REAL Moonshine Corn Mash Shortcut 

This is the best-shortcut vid about moonshine on YT from years!

Thank you sir for making this easy to understand. So many people complicate the simplest forms of doing things. Great video and thanks again! 🤠

Nice work on the video, if I might add though. Being from East TN and knowing something about something. Yes you are cutting out the "mashing" process, great shortcut and a great way to get the corn flavor from the syrup and not have to worry about siphoning out alot of solids. One thing that has to happen though is you need to tell everyone to boil your water first. Their are alkalines and metals in tap water and the best way to get a spring water quality is to boil your water or even distill your water first. The best yeast nutrient to use is FERMAX, also triple pitch the yeast and triple pitch the FERMAX. If you are using nutrient and distillers yeast its best to double your sugar content to 2 pounds of sugar to 1 gallon of water ratio so you get the most out of your yeast and nutrient. typically will finish working off with give or take 15%abv. But good intro video. These haters can keep hating, spreading the home distilling bug is the most important thing for the legalization of this respected hobby and craft. BRAVO, sir

Been missing you videos.hope you start back up soon.Like many others you have taught me so much.

You know what you are 190 percent correct you are one of the only guys putting out good recipes I've used them I would be stuck without you much respect from san Francisco ca

thank you sir. for videos. thank you. Im so excited to start. waiting for my still. Will be here tomorrow the mash is almost ready

Great info ,thank you. Im trying to build my first still hope it comes out ok .learned alot from your videos .keep up the great work

That makes so much sense. Thanks for the video

You got it! I ran a rice whiskey using amylase, and I just finished a real corn recipe with it also. It works very well

Alright thank you for the information! The quick response is awesome!

thank you so much and I wish to you a very happy new year & good luck

Hey, loved the video. Just wondering though on what the total values for ingredients should be.

Hi thanks for the videos you do they are brilliant , do you still have to cook the mix in a still like on one of your other videos if so how long etc thanks

Hello and Happy New Years !! the sweet feed is as close to everclear as u can get but i proof it down to 100-105 and wood age it for 2 weeks and its not to bad ! But im really beginning to like ur brandy recipes ! keep it up ty !!

Thank you! This series is work in progress, we start simple and work our way up. I am currently working a real corn meal beer/mash video. I think it's better than the Georga Moon, and Old Smokey brands. It's a little bit more work though than this one

Thx for this video bratha. Good information. After 40 or so batches, you are helping me greatly with your insight. Thanks again

I haven't played with malt yet, so I will see if a friend of my can answer than better than I could. I do have a video where I did make a corn mash but I purchased the enzyme from a beer making store. It worked out very well.

This is just a beginners step to getting to know some basics. I've started working with grains and have a little bit of info out already. I'll be working with some real corn soon. It's a little harder to do.

I'll use mostly reg bread yeast. When I have handy, I'll add a spoon of turbo yeast. It helps make sure all the sugar is being converted. It doesn't matter how much you add. Personaly I don't to taste yeast in my final product so I choose to use it sparingly and give it more time to ferment. But say your need to hurry and get a batch done for a party, I would add more

I appreciate your videos and the info you provide. I have tried the corn syrup recipe several times. One qt of corn syrup and 3 qts of water. I get some fine tasting results. But...from 2 gallons of mash I only get about a pint and a half of shine before it starts tasting like water. I had at least a gallon and a half of mash left. I was hoping for 1-2 quarts from this run. My last wash sat for 8 days before I distilled it.Can you shed any light on my low return? I appreciate any guidance.

Alright, sounds good, thanks for your response.

Glad to hear it.

Yes, I've done this already and I have a video on it, but that is still a step that some people are not ready to take yet. This gives people a smaller step to try so they don't have to try to understand everything all at once. They need to make sure they are doing one step correctly before trying another.

Thankyou for the quick response ! One more question when mixing the corn syrup and water should the temperature should be around 120 degrees?

I use this method but with a slight modification. I add malted barley extract, either the syrup or the powder in a 3 to 1 ratio. 3 parts corn syrup to 1 part barley extract. Ferment then distill twice and age on charred wood chips for two or three weeks.

i have a question if it foams up into the airlock what does that mean? its good

hello and thanks for your posted vids. they are very interesting and informative. in your opinion mick.... how much malted grain as a percentage should be used with unmalted grain or corn to get enough enzyme for a "failsaife" mash that can be distilled successfully? i'm asking obviously to keep mash costs down as i have to buy malt. i haven't the patience to malt myself. cheers from australia

Malt or the like amylase enzyme is used to break the corn starch into sucrose. Which is what corn sugar is. So yes, corn syurp is perfect for moonshine. Cup of fruit and hes set!

wcemmichel thanks for all your wisdom man , im gona start my first run in ma life in the next couple of weeks , bought a pot still of ebay . Im collecting as much info as i can before i start fermenting . your channel is about one of the best on youtube for novices like me . I watched a video saying tht if you make scotch you cant call it scotch if it aint made in Scotland ? lucky for me im Scottish and live in Scotland so if a make it here i can brag a made Scotch whiskey. thank you man

cool thanks my plan was to do 3 gallons of water an four {one quart} bottles of corn syrup but i want to get as close to 5 gallons as possible if i add a gallon of water how much molasses an sugar could i add to the gallon{i would like to use both} an do i have to keep it warm? because the way i do my whiskey is i cook sweet feed{that has molasses in it} for a rough hour an add five pounds of sugar an a yeast...an by the way you are the best info guy on youtube for distilling!

Just started a year ago,love your info.any time your in s w Virginia just stop by

The main thing about my series of videos is, I'm learning as these videos are being made. I started with sugars because the process is easy. I knew there was something missing if I wanted to use corn, when I figured something out, I posted it. If I try again with malted grains, I'll post that too.

we use amylase enzyme in some beer to help convert the starches also. Malted barley is great , but the adjuncts( corn , rice etc . ) need amylase or malted grain . I suggest you use it in your "cooked" corn meal.

Ah, better. I'll try that in the future. I've discovered amylase enzyme. 1 tsp/ 5 gal of mash. Works great. I used it to make the rice whiskey. You can use it to cut down the amount of malt needed or even replace the malt, saving a ton of work.

I always wanted to try frosted corn flakes the cereal I love the taste would probably make a good flavor of shine wht you think

Gona do this for my first ever moonshine run getting a gallon pressure cooker from Walmart and such keep ya posted

Thanks west coast. it's cold and snowy here in Wisconsin and nothing to do but make some spirits do you have any other good brandy recipes I can try?

Pretty awesome,how much yeast should I add if I was fermenting it in a 5 gallon bucket?

I appreciate your videos and the info you provide. I have tried the corn syrup recipe several times. I get some fine tasting results. But...from 2 gallons of mash I only get about a pint of shine before it starts tasting like water. I had at least a gallon of mash left. I was hoping for 1-2 quarts from this run. Can you shed any light on this?

I love your vids man this is a great tip got a question though do you still add your corn meal also with the syrup. All ive done is sugar washes with fruit and have done pretty good 140 is the highest ive got but its thats a lil too hot for me i like abour 100 . Im anxious to try actual corn thanks for your tips

Thank you.

I was wondering why mine gets a funny taste to it. i have done this three times and one turned out perfect and the other two has such a taste i couldn't drink it. what do you think im doing wrong? i thought i did it the same way all three times but i guess i didn't. could putting it in the still too early cause such a taste?

I'm with ya there man, learn as we go. I'm learning alot from you, THX!! I'd love to see you take on something like spiced rum, I'm a hyge Captain Morgan Fan.

thanks for the help!

i used corn, 10% 6 row malted barley and a pinch of amylase enzyme. after starch conversion, steady the temp, add yeast and viola! real mash. delicious.

Have ever made a sweet feed moonshine recipe ?I just ran a batch and i didnt use malt in my mash but the first quart yielded 160 proof ! i was hoping u would give it a try if u havent ! keep up the great videos !

I'm planning on doing a 25L mash roughly how much corn syrup should I use?

Good advice! I am wondering with the corn syrup mash whether or not this needs to be distilled after it's done fermenting? I am assuming it does and maybe you mentioned that, but I just want to be sure!!

ive dont some research and when it comes to letting the mash ferment ive heard some people say leave it open and others Ive heard to put a rubber glove or a baloon over the top of the jar to seal it why is that?

This would be my first time. Do you suggest this or a sugar water mash for the first time?

@wcemichael what would be the recipe for 1 gallon of mash

If you've done everything right, when it's done bubbling and good solid week has pasted by, then it should be done. I have heard of stalled fermentation, if it's stops bubbling after a couple days then it's a stall. If you keep it warm that generally can't happen.

Alright! thank you very much!

Would these ingredients work with a gallon of water? I just am trying out a gallon. Could you help or suggest please? I am using corn syrup, yeast, distilled water and I also have sugar. Thank you in advance

getting ready to make a batch. quick question do i have to have warm water before i add yeast or what should temp be and also i have well water can i use or should i use distilled water. BTW love your videos i have learned alot!!!

I want to make a 5 gallon batch how much would I need ?

Carefully Looking Over my Wonderful News! Wow, thanks!

right on man thanks for the info....its bubbling big time... i have been tuning into you for a while now my mom wants me to make banana brandy for her an i like your recipe!!

How about a six gallon run ? I am starting next week . Also what proof if I do it correctly would I attain on a first run ? If I amde a second run would how much would I increase the proof ??? Please post exact recipe for me Thankyou I really appreciate the information!

"the best info guy on YT for distilling" Really? Well....You've never lied to me so far. lol

west it took me 4 to 5 try before i got it right temp setting was very important adding the right amount of cron meal and weter and the enzymes but i got it right waching you do it corn meal burns up fast so i add it small amounts at time by the pound i used 2lbs in a 3gal pot cook at med heat and keep mixing with a lg spoon to it got thick turn off the burners mix in the amylease keep mix to it got water like.turn out very good thank you pop john

I have about 4 courts of this corn syrup water and yeast fermenting as we speak. I am gonna check in wed after I get off work to see if it is ready or not. I would love to be able to make really strong stuff so i can make flavored shine that around %40 or %50 after I mix it together.

I've been making good wine for several years.been using juice and turbo yeast...I'm lookin to use corn syrup instead of sugar. should i use light or dark? also i noticed on one dark syrup i pulled up it said it had a preservative in it...is this ok??

Just curious but could you make up an exact detailed recipe using the corn syrup for a 5 gallon run?

michael the corn syrup i have here has following ingredients, corn syrup, high fructose corn syrup, vanillin flavors is it the same and could it be used ? cheeers ^_^

continued. The ratio that you are looking for is 4 parts water to every 1 part sugar. It doesn't have to be exact. Any amount of yeast you add is ok, but start with 1 - 3 packets of bread yeast to for 1 - 5 gallons mash.

Yes, it's the same. I haven't found corn syrup that didn't have vanilla

The only corn syrup I've been able to find is Karo, or the store-brand knock-off at WalMart, both of which contain vanilla. Does the vanilla present a problem? Also, can "Dark Karo" be used as well?

I'm a 64 yo starting out, just got a 2 gallon copper still so now I'd like to ask for help or advice on getting started Thanks

Another fine video watched and legally downloaded with premium. No ads. I hope my subscription fee is tied in with creators revenue somehow.

I think sour mash is a process in which you save a little mash and add it to your next batch, because it's an already working batch getting fresh ingredients. But I do know that as sugar is being converted, the mash becomes less sweet. When finished, the mash is has zero sweetness left in it. I can't be 100% sure on this, as I haven't looked in this yet, but I might take a look

Well, you need a cover to keep out bugs and other things from getting in it, but you also have to let the CO2 building up way to vent out. I have a 5 gal cooler witht a lid, and a 5 gal water bottle that I put a small garbage bag with a rubber band over the opening, So I use both methods. The expanding trash bag tells me how well the mash is fermenting.

I mixed up a 2 gallon batch with the corn syrup and within a couple hrs it was bubbling up pretty good and the next day it had stopped is that normal or what I do wrong thanks

@ wcemichael.....say i distill beer/wine in a pressure cooker...will that make strong alcohol?

Hey west coast would I be able to pipe my still to my thump keg and put my pot still tower and condenser on the thumper?

Yea. This is going to taste closer to sugar shine with a hint of vanilla than authentic corn moonshine. The point of this is to get your feet wet, learning one process at a time, but still making someting tasty. I'm starting work on a real corn meal recipe, but if you really want 10 gal... 3/4 to 1 gal of corn syrup for every 4 gal of water. about 3 tbsp activated yeast. If using the 1 to 4 ratio, then use turbo yeast I would start smaller, the last guy commenting had trouble & started over

I work with almost no exact recipe ever. I'm always trying to tweek it from the last time. Things like how good your water is, or using different yeasts changes what you can do to get a max yield. Start by using 1 part corn syrup to 2 or 3 parts water. Add a teaspoon or so of yeast per gallon

Hey bud just want to thank ya for the info u bring to this subject. ..also when u say that u dont have to use corn to make moon shine.. im curious on what other material can ya use to make moonshine?... trowin a curb ball out there... can one use watermelon? To add flavor? Thanks again...

YOU ARE EXACTLY RIGHT 👍

I was was thinking all the same things, WTF are some ppl trying to put on ppl lol I did beer brewing before starting this so I was rwally confused seing ppl just putting corn meal in a bucket with sugar, that cant be very tastey , right ?? Any idea how much water I mught need for a 5 lb bag of meal ? To cook it off begore adding my analyse enzyme ? I might try using 2 lbs of malted 6 row barley instead on analyse enzyme , just for shits and giggles lol love the videos to 👍👍👍

@wcemichael when you still this how long and what temperature should it be at?

Warm it up. Activate some more yeast and add it to the mash. keep it warm. Use a winter coat and a heating pad, or use a space heater a foot or two away. Don't super heat it just keep it warm. If you're still not bubbling, take a taste. Is there alcohol? is there sweetness left in it? You can distill whatever alcohol you have in there, even though it might not be very much.

So, assuming the bottle of corn syrup used is one liter, and I add 3 parts water to the mix using the same bottle, A: how much sugar should i add to the batch for the extra potency? B: do i need to add more water with the sugar? and C: what would be the amount of yeast you would suggest, not the minimum, but for the best results?

I see what your saying but can you give me a complete mesurements based on what you make on your still cause I'm making one like yours so I want to make What your making

I keep hearing that you have to through out the first few ounces of shine that comes out because its poisoness? My dads made it before and he says you dont have to do that and hes also used just cracked corn, water, and yeast and it worked fine

When using the corn syrup does the taste differ from using real corn?? Also I'd like a recipe for a 10 gallon batch .Thanks

So how did it work out???

I made it, exactly how you said, I have it sitting inside At about 70 degrees and added a little sugar, so in one week I can run it or is there a way to tell when it's done exactly?

based on mike's 1 /3 parts means one bottle of syrup then refill it three times with water. usually one bottle syrup is 750 to 1 liter i did a 4 liter wash using 1 liter syrup n 3 liters water so 6.5 gallon is 24 liter so u will need 6 times that so lets say 6-7 liters of syrup then the 17 liter water give a try to 8 liter syrup 15 liter water see how it ends up Michael correct me if i had errors cheeers ^_^

Thanks buddy. Have you ever tried making a bourbon clone with corn syrup and a bit of rye and or malt for flavor? I'd love to hear a recipe if you've ever made something like that.

I've had problems with corn meal clumping. Any thoughts on how to prevent this? I know this is an older video, but I wanted to post my question in the appropriate category. Thanks!

I know I have asked a lot but I am new at this. What is a good hydrometer to start out with so I can test it?

All are good.

Good moonshine is an art as anything in the field it takes alot of practice

That would ferment too, and the juice would lend it some of the flavor. It's almost exactly the same as my brandy mash, fruit juice, sugar, yeast and water.

To make a 5 gal mash, about how much corn syrup and yeast will be needed? keep up the good videos!

Also what amount of moonshine have you made following your 5 gallon mash recipe and what initial proof Thanks again .

What type of yeast do you use?? Would it still be 2-3 tbsp if you were using turbo yeast?

The taste will be considerably different if you use corn syrup versus an all grain method. When making an all grain mash, you do not just throw all the ingredients into a vessel and pray. You need to add some heat and steep the grains in order to convert those starches to sugar. The beginning process of moonshine is not unlike brewing an all grain beer. The biggest difference is obviously the distilling at the end.

could you use the tails as you would rubbing alcohol (since it is lower alcohol content, for "medicinal" purposes) and use the heads as you would, say, everclear? I'm thinking for things like making extracts.