How to Age Whiskey

The Aftermath

Once you have your moonshine there are an infinite number of things you can do with it.  I am going to cover only a few of the more common ones. 

Cutting:
This is the process of literally watering down the concentration of alcohol.  The primary purpose of this is to add volume to alcohol.  For example: 1 quart of 160 proof moonshine can be watered down to 2 quarts of still very potent 80 proof moonshine.

Re-distilling:
This is the process of further increasing the proof of an already distilled moonshine.

Carbon filters: 
Carbon is used much like a water filter to remove bad tasting contaminates from moonshine.  Unfortunately, it also removes the good tasting flavors as well.  Because of this they are normally used to make a neutral moonshine that will then be mixed with fruits or wines later.

Flavoring: 
This is the process of simply adding flavors and/or sugar to a jar of moonshine to enhance the taste.  From apple-pie to coffee, nearly everything can be used.  Use a coffee filter to strain the mess after letting the concoction sit for a few weeks.

Ageing: 
Many types of liquor have a special ageing process that defines them, one example is Whiskey. Part of the process is that it is stored inside a charred-oak barrel for a specified amount of time. Since most beginner moonshiners do not have access to oak barrels this can be recreated by simply charring a piece of white oak and putting it into a mason jar filled with moonshine. Over time the moonshine will age, turn color, and become a very basic whiskey.

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