One of the things you will notice about moonshining is that there are a lot of scientific terms. But in practice there is. When you first start making moonshine, you are often preoccupied with getting the basic skills down. This works because alcohol is thinner than water so the higher the volume of alcohol, the lower the float will sink. Making moonshine requires many different elements. For the purists, a corn whiskey mash is the route to a true-to-history, smooth, full-flavor moonshine. The specific gravity you've been reading about probably pertains to all grain mashes. iN THE MEANTIME .. i WANT TO TRY RICE MASH HEARD RUMOURS BUT NOT SURE WHAT TO EXPECT FROM IT MAYBE HARSH ? A sugarhead most shoot for around 10% to 12%; Or more product from a single still charge; But the added sugar will dilute the flavors; When first starting AG it can be tough hitting the numbers you want; And sugar makes a good little supplement if needed; DME or LME would be better if AG is really what your after; Anything collected under 80% ABV on this run is considered a Sour Mash whiskey; Congratulations! Please note, the design of our website does not allow us to respond directly to blog comments. Once finished, transfer to a still and distill. However, you are not alone in this endeavor. While certainly not a step that beginners need to worry themselves with, adjusting the PH of your mash is a helpful additional step to improve the health of your yeast as well as enhance what you can expect to extract from grain. Thanks to all authors for creating a page that has been read 175,201 times. When the yeast in your mash/wash eats the sugar and turns it into alcohol, it also releases carbon dioxide. I've always went by a recipe and then waited for the bubbles in the air lock to slow to below 3 bubbles a minute. Read where the surface of the liquid hits the hydrometer. Get your FREE Ebook by clicking the link below. Any posts asking distilling questions will be deleted. As long as you add enugh to get activity in a reasonable amount of time (a day to two days) you are going to be OK. Heck they made beer and wine without adding yeast for hundreds of years. Esters help add flavor and aroma to beer. The first reading is before adding or pitching the yeast. Though, this method can completely change the recipe if all other factors remain the same, so a popular method for increasing the ABV of an existing beer recipe without bringing much change, is to simply add more sugar into the mix. Before we get started, a reminder: Distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. Though other ingredients are sometimes added to provide a distinctive flavor or to increase the proof. Besides there's plenty yeast even if it looks crystal clear. Anyone who has ever allowed a sauce to burn on the stove knows that not only does it result in a big mess to scrape off, but also a burn taste in your entire batch. Instead, we suggest getting a quality craft still with a thorough manual and easy to understand instructions. Keep reading for tips from our reviewer on how to read Plato, Balling, or Brix scales. Dirt, dust, bugs and bacteria can all impact the taste and quality of your final product. Before you add your yeast it is important to measure the gravity in your mash. Affiliate Disclaimer HowToMoonshine.co is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If all of these steps seem a little too much for your right now, dont worry. This can also occur if the mash is not allowed to ferment long enough to convert all of the fermentable sugars into alcohol. Ive tried to recreate it,but no luck. Its a win-win. HOW TO DETERMINE YOUR ABV DETERMINING YOUR ORIGINAL GRAVITY. With this type of set it and forget it system is not exactly scientific, but pretty simple and effective. It's called a triple scale hydrometer because it has three scale on it's spine. yeah, after reading I figured the airlock watching wasnt the best practice. Less sugar = harsher taste, More starches are converted saving the cost of sugar in larger batches. The more sugar in the liquid, the higher the reading. Your yeast depends on it. Although the first step called making a mash or making a wash, often happens in the kitchen, it is more complicated than following the average recipe. The one I am referring to has been going since the 11th. The problem is that this is more of a challenging environment for yeast and you tend to have more stalling and more production of nasty esters that come through in the liquor. This blog provides information for educational purposes only. Keep adding sugar until all sugar has been added / dissolved. There are several factors that can influence how long your mash will take to ferment. Re: Some specific gravity questions Youre right, plain sugar type washes often do ferment to less than 1. I can't get the pic resized to attach. The specific gravity you've been reading about probably pertains to all grain mashes. How much liquor will 5 gallons of mash make? But what ever floats your boat will work. With so many different parts at play, it is important to get some help to avoid wasting your time and ingredients. 000 Kas All grain, wine, beer, other fermentations, might not even get down to 1. A specific gravity hydrometer measures the sugar content of the wash and the mash to determine the potential alcohol (PA). What Does a Specific Gravity Hydrometer Measure? How to use a specific gravity hydrometer is easy if you follow along. The airlock IMO gives you quick feedback as to how the ferment is progressing and also allows you to just leave it for awhile if you can't get to running it. Your alcohol by volume refers to the amount of alcohol in your shine and can be easily converted into the 'proof' of your shine. After I drain the initial mash I add the lautering water and let that soak for 10 minutes. First time using cracked corn. As a rule, for a healthy ferment you want oxygen introduced at the onset of fermentation and not afterwards. I also always ferment in my basement so if I left an open ferment inside my wife would kill me. To find the equipment, head to the Upgrades area of the store. Mountain brandy is ready to run Moonshine - Jody Medford. Good tasting beer makes good tasting liquor (usually). But can be expensive. At this range you get a great tasting, smooth shine. It depends on what type of wash you have but as a general rule of thumb, it is best to distil within 2-3 days after fermentation is complete. Need help with the next step? Make sure that where you are storing your mash is going to be out of direct sunlight or drafts where an even temperature can be maintained. If you want to increase the strength of your Moonshine, youre going to need to purchase various ugprades from the Moonshiner Store. : Is there anything worse than spending a bunch of time and money on making moonshine only to have it, This nasty compound is one of the reasons that, These nasty compounds can cause your mash to, If your mash is overly sweet there are two possible reasons. If you havent signed up for our newsletter, please take a moment and do so. Read the hydrometer scale at the lowest point of the surface of the liquid. 00 It depends on the additional things in the liquid, suspended solids, unfermentable sugars, etc. After the mash or wash has finished fermenting which can take up to 2 weeks; take a final reading with a specific gravity hydrometer and write down the final gravity or (FG) as stated in the steps above. YOU GUYS KNOW YOUR STUFF !! This is an essential process that involves mixing moonshine ingredients to prepare for the fermentation process. In beer acetaldehyde tastes like green apples and can happen when a mash does not finish fermentation, when a wash is oxygenated or when a mash sits too long without being distilled. In simple terms, moonshine is an unaged spirit distilled in a copper pot still from a mash made primarily of barley and corn. Like the experiments we learned in science class, making moonshine requirements close attention paid to the many different variables such as time, temperature, and pH level. The specific gravity hydrometer is used 2 or more times during the moonshining process. by RevSpaminator Fri Sep 07, 2012 10:06 am, Post While most home distillers will use the method of fermentation that includes an airtight seal and an airlock to let gas out while keeping air in. The Moonshiners update is here, and that means players can finally start building up their own illegal alcohol business in Red Dead Online. So, I would say stirring during fermentation is a good thing to do. Temperature will also play a role in the hydrometer reading.It is important to ensure your hydrometer is calibrated to a standard reading temperature is 70F or 20C. Products such as whisky, Bourbon, gin, vodka, and more are all defined in chapter 4 of the Beverage Alcohol Manual. An airlock isn't much of a tool for a distiller. Alcohol has a SG of 1.000 on the hydrometer scale. It is also an all-in-one kit that can be used as both a still and fermentor, saving you both time and money. . While this is not a necessary step, failing to do this step can result in the particles in your wash/mash getting burned on the bottom of your still. Healthy yeast is required for good fermentation. The higher the ABV the yeast has to live in, the more stressed they get, and eventually will die off. Therefore this article is for educational purposes only and we highly recommend that you read our legal summary for more information on the legalities of distillation before proceeding. To make peach moonshine mash, you'll need at least half a bushel of peaches. We offer quality craft stills, easy-to-understand manuals, how-to guides, and step-by-step recipes. Alcohol is thinner than water so the higher the volume of alcohol, the lower the float will sink. by whistlewetter Fri Jan 23, 2015 4:02 pm, Post Forget watching the airlock. To do this is fairly simple. Youd think if people start a web site that people like me visit , would create or at least answer the people that visit your site so if they did want to make there own fuel for there mower could find the answers they need to now lawn mowers sometimes run better when the fuel smells n tastes better also better gas mileage . Why do I collect any thing after the hearts? If your reading is 1.020 or higher, you should wait a few days. Gently add your hydrometer and roll the hydrometer slowly in your hands to remove any bubbles. If you dont see any bubbles in your airlock after 18-48 hours then check to make sure your bucket is airtight. Remember to dispose of your test batch and do not add it back to your mash. Do not simply pour it in. : This works in the same way as bentonite except you add water to this sparkolloid before you add it to your mash. You can then use your readings to help determine what your ABV will be once your distillation is complete. Grab your Batch Record Labels! I cannot wait to try this out and try some moonshine. A second trick for advanced distillers is using tincture of iodine to determine if all starches have been completely converted into sugar. The last run I stopped after it wouldnt light on fire anymore and after 3 gallons of mash I only yielded about 20 ounces and that took about 3 hours per gallon to distill. Anything below a 7 is good for beer. No matter how you choose to aerate, the most important thing is that you do it. What should the specific gravity of a sugar wash be? by Jimbo Fri Jan 23, 2015 3:54 pm, Post I didn't get an infection either. Insert the hydrometer slowly not allowing it to drop. A general rule of thumb is to watch for a cease in activity in your airlock. by whistlewetter Fri Jan 23, 2015 11:02 am, Post Wild yeast contamination can contribute to the presence of phenolic compounds. Yes, its so easy. A 6% to 8% ABV ferment range is a really good range for good flavors and less waste on the alcohol side. Add cool water and/or ice until you're at a volume of about 6.6 gallons, cooling the "sugar water" mixture so that it reaches 100 F. Take a hydrometer reading to find out your specific gravity (and write it down!). As an example, if you test your mash/wash before adding the yeast and the reading is 1.040, then the density of the solution is 1.04 times that of water. Would you like other ways to use moonshine? You can go as high as 1.100 and get closer to 15% ABV in the wash. It taste like wine with just a very faint sweetness. The second reading is when the fermentation has stopped in the mash, wort, or wort. This is amazing! Most shiners I knew used malted corn. A Hydrometer is used to determine the density or specific gravity (SG) of a liquid in comparison to water. I plan on building an insulated box big enough to hold two carboys and try to use a light bulb as a heat source. Then, siphon into a still, being careful to not overfill (the vapor cone should not contain any liquid). Oxygen: Yeast needs oxygen to jumpstart fermentation and this is why it is important to aerate your mash before fermentation. Checking to make sure you are going to get a strong output is a great relief. Ethanol fermentation is only one of the three types of fermentation. Note: The the collection bucket and the fermentation vessel can actually be the same container. For those of us without a science degree, or simply those who did not pay enough attention during their high school science classes, this is the act in which the benecial microbes (yeast) react to the sugars in the mash to produce ethanol. How Much Percent Of Alcohol Is In A White Claw? by MitchyBourbon Thu Jan 22, 2015 4:45 pm, Post Give the hydrometer a light spin, to remove the air bubbles that may have formed. Our original brix was 6 (which is different than potential / starting alcohol) with an estimated specific gravity of 1.024. In this guide well teach you how to make stronger Moonshine, which will allow you to attract more patrons to your bar, as well as earn more money off your product. Everything below seven is acidic and everything above 7 is alkaline (also called base). If your, Different Techniques to Clear your Mash/Shine. Our FREE e-book details how to make your first mash, ferment successfully and even includes three easy to make moonshine recipes! Now that you have removed the carbon dioxide from your mash/shine, it is time to clarify. Heres a simple way they would use to make a corn whiskey mash with some additional options for the advanced distiller: Heat 5 gallons of mash water up to 165F. If its 1. Shoot for a final temperature of 96 degrees and adjust heat of additional water accordingly. Make sure you have enough liquid in the test jar at least up to the top reading on the jar. This will tell you that the fermentation is working properly. The reason why you use sugar in a mash is basically because your yeast consumes the sugar, converting it into alcohol. It will absorb water, expand and then slowly settle to the bottom grabbing the particles from your mixture as it falls. My question is, again if I have a grasp on this, is it bad to be above 1.06? #moonshiner #moonshine". Original Gravity - Potential Alcohol 062 7. They will give off foul smells and flavors around this ABV. by shadylane Thu Jan 22, 2015 4:20 pm, Post You can do this by adhering to the recommended temperature on your yeast and keeping it as consistent as possible. We recommend shooting for an ABV of 10% to 15%. by whistlewetter Fri Jan 23, 2015 3:40 pm, Post by Prairiepiss Mon Sep 10, 2012 7:32 am, Post When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail. To make a sweet feed moonshine mash, follow these steps. Moonshine was traditionally in the mountains of Appalachia with simple ingredients available to farmers and common folk. However, you'll notice that "moonshine" is conspicuously absent. You can also use a PH reader that will read the entire scale and give you a precise reading. To lower the PH of your mash add lemon juice. What specific gravity should corn mash be? The brewing hydrometer. Remember, while brewing is legal in almost all US states, distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. The closest definition you'll find is for a "white whiskey," which is actually what moonshine is - clear (unaged) whiskey. Also, it is never advisable to put any non sanitized object into your mash, especially your hands! Shooting for a starting alcohol higher than this may cause off flavors to show up in the wash and final product due to stressed yeast. The second is that you need to prepare the gelatin with water according to the instructions. by hamshine Fri Jan 23, 2015 2:45 pm, Post Clearing your mash is an important step to maintain the integrity of your moonshine. Add entire package of turbo yeast while stirring vigorously to dissolve . Specific gravity, Potential alcohol, the brix standard. Read where the surface of the liquid cuts the scale of the hydrometer. by hamshine Fri Jan 23, 2015 1:58 pm, Post The first thing you'll need for making moonshine is a mash. how mush yeast is added on the corn shine recipe for 5 gallon kettle. TP, these are top fermenting yeast, the ones that settled aren't doing much anyway. If it still bubbles, let it sit for another few days, or until you see no bubbling for at least a minute or two. If you want to check if your mash is ready for distillation you can do so with a simple iodine test. A single highly productive apple tree can make many bushels of apples. Up to a point. Table spoon of yeast per gallon. Overly Dry: If your mash has absolutely no sweetness-or taste-your yeast is to blame. The low proof of your distillate was also because of the low alcohol content of your wash. I've got a bourbon mash (12lb cracked corn, 4lb 2-row, 1lb rye, final vol 6gal) that started at 1.080 and it looks like it's going to finish fermenting around 1.014 (8.7% abv). Take a reading with the specific gravity hydrometer. If your reading is 1.000 your mash is ready to distill. Throw in some sugar, yeast, and pearl ash for flavor, then let the mixture ferment for about a week or two. Several other signs can indicate whether fermentation is taking place. Use sugar as a supplement to a shortfall in the mashing process. In this ebook, we go step by step on exactly how to make your first mash, ferment, and do your first run. Sparkolloid will usually clear your mash in about 24-48 hours. The airlock will show activity so you can essentially check in on your mash without lifting the lid. Of course, using a hydrometer is not strictly necessary in making moonshine. Typically, this happens before fermentation takes place and before you add yeast to your mash. At How to Moonshine, we believe in supporting you every step of the way. We have created a SHOP PAGE with products we like to use and we HIGHLY recommend using them for all phases of making moonshine. Since there no standard recipe for moonshine (like there is for Bourbon), it can be made from any combination of grains in any type of still. Youll need a fair amount of equipment to process the fruit and make the apple moonshine mash. A gallon of home-brewed mead after fermentation has taken place. Our parent blog and channel have the how-to, recipes, and more. If you purchased the hydrometer kit, a 250 ml test jar will be included. taste it to see if it is dry "no sweet taste". 4% to 6% ABV AG is not unheard of. Some examples of acetic acid fermentation are apple cider vinegar, wine vinegar and kombucha. Joshua holds a Bachelor of Fine Arts in Creative Writing and has been exploring the world of video games for as long as he can remember. Gas: By allowing an open air environment gas can more easily. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. Refer to our PH section above for how to calculate and adjust the PH of your mash. Leave it sit for a week to ferment and another week to settle. The 3 Scales on the Gravity Specific Hydrometer. Just check out our Copperhead All-in-One Still. This is the most cost effective method as it requires you to add nothing to your mash or shine. Or if the product does fail, you may not want to repeat that mistake again! This recipe will be a "corn whiskey" or "white lightning" if aged for at least 2 years in white oak barrels that can be new or charred which is not necessary for the aging process. Original Gravity Potential Alcohol. By spinning the hydrometer, you are ensuring it does not stick to the side of the jar and releases any air bubbles that could interfere with reading the scale. Yes, it can be very confusing for all the names and labels. Add the sweet feed and cook for 90 minutes, Add 1 package of high proof distillers yeast. Traditionally many moonshiners would ferment in the open-air. Original Gravity OG Measure the gravity of your mash before fermentation and before adding the yeast. Most of the sulfur is removed naturally from the carbon dioxide produced by your yeast. Thanks in advance for the education. However, too much sugar in your mash can actually hinder your yeasts ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine. Turn off heat when target temperature is reached and stir in the 8.5 pounds of corn. This is where hydrometer readings are handy, because helps you determine how much sugar is already in the mash and how much sugar you need to add in order to get the potential alcohol level youre looking for. In general, fermentation takes a steady temperature, good environment and lots of patience. Final Gravity Potential Alcohol Using the chart above and some math, you can calculate the alcohol content of your mash after fermentation is complete. Step 1 - Shake up a Mason Jar bottle of Moonshine Step 2 - Watch how fast bubbles dissipate at this point your checking the "bead" (see picture) The faster the bubbles disappear the higher the content of alcohol. Which is the range most shoot for with AG mashes. However, sweet feed is generally oats, barley, corn, and also typically contains some molasses (cane sugar). Using a gravity calculator is a great way to get this information easily. I stuck it in a tub of hot water as well as used a fish tank heater. Cooking a thin mash is an easy way to double the quantity of mash while retaining some of the natural grain flavor of corn whiskey. The Largest Online Resource for Distillers, Post Could you use corn maze malt instead of Barley malt to make it gluten free? How to measure Specific Gravity The most common method of taking an SG reading is using a saccharometer, more commonly known as a triple scale hydrometer. Temperature: Your temperature needs will depend on the manufacturers instructions on the yeast you have used. However, the warmer the temperature the faster fermentation will complete. The specific gravity of water is 1.000 and can be measured using a triple scale hydrometer. Always well presented INFORMATION !! This is the question on everybodys mind when they purchase a still. Many distillers will also call the specific gravity a brewing hydrometer. Joined: Tue Mar 30, 2010 1:29 pm. Refer to the instructions that came with the hydrometer you purchased. If your adding sugar to an AG mash to up the ABV just a little. The hydrometer indicates the density, or specific gravity SG of a liquid, compared to water. After 14 days, check your airlock. I put another mash in the tub too just to see what happens. Leave it settle for another week and it will be ready to distill. Stir the mash continuously for about 5 minutes then stir for a few seconds every five minutes until the temperature drops to 152F. 000, because of the sugars present in the mash. Sour mash is a technique that has been used for hundreds of years, if not more, to make whiskey mash. You can use precision test strips for testing PH, however not all strips are good for reading the entire PH scale. A buddy of mine screwed up his math on scaling down birdwatchers and fermented 21% with bakers yeast, And yet the brew shops still push turbo yeasts, Since were talking about yeast I have a question , Is there a rule of thumb on how much yeast to use per gallon of wash your making? Fill your hydrometer tube about 2/3 of an inch from the top with the wash/mash you wish to test. Your temperature needs will depend on the manufacturers instructions on the yeast you have used. 5-3 gallons of alcohol, A 10 gallon run will yield 2-4 gallons of alcohol. If I personally make or sell an item, I will mention this in the post for each item. by Prairiepiss Fri Sep 07, 2012 4:47 pm, Post Aerate then add 1 package of bread yeast. Heat 2 gallons of water (to no more than 120 degrees) and add sugar a few pounds at a time. Once you get this confirmation that the process is taking place, you can leave your mash for 14 days. Please see the footer for FBC Disclaimer, Privacy Policy, Terms, and Conditions. by whistlewetter Fri Jan 23, 2015 2:29 pm, Post Fortunately, grain batches made with rye, wheat or malted barley that are geared towards making a wash of 5 to 10 % alcohol should already contain enough nutrients to allow healthy yeast to thrive. Apple moonshine is one of the more popular styles among all of the various fruit moonshine mash options. Did this summary help you? So it will ferment out to 1.000 at 8%. Rest it longer. You can get a higher SG with all-grain than 1.05 but it gets more difficult since the more grain you use, the more it becomes a big pile of mush. Still on yeastbecause I just ran across this. Latent fermentation is anaerobic (in the absence of oxygen). It is also arguably equally important to get equipment that is easy to operate. Ok, so, if I am correct so far I have a question. A mash made with corn, barley, and rye is perhaps the most popular moonshine recipe of all time. The only way to be sure that fermentation has completed is by measuring the specific gravity. As you are ingesting your final product, it is important to get equipment made out of food-grade materials. Please read our complete legal summary for more information on the legalities of distillation .. Mikeinkaty wrote: Update. Theres too much sugar for the yeast strain youre using. Check out Non-Toxic Cleaners on the blog. In reality the east is throughout the whole mash or wash, Mashing, fermenting, flavoring and aging related hardware, http://homedistiller.org/forum/viewtopi d#p7104768, viewtopic.php?f=6&t=55219&p=7309262&hil e#p7309262, http://homedistiller.org/forum/viewtopi 3#p7283502. by wfw52 Fri Sep 07, 2012 6:33 am, Post That is not good protocol, but perhaps a little fun at first. It's made by starting with an actual mash, such as the one above, and then adding water and granular sugar to increase the quantity of wash. Yeast-Read this article to learn about yest pitching procedures. Check out everything you need to know about how to ferment your moonshine mash.