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    Results 1 to 4 of 4
    1. #1
      Kelly
      Guest

      Default FREE MOONSHINE RECIPES

      BLACK BEARDS RUM



      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.



      Heat 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.

      Yields about 12% alcohol.

      --------------------------------

      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.

      Yields about 7% alcohol

      ----------------------------

      Whiskey

      INGREDIENTS:

      10 lbs. Whole kernel corn, untreated

      5 Gallons Water

      1 Cup Yeast, champagne yeast starter



      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. 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.

      -----------------------------------

      RYE WHISKEY



      INGREDIENTS:

      7 Lbs. Rye

      2 Lbs. Barley

      1 Lbs. Malt

      6 gallons of water

      1 oz Yeast



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

      ------------------------

      WATERMELON-PEACH MOONSHINE BRANDY for five gallons



      1 1/4 large watermelon

      10 peaches

      1 1/4 cup chopped golden raisins

      15 limes (juice only)

      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.

      --------------------------------

      GOOD WHISKEY



      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.

      ----------------------------

      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 taste.



      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 gallon

      juice and zest of 10 lemons

      36 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.). 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.

      --------------------------------

      WATERMELON-GRAPE MOONSHINE BRANDY



      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 MEAL WHISKEY



      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



      you need



      1 jar 20oz. of wheat germ this can be found by the oatmeal in most

      grocery

      stores

      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.

      --------------------------------------

      WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY



      10 cans (11.5 oz) Welches 100% frozen grape concentrate

      7 Lbs granulated sugar

      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..

      -----------------------------------

      TANGLE-FOOT MOONSHINE

      Fermenter - barrel (55 gals)

      Option 1

      1/2 bushel (30 lb) Corn Meal

      3 & 1/2 lbs malted corn

      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.



      Option 2

      1-28 lbs. corn meal

      1 & 1/2 gal malted corn

      Yield -

      Pure Corn 1.5 gal (28 lb)

      Corn & Sugar 6 gal (28 lb)

      1 cup of yeast

      -------------------------------

      KILL ME QUICK



      10 gallons of water

      5 Lbs of sugar

      3 Lbs of cracked corn

      3 Lbs of rye

      1 Lb of raisins

      1 keg of yeast



      Mix ingredients together and ferment for 7 to 10 days or until the

      yeast quits working. Strain and distill.

      -------------------------------------

      APPLE PIE BRANDY.



      Heat one gallon of apple juice. Do not exceed 150 degrees.



      Add one cup of honey

      2 tsp of cinnamon oil

      2 tsp of nutmeg.



      Stir until disolved.



      Let this mixture cool down to room temperature and add one fifth of

      either rum, vodka of shine. Rum is best.



      Put into jars and let set for two weeks.










    2. #2
      Lynne Gardner
      Guest

      Default FREE MOONSHINE RECIPES

      wow these look fun but where do you get the cinnamon oil in the apple pie

      brandy? I have never heard of that before.Lynne Gardner

      " Be kind to one another, tender-hearted, forgiving each other, just as God in

      Christ also has forgiven you." Eph. 4:32







      To: Budget101_@yahoogroups.comFrom: feelmykissesnow@yahoo.comDate: Tue, 17 Jun

      2008 13:57:28 +0000Subject: Budget101.com : FREE MOONSHINE RECIPES



      <HUGE EXCESS RETURN POST REMOVED BY MODS FOR THOSE ON DIGEST>






    3. #3
      Ann Garner
      Guest

      Default FREE MOONSHINE RECIPES

      At 11:06 AM 6/17/2008, you wrote:

      >wow these look fun but where do you get the cinnamon oil in the

      >apple pie brandy?



      Cinnamon oil is available at most health food stores.

      Ann in Arkansas










    4. #4
      Val
      Guest

      Default FREE MOONSHINE RECIPES

      Flavored oils can be purchased at kitchenwares shops and also through

      the pharmacy. Lorann is one brand I know of; the bottles come in 2

      sizes. They're great for when making hard candies, also.



      Val



      Lynne Gardner wrote:

      >

      > wow these look fun but where do you get the cinnamon oil in the apple

      > pie brandy? I have never heard of that before.Lynne Gardner

      > " Be kind to one another, tender-hearted, forgiving each other, just

      > as God in Christ also has forgiven you." Eph. 4:32

      >

      > To: Budget101_@yahoogroups.comFrom

      > <mailto:Budget101_%40yahoogroups.comFrom>:

      > feelmykissesnow@yahoo.comDate

      > <mailto:feelmykissesnow%40yahoo.comDate>: Tue, 17 Jun 2008 13:57:28

      > &#43;0000Subject: Budget101.com : FREE MOONSHINE RECIPES

      >

      > <HUGE EXCESS RETURN POST REMOVED BY MODS FOR THOSE ON DIGEST>

      >

      >






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