Using a Grain Bill for Record Keeping 000 on the hydrometer scale. I currently have 6, 5 gallon mashes fermenting. I figured I might of screwed that one up. Everything you need to know to upgrade your still and make stronger moonshine in Red Dead Online. Making Beer | Brewing Supplies | Copper "Moonshine" Stills | Stainless Steel Stills. Start by checking out the website TTBGOV for any legal questions you may have or need to be answered. I have read about many infections here. Should I stir my mash during fermentation? For example a bottle of 80 proof Moonshine when shaken will have small bubbles that will disappear after several seconds. In ethanol fermentation, For those of us without a science degree, or simply those who did not pay enough attention during their high school science classes, this is the act in which the benecial microbes (yeast), During the moonshine process, fermentation requires. 5-3 gallons of alcohol, A 10 gallon run will yield 2-4 gallons of alcohol. Making moonshine is a serious hobby that requires the proper equipment. Shoot for a constant fermentation temperature of 70 degrees for the shortest fermentation time and highest alcohol yield. And would be considered low by those who do nothing but sugarheads. Distill your whiskey in the same manner you did during your first run, being conservative with your cuts until you gain more skill. Check out our guide to using yeast in moonshine. Need help with the next step? Today we are here not just to tell you what a. : This works in the same way as bentonite except you add water to this sparkolloid before you add it to your mash. This is completely new to me and something I new nothing about until reading through this cool site. Once there is no activity in the airlock, your mash is ready to run. To make peach moonshine mash, you'll need at least half a bushel of peaches. Step 1: Make the moonshine mash. At this range you get a great tasting, smooth shine. whats the temp, youre only half done, if you trust the reading, it wasnt chunky in a hydrometer was it? However, instead of dumping the contents of the still (backset) down the drain it will be added to the next batch of mash. Re: why shoot for 1.050 specific gravity ?? by whistlewetter Fri Jan 23, 2015 4:06 pm, Post However, it is important to note two things for this method. Stir until dissolved and add more sugar. Additionally, using a copper still can also be helpful in removing sulfur during the distillation process. While most home distillers will use the method of fermentation that includes an airtight seal and an airlock to let gas out while keeping air in. Depending on the maker some shine leaned more toward corn malt flavored sugar shine. Lower the hydrometer into the liquid and stir it around gently, but make sure it doesnt touch the sides of the container. Remember, while brewing is legal in almost all US states, distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. This requires Moonshiner Rank 5, and will cost a total of $825 plus 2 Tokens. About This Article Article Summary X To read a hydrometer, pour a sample of the liquid you want to test into a clean, transparent container. 000 Kas All grain, wine, beer, other fermentations, might not even get down to 1. White sugar or raw sugar? However, did you know that there are actually a lot of different moonshine mash recipes? Some high temp ferments result in more fusels and esters. One important tool in making moonshine is a hydrometer. The specific gravity hydrometer also called the triple scale distilling hydrometer provides 3 choices of readings in one hydrometer. If you do wind up with more sugar than needed, simply add more water in order to reduce the sugar concentration. Get your FREE Ebook by clicking the link below. by tom sawyer Tue Sep 11, 2012 4:09 am, Powered by phpBB Forum Software phpBB Limited. Advanced distillers should shoot for a specific gravity of about 1.08. Refer to the instructions that came with the hydrometer you purchased. If your adding sugar to an AG mash to up the ABV just a little. Enter your email address below and we'll send you a free eBook on how to Though other ingredients are sometimes added to provide a distinctive flavor or to increase the proof. Do not simply pour it in. The first step in making moonshine is to create a moonshine mash. The truth is dependent upon your mash. Heat 5 gallons of mash water up to 165F. It can also be used to determine whether or not fermentation is complete. The airlock will show activity so you can essentially check in on your mash without lifting the lid. Learn everything you need to know about moonshining with simple step-by-step instructions. Add entire package of turbo yeast while stirring vigorously to dissolve . Some examples of lactic acid fermentation are sourdough bread, pickles, kimchi and yogurt. We strongly suggest getting a copy of our FREE Ebook How to Make Moonshine. You can also use a big whisk to agitate your wash/mash and then let the carbon dioxide escape out of the top. Make sure you have enough liquid in the test jar at least up to the top reading on the jar. Never drop or plunge the hydrometer in the test jar, especially in the glass test jar, or most likely you can break the hydrometer. Just remember anything you add will change the flavor profile. After 14 days, it should be about done. I personally always ferment with an airlock. Nutrients: Nutrients are needed as yeast is a living organism and it needs nutrients to survive. A couple of notes, this chart assumes that the fermentation will end at 1.000 specific gravity. Transfer this to a kettle and heat to 170F. One of the most important elements is healthy yeast. The entity that manages and defines different spirit types in the United States is the U.S. Trade and Tax Bureau (TTB). The first thing you'll need for making moonshine is a mash. Copperhead All-in-One Moonshine Still Kit, Everything you Need to Know About Distillation. New to distillation, or simply new to the HD forums. For example, you would use one of these to measure the starting and ending gravity of a wort or mash during the brew day and after fermentation. Over-yeasting is really not much of a problem. Using a hydrometer before adding your yeast to get your Original Gravity Reading (OG) and your final gravity reading (FG) after fermentation can help to determine your ABV (alcohol by volume). Keep taking readings, if needed, until the gravity stops dropping which means the fermentation is complete. Pour in 5 gallons of water and boil it to 165 F. To use your hydrometer is not a difficult task. A PH scale runs from 1 to 14 with 7 as neutral. A gravity calculator is used to determine the alcohol by volume. Your temperature needs will depend on the manufacturers instructions on the yeast you have used. I always meant to have him teach me how to make it,but he passed and with him the recipe. Yes, it can be very confusing for all the names and labels. Original Gravity Potential Alcohol. That has been debunked by many here who have been using the stuff for years and can go to 10% without any problem. Note: The the collection bucket and the fermentation vessel can actually be the same container. The first step in making apple moonshine mash is to gather the ingredients. The first reading is before adding or pitching the yeast. by whistlewetter Fri Jan 23, 2015 2:24 pm, Post Up to a point. However, A white plate (side plate or saucer will do). Affiliate Disclaimer HowToMoonshine.co is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Sugar heads you can shoot between 12-14% with no adverse effects. Releasing the carbon dioxide in your mash can be as simple as shaking your fermentation bucket, removing the lid to allow the carbon dioxide to escape and repeating as necessary. Step 14: The ideal starting alcohol for strawberry brandy is about 8%. What youll need is a beer or wine hydrometer. YOU GUYS KNOW YOUR STUFF !! by Prairiepiss Fri Sep 07, 2012 4:47 pm, Post When the hydrometer falls take the reading. This is one of the reasons that many moonshiners choose to make a yeast starter to make sure that their yeast is as healthy as possible before adding it to their mash. Have you ever had moonshine horseradish? Your yeast depends on it. The primary ingredients used in a moonshine mash are corn and barley. Before you clarify, it is important to release the carbon dioxide from your mash. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. Under-pitching is the worse sin when it comes to brewing beer. Mashing levels out at 152. by T-Pee Fri Jan 23, 2015 4:08 pm, Return to Mashing, fermenting, flavoring and aging related hardware, Powered by phpBB Forum Software phpBB Limited. Introduce yourself and tell us a bit about your interest in distilling. Most moonshiners keep running their stills long after they are finished with the spirit run, collecting down to about 20% ABV before stopping. Clearing your mash is essentially getting all the sediment to settle so you can remove the liquid from the particles. yeah, after reading I figured the airlock watching wasnt the best practice. As stated I used to go by the bubbles per minute to decide when to distill. Bananas are 15 % sugar so without other sugar and nutrients it would probably take about a ton of bananas to yield around 14 + gallons of alcohol I'm guessing as I have never made it! This can also occur if the mash is not allowed to ferment long enough to convert all of the fermentable sugars into alcohol. A gallon of home-brewed mead after fermentation has taken place. To raise the PH of your mash add baking soda. Which is the range most shoot for with AG mashes. by CR33G3R Thu Jan 22, 2015 4:55 pm, Post One of my mashes is a lot lighter in color and you can see the settled stuff at the bottom and the cap is minimal on the top. 020 or higher, you may want to wait a day or two and then take another reading. These two chemicals are positive and negatively charged. We recommend shooting for an ABV of 10% to 15%. At this point all of the starches should be converted into sugar. You'll need to know your expected preboil and postboil volume and your expected post boil gravity. Good tasting beer makes good tasting liquor (usually). Why do I collect any thing after the hearts? by rad14701 Mon Sep 10, 2012 8:45 am, Post If your bucket is airtight, swirl the contents to mix them well. Remove a small amount of liquid from your mash (no solids) and place on the plate. If I personally make or sell an item, I will mention this in the post for each item. In this ebook, we go step by step on exactly how to make your first mash, ferment, and do your first run. by whistlewetter Fri Jan 23, 2015 3:10 pm, Post Latent fermentation is anaerobic (in the absence of oxygen). First, you will need to create your mash. Just a thought , I believe that is why most AG distillers shoot for a potential 8% with a starting gravity of around 1.060. First, cook the standard corn whiskey mash described above. Traditionally many moonshiners would ferment in the open-air. While these unwanted compounds can be removed while making your cuts (we will discuss this more in the How to Distill your Moonshine). Gently add your hydrometer and roll the hydrometer slowly in your hands to remove any bubbles. The closest definition you'll find is for a "white whiskey," which is actually what moonshine is - clear (unaged) whiskey. #moonshiner #moonshine". thank YOU FOR THIS EXCELLENT SITE ! Dump this mixture into a fermenter and add 3 more gallons of water. If its 1. Any hardware used for mashing, fermenting or aging. But what ever floats your boat will work. A sugarhead most shoot for around 10% to 12%; Or more product from a single still charge; But the added sugar will dilute the flavors; When first starting AG it can be tough hitting the numbers you want; And sugar makes a good little supplement if needed; DME or LME would be better if AG is really what your after; Anything collected under 80% ABV on this run is considered a Sour Mash whiskey; Congratulations! 2023 HowtoMoonshine List of other available supplies might be helpful. Itll give it a cardboard flavor, like when youre deep into the tails. And throw in the highly variable amount of dead cells in your jar/packet/vial of yeast, that is dependent on time since packaging, storage conditions, etc and you really can't say for sure how many cells is in a spoonful. Any posts asking distilling questions will be deleted. It is also arguably equally important to get equipment that is easy to operate. Rest it longer. You can do this by adhering to the recommended temperature on your yeast and keeping it as consistent as possible. PH: A good PH reading is essential to give your yeast a healthy environment to thrive. Store the mash to ferment for 1-2 weeks at room temperature. At How to Moonshine, we believe in supporting you every step of the way. Add your liquid mash into your hydrometer to fill it about of the way to the top. Our original brix was 6 (which is different than potential / starting alcohol) with an estimated specific gravity of 1.024. After the mash or wash has finished fermenting which can take up to 2 weeks; take a final reading with a specific gravity hydrometer and write down the final gravity or (FG) as stated in the steps above. Its a win-win. Also, it is never advisable to put any non sanitized object into your mash, especially your hands! With this type of set it and forget it system is not exactly scientific, but pretty simple and effective. Just check out our Copperhead All-in-One Still. Clearing your mash is an important step to maintain the integrity of your moonshine. Depending on the type of yeast used, the concentration of sugar in the wort and ambient temperature, fermentation will usually take between five days and several weeks to complete. Youll need a fair amount of equipment to process the fruit and make the apple moonshine mash. I've never had a beer stall out when I over-pitched. It usually requires at least a week. While there are always exceptions to the rule, and other minor variables, the easiest method is to multiply whatever size still you want by 10% and then 15%. However, if your reading has not changed after three days, your fermentation is complete. Is there anything more enticing than the option to make your own high-proof alcohol in the comforts of home? Here's some additional information if you're unclear on how much yeast to use for moonshine mash. by whistlewetter Fri Jan 23, 2015 4:02 pm, Post That is because the act of fermentation is one that does not require oxygen. Thanks in advance for the education. by T-Pee Fri Jan 23, 2015 3:47 pm, Post So some people recommend a spoon of fresh stuff, another recommends 6 spoons of what might have been in the fridge for awhile. Yes, its so easy. Although it isnt as smooth as corn whiskey, what it lacks in flavor and smoothness is made up by convenience. Your hydrometer should indicate the temperature it is calibrated to (a standard reading temperature is 70F or 20C). by Washashore Sat Sep 08, 2012 6:12 am, Post Drip a few drops of the clear yellow liquid (not the solids) from the top of the mash (after the 90 minute rest) onto a white plate. . Use sugar as a supplement to a shortfall in the mashing process. Make sure that you read the fermenting temperatures that are printed on the yeast that you're using. Your hydrometer should also include a conversion chart if your mash is reading at a different temperature than what your hydrometer is calibrated to. However, Nutrients are needed as yeast is a living organism and it. However, it is not as simple as leaving the lid off of your bucket. Thanks to all authors for creating a page that has been read 175,201 times. The fermentation process, prior to the distillation process, will REALLY determine how much you should expect to yield. This makes complete sense when you consider that fermentation is the transformation of sugar into alcohol. The preferred way was to dry the malt before grinding and using for the the mash. Some moonshiners will simply add their mash to their fermentation bucket and wait for the activity to stop in the airlock. You can also use a PH reader that will read the entire scale and give you a precise reading. If all of these steps seem a little too much for your right now, dont worry. In general, fermentation takes a steady temperature, good environment and lots of patience. by Bushman Tue Jun 19, 2012 1:30 pm. This part of the process will depend on the flavor you want. Type of Yeast: The type of yeast used will also determine how long fermentation will take. How MuchAlcohol Will a Still Produce? Re: Some specific gravity questions Youre right, plain sugar type washes often do ferment to less than 1. Early American farmers found that the same amount of corn sold for a few dollars at market could easily yield a few hundred dollars after it was mashed, fermented and distilled. A specific gravity hydrometer measures the sugar content of the wash and the mash to determine the potential alcohol (PA). Fusel alcohols: While these chemical compounds will not affect the smell or taste of your moonshine, it will produce a horrible hangover. This is where hydrometer readings are handy, because helps you determine how much sugar is already in the mash and how much sugar you need to add in order to get the potential alcohol level youre looking for. It is one extra step that many experienced moonshiners understand can make the difference between a good batch and a great one. If it turns blue, there is still starch in the mixture. I wouldnt totally agree with this statement. The type of yeast used will also determine how long fermentation will take. 10 galling and above you mite go less or just make a good starter. If the specific gravity reading is below 1.05 add more sugar and take another reading if you want more . I can't get the pic resized to attach. Most of the sulfur is removed naturally from the carbon dioxide produced by your yeast. We think there are better ways to make a moonshine mash, but there are also worse and some folks really like the sweet feed option. The reading will be higher than 1.000, because of the sugars present in the mash. Check out How to Make Moonshine Vanilla Bean Extract, it is amazing! Of course, using a hydrometer is not strictly necessary in making moonshine. Thanks. If you want to use this method simply, If you still do not see any activity after 12 hours. Ten days after pitching the yeast, you should take a sample of beer from the fermenter and measure the gravity. This is a basic corn whiskey mash that is widely used by a lot of shiners as an easy go-to simple mash recipe. thats THE FUN OF HOME DISTILLATION ! Bentonite will usually clear your mash in about 24-48 hours. If your reading is 1.000 your mash is ready to distill. However, they all have one thing in common - they produce high-quality moonshine. Most shiners I knew used malted corn. While these numbers are not a 100% guarantee, it gives you a pretty good idea of what to expect after distillation. Sanitize all of your equipment and use an airlock filled with sanitized water. This works because alcohol is thinner than water so the higher the volume of alcohol, the lower the float will sink. One is that you may have ended up with too many non-fermentable sugars before the fermentation process. Refer to our PH section above for how to calculate and adjust the PH of your mash. Phenols: These nasty compounds can cause your mash to have a medicinal, plastic or band-aid type taste. You will then have an honest answer on how much shine to expect. With this type of set it and forget it system is not exactly scientific, but pretty simple and effective. It was really good. It will ferment to 14% in as little as 2 days, or up to 18% in 5-7 days at a temperature between 86-100F. You can also use a PH reader that will read the entire scale and give you a precise reading. ABV = (OG FG) x 131 For instance, if the OG reading is 1. Again, replace 3-3/4 gallons of water into your fermenter so your yeast doesnt die while you distill. Remember to dispose of your test batch and do not add it back to your mash. Tradition: Many moonshiners want to make their shine the old-fashioned way. Add the sweet feed and cook for 90 minutes, Add 1 package of high proof distillers yeast. Final Gravity FG Measure the specific gravity of the mash after the airlock slows down and youre not getting much activity. 625 070 8. Hed give my mom a jar or two and my brother and Id sneak a short. I love making non-toxic cleaners with moonshine! We have heard of people boasting about upwards of 20% ABV, but in reality you are shooting for somewhere between 10% & 15% ABV, and heres why: alcohol & carbon dioxide are by products of the fermentation process (when yeast eat sugars). Check for activity after 12 hours. The same is true for moonshine. There are two types of hydrometers with specific calibrations for their purpose. The last run I stopped after it wouldnt light on fire anymore and after 3 gallons of mash I only yielded about 20 ounces and that took about 3 hours per gallon to distill. However, too much sugar in your mash can actually hinder your yeasts ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine. How to measure Specific Gravity The most common method of taking an SG reading is using a saccharometer, more commonly known as a triple scale hydrometer. Theres too much sugar for the yeast strain youre using. One of the things you will notice about moonshining is that there are a lot of scientific terms. I love how you can get recipes and know whats in Moonshine. What specific gravity should corn mash be? It taste like wine with just a very faint sweetness. The problem is that this is more of a challenging environment for yeast and you tend to have more stalling and more production of nasty esters that come through in the liquor. The airlock IMO gives you quick feedback as to how the ferment is progressing and also allows you to just leave it for awhile if you can't get to running it. by whistlewetter Thu Jan 22, 2015 12:57 pm, Post Click on the Bar of Dish Soap to Visit Our Amazon Storefront! You can avoid this stinky fate by removing as much sulfur as you can from your wash. Keep adding sugar until all sugar has been added / dissolved. by hamshine Fri Jan 23, 2015 2:45 pm, Post This is a fun hobby look forward to getting better at it thanks to you guys !!!.WFW. Taking a reading with a specific gravity hydrometer is easy. Knowing that, you can increase the alcohol by volume (ABV) by increasing the size of the grain bill or increasing the amount of malt extract used. by tom sawyer Mon Sep 10, 2012 9:27 am, Post Some people go higher and if that's what you like then you can do it. The specific gravity you've been reading about probably pertains to all grain mashes. Even a small blip in temperature can encourage this type of unwanted production of metabolic by-product. This will tell you that the fermentation is working properly. There are also some recipes where the starting SG is normally higher. This is an important step to take as much of the popularity of moonshine comes from its strength. (Apartment Still), Concentric Pot/Reflux Still (Experimental), A little spoon feeding for New & Novice Distillers. Fill your hydrometer tube about 2/3 of an inch from the top with the wash/mash you wish to test. Typically, this happens before fermentation takes place and before you add yeast to your mash. Fermentation may be the easiest step of making moonshine, but it is also the longest. This is the most cost effective method as it requires you to add nothing to your mash or shine. A sealed glass tube with a weight at the base and calibrations at the side which indicate specific gravity (SG). What Does a Specific Gravity Hydrometer Measure? But a lot of people, including experienced homebrewers, still accept the myth as fact. My question is, again if I have a grasp on this, is it bad to be above 1.06? First time using cracked corn. Besides there's plenty yeast even if it looks crystal clear. This blog provides information for educational purposes only. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail. You can also predict the potential alcohol of your mash from the original gravity. As with all matters of life, there are two ways of monitoring the fermentation of your mash: the easy way and the complicated way. If you add less they'll multiply and get up to numbers, if you add a bunch they just go right to work. by RevSpaminator Fri Sep 07, 2012 10:06 am, Post At the end of fermenting most of the solids will fall to the bottom and the wash willwellclear. If you want to use this method simply check your airlock between 18 hours and 48 hours after you add your yeast. Drip a drop or two of the tincture of iodine onto the sample on plate. Each varies in difficulty, cost, and time required to make. 875% We have created a SHOP PAGE with products we like to use and we HIGHLY recommend using them for all phases of making moonshine. 000 specific gravity. You put in part A and then about 20 minutes later you put in part B. As an example, if you test your mash/wash before adding the yeast and the reading is 1.040, then the density of the solution is 1.04 times that of water. Some examples of acetic acid fermentation are apple cider vinegar, wine vinegar and kombucha. So, you may not have noticed it in the product you pulled, but chances are its there. All you need for this test is: The only scientific way to check for fermentation is to use a Hydrometer. One of the easiest ways is to use an airtight container with an airlock for fermentation. Dissolve sugar, adding more hot water if necessary. Heat 2 gallons of water (to no more than 120 degrees) and add sugar a few pounds at a time. Our parent blog and channel have the how-to, recipes, and more. Still on yeastbecause I just ran across this. Fermentation requires a whole lot of time and not much else from you-other than patience that is. Heres how a sugar shine wash is made: Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. perfect thank you !!!! Unfortunately for speed and yield bakers yeast and sugar were added to the mash. This handy guide is designed for those who are brand new to moonshining or simply want to take their skills to the next level. Sour mash is a technique that has been used for hundreds of years, if not more, to make whiskey mash. The fatty acids in your mash will solidify and act as a sieve to clarify your mash in about 24-48 hours. You can use precision test strips for testing PH, however not all strips are good for reading the entire PH scale. Though we would suggest that the best way to determine a "real" moonshine mash recipe is to look at historical precedent. by hamshine Fri Jan 23, 2015 1:58 pm, Post The glass cylinder is easier to sanitize and keep clean and the plastic cylinder which is much harder to clean and see-through. An airlock isn't much of a tool for a distiller. It is important to check your yeast package to know what temperature is necessary for good fermentation and go with those guidelines. My opinion is this. While certainly not a step that beginners need to worry themselves with, adjusting the PH of your mash is a helpful additional step to improve the health of your yeast as well as enhance what you can expect to extract from grain. Temperature will also play a role in the hydrometer reading. The reading will be higher than 1. For example, a lot of homebrew recipes call for sugar additions. Depending on how vigorously you stirred will make a difference in how much you get in the product. Checking to make sure you are going to get a strong output is a great relief. When the hydrometer falls take the reading. You do end up with more waste on the water side as in backset. by warp1 Mon Sep 10, 2012 3:31 pm, Post How does it work? SAVE the TAXFor a limited time only save the tax on all stills!