as it is illegal to distill moonshine in the US, this post is only for educational and informational purposes and the information here is available from several online sources. "do not try this at home unless you are licensed to distill alcohol" Now that we have the legalities out of the way....
10 lbs. Whole kernel corn, untreated
5 Gallons Water
1 Cup Yeast, champagne yeast starter
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.
7 Lbs. Rye
2 Lbs. Barley
1 Lbs. Malt
6 gallons of water
1 oz Yeast
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
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.
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.