This guy was dressed within the guidelines of the official moonshine personnel handbook and utilized appropriate terminology in relaying instruction. Thanks to his thorough yet simple demonstrations, i have too been awarded with the Mason jar golden lid award for successful completion of the illegal moonshine appliance design and economics ( IMADE)program. Thanks alot Gus
@@smyers820gm it's basically sugar shine that's showed to produce little to no methanol. He never not once malted or cooked the corn in with barley or enzymes so it's only for flavor
@@yinyangstudios-y.s-53 I’m not a distiller but I’ve watched many videos and I respectfully think you are mistaken. It’s pure chemistry. During The distillation of alcohol the first thing that comes off the still is methanol. Spread out its ok but by distilling he has concentrated the methanol in the foreshot. That’s how you go blind or die.
This guy reminds a bit of my grandfather, who was from East Tennessee in the Cumberland gap. He was born in 23" and helped his daddy produce corn whiskey for a little extra income. He supposedly made the best shine in Powell valley and maybe even in the state. A cousin of mine still knows the family recipe and still makes it from time to time. Man, that stuff tastes just like electrified water and comes in at around 184-186 proof. It's definitely good enough to drink by itself. Back in the 30s, may great grandpa and grandfather were on "the right side of the law" according to my grandpa, so they weren't bothered too much by local law enforcement, but to hide from the revenuers, they did their production in a cave and the smoke would come out of a different opening that was like 5 miles away. It was the perfect place, and they used corn grown in their own field and water from a fresh spring by the cave. My cousin uses the same little spring and homegrown corn. My grandfather died in 2003, and he was all of our heroes. WWII war hero, family man, and became a maintenance foreman at a paper mill all with a 5th grade education. He could fix anything from a car to industrial equipment. In the 70s my uncle went down home to Tennessee with him and grandpa pointed out no less than 5 different areas where he had rolled a car over running shine in the mountains. He was a character and was loved so much by so many. I'm sure he'd love to watch this video.
He told me a story about how he just about blew up the still trying to light a cigarillo and his daddy reaming him a new one. I miss that old fart. He was such a character. They dont make them like him anymore.
comes in at around 184-186 proof...... no it does not, stop now please there isn't a pot still on the planet that produces 180 proof. you can build fractionating columns that do, but they call it vodka at that point I've been cooking for 35 + years this guy doesn't know wtf he's doing. he's probably not even from the south
@@ClownWhisper maybe you just suck at it? I drink 100-117 proof bourbon regularly, like almost every day. This stuff makes 116.8 wild turkey rare breed feel like kool aid and tastes like electrified water. I can drink a whole 750 ml bottle of wild turkey 101 over a Saturday and never even get intoxicated. I had about 1/3 of a mason jar of this shine over 6 hours and was falling down drunk. Like not since high school drunk and that was almost 20 years ago. In fact, I think its probably the only alcohol I could actually drink fast enough to actually get drunk anymore. It takes a lot to affect a 6'3 275 pound man and I was no match for it. Plus I saw the hydrometer with my own eyes because I didnt think it was possibly 180 proof either. Don't believe me if you don't want to, I don't give a shit. Im not sharing any of it either.
@@The_Honcho no you got someone that been cooking time for 35 years that's what you got buddy. A real moonshiner isn't going to use anything in this guy's video. They show a picture of a goddamn Old log cabin as if that's what he's working in then he goes into this room that's nice freshly drywalled LOL this guy is a total fraud you can believe what you want it's America where I stand anyway. There's one thing that I can't tolerate is people pushing themselves fraudulently
My Grand father in Italy made what's called Grapa they use what was left over from crushing grapes for wine making. My dad told me some times your hear explosions in the forest from clogs but strong stuff. Great video just got an old Pressure cooker from the thrift store here in the Great state of Georgia. Now for that brass fitting & Copper tube. Wish me luck! Cheers fellas!🥂😉
I’ve had grapa, it’s not bad. I forgot what it was mixed with. Had it when I was in northern Italy, Lake Como also in Germany in an Italian restaurant.
This hillbilly is really authentic , the grimaces on his face suggest that he is proud of his bread eeeuummm "moonshine" After a jar of his own moonshine he dances into the night on some banjo music !!!!! I love it !!!
You just got to love this no hydrometers, Ph gauges and not a thermometer in sight just good old fashioned skills and know-how handed down from father to son, absolutely magic !
This was great! I cannot believe I haven’t seen this. We still pay excise taxies levied to support WWII which ended in 1945 - we need to stop paying taxes on alcoholic beverages - less government more freedom.
The problem is, the feds aren't going to like your plan--on RU-vid there is a video about a guy called "Popcorn", a REAL moonshiner, not like this guy. Check this out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-glQjCKAI4gA.html
TAXES TAXES TAXES........... WHY BUSINESSES FAIL😢 When you think about the taxes generated from ANY business... all the employees pay state fed and SS taxes the business pays 1 property taxes 2 State taxes 3 city or local taxes 4 Federal taxes 5 SS taxes for EVERY employee 6 AND SS tax for the business! 7 Health ins for EVERY employee 8 401 K match $ 9 state taxes on EVERY company vehicle 10 reg fees on company vehicles 11 additional federal taxes on all diesel trucks in addition to normal registration fees😳 12 federal taxes on every gallon of gas or diesel purchased for every vehicle 13 State taxes on every gallon of gas or diesel the use 14 collect and pay state sales taxes on EVERY DOLLAR of their finished product they sell 15 State sales taxes on EVERY DOLLAR they spend on supplies to run the business and make their product IE: paper clips, copier paper Etc 16 State taxes on all company business phone lines 17 BUSINESS PROFIT TAX I’m sure that I missed a couple things😬 AND on top of ALL THIS ......when the owners take a paycheck they have to pay taxes on that money AGAIN😡
@@jamesswick7534 Some folks here in town got a bit upity about that tax and started a little rebellion over it. Ol' George himself came to Pittsburgh to put an end to it. ;)
@@jackiemiles1091 since I commented, I have actually done it with tap water and it worked just fine. Any idea why it should be distilled? Granted I live in an area where the waters technically clean but supposedly it's high in alkaline I think.
Aye,wi a touch o scotch ( get it ?) In his Gene's not his moonshine,hell u people are prohibited from importing haggis but illegal aliens are ok huh... Pepperdog181@gmail.com
Watched this a year ago and tried all the videos advice out there..havent been back to the liquor scince...its not free..but cheaper and much better product than store bought. You know you've done it right when you can drink a quart and wake up next day without a hangover...🇺🇸❤
From what I’ve seen (and experienced), the worse hangovers come from either leaving the heads in and/or letting yourself get dehydrated. Toss those heads and hydrate while you’re drinking. ✌🏼
This guy is def a pro; the way he works that funnel back & forth between jars & never misses a drop of whiskey... You can tell he’s done this a time or 2! I love this video!
@@anthonypalermo8816 You like taking that 50% pay cut huh? 10 dollar quarter pounder meal for all! Yee haw! More to come soon! Well, maybe your pay doubled too?
Been running moonshine for around 10 years. I learned from a book called "Possum Living" and have been told my shine the best in Madison Co. Arkansas. Learned a lot in my day, just started oaking my shine to make "bourbon" and it's pretty tasty. I don't use all the fitting he does, i just run my worm and seal it with a flour paste. I have to say, I just love watching the old timers run juice. Thanks for the video! If this gent is still around, give him some love from Arkansas!
@fulldottle thanks for mentioning that book. I was able to locate a 1978 edition and a 2010 edition (digital ebooks) I can't wait to read it ( Possum Living: How to Live Well Without a Job and with (Almost) No Money )
Wow!!! Thank you so much for showing us just how it's done! I have been a student of shinin' for years but never was the lesson so clear and easy to understand. You deserve a PhD. Brewmaster Degree!
I gotta tell you sir that I ain't seen a more pleasurable instructional video since I moved from California back to my beloved North Carolina. Thank you much for putting a smile on this country boys face. God bless and may He reserve a Special place in Heaven for you!
Editing limited to a few cuts in-camera and most of it in real time. You can’t get more authentic than that! I loved every minute of it! Now I want to learn how to grow weed!
@4330moss Not illegal in Australia unless you share or sell it but you can only have a 5 litre still maximum not that anyone takes any notice of the bullshit laws anyway
My grandfather was a wine maker mostly, made some of the best dandelion and strawberry wine around from the stories I've been told but he also would make brandy now and again and I was told he made his home-made still out of a pressure cooker... I've inherited that liquor making trait from him, and recently started distilling and I absolutely love it, and lately I've been trying to figure his recipe out through talking to multiple family members, I'm pretty I can pick up where he left off, since he died on my 5th birthday and though I do remember him, I was obviously to little to understand anything about wine making,, so I never got a chance to learn from him, I'm hoping I can piece his recipe together though and carry it on...🙏🙏🙏🙏
My was mother was born in Tennessee and I remember drinking this stuff in my younger years when we visited our relatives once a year. Loved every drop. Great video. Thanks
@@bertcochran1770 yup. I was about 11-12 when I hung w/ my uncle in North Carolina, him and his buddies all in some garage or other in the deep woods, working on their muscle cars, drinking shine, dipping skoal, slipping some of both to me. Barrel fire, stoned rednecks playing their guitars. That was some magical time.
Thank ya' much for the video! Very educational! I wish as a country we could get back to doin for ourselves. My great granny said that it was the base for medicine, a reliable antiseptic...and my gramps said a decent parts cleaner lol.
Good to know when to times get hard. Good for colds, wounds and barter. Kick start an old heart too ! I always keep a pint with a Sang root in it ! Great video !
great video?????? you obviously don't know wtf you're talking about. anyone that puts table sugar into a cooler and calls it mash doesn't know what the FUCK they are doing
@@ClownWhisper You got to have sugar to make whiskey. There is a federal law still on the books i have forgot how many pounds of sugar it is but you have to fill out and sign a federal form. You don't need yeast to make real shine but it does speed the process up and after a run you are left with some mash which you can produce a second run.
WoW you guys are watching a REAL MOONSHINER and still, all you KNOW so much better than him...this is the kinda guy you LEARN from not TEACH him how to do it......EXCELLENT VIDEO in my eyes i hope he makes more
This guy is legit . Been making my mash with these ingredients in a cooler on my porch for a decade . You get about 3 decent quarts . Next batch is sour mash if you just add to what's already in your cooler..
@@andrewhock5441On an episode of Moonshiners, an ole boy told Tim that the sour mash could be "sweetened" back in indefinitely. He said it COULD BE, but not recommended. What he did was keep a 5gallon buckets worth of the sour mash and added it to the new mash....and just kept that goin. Every spent mash keep 5 and add it to the new and so on and so forth.
The man did a great job of displaying the steps and procedure of making corn whiskey. I really enjoyed the authenticity and deliberate lessons he gave as he checked the proof of the whiskey. I really learned some things today from watching the video. I always thought you needed cracked feed corn or sweet feed to make corn whiskey. He surprised me with the cornmeal and the simple still he built. What a great video of great American tradition making whiskey.
@@chucktouchton398 1. never use sweet feed. It is specifically for livestock, and has a lot of vitamins and minerals (including minerals humans DON'T need) and other additives in it, which in turn will impart their harsh nasty flavors into your shine...I'd never drink sweet feed shine because it'll taste like moose piss. 2. if you are getting a higher ABV on your wine (assuming you're using an actual hydrometer and not just assuming) then you are doing something SERIOUSLY wrong. Wine should absolutely, positively NEVER have a higher ABV than any whiskey. You do some research before you do yourself or someone else some serious harm. And I say that nicely...sweet feed can contain certain minerals/additives that can cause a methanol runoff in your first few JARS, yes jars not milliliters.
Many years back, I been known to tote a bale of sugar out through a swamp, and 100 # bags of corn to charge a ground hog, and cook many gallons in a cypress with copper bottom cooker, with a 5 gallon bucket mud /clayed to the top of the cooker and a 1/2 copper coil inside a 55 gallon barrel we never used any yeast, but made some outstanding drinking's.... and I understand the reasoning with the yeast to speed up the working time back in those days a 6 barrel set up even in the winter would take a week and sometimes longer, but I still remember the smell of the sour mash, wild hogs sure enjoyed it when we would change out, even found 1 in a barrel of workings 1 time..... Thank you for this great video hope this will get to you 5 years later than your posting,......Johnny b.
@@jimturner1838 keep putting the mash back in the barrow when you get through running it through the stil ,and add the sugar it will do it again ,I do it about 6 to7 times before i dump it out but keep the liquid
Great video...You'll increase your purity (proof) if you just add about 2 ft of 1/2 stainless steel pipe to the top of your pressure cooker before you connect the copper tubing. That will create a reflux chamber (like your thumper keg) so the (water) steam condenses in the pipe and runs back into your pressure cooker. Then the alcohol steam goes into the worm in a much higher concentration before it condenses to liquid alcohol. The alcohol stays in vapor form above 173 and water stays in vapor form above 212 degrees.... so it works best when your temp is in that 40 degree range.Keep the temperature under 200 and you can keep your purity high. It won't become weak because very little water will come out the worm. It will simply stop dripping when the alcohol is cooked out of the pressure cooker.Very good tip on the string to keep water from dripping into your collection jar.
Terryblount Great Tip Thank You did sharing. So from the top of The pressure cooker add a Adapter for half-inch stainless pipe. The Two feet of stainless steel should go up in arch? Then an adapter back to copper wire. Can you post a photo please? Or send to me. Thank You. So I know I am doing it right. HNY
I very much enjoyed your video I’m a country boy so you spoke my language, mines still fermenting after 7 days I used 5 lbs of corn & 5 lbs sugar in a 5 gal bucket.
@@hootche1 I'm from Cocke County Tennessee, I personally know men in their eighty's and older men that have passed on that have put their children through college. From making shine and have never seen the inside of a jail house. When you put your business on RU-vid on TV seeking fame the ATF doesn't like that. All you know about Popcorn is his TV and RU-vid persona Maggie Valley is just down the road from here, Popcorn brought the heat down on alot of shine makers around here. For nothing more than than fame recognition. Then when he let's everyone know what he's doing he gets caught with 600 to 800 gallons. Masters don't do that period.
You did a fine job, man! I don't drink alcohol but I enjoyed watching you make all that fine homemade alcohol! You're one of a kind. Y'all take care now, ya'hear!! :o)
red2965 lol, after a few samples. . . Jeez, who’d care? Watch them beads, boy. Keep her up above 100 proof, lower than 120 it starts tasting bad. So, there you go! wow
i just wanted to say thank n, i started 2 years ago, your way, and after learning, i stepped it up a little by addind fruit and things, its some of the best liquor ive ever had, and even my friends agree, and ofcourse, ive showed them your way, and olboy have the good times have rolled, so thanks again i will pass it down, and keep her going, ya take care ther
popcorn sutton is the man. I love him he. reminds me of my papaw Eli.he was a old time moonshiner from New river. papaw worked as a coalminer and made and boot legged moonshine to raise his kids.and the revenue come in on him he had to pay a lot of fines.they just thought they'd stop him.well just like Sutton he was an old timer and no one. could stop them. papaw was known to be the best around he sold to a lot of folks on the river.That's why Sutton will always be my Hero.cause he's just like my old man in so many ways it's not funny. Rip popcorn Sutton! !!!!!u will always be in our heart's. never to be forgotten. ...
Wow!!! Excellent explanation, I've been trying to get a food recipe for this, and all these guys come out with all these things that what it does in the end is make you more confused... great job and thanks a lot
Mr Appalachian Sr? About 2 years ago I watched this video over and over and built me a still, now Im making my own shine here in the east side of San Jose Silicon Valley California! Thank you Sr. ( though a friends alcoholic girlfriend had to get her stomach pump thank you none the less)
@Thomas Pickle Sr He's also using a Aluminum pressure cooker... I was told to use copper or stainless steel only in a still... Aluminum makes poison whisky...
@Dick Burns ......I smoked Marijuana since I was 11 , and I drank booze at 8 . I am a Michigan Medical Marijuana patient and no booze for me . I made good beer & stills aplenty !
Growing up in the foothills of North Carolina my grandpa and his friends taught me how to make it a a kid. I will always continue to make it. Shine and wine keeps you healthy and happy.
Definitely jealous, i would love to learn this craft, ever since i first learned about it ive always been fascinated by it, but i live in Central Pennsylvania and there is none of that around here, at least not good shine like yall have down south, which kind of surprises me considering i live right in the middle of the same Appalachian mountains that run down south!
I love this video it's just the same way I learned back in the 70's to make corn juice . I still have my 5 gallon pressure cooker with the worm and all. I could never get enough cold water when I lived in Florida but I'm stuck in New York now and the tap water is Ice cold all the time. I taught my kids the same way I learned to make it a few years back. they had a shit fit tell I told them it's just home made gas for the car that you can sample for yourself.
I like the Still he had outside. In my years in chemical process operations, we ran fractionating and reflux columns to distill. Some in these videos are using a type of reflux column. The traditional Still that he showed at the beginning, doesn't use a column for separation but uses a device called a Reheater or in moonshine parlance, a Thumper. The sour mash was used in the thumper on the first run. The first run was put in the thumper for the second run and the second run was put in thumper for the third run. They started saving on the third run, hence the XXX marking to denote moonshine. His simple stove top model will work, but I would install temperature gauges on the cooker and in the condenser water to monitor the temperatures during the run.
Reminds me of my uncle that just passed away. He could make some dam good apple pie shine. It's almost 130 Year old recipe. I was lucky enough to have him pass it to me and his son. People like this is a breed of folks that's almost gone.
ive watched so many distilling videos this one might be one of my favourites. he's such a great guy and the video explains everything so well, im just a little nervous about drinking the foreshots like that
Correct me if I'm wrong, but he said nothing about removing foreshots or heads. Foreshots can blind you, heads will give you an awful hangover. Probably the most important things to know when doing this.
Yup.. was waiting for that part. With more sophisticated distillation you can control when you collect the toxic components, and as far as I know with a basic setup you throw a certain amount away from the beginning as the toxic alcohol evaporates earlier at a lower temp.
@@casearnold3373 a rule of thumb is is toss the first 50ml per gallon of mash. The foreshot is methanol and cooks off around 150-157 degrees. It smells like nail polish remover and is poison. The heads-hearts cook out around 178 degrees and will taste better.
It is such a delight to really enjoy your work. I would like to suggest that you rub a very thin coat of Vaseline around the sealing surface of the pressure cooker before you clamp the lid on. It will make it much easier to separate after a run.
My own forbears far away make a plum shine called "Slivovice" in eastern europe, and a honey raisin mead called "Miyess", on the red sea. Love country ways and no-nonsense traditions.
What he did was NOT make corn liquor. He learned by watching other RU-vid idiots--you don't need the corn meal to make the alcohol he did--if you did everything the same as him, but didn't add the cornmeal, you'd still get alcohol. It's the combination of water, sugar and yeast that fermented into alcohol, The cornmeal just sat in the bottom of his "fermenter", and contributed absolutely nothing. REAL corn liquor is made from sprouted feed corn, and no sugar is ever added. The natural sugar in the corn itself combines with the yeast to make the alcohol. That's what gives corn liquor its distinctive flavor.
@@Joe_Goofball have you made some without the corn meal? I've had moonshine I could taste the corn in it very obvious flavor.i always wondered if it was supposed to be like that
Welcome to Russia where home brewing and moonshining is free and without a license ;-) Copy/Paste & Search "приготовление бурбона" and enjoy. This is real freedom. )))
I just love a hilly billy. Real raw and true, bit like the Aussie. Love the outback and survival skills. Keep it real. I am not so interested in moonshine but the properties of the still. Can take shit water and make it drinkable.
Important! Read this! This is true and fine BUT he's leaving out the important part! the first 5% (ish) of the run is the FORESHOT and contains fusil oils, esther's, etc. and is basically lighter fluid, maybe a good spot remover. This is the stuff you were told "makes you go blind!" The TV show "Moonshiners" incorrectly calls this the "heads." The heads comes after the foreshot and should be caught and saved to run with the next batch (charge) of wash. FILTER YOUR RUN! When you catch your shine in a jar, put several coffe filters in some cheese cloth and some fresh charcoal from a wood fire (not store bought charcoal) or activated charcoal from the pet store into the funnel to catch the last of the fusil oils. The next part to come out is the "heart" of the run. The old timers know about the heart. That's the drinkin stuff. This all goes by taste, the hydrometer helps but nothing substitutes for the taste buds. When the alcohol content drops again, your getting the "tails." Save this and put it and the heads into the next run so you can get the rest of the good alcohol out of that as well. The part that is left after the FORESHOT, heads, heart and tails have run and nothing else comes out, is the wash. Virtually no alcohol, just toss it. It's an art, learning to properly "cut up" a run of shine but if you only remember one thing, it's to toss the FORESHOT! The first 5% of volume of total charge in the pot. But don't just rely on measuring, that's a guideline. You have to taste it, every few minutes, until the burn goes away and changes from the front of your tongue to the back. That's where you feel the "good" alcohol. As I said, it's an art. You can't just watch a couple episodes on TV and think you're going to do anything but poison yourself. lol They do give some good information, if you watch every single episode and already know what the basics are. They intentionally don't give the right information or every knucklehead from here to there and back will be blowing himself up or poisoning everyone. They know what they're doing (ish) on the show and they still blow Themselves up. It's very dangerous, takes a lot of work and trial and error. Then, maybe, you'll make something to drink. Happy shinning!
👍👍 That's whst I know also. How much yeast to his mix? The bubbles, U want bubbles to stay awhile for good liquor? How do u know when your past that 1st 5%? The aluminum pot/presdure cooker is a concern? All that mix for 1 Qt.....hmmmm Thanks
Damn mann, reread your comment. Where can i find the actual process u talking about. I'm into this, have looked at premade stills vs this way. This way would be a great test run 😜😄😄👍✌
In my hometown the shiners would use sprouted grain and a lot less sugar for their personal liquor. Using apples or peaches was the very best. Submarine stills were common back then for the commercial shine that gave a hangover from hell. Modern distillers I've read are using temperature gauges to reduce toxic byproducts. If you're new at this know you're making toxins that can permanently damage or even kill you, not to mention blow up destroying your house. Fortunately our local community college offers degrees in brewing and distilling to support our many local businesses. Alcohol production is a recession proof business in most cases.
What a shame to lose this national treasure. Mr Sutton RIP! I so appreciate the authenticity of his character. I love how his eyebrows express his thoughts while he is talking. Such a rekindling of the past for me, growing up in the hills of TN, and NC. I had met people like this. All of them were hard working and straight forward people. So down to earth and willing to share knowledge gleaned from centuries of mountain living. Apparently there are 570 people to this date that didn't like the video, and they are probably all revenuers. I say to hell with them, and anyone who doesn't like this. I liked this man from the first 3 min. of the video. Thanks my friend, may all your time in the here after be what you thought it would be while you were here. Great video!
I have a question, how come he didn’t have to toss the first bit that came out of the still? I thought that stuff was poisonous? Awesome video, very educational
A true Brew Master who knows what he is talking about. Step 1: Mix your ingredients in warm water of (90 to 95 deg) to make your first batch of Sweet Mash Step 2: Prepare your Distillation equipment. Step 3: Let the ingredients ferment for 3 or 4 days. Step 4: Distill the ingredients to get your first run of Sweet Mash. Step 5: Use leftover ingredients to make another batch to make your Sour Mash. Now if you find or make an oak barrel to let the whiskey age, you got a Kentucky Bourbon Whiskey. Yee haa. This is what will make America Great Again.
