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Good Whiskey | Grain Alcohol | How to make hooch | How to make moonshine | Indian Head Corn Meal Whiskey | Making Rye Whiskey | Making Whiskey | Mix Drinks | Mountain Dew Recipe | Sweet Feed Moonshine | Watermelon-Elderberry Moonshine Brandy | Watermelon-Grape Moonshine Brandy  | Watermelon-Peach Moonshine Brandy for five gallons | Welches Frozen Grape Juice Moonshine Brandy | 

How to make Moon Shine

Instructions:
5 gallons of water
8.5 pounds of flaked maize
1.5 pounds of crushed malted barley
Directions:
Heat 5 gallons of mash water up to 165F. Turn off heat when target temperature is reached and stir in the 8.5 pounds of corn. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. Once the target temp is met, stir in the malted barley. Cover and leave it be for about 90 minutes, uncovering only to stir every 15 minutes or so. At this point all of the starches should be converted into sugar. Leave it sit for a few hours or use an immersion chiller to cool the mash to 100 degrees. At 100 degrees add some 24 or 48 hour turbo distillers yeast, aerate (by dumping back and forth between two containers) ,cap, and add an air lock. In a day or two you.ll be ready to distill.
Advanced distillers should consider adding 2tsp of gypsum (CaSO4) to the mash water and adjusting the pH of mash water to somewhere between 5.8 and 6.0 before adding any ingredients. After adding gypsum, add citric or tartaric acid to adjust the pH of the mash water downward. If the pH needs adjusted upward, add calcium carbonate (CaCO3).
A second trick for advanced distillers is using tincture of iodine to determine if all starches have been completely converted into sugar. 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. Drip a drop or two of the tincture of iodine on the sample on plate. If it turns blue, there is still starch in the mixture. Rest it longer. Discard the sample.
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