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How to Make Moonshine – The Basic Blueprint

The first thing anything needs to know before attempting to make moonshine is why such distilled drinks are also home made in the first place. All adds on how to make moonshine will tell you it’s a potentially dangerous process. It’s still worth it, anyway. Few people are aware that this drink represents an important cultural imprint, varying from one country to another. From the Colombian “tapetusa” to the Hungarian “palinca” and the Italian “grappa”, moonshine is an expression of diversity and infinite potential. In other words, it’s like a personal hallmark.

The classical Thin Mash recipe goes like this:

      5 Gallon water

     10 Lb. cane sugar

      2-  T yeast nutrient

      5T  lemon juice

      5 Ea. campden tablets

      1 cup of dry baker’s yeast 

Mix the lemon juice and the sugar in the fermenter, then fill the latter with the 5 gallons of boiled water. Make sure the sugar is properly dissolved and then cover the mixture. After cooling, add the yeast and other ingredients. The fermenter needs to be kept at 79-900 F to the end of the fermentation process. After this, the yeast dregs can be removed and the liquid can be distilled into whisky.

Obviously, the wash can contain other fruit juices, types of sugar or herbs, according to one’s preferences and available ingredients. While one of the most known types of moonshine in Europe will be plum-based, other combinations are equally pleasing and welcome.

As you already know, I'm really interested into the topic, so if you have any recipes you want to share, or even some funny moonshine experiences (don’t we all...), feel free to post here. 

Posted by Jason Stone on

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