O'Donnell Moonshine -"Tough Nut" | 700ml | 25% ABV | 50 proof

Product Information

The basic ingredients for making corn moonshine are water, flaked corn maize, crushed malted barley, bread yeast, and optionally, sugar.

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. Once you reach this drip rate, decrease the heat to maintain it. You can usually reach this by dialing it down to the medium setting. The first thing you’ll need for making moonshine is a mash. This part of the process will depend on the flavor you want. Here’s what you can expect for the amount of sugar added vs the potential alcohol in your mash. Up to you on how to proceed. Proper StorageDistillation happens when you heat a mix of corn, sugar, and yeast (this mix is called corn mash) in a big tank or pot. The heat causes the yeast to turn the sugar into alcohol, a process known as fermentation. This mash is just a mix of the previous two. Many people use this because it is a more convenient and economical mash the achieves something pretty close to the classic taste of moonshine.

Remember that just like making mash, the distillation part is both a science and an art form. It will take a lot of practice and trial and error before you get great at this, so be patient with yourself. Now, you’ve successfully finished making moonshine! All you need to do is collect it with the yield of your distillation equipment. Collecting ForeshotsMaking moonshine involves a process called distillation, which is commonly done using a pot still. The distillation process starts with creating a mash, a mixture of corn, sugar, and yeast, which is heated in a large tank or pot. The heat causes the yeast to turn the sugar into alcohol, a process known as fermentation. This process does not create alcohol, because the yeast already made that for you during fermentation.

So, purists opt for a corn whiskey mash, which will give you the classic, smooth, full-flavored moonshine. This is most popular for beginners and those looking to really experiment with the flavors of their shine because it doesn’t require any mash and you still get the same abv. Similarly, the choice of bread yeast could result in variations in both yield and flavor, compared to specialized distillers’ yeast.They have a distinct “solvent” smell that comes from its alcohols, such as the acetone present in the heads. Again, collect the heads in a separate container and throw it out. Collecting Hearts

The yield of moonshine from a 5-gallon recipe using 8.5 lbs. of flaked corn maize, 1.5 lbs. of crushed malted barley, bread yeast, and optional sugar can vary significantly due to several factors. These include the efficiency of fermentation, which depends on yeast quality, fermentable sugars, and environmental conditions, as well as the efficiency of the distillation process itself.After the fermentation period is done, siphon the mash water out of the mixture. Ensure that you leave all the solid material and sediment behind by straining everything through a cheesecloth. The next 30% yielded by your distilling process contains mostly ethanol. This is the good stuff you want to collect and store.