Recipes

Instructions You can buy the malt from any big supermarket, if they don’t have it, you can order it. The best brands I can think of are Blue Ribbon and Red Top. The malt is liquid and comes in a can, the yeast comes in cakes. To every can of…

Instructions Extract the juice from watermelon and peaches, saving pulp. Boil pulp into five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation…

Instructions Heat water to 70 degrees and then mix in malt and grain. While stirring the mixture slowly heat to 160 degrees (raise temperature 5 degrees every two minutes). Keep mixture at 160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and dextrin. Filter off liquid…

Instructions Put corn in burlap bag and wet with warm water Place bag in a warm dark place and keep moist for about 10 days. When the sprouts are about a 1/4″ long the corn is ready for the next step. Wash the corn in a tub of water, rubbing…

Instructions Add One quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every 10 gallon batch. Start with hydrometer reading of about 60 or 65, do not exceed 70. Add 1 to 3 oz of yeast per 10 gallons of mash. Heat 1/4…

Instructions: Add two pounds of sugar per one gallon of water and one cup of honey for every ten gallon batch. Start hydrometer reading of about 90, do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallon mash. Heat 1/4 of your water to 120 or…

  Instructions Combine the cider, juice, sugars and cinnamon sticks in a large sauce pan. Over medium high heat, bring to a boil. Turn off heat and let it cool to room temperature. After it is cooled, mix it with the moonshine. Store in sterile mason jar. The more you…