Moonshine Making 101 -Beginner Moonshine and Fuel Making - Off Grid living 

MAKE SURE YOU THROW AWAY THE FIRST 50ml-200ml OF ALCOHOL. Just throw it away. The very first bit of what he calls "cogeners" is actually methanol, that's the stuff that can actually make you blind in large enough doses. (Methanol has a super low boiling point, so it evaporates/distills first.) After that, you're getting plain ethanol (the good stuff) and it's safe as any alcohol you've ever had. That first 50-200ml of methanol is the thing that gives moonshine its bad rep; throw that out and you're good to go. Happy Shinin'!

My lawnmower has never ran so good! I'm not sure it's all that great for it, but it runs like a champ! He's right about the flammability! Pour some in a bottle, light the rag at the top. Throw. Very nice! Cleared out some pesky varmints down a hole that way too. Lots of great uses - just be careful like the man says.

Can u imagine a 13 year old making moonshine. I can, I am that 13 year old

running moonshine is whiskey business

From a chemistry perspective you really want to add a fractionating column to your distillation process. This allows you to do thousands of distillations in one step through the use of theoretical plates in the fractionating column. Sounds difficult but it's dirt simple. In the pipe that is connected to the bowl you can place packing such as small glass spheres. Try something like 50cm worth of packed column to begin with. It takes longer for the vapors to make it past the packing but once they do they have been re-distilled on every surface through the column repeatedly. The challenge is to keep enough heat in the column and you may find yourself wrapping it with tinfoil often.

When soldering copper for your still, but sure to use SILVER SOLDER and NOT lead solder. The lead will leach out and mess you up permanently.

I’m Mexican and came across some good fellow who gave me a sip of his home made moonshine and I had to know how it was made so I can start 🤣

Great video thank you! I started small scale home distillation but where I live we are allowed to make large scale without a licence so I started exploring flex-fuel cars. This is a great way to make larger quantities in a simple setup.

Just a word of advice, I soak all of my copper piping in a mix of about 3/4 white vinegar to 1/4 hydrogen peroxide, to get rid of the lead in piping.

I don't drink but love Moonshiners show. Just trying to understand the process better. Your video is very informative. Nice job!

Sure adding sugar makes your ABV higher, but it also gives a real "bite" that takes time aging for the edge to come off. If you are going to do the work to convert, no point adding sugar. Best whiskey are made from an 8 to 8.5 % abv wash, this is what most distilleries target at for their ferment (a specific gravity of about 1.065). Too high gravity will cause strain on yeast which throws in off flavors. Rum and sugar washes are done higher often, usually about 10-12% wash abv. For making a good whiskey, you want to add some (minimal depending on taste) tails and heads. That's where flavor is. Some good scotch with "mist" when you add water, which is a sign of tails (too much tails and when ya proof down, it'll go cloudy). Brandy contains a lot of heads as that's where most the flavor comes through for it (fruits are a harder flavor to hold, you can always get more by shooting the thumper when the hearts hit). There is nothing legal about distilling for personal consumption in the US. If you say there is, then you know nothing of H.R. 2903. You can get a fuel permit for distilling, but this does NOT allow for use for consumption. Many states and municipalities have decriminalized or legalized it, but FEDERAL law still prohibits it, and that is above all other laws. New Zealand is currently the only country that it is actually legal (other countries simply turn a blind eye . . . although i'm not sure, but Hungary may be legal, correct me if i'm wrong). And don't go buying any of those cheap ebay/amazon stills. Many of them have rubber gaskets. And even food grade silicon is not safe with high proof alcohol at higher temperatures. The silicon that SOME distilleries use is not food grade, it is a special made silicon. The ONLY safe materials are: copper, stainless, glass (should never be used, even a "mason jar thumper" can shatter when shock cooled (drop of cold water hits it) and release explosive vapor (also, "Pyrex" is not all borosilicate, it is a brand name now, and much new stuff labelled pyrex is nothing more than soda glass). The only acceptable synthetic that has been proven in a high temp/ high alcohol environment is PTFE. All solder should be silver and lead free. Buying an ebay or amazon still will often cost more in converting safely than it would to build your own (it takes almost no skill) from a stainless 5 gallon stock pot and stainless bowl that fits inverted for the "cap" and can be safely sealed with flour past or a home made ptfe gasket, and held in place with sturdy binder clips. *Edit: Glass for storage/collection. There are actual borosilicate columns available). If you want to start off with a simple recipe, try something like 7lbs - 8lbs sugar, 7lbs cracked corn, and 5 gallons good water (pH level is factor, around 5 is good, slightly acidic is what yeast like, a little lower works). A bit of tomato paste for nutrient (a tablespoon) will give it nitrates it needs and not carry over any flavor. Check out "UJSSM" on the forum mentioned below. If you want to learn, the largest forum for hobby distillers is homedistiller.org . . . find the forum from parent site. Numerous "old boys", hobby distillers, legal commercial distillers, still builders, etc are very active there and share every bit of knowledge they have, with a priority on safety and legalizing distilling as a hobby in North America. I'm no expert, but I do have years of experience. I make brandy (true, no sugar added), whiskey, vodka, rum. I malt my own grains, and even grow some (6-row). Stay safe and read before jumping in, it'll save you time, money, and frustration.

Thanks so much. Shine is still popular in the south Tennessee and South. Great instruction really enjoyed the terminology for parts of the still. Grandfather use to make shine in the Midwest, Nebraska. A lot of corn there. Too bad kids are smoking weed now days. Shine is a old art form. Smooth, yummy has it's place. Even just for fuel.

Nice rig! Mines similar in size. Just converted to electric. 11,000 watts brought 60 gallons of water from about 70 degrees to 212 in just over an hour. Much cheaper than propane and faster getting up to temp. Had a nice little flame up last year due to a bad gasket so this should be a lot safer. Cant wait to make a run with it.

One downside to your setup might be the use of plastic pipe down to your worm , many say that only copper or stainless should be used. Apart from that, cool video👍

Thank you so much, I learned more from you about this topic than my chemistry class. Greetings from Mexico.

I find this is a better and more helpful explanation of how to than some of the spluttering videos I've seen before. Thanks. Will keep studying till I decide to make a run myself.

Large bag of cracked corn, 10lbs of sugar, bag of turboyeast with similar hardware consistently made the best, cleanest moonshine I've ever had... Youre complicating it but thanks for the video :)

A "Thumper" is actually a secondary pot that you attach directly to the column. The steam vapor condenses in this pot and the liquids is then reheated by the vapor coming off the still and then passes out through another tube and then into the condenser. It is also called a "Doubler" because it is basically doing a second run. Doing this you will actually get a cleaner product with a higher ABV. you can also use the thumper like a gun basket to add flavor to your shine. With Rum I would add some of your original mash and maybe a drop of molasses.

Man I've not yet seen the process so well explained thanks a million

I just found your Channel I can't wait to watch all your videos thank you for your knowledge and expertise. I made my still out of a BBQ size propane tank 3 coffee cans two sections of copper pipe and a little bit of black pipe coming out of a propane tank after the 4th run my proof came up to be 185 I used my electric stove in the kitchen it takes a very long time to heat up what I do first after my fermentation I put it my liquid in one gallon jugs and freeze it after it freezes I'll pull it out tip the jugs upside down alcohol and sugar comes out most of the water is locked up in the ice stays in The Jug and I will use that water for my next run it still has most of the yeast in it

I'm 72 years old now. Back in the 80's I had an old friend who made moonshine when he was a young man. He had a 500 gallon still made of copper plate soldered together with sliver solder. He was about twenty years older than me. He made moonshine for about three years during the 60's. One day in the early 90's another friend and I got the bright idea to make a still. My friend knew a guy who made one out of a 15 gallon stainless steel beer keg and he suggested he and I try making one. So I called my old friend for advice about how to do it, and he asked what I was going to make it out of, and when I told him I was planning on using a 15 gallon beer keg I heard him chuckle under his breath. I asked him why it was funny and he said "You cain't." I asked why not and he said "The whiskey won't be no good." I asked why not and he said "Too Small." I asked him why the size of the still makes any difference and he said "I don't know." So I said "You mean that a 15 gallon still won't make good whiskey?" and he said "The bigger the still the better the whiskey." So that cooled my jets on the idea of making a still.

You would have to let the pressure out of the jar I recommend poking a hole in a non inflated balloon and then stretch the balloon opening over the jarl this would let out the gas w/o letting in fungi and oxygen in.

Thank you Luptopia and Dr. T. Lupo. I have watched other "Still" and "Moonshine" channels, and yours, and many of their channels are interesting and informative. 'Still', seems it takes time, lots of room, and patience.

Nice video..! I started runnin' about 6-7yrs ago, w/ an old S/S Bud Keg, a 4" x 4ft copper column (w/ a nice 3" thermometer 4" from the top), water-jacketed condenser arm. I found out quickly that the slightest breeze (I make outdoors) would drop my vapor temp and made it difficult to keep a steady even stream into the Parrot. I found out that just wrapping my Keg w/ an old mil-spec cotton sleeping bag secured with a cpl ratchet straps, and wrapping my column w/ a good-sized beach towel fixed all temp deviations in my overall "still temp". I recommend this to anyone using a long column and Keg/Pot/Barrel. Wrapping the Pot helps heat up much faster, keeps the Pot warmer thru the run, and gets her working that much sooner! One last thing, I added about 5-6 (pot/pan) copper scrubbers into my copper column, and it made a very noticeable difference in the smell and taste, I clean/soak them in citric acid, rinse and reuse them. They also help remove the dark bluish sulphur/dioxide?

I love how my boy doesn't have an age restriction on this video, but a video of a guy just watering down everclear has an age restriction.😂😂

if its legal to make wine it should be legal to distill for your own consuption

I love making moonshine, my most popular batch was my Foam Banana Moonshine, a solid 40 percent ABV with a nice Foam Banana taste from the pick n mix at woolworths.

I remember back in the late 40’s as a young kid my uncle had a still way out in the bush on his property is east texas.. my first taste of alcohol was from the still.. would come to appreciate it years later..

I’m pretty sure that hillbillys never used all these expensive high tech things to make moonshine while they were in the woods.

The last time I went back home Pops had a still made out of an old electric water heater and he was making a hundred fifty proof whiskey.

Anyone wishing to save time to try this but not too sure about building your own set up there are different set ups that are sold by reputable companies. The one I like is StillSpirits. I can personally attest for the excellent set up of their T500 beer boiler and condenser units. Its easy to run and if you made the wash properly it is high octane booze of one gallon of 93-95% ABV in one run. Granted this unit will cost about $400-$500 depending on where you get it from. But they do have a cheaper and smaller scale table top unit that makes about a litter of 40%ABV. You can get one of those for about $180.

Very good tips!!! My Grandma made moonshine back in the hills of West Virginia and Kentucky

great video... I was searching a detailed video on this particular subject for a long time

doctor or not , you have missed the boat on many levels. 1st add the enzymes after the mash has has cooled to 155 degrees. the yeast should be a distillers type of yeast which is coated with nutrients to begin with. after the enzymes do their thing cool the whole lot down to about 90 degrees then add the yeast as indicated on the packaging. cover you r fermenting vessel tightly and add an air lock. now the "must" is allowed to work off until the air lock stops bubbling. my last piece of advice is to never drain a ferment from the bottom as this catches the dead yeast which leads to foul tastes in the finished product. the really bad stuff comes out of the worm 1st at about 155 to 160 degrees. dump it out!!! for more info on how to do this......check out barley and hops here on you tube. i'm a big fan of that channel.

This is one of the funniest moonshine video I have seen… legit but funny

nice teaching ,i started making so moonshine yesterday and got some good info from you on better ways to make it better and better stuff for making it

Actually ethanol boils at 173 degrees, not 170. If all you're after is the alcohol itself there's a much simpler/cheaper way than using corn, malt, yeast nutrient/booster, ect. Been brewing/distilling for a decade, trust me if a neutral spirit is what you're after a sugar shine is for you. Simpler, cheaper and much less hassle, not to mention recommended for beginners. All you need is sugar, turbo yeast and water. Turbo yeast already contains the nutrient required. And that secondary condenser you call a thumper is not a thumper or what some call a doubler at all.A thump keg is a container of already charged ethanol that the ethanol vapors are pushed through and allowed to vaporize a second time thus "doubling" the % in one pass. The "thump" is the bubbles you hear from the vapor pushing through the liquid ethanol in the thumper. What you show looks to be nothing but a secondary condenser. What I run ends up yielding me 170+ proof after 3 passes at a cost of about $3.50 for a 750ml bottle of my white lightening. Then I add extracts/essences to add flavor or simply add it to iced tea or lemonade or whatever I fancy. The stuff is a bomb and not to be fooled with. I started out with a homemade still but have graduated on to a professional stainless steel rig with a Liebig condenser that has the still head packed with copper mesh for the sulfide removal. After 3 passes and a carbon filter treatment I get a crystal clear product at 1/7th the cost of store bought booze. People have begged me to sell them bottles but I can't. I instead give them away! I've made my own beer and wine so I already had most of the equipment. Started with corn, even used sweet feed, sugar shine is the easiest. Don't call it moonshine if it pleases you, it will still knock the biggest man down at any party if he doesn't respect it. Cheers! And sorry for the thumper comment, I edited my post once I read it's already been addressed.

I dont know if im correct but when you make moonshine isnt there something called a foreshot (sorry if spelt wrong) at the begining when you make a first batch ? Apparently its something like methanol and is dangerous to drink? Thanks wiktor

I really don't like how you barley got into what the "heads" is and how dangerous it is to consume it. "usually you want to remove that to be safe"

Loved watching the legend of moonshine:) and remembering when the moonshiner got his warehouse to make his moonshine legally:)

Hooo doggie, Im gun make me sum moon shine now, dahgum!

Thank you for your save my future

Thank you. Now i can start my own bussiness😂😂😂😂

I got to try and its very informative. Thanks

Very interesting and thanks for making this Tarrin.

Any solder used for the copper tubing "MUST NOT CONTAIN LEAD!"

Hey, good video, fellow Virginian. My papaw and great uncles used to make shine up in the hills... hidden away. One of my great uncles was the chief of police in our little town. Feds came in undercover... he took them right up to the bootlegger to buy some. He went to prison for a few years over that one. Never served as a police officer again either. btw you could put up a pop up, I think, at 8:30 correcting the thumper misspeak. I think that's how a lot of youtubers correct the such.

Love the Creature Feature T shirt!!

oh man ... you should do some homework and make this vid again

Just buy the still off the shelf in New Zealand. Lots of them around. Quite legal much to the surprise of most visitors to NZ.

I have to say , u hit a homerun, I like a douple condensing process, I use 2 cooling pots and 2 heating pots,,the second is alot smaller then the first, and I like using potato and apple, or potato and pears, or I'll let corn sprout first and use with either fruit also- Will be trying mangos soon, these Hondurans love the hell out this shine-I havn't made wine or shine the entire time I was in the Army, but now, it is jus about all I can do, keep up the good work man,,stay safe

You just blew my mind 🤯. Thanks for the video.

I wish everybody would get with the Metric system.

Nice Valved Reflux Still.. Using the Reflux is just going to help you get higher proofs... I would only use it if I were making fuel.. If you are looking to drink, just make a simple stripping still.. You need a better condenser.. There should be no steam or the drip should be cool, not hot like you must have now. Guess you have figured out, the condenser is way less than what is needed for that setup.. You can change that to a 1.5" Pipe and leave 1/4"" spacing on each side of the condenser.. Two 1/2" brass connectors on the top. One runs to 1/2" of the bottom (inlet), the other just through the top (outlet).. Solves that problem.. Not worth using Amylease for the heating, etc.. and it takes way more than what the directions say, and, you will only get 2-5% at best.. Make sure you don't use Self Rising.. Best to use an Icechest 120quart.. Flat, more surface area for the corn meal, and the water spigot won't be such an issue.. Just use a pitcher and push it down and let it run over the edge.. The last bucket or two, let them set 5-10 mins and the meal will settle enough to pour it and leave the little in the bucket.. Bread Yeast will do you better than wine or champaign yeast. Don't believe anyone who says it won't produce 18-22% if you add that much extra sugar. If you really want to see yeast work,, keep some old yeast, and boil it for 5 minutes and throw in your Diamonium phosphate and 2 or 3 One a day Multi vitamins crushed up.. The old yeast will super feed the new yeast and the DIPhosphate will supercharge the rest.. You will see it right off of the bat.. Pouring the leftover mash after distilling back into your original wash is what is called Sour Mash.. You can taste it when you pour it back in,,, rather than water.. You will be adding basically what you got out in Alcohol.. You need to make a Parot, so you can check your proof.. It is more accurate than watching head temperatures.. You have probably noticed that by now. The "Heads", your first, is a mixture of all sorts of stuff.. It will clear up pretty quick. You can usually see and smell it.. When you get down to about a 40 proof, you should switch containers.. The rest will get cloudy and will have an off taste.. You can dump it into the next batch.. Take it down to about 20% before you quit and pour back into your wash.. You don't want to reduce your conversion by putting extra alcohol into your new mash.. Get a triple scale, so you know your specific gravity and PAC (Potential Alcohol Content), if you brew to zero.. Notice at what point you get your best return on investment, and use that as a target.. It won't be 18 or 22%, or 5%.. Depending also on your still.. You can rush heating the batch, but, don't rush distilling it too fast.. That is where you get "Hot" liquer.. Use your proof meter to test and cut what you have down to about 90 to drink and save the high proofs for flame tests, etc.. and for a little fun, but, can't hardly drink something that evaporates that quick.. You can use the cornmeal several times.. I have use it up to 6 times.. You will notice when you loose the "corn" flavor, if that is what you are looking for... You should be checking your pot temp and you head temp until you learn your still.. then, you can just use your hand, and wach your proof meter in your parrot.. You have done a lot of research up to this point.. Now for the practical.. I had the same thoughts and information when I got started playing with it.. It's alot of fun.. I put a good regulator on my condenser return water, to slow it down to keep just enough water to keep the drip coming out cool Save your Amylease in case the SHTF.. And, get some Barley seeds to sprout, dry and smoke when you run out.. You are correct.. It creates the enzyme when the plant starts to sprout.. Roots first, and then, when your sprout gets about 1/4" long out of the other end, you are at max production.. Lay it out to dry a bit, and throw it on the grill to smoke it.. Kill it and give it a little flavor.. Then, mash it and cook the meal like you were doing.. But, floor sweep sugar is too cheap to worry with that until you have to.. Cheers and good luck with it.. I am not telling you what to do, just saying what i know and if you come to the same conclusion,,, it is confirming what you will learn, and you make up your own mind what to do with it.. But, it took me a couple months of testing to figure out what I figured out.. And,, if you try a batch of rum, do what I said about boiling about 1/2 cup of old yeast and adding the DP and one a day.. You will be shocked.. But,, let your Molases sit and sit until most of the dregs are settled.. That shit burns on the bottom of the pot, no matter how you try to stop it.. Marbles, etc,, and it takes a while to clean it... Feed Grade Molases is just as good, if you let it settle before pouring it into your batch..

You're the Mandela guy I keep watching and then I searched moonshine making and you came up lol What are the odds? Thanks for posting these useful videos!

I've had moonshine it was delicious and had me rollin

>USA, the land of the free>no, you're not allowed to make alcohol, LOL

I wonder how good M🌙🌙NSHINE taste. I never had it before.

I hit the subscribe button after I saw you have 99.9 subscribers, wishing that you get the 100k after hitting the subscribe button. I hope you get to the 100K this very next week. keep on working on your channel; you're doing great!

Them duke boys are at it again

Your voice sounds like Steve Carrell's

hmm not very accurate in many ways...

So glad I can say I learned some of the old school tricks from popcorn thanks to the internet 😢

Spray bottle with soapy water to check for leaks is always a great preventative measure when trying to contain any gas

so how do you handle the methanol coming off this, do you just not take the first amount.

When I was in highscool i took chemistry; i also lived on a chicken farm so every day after school, i had to tap the feeders, pick up the sick and dead birds, monitor and regulate the temp., and ventilation, etc. By buttering up to the chemistry teachers in the school, and an astronomy teacher, i learned how to produce some potent GROG, or whatever you want to call it; using whole seed grain that are/was given to the chickens, at a very early stage of their development. I never tried to make whiskey or any goodies from it because, the grain is fortified with vitamins, minerals, antibiotics, and hormones. Of course: Tyson foods, foster farms, Jimmy Dean, and everyone claims that they NEVER give hormones or GMO's to their cattle, chickens, hogs, etc. There is no sure telling what you'd make with those additives in the grain. Another thing to BEWARE of is bottled and condensed juices in stores. They have additives like citric acid, potassium sorbate, calcium chloride, sucrose, fructose, diglycerides, artificial colors, and flavors. Remember that you are distilling and fermenting certain chemicals to obtain ingestable methanol; with traces of those additives you can throw off the electrical charge of the chemistry, and produce some seriously deadly toxins! I knew some folks who poisoned themselves to death because they thought that they knew how to make some good stuff, but didn't consider added junk. BE CAREFUL OUT THERE!

Excellent Vid! Great thanks!!

GREAT BEGINNERS VID. OTHER THAN THE "THUMPER" REMARK, YOU DID VERY WELL/ THANKS DOC.

Attention! I misspoke when calling that a thumper, I know it is not, but youtube doesn't allow you to fix it once it is up. You can please stop commenting that is not a thumper. It was a slip of words and I wish I could fix it but I can't now. Otherwise I hope you enjoyed the video.

find a better video if you're starting out, this one's a mess

Excellent video... thank you!

NICE!! Thanks 4 sharing.. I do like my drink but think this would benefit as a fuel!! DEv

It's your American duty to make moonshine. We need prohibition of medling in others business.

That is not a thumper. A thumper is constructed differently.

Tip yall! Best way to get a 55gal bucket is to go to resturant depots and restaurants. Usually they got too many barrels for transport n they j throw em away. Ask to pick one up

Theres a few things i would have done differently. But yeah its a pretty basic that explains the process. If you want good liquor tho it does matter how much water, corn, sugar basically all the ingredients, plus everything has to be super clean. Its all about the taste. Good video tho. You make enough liquor you tend to come up with your own recipe. Thumbs up on this one.

Nothing is illegal till you get caught.

If everybody know so much about making liquor, make a video and stop getting your rocks off on trying to prove someone wrong

What do you use to cover your barrel? Does it have to be a lid or can it be a towel or something

Using an organic corn meal is an awesome trick. Sadly I never thought of that. I just run cracked corn. Wasn't a great experience. I may throw it out and start over 👍

Nice offset still head. I thought I'd throw in my two cents anyway. If someone is going to use the alcohol for consumption, get rid of that synthetic hose on the take-off. This shit WILL leach into your spirits..just saying.

Mostly crap. Basically the yeast will feed on sugar rather than starch. If the carbohydrate is starch the enzyme amylase is needed to convert the starch into sugar before the yeast can use it,. Actually the starch uses glucose best. Sucrose, the supermarket sugar, is fructose combined with glucose chemically. There are many different sugars with different numbers of carbon atoms. But you do not need to know about that. Stick to supermarket sugar or agricultural molasses and add a bit of vegetable matter. It matters little what, to provide vitamins etc for the yeast. Greens, carrots, beetroot, whatever. If you can eat it so can the yeast. Use about 100 to 125 grams of sugar equivalent per litre of water but keep the mix sterile as you can until and after you add the yeast. You do not need fancy yeast either. Dry bread making yeast from the supermarket will do the job. Add the yeast below blood temperature or you will kill it. Elementary biology and common sense is all you really need.

Ethanol, also known as ethyl alcohol, C2H5OH, is a colorless flammable slightly toxic compound that is made in fermentation and is used as a solvent and as an antifreeze. Ethanol also known as ethyl alcohol because it is commonly known as the alcohol found in alcoholic beverages.

Alpha Amylase converts at 155 -145 degrees you can go a step further and do beta enzimes from 145 to 130. You can get a 10-12 % abv from a good mash conversion with out any sugar. First comes Methanol Acetone, Acetaldehyde, and Acetate. Contrary to mis information if you allow these to remain in your entire run they won't hurt you they will be diluted but yes a hang over and yuchy tasting spirit. Tails have the fucil oils that can happen even in the middle of a run if you run your pot to hot. That's a good looking column you set up there thanks for sharing her with us. I hope you've honed in on the craft a little more my now.

Wow! Need to do a bit more research there Doc. General idea is good, but a lot of misinformation.

Anyone having issues trusing this video solely based on the fact that this guy doesn't sound like he's from the Appalachians?

If i show this video to some folk in these parts, well, Sonny Jimbo...they'd get to laughin so hard you'd think they were flatfootin! Bless your heart, kid! Good info, though! Better to use tails in cooling tank, as it cools better than water. Your city slicker licker won't win no awards, but i'm sure it does the job, lol!

Good job 👍

8:35 That is NOT a thumper. A thumper is completely different. What he is showing is known as the worm box or the worm condenser or flake stand.

There are a lot of mistakes this video. Viewers please be careful and do your research

I was 7,200th thumb up! Great video, man!

I was looking for a recipe to make moonshine without store bought stuff. Perhaps we could try that in another video?

so many errors in this video.

OK your not showing step by step ! so not a good beginning video

In Missouri you can brew 200 gal. for personal use only. No fuel requirement, just moonshine. Only state in the Union where you don't need a permit.

thanks been doing a lot of research fond your video very helpful.

for beginners more like advance

This is one of the worst examples I've ever seen. Unfortunately even bad info is free to be posted. New people, LOOK ELSEWHERE for your starting info as this will cause you nothing but problems. And now the all important disclaimer, IMHO.

Methyl alcohol, isopropyl alcohol, and ACETONE also come out of the heads and tails. You will know it when you smell it. The key is to switch out the collecting vessels at the right temp as the uglies vaporize at different temps before and after the 173 degree target.