4 EASY moonshine recipes

4 EASY Moonshine recipes

jack daniels moonshine

Moonshine making is alot of fun. The feeling of making something all by yourself that people have been making for generations is awesome. Now, in 2019 with stuff like moonshine stills and gas powered stoves, it’s easier than ever.


One problem though is some of the recipes I have seen can be complicated, some of these pros have been making it for years. They have fancy ingredients and many steps with extra tools and materials that take more time and money.


I’m more of a simple man myself. ‘If it aint broke dont fix it’ my old man used to say. As it turns out, that can be said for many old but simple moonshine recipes. Sure sometimes there are lengthy techniques that are necessary, but for the beginning moonshiner I believe it’s best to start of with something simple.


So before you start dealing with trying to malt your own barley, or use a fancy 10 piece moonshine kit, keep it simple, and do what works for you.


With all that being said, here is a list of some of the best simple recipes I have come across. You may have even seen some before because I tried them and liked them too. Remember too that making moonshine in many areas is still Illegal so keep that in mind… be smart about it folks


B.F’s Rebel Rum

10 pounds raw cane sugar

9 gallons water

160 oz unsulfured molasses


Heat water to 120 degrees Fahrenheit. Stir in sugar one pound at a time. Add molasses a jar at a time once most of the sugar has been dissolved. Stir thoroughly while adding molasses so it does not burn. Once finished allow it to cool to 90F and 1 packet yeast (bread yeast will work just as well as distillers). Install air lock and allow to ferment for 2 weeks or until you feel fermentation is done. Let it settle then distill. Age in a bourbon cask to mellow. (Recipe is for a 10 gallon run, for 6 gallon run cut ingredients in half).


HoneyShine

1 gallon honey

5 gallons water

1 package yeast


Heat 2.5 gallons of water up to 120F and stir in gallon of honey until completely dissolved. Stir in 2.5 gallons of cold water and allow mash too cool to 70F. Aerate by pouring back and forth between two buckets or stir VERY well to aerate the mash. Add 1 package (or 2 1/4 teaspoons) of yeast. Let ferment for 2 weeks at 70F.


Sugar Shine

8 pounds white sugar

5 gallons soft filtered water

1 packet of yeast

1 pound of raisins


Heat up 2 gallons of water to 120F and stir in sugar until it all dissolves. Once sugar is gone add in raisins for extra sweet flavor. Mix back in with the rest of the water and allow mixture to cool down to 70F before adding your yeast. Ferment until the bubbles stop coming out of your airlock which should be about 7-10 days.


Uncle Jesse’s Sour Mash

5 gallons soft filtered water

7 pounds cracked corn

7 pounds sugar

2 package yeast


Sour mash is the idea that you retain some of the mash from each run as a starter and save it for another run, just like sourdough bread.

(If all I have is a 5 gallon bucket I will generally use closer to 4 gallons of water and less of other ingredients). Best to use is a 6.5 gallon plastic bucket fermenter. Mix all ingredients and allow to ferment for 7-10 days or until the bubbles stop. This is what you use for your first run. Siphon off all the liquid from your fermenter into your still being careful not to stir up the bottom ingredients.


From what you take out, add about 3 ¾ gallons of 75F water back into your fermenter to keep the yeast alive and well. Remove the old corn that floats to the top and replace it with fresh corn if you plan on making more than 2 or 3 more runs. Run your still with the first batch, this is not sour mash yet as it does not have any backset added to this run. After your run is done and you have all of your moonshine, take 1 ¼ gallon of backset ( the liquid left over in the still) and we will be adding this back into the fermenter. First, add 7 pounds of sugar into the hot backset and allow to cool before pouring into the fermenter. (Hot backset will kill your yeast if it doesn’t cool- down to 75F is best)


Allow to ferment for 7-10 days and repeat the process each time you want another batch. The second run will be genuine sour mash whiskey, just like good old Jack Daniels.


If you guys have any questions, or want to read about other recipes or moonshine tips let me know in the comments. Don't forget to subscribe and as always, happy distilling folks! - Spencer

 

5 comments

  • I’m new to this I was wondering how much yeast and what temperature to keep it at for your sugar shine

    rodger
  • Just a couple of questions I’m new at this want to try your sugar shine how much yeast do I add and what temperature do I keep it as it sits for 7-10 days

    rodger
  • Once mash i.e. Honey Shine is made I assume you have to run it through a still? Sorry for asking but I am a first timer
    If it does do you have a design for a basic still

    Ian Shepherd
  • Thank you for these recipes. This spring I will do my first run. I would like a simple corn recipe to run. If I can get that to run right I’ll expand to the B.F. rebel rum. Also, any insider information you could give me would be greatly appreciated. Thank you for your time.

    David Ferguson
  • I have a recipe for sugar mash. Similar to the Rebel Rum. But with white sugar only. So for this recipe I take way more sugar and less water. So the question is cause you use molasses I do not need so much sugar and I need more water?

    Christian

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