The Best Moonshine Corn Mash Recipe 

I like the changes you've made.. I'm surely gonna give it a try as well.. thx for sharing

Breakfast of champions!

Right on

Yum!

What temps should be used @Michael Conroy

+Rob Ricks Glad to hear it worked for you, and thank you for your input

Its called a mixed distillate or mixed spirit. Techincally if you followed the other guildlines such as proof and oak aged it can be labeled a bourbon. The only base requirement of the mash is that at least 51% is corn. You could add whatever as long as the corn is 51% or more of the mash You are also correct its very traditional to add fruit various botanical s herbs you name it.

It's good ole down home white lightnin

Flying artichoke sundae tastes...lightenin-gy(to quote the brother rat in Ratatouille movie)

@@Junglehunter677 haha sounds about right, i m loving the name :D :D

Ahhh he said flying artichoke aunday!

I know this is an old video but if you don't mind how much emulast enzyme did you put in it and do you remember about how many quarts you got out of that

@@thomasharris4562 No... I just eyeballed it... Any 5 gallon mash I make with sugar added gets me about 2 quarts distilled and about 100 proof

@@wcemichael How would you then get it to near 200 percent proof, such as Everclear is? This is my goal, to make very high proof alcohol for herb tincture / herb oil extraction purposes. Thanks, Michael! Really enjoying your moonshine videos - all new to me - though I've made wine before, but never this. Thanks again.

@@steveandrews8301 if still wondering, you just have to run the distillate through the distiller again and again. My countertop distiller with 5 gallons of sugar wash (6 batches, very time consuming) makes almost 3 quarts @ 90 proof. Then I put that product through the machine 5x more to get less than 1 quart at 185 proof. It is a very old countertopdistiller.

@@13whip13 Thanks!!

That works great but I just take a small sample and add a pinch of yeast. After 10 min it will foam up. it won't tell me if it's totally converted but it works.

Tommy Rad Thanks! Where can we get the iodine? Would be great, since there are so many uses!

Toss the 2-3 drops of your test back INTO your mash and you will have a "Scotch" flavored product. HaHa!

@@fakename8896 walmart drug section with rubbin alcohol and witch hazel

+Tom Kerins I want to say sooo much about that but I can't think of anything to say, so I'll leave it to just one wordAwesome!!

Are you using a pot still or reflux?

Go check out Rosie O'Kelly she makes great shine videos and recipes and is really nice. Just go in with a open mind before you watch her vids

Scotty Weißmüller and

Scotty Galloway Lol, she knows her shit.

Siege Perilous Probably as much as anyone would need to know, her and George from Barleyandhopsbrewing which just put that into youtube and you'll find more information then you can process its a expensive hobby but hell with my mile high 13 gallon electric variable controlled Dual purpose reflux/pot still its more than enough to get it right and as long as you dont use that shitty turbo yeast you'll be fine

If he had a good rectification section in his still and cooked it more slowly rerunning twice should not be necessary. But he did what he knew how.

Yep hes running his made beer mash and strippings

Well as someone whos looking to start out i greatly appreciate it

@@anonymousplayer5080 Oh no no no.. Don't start out with this. Practice re-distilling cheap booze then the wine....then making your own wine.... THEN this

@@wcemichael hey, glad to see a newer comment, means you are still around ;) ... just asking for a friend, there is some cheap likker here in THailland, is it possible to upgrade it? lets say a couple of bottles of this really shitty tasting booze added with some fruits, keeping it for 2 weeks and after stilling it?

Is he blind yet?

I think you may be a bit blind bro, dern TOOTIN

1ll1l221llllp 1www

@@bisasomukasa ?

lot

No no no....Please, watch my other videos. Start with redistilling cheap whiskey or vodka, then move to distilling wine to learn to make your cuts, then make make brandy using your own fruit mash, THEN make grain alcohol. Each step has it's own lessons that need to be learned. If you dive into the final step, you could do 1 of 100 things wrong

@@wcemichael That sounds like a wise approach to me. Thank you, sir.

DEE BEE. yes you want your mash sour... no sugar that how you no the yeast did its job and ya getting the best percent on alcohol

how many mason jars am i gonna need for this amount?

crazytattooguy how much shin does this make

Matthew Motes 3gg

crazytattooguy u

@@ebertaellenburg5865 thats relative to how much mash you make. If its a 5 gallon mash you'll end up close to 4 liters so it all depends on how big your fermenter is

I have received quite a few compliments on it

Hmmm....curious

Sounds like you have a good grasp of the subject and utilizing available data nicely

If you did your research a bit more thoroughly, you would find that you have only converted your starches from the corn into UNFERMENTABLE long-chain sugars (i.e. dextrose, etc.). In order to convert long-chain sugars into short-chain FERMENTABLE sugars (sucrose, fructose, glucose) you must add GLUCOamylase AFTER the alpha amylase. ALPHA amylase turns starches into long-chain non-fermentable sugars only. you should start adding the Alpha at around 165 F, rest an hour, then add the Glucoamylase at 150 F, rest it there for a few hours. Insulation really helps keep the heat at this stage (Use an insulated 5 gal water cooler as per this vid and extra blankets). My main point here is, you could make more and better shine using this method (or by using malted barley that has ALL the enzymes needed to convert starches from corn into fermentable sugars). You should be able to nearly DOUBLE your yield of shine. I happen to be gluten intolerant, so I will stick to enzymes. Hope this helps all the new distillers out there! BTW, using table sugar is cheating and adds toxins and off-flavors. Potentially lethal ones like methyl alcohol, also potentially causing blindness. Use common sense.

Dextrose is 100% fermentable.

How much yeast and Amylase Enzyme do you add to the mash recipe?

Thaen Watkins if you were paying attention he never let it get passed 150. Thats standard.

Unfortunately I

ask those poor lads in TX right now

That was just a cardboard picture of the company that sent me the amylase. There should be at least 10% alcohol in the mash when finish (results will vary). You can drink the mash as a basic beer. Unless you do something very wrong, it would be hard to make poison with just making a beer or wine.

@@casperh-k324 If your house is 70 deg F...it should be fine. I have kept one next to a heat vent with a coat/blanket over both to catch the heat. If you can keep it at 90 it should work better

i followed youre recipe for the first time i ever distilled and it proofed out at 140. everyone liked it.

@@oldguitarguy7528 That's great, man. Have you been distilling long?

@@wcemichael NO! I HAVE MADE 2 RUNS

@@oldguitarguy7528 wow.. I hoped you at least saw the safety video

... and proud :-)

Big time

yay

Charles Manson5

What did you write? I see four of everything...

I find it very catchy myself.

same boat. buying from bums

ROFL

I fucking love you lol lost brothers me and you

Thank you very much.

"I think I have the best but I haven't tried Real-Batman's moonshine" doesn't just quite make a good title...

yeah, yeah... Everyone's got "the best."

Patrick Bohler Well then, my title is perfect.

Had a friend from up in Tennessee and he would go up and get 5 gallons of popcorn suttons finest brew . You had to buy it at least 5 gallons at a time so we would go in together . Was $80 a gallon way back then . But a couple of shots had you walking sideways .

David Black Not unless the drinker was an 8-year-old. Popcorn tempered his liquor to right around 90 proof, just like everyone does.

You can put that in my pasta any day lol.

Does cracked corn gel up when cooked? Like this corn meal?

So the "firsts" are methanol, not ethanol? Thanks. All new to me, at this point.

@steve Andrews, as a rule of thumb, most people throw out the first 2oz, as this contains the highest concentration of methanol and acetone.

@@elihoffman6906 thank you for that Ive been thinking of making moonshine but I never understood the concept of heads

I hope you're doing well Michael.

Very well said. My recipes are as basic as they can get but still get the job done, and I do use basic stuff found in common places. This is done so the average layman can understand the basic principles involved. I hope that they can be creative and inventive and find new and/or better ways to do things, such as you have done.

also, for a higher proof wash, you want at least One pound of sugar per gallon of water

I had to call it something, and it does seem to outclass most corn mashes that have been posted on YT

I always do just to give it a little boost so go ahead, 2 pounds of sugar a gallon is a rule of thumb for distilling

Yes. I've been told how to pronounce it 101 times.

Hey Alex... Privet! Where can you buy this yeast?

Bull shit, i use redstar all the time for my fractional still and it works fine so this whole it doesn't provide high enough abv is bullshit, im getting 185 proof runs with my still just fine, I also use distillers malt/2 row/corn wash with 50 pounds of sugar so its not true about what you said.

he mean with just fermenting u will get 2x more with koji yeast

That's a rookie mistake. Keep the ABV of the wash to 8% or so but not higher. You develop off flavors when you shoot for higher ABV. Just make a larger wash at 8% and do a couple of strip runs then a spirit run. You'll end up with much better product that way. Also if using sugar (I don't) the very best yeast to use is typical bread yeast. Same for Rum. I wouldn't use other yeasts until you get into all grains.

The enzyme breaks down the corn starch into fermentable sugar. The yeast will break down this sugar and give your whiskey a more classic corn flavor. If you don't add it you are really just getting a sugar wash. Use the enzyme or a malted grain and win

I only added the enzyme to use the starch in the corn. You do not have to do this. The corn can be added only for flavor

If you literally thought I meant to look in an auto parts store then you should never be without adult supervision.

wcemichael "any shelf in any store"

And you REALLY think that means to go look in an auto parts store?

every man likes A__ __ but not many like a smart A__ __

Yes , but not afraid to show my face Anvilshock ..... ASS ASS ASS !!!

what did u think it was going to smell like?

@@petmogul2967 Well my mash smells strong of wine, so this statement is open ended.

@@Forbidaxe everything I have made has always smelled like wine but I have have done is fruit mash and sugar was. Never have done a corn wiskey. Mostly because I haven't done much research into amylase enzyme and I know its needed to convert starch to fermentable sugar.

Richard uk Yes, the bad alcohols are still present.

Whos telling you this bs?

Exactly. Proteins (almost all enzymes are proteins) lose their structure at that high of a temperature. 100 degrees is better

Dr death today we're going to learn how to turn your body's waste into party liquor. first, you'll want to cut into​ your jenkem stash...

Ha! At first I thought this comment was kinda rude. Then I saw the mash with the fruit in it. Total puke bucket. 🤣

Tickle was in a trailer when he made his lol

Sounds like you need to try bottled water.

teeopee10

teeopee100 6

It's about 4 gallons. Just use whatever you need to mix then use whatever you need to top it off.

Yup