Moonshine Easy Recette

Craft your own moonshine with this surprisingly simple recipe! Learn the step-by-step process, from mash creation to distillation, to produce a potent and flavorful spirit. This detailed guide provides precise measurements and clear instructions for a safe and successful moonshine-making experience. (Note: Producing alcoholic beverages may be illegal in your area. Please check your local laws before attempting this recipe.)

Préparation 120 min

Cuisson 7200 min

Calories 36188.8 kcal

Protéines 329g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Moonshine Easy

25 lbs cornmeal
100 lbs sugar
100 gallons water
6 oz active dry yeast

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Comment préparer Moonshine Easy

Gather your ingredients and equipment: 25 lbs cornmeal, 100 lbs sugar, 100 gallons water, 6 oz active dry yeast, several large pots, a large pressure cooker (at least 20 quarts), a coiled copper pipe (for distillation), a large vessel for collecting the distillate, and activated charcoal.
Prepare the Mash: In a large pot, bring 100 gallons of water to a rolling boil. Slowly whisk in 25 lbs of cornmeal, stirring constantly to prevent lumps. This creates the mash.
Cool the Mash: Remove the pot from the heat and let the mash cool to lukewarm (around 80-100°F). This temperature is crucial for yeast activation.
Add Yeast and Sugar: Once lukewarm, stir in 100 lbs of sugar and 6 oz of active dry yeast. Cover the pot loosely with a lid or cheesecloth and let it ferment in a warm, dark place (ideally around 70-75°F) for 4-5 days.
Check for Fermentation: Monitor the mash daily. Fermentation is complete when bubbling subsides. This indicates the sugar has been converted to alcohol (sour mash/beer).
Distillation Setup: Set up your pressure cooker and coiled copper pipe. Ensure the copper pipe is submerged in a container of ice water to aid condensation. This is the key to safely capturing the alcohol vapors.
Pressure Cook and Distill: Carefully pour the sour mash into the pressure cooker, ensuring not to overfill it. Cook the mash in the pressure cooker, maintaining a temperature of 173°F. Alcohol vapors will rise.
Collect the Distillate: As the alcohol vapors pass through the coiled copper pipe (cooled with ice water), they will condense into liquid moonshine, dripping into your collection vessel.
Charcoal Filtering: Once distillation is complete, filter the moonshine through activated charcoal to remove impurities and improve the clarity and taste.
Aging (Optional): For a smoother taste, consider aging the moonshine in glass jars for several months.