Checkout some of our favorite Moonshine Recipes
Good Whiskey - Our Favorite Moonshine Recipe
- Rain Water
- 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 malt you add 5 gallons of warm water, dissolve 5 pounds and 1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel or copper, under NO CIRCUMSTANCES USE ALUMINIUM
- Keep it covered with cheese cloth to keep the bugs out. Keep it in a warm place till it ferments.
- Afterwards, you can cook it off in your whiskey still.
- After you run the whiskey, it is clear like water. You can color it by taking a piece of dry fruit wood or maple, burn the fruit wood over a flame till it is blackened real good, then drop the burned fruit-wood in your clear whisky. In a few days the whiskey will be the color of store-bought whiskey.
Apple Pie Moonshine - Moonshine Recipe
- Apple Cider (Recommended 4 Cups)
- Apple Juice (Recommended 4 Cups)
- Brown Sugar (Recommended 1/2 Cups)
- White Sugar (Recommended 1/2 Cups)
- Cinnamon Sticks (Recommended 3 Sticks)
- Bottle of Moonshine (Recommended 750 ml)
- Combine the cider, juice, sugars and cinnamon sticks in a large sauce pan.
- Over medium heat in your Copper Moonshine Still, bring to 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
- NOTE: The more you let it age, the better the quality of the taste.
Blackbeard’s Rum - Moonshine Recipe
- Brown Sugar
- 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 130 degrees, only hot enough to melt the sugar, then stir in your sugar and then the honey last.
- Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees.
- Take the hydrometer reader and adjust as needed, then add your yeast
- 6 to 14 days to ferment
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