Colors In Moonshine When Burn If It'S Good?

‘Lead Burns Red and Makes You Dead’ on MoonshineDVD.com “Lead burns red and makes you dead.” Ever heard the saying ” lead burns red and makes dead ” before? While it’s not nearly as popular as it once was back in the early 1900s, there are still plenty of people who use it when referring to moonshine stills.

The phrase is used to describe the flame color of moonshine when it’s set on fire. A red-burning flame usually indicates the presence of a toxic chemical or element, and as such, it should be avoided at all costs. Back in the early days of moonshining, stills were often constructed with automotive parts, such as radiators.

Unfortunately, this buildups of lead and other toxic chemicals in the moonshine. Moonshiners and consumers would use the lead burns red and makes you dead test to determine whether or not it was safe to drink. If the flame burned red, they would toss the moonshine out, believing there were toxins present.

If the flame burned blue, it was safe to drink.
To perform the test, moonshiners and people looking to buy moonshine would pour a small amount into a spoon and set it ablaze with a match.
Moonshine is naturally flammable due to its exceptionally high alcohol by volume content, so it doesn’t take much effort to set it on fire.

Once the moonshine caught fire, it would produce a flame that was usually either blue, yellow or red. The conventional wisdom supporting this phrase suggests that red-burning moonshine is the direct cause of lead. When lead is present in the moonshine, it burns red; therefore, it was common belief that red-burning moonshine was produced with automotive radiators.

But red isn’t the only ‘dangerous’ color associated with moonshine. If it burned yellow, it was usually tainted with some other foreign chemical. There are literally dozens of foreign chemicals that may trigger a yellow-burning flame. Ideally, moonshine should burn a smooth, clear blue with no other colors.

The problem with the lead burns red and makes you dead method is that it doesn’t reveal the presence of methanol. Methanol burns invisible; therefore, it’s not easily detected using this method. Even if a batch of moonshine burns blue, it may still contain the highly toxic chemical known as methanol.

Contents

0.1 What color should good moonshine burn?

1 Is Blue moonshine safe to drink?
2 How do you know when moonshine is ready to run?

What color should good moonshine burn?

Making moonshine alcohol is a fun hobby, it can involve the whole family (or just be a “father and son” or “father, son and grandson” activity) or it can involve some friends. Making your own moonshine alcohol can introduce you to a whole community of people who have the same passion like you, one that does not create damage, is interesting and does not require a big financial investment.

However, if you want to properly enjoy your homemade moonshine, then you need to pay attention to how you prepare it, as well as to the ways to test your moonshine and see if it’s any good.
Hence, before making the moonshine alcohol, you need to be careful to the next safety tips: • Always use a pure copper moonshine still.

Using copper is not just a traditional way of making moonshine, but it has huge benefits such as absorbing syntheses with sulfur, reducing bacterial contamination, has great heat transfer properties and increases the entire quality of the product. • Always use a solder without lead.

Lead can cause health problems and, once in your organism, it is very hard to eliminate. Try a silver solder instead, for example. • Always use natural ingredients (water, sugar, yeast). • Make sure your moonshine still is very well sealed. Clean it with some water before using it, as this way you can also see if there are any leaks to it which might allow the alcohol vapor to escape, thus wasting your time and money.

If, however, you notice a leak during the process, try to seal it with flour paste (which is the best sealing material). If, you cannot do that, consider that the leak is still not very well sealed or find other leaks, then stop everything and do not start again until you repair your leak(s).

• Always use a collection pot made of glass, never of plastic and preferably of small mouth. And remember to place this vessel away from any fire or other form of heat. • Always dispose of the first bit of moonshine, in order to avoid contamination with methanol (which has a lower boiling point than ethanol).

Contagion with methanol can be noticed by the bad smell and taste of your moonshine and needs to be avoided, since it is toxic. Now, if you successfully made your moonshine alcohol, here are is how you properly ensure that the process went well and that you, in fact, made good moonshine: 1.

First, smell it.
If you notice a weird, chemical odor, do not drink it and proceed to the second step.2.
The best test is the spoon one.
No matter if your moonshine smells or not weird, this test needs to be done: put some moonshine in a spoon and light it on fire.
If your alcohol is: a) Red: there is lead in it, so do not drink it.

b) Yellow: you risk getting blind, so not drink it. c) Blue: best color to get, as it means you achieved your purpose of making good, safe, moonshine alcohol. d) If it has no color: basically, if it does not burn, then your process did not go as scheduled and you obtained some liquidwhich is not proper moonshine.

Is Blue moonshine safe to drink?

Why Did My Moonshine Come Out Blue? on MoonshineDVD.com Brown-colored apple pie moonshine. When it’s made correctly, moonshine should possess a crystal clear appearance — similar to good old fashioned H2O. Whether it’s brown (shown to the right), orange, or blue, colored moonshine is usually an indication of something wrong.

Blue in particular can be alarming, as most people associate blue with heavy chemicals. Does this mean you should toss out your batch of blue shine and reattempt another batch in your still? The short answer is NO, you shouldn’t drink blue-colored moonshine. There’s always a chance that the color was caused by some natural organic reaction, but there’s also a chance that it was caused by some buildup of toxic chemicals and/or heavy minerals.

Regardless of how badly you want to test it out, it’s not worth jeopardizing your health. Pour the blue moonshine down the drain and try again with a fresh batch. It’s also recommended that you dispose of any mash or other ingredients used in connection with your blue moonshine.

Even if they aren’t tainted, it’s simply not worth taking the risk.
Mash is cheap and easy to make, so there’s no reason why you should keep it.
What causes some moonshine to come out with a blue color? Unfortunately, there’s no easy answer to this question, as it could be one of dozens of different possibilities.

Coppers stills, for instance, are known to react with salts and other impurities. If these impurities are left inside your still when you use it to create moonshine, your batch of shine could turn out blue. Copper is the metal of choice for moonshine stills, but you must still clean them thoroughly before each use to ensure there’s no impurities or contaminants lingering behind.

So if you’re planning to create another batch of moonshine, make sure you clean your still thoroughly beforehand.
Don’t just wipe it down with an old towel and call it a day, but instead use white apple cider vinegar to clean each and every component of your still.
Apple cider vinegar is a safe all-natural compound with anti-viral and anti-bacterial properties.

Unlike bleach or other harsh chemicals, you don’t have to worry about tainting your still when using it. When you are finished cleaning your still, you can make a second attempt to create a batch of moonshine. Hopefully, a clean still will do the trick by preserving its clear appearance.

How do you know when moonshine is ready to run?

Hydrometer Wisdom: Monitoring Fermentation As with all matters of life, there are two ways of monitoring the fermentation of your mash: the easy way and the complicated way. If you’re a K.I.S.S. fan – not the band, but the „Keep It Simple, Stupid” philosophy – you’ll prepare the mash and just let it be.

A day or two after adding the yeast, you’ll see the airlock bubble – and know the stuff’s doing its fermenting business.
After 14 days, it should be about done.
If it still bubbles, let it sit for another few days, or until you see no bubbling for at least a minute or two.
Once there is no activity in the airlock, your mash is ready to run.

This is a non-scientific method but pretty reliable in judging when fermentation is completed. The scientific method isn’t actually that complicated either, and it will let you know that the mash has completely finished fermentation and determine its potential alcohol.

What you’ll need is a beer or wine hydrometer.
The hydrometer indicates the density, or specific gravity – SG – of a liquid, compared to water.
As alcohol is thinner than water, the higher the alcohol content, the deeper the float sinks.
Pure water has a specific gravity of 1.000 on the hydrometer scale.

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Temperature is a key factor when measuring the specific gravity of a liquid – the hydrometer should indicate the temperature it’s calibrated to, and also include an adjustment table. A standard measuring temperature is 20°C or 70 °F. Original Gravity – OG Measure the gravity of your mash before fermentation – and before adding the yeast.

The reading will be higher than 1.000, because of the sugars present in the mash. During fermentation, these sugars will be consumed by yeast causing the density and therefore specific gravity to lower. The number will be the lowest at the end of fermentation. Fill your hydrometer tube about 2/3 of an inch from the top with the wash/mash you wish to test.

Insert the hydrometer slowly not allowing it to drop. Give the hydrometer a light spin, to remove the air bubbles that may have formed.

Read where the surface of the liquid cuts the scale of the hydrometer.
You can also predict the potential alcohol of your mash from the original gravity.
Original Gravity – Potential Alcohol

062 → 7.875%
064 → 8.125%
066 → 8.375%
068 → 8.625
070 → 8.875%
072 → 9.125%
074 → 9.375%
076 → 9.75%
078 → 10%
080 → 10.25%
082 → 10.5%
084 → 10.75%
086 → 11%
088 → 11.25%
090 → 11.5%
092 → 11.75%
094 → 12.125%
096 → 12.375%
098 → 12.75%
100 → 13%
102 → 13.25%
104 → 13.5%
106 → 13.875%
108 → 14.125%

Final Gravity – FG Measure the specific gravity of the mash after the airlock slows down and you’re not getting much activity. If the reading is at 1.000 or less, it is definitely done. If it’s 1.020 or higher, you may want to wait a day or two and then take another reading. Keep taking readings, if needed, until the gravity stops dropping – which means the fermentation is complete.

A good rule of thumb: if the gravity hasn’t changed over the course of three days, then the mash is done fermenting.
Final Gravity – Potential Alcohol
Using the chart above and some math, you can calculate the alcohol content of your mash after fermentation is complete.
ABV = (OG – FG) x 131

For instance, if the OG reading is 1.092 and the FG is 0.99, the math goes like this: (1.092-.99) x 131 = 13.36% ABV Remember, this is a rough estimate, as many factors are at play. But the science will at least keep you busy until you’re ready to get your whiskey still running. Posted by Jason Stone on June 01, 2015 : Hydrometer Wisdom: Monitoring Fermentation

What color does good alcohol burn?

How to know type of alcohol by colour of flame and duration of combustion?

The major types of alcohol: ETHANOL, PROPANOL, IPA(ISOPROPYL ALCOHOL) AND METHANOL all have their own characteristic flame color which are observed during their combustion. ETHANOL burns with a BLUE FLAME but METHANOL also burns with A PALE BLUE FLAME but THE MAJOR DIFFERENCE is that METHANOL’S FLAME IS INVISIBLE, ISOPROPYL ALCOHOL is YELLOW in color whereas PROPANOL is COLORLESS, The other main difference is in the TIME IN WHICH THE ALCOHOLS BURN FULLY, The LONGEST DURATION IN WHICH THE ALCOHOL BURNS IS IPA(ISOPROPYL ALCOHOL) followed by ETHANOL AND LASTLY METHANOL,FOR FURTHER DETAILS MAIL US AT:

Products: : How to know type of alcohol by colour of flame and duration of combustion?

What does it mean when moonshine burns blue?

Moonshine Lore Moonshine, white lightning, mountain dew, hooch, and white whiskey are terms used to describe high-proof distilled spirits that are generally produced illicitly. Moonshine is typically made with corn mash as the main ingredient.The word “moonshine” is believed to derive from the term “moonrakers” used for early English smugglers and the clandestine (i.e., by the light of the moon) nature of the operations of illegal Appalachian distillers who produced and distributed whiskey.The distillation was done at night to avoid discovery.

Moonshine was especially important to the Appalachian area. This white whiskey most likely entered the Appalachian region in the late 1700s to early 1800s. Scots-Irish immigrants from the Ulster region of Northern Ireland brought their recipe for their uisce beatha, Gaelic for “water of life”. The settlers made their whiskey without aging it, and this is the same recipe that became traditional in the Appalachian area.

Years after these initial settlers, moonshine served as a source of income for many Appalachian residents. In early 20th century Cocke County, Tennessee, farmers made moonshine from their own corn crop in order to transport more value in a smaller load.

Moonshine allowed them to bring in additional income while at the same time cutting down on transportation costs.
Moonshiners in Harlan County, Kentucky, like Maggie Bailey, made the whiskey to sell in order to provide for their families.
In modern usage, the term “moonshine” ordinarily implies that the liquor is produced illegally; however, the term has also been used on the labels of some legal products as a way of marketing them as providing a similar drinking experience as found with illegal liquor.

Making Shine Distilling moonshine is a remarkably simple process, requiring four main ingredients: corn, sugar, yeast, and water. Corn can be substituted with various ingredients, including barley, rye, or fruit, but corn is most often used because it is cheap and easy to obtain.

Some shiners used hog feed, which can be bought in large amounts without arousing suspicion.
Without going into needless detail, the corn, sugar, and water are combined with the yeast, and the yeast processes the sugars, creating alcohol.
The resulting mash is heated nearly to boiling, which hastens the fermentation and releases alcohol steam.

The steam is carefully filtered to remove any solid ingredients, then diverted into a device called a “worm.” The worm is a coiled copper pipe bathed in cold water, which causes the alcohol steam to condense into moonshine. Safety Alcohol concentrations above 50% ABV (alcohol by volume 101 proof) are flammable and therefore dangerous if improperly handled or stored.

This is especially true during the distilling process when vaporized alcohol may accumulate in the air to dangerous concentrations if adequate ventilation has not been provided. In our opinion and for this very reason electrically heated boilers have a distinct advantage over a boiler heated with a open flame.

In our opinion you have very little control over temperature when heating with wood or propane. Tests A quick estimate of the alcoholic strength, or proof, of the distillate (the ratio of alcohol to water) was often achieved by shaking a clear container of the distillate.

Large bubbles with a short duration indicate a higher alcohol content, while smaller bubbles that disappear more slowly indicate lower alcohol content.
A common folk test for the quality of moonshine was to pour a small quantity of it into a spoon and set it on fire.
The theory was that a safe distillate burns with a blue flame, but a tainted distillate burns with a yellow flame.

Practitioners of this simple test also held that if a radiator coil had been used as a condenser, then there would be lead in the distillate, which would give a reddish flame. This led to the mnemonic, “Lead burns red and makes you dead.” or “Red means dead.”Although the flame test will show the presence of lead and fusel oils, it will not reveal the presence of methanol (also poisonous), which burns with an invisible flame.

What color is methanol flame?

2.6. Burning Characteristics and Heat Flux to Exposed Objects – Liquid fuels, such as propane, butane, naphtha, petrol, kerosene, etc. all burn with a luminous flame resulting from glowing soot particles. Pure methanol and ethanol generally burn cleanly with a bluish flame color and very limited luminosity.

In daylight, it may be difficult to spot such flames.
Since water has a lower vapor pressure than methanol and ethanol, the liquid left in the burner unit will be enriched in water especially during the terminal phase of the combustion.
This may result in very small and invisible flames during the last minutes before flame out.

It may therefore be anticipated that tiny flames may persist in a seemingly extinguished bioethanol heater or fire place. The user may be unaware of these flames representing an ignition source during refueling. The heat flux to an object exposed to hot flames may be expressed by: Q ˙ ” = h ( T f − T s ) + ϕ ε f σ T f 4 ( W / m 2 ), (7) where h (W/m K) is the convective heat transfer coefficient, T f (K) is the temperature of the flame, T s (K) is the temperature of the exposed surface, ϕ is the view factor, ε is the flame emissivity, and σ (5.67 × 10 −8 W/m 2 K 4 ) is the Stefan–Boltzmann constant.

The emissivity of the flames is given by: where K (1/m) is the extinction coefficient and L (m) is the optical flame thickness. Methanol and ethanol burns very clean and is associated with very low extinction coefficients, typically about 0.37, This is an order of magnitude less than for other hydrocarbons.

For small flame thicknesses, i.e., less than a foot, the emissivity as given by Equation (8) will be low and the heat transfer (Equation (7)) will be dominated by convection. Due to the lower radiant heat losses, i.e., low emissivity, the flame temperature is generally higher for the clean burning methanol and ethanol than for other hydrocarbons.

Estimating the heat transfer coefficient may be difficult. However, the range of 20–30 W/m 2 K may be appropriate for this type of natural convection, Assuming a flame temperature of 1500 K and a skin temperature of 310 K, this typically results in a convective heat flux of ≈30 kW/m 2, Exposing naked skin to this heat flux quickly heats the skin surface, and the basal layer, to temperatures associated with burn injuries,

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If combustible clothing textiles are exposed to flames of this heat flux or hit by burning liquid, the fabric is pilot-ignited almost instantaneously. Burning liquid in direct contact with the body may prolong the period of high heat fluxes and result in very severe burns.

What does it mean when moonshine burns red?

The phrase is used to describe the flame color of moonshine when it’s set on fire. A red-burning flame usually indicates the presence of a toxic chemical or element, and as such, it should be avoided at all costs. Back in the early days of moonshining, stills were often constructed with automotive parts, such as radiators.

If the flame burned blue, it was safe to drink.
To perform the test, moonshiners and people looking to buy moonshine would pour a small amount into a spoon and set it ablaze with a match.
Moonshine is naturally flammable due to its exceptionally high alcohol by volume content, so it doesn’t take much effort to set it on fire.

But red isn’t the only ‘dangerous’ color associated with moonshine.
If it burned yellow, it was usually tainted with some other foreign chemical.
There are literally dozens of foreign chemicals that may trigger a yellow-burning flame.
Ideally, moonshine should burn a smooth, clear blue with no other colors.

Can methanol burn blue?

Methanol, once known as wood alcohol, burns with a very pale blue flame, one that appears almost invisible in daylight. It’s what got Rick Mears into trouble during a pit stop in the 1981 Indianapolis 500 when his methanol-powered car caught on fire and nobody could tell exactly where to point the fire extinguisher.

Does moonshine expire?

Does Moonshine Go Bad? We’ve all been in a situation when we discover a bottle of wine stashed away in the kitchen cabinets and question if it is safe to consume. Fortunately, there isn’t a general time limit when this bottle is moonshine.

Moonshines are claimed to last for years when not opened; however, it is advised to be aware of when not to consume the beverage for safety and quality.
Here are some things alcohol enthusiasts need to know about the lifespan of moonshine, whether it spoils, and how to identify whether it’s unsafe to consume.
Its Shelf Life

Moonshine, like other alcoholic beverages, may be kept on the shelf unopened for an infinite period — it is distilled until no sugars are left. Traditional moonshine is good as long as the distillation process is complete and no sugar is present. Nevertheless, keep in mind that not all moonshines are made equally.

Moonshine does not need to be refrigerated and has a long shelf life due to its high alcohol content.
However, it would be best if you consumed it as soon as possible within the year of manufacturing.
After that, the moonshine’s flavor will start to degrade.
It is preferable to consume any unsealed bottles of moonshine right away.

Moonshine has a longer shelf life than other simple spirits, lasting up to six months after opening. However, once a bottle of moonshine is opened, the shelf life is only 2-3 years. Does Moonshine with Fruit Go Bad? Moonshine that contains fruits does not go bad.

However, flavored moonshine has a shorter shelf life due to the addition of sugars, which are present in fruit-infused beverages, making it not in its purest form. Nevertheless, there are several moonshine recipes available that cocktail enthusiasts like. It’s better to drink flavored moonshine with fruit bits or additional sweeteners during the first two to three months of purchase.

The quality of the moonshine may deteriorate beyond that point.

Signs That Indicate Bad Moonshine
Do you have any doubts about whether your moonshine has gone bad? Here are some obvious warning signs to be on the lookout for:
Weird Color

One aspect to pay attention to is the color of your beverage. If the moonshine seems to have an unusual color or texture, don’t drink it. If you’re still unsure, perform the spoon test by putting some moonshine on a spoon and lighting it on fire. A blue flame indicates that the alcohol is safe to consume, while a red or yellow flame indicates that the alcohol contains lead and should not be consumed.

Foul Taste
If the container is sealed and kept in a secure location (assuming that the manufacturer properly distilled the moonshine), it won’t hurt you to take a sip to evaluate the flavor.
Although technically safe to drink, moonshine that “goes bad” will have an unpleasant taste.
Alcohol Evaporation

When a bottle of moonshine is opened and then closed again, the alcohol evaporates slowly from air exposure. This process is long and might not be obvious immediately, but it will become self-evident after a few years. If the alcohol is kept in a warm environment, the process can be accelerated.

If the alcohol content is lower, the spirit will taste weaker and not be as potent overall, but that shouldn’t be your main concern when it comes to aging and flavoring moonshine.
Oxidation The term “oxidation” describes the chemical process that alters the alcohol’s atomic structure and is aided by exposure to air.

Oxidation causes flavored beverages to spoil and lose their flavor like fruit-infused moonshine. If moonshine is stored incorrectly, it will lose its alcohol potency, taste bad, and be unfit for consumption. What Happens When You Drink Bad Moonshine People will only become drunker if they consume bad moonshine.

However, consuming large amounts of spoiled moonshine exposes one to methanol, which can be very dangerous to one’s health once metabolized. One of two things can happen when methanol is found in a bad batch of moonshine, either it can harm your optic nerve, leaving you permanently blind, or it can cause death.

For this reason, you should immediately seek medical attention if you drink bad moonshine. What about moonshine in the heat? Does Moonshine Go Bad in the Heat? Although moonshine doesn’t spoil like other foods and beverages in the heat, it can still be affected.

This is mainly due to chemistry, as the chemical components contained within the strong distilled spirits change over time when exposed to light and warmth.
This can lead to a difference in flavor, without diluting or decreasing the alcohol content.
As such, proper storage of your moonshine is key; if you’d like to enjoy it at its original taste, then you’ll want to make sure that the temperature doesn’t get too hot and that your moonshine is stored away from direct sunlight and humidity.

Generally speaking, however, pure moonshine will remain unaffected by consistent heat if kept properly sealed in a container devoid of air. Since bacteria need air to grow they won’t be able to contaminate the product with their presence; meaning as long as you don’t open your bottle of shine it’s highly unlikely for it to go bad before you decide to drink it.

By following these simple steps of storing your moonshine correctly, there should be nothing standing between you and a happy evening sipping pearly white liquor under the stars! Can I freeze moonshine? Does Moonshine Freeze? It is possible to freeze moonshine.
Bottles of moonshine can freeze at a temperature of -235 °F, which is lower than the temperature of a regular freezer.

Moonshine typically has an alcohol content of approximately 40%, necessitating a frigid environment to allow it to freeze completely. Does Moonshine Have to be Refrigerated? Moonshine is an especially strong spirit, traditionally made from corn mash or other grains and sugar.

These spirits don’t necessarily need to be refrigerated, although it can help extend the shelf life of a flavored version that has already been opened.
Refrigeration helps slow down the oxidation process and reduce the risk of sugars spoiling too quickly.
Of course, most people will want to save refrigerator space for their more essential food items.

Unopened flavored moonshines can still last many years without the need for refrigeration. For this reason, a fridge is only truly necessary if you’ve already opened your drink; otherwise, traditional storage methods are perfectly adequate. In any case, making sure your moonshine is stored in dark cool conditions – whether that’s in the refrigerator or not – is always a good idea to ensure its quality remains as best as possible over time.

How To Store Moonshine So It Lasts Properly storing moonshine is a critical step to ensuring its quality and flavor. To keep it in its best state, store it in a cold, dark place away from direct sunlight. Light and heat can diminish the flavor of the liquor. Specific storage containers should also be used, such as tiny bottles or glass vessels so as to reduce air exposure that could lead to oxidation: a process where oxygen reduces the atomic makeup of alcohol.

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While traditional moonshine was stored in wooden barrels for long-term storage, modern manufacturers are using glass jars when commercially selling the product. However, it is important to note that flavored moonshines may be more prone to bacterial growth compared to standard moonshine due to their absence of additives and sugar concentration levels.

As such, these products should be consumed much sooner than unflavored versions. Taking all steps for proper storage of moonshine will help ensure that it retains its distinctive characteristics and flavor for years after it has been stored safely. Keep Your Moonshine Stock Fresh – Buy Tennessee Shine Co That’s all there is to it — as long as you’ve stored your bottle of genuine moonshine properly and purchased it from a reputable seller, its shelf life is unbounded.

If you’re an enthusiast living in Pigeon Forge, Wears Valley, Sevierville, or Gatlinburg and likes to keep an ample supply of your preferred alcoholic beverage on hand, look no further than Tennessee Shine Co. Our company offers several moonshine varieties, boasting sophisticated flavors linked to recipes handed down through generations.

How hot should I run my moonshine still?

Still Head Temperature For Making Moonshine – When To Start And Finish Collecting – Knowing when to start collecting moonshine from your still and when to finish is very important. You will often start to see some product dripping from your still when the Head / Column temperature reaches 56 Celsius.

But generally the temperature range that you want to collect Moonshine within is between 78-82 °C and we generally stop collecting the distillate once we start getting fusels coming out.
This is generally happens at a head temperature of 94 °C or higher.
To Learn more about the process of Making Moonshine Head over to our page.

: Still Temperature Guide For Making Moonshine

What happens if you run mash too early?

What Happens if I Run my Mash too Early? – If you run your mash too early, you run the risk of getting a lower yield of alcohol as the fermentable sugars are not fully converted into ethanol. You also run the risk of your mash boiling over during the distillation process because of the sugar present in the mash.

What does it mean when moonshine burns blue?

Moonshine was especially important to the Appalachian area.
This white whiskey most likely entered the Appalachian region in the late 1700s to early 1800s.
Scots-Irish immigrants from the Ulster region of Northern Ireland brought their recipe for their uisce beatha, Gaelic for “water of life”.
The settlers made their whiskey without aging it, and this is the same recipe that became traditional in the Appalachian area.

Moonshine allowed them to bring in additional income while at the same time cutting down on transportation costs. Moonshiners in Harlan County, Kentucky, like Maggie Bailey, made the whiskey to sell in order to provide for their families. In modern usage, the term “moonshine” ordinarily implies that the liquor is produced illegally; however, the term has also been used on the labels of some legal products as a way of marketing them as providing a similar drinking experience as found with illegal liquor.

Some shiners used hog feed, which can be bought in large amounts without arousing suspicion. Without going into needless detail, the corn, sugar, and water are combined with the yeast, and the yeast processes the sugars, creating alcohol. The resulting mash is heated nearly to boiling, which hastens the fermentation and releases alcohol steam.

Large bubbles with a short duration indicate a higher alcohol content, while smaller bubbles that disappear more slowly indicate lower alcohol content. A common folk test for the quality of moonshine was to pour a small quantity of it into a spoon and set it on fire. The theory was that a safe distillate burns with a blue flame, but a tainted distillate burns with a yellow flame.

What color does good alcohol burn?

How to know type of alcohol by colour of flame and duration of combustion?

Products: : How to know type of alcohol by colour of flame and duration of combustion?

What Colour should alcohol burn?

In daylight, it may be difficult to spot such flames.
Since water has a lower vapor pressure than methanol and ethanol, the liquid left in the burner unit will be enriched in water especially during the terminal phase of the combustion.
This may result in very small and invisible flames during the last minutes before flame out.