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.
- 1 What percentage of alcohol is in mash?
- 2 What proof is moonshine mash?
- 3 Can you put too much sugar in moonshine mash?
- 4 Why is my mash not producing alcohol?
- 5 Is there 100 percent alcohol in moonshine?
What percentage of alcohol is in mash?
The alcohol content in fermented biomass (called mash) towards the end of the fermentation varies between 8 %v/v and 14 %v/v, depending on the substrate used.
What ABV is corn mash?
Legal requirements. Corn whiskey is made from a mash of at least 80 percent corn and distilled to a maximum strength of 160 proof (80% alcohol by volume).
Is 40 proof moonshine strong?
How Strong is Moonshine? – The average alcohol by volume (ABV) of moonshine is 40%, although it can range from 60% to 80%. Because unskilled hands frequently manufacture moonshine, its alcohol concentration can vary widely and possibly reach dangerous levels. Alcohol’s freezing point, how it affects you when you drink it, and other factors are all affected by its alcohol level.
|Alcohol By Volume Level
|Sugarlands Silver Cloud Tennessee Sour Mash Moonshine
|Sugarlands Jim Tom Hedrick’s Unaged Rye
|Sugarlands Appalachian Apple Pie Moonshine
|Ole Smoky Blue Flame Moonshine
|Saint Luna Charcoal Filtered Moonshine
|Copperfish Cornish Moonshine
|Ole Smoky White Lightnin’ Moonshine
|Ole Smoky Apple Pie Moonshine
|Sugarlands Root Beer Moonshine
|Ole Smoky Peach Moonshine
How do I increase my ABV in mash?
Alcohol is a byproduct of the fermentation process, which takes place when the yeast converts the sugars derived from the grain. Knowing that, you can increase the alcohol by volume (ABV) by increasing the size of the grain bill or increasing the amount of malt extract used.
What proof is moonshine mash?
Moonshine is derived from corn mash and can contained 170 proof or 85 percent alcohol.
What is the best mash ABV?
He says a mash should produce 6-8%.
Is moonshine 100% corn?
Kalifornia 100 Unaged Corn Whiskey Moonshine 750mL Kalifornia Moonshine is hand-crafted from 100% estate-grown corn and barley then distilled at least four times in an old school reflux still, in the same authentic tradition that moonshine has been made for hundreds of years.
- At 100 proof, this all-natural, proprietary recipe is charcoal-filtered for the highest purity, quality and taste.
- A truly versatile spirit, it can be enjoyed neat, on the rocks and in a wide range of mixed cocktails.
- Here at Kalifornia Distilleries Inc., we take pride in our shine and care about what goes in your mouth.
We use all natural, locally grown ingredients. No artificial sweeteners, no preservatives, no exceptions! “Shine! The way you’re supposed to.” Bottle Size: 750mL ABV: 50% : Kalifornia 100 Unaged Corn Whiskey Moonshine 750mL
Can you put too much sugar in moonshine mash?
There’s too much sugar for the yeast strain you’re using. – The reason why you use sugar in a mash is basically because your yeast consumes the sugar, converting it into alcohol. So it’s easy to assume that more sugar = more alcohol. However, too much sugar in your mash can actually hinder your yeast’s ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine.
Can you have too much yeast in mash?
How to Prepare Mash › › How to Prepare Mash AMOUNT Use this ratio – 2 to 4 grams of dried yeast for every gallon of mash. The foamy, rocky head of yeast called kraeusen, should form during the first four hours of fermentation. It could lag up to 24 hours which should be fine. You have to pitch in some more yeast if it takes longer than a day to form,
The ” 100 grams of dry yeast per 5 gallons ” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of. However, take note that over pitching would be preferable than under pitching yeast.
Over pitching can get you some off flavors but they can be eliminated with a lot of exposure and secondary ferment. While, under pitching results to a long lag time that makes the mash at risk of contamination. NUTRIENTS During the fermentation, we want to keep the yeast happy so it can make the most out of our sugar.
So we keep them fed and provided with proper nutrition. By saying that, nitrogen must be present! DAP (Diammonium phosphate) is usually used as yeast nutrient. Ammonium salts or ammonia are also great sources of nitrogen. A sugar wash typically needs 2 ml. of ammonia per liter of mash. Also, do not supply the yeast with excessive nutrients, it won’t push them to work faster anyway.
It might even kill them. pH Your yeast requires a slightly acidic environment to survive and multiply, which also helps restrain bacterial contaminants. It is advisable to maintain the mash a pH of about 4.0-4.5 before fermentation. Citric or lactic acids will help you do that.
- Lemon juice can be a great and cheap alternative! You can always double-check the pH using pH papers.
- TEMPERATURE Temperature is another key to successful alcohol yield.
- At some point, the temperature the yeast is submitted can degrade the flavor of the final distillate.
- When using ale yeast to make, the temperature should be between 60 to 70 F.
Lower than this range will hold back the yeast from converting sugar which makes the mash at risk of infection. Higher temperature will effect stress reactions on the yeast that causes higher alcohol formation and ester. The result is an undesirable solvent-like flavor that can sting the taste of the final alcohol.
Using a water bed heating pad, wrap the fermenter around and attach the thermostat to the side of it. Wrap them all up with a blanket. Keep the mash vessel inside a hot water cupboard. Submerged the fermenter in a drum filled with warm water and then secure an immersion heater to keep the water warm.
Source: homedistiller.org Posted by Jason Stone on November 14, 2012
Why is my mash not producing alcohol?
Fermenting in the Wrong Container – Fermentation is vital to the moonshine-making process. It occurs before distillation. The corn mash is placed in a container and left to ferment for about a week so the sugar or grains turn into alcohol. One of the most common mistakes new moonshiners make is fermenting in an air-tight container.
What is the highest ABV we can naturally ferment to?
Part 5:Alcohol concentration in natural fermented beverages Concentration of alcohol in natural fermented beverages is less than 13% because more than 13% alcohol is toxic to the yeast and it kills yeast and the process will stop.
What is the highest ABV to run in still?
The maximum ABV of wash you can distil is 40%. Caution: If you distil wash that is higher than 40% ABV you could create a vacuum in the still and damage your still.
Does mash contain alcohol?
Download Article Download Article Moonshine mash is a popular way to make an alcoholic beverage using a few basic ingredients. Start by mixing the cornmeal, sugar, water, and yeast together. Then, ferment the mash so it becomes alcoholic and distill it so it tastes great as a drink. You can then sip moonshine mash on its own or add it to cocktails or other drinks for a little kick.
- 2.5 pounds (1.1 kg) ground cornmeal
- 10 pounds (4.5 kg) white granulated sugar
- 10 gallons (38 l) of water (distilled if possible)
- 1 ⁄ 2 ounce (14 g) active dry yeast, preferably Turbo
- 1 to 2 cups (0.24 to 0.47 l) water
- 1-2 bags dried fruit (optional)
- 1 Boil 10 gallons (38 l) of water in a 20 gallons (76 l) stainless steel pot. Allow the water to reach boiling temperature, with large bubbles on the surface of the water.
- Use a pot that has been sterilized and cleaned. Do not use a pot that appears dirty or stained.
- 2 Stir in 2.5 pounds (1.1 kg) of cornmeal and boil for 5-7 minutes. Once the water comes to a boil, pour in the cornmeal and use a wooden spoon to mix it in. Continue to stir it until it becomes thick. Advertisement
- 3 Reduce the heat to 150 °F (66 °C). Turn down the heat so the cornmeal stays warm but is no longer boiling. Use a thermometer in the cornmeal to ensure it stays at the right temperature.
- Cooling down the cornmeal will ensure it interacts properly with the yeast when it is added.
- 4 Add 10 pounds (4.5 kg) of sugar and 1 ⁄ 2 ounce (14 g) of yeast. Pour the sugar and yeast into the cornmeal. Use a wooden spoon to combine. Stir it for 5-10 minutes. The mixture should become soupy and thin.
- Remove the mash from the heat once the sugar and yeast have been mixed in.
- 5 Put in dried fruit mash if you’d like more flavor. If you’d like to give the mash a more fruity flavor, soak 1-2 bags of dried fruit in 1 to 2 cups (0.24 to 0.47 l) of water. Then, mash the dried fruit up in the water so it becomes more of a juice. Pour the dried fruit mash into the cornmeal mixture and mix it in with a spoon.
- Try a fruit mash with bananas, apricots, and pineapple to add flavor. A dried fruit mash with blue berries, cherries, and strawberries can also give the mixture a nice fruity taste.
- 1 Cover the mash and place it in a cool, dark place. You can leave the mash in the pot and place a lid on it or lay a cloth over it. Put the mash in a basement, cellar, or in the back of a closet so it can ferment. The temperature of 60 °F (16 °C) or lower is ideal.
- You can also pour the mash in an empty cooler and put the lid on it so it can ferment.
- 2 Allow it to ferment for 4-5 days. Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment.
- 3 Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface. This is usually a sign the mash is ready to be distilled.
- If the mash still has a lot of smaller bubbles on the surface, it may not be ready to distill and need more time to ferment.
- 1 Distill the mash in a copper still if you have one available. Rent a copper still from your local brewing supply store or buy one. Look for a copper still made for homebrewing, as they will be smaller and more compact. Then, pour the mash in the still and distill it, following the directions attached to the copper still.
- You may want to invest in a copper still if you plan to make moonshine mash, and other home alcoholic beverages, often.
- A 13 gallons (49 l) copper still can range in price from $900-$1,300 USD.
- 2 Use a pressure cooker and a copper pipe as a makeshift still. Bring the mash to 173 °F (78 °C) in the pressure cooker. Attach a coiled copper pipe to the vent of the pressure cooker with electrical tape. Run the copper coil through a bucket of cold water and put the end in a clean container.
- This is a homemade approach to a copper still, so you may need to monitor it to ensure it works correctly. Check that the mash stays at a constant temperature so it can condense into moonshine.
- 3 Allow the mash to cool. Once you have distilled the mash, let it come to room temperature. The mash should look like a clear liquid with impurities still floating in it.
- 4 Filter the mash using cheesecloth and a strainer. Place a large plastic strainer over a large soup pot. Then, drape the cheesecloth over the strainer. Put a smaller strainer over the cheesecloth, holding it over the cheesecloth with your non-dominant hand.
- You can then squeeze the cheesecloth to remove any smaller impurities from the mash. The cheesecloth should get rid of the stuff sitting on the surface of the mash, or the head, so the mash runs clear.
- Repeat this process until you have strained out all the mash. It should appear clear and clean in the soup pot.
- Throw away the impurities once you have strained them out of the mash.
- 5 Store the moonshine mash in airtight glass jars. Make sure the glass jars are sterile and clean. Keep them in a cool, dark place, sealed tight. You can then sip moonshine mash on its own or add it to cocktails and other drinks.
- Moonshine mash should last for at least 6 months-1 year, if stored properly.
Add New Question
- Question How can I add flavor to my moonshine mash? You can buy flavoring or put sliced fruit, like peaches and apples, inside the bottle for a month or two.
- Question Should I stir the corn mash before distilling to make the mash work more if there is still starch? Yes, as results tend to be better when you stir it before distilling, to make the mash work.
- Question Do I strain the mash before putting it into the boiler? Yes indeed. If you allow any solids in your wash, they will settle to the bottom of your cooking pot and burn. If you’ve ever had a few pinto beans burn in the pot, you’ll know what kind of taste you’ll have in your liquor.
See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement Thanks for submitting a tip for review!
- Producing mash for alcoholic spirits or moonshine, either for private consumption or sale, is illegal in the United States and many other countries without proper licensing and permits.
- Making moonshine with a home still can put you at risk of bacterial contamination and alcohol poisoning. Proceed at your own risk.
- 20 gallons (76 l) stainless steel pot
- Stove top or outdoor stove
- Liquid thermometer
- Long-handled wooden or metal spoon
- A pressure cooker
- A coiled copper pipe
- Electrical tape
- A copper still
Article Summary X To make moonshine mash, boil water in a 20 gallon pot. Add cornmeal and boil for 5-7 minutes. Then, reduce the heat and add sugar and yeast. Stir the mixture for 5-10 minutes, until it becomes soupy, and remove it from the heat. If you want to add more flavor, mash dried fruit in water until it becomes more of a juice and add it to the mash.
Is there 100 percent alcohol in moonshine?
Typically, moonshine has an ABV of 40%. However, the ABV of moonshine can be even higher, reaching levels of anywhere from 60%-80%! When it comes to alcohol levels in a spirit, the distilling process is the defining factor.
How much alcohol is in a 25 Litre wash?
Takes as little as 4.5 hours to distil a 25 L (6.6 US Gal) wash to produce 8L (2 US Gal) of spirit when watered down to 40% ABV.
How much alcohol is in grain alcohol?
Types of Alcohol – Types of alcohol are broadly divided as follows:
Beer Wine Hard liquor
These drinks are all made from fermenting grain or fruit. Grain alcohol is pure alcohol made from fermented grains. When it’s made in the United States, grain alcohol is normally made from corn. That said, the type of grain is irrelevant since it’s not those characteristics you’re looking for in the finished product. A neutral spirit like grain alcohol can be produced from any of the following:
Corn Fermented plant materials Grains Grapes Sugarcane Sugar beets Tubers
In its neat form, grain alcohol contains a minimum of 95% ABV (alcohol by volume). This equates to 190 US proof,