What Grain Will Give The Smoothest Taste For Moonshine?

Moonshine Mash Recipes – Here are some of our favorite moonshine mash recipes that produce high-quality moonshine:

1. Classic American Moonshine Mash -This recipe is a favorite among those who truly know moonshine. We regard this recipe as the gold standard for making moonshine. It’s primarily made with corn, which will create the most aromatic, sweet, rich, and smooth tasting shine you’ve ever had and also features barley and rye.
2. Sour Mash Moonshine Recipe – This recipe is more complex and requires additional steps, but sour mash is the go-to method for some of the most popular distilleries and commercially produced moonshine on the planet.
3. Peach Moonshine Mash Recipe – This recipe is made using fresh peaches, straight from an orchard, to create a sweet and delicious moonshine mash. The final product will contain sweet but subtle notes of peach, which will be the perfect base for making peach pie moonshine, However, this recipe makes a smooth final product that has subtle peach aroma and flavors and is great for drinking straight as well.
4. Apple Moonshine Mash Recipe – This recipe is great for folks who have apple trees or access to an orchard. It uses fresh apples to make a mash that is the perfect base for apple pie moonshine, However, it can also be turned into an subtly apple flavored moonshine, perfect for drinking straight.
5. Thin Mash Moonshine Recipe – This recipe is relatively easy and involves using less grain, resulting in a more affordable and less time-consuming process.
6. Sweet Feed Moonshine Mash Recipe – This recipe involves using sweet feed, a combination of grains used to feed livestock, to create a flavorful and unique moonshine.
7. Sugar Shine Moonshine Mash Recipe – This recipe utilizes sugar as the sole ingredient to create an easy to make and straightforward moonshine mash. However, contrary to the name, it isn’t sweet. And it’s not going to taste good straight. This mash recipe is primarily geared towards making an easy, cheap base for mixers.

What is the best grain to make moonshine?

No matter what type of spirit you’re looking to make, choosing the best grain for distilling is key to creating a tasty and enjoyable drink. For moonshine, corn is a great choice. For whiskey, malted barley plus at least one other grain is usually ideal.

How do you make moonshine taste better?

Aging Moonshine Can Enhance Its Taste – Aging your spirits can make a huge difference in the taste of your spirits. This is exactly why so many brewers store their products in barrels for years before offering it for sale on the market. Although it is a fact that the flavored spirit can be consumed right on the very same day it is distilled, many distillers suggest that you will benefit a lot if you let your spirit sit in the bottle for one month or more in a dark place which enhances its taste.

What is the best grain for distilling?

25% Grains – You’ll find a complete article on grains with ” The Secret’s Out, There is No Secret – There Are Only 3 Bourbon Mash Bills ” I will recap here though since it is relevant to this article. Stay Informed: Sign up here for our Distillery Trail free email newsletter and be the first to get all the latest news, trends, job listings and events in your inbox.

1. Traditional
2. High Rye
3. Wheat

Four Roses (see image) uses five different bourbon recipes (25% potential different final result) and two different yeast strains (10% potential final result). Because they only use single story maturation (50% final impact) there won’t be much change in the final result from aging, so they use these two elements to have different results.

• I have drawn the line for a high rye bourbon being 18% or higher, and I have asked several distillers and they have agreed they too would consider 18% a good starting threshold for a high rye bourbon.
• Grains and what they contribute – Small Grains 25% Of Final Profile.
• Corn Corn is what gives Bourbon its signature sweetness, and is considered the “engine” that provides the highest yield of alcohol per bushel of all the grains.

The flavor of corn is prevalent fresh off the still in the White Dog; but over years of aging, the corn becomes neutral, and lends mostly in the overall sweetness to the finished product. *Corn is not a small grain. Barley Barley is prized mainly for its enzymes for converting starches to sugar for the fermentation process so the yeast can feed on the sugars.

Where corn is the “engine”, malted barley is considered the “horse power” that delivers these enzymes. Barley provides some flavor with the underlying malty and chocolate notes along with some dryness. Usually only around 5% – 14% of any grain bill, the use of barley is mainly for those enzymes, and gives it that slight biscuity texture.

The alpha amylase are the power house that immediately break the starches down to sugars, and the beta amylase break them down further in to fermentable sugars for the yeast. Rye or Wheat Rye or wheat contributes most significantly to the flavor of mature bourbon.

• They are referred to as the “flavoring grains”.
• Any grains can be used like oats, or even brown rice, but these two are primarily used, with Rye being the dominant flavoring grain with distillers by 90%.
• Rye Rye brings a range of spice notes including pepper, nutmeg, clove, caraway, and cinnamon which are all intensified during the aging process.

Think of eating a piece of rye bread. Rye gives bourbon that wonderful flavorful “bite” that it is known for. Wheat Wheat results in a sweeter tasting bourbon, but not because the grain is sweeter, wheat is not as rich as rye so it allows more of the sweetness of the corn and vanilla to show through.

1. The three recipe’s or mash bill’s in bourbon’s Traditional Bourbon Recipe (my term, not industry’s) is 70-80% corn with the balance rye and some barley.
2. Think of sweet and spicy, back of the tongue experience.
3. Bourbon can be up to 100% corn, but corn becomes neutral during aging only keeping the sweetness, so a flavoring grain of rye is used, and of course the barley for converting those starches in to sugar, and that biscuity quality and hints of chocolate.

High Rye Bourbon Recipe: 18% + rye (that’s my criteria; not industry) – dials back on the corn, keeping basically the same amount of barley as a Traditional Bourbon, but doubles up on the rye. Rye is a back of the tongue experience, and gives it that nice white pepper spice like a slice of rye bread.

These bourbons will be less sweet and more spicy. High Rye Bourbon Recipes: Old Grand Dad, Basil Hayden’s, Four Roses, Bulleit, Very Old Barton, Kentucky Tavern, 1792, and Old Forester. Wheat Bourbon Recipe : 70-80% corn – similar to Traditional, but totally replace the rye with wheat. Wheat allows the sweetness of the corn, and the sugars from the barrel to be more pronounced.

Think “soft and sweet”, with a front of the tongue experience. Wheat Bourbon Recipes: W.L. Weller, Maker’s Mark, Old Fitzgerald, Van Winkle, Rebel Yell, and Larceny. (*Bernheim Straight Wheat Whiskey at least 51% wheat – it is not a bourbon, but a Wheat Whiskey),

1. Traditional Bourbon Recipes: EVERYTHING ELSE including Jim Beam, Evan Williams, Booker’s, Wild Turkey, Knob Creek, Eagle Rare, Woodford Reserve, Elijah Craig, Buffalo Trace, Old Crow, Heaven Hill, and Fighting Cock just to name a few.
2. Straight Rye Whiskey Recipes : 51-100% Rye – Rye whiskey can be up to 100% rye, (just as bourbon can be 100% corn) but distillers argue you should have at least 6% or more of barley malt to ensure the conversion of starches to sugars, so the yeast can then convert those sugars to alcohol.

Otherwise, additional enzymes need to be added to the recipe to help with that conversion, so 100% to 94% rye whiskies will need that help. Canadian rye is typically 100% and Monongahela Pennsylvania style is at least 51% rye with some barley and maybe some corn.

George Washington made rye whiskey with 60% rye, 35% corn and 5% barley. They didn’t plan any particular recipe, they just used the grains that grew around them, and then tailored it to the best tasting whiskies from those ingredients. So find the style you like, and know what andwhere it came from, and most of all, enjoy.

What recipe would you make?

• % Corn
• % Barley
• % Rye or Wheat

Is good moonshine smooth?

Surprisingly smooth for a type of liquor that usually has to be drowned in sugar in order to consume. Honestly delicious on the rocks. Just have to be careful how much you drink since it goes down so easily, because this will get you drunk – deceptively strong because it’s so easy to drink.

Does moonshine taste better with age?

So, you want to age your own whiskey, huh? No matter if you made it yourself (having obtained the appropriate permits, of course), got it from a friend who made it, or bought some white whiskey at the store, I would certainly highly recommend aging your own! Aging any whiskey, moonshine, brandy, or other spirits can add a lot of flavor, complexity, depth, and smoothness to the final spirit.

• Not to mention that having a barrel sitting on your bar counter is a great conversation piece! However, there may be a lot more to aging your own whiskey than you think.
• Believe it or not, whiskey (and any distilled spirit, for that matter) comes out of the still clear as an ice cold mountain stream.

All of that beautiful color that the spirit in your glass has is the result of something that happened after it was distilled. It can pick up these colors from oak, charred oak, fruits, and botanicals. So let’s start there, with the pure unadulterated white whiskey.

What grains are best for alcohol?

As you nurse your favorite Limestone whiskey, it’s the perfect time to reflect on where it all began: with precious grains. Nearly all spirits, whether you’re talking about bourbon, rye, or gin — come from four classic grains: corn, barley, rye, and wheat.

In fact, in whiskey, a combination of these grains forms the foundation of flavor — which is then nurtured via distillation, aging, and blending, to craft the spirit into something sublime. Each grain boasts its own distinctive profile that, when blended together, creates layers of texture. It also means that there’s a little something for everyone.

Corn Corn is the signature grain for American whiskey, and it’s essential to the making of bourbon: For bourbon to be called bourbon, it must contain at least 51 percent corn. Corn has a high starch content, which creates the seductive sweetness you find in bourbon, with notes of rich caramel and honey, and a creamy, almost syrupy texture.

Some rogue whiskeys go all in on the corn, but most distilleries — including Limestone Branch — make a point of blending in other grains to balance the sweetness and dial up the complexity. Limestone Branch’s Yellowstone Select Kentucky Straight Bourbon Whiskey is a perfect example: This flagship bourbon opens with an engagingly sweet combination of caramel, brown sugar, and cherries, but is tempered by smoke, oak, and spicy rye on the finish.

The annual Yellowstone Limited Edition Kentucky Straight Bourbon Whiskey shows what additional aging can do to the sweetness of corn. The 2019 offering — a combination of extra-aged 9- and 12-year bourbons — adds unexpected and delightful hints of cinnamon, nutmeg, and toffee to a bourbon that’s already lush with notes of caramel, vanilla, and butterscotch.

Barley Barley is the grain for everyone. It’s the most widely used grain in the world and is highly versatile: ready to take the starring role in a single-malt Scotch or serve as a supporting player in nearly every great American whiskey and bourbon. Barley has a warm, nutty profile with hints of toast, toffee, cereal, and cocoa.

Barley grains are often malted — a drying process that increases its sugar and ability to ferment. Fermentation is what turns sugar into alcohol. Fermentation is good. In addition to being used in the Yellowstone bourbon mash bill, barley also plays a small part in Limestone Branch’s Bowling & Burch New World Gin,

This London Dry-inspired small-batch gin is a spectacular spirit crafted with 17 botanicals, eight of which are grown on-site at the distillery. B&B is a fresh take on gin with distinctive herbal notes of rosemary and tart orange citrus. Rye Rye is not shy. Wherever this spicy grain appears — whether in a zesty rye bread with caraway seeds or in a smooth Manhattan cocktail — it makes its presence known.

In the whiskey world, rye is where you go for zing, zest, and personality. It’s a favorite go-to for bourbon distillers who want to add zip. And in recent years, it’s also been at the center of a major revival for an audience craving something with more kick.

Limestone Branch’s Minor Case Straight Rye Whiskey is an especially sophisticated entry. It’s a true rye whiskey, meaning it contains at least 51 percent rye grain, and it’s aged in cream sherry casks that impart delicate yet indelible notes of sweet sherry, dried fruit, and a hint of smooth butterscotch.

Wheat America dearly loves its wheat and why not in its whiskey, too? Wheated whiskeys have been one of the greatest success stories in the spirits world, and almost all of them are made in America. There is so much to love about a wheated whiskey: The sweetness.

• The smoothness.
• The wealth of flavors.
• And yes, maybe even the familiarity — that sense of warmth and comfort you get from a slice of soft wheat bread, all summed up in a glass of amber grain.
• Limestone Branch Distillery offers a series of special, experimental wheated bourbons that are distilled and aged in small 15-gallon barrels on property, then hand-bottled and labeled in 375 milliliter bottles.

Available only in Kentucky, the unique spirits include a malted red wheat bourbon with distinctive notes of sweet graham cracker, butterscotch, and cinnamon, and a wheated bourbon with hints of vanilla and honey. Swing by the distillery for a visit and try a taste for yourself.

What is the best grain for making alcohol?

General Considerations – When it comes to selecting your grains, barley is the grain that is most often used in making alcohol. Therefore, the 2-row and 6-row malts, as well as the distiller’s malts, are all barley. Wheat has a weaker taste, and barley has a stronger taste.

Recipes for whisky, bourbon, and gin all typically use some combination of barley with other grains, such as wheat or rye. Although vodka is a neutral spirit that can be made from practically anything, it is often made from some type of wheat. For example, Absolut and Grey Goose are both made from winter wheat, and most Russian vodka is made from wheat.

Corn or Barley can also be used in making vodka, and many cheap-quality vodkas on the market today are corn-based. Rye has a very distinct flavor and is popular in whisky. And of course, moonshine or corn whisky is made from corn. You can find specific recipes on our forum here and a very detailed breakdown of each type of grain on this fellow’s blog here.

Does moonshine mellow with age?

3. Amount of time wood is left to soak in the moonshine ? – When moonshine is aged on oak that has been charred and toasted it is transformed from a harsh, burning distillate into a smooth often sweet whiskey. The amount of time required will depend on if your using chips, cubes or staves.

• Oak Chips – 20-30 grams per quart 2- 4 months
• Cubes – 1/2″ cubes 8 cubes per quart 3-6 months
• Staves – 6″ long by 1″ thick 3-12 months

You may find the oak chips will quickly add color and flavor but this does not mean your whiskey is ready to drink. It takes time for the harsh, burning flavor of the alcohol to be absorbed by the wood. Over oaking is possible with wood chips so it’s best to take a small sample every week or so to test the flavor.

You may also want to split your moonshine up into several jars and vary the amount of oak cubes or chips you put in each one, this will allow you to experiment and see what you prefer. If you just can’t wait 3-12 months you can use a smoothing agent like glycerin to mellow the harshness of your moonshine,

It’s cheating but I’ve had some good results with it. Moonshine aging on medium toasted oak

Does more sugar mean more alcohol in moonshine?

Adding sugar for high alcohol content – Many high alcohol wine recipes require A LOT of sugar, upwards of 2 to 3 pounds per gallon. This is in addition to the sugar the fruits and berries you use provide naturally. Be careful when adding sugar during fermentation as it can prove quite difficult As you know by now, sugar is what the yeast uses and turns into alcohol.

As said earlier, you can’t simply dump sugar into your batch and expect enormous alcohol percentages. There is a good reason most wines have somewhat low alcohol content. Making high alcohol wine is not only difficult, but also more expensive. You need a lot of sugar and extra ingredients to not ruin your wine.

Making high alcohol wine is a delicate process, here are some bullet points when making high alcohol wine:

Add the extra sugar gradually. Dumping all your sugar at once can outright ruin your batch since your yeast becomes “overloaded” and might die out. Use a hydrometer or similar to monitor the sugar content of your batch during fermentation. Track both sugar and alcohol levels to see if you are on the right trackChange the temperature compared to normal wine brewing. When making high alcohol wine its recommended fermenting at a higher temperature. Keep your wine at 74-78F rather than the normal 70-72F.Adding extra yeast will help your wine reach the high alcohol levels. As mentioned earlier, your yeast can die if it gets overloaded by too much sugar. Adding extra yeast will help your fermenting process and turn more sugar into alcohol.

Experimenting with alcohol percentages is something many homebrewers want to do, but it does take a bit more finesse and time than usual brewing. If you are just starting, diving straight into brewing high alcohol wine is probably something you should save for when you are a bit more seasoned in the craft.

If you want to get into winemaking a good recommendation is to buy a beginner kit, Many beginner kits have all the equipment and ingredients you need, all you have to do is follow the instructions provided. To sum up, sugar does increase the alcohol content, but only when used in the fermenting process.

The process of making your own homemade high alcohol beverages is not easy, and you should understand how to correctly handle the process before diving into it. Start off slow if you are a beginner, and get to know your equipment and how the science behind it all works.

What is the best grain for making alcohol?

General Considerations – When it comes to selecting your grains, barley is the grain that is most often used in making alcohol. Therefore, the 2-row and 6-row malts, as well as the distiller’s malts, are all barley. Wheat has a weaker taste, and barley has a stronger taste.

1. Recipes for whisky, bourbon, and gin all typically use some combination of barley with other grains, such as wheat or rye.
2. Although vodka is a neutral spirit that can be made from practically anything, it is often made from some type of wheat.
3. For example, Absolut and Grey Goose are both made from winter wheat, and most Russian vodka is made from wheat.

Corn or Barley can also be used in making vodka, and many cheap-quality vodkas on the market today are corn-based. Rye has a very distinct flavor and is popular in whisky. And of course, moonshine or corn whisky is made from corn. You can find specific recipes on our forum here and a very detailed breakdown of each type of grain on this fellow’s blog here.