Moonshine Making With This Moonshine Recipe

Moonshine is among the most popular spirits in the United States and it has a long and rich history. Moonshine is very popular with craft and at the same time, home distillers and if it is done correctly, it is capable of having the most potent and smoothest liquors available. Believe it or not, Americans have been making this for more than a century and moonshine purists keep on perfecting this outstanding drink.

Basically, moonshine is a whiskey variant that's being distilled from corn mash. And as what said earlier, if this is made properly, it will provide a clear look while being potent. Distillation is the only possible way to make a moonshine and distillation in pot stills is a very popular method. When the corn mash with the right proportions of yeast and sugar and heated in a large pot or tank and cause fermentation, distillation take place. Vapors are going to rise from the heated mixture to condenser where they're cooled and purified liquid. As a matter of fact, the liquid is ethanol that gives the moonshine a powerful trademark zing. You can go to this  site for more great tips!

The consistency of corn mash is going to affect the production of ethanol so adjusting sugar, corn and yeast in the mixture can create a huge difference in moonshine recipe being produced. Different temperature and times also create a difference, the first distilled liquid can be toxic and must be discarded. To be able to learn more how to make moonshine recipes and moonshine, it is best that you read books, watch how-to videos and several other sources online. You can learn more about moonshine recipes here. 

In comparison to cooked mash, simple mash does not heavily depend on grains for starch. Instead, the corn is included for little amount of alcohol but is mainly for flavor while the sugar is what provides the alcohol. Conversion of starch to sugar is a natural process that's then accelerated by cooking. The uncooked mash is going to convert starches to sugars but, in a slower and less efficient manner. The sugar you added will ferment easily and provide most of the alcohol in your beer.

Because of this, the first distillation is always a sweet run as you won't have any backset to use for sour mashing. Because the spirits collected in the first run feints, it is best to use them for subsequent runs. The second run is good enough to produce your first batch of sour mash but if you want to see the truth in its flavor and consistency, it is ideal to give it another run till its 3rd and 4th time.