How To Make Choclate Flavored Moonshine?

How long does chocolate moonshine last?

Opened – If you have an opened bottle of moonshine, it is best to consume it immediately. Unlike other plain spirits with a longer shelf life, an opened bottle of moonshine can last up to six months. Flavored ones can last much shorter because air can enter the bottle. It can slightly change the quality of your moonshine.

What is the alcohol content of chocolate moonshine?

ALCOHOL CONTENT 60 proof; 30% A.B.V.

Can you add flavoring to alcohol?

Choose Your Liquor – Before starting any other step of this process, you must first pick your liquor. There are no limits to the type of alcohol you can infuse. Some of the most common liquors that blend well with various flavors include vodka, rum, tequila, gin, and Irish cream.

Like any other flavor combination, each of these drinks will have palates that make them more compatible with certain flavors. For example, vodka and tequila always pair well with citrus flavors, whereas Irish cream will need a more muted and creamier collaborator. Bonus tip: If you love the taste of your favorite alcoholic drink but can’t currently consume alcohol, try adding to your drink instead.

This liquid flavoring will mimic the classic taste of your favorite liquor or cocktail, so you can blend it with other flavors to create the perfect mocktail!

Does homemade flavored moonshine go bad?

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.

1. Signs That Indicate Bad Moonshine
2. Do you have any doubts about whether your moonshine has gone bad? Here are some obvious warning signs to be on the lookout for:
3. 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.

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.

Can flavored moonshine go bad?

So you’ve found a bottle of moonshine from yesteryear. Is it still fit to drink? This is a question I’ve asked myself recently. I heard different things coming from different sources, so I decided to do a little research on my own, and here’s the answer.

So, does moonshine go bad? In short, moonshine, like other plain spirits, does not really go bad. This means moonshine has an indefinite shelf life, unless you are dealing with a flavored option (which can spoil as a result of its high sugar density). Coming up, I’ll go over everything you need to know about moonshine and its shelf life so you can get the most out of your spirits.

Keep reading to find out if your moonshine is still good (or whether you should just chuck it!).

Can you get drunk on alcohol chocolates?

It’s extremely hard to actually get intoxicated from alcohol-infused chocolate – Natali Ximich/Shutterstock While the short answer is yes, there’s definitely a catch. You’ll need to consume a lot of alcoholic chocolates to actually become inebriated. Most people would need to consume more than 700 grams of chocolate to exceed the legal blood alcohol limit of,08%.

To get quite drunk, most would need to eat close to two kilograms (roughly 1.5 pounds), according to Good Food, At that point, you might as well just nosh on some candy while simultaneously indulging in an adult beverage. Back in 2014, Vice put this theory to the test — with one writer eating lots and lots of chocolate.

And as one can imagine, hilarity ensued. She bought a breathalyzer and as many liquor-marinated chocolates as she could afford, which amounted to 80 total. Even after consuming dozens of chocolates, the writer was barely impaired. She was, however, filled with candied regret.

Can chocolate liquor make you drunk?

Can you get drunk on the alcohol in chocolates? September 24, 2018, or to save recipes for later. You have reached your maximum number of saved items. Remove items from your to add more. Save this article for later Add articles to your saved list and come back to them anytime. This is part of the “Brain Food 2019: All your food and cooking questions, answered” collection A block of liqueur chocolate contains about eight millilitres of booze. Shutterstock Can you get drunk on the alcohol in chocolates? I’m wondering if it’s safe to let my kids eat liqueur chocolates.A. McMahon Yes. You can get absolutely Oliver-Reed-strength drunk on liqueur chocolates.

• You will, however, need to consume a lot.
• Take a 100-gram block of Cointreau Swiss Liqueur Chocolate.
• Eight per cent of that by weight is Cointreau, which is around 40 per cent alcohol by volume.
• So that is around eight millilitres of liqueur per block of chocolate.
• A standard shot is 30 millilitres so you would need to eat almost four 100-gram blocks of chocolate to get one shot of liqueur.

Most people would need to consume more than 700 grams of chocolate to be over the legal blood alcohol limit. To get quite drunk, most would need to eat close to two kilograms. Anyone silly enough to eat that amount of chocolate just to get drunk deserves the hyperglycaemic coma that would likely ensue. Cooking egg yolk in an emulsion before making mayonnaise reduces the risk of food poisoning. Supplied Eggs are a good source of salmonella, and raw egg mayonnaise has been associated with some unfortunate and preventable incidents of food poisoning. If made and held at an unsafe temperature – above 4C – salmonella can breed and cause food poisoning.

• All egg mayonnaise sold in supermarkets is made with pasteurised eggs.
• You can make an emulsion sauce by mixing two egg yolks with 30 millilitres of cider vinegar, 30 millilitres water, one teaspoon sugar, one teaspoon French mustard, a large pinch of salt and one cup of olive oil in a small heavy-based saucepan.

Place over very low heat, stir and allow to bubble. Remove from heat immediately and allow to cool for five minutes then pour very slowly into a food processor at high speed. You could also consider making the very delicious sauce gribiche made with hard-boiled egg, which is delicious with ham and baguette, on a terrine with cornichons or with poached chicken.

1. Take two small hard-boiled eggs, peeled and finely diced, a French shallot, finely diced, a tablespoon of baby capers, the same of chopped cornichons, sherry vinegar and Dijon mustard, three tablespoons of extra virgin olive oil and a pinch of salt and pepper.
2. Mix well and finish with several tablespoons of finely chopped flat leaf parsley.

Feedback Last week D. Fotheringham asked, “” S. Mc Donald suggested mixing the oil with “washing up detergent and a little milk then dilute with water to use as a spray for citrus as a low-cost, very safe way, to control quite a variety of pests. Also if you have a good compost set-up for all the vegetable scraps, garden leaves and grass cuttings, then the only other requirement is a good nitrogen source such as chicken poop pellets.

How do you infuse flavors?

I want whatever I cook be as flavorful and satisfying as possible but I don’t want to kill myself in the process. Which is why I love simple, easy tricks for making food taste good. And that is why I love infusions—they’re one of the easiest ways to infuse food with flavor.

1. What do I mean by an infusion? Infusing is basically steeping one ingredient—for example herbs, spices, or fruit—in another—for example water, milk, or alcohol—in order to flavor the latter with the former.
2. So when you steep a tea bag in hot water, you’re infusing.
3. When you drizzle garlic olive oil on your popcorn or chili oil on your stir-fry, you’re taking advantage of an infusion.

If you’re a gin lover, you’re an infusion lover—gin gets its signature flavor by being infused with juniper (plus other herbs and spices). These are some everyday ways that infusing adds flavor to food. But what happens if you get a little creative? You can make Early Grey ice cream, that’s what—by infusing a basic ice cream recipe with Earl Grey tea.

1. You can make a Rosemary Meyer Lemon Drop, thanks to rosemary-infused simple syrup.
2. And you can make Bay-Infused Chocolate Pot de Crème (pictured), the snazziest, sexiest, tastiest homemade chocolate pudding ever, thanks to a few fresh bay leaves tossed into the pudding base.
3. Chocolate Pot de Crème would be pretty perfect for Valentine’s Day.

Just sayin’.) The bottom line is that any liquid can be infused, including water, vinegar, oil, milk, cream, sugar syrup, fruit puree, wine, liquor, and honey. And any herb, spice, fruit, or aromatic can be an infuser, including berries, citrus zest, basil, mint, lemon verbena, ginger, cinnamon, vanilla, lavender, and tea.

And although heat isn’t always required, it usually helps. So any time you’re heating a liquid for a recipe anyway, it’s a no-brainer to consider an infusion. A few infusory tips: How much to add? It depends on the nature of the liquid and the potency of your infuser. Generally, a fat-based liquid like olive oil or cream is better at absorbing flavors than a water- or alcohol-based liquid.

So you’ll need less citrus zest to make citrus olive oil than to make citrus vodka. And if you’re making an herbed honey, you’ll need less rosemary than you would mint, because rosemary is stronger. How long to steep? That also depends on the nature of your liquid and the strength of your steeper.

1. Start out with a ratio of two cups liquid to about a half cup of herb leaves, half of a vanilla pod, two cinnamon sticks, four inches of fresh ginger, three sprigs of lavender, or zest from 2 citrus fruits.
2. Then steep for about thirty minutes, taste, and adjust as necessary.
3. Sometimes infusers can use a little help.

Herbs, for instance, will give up more flavor if they’re muddled or bruised. A vanilla bean will release more flavor if you split and scrape it, adding both the seeds and the remaining pod to the liquid. And generally, more surface area equals more flavor.

1. So minced ginger, for example, will yield more gingery-ness than sliced.
2. Make some Bay-Infused Chocolate Pot de Crème to really experience the difference that an easy, additional layer of flavor can provide.
3. Then branch out to chai tea-infused honey drizzled over oatmeal.
4. Basil-infused whipped cream on of fruit salad.

And lavender-infused lemon curd made into lavender lemon meringue pie. Infusing is easy. It can make your dish more delish. And the possibilities are endless.

How to make fake tasting alcohol?

How to make a mocktail without a recipe – How to make a mocktail? It’s easy to mix something together: but often with no alcohol it ends up testing like fruit juice. Instead, here are a few tricks for adding complexity to the flavor of your free-form mocktails:

• Use bubbly mixers. Soda water, tonic water, and even ginger ale or ginger beer and great for adding lift to your mocktails with carbonated bubbles. When in doubt: add bubbles!
• Consider a “mock” alcohol to add complexity. Here’s a cool mocktail trick: a teaspoon or two of caper juice or pickle juice can taste like alcohol! It sounds weird, but it actually works. Our Virgin Margarita recipe below has a hint of pickle juice, which gives a finish that tastes oddly like tequila.
• Try fancy simple syrups. Layering flavors helps mocktail recipes taste interesting instead of one-note. Try a homemade syrup like Mint Simple Syrup, Ginger Simple Syrup, Rosemary Simple Syrup or Lavender Simple Syrup,
• Consider non-alcoholic bitters. A few dashes of bitters add herbal complexity to cocktails. There are some non-alcoholic brands that you can experiment with for mocktails, too! See also: this Bitters and Soda almost mocktail!
• Load up on fancy garnishes and clear ice. It’s all about presentation! The fun thing about our cocktail recipes is not just that they taste good: they look beautiful, too! Try clear ice, artisan style crystal clear ice that makes your drink look like it came from a fancy bar. Depending on the drink, load up on cocktail cherries, citrus wedges, or fresh herbs.

Can moonshine be flavored?

Different Types of Flavored Moonshine Moonshine is a treat that has its roots in frontier states such as, Today’s drinks are the tasty products of hundreds of years of refinement. You can even get flavored moonshine to put a new spin on your favorite cocktails.

What if you’ve never had flavored moonshine before? How can you tell which you’ll like? The first step is figuring out which category tickles your taste buds. TASTING MOONSHINE FLAVOR VARIETIES It turns out moonshine goes with a wide range of flavors, which is why we love to mix and match sweet, spicy, and decadent.

However, most offerings fall into one of three categories: dessert, fruity, and candy. All three are delicious. WHAT DESSERT FLAVORS GO BEST WITH MOONSHINE? Who doesn’t love a good cake or cookie? Something sweet hits the spot like no other food. That’s the concept behind dessert-flavored moonshine.

Of course, there’s such a thing as too sweet, so you need a dessert that strikes the perfect balance. KEY LIME PIE This traditional dessert is the perfect combination of tart and sweet. Paired with rich moonshine, you get to explore an intense range of flavors. ROOT BEER FLOAT Root beer floats combine rich, bubbly soda with creamy, decadent vanilla.

Fans know this flavor is already perfect for beverages, which is why adding moonshine just makes sense. PUMPKIN SPICE Once autumn sets in, the pumpkin spice lattes and other drinks make their appearance. If you love those, why not try this flavor in your moonshine? Warm and nostalgic, a little pumpkin spice moonshine may make those holiday dinners pass by a little faster.

1. APPLE PIE Apple pie and moonshine are two all-American classics that tickle the taste buds in all the right ways.
2. Apple pie’s mix of spice and sweetness complements moonshine’s smokiness, creating a perfectly balanced beverage.
3. BANANA PUDDING OK, just hear us out on this one.
4. Banana pudding isn’t the sugariest dessert on the menu, making it perfect for those without a sweet tooth.

Instead, it offers a strong banana flavor with an undercurrent of creamy goodness. Match that with moonshine, and you get a unique taste you’ll want to revisit. WHY DO PEOPLE ENJOY DESSERT-FLAVORED MOONSHINE? Moonshine has always been a strong liquor, and when you buy a genuine Tennessee brand, you get recipes handed down generations.

• However, not everyone likes such an intense taste, which is why flavored moonshine exists in the first place.
• Instead of watering down a perfectly good drink, flavor lets new fans enjoy the intricacies of moonshine without getting overwhelmed.
• Dessert flavors are especially good for those new to moonshine since they cut the bitterness that makes this liquor famous.

At the same time, that bitterness softens the sugary nature of desserts, creating an all-around balanced experience. WHY DO PEOPLE ENJOY FRUIT-FLAVORED MOONSHINE? If you like a sweet treat but aren’t a big fan of over-sugary drinks, a fruity Tennessee-style cocktail may be right up your alley.

• Depending on the fruit, y’all can get a kick of tartness to cut the bitterness or a flash of acidity to bring out the rich natural moonshine flavors.
• WHICH CANDY FLAVORS SHOULD YOU TRY? People’s taste in candy tends to be as diverse as their tastes in liquor.
• Fortunately, we’ve got a range of options, from rich chocolate to sugar-spun cotton candy.

COTTON CANDY If you’re a candy lover who craves ridiculous levels of sugar, then cotton candy moonshine should be the first thing you try. Reminiscent of your favorite state fair treat, this flavored moonshine provides sweetness without risking a trip to the dentist.

BUTTERSCOTCH Though technically a type of caramel, butterscotch has a flavor all its own. As buttery as its name, this candy is sweet, rich, and a touch salty. When paired with moonshine, you get a spectrum of flavors that’s sure to bring you back for more. CHOCOLATE Chocolate cream, chocolate chip, dark chocolate — this highly popular candy offers endless possibilities.

In fact, you can find several takes on chocolate moonshine, each with something unique to offer. SALTED CARAMEL Any fan of salted caramel knows this flavor goes with everything. Rich, sweet, and irresistible, salted caramel transforms moonshine by reinforcing the smoky notes that make this Tennessee classic famous.

WHY DO PEOPLE ENJOY CANDY-FLAVORED MOONSHINE? To those who just can’t get enough sugar — y’all are the reason we make candy-flavored moonshine. For most people, candy is the last thing that comes to mind when discussing moonshine. However, fans of candy-flavored liquor know that sweets go with everything, and they’re the perfect partner for strong drinks that need a little sugar to go down.

FINDING YOUR FAVORITE MOONSHINE FLAVOR Here at,, we want to raise the bar for moonshine. That’s why we’re developing new flavors, which you can taste at our four locations. We also offer tours so y’all can see how we make these delectable beverages. If you have any questions, just give us a holler at 865-286-4262 or shoot us a message,

Why is moonshine so sweet?

Let’s Look at the Process –

1. Distillers grind the corn into cornmeal. Some moonshiners use hog feed because it is corn-based, easy to find, and draws minimal attention.
2. They then soak the cornmeal in hot water in the still. Moonshiners traditionally added malt to convert the corn meal’s starch into sugar. Others added sugar or grain.
3. Next, they add yeast to begin fermentation. The distillers then heat the mash in the still while stirring thoroughly. In this still, all the metal pipes are copper because it’s a good heat conductor and does not leach into the alcohol.
4. Distillers then heat stone furnaces under the still to approximately 172 degrees celsius. Moonshiners traditionally heated their stills with wood, coal, or even steam, but since the 1950s, most have used propane.
5. By now, the alcohol has already begun to evaporate. When the still builds pressure, it forces alcohol steam out of a pipe on top. A moonshiner might use a thump keg — a barrel heated to high temperatures and stuffed with steam. As some saturate from the mash drops into the keg, it causes a thumping noise, hence the name “thump keg.” Re-evaporation of the alcohol filters out the mash in the barrel. In order to amp up the strength of the drink, they may use undistilled mash or extra alcohol.
6. The steam passes through the worm — a coiled cable winding down the inside of the boiler. Keeping the worm in a constant flow of cold water helps condense the alcohol steam into liquid form.
7. They connect a bucket to the end of the worm after one last filter. After that, the clear liquid is ready for bottling and selling.

Can you flavor plain moonshine?

How to Flavor Moonshine with Extract – There are several ways to flavor moonshine. Some people like fruit-infused moonshine or honey moonshine. However, today, I will focus on flavoring using extracts. The first time is usually the hardest, but you will get better with more practice and come up with your own distinct moonshine whiskey.