alcohol Concentration
A stripping run is a preliminary distillation to roughly concentrate alcohol from the wash. A subsequent spirit run will further refine and increase the proof.
- Connect the condenser and turn on the cooling water supply.
- Heat the wash to 174°F (79°C) or higher.
- Discard the first 100ml of distillate, as it may contain methanol.
- Collect the remaining distillate in a sturdy container.
- Continue collecting until the distillate proof drops to 5-10% ABV or lower.
- Empty and rinse the still.
If a spirit run is planned, perform two more stripping runs with fresh wash to accumulate enough low-wine for the spirit run.
Moonshine Spirit Run: Refining and Proofing
- Add the low-wine from all stripping runs to the still.
- Connect the condenser and turn on cooling water.
- Heat the liquid to at least 174°F (79°C).
- Discard at least the first 50ml of distillate, as it may contain methanol.
- Start collecting spirits in pint-sized containers to make cuts, as explained below.
Making Distillation Cuts: Separating and Blending for Flavor (For Licensed Distillers Only)
This section is relevant only for licensed distillers. It describes how to refine spirit flavor by separating different distillation fractions and blending only the best part, the “hearts.”
Fermented mash contains various alcohols and oils, each with slightly different boiling points. These compounds volatilize and are collected at different stages of distillation.
Foreshots: Discard
The initial ~10% of distillate are foreshots. These must be discarded as they may contain methanol and are potentially toxic.
Heads: Set Aside
The next fraction, heads, contains undesirable compounds like acetone, acetaldehyde, and acetate, which have unpleasant smells. Set these aside.
Hearts: Keep
Hearts are the central fraction, rich in ethanol and desirable flavor compounds. They exhibit a smooth, rich aroma and taste. Keep this fraction.
Tails: Keep for Blending
The richness of the hearts gradually fades into tails. Tails have a dull, watery taste. Keep tails for potential blending with heads in future runs.
Remember, unlicensed alcohol distillation is illegal without federal and relevant state and local permits.
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