Homemade Corn Mash Moonshine: A Beginner-Friendly Guide

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Introduction

Welcome to the world of moonshine! Moonshine has a deep-rooted history in American distillation, dating back to the Prohibition era when illicit distillers crafted their own whiskey in homemade stills. In this blog post, we are going to explore the traditional corn-based moonshine recipe in 4 simple steps. Moonshine, also known as white whiskey or corn whiskey, holds a rich history and cultural significance. Join us as we uncover the artistry behind distillation, fermentation, and flavoring to create a classic moonshine recipe.

Ingredients

Overview

Before we dive into the process, let’s take a look at the key ingredients needed for the traditional corn-based moonshine recipe. The ingredients include cornmeal, water, sugar, yeast, and barley malt. Each ingredient plays a crucial role in the fermentation and distillation process, contributing to the unique flavor of moonshine.

• Cornmeal: This is the primary ingredient in traditional corn-based moonshine. It provides the starch necessary for fermentation and greatly influences the final flavor of the moonshine.
• Water: Water is essential for creating the mash and facilitating the fermentation process. The quality of water used can affect the overall taste of the moonshine.
• Sugar: Adding sugar to the mash is a critical step as it provides the necessary fuel for yeast during fermentation and influences the sweetness of the moonshine.
• Yeast: Yeast is responsible for converting the sugars in the mash into alcohol through the process of fermentation. The type of yeast used can have a significant impact on the final product.
• Barley Malt: Barley malt contributes enzymes that help break down the starch in the cornmeal, aiding in the fermentation process and influencing the flavor profile of the moonshine.

Fermentation

Overview

Fermentation is a key stage in the moonshine-making process. It involves the conversion of sugars into alcohol by yeast. During fermentation, the yeast consumes the sugars present in the mash and produces alcohol and carbon dioxide. This process is essential for creating the base alcohol that will undergo distillation.

• Once the mash has cooled to 70°F, aerate the mixture by pouring it between two buckets 10-15 times to oxygenate the yeast.
• Add bread yeast (Fleischmann’s Active Dry) or a whiskey distiller’s yeast for better flavor.
• Seal the fermentation vessel with an airlock and let it sit for 5-14 days, depending on ambient temperature.
• Check specific gravity before and after fermentation using a hydrometer. A final gravity reading below 1.000 indicates that fermentation is complete.

Distillation

Overview

Distillation is the process of purifying the fermented mash to concentrate the alcohol. The fermented mash is heated in a still, and the alcohol vapor is collected and condensed to produce moonshine. This step requires careful monitoring of temperature and collection of the different alcohol fractions to obtain a high-quality moonshine.

• Distillation is a crucial process in the production of various alcoholic beverages, including whiskey, vodka, and rum.
• The temperature at which the fermented mash is heated plays a critical role in determining the quality and flavor profile of the resulting alcohol.
• During distillation, the alcohol vapor is separated from other components of the fermented mash, such as water and impurities, to produce a higher concentration of alcohol.
• Collecting and condensing the alcohol vapor is a delicate process that requires skill and precision to achieve optimal results.
• Obtaining different alcohol fractions allows distillers to create unique blends and flavors, contributing to the diversity of alcoholic beverages available in the market.
• Collect alcohol in different fractions:
  • Foreshots (First 5%) – Discard (contains methanol)
  • Heads (Next 30%) – Strong alcohol smell, can cause headaches
  • Hearts (Middle 30%) – The best part, smoothest ethanol
  • Tails (Final 35%) – Oily, lower-proof alcohol, can be redistilled

Flavoring

Overview

After distillation, moonshine can be further enhanced with flavoring. This step involves adding ingredients such as fruit, spices, or herbs to create flavored moonshine. The flavoring process allows for creativity and customization, resulting in a wide variety of moonshine flavors to enjoy.

Popular flavor infusions:

• Apple Pie Moonshine (cinnamon + apple juice)
• Honey Whiskey (honey + vanilla beans)
• Spiced Moonshine (cloves, star anise, and nutmeg)

Corn Based Moonshine Recipes

Making traditional corn moonshine involves fermenting corn mash and then distilling the alcohol vapor to create a potent spirit. This process is deeply rooted in Appalachian and Southern American cultures. Here are two recipes for making traditional corn moonshine. Please remember, distilling alcohol without proper permits is illegal in many countries, including the United States. These recipes are provided for informational purposes only.

Basic Corn Moonshine Recipe

Materials Needed:

1. Fermenter: A food-grade container to ferment your mash.
2. Airlock and Stopper: Allows gases to escape while preventing contaminants from entering.
3. Stirring Spoon: Long enough to reach the bottom of the fermenter.
4. Heating Element: For heating the mash during fermentation.
5. Still: A distillation apparatus made up of a boiler, condenser, and collection vessel.
6. Thermometer: To monitor temperatures throughout the distillation process.
7. Hydrometer and Test Jar: To measure alcohol content.
8. Glass Jars or Bottles: To collect the distilled moonshine.
9. Charcoal Filter (optional): For additional purification of the final product.

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Ingredients:

1. Cornmeal: The traditional base for moonshine.
2. Sugar: Enhances fermentation and alcohol production.
3. Yeast: To ferment the sugars into alcohol.
4. Water: Clean, distilled water is best for the mash.

Steps to Distill Moonshine:

1. Prepare the Mash:

• Ingredients:
  • 8.5 lbs (4 kg) of cracked corn or cornmeal
  • 5 lbs (2.3 kg) of granulated sugar
  • 5 gallons (19 liters) of water
  • 2 packets of distiller’s yeast or baker’s yeast
• Instructions:
  • Heat the Water: Bring 4 gallons (15 liters) of water to a boil in a large pot.
  • Add Cornmeal: Slowly stir in the cracked corn or cornmeal, ensuring there are no lumps. Maintain a temperature of around 190°F (87°C) and cook for about 30 minutes. This process gelatinizes the starches in the corn, making them accessible for conversion into fermentable sugars.
  • Add Sugar: Slowly add 5 lbs of sugar to the mash while stirring continuously. This boosts the potential alcohol content.
  • Cool the Mixture: Once the sugar has dissolved, remove the pot from heat and let the mixture cool to 75°F (24°C). Rapid cooling can be achieved by placing the pot in an ice bath.
  • Add Yeast: Once the mash has cooled, add the yeast. Stir well to distribute the yeast evenly.
  • Fermentation: Transfer the mixture to the fermenter, attach the airlock, and place it in a warm, dark place. Allow it to ferment for 5-10 days or until bubbling stops in the airlock. This indicates that fermentation is complete, and the sugars have been converted into alcohol.

2. Distillation Process:

• Instructions:
  1. Prepare the Still: Ensure the still is clean and free of any contaminants. Transfer the fermented mash into the boiler of your still, avoiding any solid residue that could burn during distillation.
  2. Heat the Mash: Gradually heat the mash in the still. Monitor the temperature carefully. Ethanol (drinking alcohol) evaporates at 173°F (78°C). Maintain the temperature to allow for a slow distillation process.
  3. Discard the Foreshots: The first 5% of the distilled liquid, known as foreshots, should be discarded. It contains methanol, which is toxic and can cause blindness or death if ingested.
  4. Collect the Heads, Hearts, and Tails:
     • Heads: The next portion (approximately 20-30%) contains volatile alcohols and should be discarded or reused in future distillations.
     • Hearts: This is the desirable part, containing ethanol and the best-tasting product. Continue collecting until the temperature reaches around 200°F (93°C).
     • Tails: The remaining portion after the hearts, which contains heavier alcohols and compounds, can be saved for future distillation or discarded.
  5. Repeat if Necessary: To achieve higher purity and better flavor, you may want to run the distillate through the still again. This is known as “double distilling.”

3. Final Steps:

• Filter and Dilute: Optionally, filter the moonshine through activated charcoal to remove any impurities. If the moonshine is too strong, dilute it with distilled water to the desired proof.
• Bottle the Moonshine: Transfer the finished product into glass jars or bottles and seal them tightly.
• Age (Optional): For a smoother flavor, you can age the moonshine in a wooden barrel or with wood chips.

Safety Precautions:

1. Ventilation: Ensure you are working in a well-ventilated area. The fumes can be toxic.
2. Flammability: Ethanol is highly flammable. Keep it away from open flames, sparks, or heat sources.
3. Methanol Warning: Properly discard the foreshots to avoid methanol poisoning.
4. Legal Compliance: Always ensure you are in compliance with local laws and regulations before attempting to distill alcohol.

Legal Considerations:

• In the United States, it is illegal to distill alcohol at home for personal consumption without the proper permits. Check local and federal laws regarding home distillation.
• Violations of these laws can result in severe penalties, including fines and imprisonment.

Distilling moonshine can be a rewarding hobby, but it is crucial to prioritize safety and legality throughout the process.

Instructions:

1. Making the Mash: Boil 5 gallons of water and then let it cool to 150°F (65°C). Add the cracked corn and let it sit for 30 minutes, stirring occasionally.
2. Adding Sugar: After the mixture has cooled to below 100°F (38°C), add the sugar and stir until completely dissolved.
3. Adding Yeast: Once the mixture has cooled to 70°F (21°C), add the yeast. Stir well to ensure the yeast is fully mixed.
4. Fermentation: Transfer the mixture to a fermentation vessel. Seal it with an airlock and let it ferment for 7-14 days, or until fermentation ceases.
5. Distillation: After fermentation, distill the mash following the same procedure as in the basic recipe. Collect the foreshots, then the hearts, and finally, stop collecting when the proof drops.

Remember, the quality of moonshine largely depends on the distillation process, and safety should be your top priority. Use proper equipment, follow safety guidelines, and ensure you’re aware of the legal requirements in your area.

Conclusion

Explore the art of traditional corn-based moonshine with this simple recipe and uncover the secrets of crafting your own moonshine at home. Embrace the history, culture, and creativity behind moonshine-making, and savor the fruits of your labor. What flavor of moonshine would you love to create?