Cracked Corn Moonshine Food

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TRADITIONAL CRACKED CORN MOONSHINE RECIPE



Traditional Cracked Corn Moonshine Recipe image

A traditional moonshine whiskey recipe using cracked corn and malted barley! 

Provided by DJ Craftstills

Categories     

drinks/cocktails

Time 2h14m

Yield 20

Number Of Ingredients 4

6 gallons of filtered water
8 pounds of ground cracked corn
1.5 pounds of malted barley
One pack of yeast (usually 11g)

Steps:

  • Pour six gallons of filtered water into your large pot and heat to 165°F. Once you have reached 165°F, turn off the heat and add your cracked corn.
  • The reason that you need to have your corn ground is that it needs to release its starch. Once you have added your corn, stir it for about 20 seconds every 5 minutes. Monitor the temperature. Once it lowers to 150°F you can add the crushed barley. Stir so it is well incorporated.
  • Malted barley is an important ingredient because its enzymes are necessary to convert your starches into sugar. After you have added your barley and stirred your mash you can turn off the heat. At this point, we want to cool our mash to room temperature or 70°F.
  • At this stage, it is not necessary to strain your mash. However, we find it easier to strain our mash using a cheesecloth and clean hands (to squeeze it out) once our mash is cool. Otherwise, you can strain your mash after fermentation using the same method.
  • Temperature plays an important role in making moonshine. Before adding your yeast, you need to make sure your mash has cooled to 70°F. As well as the correct temperature, your mash needs oxygen for the fermentation process.
  • With a large recipe like this one, you will need to pour your mash between your fermentation bucket and your pot about 5-10 times in order to aerate it. This process will provide the oxygen necessary to help the yeast do its work. Once you have aerated your mash (finish with the mash in your fermentation bucket) and add your yeast. Place an airtight lid and airlock in place.
  • Let it ferment in an area with a constant temperature between 70°F and 75°F for about 10-14 days. Watch your airlock for a cease in activity for about two days before distilling
  • Run your still as per its instructions. For information on how to fractionate your run, check out our How to Make Moonshine Guide.

Nutrition Facts : ServingSize 20

THE RECIPE (MOONSHINE)



The Recipe (Moonshine) image

I have never made this but was asked to post the recipe for someone in chat. I looked for an email address to ask permission first but could not find one so I will just say that the recipe belongs to Charlie Porter and the web site is http://www.pastracks.com/mcf/recipe.htm. I posted it just like he has it there. Good luck and dont shine and drive. I have no idea about prep time.

Provided by Karen From Colorado

Categories     Beverages

Time 10m

Yield 20 Gallons

Number Of Ingredients 4

20 gallons mineral water
15 lbs sugar
1/2 gallon dried cracked corn (like in chicken feed) or 1/2 gallon dried whole corn (like in chicken feed)
1 can blue ribbon malt syrup (This gives it a smooth flavor)

Steps:

  • Stir often and keep the mixture in a warm place and it will soon start to work.
  • Just before it stops working (when it gets a lacy bubble on top) put it in the "can" to cook.
  • When this starts to boil, it comes out of the end of the coil.
  • Put the jug under the condenser spout and collect the run.
  • Cut the first gallon with water as it runs to about 120 proof.
  • Add burnt sugar and water here if you need the color.

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