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The following Moonshine Recipes were passed to us for sharing. if you have a favorite of your own please send us a copy to post at info@hiproofproducts.com, Thanks!
CORN WHISKEY
Add 25 pounds cracked corn, 25 pounds sugar, 12.5 gals water. First wash your cracked corn really good to get most of the trash particles out-- put in in a large vessel-- (we use a food grade plastic drum with a snap on lid)--in a separate container collect 6.25 gals hot water--add sugar to this and stir unitl it is all dissolved--pour into the drum with the corn-- then add another 6.25 gals. cold water -- stir mixture till u get a thermometer reading of 78F to 80F deg (25C). then add 1.5 pkgs turbo yeast(if u use it) or 4 to 6 ozs. bakers yeast-- stir for a couple of minutes and let it sit -- it will begin to ferment in a couple of hours it the temp is around 80 to 90 deg.--when the wash has quit bubbling and the liquid is clear -siphon off and distill
APPLE PIE MOONSHINE
Ingredients
1 750ml bottle of 190 proof Everclear – If you can’t get Everclear in your state, high proof vodka can work also.
About 1 cup of Captain Morgan Spiced Rum – Two cups tastes pretty good also… just saying.
1 Gallon Apple Cider
1 Quart Apple Juice
3 Cups of Brown Sugar
1 Cup of White Sugar
10 Cinnamon Sticks
1 Large Stock Pot
6 Mason Jars (Quart-sized)
This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in the large stock pot. Bring it all to a mild simmer and add in the sugars.
Continue to stir slowly for about five to ten minutes until all the sugar is dissolved. At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature.
Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content.
Once the mixture is at room temperature, stir in the 1/5 of Everclear and one to two cups of rum.
At that point, you are ready to jar the apple pie moonshine in the mason jars. Don’t be afraid to put a cinnamon stick in the jars either.
STRAIGHT WHISKEY
INGREDIENTS:
10 lbs. Whole kernel corn, untreated
5 Gallons Water
1 Cup Yeast, champagne yeast starter
DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
BLACK BEARDS RUM
Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.
SMOOTHEST SOUTHERN WHISKEY
Two pounds of corn sugar per gallon of water. 2 to 4 oz of yeast per ten gallon batch. Warm up part of the water only warm enough to dissolve the corn sugar. Finish adding cool water to help cool down the mash to 80 degrees. Add yeast at 80 degrees and let ferment for 7 to 14 days and distill. This recipe has no foul after taste. It is smooth all the way through. More corn sugar can be added if you are using a Turbo yeast. You can order 50 lb sacks of corn sugar on the internet and it can also be purchased through bakery's, restaurant supplies and etc.
BTW If you're into trying corn whiskey there's a great wealth of information in a book that we offer called Making Pure Corn Whiskey, An in-depth instruction on producing all-grain whiskey. The book gives a thorough treatment of the history and the methods of making whiskey, and explains how to make a high-separation fractioning still to distill it with. This is the book the home distiller needs to learn how to ''make the cut'', that elusive skill that makes the difference between making real whiskey and just flavouring alcohol. This process is also used to make real rum, brandy, and schnapps.
CHERRY PIE MOONSHINE
You will need:
1 Liter Moonshine – 190 proof
2 jars Maraschino Cherries in syrup
1/2 cup sugar
1 to 2 tsp. Vanilla or Almond Extract – Optional
Directions:
Put everything – except Moonshine – into large saucepan and bring to a boil.
Stir often – make sure sugar melts completely.
After mixture cools down to room temperature, add the Moonshine and stir more.
Pour into mason jars that have been sterilized.
This is best after storing it in a cool place for a couple weeks – however it can be consumed right away. All moonshine tastes best after sitting for at least two weeks. The longer the better the flavor.
Don’t get crazy – this stuff is strong – Cherry Shine is great served as a highball with lots of ice and Sprite or 7-Up works well.
CORN WHISKEY
Add 25 pounds cracked corn, 25 pounds sugar, 12.5 gals water. First wash your cracked corn really good to get most of the trash particles out-- put in in a large vessel-- (we use a food grade plastic drum with a snap on lid)--in a separate container collect 6.25 gals hot water--add sugar to this and stir unitl it is all dissolved--pour into the drum with the corn-- then add another 6.25 gals. cold water -- stir mixture till u get a thermometer reading of 78F to 80F deg (25C). then add 1.5 pkgs turbo yeast(if u use it) or 4 to 6 ozs. bakers yeast-- stir for a couple of minutes and let it sit -- it will begin to ferment in a couple of hours it the temp is around 80 to 90 deg.--when the wash has quit bubbling and the liquid is clear -siphon off and distill
APPLE PIE MOONSHINE
Ingredients
1 750ml bottle of 190 proof Everclear – If you can’t get Everclear in your state, high proof vodka can work also.
About 1 cup of Captain Morgan Spiced Rum – Two cups tastes pretty good also… just saying.
1 Gallon Apple Cider
1 Quart Apple Juice
3 Cups of Brown Sugar
1 Cup of White Sugar
10 Cinnamon Sticks
1 Large Stock Pot
6 Mason Jars (Quart-sized)
This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in the large stock pot. Bring it all to a mild simmer and add in the sugars.
Continue to stir slowly for about five to ten minutes until all the sugar is dissolved. At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature.
Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content.
Once the mixture is at room temperature, stir in the 1/5 of Everclear and one to two cups of rum.
At that point, you are ready to jar the apple pie moonshine in the mason jars. Don’t be afraid to put a cinnamon stick in the jars either.
STRAIGHT WHISKEY
INGREDIENTS:
10 lbs. Whole kernel corn, untreated
5 Gallons Water
1 Cup Yeast, champagne yeast starter
DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
BLACK BEARDS RUM
Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.
SMOOTHEST SOUTHERN WHISKEY
Two pounds of corn sugar per gallon of water. 2 to 4 oz of yeast per ten gallon batch. Warm up part of the water only warm enough to dissolve the corn sugar. Finish adding cool water to help cool down the mash to 80 degrees. Add yeast at 80 degrees and let ferment for 7 to 14 days and distill. This recipe has no foul after taste. It is smooth all the way through. More corn sugar can be added if you are using a Turbo yeast. You can order 50 lb sacks of corn sugar on the internet and it can also be purchased through bakery's, restaurant supplies and etc.
BTW If you're into trying corn whiskey there's a great wealth of information in a book that we offer called Making Pure Corn Whiskey, An in-depth instruction on producing all-grain whiskey. The book gives a thorough treatment of the history and the methods of making whiskey, and explains how to make a high-separation fractioning still to distill it with. This is the book the home distiller needs to learn how to ''make the cut'', that elusive skill that makes the difference between making real whiskey and just flavouring alcohol. This process is also used to make real rum, brandy, and schnapps.
CHERRY PIE MOONSHINE
You will need:
1 Liter Moonshine – 190 proof
2 jars Maraschino Cherries in syrup
1/2 cup sugar
1 to 2 tsp. Vanilla or Almond Extract – Optional
Directions:
Put everything – except Moonshine – into large saucepan and bring to a boil.
Stir often – make sure sugar melts completely.
After mixture cools down to room temperature, add the Moonshine and stir more.
Pour into mason jars that have been sterilized.
This is best after storing it in a cool place for a couple weeks – however it can be consumed right away. All moonshine tastes best after sitting for at least two weeks. The longer the better the flavor.
Don’t get crazy – this stuff is strong – Cherry Shine is great served as a highball with lots of ice and Sprite or 7-Up works well.
