Cracked Corn Mash Recipe Moonshine |BEST|
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The corn mash consistency will affect the production of ethanol, so adjusting the yeast, corn and sugar in the mixture will make a difference in the moonshine produced. Different times and temperature also make a difference; the first liquid distilled can be toxic and should be discarded. To learn more about how to make moonshine and moonshine recipes, see our books, how-tos, videos and other resources online. See our homepage for our latest videos and featured products.
Unlike a cooked mash, a simple mash does not rely on grains for starch. The corn is included for a bit of alcohol, but mainly for flavor while the sugar provides the alcohol. The conversion of starches to sugars is a natural process, accelerated by cooking. An uncooked mash will convert starches to sugars but much more slowly and less efficiently. Your added sugar will ferment rather easily and will provide most of the alcohol in your beer.
Since you will be running your still for hours, you do not want to leave the fermenter empty. Put your 3-3/4 gallons of water back into the fermenter so your yeast won't die while you distill. While you're at it, this is a perfect time to scoop the spent corn off the top and replace with an equal volume of newly cracked corn. Later we'll add the 1-1/4 gallons of backset and 7 more pounds of granulated sugar.
After your run, collect 1-1/4 gallons of backset to return to the fermenter for your next batch. Repeat the process starting at the Second Fermentation.You are now producing a simple sour mash whiskey and with practice you will be able to produce a very high quality moonshine. Age this whiskey in an uncharred oak barrel to produce a traditional Tennessee-style whiskey.
Are you wanting to find a traditional moonshine recipe to learn how to make a delicious whiskey? Well, look no further. We have a great cracked corn moonshine recipe that is perfect for those who want to capture the classic flavor of a traditional shine.
Modern moonshine can be made out of almost anything (including bananas!) but many moonshiners are keen to also learn the more traditional recipes of the moonshine that their ancestors would have made.
At How to Moonshine, we believe it is important to keep the tradition of moonshining alive. While making your own spirits at home is not legal in all areas of the world, this was not always the case. In fact, many of the traditional moonshine recipes are made out of grain because that was what early farmers had on hand.
Our favorite type of corn to be used in moonshine is cracked, dry yellow corn. This type of corn is considered field corn and it needs to be clean and food-grade. It is recommended to use air dried corn rather than gas dried. The reason for this is when corn is gas dried the corn can get stripped of its elements that are needed for good fermentation.
Making moonshine is not a simple process. However, at How to Moonshine, we believe it is an important tradition to keep alive. This is why we like to break down more complex recipes into a simpler three-step process: mash, fermentation and distilling.
Many moonshine recipes are grain-based but they need to be converted from a grain into a fermentable sugar. In order for this process to be accomplished, you need to heat up your mash and cook it. Once you have completed making your mash you can check your mash for conversion using iodine.
When you are making a large recipe like this, it does require large equipment! We do suggest having specialty equipment for making your mash if you are making large recipes like this one. For example, you are not likely to have a large enough pot for this recipe or a long enough spoon to properly stir your ingredients. Investing in the right equipment can make it easier to make your mash properly.
There are several different ways to cool your mash. Some moonshiners prefer to use an immersion chiller to cool their mash quickly. If you want to invest in an immersion chiller, we suggest this option by Homebrew Stuff.
Temperature plays an important role in making moonshine. Before adding your yeast, you need to make sure your mash has cooled to 70°F. As well as the correct temperature, your mash needs oxygen for the fermentation process.
With a large recipe like this one, you will need to pour your mash between your fermentation bucket and your pot about 5-10 times in order to aerate it. This process will provide the oxygen necessary to help the yeast do its work. Once you have aerated your mash (finish with the mash in your fermentation bucket) and add your yeast. Place an airtight lid and airlock in place.
The cost for this little gadget is well worth the stress and frustration of having to re-rack your mash because you messed it up the first time, or worse, lost half of it.5.0 from 1 reviewsCorn Mash Moonshine Save PrintA timeless classic, corn mash moonshine!Author: Marcia ScottIngredients7 Pounds of Corn Seeds (cracked or milled)7 Pounds of Table Sugar(granulated)5 gallons of Filtered Water1 Small Packet of Yeast (usually is 11grams)Equipment - See our guide here!Fermentation BucketAirlockSiphon TubeStrainer/Filter (optional)Moonshine StillInstructionsHeat the water to ~100F to aid with mixingMix sugar with corn and water in the fermentation bucket by thoroughly stirring the liquid with a spoon for a couple of minutes.Add the yeast then seal the bucket with the lid.Place the airlock in the respective opening, making sure that the seal is airtight.Allow the mash to ferment completely, which should take about 2 weeks in total. Once the bubbling in the airlock stops, leave for an additional 2-3 days.Open the fermenter and rack the wash (filter off any solids and sediment) by using a siphon tube and (optional) filter.Place the collected wash inside your still's boiler and fire it up![Note: You can also add malted barley for Amylase enzymes at specific temperature for 60 to 90 minutes to convert all starch present in corn to fermentable sugar]NotesDepending on your still type you may obtain different final proof of moonshine as well as drop rate.Pot still users may require a second (or third) still run to obtain higher proof moonshine.It is very important to discard the first 5oz or so (the foreshots) of the collected runnings as these usually contain methyl and other harmful fusel oils.Make sure to collect the liquid into glass vessels, do not use plastic, as the spirit coming out of the still is hot.It's recommended to use smaller vessels in order to observe the exact distinction between different fractions (cuts) of the moonshine.If needed, taste the spirit by mixing a small amount with an equal amount of cold drinking water.Patience and restraint are a 'shiners best companions!3.4.3177
Another option for a corn mash is flaked corn. This is a process of running steam through the corn to explode the kernel and release the starches. This process will also gelatnize the starches and make them easier to convert to sugar. Feed mills offer this option close to me for around $12.00 / 50 lb. sack.
For a 5-gallon mash recipe, the yield will be about 3 quarts on average of 130 proof. Once you proof it down for consumption, the yield will be around 1 to 2 gallons of moonshine depending on how high you want your proof for drinking.
Once you make this batch of simple mash for moonshine and you get familiar with the process, try making a very basic 80% corn and 20% malted barley mash for corn whiskey, or white lightning. The corn percentage must be at least 80% and not less in the mash.
Using a grain bill is recommended for record-keeping when making mash. By keeping a grain bill and notes of the mash, you will be able to reproduce the exact mash again and again. The grain bill will help you decide which mash is your favorite produced corn whiskey or moonshine.
Making this batch of corn mash is a great beginning recipe especially if you are breaking in your still and need to make a sacrifice run. You definitely may use just sugar, water, and yeast without corn too!
With this recipe, stir the mash every single day at about the same time of the day. The fermenting process can take anywhere from 5-10 days to ferment. If using an airlock you will notice the constant rather fast blipping in the beginning and towards the end of the fermentation time, it will be a slow blip and then basically stop. If you are not using an airlock count on at least a week before starting the run.
How to make mash for moonshine is very simple using this basic recipe. Try and experiment and as you get accustomed to the process, it will be easier each time. If you would like to know more about The History of Moonshine, be sure and check it out.
Keep in mind that crafting moonshine combines both science and art. A novice commercial distiller or a distillery that focuses on making fast, cheap booze for the purpose of flavoring would start with the 3rd recipe listed here (sugar shine). A distillery more focused on higher quality spirits with more complex characteristics would likely chose to use the all-grain "corn whiskey recipe. A middle point would be the "thin mash" recipe.
Heat 5 gallons of mash water up to 165F. Turn off heat when target temperature is reached and stir in the 8.5 pounds of corn. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. Once the target temp is met, stir in the malted barley. Cover and leave it be for about 90 minutes, uncovering only to stir every 15 minutes or so. At this point all of the starches should be converted into sugar. Leave it sit for a few hours or use an immersion chiller to cool the mash to 70 degrees. At 70 degrees, add yeast, aerate (by dumping back and forth between two containers), cap, and add an air lock. In a week or two fermentation will be complete. Leave it settle for another week and it will be ready to distill. Siphon into still. Make sure to leave yeast and other sediment behind. 2b1af7f3a8