FREE MOONSHINE RECIPES

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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.

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