How To: Make moonshine at home

Make moonshine at home

This two-part video tutorial shows you how to make classic moonshine. The first part shows you how to make the mash. The second part shows you how to make a still and complete the moonshine. Just make sure you have the right equipment, the right ingredients, and follow the directions exactly! The quality of your moonshine depends on it!

(1) Part 1 of 2 - How to Make moonshine at home, (2) Part 2 of 2 - How to Make moonshine at home

5 Comments

I have been trying for 4 days to get my mash to cook but it won't. What comes out isn't alcohol, it's just tastes like corn meal. I have used a pressure cooker, a crock pot, and an actual still. I'm at a loss. I have tried absolutely everything. Help please. I'll post pictures of what our contraption looks like if someone will help. And when I heat up the mash to 173 degrees F, nothing comes out of the copper coil. HELP PLEASE!

must go higher than 173 as ethanol boils at 172 and water boils at 212 so if you have a mixture that is 10% ethanol and 90% water it ups the temp to boil. it may drip a little methanol at that point but thats it. typically in a little still (my experience) you start running at 180-190 and finish at 210. this is for a small still and for first run (stripping run) put that back through and its a higher concentration now so less heat (but not a bunch less)

good info

the head temperature is what you want if running a reflux still (a pot still wont work this way)
Acetone 56.5C (134F)
Methanol (wood alcohol) 64C (147F)
Ethyl acetate 77.1C (171F)
Ethanol 78C (172`` 5ZZ
2-Propanol (rubbing alcohol) 82C (180F)
1-Propanol 97C (207F)
Water 100C (212F)

great site

http://homedistiller.org/intro/steps

Hope this helps

Chris

btw ... don't forget to throw away methanol ,, first bit to come out which is poisonous .. look at site link i sent ... methanol feels silky to rub in between your fingers. fyi

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