e furnace for heat and a metal still for fermenting and heating the mash. Large barrels are used to collect the steam and for condensing the alcohol. It is always a smart moonshiner who locates his still next to a mountain stream where good cold water can be easily piped in to condense the steam from the liquor.
- 50 lb of cornmeal
- 200lb of sugar
- 200 gallons of water
- 12 oz of yeast.
A hint: Don’t buy your sugar all in one place because it is a sure sign to the “revenuers” that you are going to make moonshine.
- First carry all your supplies up to your mountain hideout. Have someone else there to keep the still nice and hot.
- Bring the cornmeal to a boil add yeast and all your sugar to ferment the mash.
- When the mash stops bubbling it is cooked in the still and the stream is captured in a barrel filled with cold mountain stream water.
- The steam is allowed to cool and condensed by running it though a long copper coil submerged in another barrel with water in a trough from the near by cold mountain stream.
- Once condensed. the clear liquor drips from the bottom of the still into a catch can – these are usually ½ gallon glass jars.
Test your moonshine for alcohol content or proof by adding a small amount of gunpowder to it and igniting it. If it burns, and you are still alive, its proof is measured somewhere between 100 and 200 proof or 50% to 100% pure alcohol.
Pour into jugs, old coffee cups or mason jars and enjoy. Will get the entire gang drunk or I am not a good old southern girl.
Just remember this was only written for fun. Don’t let me see any of you out there making moonshine, and if you do don’t forget to invite me over.