The Smoothest Moonshine Mash Recipe You Will Ever Need – Still'n The Clear (2024)

FAQs

How do you make moonshine smooth? ›

Glycerine is used to smooth and mellow spirits and add some modest body. If you think your distillate is a little sharp or has a bit too much of that 'alcohol burn,' adding a few drops of glycerine can reduce the harshness, add mellowness and improve mouthfeel.

At-Home Easy Sweet Feed Moonshine Mash Recipe – Small Batch

Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep, then add five pounds of sugar. Fill half full with boiling water. Mix until sugar is dissolved. Let sit for ninety minutes and then finish filling with cool water.

A 1 gallon run will yield 3-6 cups of alcohol. A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol. A 10 gallon run will yield 2-4 gallons of alcohol.

For a 5 gallon mash: (201)

5 gallons soft, filtered water. 7 lbs (3.2kg) cracked corn. 6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives.

A clear or cloudy moonshine is obtained during the temperature management. The temperature added to the still will influence the results you get. For instance, too high temperature means that the liquid will boil and move into the column of the still finally dripping down into the vessel where it is collected.

When made correctly, it is simply very strong alcohol with a very hard taste, or kick, because it hasn't been aged. It is usually very potent, as high as 150 proof (and sometimes stronger), which is about 75 percent alcohol.

Here's how to make moonshine mash:

Pour 5 gallons of water into the pot and boil it to 165°F. Turn off heat and stir in flaked corn maize or chosen sugary grain. Stir for about 7 minutes. Stir for 30 seconds every 5 minutes until mash cools to 152°F.

Adding highly fermentable sugar, such as dextrose, as opposed to adding more grain, will increase the ABV of the final product without increasing sweetness and malt character.

If the sugar concentration level of the must becomes too high at any given point--either at the beginning or during the fermentation--it starts to have an inhibiting effect on the yeast's ability to produce alcohol.

Separate and discard the first 50ml If distilling a 25 L wash or mash in a reflux still or 100ml per 20L wash from the rest of the distillate if using a traditional alembic, these fractions are known as foreshots or heads and are distilled first.

What proof should my moonshine mash be? ›

What is the general ABV of moonshine? Usually if it produced from grain/corn mash and run through a pot still, the range is anywhere from 100 to 150 Proof (50 to 75%). This is to produce a smoother spirit with some of the flavor from the mash.

“If you were to go ask any distiller, 'What kind of grain do you work with? ' a bourbon distiller is going to say, 'Well, we use yellow dent corn.

For distillation use the entire mash, both liquid and solid parts. Don´t filter the mash before distilling. You would lose taste and smell by filtration. Therefore the stills contain solid parts.

The sixth step is to age the moonshine.

To age the moonshine, you can store it in a barrel. This will give it a smooth, mellow flavor.

It's that characteristic (if unexpected) smoothness that draws in first-time moonshine drinkers. “If you want to try the spirit just as it is and you're drinking it straight, I always recommend pouring it over ice,” Elder says “In fact, I keep my bottles on ice when I do my tastings.”

There are several ways to make your whiskey smoother. Double distilling and airing it out seem to help me, but the best thing is aging on oak. Do all three, and you'll really have some smooth stuff.

If you want to get more of the earthy taste of moonshine in your co*cktail, try pairing it with ginger ale (not ginger beer). Sweet ginger ale can make moonshine go down smoother and is a good starting point for those new to drinking moonshine.