FREE MOONSHINE RECIPES.
don't adivse the selling of untaxed alcohol, but here are some current prices. They vary greaty depending on the location
and the quality. This is for informational purposes only.
= $200 per gallon
= $180 per gallon
Blackberrry brandy = $160 per gallon
Blueberry brandy = $160 per gallon
brandy = $160 per gallon
= $80 to $120 per gallon
= $60 to $120 per gallon
=$70 to $120 per gallon
= $60 to $120 per gallon
= $45 to $120 per gallon
HERE ARE FREE RECIPES FOR ANYONE THAT WANTS THEM. I HAVE NOT NECESSARILY TRIED ANY PARTICULAR ONE.
I ALWAYS RECOMMEND BLACK BEARDS RUM FOR THE FIRST TIMER.
Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch.
Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.
one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey
last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading
and adjust as needed. The add your yeast. 6 to 14 days to ferment.
SMOOTHEST SOUTHERN WHISKEY
of corn sugar per gallon of water. 2 to 4 oz of yeast per ten gallon batch. Warm up part of the water only warm enough to disolve the corn sugar. Finish adding cool water to help cool down the mash to 80 degrees. Add yeast at 80 degrees and let ferment for 7 to 14 days
and distill. This recipe has no foul after taste. It is smooth all the way through. More corn sugar can be
added if you are using a Turbo yeast. You can order 50 lb sacks of corn sugar on the internet and it can also be purchased through bakerys, restaurant supplies and etc...
STONEWALLS SOUTHERN WHISKEY
One quart of corn syrup per
1 1/2 gallons of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 60 or 65. Do
not exceed 70. Add 1 to 3 oz's of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees
only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Pour it into your fermenter and finish
filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast.
6 to 14 days to ferment.
One 23.5 oz bottle
of agave nectar (from the sugar isle at Walmart), to every 3 quarts of water. One 4 oz packet of Turbo yeast for every
ten gallon mix. Ferments for 7 to 14 days and distill.
One quart of honey per 1 1/2 gallons of water. One
4 oz Package of Turbo yeast per 10 gallons of mash. Ferments for 7 to 14 days and then distill.
10 lbs. Whole kernel corn, untreated
1 Cup Yeast, champagne yeast starter
Put corn in a burlap bag and wet
with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4"
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off..
Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools
add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is
done, pour into
still filtering through a pillow case to remove all solids.
7 Lbs. Rye
2 Lbs. Barley
1 Lbs. Malt
6 gallons of water
1 oz Yeast
Heat water to 70 degrees and then mix in malt and grain. While stirring the
mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2
minutes). Keep mixture at 160 degrees stirring
constantly for 2-3 hours to
convert starch into fermentable sugar and dextrin. Filter off liquid and place
fermentation device and allow to cool to 70- 80 degrees. Immediately pitch
with 3 grams of yeast. To avoid secondary
fermentation and contamination add 1
gram of ammonium-fluoride. Stir liquid for 1 minute then cover and seal with a
airlock.Mash will take 5-7 days to ferment. After fermentation is complete pour
into, still filtering through
a pillow case to remove all solids.
WATERMELON-PEACH MOONSHINE BRANDY for five
1 1/4 large watermelon
1 1/4 cup chopped golden raisins
15 limes (juice
25 cups sugar
water to make 5 gallon
wine or distillers yeast
Extract the juice from
watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted
juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary
fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit
fermentation trap, and set aside for 4 weeks.
The ingredients are malt, sugar, yeast
and rain water. You can buy the malt from any big supermarket, if they don't have it they will order it for you. The brand
names for the malt and yeast I always used was Blue Ribbon, and Red Top. The malt is a liquid and comes in a can, the yeast
comes in cakes.
To every can of malt you will add 5 gallons of warm water, dissolve 5 pounds of sugar and add
1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel, or copper, under no circumstances use
aluminum. Keep it covered with cheese cloth to keep the bugs out. Keep it in a warm place till it ferments. Then you can cook
it off in your still and you have the smoothest whiskey you have ever tasted.
After you run off the whiskey,
it is clear like water. You can color it by taking a piece of dry fruit wood (or maple), burn the fruit wood over a flame
till it is blackened real good, then drop the burned fruit-wood in your clear whiskey. In a few days the whiskey will be the
color of store bought whiskey.
I hope you find this recipe to be to your satisfaction.
JD's Black Label Recipe
It consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be
needed). Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it has cooled to 68 degrees
before adding your yeast. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a
10 foot layer of maple charcoal (this takes about 4 days). It then is placed in new, charred American oak barrels where it
ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can fish out a piece of half burned
white oak from the fire place, crush it up and place this in the container with your product. Shake it up once a day for about
3 months and then filter it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a smooth
The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered
through maple charcoal again after aging.
Sweetened with a dash of REAL maple syrup (the kind that has
a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The spirit should
be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup.
WATERMELON-ELDERBERRY MOONSHINE BRANDY
32 Lb watermelon
1 1/4 Lb dried elder-berries
water to 5
juice and zest of 10 lemons
36 cups granulated sugar
wine or distillers yeast
rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock,
plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to
primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with
cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit
airlock. Ferment 30 days.
MOUNTAIN DEW RECIPE
In making "Mountain Dew" or "White
Lightning'" the first step is to convert the starch of the grain into sugar. (Commercial distillers use malt.) This
is done by "sprouting" the corn. Shelled, whole corn is covered with warm water in a container with a hole in the
bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days
or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that
has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation
if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm.
When the mash gets through "working" or bubbling up and settles down, it is then ready to run. At this stage, the
mash has been converted into carbonic acid and alcohol. It is called "wash" or beer and it is sour..
SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great
tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water
Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling
water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after
it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on,
leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is
always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into
a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some
folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.
30 Lb watermelon
7-1/2 Lb fresh table red or green grapes
water to 5 gallon
juice and zest of 10 lemons
24 cups granulated sugar
wine or distillers yeast
Cut the rind off
of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail,
etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately,
wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and
stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain
juice into secondary (demijohn) and fit airlock. Ferment 30 days.
INDIAN HEAD CORN
Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available
at most home-brew shops)
1- sachet of 48 turbo yeast
4- gallons of spring water
After cleaning the
equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing
it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake
it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift
the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just
hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the
carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.
WHEAT GERM RECIPE
1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocery
2oz. of an acid blend witch has citric acid, malic acid and another this can
be found in any liqour stores that
sell home brewing stuff
5 lbs sugar the cheep stuff works just as good as the name brand
and 5 gallons of water
1oz of bear yeast
All you need to do is steep in water at 180 degrees all of the ingredients except for
the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed
on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast
the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package
for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very
good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream.
FROZEN GRAPE JUICE MOONSHINE BRANDY
10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated
water to make 5 gallons
wine or distillers yeast
Bring 5 quarts of water to boil and dissolve
the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into
secondary. Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours. after
cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days..
Fermenter - barrel (55 gals)
1/2 bushel (30 lb) Corn Meal
3 & 1/2 lbs malted
2 handfuls raw rye to form cap on fermenting mash
Optional - sugar, 40 lbs in 2 lots - 10 lb then 30 lb
1 cup of Yeast.
1 bushel corn meal
1 & 1/2 gal malted corn
Corn 1.5 gal/bushel (28 lb)
Corn & Sugar 6 gal/bushel (28 lb)
1 cup of yeast