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Topic: Moonshine recipies (Read 10413 times) |
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CalebMartin (Guest)
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i didnt say to ferment in the still, ive never seen it done like that
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caliginous (Guest)
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Thats how I read it in this recipe you gave.
on December 30th, 2005, 11:46pm, CalebMartin wrote:Small Rum Batch
1 Gallon of water
1 Pound of rice
1 Pint of molasses
1 Packet of yeast
Put rice in a burlap sack the tie, moisten the sack, DO NOT DRENCH IT! Let sit for 4 days in a warm, humid room. Pour rice into still and mash untill completely smushed. Mix water and molasses in a seperate pot and heat until boiling. Take off of burner and add it to still. Once the mash stops bubbling and becomes warm, add yeast, let sit for 5 days. Distill. Enjoy!
I know it's a grain recipe but thats all I know |
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| « Last Edit: February 1st, 2007, 1:08am by caliginous » |
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Aquila (Guest)
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Caleb please read what you copy and paste.
Back to the topic please
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| « Last Edit: February 1st, 2007, 2:58am by Aquila » |
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CalebMartin (Guest)
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i apologize to anyone who thought i copied the information, it was a suggestion and it works, i personnaly believe a big deal was made out of nothiing
sorry
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georgeky
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Moonshine/white lightning is made purely of corn with a few other small grains added for flavor and a bit of yeast to start fermenting. It is illegal to make anywhere in the USA unless you jump through gov't hoops, pay a big permit fee, and have inspectors visit your still on a regular basis. Making distilled liquor is very dangerous to those who know not what they are doing thus the strict control of it.
Good liquor is made by sprouting corn to raise the sugar content. No real moonshiner uses anyhthing except shelled corn. Now days folks use corn meal, ground corn like you feed cows and lots of sugar because it is easier. The liquor is not as good though.
Be very careful experimenting with distilled spirits. Many a still has blown to kingdome come and many more have turned out bad liquor.
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Cameron
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The way I understand it is that one should throw away the head and tail to keep it pure. Some say it is because methanol is present, but I don't see how yeast make anything other than ethanol.
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Lonnie_in_Tenn
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Of course I must first say I have no real experience at this but can tell ya something about this stuff .
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| « Last Edit: July 12th, 2009, 12:51am by Lonnie_in_Tenn » |
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georgeky
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Lonnie
You are correct about the thumping keg. You are also correct about good corn liquor(moonshine) being smooth as water and will put your lights out. Very few old time moonshiners left that make it right. Most are after the profit and use ground corn and sugar because it is faster and easier than doing it right by sprouting the whole kernel corn first. You are also correct about the starches in corn converting to sugar on it's own, thus the purpose of sprouting the corn.
I have a neighbor that still makes whiskey the old way and it is good stuff. Lot's of moonshiners still in KY, TN, GA, WV, NC and a few other states. May open a jar here in a bit. Kinda hot for liquor but that is OK too. I like tax free smokes and tax free liquor now and then.
BTW, stainless still ain't worth a hoot in hell for distilling good whiskey. Need a copper still for good whiskey.
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| « Last Edit: June 25th, 2009, 5:29pm by georgeky » |
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Lonnie_in_Tenn
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George
Yea not many things done right now days everyone in to much of a hurry and tryin to make a buck to do anything much right . Most of the last whiskey made around these parts was some rock gut stuff wasn't worth the price but it seems they sure sold it .
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| « Last Edit: July 12th, 2009, 12:52am by Lonnie_in_Tenn » |
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georgeky
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Lonnie
I worked on a construction job years ago with an ole boy from eastern KY that cooked him off a cup full every day in a perculator coffee pot. He would put the sour mash in the coffee pot and hang a cup upside down over the spout and another upside right under it. The pot would perc and make steam. When the steam hit the cup it would turn back to liquid and drip into the lower cup. When we got to the room after work in the evenings we had a cup of white lightning to drink. Now it wasn't the best I ever drank but it was liquor.
If you ever make it up this way I will drum up a quart or two and we can sip and roll smokes. Plenty of it around here. 25 bucks per gallon at the still or 40 from the trunk of a Lincoln. Some things never change. hehehe!
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edowens
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I dragged out my old lab equiptment and have a nice glass still cant do more than 1 gal an hour but what the hell that would do me a few months lol I like my beer not into hard stuff but if n I have too ! Ed
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Pipey
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I thought moonshine was called as such due to the time of day it was traditionally made? If you're after something a bit simpler try Potcheen, easy to make and strong too but maybe a lil rough. Also it's a good idea to keep a thermometer in your still with the bulb level with where the vapour is tappe doff, when it reads the boiling temp of ethanol whatever comes off is safe(ish) to drink.
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''So far it's me, Batman and captain Picard!''
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greybeard23
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| « Last Edit: November 11th, 2009, 11:57am by greybeard23 » |
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nd53
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on September 4th, 2009, 11:59am, greybeard23 wrote:
I know these posts are older than old, but I made a batch of wine that was not too good, (watermelon) and so i distilled it, it was still not very tasty, I got some oak chips, toasted them on my BBQ grill in a cast iron pan, and added 1/4 cup of chips to one pint of 'shine' and it is quite drinkable now.
FYI
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