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- This topic has 2 replies, 1 voice, and was last updated June 17, 2008 at 1:57 pm by .
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- June 17, 2008 at 1:57 pm #258422Guest
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 ofabout 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 enoughto 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 asneeded. The add your yeast. 6 to 14 days to ferment.
Yields about 12% alcohol.
.
stonewalls southern whiskeyone 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 10gallons 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 honeylast. 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
.
WhiskeyINGREDIENTS:10 lbs. Whole kernel corn, untreated
5 Gallons Water
1 Cup Yeast, champagne yeast starterDIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in a warm
darkplace 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 thecorn into your primary fermenter. With a pole or another hard object
mash the
corn, make sure all kernels are cracked. Next add 5 gallons ofboiling water
and when the mash cools add yeast. Seal fermenter and vent with a
water sealedvent. Fermentation will take 7-10 days. When fermentation is done,
pour into
still filtering through a pillow case to remove all solids..
rye whiskeyingredients:
7 Lbs. Rye2 Lbs. Barley
1 Lbs. Malt
6 gallons of water1 oz Yeast
DIRECTIONS:
Heat water to 70 degrees and then mix in malt and grain. Whilestirring the
mixture slowly heat to 160 degrees (raise temperature 5 degrees every
2minutes). Keep mixture at 160 degrees stirring constantly for 2-3
hours to
convert starch into fermentable sugar and dextrin. Filter off liquidand place
into fermentation device and allow to cool to 70- 80 degrees.
Immediately pitchwith 3 grams of yeast. To avoid secondary fermentation and
contamination add 1
gram of ammonium-fluoride. Stir liquid for 1 minute then cover andseal with a
airlock.Mash will take 5-7 days to ferment. After fermentation is
complete pourinto, still filtering through a pillow case to remove all solids.
.
watermelon-peach moonshine brandy for five gallons1 1/4 large watermelon10 peaches
1 1/4 cup chopped golden raisins
15 limes (juice only)25 cups sugar
water to make 5 gallon
wine or distillers yeastExtract 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 makefive 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 fermentationtrap, and set aside for 4 weeks.
.
good whiskeythe ingredients are malt, sugar, yeast and rain water. you can buythe 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 ina 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 abarrel 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 cancook 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 colorit 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 whiskeywill be the color of store bought whiskey.
.
JD’s Black Label RecipeIt consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-rowvariety 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 distilledonce 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, 6months 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. Shakeit 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 brandy32 Lb watermelon
1 1/4 Lb dried elder-berries
water to 5 gallonjuice and zest of 10 lemons
36 cups granulated sugar
wine or distillers yeastCut 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, thenjuice 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 hoursand add yeast. Cover and ferment 3 days, stirring daily. Strain juice
into secondary (demijohn) and fit airlock. Ferment 30 days.
.
mountain dew recipein 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 cornis 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 2inch 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 tospeed 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 settlesdown, 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 hasseveral different grains and molasses making it a great tasting
whiskey.) one package of yeast (using distillers yeast will increasequality 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 isdissolved. 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 littlecap 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 stillsunless 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 leavethe solids in the pillow case and tie it off where it will not touch
the bottom of the still.
.
watermelon-grape moonshine brandy30 Lb watermelon
7-1/2 Lb fresh table red or green grapes
water to 5 gallonjuice and zest of 10 lemons
24 cups granulated sugar
wine or distillers yeastCut 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, juicethe 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 andstir 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 whiskeyingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brewshops)
1- sachet of 48 turbo yeast
4- gallons of spring waterAfter 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 tothe 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 justhot 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 recipeyou need
1 jar 20oz. of wheat germ this can be found by the oatmeal in most
grocerystores
2oz. of an acid blend witch has citric acid, malic acid and another
this canbe 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 water1oz 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 issteeping 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 theyeast 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 itstops 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 brandy10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated sugarwater 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 setaside 12 hours. after cooling to proper yeast temperature, add
activated yeast and recover with cloth. Ferment 30 days..
.
tangle-foot moonshinefermenter – barrel (55 gals)
Option 1
1/2 bushel (30 lb) Corn Meal3 & 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 lb1 cup of Yeast.
Option 2
1-28 lbs. corn meal1 & 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 quick10 gallons of water
5 Lbs of sugar
3 Lbs of cracked corn3 Lbs of rye
1 Lb of raisins
1 keg of yeastMix 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 oil2 tsp of nutmeg.
Stir until disolved.
Let this mixture cool down to room temperature and add one fifth ofeither rum, vodka of shine. Rum is best.
Put into jars and let set for two weeks.
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› Budget101 Discussion List Archives › Budget101 Discussion List › FREE MOONSHINE RECIPES