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Country Discussion Topics
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Need moonshine reciepe
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Hil-billy jack    Posted 02-06-2003 at 18:00:56       [Reply]  [No Email]
Got corn, sugar, still-need reciepe for homemade batch.

C.C.    Posted 02-07-2003 at 12:22:33       [Reply]  [No Email]
Hey Hillbilly,
You may be better off running some peach or apple brandy first. Easier to get through the fermentation process. If you are interested in high quality then you will want to do a 2nd. fermentation with the wine under an airlock. You get a higher percentage of alcohol in the wine that way. The problem with grain of any kind is that it tends to scorce in the bottom of the cooking vessel.Most bad tasting comes from that. A fruit wash (the wine) is free of byproducts that grain develops, hence, a cleaner
operation. No headaches the day after also.
Concerned Citizen

JUST REMEMBER-- STRAIT SHINE IS 200+ PROOF    Posted 02-07-2003 at 08:30:30       [Reply]  [No Email]
AND CAN BE DEADLY!!!!!!!!!!!!!!!!!!!!!!
Message from "Shineland" USA

ain't so    Posted 02-07-2003 at 10:11:49       [Reply]  [No Email]
only way you can get 200 proof is in labratory conditions-

most will cook out at 190 proof in the first few minutes

depending on the crook in the worm you can still get bleed through water vapor

there are several very good books on this subject if you would care to know the real skinny on it

concerned citizen

keith spencer    Posted 03-20-2008 at 09:11:11       [Reply]  [Send Email]
i would like a reciepe for potatoe shine, fellow who made it is no longer above ground. thanks

Bentcrank    Posted 02-07-2003 at 07:49:52       [Reply]  [No Email]
you need an uncle like the one we got in the holler. he'd help you. furst off don't be fool enough to use a radiater as a condenser. use only 95/5 soilder when working up the copper. and look into building a reflux style rather than a pot. don't pour the beer into it. syphon it off the dregs. leave the dregs for them pigs you will fatten. you don't want any of the dregs anytime. i ain't tellin you what i think. i am telling you what i know.

Huh?    Posted 02-07-2003 at 11:00:26       [Reply]  [Send Email]
Why wouldn't you use a totally lead-free solder?


just so you'll know    Posted 02-07-2003 at 12:08:49       [Reply]  [No Email]
95/5 solder has no lead in it....

Sorry bout that...    Posted 02-07-2003 at 12:27:41       [Reply]  [Send Email]
Got my formulations mixed up in my head...

Thought that was 95 Tin/5 Lead...

I have had too much of solder and soldering in the last couple days...Fumes are getting to me...

That's my story, and I am sticking to it...


Cindi    Posted 02-07-2003 at 03:52:44       [Reply]  [No Email]
The only homemade booze I have ever sampled was 'apple beer' It was donated to a family reunion in 1982 by a distant relative of my husband's who stood quietly by the bonfire drinking whiskey from a mason jar and looking decidedly guilty, as well he should have as the stuff tasted like kerosene. One 12 oz bottle and I found myself high diving off of the closed tailgate of somebody's? pickup into a pile of hay, dancing with a broom, and picking fights with trees. The next morning it took me two hours to make my mouth work well enough to cuss him soundly. IF there is a recipe for this noxious brew I wouldn't wish it on my worst enemy. He did say at some point that it was relitively easy to make, but I have a sneaking suspicion that it might be a little more difficult to make CORRECTLY!

Mac    Posted 02-07-2003 at 07:40:31       [Reply]  [Send Email]
Seems to have done it's desired effect. Had me some one time that when my eyes came back into focus I was riding in a boat. To my good fortune it was still on the trailer in a friends yard.

Cindi    Posted 02-07-2003 at 09:16:51       [Reply]  [No Email]
LOL! Lucky for you. I guess unless you fell overboard!

Salmoneye    Posted 02-07-2003 at 04:07:41       [Reply]  [Send Email]
Sounds right to me...


Willy-N Here is one!    Posted 02-06-2003 at 22:26:03       [Reply]  [No Email]
Make Moonshine
The art of making ‘shine was by no means an easy chore. It was hard work and only became profitable after prohibition and, to a larger extent, during the nineteen sixties after state liquor taxes drove the price of whiskey to new all time highs and redesigned stills made higher yields. The ol’ timey still was crafted from copper sheets used sparingly due to the cost. The furnace was constructed from natural stone and chinked with red clay. The construction of the still was exacting -- there could be no leaks between the top and bottom halves of the still, the flue should draw well and the cap should be airtight. The copper was molded using a wooden mallet and beaten against a tree stump. The pieces were fastened together with brads and soldered with tin.

Pure corn whiskey was made without sugar (later used to increase the yield). First, a bushel to a bushel-and-a-half of corn was soaked in warm water and allowed to sprout. During the summer the tub of corn and water could be left in the sun, during the winter the tub would need to be heated by fire. In either case, the corn needed to be stirred daily and would malt in about 5 days. Then another six or seven bushels of corn would be milled and cooked, first by boiling a half bushel of ground corn malt in the still, running it off into a barrel and adding a gallon of raw meal, filling six or seven barrels one-by-one. Water was added to the barrels until the mash was thinned. The barrels were capped and left for the night to ferment.

The next day the beer would be working. If some barrels didn’t take they would be mixed back and forth with others that did so that the entire yield of beer would be ready to run simultaneously. After five days, when the foamy cap on the beer had been eaten off by the alcohol, the beer was ready to be distilled. The beer was poured into the still, a fire was built in the rock furnace from ash, hickory, or oak and the mixture stirred. When the beer reached a rolling boil, the cap and cap arm were sealed on top of the still using a thick paste made from rye. The steam from the boiling beer was channeled through the cap arm to a copper "worm" inside of a barrel fed with spring water. The steam condensed and dripped into another barrel. Then the still was thoroughly cleaned and the "singlings" were boiled and distilled to make the final product. The yield would be about twelve gallons of proof whiskey.
Good Luck, Mark H.

Lisa Davis    Posted 08-10-2006 at 14:07:27       [Reply]  [Send Email]
just wanting to know if you have a reciepe to make corn whiskey.

Bob/Ont    Posted 02-06-2003 at 18:15:18       [Reply]  [Send Email]
Here's my recipe Jack.
1 AK47
10,000 Rounds of amunition
25 Mean hungery dawgs
1 Still
1 Ton of corn
1 Whole bunch of yeast
1 Big tub
Soak Corn untill it srouts.
Put Corn in tub and cook.
Soak well and add yeast.
Cover with old blanket that needs cleaning anyway.
Once fermentation is complete.
Run through still.
Do not smoke, chewing is okay.
Bottle in windshield washer jugs that have only had windshield washer anti freeze in them.
Hurry to town and sell carefully and quickly.
Gotta run now Bob

big fred    Posted 02-06-2003 at 20:24:38       [Reply]  [No Email]
I tried it and it tastes funny. Maybe I shoulda ground up the dogs instead of just cutting them into bite-sized pieces?

H. Arnold Merklethrope    Posted 02-06-2003 at 20:57:45       [Reply]  [No Email]
Yup and all that 7.62X39 ammo gives it a metallic tast.

Willy-N    Posted 02-06-2003 at 18:38:45       [Reply]  [No Email]
Ya and hope you don't go blind when you drink it too! Mark H.

Dave    Posted 02-06-2003 at 21:56:32       [Reply]  [No Email]
I always thought that was the whole idea :)

Bob/Ont    Posted 02-06-2003 at 18:44:58       [Reply]  [Send Email]
Willy, I clean my stills radiator every batch with fresh caustic soda and limit my intake to a quart an afternoon.
Later Bob

Hil-Billy Jack    Posted 02-06-2003 at 20:12:34       [Reply]  [No Email]
Don't want to make the illegal stuff, just some home brew, thats safe and legal. My cousin said if you dont use yeast it is legal, I bought a still on an auctuion aT ebay and would like to try to make some hot stuff

Salmoneye    Posted 02-07-2003 at 02:53:50       [Reply]  [Send Email]
Distilling any fermented substance is illegal (except for fuel)...And even if you do not put yeast in it, there is yeast in it...Yeast is everywhere in the environment...Yeast is what causes the sugar to be transformed into alcohol...Without yeast...No alcohol...The only reason to 'add' yeast is to speed the process greatly...Perfect example of this is 'sourdough bread'...No yeast is 'added'...but you need to keep a small piece from the initial batch (which takes forever to 'start') for use in the subsequent batches...the starter, has already worked long enough and contains a high concentration of yeast...

You CAN legally ferment up to 5 gallons per person (over the local legal age) in your family per month...that means beer or wine...But technically...The minute you put that in your still, you are in violation of Federal Law...

BATF frowns on making shine...Just don't sell any, and you should be OK...

Jim in Michigan    Posted 02-08-2003 at 15:17:59       [Reply]  [No Email]
Here you can legally make up to 200 gallons per year for your own use,,but you can not sell it...200 gallons is a lot lol...Jim

Stan(PA)    Posted 02-07-2003 at 13:47:29       [Reply]  [No Email]
I know (?) you're only joking, but... If you were to try making moonshine, get a good book and study the vapor points of the alcohol AND all other substances that boil off. Fusel oils really do cause blindness and/or death. They boil off at a different temp than the alcohol, so an ACCURATE thermometer/temp sensor must be used!
To any Feds reading this... Above information was not acquired from actual experience...

Salmoneye    Posted 02-07-2003 at 14:47:39       [Reply]  [Send Email]
I know you meant to post to someone else, as I was posting the information that clearly stated that distilling anything for human consumption is illegal in the US :-)

And I fully agree with you that if anyone really wants to know how oldtimers in Appalachia made 'shine', they should consult a tome with the specific boiling points of the 'Heads' (methanol), The shine (ethanol), and the 'Tails' (fusel oils, Water, etc.)...

Way back when I read about it in highschool, I found it very interesting that the oldtimers used to toss the heads and the tails, add water and run it through again, repeating the process at least 3 times...And that they sometimes had a thermometer in the head of their stills reading the vapor temp so they knew when to toss the head and when the only thing left in the pot was the tails...

I wonder if there is anything on the net...

Bob/Ont    Posted 02-06-2003 at 18:15:04       [Reply]  [Send Email]
Here's my recipe Jack.
1 AK47
10,000 Rounds of amunition
25 Mean hungery dawgs
1 Still
1 Ton of corn
1 Whole bunch of yeast
1 Big tub
Soak Corn untill it srouts.
Put Corn in tub and cook.
Soak well and add yeast.
Cover with old blanket that needs cleaning anyway.
Once fermentation is complete.
Run through still.
Do not smoke, chewing is okay.
Bottle in windshield washer jugs that have only had windshield washer anti freeze in them.
Hurry to town and sell carefully and quickly.
Gotta run now Bob

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