The Recipe Moonshine Food
THE RECIPE (MOONSHINE)
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
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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- Creating A Mash. The first thing you’ll need for making moonshine is a mash. This part of the process will depend on the flavor you want. Weigh and measure out all your ingredients.
- Fermenting Your Mash. Fermentation. Now that you have your mash, store it to ferment for 1 to 2 weeks at room temperature. Remember that the temperature is critical to your success.
- Distilling. You’ve done the most difficult step in making mash water for your moonshine. Now, you just need to distill your mash water and separate all the alcohol content into a purified form.
- Collecting Your Distillate. Now, you’ve successfully finished making moonshine! All you need to do is collect it with the yield of your distillation.
- Proper Storage. Congratulations! You’ve had a good run, finished the entire process, and now have your very own moonshine! Make sure you clean up your entire setup, let it thoroughly dry, and then store it in a cool, dry place.
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