Try Out This Authentic Corn Moonshine Recipe Without Barley!

corn moonshine recipe without barley

Introduction

Welcome to the world of moonshine, where tradition meets innovation and history melds with craftsmanship. In this article, we will explore the art of crafting corn moonshine without barley, uncovering the rich history and intricate process behind this cherished concoction. From the cultural significance to the modern-day recipes, join us as we embark on a journey of discovery into the world of moonshine.

What is Corn Moonshine?

Corn moonshine, also known as corn whiskey, is a beloved spirit deeply rooted in American history. Using corn as the main ingredient, this moonshine boasts a distinct flavor profile that sets it apart from other spirits. The classic moonshine still, with its copper coils and traditional design, plays a pivotal role in the distillation process, contributing to the unique characteristics of corn moonshine.

Traditionally, moonshiners have employed various methods to craft corn moonshine, drawing upon the knowledge passed down through generations. This time-honored tradition continues to thrive, preserving the essence of artisanal distillation and the cultural significance of moonshine in American folklore.

Corn Moonshine Without Barley Recipe

Making corn moonshine involves converting the starches in corn into fermentable sugars, fermenting the mash, and then distilling the alcohol. Here’s a detailed guide on how to make corn moonshine without barley:

Ingredients and Equipment

Ingredients:

  • 8 kg (18 lbs) of cracked corn (non-GMO is preferable)
  • 20 liters (5 gallons) of high quality water
  • 5 kg (11 lbs) of sugar
  • 200 grams (7 oz) of yeast (such as distillers yeast or turbo yeast)
  • 2-3 teaspoons of amylase enzyme (to help convert starches into sugars)

Equipment:

  • Large fermentation container (at least 50 liters or 13 gallons)
  • Airlock
  • Hydrometer
  • Large cooking pot (at least 20 liters or 5 gallons)
  • Heat source (stove or propane burner)
  • Thermometer
  • Distillation apparatus (still)
  • Collection containers
  • Long stirring spoon
  • Cheesecloth or strainer

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Making the Mash

  1. Prepare the Water:
    • Heat 20 liters (5 gallons) of water to around 75-80°C (167-176°F) in a large pot. This temperature range is optimal for gelatinizing the starches in the corn.
  2. Add the Corn:
    • Slowly add the cracked corn to the hot water while continuously stirring to prevent clumping. Maintain the temperature in the 75-80°C (167-176°F) range for about 1-1.5 hours. This will help to gelatinize the starches.
  3. Cool the Mash:
    • After the corn has been gelatinized, allow the mash to cool to around 65-70°C (149-158°F).
  4. Add Amylase Enzyme:
    • Add 2-3 teaspoons of amylase enzyme to the mash and stir well. The enzyme will help break down the starches into fermentable sugars. Let the mash sit for 1-2 hours, maintaining the temperature around 65-70°C (149-158°F).
  5. Cool the Mash Further:
    • Allow the mash to cool down to around 25-30°C (77-86°F), the optimal temperature range for yeast activity.
  6. Transfer and Add Sugar:
    • Pour the mash into the fermentation container and add 5 kg (11 lbs) of sugar. Stir until all the sugar is dissolved.
  7. Check the Temperature:
    • Ensure the mixture is within the 25-30°C (77-86°F) range before adding the yeast.
  8. Add the Yeast:
    • Sprinkle the yeast on top of the mash and let it sit for about 10-15 minutes to rehydrate.
    • Gently stir the yeast into the mixture.
  9. Fermentation:
    • Seal the fermentation container with an airlock to allow gases to escape while preventing contaminants from entering.
    • Place the container in a dark, warm place with a stable temperature around 20-25°C (68-77°F).
    • Fermentation should start within 24 hours and can last from 5 to 14 days. The airlock will bubble actively during fermentation.
    • Use a hydrometer to check the specific gravity. Fermentation is complete when the hydrometer reading remains stable for two consecutive days, typically around 0.990 to 1.000.

Distillation Process

  1. Set Up the Still:
    • Assemble your distillation apparatus according to the manufacturer’s instructions.
    • Ensure all connections are tight and there are no leaks.
    • Place the still on a stable, heat-resistant surface and connect it to the heat source.
  2. Strain the Mash:
    • Use a cheesecloth or strainer to separate the liquid from the solid corn mash. Siphon the liquid into the still, leaving the solids behind.
  3. Heat the Wash:
    • Slowly heat the wash. The goal is to maintain a steady, controlled temperature increase.
    • The wash will start boiling, and alcohol will evaporate before water due to its lower boiling point (78.37°C or 173.1°F).
  4. Collect the Distillate:
    • The first liquid to come out of the still is called the “foreshots,” which contains methanol and other volatile compounds. Collect and discard the first 50-100 ml (2-3 oz) as it can be toxic.
    • After the foreshots, collect the “heads” (next 200-300 ml or 7-10 oz), which still contain some unwanted compounds. You can discard or set them aside.
    • The main part of your distillation is the “hearts,” which contains the highest quality alcohol. This is the portion you want to keep.
    • Finally, the “tails” will come out, which contains heavier compounds and oils. You can collect this separately as it may still be usable in subsequent distillations.
  5. Monitor the Temperature:
    • Maintain the still’s temperature around the boiling point of alcohol. Too high a temperature can carry over unwanted compounds.
  6. Finish Distillation:
    • Continue distillation until the alcohol content in the vapor drops below a desirable level. You can use a hydrometer or proofing tool to measure this.

Post-Distillation

  1. Dilute the Distillate:
    • The collected distillate will be very high in alcohol content. Dilute it with distilled water to your desired proof, typically around 40% ABV (80 proof).
  2. Filter the Moonshine:
  3. Aging (Optional):
    • If you prefer aged moonshine, you can store it in oak barrels or add oak chips to the container and let it age for several weeks to months.
  4. Bottling:
    • Once diluted and filtered (and optionally aged), bottle your moonshine in clean, sterile bottles.

Safety Considerations

  • Ventilation: Always distill in a well-ventilated area to avoid the accumulation of flammable vapors.
  • Legal Compliance: Check your local laws and regulations regarding home distillation, as it may be illegal without a permit in some areas.
  • Methanol Awareness: Properly separate and discard the foreshots to avoid methanol poisoning.

Notes

  • The quality of moonshine can vary greatly based on the ingredients, equipment, and process control. Experiment with small batches to perfect your technique.
  • Clean and sanitize all equipment before and after each use to prevent contamination and ensure a safe product.

By following these detailed instructions, you can make corn moonshine without using barley. Always prioritize safety and legality in your distillation proces

Conclusion

As we conclude our exploration of corn moonshine without barley, we’ve uncovered the deep-seated traditions and craftsmanship associated with this revered spirit. From its historical significance to the meticulous distillation process, corn moonshine stands as a testament to the artistry and dedication of moonshiners throughout history. We invite you to continue your journey into the world of moonshine, where each sip unveils a tapestry of innovation and tradition.