Blog

Free Recipes Making Moonshine

Free Recipes Making Moonshine

We have collected a few moonshine recipes for anybody interests in learning the fun hobby of home distilling.

Also a great place to find recipes and lots of information about stills and distilling just look on www.homedistiller.org

If you have a favorite recipe you would like to sheer please email to www.milehidistilling@yahoo.com  and we will be happy to post it


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.


WHISKEY
INGREDIENTS
10 lbs. Whole kernel corn, untreated
5 Gallons Water
1  whiskey pure

DIRECTIONS
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″ long 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 mash the corn, make sure all kernels are cracked.
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 the still filtering through a pillow case to remove all solids.


GOOD WHISKEY
I thought you might like this moonshine recipe to enable you to Make Whiskey at home.
The ingredients are malt, sugar, yeast and rain water. You can buy the malt from most big supermarkets, if they don’t have it they will probably order it for you. The brand names for the malt and yeast can be 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, disolve 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, then drop the burned fruitwood in your clear whiskey. In a few days the whiskey will be the color of store bought whiskey.


RYE WHISKEY

INGREDIENTS
7 Lbs. Rye
2 Lbs. Barley
1 Lbs. Malt
6 gallons of water
3 grams Yeast
1 gram Ammonium-fluoride.

DIRECTIONS

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 into 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 the still, filtering it through a pillow case to remove all solids.


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. Mix the rest and finish filling with warm water.
Add the yeast after it has cooled to the recomended temperture 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.
It is not recommended 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. When you, Make Whiskey at home you can produce a drink of exceptional quality, and the process can be exceptionally rewarding.
Free Moonshine Recipes Making moonshine recipe

It is legal to own a moonshine still or alcohol still, but illegal to produce and sell alcohol without a proper license.
Moonshine Recipes And making moonshine with a recipe.
There are no products in this category.

The Beginning of Mile Hi Distilling

4th-ofjuly-milehi.jpg

I’ll never forget the first time I saw an alcohol still. I was thirteen years old, sitting on the living room floor watching B.J. Hunnicut and Hawkeye Pierce making a martini in a wartime barracks on an episode of M*A*S*H. Maybe the main appeal of the still was the two of the coolest and funniest guys on Primetime TV had found the secret of making something that gave them an edge that the other members of the 4077 just didn’t have to surviving a bad situation. I thought to myself “How is it that these two guys make something that makes them so damned happy out of water and yeast?” It was right then that the idea of owning my own distiller got planted in my mind. Like most people, I finished high school and trade school, got a job, a wife and started on my path to being an adult by working as a TIG welder for a major corporation in Boulder, CO. The firm that employed me had over two hundred welders on the payroll and I was one of their top ten welders; all of my work had to pass inspection through an x-ray machine. I spent a large part of my time teaching and training other welders, but to me welding was more than justa job; it was an art form and I still feel that way to this day. I worked nights and shared a bench with another welder during the day shift . One evening I noticed he put a picture of an alcohol distiller up on the wall and it hung there over my bench for over two years while my co-worker began gathering the components to build a still. The pile of parts sat staked at the end of our workbench gathering dust for over a year until I finally decided to put it together. Once again, I became fascinated with the idea of perfecting a distiller so I began to make a few of them to sell on eBay, soon my customers were so pleased that I began to get orders from their friends. It was during this period that things began to change at the company where I worked. Management began to cut back on benefits, increased our workload, and began talking about outsourcing our jobs to Mexico. Realizing that my job was heading south, I focused on perfecting my design so I could begin making stills as my full time job. In the beginning I worked alone and was lucky to sell two stills a week. I was drop shipping the rest of my product items like yeast and essences from a supplier in Canada. After years of research and doing my homework, Mile Hi Distilling now carries its own inventory of everything needed to make perfect alcohol. We realize that for many of our customers making alcohol is more than just a hobby, it’s a tradition, an art form, a passion. For that reason, each distiller we produce is made to order, hand crafted to exacting standards, and designed to exceed your expectations. It is our goal that you be delighted with every product that we carry. We have a full time staff who are dedicated providing an excellent product and friendly service with a down home attitude. We are constantly working to improve our product line in order to bring you the best value and merchandise available because here at Mile Hi Distilling we realize that our success depends on your satisfaction. The road I took to making my dream become a reality has had a few detours along the way, but, Mile Hi Distilling has been around now for 13 years and we’re going strong. It’s my pleasure to do business with you and hope you’ll continue to travel along the road with me.

Distilling Classes and Distilling Workshops

Are you looking to start a distillery and are not quite sure how to get it up and running? If so I would take the 2-day class at Downslope Distilling. I took this class last weekend July 19th and 20th and I have to say the guys at Downslope know their business very well and teach their students the facts and myths about running a distillery. Everything from water quality, mashes/washes, fermentation, distillation, filtration, infusion, aging, bottling, tasting / flavor profiles, permits / application requirements, zoning/fire safety requirements, bonding, TTB Reports, margins, and distribution and marketing. There are question and answer sessions that will allow you to get answers from people who have gone through the process completely and have been running a distillery for over five years. The guys at Downslope Distilling also review problems/issues that they have had in the past and what they would have done differently.

You are going to receive valuable tips and information from guys who learned everything they know at the school of hard knocks and you’ll learn how to avoid making the same mistakes they did. Starting a distilling business can cost thousands — maybe even hundreds of thousands — of dollars. You don’t want to go into the decision without knowing all the pros and cons. The $525.00 you invest in the course will wind up saving you thousands of dollars in the long run. This course is a MUST if you are serious about starting a distillery. You want to know exactly what is ahead of you and the guys at Downslope Distilling tell you what you need to know without sugar coating anything.This course will give you the confidence to dive in and make your dream of owning a distillery a reality.

Sign up for these classes and Mile Hi Distilling will give you 10% off your distiller purchase.

If you are just wanting take the moonshine still to the next level and perfect your fermentation and distilling process to make quality products then the one day intensive workshops might be the class for you. Take a look at classes offered through Mile Hi Distilling.

http://www.milehidistilling.com/distilling-classes-and-workshops/

Mile Hi Distilling 48 Hour Yeast on Sale

Mile Hi Distilling 48 Hour Turbo Yeast is on sale at $2.99 / packet. Take advantage now, this the sale will end soon.

This 48 Hour Turbo Yeast is a nutrient and yeast that is a higher alcohol tolerant yeast and will produce 20% ABV in your sugar wash.

6.5 gallon wash;

one packet of yeast ( 135 grams )

5.5 gallons of water

18 lbs of sugar.

 

Great time to buy

With cool weather and snow just around the corner now is a perfect time to make sure you have everything on hand for your winter distilling needs.Our top selling stills – the three, eight, and thirteen gallon models – will be back in stock in less than a week.Once they’re on the website they fly out the door fast so don’t delay in placing your order.In response to many customer requests we’ve also added several large stills and these will be available in about three weeks.If you haven’t checked out the copper Mile Hi Flute you’ve missed out on a real treat.This beautiful tower is crafted on site by our skilled welding team and hand polished to perfection.

If you’re new to distilling or just want to improve your skills we have partnered with Downslope Distillery to offer an ongoing selection of classes.Whether you’re a hobbyist or are thinking of getting your feet wet in the distilling industry these classes are a great investment of your time and money.

For a limited time we’re offering an additional discount on our copper pipe, so be sure to take advantage of this high quality item at a bargain price.

For thirteen years we’ve been measuring our success one satisfied customer at a time.If you’re already one of the 24,000 members of the Mile Hi Distilling community we thank you for your business and continued loyalty to our company.If you’re new to Mile Hi Distillingwe look forward to providing you with a purchasing experience that will have you telling all your friends, “You’ve gotta shop at Mile Hi!”