How to make a base moonshine
Grind 7 pounds of corn kernels into meal. Soak the cornmeal in enough hot water to completely cover it for 24 hours, then add 10 pounds of sugar. Pitch (add) yeast, and the fermentation process will begin within 24 to 48 hours. Now the ingredients are called mash. Once the alcohol level reaches the desired level—when the bubbling and gurgling slows or stops or a hydrometer measures a gravity around 1.4—transfer the mash to the mash pot of the still (if it’s not already there), and slowly bring the mash temperature to about 172o F.
As the alcohol starts to evaporate, the alcohol steam will move up through the cap and arm and into the thump keg. e steam then goes into the worm, where it cools and condenses back into a liquid as the cold water circulates around the outside of the worm and into the filtered catch basin.
is recipe will produce between 1 and 2 liters. When making moonshine, beware contamination. Always keep equipment as clean as possible; proper sanitation is crucial when making any kind of alcohol. Some moonshiners start with test batches to nd a unique recipe that will set them apart from others, but be careful; you may wind up with a batch that can make you sick. Use food-grade ingredients and equipment, and always follow proper procedures to avoid bad tastes and bellyaches.
If you don’t have the equipment, ingredients, or a proper license, don’t fret— you can still make delicious white lightning cocktails. Just buy plain moonshine at your local liquor store.