What is Moonshine – Moonshine is a very high proof spirit made primarily from cereal grains such as corn, barley, and rye. It’s clear because it isn’t barrel aged. Often called, “white lightening,” moonshine is technically a white whiskey. Although the majority of the grain used to make moonshine is corn, it typically is made using malted barley and rye as well.
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What is the base alcohol in moonshine?
Moonshine: From Woods To Whiskey Throughout its storied past, moonshine has been called many things: shine, white lightning, hooch, fire water, white dog, or bathtub gin. Without regulation, there was no standardization to the methods or monikers of “moonshine”.
- Currently, to be called “moonshine”, there are some loose qualifications the spirit must meet.
- Ultimately, moonshine is grain alcohol at its purest form.
- Moonshine was originally made in secret during the prohibition era and, to contemporary purists, it’s not considered “moonshine” unless it’s clandestine.
However, most distilleries now legally produce moonshine, regardless of whether they bottle and sell a product labeled as “moonshine.” Whiskey, prior to aging, is moonshine! So, What is Moonshine? Moonshine is defined as a homemade, un-aged whiskey, marked by its clear color, corn base, and high alcohol content (sometimes peaking as high as 190 proof).
Traditionally, it was produced in a homemade still and bottled in a mason jar. For most of its history, moonshine was distilled in secret to avoid taxes and alcohol bans (specifically during the Prohibition Era). The term “moonshiner” was popularized in the 18 th century, where individuals deep in the woods of the Appalachia attempting to avoid being caught by police distilled under the light of the moon.
How it’s Made Moonshine consists of:
Corn Barley Wheat or Rye (optional) Yeast Water
While distillate or moonshine can be made from pretty much any type of grain, it originally was made from barley or rye. Moonshine at its purest form, is whiskey, or bourbon distillate. It is un-aged, high in proof, and clear in color. During the Prohibition Era, if grains were unavailable or too expensive, moonshiners would use white sugar which still gave them that alcohol “kick” they were looking for, but with a sweeter taste to it.
Making moonshine has two main steps: fermentation and distillation. Fermentation is the process of yeast breaking down the sugars in the grains to produce alcohol. Once the fermentation process is complete, the “moonshine mash” (fermented grains and yeast) is sent to the still. As the temperature rises in the still, the steam is forced through the top of the still into the worm box.
The worm box is typically a barrel with cold water flowing through it and a metal coil pipe down the center. Alcohol vapors flow through the coil pipe where they cool and condense back into a liquid. The last part of distillation is the spout or valve that leads from the worm box to a bucket or steel drum.
Typically this would be sent through at least one filter, but potentially more. The “XXX” label, that has been popularized in moonshine imagery, was originally an indication of quality; each “X” represented a time that it had been distilled. Moonshine Today Moonshine has changed quite a bit since the backyard bottlers of Prohibition.
In 1933, U.S. alcohol production became legal, as long as you paid the appropriate taxes and had the correct permits. While this makes moonshine legal, you are still prohibited from distilling some at home. Why is this? Mainly for safety reasons. Distilling is a very precise chemical process that, when done incorrectly, can create a dangerous environment or produce a toxic libation.
- Governmental regulations are not just for tax purposes, but to protect the consumer from drinking something that could cause serious health issues.
- Unlike other spirits, legally produced moonshine can be made with any source material, at any proof, can have coloring and flavoring added – the works.
- There are no rules for its classification,” said Colin Blake, director of spirits education,
With such a loose classification of this grain alcohol, many different flavored products can still be considered moonshine! At Jeptha Creed, we offer a high-proof original moonshine highlighting the traditional flavor profile, but made with modern distillation processes.
- All of our moonshines start with the same four grains as our flagship bourbon, featuring our heirloom Bloody Butcher Corn.
- If you’re less interested in this pure un-aged whiskey flavor, we have expanded into the modern spectrum of moonshine with a naturally-flavored lineup.
- Delicious moonshine flavors like apple pie, blackberry, cinnamon, and lemonade represent our ode to the history with a focus on the future.
Our moonshine is even sold in mason jars as a “hats off” to the non-regulated history it came from. Our line of moonshines are a far cry from the potentially deadly spirits that used to flow from homemade stills. Representing its full integration into the contemporary alcohol industry, moonshine now even has its own holiday! National Moonshine Day is on the first Thursday in June (June 2 nd of 2022).
What is moonshine made of?
How is Moonshine Made? – Moonshine is an alcoholic drink that is typically made from corn, sugar, and water. The corn is mashed, and then the sugar and water are added. This mixture is then boiled. The alcohol content of moonshine can be as high as 95%, which is significantly higher than the alcohol content of most other types of liquor.
The first step in making moonshine is to cook the corn.
This can be done in a variety of ways, but the most common method is to use a still. A still is a device that is used to distill liquids. It consists of a pot that is heated on a stove and a tube that leads from the pot to a container that collects the distilled liquid.
The second step is to add sugar and water.
This mixture is then boiled. The boiling helps to extract the alcohol from the corn mash.
The third step is to collect the distilled liquid.
The distilled liquid is collected in a container that is known as a receiver. The receiver can be either a glass jar or a bottle.
The fourth step is to filter the moonshine.
The fourth step is to filter the moonshine. This can be filtered using a variety of methods, but the most common method is to use a filter bag. This will remove any sediment or other particles from the moonshine. You can also use a coffee filter or cheesecloth for this purpose.
The fifth step is to bottle the moonshine.
To bottle the moonshine, simply pour it into a Mason jar. You can also use other types of jars or bottles, but Mason jars are the most common. Make sure to leave some space at the top of the jar so that the moonshine can carbonate. If you want to make it look more professional, you can buy a bottle capper and caps from a store.
The sixth step is to age the moonshine.
To age the moonshine, you can store it in a barrel. This will give it a smooth, mellow flavor. You can also age it in a carboy or glass jug. If you do this, make sure to use an airtight seal to prevent the moonshine from oxidizing. Aging it will improve its flavor and color, and it will also help to remove any impurities.
The seventh step is to drink the moonshine.
The most popular way to drink it is to drink it straight, but there are other ways to consume it as well. Some people like to add it to their coffee or tea or mix it with other drinks. There are also recipes that call for moonshine to be used in place of other ingredients.
Is moonshine 100% ethanol?
Pot still – A pot still is a type of distillation apparatus or still used to distill flavored liquors such as whisky or cognac, but not rectified spirit because they are poor at separating congeners, Pot stills operate on a batch distillation basis (as opposed to a Coffey or column stills, which operate on a continuous basis).
Is moonshine like whiskey or vodka?
Moonshine, Whiskey, and Bourbon: What’s the Difference – Billions of glasses of alcohol are consumed across the planet daily. Despite this, only a percentage of consumers are aware of the various types of alcohol. You may have sampled a bourbon here, a whiskey there, or some good old moonshine in your friend’s barn, but what’s the difference? Whiskey To begin with, whiskey (worded as whisky outside the United States) is a distilled alcohol manufactured from fermented grain mash— mostly corn, barley, wheat, rye, or other grains.
- Whiskey is sometimes matured in wooden barrels, which contribute color and taste, and when it’s first distilled, it’s known as white whiskey or moonshine because of its clear tint.
- The primary distinguishing factor between the various types of alcohol is the type of grain used, production process, and country of origin.
Still, Canadian whiskey is a distinct entity that is sometimes unfairly disparaged due to its status as a blended whisky. Bourbon Bourbon is a kind of whiskey that must be produced in the United States and must meet some basic criteria to be officially labeled, sold, or shipped as bourbon: it must be distilled from at least 51% corn, aged in charred oak barrels, enclosed for aging at no more than 125 proof, and packaged at 80 proof or more.
- The charred barrels are particularly important and significantly impact the spirit’s flavor.
- In 1964, Congress designated bourbon as America’s sole native spirit, and as an American product, it cannot be marketed as “bourbon” if made in another jurisdiction.
- While all whiskey is bourbon, not all bourbon is whiskey.
Bourbon has to be matured in virgin charred oak barrels for a minimum of 2 years to be called “straight bourbon whiskey.” If you compare bourbon to whiskey, you’ll find that bourbon is sweeter. Bourbon is commonly made in Kentucky; Corn, Kentucky’s most prominent crop, has a high sugar concentration, explaining all that bourbon sweetness.
This makes more sense if you’ve ever eaten corn straight from the cob — it’s delicious, right? Because of its sweetness, bourbon is a fantastic liquor for many cocktails. Moonshine Put simply, moonshine is untaxed whiskey – although that’s no longer the case. Making moonshine started early in American history when the new US government imposed a tax on whiskey and spirits to help cover the American Revolution’s expenses.
Because of the rich heritage of moonshine recipes, many distillers opt to maintain the moniker ‘moonshine’ even though moonshine is legal and is taxed. Moonshiners in the past didn’t have an absolute definition for what constituted moonshine. Moonshiners across the country employed various ingredients, including corn, rye, and sugar.
- Moonshine has a flavor that is more like vodka than a dark-colored whiskey.
- This is because historically, moonshine is seldom matured, and obtaining and keeping oak barrels for maturing secretly would’ve been extremely difficult.
- However, because there weren’t any legal criteria, the flavor varied.
- The majority of moonshine produced in America’s South is created from maize, and owing to commonalities in the distillation process, the majority of southern moonshine is identical to corn whiskey.
You can learn about our Liquors by visiting one of our Locations. Experience Moonshine for Yourself Today Whether mixed or taken neatly, moonshine is highly desirable. Here in Tennessee, we offer several moonshine options, including flavored moonshine.
Is moonshine a liquor or whiskey?
What’s the Difference Between Whiskey and Moonshine? Those who know a little bit about alcohol eventually ask the question “What’s the difference between whiskey and moonshine?” The short answer? Absolutely nothing. Both whiskey and moonshine have the same production process – give or take a few variables.
- Moonshine” came to be distinguished from whiskey for its illegal nature rather than it being a different type of alcohol – moonshine is just whiskey that hasn’t been taxed.
- The practice of making moonshine began early on in American history when the newly-established US government established a tax on liquor and spirits to help pay for the costs of the Revolution.
Feisty colonial whiskey fans, many of whom were farmers who supported their families in bad harvest years with their alcoholic product, refused to pay for the tax, leading to an underground whiskey trade. Moonshine making continued from then on up until Prohibition went into effect in 1920, when its popularity exploded.
Suddenly, because there was no legal whiskey available anywhere, moonshine was in high demand, and the distillers who were used to evading the law already began to make a fortune. The practice of using sugar as a base for moonshine became more common as distillers tried to stretch their profits further.
After Prohibition, moonshine’s popularity naturally fell until it became more or less known as a backwoods country phenomenon. Historically, the taste of moonshine was closer to vodka than it is to a dark-colored whiskey. That’s because moonshine was rarely if ever aged – the process of acquiring and storing oak barrels for aging would have been very difficult undercover.
- The taste could vary, though, since there were no legal standards.
- That’s part of what made moonshine somewhat dangerous – not only for the distiller, who could get caught and thrown in jail, but also for the drinker, who could go blind if the distiller was careless or greedy and did not remove the methanol naturally generated by the distillation process.
Of course, Grand River Spirits is a legal distillery – so our “moonshine” labeling is simply a fun homage to American history and our roots in Southern Illinois. It also means we follow all industry best practices and our spirits are perfectly safe to drink (in moderation, of course).
Is moonshine a brandy or whiskey?
What is Moonshine? – Making moonshine started early in American history when the U.S. government imposed a tax on whiskey and spirits. In the past, there was never an absolute definition of what constituted moonshine. It’s generally considered to be a clear, unaged whiskey with a corn base.
Is moonshine a spirit or liquor?
How is Moonshine Made? – The traditional ingredients for moonshine are corn and sugar, and during fermentation, the sugar produces ethanol, which makes hooch or moonshine. During distillation, alcohol separates from the mash. Unlike other liquors such as whiskey or bourbon, moonshine is unaged, which produces a distilled spirit with high alcohol content.
The stereotype of moonshiners centers around how “country folk” distill and transport their potables in jugs marked “XXX” during the night to avoid being detected. But having access to commercially produced all-copper moonshine stills on the internet has made moonshine distillation less risky in the modern era.
But for a great drink, here is the recipe:
Does all moonshine have methanol?
Typically, about 10% of the alcohol created can be methanol. If your fermentation creates 10% alcohol in total, you are looking at 1% of your total mash to be methanol. Fortunately, methanol can be removed from moonshine during the distillation process.
What grain is used for moonshine?
What is Moonshine – Moonshine is a very high proof spirit made primarily from cereal grains such as corn, barley, and rye. It’s clear because it isn’t barrel aged. Often called, “white lightening,” moonshine is technically a white whiskey. Although the majority of the grain used to make moonshine is corn, it typically is made using malted barley and rye as well.
Can you drink 100% ethanol?
Ethyl Alcohol (Ethanol) Unit conversion table: see, The contents of ethanol in alcoholic beverages are as follows: beer 4% to 9% by volume (ie, 4-9 mL of pure ethanol per 100 mL of beer), wine ≤16%, liqueurs and infusions 20% to 40%, and liquor (eg, vodka, gin, whiskey) ~40%. Ethanol is also used as an antiseptic (70%), in cosmetic products (eau de toilette, cologne; 70%), food flavorings (eg, vanilla, lemon extracts), mouthwash, pharmaceuticals (ie, elixirs), and as a household or industrial solvent. It is rapidly absorbed via the gastrointestinal ( GI ) tract, skin, and airways. Maximum blood levels are observed at 0.5 to 3 hours from ingestion, and ethanol is distributed in body water (volume of distribution, 0.5-0.7 L/kg). It is metabolized in the liver to acetaldehyde by alcohol dehydrogenase and is also cleared by microsomal ethanol-oxidizing systems. The average adult metabolizes 7 to 10 g of alcohol per hour. It is partially eliminated in unchanged form via the kidneys (2%-10%) and in exhaled air (>10%). It crosses the placenta and is excreted in breast milk. Mechanism of toxicity : Ethanol is a central nervous system depressant. It has additive sedating effects when mixed with barbiturates, benzodiazepines, antidepressants, antipsychotics, or opioids. By inhibiting gluconeogenesis in the liver, it may cause hypoglycemia, especially in children or malnourished patients. Toxic dose : Approximately 0.8 g/kg (1 mL/kg) of pure ethanol (roughly 3-4 drinks) will produce a blood ethanol concentration of 0.1 g/dL (equal to 100 mg/dL = 1 g/L = 0.1% = 21.7 mmol/L). In adults severe symptoms of ethanol intoxication may develop after ingestion of 1 to 1.5 mL/kg (50-100 mL) of pure ethanol. Death is usually associated with levels >80 to 90 mmol/L, but the lethal level may be much higher for chronic ethanol users. Clinical Features 1. Acute ethanol intoxication : 1) Mild to moderate intoxication leads to impaired judgment, disinhibition, agitation, and sometimes aggression. Patients may present with nausea, vomiting, abdominal pain, headache and vertigo, nystagmus, ataxia, diplopia, logorrhea (incoherent talkativeness), impaired concentration and posture, confusion, and slurred speech.2) Severe intoxication may present with somnolence, coma, seizures, respiratory compromise, hypotension, bradycardia, hypothermia, and hypoglycemia. The pupils may be constricted, and patients are at risk of rhabdomyolysis from immobility.3) In patients treated with disulfiram (or drugs causing a disulfiram-like reaction ) () the metabolism of ethanol is inhibited at the acetaldehyde stage and the accumulation of acetaldehyde results in earlier signs and symptoms of toxicity including nausea, vomiting, restlessness, anxiety, skin erythema, tremor, tachycardia, hypertension, and in severe cases hypotension and arrhythmias.2. Chronic ethanol abuse may present with any number of complications including hepatic toxicity and cirrhosis, gastrointestinal bleeding, cardiomyopathy, alcoholic ketoacidosis, cerebral atrophy, cerebellar degeneration, peripheral neuropathy, acute or chronic pancreatitis, and Wernicke encephalopathy or Korsakoff psychosis.3. Coingestions of methanol, ethylene glycol, and isopropyl alcohol may occur with ethanol either accidentally or intentionally. It is also important to consider that alcohol may have been taken with other medications.4. Alcohol withdrawal syndrome, Diagnosis The clinical diagnosis of ethanol intoxication is often based on history, smell of alcohol or acetaldehyde, and presence of ataxia, nystagmus, and altered mental status. Alcohol increases the risk of falls and head trauma, hypothermia, and coingestion of other drugs or toxins. Diagnostic Tests 1. Specific measurement of blood ethanol levels can be done directly in serum or plasma. There is only a rough correlation between blood ethanol levels and clinical presentation: 1) Up to 4 mmol/L (~20 mg/dL): Asymptomatic.2) 4-10 mmol/L (~20-50 mg/dL): Behavioral and cognitive changes.3) Above 10 mmol/L (>50 mg/dL): Toxic levels; alcohol intoxication (in some countries the toxic level is assumed at 21.7 mmol/L with driving limits set below this).4) Equal to or above 65 mmol/L (≥300 mg/dL): Usually profound coma. Coma with an ethanol level <65 mmol/L (300 mg/dL) should prompt investigation of other causes.2. O ther s uggested investigations in patients with severe ethanol intoxication include levels of electrolytes, glucose (due to the risk of hypoglycemia), urea/blood urea nitrogen, creatinine, aminotransferase, as well as prothrombin time/international normalized ratio, arterial blood gas analysis, or pulse oximetry and chest radiographs to exclude aspiration pneumonitis or pneumonia if aspiration is a possibility. Twelve-lead electrocardiography ( ECG ) or cardiac monitoring may reveal arrhythmia ("holiday heart"). Exclude other ingestions in comatose or delirious patients with a toxicology screen and measurement of acetaminophen ( INN paracetamol) level. We suggest measuring toxic alcohol and salicylate levels if an anion gap is present. If biochemistry testing does not reveal a cause of altered mental status and ethanol level is not remarkable (<65 mmol/L or ~300 mg/dL in a comatose patient), we suggest a computed tomography ( CT ) scan of the head to exclude other pathology. Serum osmolarity and calculation of the osmolar gap may help identify other toxins (formulas: see ). The contribution of ethanol to the osmolar gap is calculated as the level (in mmol/L) multiplied by 1.25. If a gap persists after calculating the ethanol level, and especially in the presence of an anion gap metabolic acidosis, diagnosis may include coingestion with toxic alcohols. Treatment 1. Decontamination : There are no known methods of decontamination. Activated charcoal does not adsorb ethanol but may be of use if coingestion of other drugs or toxins is suspected.2. Antidotes and specific therapies : There is no commercially available antidote to ethanol. Rehydration, glucose, and thiamine are used both for acute intoxication and treatment of alcoholic ketoacidosis. Thiamine is also used for the prevention and treatment of Wernicke-Korsakoff syndrome. We suggest thiamine replacement (100-300 mg daily IV or orally for 3-5 days) in patients with presumed chronic ethanol ingestion or malnutrition. The utility of thiamine in acute intoxication is less clear but there is little harm to administering it. There is unclear benefit of multivitamin replacement for acute ethanol ingestion but there would be little harm associated with its use. We suggest using multivitamins for patients with chronic alcoholism and risk factors for malnutrition.3. Accelerated elimination : Hemodialysis is effective at removing ethanol but is rarely needed because most patients recover within a few hours with supportive care only.
- 4. Supportive care :
- 1) Protect the intoxicated person from aspiration of vomitus by placing them in the safe position (see ) or intubating and assisting ventilation if needed.
- 2) Support basic vital functions and correct metabolic disturbances.
- 3) Watch for and correct hypothermia with gradual rewarming.
5. Management of alcohol withdrawal syndrome, Tables
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Ethyl Alcohol (Ethanol)
How strong is real moonshine?
Alcohol Proof In Moonshine To find out the proof of the liquor, we then multiply the ABV by two. For example, if the ABV of a liquor is 30%, then its proof is 60. Typically, moonshine has an ABV of 40%. However, the ABV of moonshine can be even higher, reaching levels of anywhere from 60%-80%!
Is moonshine a brandy or whiskey?
What is Moonshine? – Making moonshine started early in American history when the U.S. government imposed a tax on whiskey and spirits. In the past, there was never an absolute definition of what constituted moonshine. It’s generally considered to be a clear, unaged whiskey with a corn base.
What is the best ABV for moonshine?
1. How much shine can I expect to produce when I run my still? – This is the question on everybody’s mind when they purchase a still. It is all mathematics, and some people give answers based on “funny” math. The truth is dependent upon your mash. The fermentation process, prior to the distillation process, will REALLY determine how much you should expect to yield.
- On average, a decent ABV (alcohol by volume) during the fermentation process should be around 10% to 15%.
- We have heard of people boasting about upwards of 20% ABV, but in reality you are shooting for somewhere between 10% & 15% ABV, and here’s why: alcohol & carbon dioxide are by products of the fermentation process (when yeast eat sugars).
The higher the ABV the yeast has to live in, the more stressed they get, and eventually will die off. At about 18% ABV, for most yeast strands, they become very stressed due to their living conditions. They will give off foul smells and flavors around this ABV.
- The trade off for really high ABV (16% or higher) is, higher alcohol/shine that isn’t worth drinking from a taste perspective.
- We recommend shooting for an ABV of 10% to 15%.
- At this range you get a great tasting, smooth shine.
- While there are always exceptions to the rule, and other minor variables, the easiest method is to multiply whatever size still you want by 10% and then 15%.
You will then have an honest answer on how much shine to expect. So for example: A 10 gallon still filled with your wash that is 10% ABV will yield you about 1 gallon of shine. If your ABV is 15% it will be 1.5 gallons. No matter what still you put it in to extract the alcohol out during the distilling process, you can’t argue with the math.
Is moonshine white or brown liquor?
Moonshine, Whiskey, and Bourbon: What’s the Difference – Billions of glasses of alcohol are consumed across the planet daily. Despite this, only a percentage of consumers are aware of the various types of alcohol. You may have sampled a bourbon here, a whiskey there, or some good old moonshine in your friend’s barn, but what’s the difference? Whiskey To begin with, whiskey (worded as whisky outside the United States) is a distilled alcohol manufactured from fermented grain mash— mostly corn, barley, wheat, rye, or other grains.
- Whiskey is sometimes matured in wooden barrels, which contribute color and taste, and when it’s first distilled, it’s known as white whiskey or moonshine because of its clear tint.
- The primary distinguishing factor between the various types of alcohol is the type of grain used, production process, and country of origin.
Still, Canadian whiskey is a distinct entity that is sometimes unfairly disparaged due to its status as a blended whisky. Bourbon Bourbon is a kind of whiskey that must be produced in the United States and must meet some basic criteria to be officially labeled, sold, or shipped as bourbon: it must be distilled from at least 51% corn, aged in charred oak barrels, enclosed for aging at no more than 125 proof, and packaged at 80 proof or more.
- The charred barrels are particularly important and significantly impact the spirit’s flavor.
- In 1964, Congress designated bourbon as America’s sole native spirit, and as an American product, it cannot be marketed as “bourbon” if made in another jurisdiction.
- While all whiskey is bourbon, not all bourbon is whiskey.
Bourbon has to be matured in virgin charred oak barrels for a minimum of 2 years to be called “straight bourbon whiskey.” If you compare bourbon to whiskey, you’ll find that bourbon is sweeter. Bourbon is commonly made in Kentucky; Corn, Kentucky’s most prominent crop, has a high sugar concentration, explaining all that bourbon sweetness.
- This makes more sense if you’ve ever eaten corn straight from the cob — it’s delicious, right? Because of its sweetness, bourbon is a fantastic liquor for many cocktails.
- Moonshine Put simply, moonshine is untaxed whiskey – although that’s no longer the case.
- Making moonshine started early in American history when the new US government imposed a tax on whiskey and spirits to help cover the American Revolution’s expenses.
Because of the rich heritage of moonshine recipes, many distillers opt to maintain the moniker ‘moonshine’ even though moonshine is legal and is taxed. Moonshiners in the past didn’t have an absolute definition for what constituted moonshine. Moonshiners across the country employed various ingredients, including corn, rye, and sugar.
Moonshine has a flavor that is more like vodka than a dark-colored whiskey. This is because historically, moonshine is seldom matured, and obtaining and keeping oak barrels for maturing secretly would’ve been extremely difficult. However, because there weren’t any legal criteria, the flavor varied. The majority of moonshine produced in America’s South is created from maize, and owing to commonalities in the distillation process, the majority of southern moonshine is identical to corn whiskey.
You can learn about our Liquors by visiting one of our Locations. Experience Moonshine for Yourself Today Whether mixed or taken neatly, moonshine is highly desirable. Here in Tennessee, we offer several moonshine options, including flavored moonshine.