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>

    >

    >






 

 

Similar Threads

  1. Replies: 0
    Last Post: 10-11-2009, 06:45 PM
  2. Replies: 0
    Last Post: 06-11-2008, 04:29 AM
  3. FREE MOONSHINE RECIPES
    By in forum Budget101 Discussion List
    Replies: 0
    Last Post: 12-31-1969, 08:00 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •