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(80 votes) Published: Apr 20, 2006 11:46 a.m. In 4 Favorites Lists Viewed 427 times
Ok before you say i copied this due to the length, i didnt. lol anyway.
HOW TO MAKE MOONSHINE
What You Need:
25 lb corn meal or 25 lb shelled whole corn
100 lb sugar (sucrose)
100 gallons water
6 oz yeast
Or you can use smaller quantities (work out the ratios)
1. If you are starting with whole corn, you first need to convert the cornstarch into sugar by ’sprouting’ the corn. Place the corn in a container, cover it with warm water, and drape a cloth over the container to prevent contamination and conserve heat. Ideally, the container will have a slowly draining hole at the bottom. Add warm water from time to time as the liquid level falls. Maintain the setup ~3 days or until the corn has sprouts about 2 inches long.
2. Allow the sprouted corn to dry. Then grind it into meal. Alternatively, start with cornmeal. Rye mash is made essentially the same way (to make whisky).
3. Mash or mush is made by adding boiling water to the corn meal. The mash is kept warm to start the fermentation process. Yeast is added, if available (half pound yeast per 50 gallons of mash, for example), and sugar (variable recipe). With yeast, fermentation takes about 3 days. Without yeast, fermentation could require more than 10 days. The mash is ready to ’run’ once it stops bubbling. The mash has been converted into carbonic acid and alcohol. It is called ’wash’ or ’beer’ or ’sour mash’.
4. The wash is placed into a cooker, which has a lid that is pasted shut, so that it has a seal which can be blown off should internal pressure become too great. At the top of the cooker, there is a copper pipe, or ’arm’ that projects to one side and tapers down from a 4-5 inch diameter to the same diameter as the ’worm’ (1 to 1-1/4 inch). The ’worm’ could be made by taking a 20 ft length of copper tubing, filling it with sand and stopping the ends, and then coiling it around a fence post.
5. The sand prevents the tubing from kinking while being coiled. Once the worm is formed, the sand is flushed out of the tube. The worm is placed in a barrel and sealed to the end of the arm. The barrel is kept full of cold, running water, to condense the alcohol. Water runs in the top of the barrel and out an opening at the bottom. A fire is maintained under the cooker to vaporize the alcohol in the wash.
6. The ethanol vaporizes at 173°F, which is the target temperature for the mixture. The spirit will rise to the top of the cooker, enter the arm, and will be cooled to the condensation point in the worm. The resulting liquid is collected at the end of the worm, traditionally into mason jars. This fluid will be translucent, and about the color of dark beer.
7. The very first liquid contains volatile oil contaminants in addition to alcohol. After that, liquid is collected. The containers of liquid collected from over the wash are called ’singlings’. Liquid collected toward the end of this run is called ’low wine’. Low wine can be collected and returned to the still to be cooked again. The initial collections are higher proof than those collected as the distillation progresses.
8. The singlings tend to have impurities and require double-distillation, so once the low wine has been run to the point where a tablespoon or so thrown on a flame won’t burn (too low proof), the heat is removed from the still and the cooker is cleaned out. The liquid remaining in the still, the ’backings’ or ’slop’, can be recovered and poured over new grain (and sugar, water, and possibly malt) in a mash barrel for future distillations. Discard mash after no more than eight uses.
9. The singlings are poured into the cooker and the still is returned to operation. The initial collections can approach pure alcohol, with the end collections, using the flash test on the flame, at about 10 proof. To make moonshine, the collection is mixed to try for a 100 proof spirit.
10. One method of testing proof involves using a small glass vial. The vial is filled with the moonshine. If the small bubbles that rise when the vial is tilted are positioned so half are above the top level of the liquid and half are below, the proof is approximately 100. This liquor is filtered through charcoal and is ready for consumption as moonshine.
Apr 20, 2006 12:23 pm - To: Bomberharris,
What the fuck is the big deal, I was just posting that there was another method, don’t bitch when others say shit like "C/P" or "Posted before."
Apr 20, 2006 10:55 pm - HAHAHAHA he even said that he didn’t copy it, and its a fucking perfect duplicate! Thats great, what a fucking n00b. Dude, this is so pathetic it made me laugh. 4*
5* lol i was just watching "The Dukes Of Hazzard" (the new one...it sucks i like the old show better)
5* from me aswell cause u reminded me of the dukes,i liked the old dukes better then the movie too chris, but the movie had it’s good moments,like when BO said "lets put another shrimp on the barbi" its unlikely for the original BO to say that but i was laughing my ass off.
yesterday i saw the episode with the engine smugglers :P
Apr 21, 2006 6:52 pm - No. No. No. Regualr sugar will not do the job. You need Fermantation sugar not regular. You also need a certain kind of yeast you Wetard. But ill give u 4stars cause of the effort
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