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!
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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!
Oh,No...no %ratio
lonnieg62@gmail...answers
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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