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).
Contents
What do you call a moonshine maker?
MOONSHINE. – “Moonshine” has had many colloquial names, sometimes being called “rot gut,” “white lightnin’,” or “corn liquor.” By definition, “moonshine” is an “intoxicating liquor, especially illegally distilled corn whiskey.” A “moonshiner” is “a maker or seller of illicit whiskey.” The European spelling is “whisky” (the United States spelling became whiskey), a Gaelic word meaning “water of life.” The water of life, or illegal, illicit liquor, has been a part of world history and lore and is a tradition in the southern United States.
Oklahoma is no exception, with many residents traditionally making, selling, and consuming illegal liquor. Almost from the nation’s beginning, the manufacture and sale of whiskey has been taxed as a source of government revenue. Consequently, the primary reason for illegally making whiskey has been to avoid paying the taxes.
In 1791, in order to help pay the national debt, and encouraged by Secretary of the Treasury Alexander Hamilton, the U.S. Congress placed an excise tax on whiskey. Many Scotch-Irish settlers, who not only consumed whiskey but also distilled it and sold it for a livelihood, considered the tax to be discriminatory.
- In 1794 they demonstrated and rebelled in a series of events, primarily on the frontier, called the Whiskey Rebellion.
- They were arrested, but Pres.
- George Washington later pardoned them.
- After the Civil War in some areas taxation on legal alcohol was set at “eight times” the distiller’s cost.
- To avoid paying the tax, in the 1870s many distillers decided to bribe revenue collectors and politicians at all levels of the government.
Their efforts became a public scandal known as the Whiskey Ring. Secretary of the Treasury Benjamin Bristow eventually broke the ring, which was one of several scandals during Pres. Ulysses S. Grant’s administration. In Indian Territory it was against federal law to sell or give alcohol to American Indians.
In 1889, when the Unassigned Lands (Oklahoma Territory) opened to non-Indian settlement, saloons began operating along the area’s eastern and southern borders, adjacent to Indian lands. The liquor traffic was so heavy over the next two decades that the framers of the 1907 state constitution included the prohibition of all alcoholic beverages.
Nevertheless, distilling, selling, and consuming moonshine continued after statehood. After national prohibition was repealed in 1933, the state legislature, guided by religious conservatism, passed a law declaring that nothing stronger than 3.2 beer, in alcohol percentage level, could be sold in Oklahoma.
- In 1959 the law was repealed.
- Moonshine is made from fermented grains or mash.
- In Oklahoma the main ingredient is usually corn, and the product is called “corn whiskey.” Other ingredients, such as yeast, malt, and sugar, vary according to the taste of the distiller (moonshiner).
- The distillation process usually involves copper pots, a fire (alcohol rises at about 172 degrees Fahrenheit), and an oak barrel in which to age and give color to the liquor.
As it cooks, the sugar usually creates a sweet odor in the atmosphere. Revenue agents could sometimes locate a still by the smell or could identify a moonshiner by his purchases of large quantities of sugar or other constituents. The resulting product has customarily been “bottled” and sold in fruit-canning jars.
Moonshine has played a major role in Oklahoma history, as has the bootlegger, who sold illegal whiskey to his consumers. Because the law prohibited the selling of 3.2 beer where dancing was allowed, the bootlegger became a major fixture at dance halls. Bootleggers also became Oklahoma folk legends. However, rather than peddling moonshine, most bootleggers sold liquor that had been legally distilled and bottled and “imported” from other states.
The unsophisticated technology of moonshine manufacture often produced a substance that was hazardous to health. The “jake leg” or “jake walk,” a permanent, debilitating condition that pulled a leg into an almost useless position, was acquired by drinking moonshine distilled with Jamaican ginger or by drinking Jamaican ginger, which was usually 70 percent alcohol.
Some moonshiners learned that “jake” strengthened their product, and some alcoholics learned that Jamaican ginger was as strong as or was stronger than moonshine. Jamaican ginger also contained other dangerous chemicals. Unfortunately, some of the earliest “jake walk” victims were diagnosed in Oklahoma.
In the late twentieth century many moonshiners used various methods or added substances, including lye, battery acid, or other caustics, to shorten the distillation and aging time. The resulting liquor could seriously injure or kill the drinker. Home brew, moonshine, Choc beer and/or other nontaxed and illicit alcoholic beverages have found a large market in Oklahoma.
What is a distiller called?
Noun – distiller ( plural distillers )
- A person who distills, especially alcoholic spirits or hard liquor by a process of distillation; a person who owns, works in or operates a distillery,
- A device or apparatus that distills, a condenser ; a still,
- A company whose business is distilling, especially one that manufactures alcoholic spirits or liquor.
What is a whiskey distiller called?
Master distiller is a title often used for a distilling expert or a key leader or owner at modern distilleries.
What do Italians call moonshine?
(smuggled) liquore di contrabbando.
What is an alcohol maker called?
Someone who makes liquor is called a Distiller.
What equipment is used for distilling?
Distillation Equipment Our team have been creating distillation equipment for over 40 years and can help you design and plan your apparatus based on the substances you are working with. Even if you’re not 100% sure what you need, our team can provide advice regards what solution will best fit your needs.
All of the we produce are made-to-order, and the first step of the process is to discuss your requirements with our, Distillation is a procedure whereby elements or substances from a liquid are separated through the process of boiling and condensation. Each elements boiling point must be different to allow effective separation to occur.
The closer the boiling points of the elements within the liquid, the more complex the distillation process is required to be. In a laboratory setting distillations are generally carried out as batch distillations. Thre are three essential pieces of distillation equipment needed to carry out the process;
Reboiler or Pot – Used to heat the source liquid. – The heated vapour is cooled back to a liquid state. Receiver Flask – The device into which the concentrate/distillate is collected.
What are alcohol dispensers called?
To dispense spirits and liqueurs you need bar spirit pourers.Our range of bar pourers are designed to be used with thimble measures for accurate, speedy pouring from spirit bottles. The most popular type of spirit pourers are tapor pourers which allow for a controlled medium or fast spirit dispensing speed.
Liquor saver pourers are also great with their ball mechanism controlling the amount of spirit poured each time and cutting the flow off to stop over pouring. Remember that by law if serving 25ml, 35ml and 50ml shots then you must use a thimble measure for accurate dosing. Luckily we also stock these too in our massive bar equipment range online.
Read more
Exl. VAT £1.54 Inc. VAT £1.85 Stock Code: AP531 Exl. VAT £11.20 Inc. VAT £13.44 Stock Code: AP561-25 Exl. VAT £2.75 Inc. VAT £3.30 Stock Code: AP570 Exl. VAT £3.31 Inc. VAT £3.97 Stock Code: T1540022 Exl. VAT £0.91 Inc. VAT £1.09 Stock Code: T1930032 Exl. VAT £3.13 Inc. VAT £3.76 Stock Code: T1930031
What is a moonshine bottle called?
The History of Moonshine Jugs – While they are not the only way to store moonshine, moonshine jugs are often associated with ‘white lightning’. Traditionally, stoneware jugs, also referred to as liquor crocks or jugs, whiskey jugs, and shoulder jugs, were used to store moonshine.
- While these type of jugs are not exclusively used to store moonshine, they are certainly forever linked with storing spirits.
- These old whisky jugs don’t contain harmful chemicals or lead.
- They are quality-made and durable stoneware that are very easy to clean.
- You can safely drink and store water, soda, fruit juice, fermented tea, or liquor in these old whiskey jugs.
Moonshine jugs can also be used as a rustic decoration. In this article, we have reviewed the best old moonshine jugs so you can make an informed buying decision.
What is a moonshine still called?
Common Moonshine Terms
ABV – “Alcohol by volume” – is the percentage of alcohol (ethanol) that is contained within a liquid. Alcometer – is a measuring device used to determine the % of alcohol also referred to as a spirit hydrometer Backins – Weak whiskey produced at the end of a double run or at the end of a run through a thumper. Bead – The bubbles that form on the surface of shaken whiskey and reflect the alcoholic content. Beading Oil – An oil dripped into low-quality whiskey by Prohibition-era moonshiners to make the alcohol bead like quality whiskey. Beer – The liquid part of fermented mash. Beer, also called “teedum,” was often made for its own sake rather than for distilling. Blackpot – A submarine still in which the mash is allowed to ferment directly in the still rather than in barrels or boxes. Boiler – Also called a “pot,” the container in which mash is initially cooked or heated. Bootleg Turn – A whiskey-hauler’s technique of turning a car around in a sudden controlled skid. Cap – The removable top of a still. Caps are named by their shapes. Carboy – is a glass or plastic vessel used in fermenting beverages, Usually it is fitted with a rubber stopper and a fermentation lock to prevent bacteria and oxygen from entering during the fermentation process. Charge – The act of filling the still or the thumper with beer or pumice. Condenser – The part of the still, typically a copper coil, in which the steam condenses into liquid alcohol. Corn – Whiskey made primarily from corn mash. Dropping the Bead – Also called “cutting” or “proofing,” the process of lowering the strength of liquor by mixing it with weaker alcohol or water. Double Run – The technique of running alcohol through a still twice. Flake Stand – The wooden water-filled box in which the condenser is cooled. Fermentation lock – Also called air lock. Is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. Fermenter – Container used to Ferment wash. Carboy or air tight food grade pail is often used. Foreshots – “the low boiling point compounds that come out of the still first. They contain acetone, methanol, various esters and aldehydes, and other volitiles. Foreshots are to be considered poisonous and should be discarded.” Gauger – A revenue agent in the pre-Prohibition era. Granny Fee – Bribery or payoff money paid by moonshiners to law enforcement officers. Heads – “come out after the foreshots, and are almost pure alcohol, except that they are contaminated with trace amounts of unwanted cogeners ” Liquor Car – A car modified to haul illegal alcohol to market. Malt – Barley malt for mixing in mash. Corn that is sprouted and then ground can be used in place of barley malt. Mash – Some combination of water, grain, malt, yeast, and sugar that is allowed to ferment before being distilled into alcohol. Peckin’ the Cap – A technique of rapping on the cap to tell by the hollow sound if the mash has boiled into the cap. Pot Still – A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot containing the wash (for whisky) or wine (for brandy). This is called a batch distillation (as opposed to a continuous distillation) Pot-Tail – The “slop” of fruit or grain left over after the alcohol has been distilled out of it. Also called “thumper tails.” Puke – The boiling over of a still Pumice – Crushed fermented fruit and sugar used to make brandy. Revenuer – A government agent whose job is to catch people involved in moonshining. Reflux – Reflux is a distillation technique involving the condensation of vapors and the return of this condensate to the system from which it originated. Reflux Still – Produces a flavorless spirit though the process of reflux Runner – A person who hauls moonshine. Singlings – Un-proofed whiskey that has gone through one distilling and will be distilled again. Steam Outfit – A still which uses steam rather than a direct flame to heat the mash inside the pot. Still – The combination of the cap and boiler in which the mash is initially distilled. “Still” is also used to describe the entire distilling setup. Still Hand – A person who works at a still site. Stillhouse – Historically a small permanent building constructed specifically for distilling. Stir Stick – A stick with a fork at the end used to stir mash. Wire is commonly stretched back and forth across the fork. Stuck Fermentaion – occurs when the yeast become dormant before the fermentation has completed. Unlike an “arrested fermentation” where the winemaker intentionally stops fermentation Submarine Still – A large-capacity style of still in common use since the 1920s. Shaped like a low box with two curved ends, the submarine still usually has two wooden sides. Swab Stick – A bristled wooden stick used to clean out a still. Thumper – The part between the boiler and the coil that distills mash and redistills the alcohol coming out of the boiler. Also called a “doubler,” “thumper keg,” or “thump barrel.” Turnip Still – An old style of still pot that has a round, squat shape. Worm – A coil submerged in a water-filled container. Alcohol-laden steam condenses to a liquid in the coil. Yeast Starter – A yeast starter is used to initiate cell activity or increase the cell count before using it to make your beer. The yeast will grow in this smaller volume, usually for 1-2 days, which then can be added to 5 gallons of wort.
: Common Moonshine Terms
What do you call a bourbon maker?
40 Whiskey and bourbon terms you should know Trying to understand liquor lingo is like learning a foreign language. But trust us, once you know the difference between a column vs. pot still or what ABV stands for, you’re well on your way to becoming a bona fide whiskey expert. First you’ll need to learn the most important jargon so we made this guide to whiskey terminology just for you.
- Here are the 40 most essential whiskey terms every whiskey lover or aspiring fan should know.
- ABV: Short for “Alcohol By Volume,” ABV refers to the alcohol content of a given liquid — AKA the percentage of the liquid that is alcohol.
- Typically, when it comes to whiskeys, ABV is referred to by its proof rating, but other industries (like the beer world ) prefer to stick with ABV.
Age Statement: A bourbon’s age statement indicates the age of the youngest bourbon in the bottle. For example, a bourbon with an age statement of 10 years is made up entirely of bourbons that are at least 10 years old. Age statements are optional for bourbons older than four years.
Angel’s Share: During the process of aging whiskey and due to the porous nature of wood barrels, a small percentage (roughly 2%) of every barreled whiskey batch is lost. Traditionally, it was believed that this whiskey evaporated up to the heavens and, thus, it was coined the “Angel’s Share.” Barrel/Cask: Large, cylindrical containers typically made from oak wood staves and bound together via metal rings or hoops, barrels and/or casks are the vessels in which whiskeys are aged — imparting both flavors and aromas into the liquor.
These containers are also often charred on the inside to impart smokey notes into the spirits, as well. Barrel/Cask Strength/Proof: Barrel strength, cask strength, barrel proof, and cask proof all refer to the same basic concept — that a given liquor has not been altered or diluted following the aging process.
- This usually results in a higher ABV, which typically ranges from 58–66%.
- Blend: If a whiskey is called a blend, it’s a single whiskey that has been created by combining multiple other whiskeys and sometimes also neutral grain spirits, colorings, and flavorings.
- True whiskey fans don’t always feel a blend is as good as a “pure” single-malt spirit.
Those who blend whiskey find it to be an art form requiring an immense base of knowledge and careful experimentation so as to maintain the integrity of the end product. Bottle in Bond: By government standards, Bottle in Bond means it’s a minimum of four years old and will always be bottled at 100 proof.
- It must also be distilled by one distiller.
- Did you know it’s actually legal to get bourbon from multiple distillers and put it in a bottle and call it bourbon? That’s why this standard is necessary.
- If you see “Bottled in Bond” you can count on it being high quality.
- Bottling Proof: Before most bourbon is bottled, it is diluted to 80 proof (40 percent ABV), which is the lowest the whiskey can be diluted to while still qualifying as a bourbon.
This is done by bourbon producers to reduce costs and to make bourbon more palatable, without dilution, to a larger market. However, there are exceptions and a higher proof bourbons are readily available. Cask Strength: For a bourbon to be considered cask strength, it must not be diluted before being bottled.
- Cask strengths vary greatly from barrel to barrel, due both to warehouse placement and weather conditions.
- As such, the strength of a bourbon depends primarily on how much it evaporates while aging.
- If more alcohol evaporates out, the bourbon will be lower proof.
- Conversely, if more water evaporates, the final product will be higher proof.
Char/Charring: The process of charring involves partially burning the inner surface of the wood barrels (used for aging) in order to add smoky flavor to the whiskey. Chill Filtration: This is a process in which whiskey is chilled prior to filtering and bottling.
- By chilling whiskey, impurities can be removed as the spirit is run through a filter.
- It can remove undesirable impurities but can also remove the good acids you want in your whiskey.
- If you’re looking for a natural-tasting whiskey, look for the words “non-chill filtered.” Column Still: Know the difference between a column still and a pot still? Or ? Column stills are more commonly used by big American whiskey brands to distill bourbon and rye.
Instead of direct heat, these stills use steam injection or “jackets.” A column still works almost like a series of pot stills, except the pot stills are stacked on top of one another in one long vertical column. On top of the boiler, which houses the mash, is the analyzer column, in which the steam enters and begins its ascent.
- After the alcohol boils off into vapors it travels up the analyzer column and up into the rectifier column, where it cools and begins condensing.
- These spirits require less aging, are more pure and are less prone to volatile compounds.
- Cooperage: The name of the oak barrel or barrels a whiskey is aged in.
According to distiller orthodoxy, 70 to 80 percent of what you taste in whiskey comes from the cooperage, which produces flavor through extraction and oxidation. American bourbons, ryes, and Tennessee whiskeys use new barrels. For just about everything else, it’s used barrels, either secondhand American ones or Spanish sherry casks.
Distillation: When broadly defined, this is the process by which a liquid is purified through a process of heating and cooling. Regarding whiskey, “distillation” is the name for one of the larger processes in its creation — including removing the alcohol created during fermentation from the wash, resulting in a concentrated liquid that will go on to be matured into a final spirit.
Distiller/Distillery: A person or company that creates liquor; the facility in which liquor is created. Distiller’s Beer: Not simply a colloquialism, this is a thick, fermented mash comprised of water, yeast, and cooked grains. By definition, it is in fact a beer and is perfectly drinkable with an ABV of roughly 7-10%.
However, in order to create whiskey, this liquid must be further distilled — often multiple times. Dram: A shot of the kind of whiskey you’re not supposed to shoot. Fermentation: The chemical breakdown of a substance — in this case, the breakdown of sugars by yeast resulting in the creation of ethanol.
This is an absolutely essential process in the creation of whiskey and beer — even non-alcoholic varieties, Finger: An imperfect measurement of volume, this refers to the amount of liquor it would take to fill a rocks glass to the width of a single human finger wrapped around the base.
- It amounts to around an ounce of liquor — of course, that also depends on the width of the finger in question.
- Finish: This actually refers to two different and distinct things regarding whiskey.
- First, “finishing” is a reference to a secondary aging process at the end of the creation of a whiskey — in which the spirit is removed from one barrel or cask of a particular origin before being moved into another of a different origin.
The second meaning is a reference to the tail end of a drink of whiskey — specifically, the flavors that become apparent after you’ve swallowed the whiskey in your mouth. In other words, the finish is the aftertaste. High Rye: This denotes a bourbon that contains rye as its second main ingredient behind corn.
- High-rye bourbon is known for having a spicier and richer flavor than other bourbons.
- Malt: Malting is a process in which grains like barley or wheat are allowed to germinate and sprout.
- During germination, the grain’s starches are converted into fermentable sugars.
- After the grains germinate, they are toasted to prevent the grain from growing any further.
The malting process gives whiskies a toasty, honeyed sweetness. Master: The title granted to top-level professionals — usually with years and years of experience — in the whiskey industry, e.g. Master Distiller, Master Blender, etc. RackHouse Whiskey Club partnered with last year and worked with Master Distiller Steve Nally.
Mash Bill: A mash bill is a specific bourbon’s list of ingredients. While all bourbon must contain at least 51 percent corn, the other 49 percent will vary depending on the distiller. Most bourbons, though, contain a mix of wheat, rye and barley. New American Oak: “New American Oak” refers to the wood in which most American-made whiskies are aged.
American barrels are constructed from white oak grown primarily in the Midwest, the Appalachians, and parts of Oregon. Whiskeys produced in American oak barrels tend to be creamier, with stronger flavors of cream soda, vanilla, or coconut, as compared to whiskeys made in imported barrels.
- The general consensus amongst distillers is that 70-80 percent of a whiskey’s flavor comes from its time spent in barrels.
- Palate: In regards to whiskey (and spirits in general), this is a generic term that refers to one’s ability to discern and appreciate the nuances of flavors, aromas, and textures of an alcoholic beverage.
Peat: A brown, soil-like deposit found in Scotland that consists of decomposed vegetation. This is the flavor most commonly associated with Scotch whisky. Pot Still: Pot stills are wide-based stills traditionally made from copper that are heated directly during the distillation process.
Distillates are produced one batch at a time and a pot still better allows for alterations to texture and taste. Because of this, spirits produced in a pot still tend to be more raw and less striped of flavor or congeners than those produced in a column still. Region: A broadly defined term that refers to the locale from which a particular whiskey or whisky hails.
This can include extremely wide areas, like countries, but can also be much smaller — including specific counties or towns. Single Barrel: A premium category of whiskey in which each individual bottle is comprised exclusively of an aged spirit from a solitary wood barrel or cask.
Small Batch: This term refers to a whiskey offering created from a limited number of select barrels of the aged spirit. There are no legally-defined parameters as to what makes a whiskey “small batch.” Spirit: A generic term used to refer to any distillate, or alcoholic liquid comprised of ethanol and water made from a mash.
It is often used as a synonym for “liquor.” Straight: As defined by United States law, “straight” whiskey refers to a spirit distilled from cereal grain mash to a concentrate that does not exceed 80% ABV and is subsequently aged in charred oak barrels for at least two years at a concentration not exceeding 62.5% at the start of the process.
Sour Mash: Sour mash is made by adding a portion of previously used mash to a fresh batch, similar to using a sourdough starter for bread. This gives the mash a slightly sour aroma, but it doesn’t affect the flavor of the finished whiskey. This is done for two reasons: it helps with consistency from batch to batch and this process lowers the batch’s pH, which makes the fermentation process more efficient.
Sweet Mash: The very rare sweet mash bourbon occurs when only fresh yeast is added to a batch. This leads to a higher pH and produces flavors you wouldn’t find in sour mashes. Wheat/Wheated: Wheat is sometimes used as a replacement for barley in the malt of a whiskey, beer, or other spirits.
- It does not change the distillation process, but it can alter the flavor.
- By contrast, if a spirit is “wheated,” that means it has wheat added to its recipe not as a replacement for barley (or whatever other grains the liquor might contain), but rather as a flavor-adding element.
- This is often seen in bourbons, or “wheated bourbons.” Whiskey: A distilled alcoholic beverage made from fermented grain mash.
This particular regional spelling is used commonly to refer to whiskey spirits from Ireland, the United States, and various other locales. It’s been suggested that this spelling is common in the US thanks to Irish immigrants and is sometimes used simply as a preference of a given distillery.
Whisky: A distilled alcoholic beverage made from fermented grain mash. This particular regional spelling — which originated in Scotland — is used commonly to denote spirits from Scotland, Japan, Canada, and various other locales. Sometimes, this spelling is also used as a distillery’s preference and there are no laws denoting how it must be spelled.
White Lightning: Also known as “White Dog,” this once referred exclusively to colorless, corn-distilled bootlegged moonshine, Today, it’s a colloquialism for virtually unaged “white” whiskey — usually clear in its appearance, harsh in its flavors, and high in alcohol content.
What is a moonshine distillery?
Moonshine Distiller is an apparatus designed to create a homemade mash whiskey called “moonshine.” A moonshine distiller gets its name from the necessity to run distilling operations under cover of darkness, ideally when the moon is full. The cool night air also helps with the distillation process, as vapor is converted back into liquid form.
- There are many different design variations on the basic moonshine still, but essentially it is a large copper pot with a tight lid and a narrow conical vent at the top.
- This vent leads the vapors through a coiled length of copper tubing and ultimately into a container for storage.
- Because the production of alcohol without a license is illegal, a moonshine still would commonly be hidden deep within a mountainous region.
Ideally, the moonshine still would be set up near a flowing creek, which would serve as a primitive cooler for the copper tubing. The moonshiner would first mix together a slurry of corn meal, sugar, water and yeast in a large container, then transfer the mixture to the moonshine distiller itself.
After a few days of fermentation, this “corn mash” would acquire a distinctive odor, which is another reason why a moonshine still is generally set up in isolated locations. Once the corn mash has had time to ferment, heat is added to the bottom of the moonshine still. This could be a gas burner or even firewood, but it must be controllable.
The corn mash is carefully heated to the point of vaporization, around 173 degrees Fahrenheit (approximately 78 degrees Celsius). The mash is never supposed to reach the boiling point at any time. The vapors from the mash are drawn into the narrow cone at the top of the moonshine still and eventually through the coiled copper tubing.
The tubing could be contained in a second pot or placed under the flowing water of a nearby stream. The distilled liquid which eventually drips from the end of the copper coiling is pure grain alcohol, or moonshine. It is usually stored in clay jugs or Mason canning jars after production, then sold illegally by bootleggers.
A moonshiner may own the moonshine still and create the product, but he often leaves it up to others to sell it or store it. A quality moonshine still can cost hundreds or even thousands of dollars to make, so moonshiners often go to great lengths to hide their operations from government officials and other moonshiners.
It is legal to own a moonshine still, but illegal to produce and sell alcohol without a proper license. Many home brewing enthusiasts use a high-tech version of a moonshine still to produce other distilled beverages for their own personal consumption. Before investing in a home distillery system, however, it pays to know the local laws concerning the production of alcoholic beverages.
: Moonshine Distiller
What do Russians call moonshine?
Samogon. Often dubbed as Russian moonshine, samogon is a potent drink that can be distilled from virtually anything, but the most common base ingredients include grains, corn, beets, sugar, potatoes, bread, or various fruits. The name of this centuries-old drink roughly translates as self-distilled.
What is Turkish moonshine called?
Production – Raki is traditionally produced from raisin/grape spirit called suma that is distilled to a maximum of 94.55% abv. This spirit is not highly rectified spirit and unlike other flavoured spirits Raki producers consider that the suma has an important role to play in the flavour of Raki itself.
What do you call a master drink maker?
What is a mixologist? – A mixologist is a person who has studied the history of mixed drinks and cocktails. They often know the significance behind each ingredient in a drink and understand the impact of each mixing technique. Mixologists create new cocktail recipes by combining innovative ideas with traditional knowledge.
- Creating a unique version of a traditional cocktail
- Using untraditional bar tools to create innovative drinks
- Combining ingredients to present new cocktail recipes
- Staying knowledgeable about new cocktail trends
- Collaborating with other mixologists to learn new techniques
- Supervising bartenders
- Developing extensive, personalized cocktail menus for a restaurant, event or bar
Related: How To Become a Mixologist
What is a fancy bartender called?
‘A mixologist is an individual with a passion for combining elixirs and creating extraordinary cocktails, whereas a bartender is an individual with a passion for making great drinks and creating well-balanced experiences.
What is another name for moonshiners?
Roget’s 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group. On this page you’ll find 4 synonyms, antonyms, and words related to moonshiner, such as: rumrunner, whiskey peddler, and whisky peddler. QUIZ Don’t Go Retrograde On Your Word Of The Day Quiz Streak! START THE QUIZ
What is the nickname for moonshine runners?
Prohibition in the United States – In Prohibition-era United States, moonshine distillation was done at night to deter discovery. While moonshiners were present in urban and rural areas around the United States after the Civil War, moonshine production concentrated in Appalachia because the limited road network made it easy to evade revenue officers and because it was difficult and expensive to transport corn crops.
- As a study of farmers in Cocke County, Tennessee, observes: “One could transport much more value in corn if it was first converted to whiskey.
- One horse could haul ten times more value on its back in whiskey than in corn.” Moonshiners such as Maggie Bailey of Harlan County, Kentucky, Amos Owens of Rutherford County, North Carolina, and Marvin “Popcorn” Sutton of Maggie Valley, North Carolina, became legendary.
Once the liquor was distilled, drivers called “runners” or “bootleggers” smuggled moonshine liquor across the region in cars specially modified for speed and load-carrying capacity. The cars were ordinary on the outside but modified with souped-up engines, extra interior room, and heavy-duty shock absorbers to support the weight of the illicit alcohol.
- After Prohibition ended, the out-of-work drivers kept their skills sharp through organized races, which led to the formation of the National Association for Stock Car Auto Racing ( NASCAR ).
- Several former “runners,” such as Junior Johnson, became noted drivers in the sport.
- Some varieties of maize corn grown in the United States were once prized for their use in moonshine production.
One such variety used in moonshine, Jimmy Red corn, a “blood-red, flint-hard ‘dent’ corn with a rich and oily germ,” almost became extinct when the last grower died in 2000. Two ears of Jimmy Red were passed on to “seed saver” Ted Chewning, who saved the variety from extinction and began to produce it on a wider scale.
- There have been modern-day attempts on the state level to legalize home distillation of alcohol, similar to how some states have been treating cannabis, despite there being federal laws prohibiting the practice.
- For example, the New Hampshire state legislature has tried repeatedly to pass laws allowing unlicensed home distillation of small batches.
In 2023, Ohio introduced legislation to do the same, with other states likely to follow.
What is a moonshine still called?
Common Moonshine Terms
ABV – “Alcohol by volume” – is the percentage of alcohol (ethanol) that is contained within a liquid. Alcometer – is a measuring device used to determine the % of alcohol also referred to as a spirit hydrometer Backins – Weak whiskey produced at the end of a double run or at the end of a run through a thumper. Bead – The bubbles that form on the surface of shaken whiskey and reflect the alcoholic content. Beading Oil – An oil dripped into low-quality whiskey by Prohibition-era moonshiners to make the alcohol bead like quality whiskey. Beer – The liquid part of fermented mash. Beer, also called “teedum,” was often made for its own sake rather than for distilling. Blackpot – A submarine still in which the mash is allowed to ferment directly in the still rather than in barrels or boxes. Boiler – Also called a “pot,” the container in which mash is initially cooked or heated. Bootleg Turn – A whiskey-hauler’s technique of turning a car around in a sudden controlled skid. Cap – The removable top of a still. Caps are named by their shapes. Carboy – is a glass or plastic vessel used in fermenting beverages, Usually it is fitted with a rubber stopper and a fermentation lock to prevent bacteria and oxygen from entering during the fermentation process. Charge – The act of filling the still or the thumper with beer or pumice. Condenser – The part of the still, typically a copper coil, in which the steam condenses into liquid alcohol. Corn – Whiskey made primarily from corn mash. Dropping the Bead – Also called “cutting” or “proofing,” the process of lowering the strength of liquor by mixing it with weaker alcohol or water. Double Run – The technique of running alcohol through a still twice. Flake Stand – The wooden water-filled box in which the condenser is cooled. Fermentation lock – Also called air lock. Is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. Fermenter – Container used to Ferment wash. Carboy or air tight food grade pail is often used. Foreshots – “the low boiling point compounds that come out of the still first. They contain acetone, methanol, various esters and aldehydes, and other volitiles. Foreshots are to be considered poisonous and should be discarded.” Gauger – A revenue agent in the pre-Prohibition era. Granny Fee – Bribery or payoff money paid by moonshiners to law enforcement officers. Heads – “come out after the foreshots, and are almost pure alcohol, except that they are contaminated with trace amounts of unwanted cogeners ” Liquor Car – A car modified to haul illegal alcohol to market. Malt – Barley malt for mixing in mash. Corn that is sprouted and then ground can be used in place of barley malt. Mash – Some combination of water, grain, malt, yeast, and sugar that is allowed to ferment before being distilled into alcohol. Peckin’ the Cap – A technique of rapping on the cap to tell by the hollow sound if the mash has boiled into the cap. Pot Still – A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied directly to the pot containing the wash (for whisky) or wine (for brandy). This is called a batch distillation (as opposed to a continuous distillation) Pot-Tail – The “slop” of fruit or grain left over after the alcohol has been distilled out of it. Also called “thumper tails.” Puke – The boiling over of a still Pumice – Crushed fermented fruit and sugar used to make brandy. Revenuer – A government agent whose job is to catch people involved in moonshining. Reflux – Reflux is a distillation technique involving the condensation of vapors and the return of this condensate to the system from which it originated. Reflux Still – Produces a flavorless spirit though the process of reflux Runner – A person who hauls moonshine. Singlings – Un-proofed whiskey that has gone through one distilling and will be distilled again. Steam Outfit – A still which uses steam rather than a direct flame to heat the mash inside the pot. Still – The combination of the cap and boiler in which the mash is initially distilled. “Still” is also used to describe the entire distilling setup. Still Hand – A person who works at a still site. Stillhouse – Historically a small permanent building constructed specifically for distilling. Stir Stick – A stick with a fork at the end used to stir mash. Wire is commonly stretched back and forth across the fork. Stuck Fermentaion – occurs when the yeast become dormant before the fermentation has completed. Unlike an “arrested fermentation” where the winemaker intentionally stops fermentation Submarine Still – A large-capacity style of still in common use since the 1920s. Shaped like a low box with two curved ends, the submarine still usually has two wooden sides. Swab Stick – A bristled wooden stick used to clean out a still. Thumper – The part between the boiler and the coil that distills mash and redistills the alcohol coming out of the boiler. Also called a “doubler,” “thumper keg,” or “thump barrel.” Turnip Still – An old style of still pot that has a round, squat shape. Worm – A coil submerged in a water-filled container. Alcohol-laden steam condenses to a liquid in the coil. Yeast Starter – A yeast starter is used to initiate cell activity or increase the cell count before using it to make your beer. The yeast will grow in this smaller volume, usually for 1-2 days, which then can be added to 5 gallons of wort.
: Common Moonshine Terms
Who made moonshine alcohol?
Moonshine’s Not Just a Southern Thing – Courtesy Zenith Press While moonshine is deeply rooted in Southern culture and heritage, its origins, in fact, can be traced to Pennsylvania. Farmer-distillers in the western part of the state protested when the federal government passed the distilled-spirits tax in 1791.
They tarred and feathered tax collectors and fired upon their homes. These actions sparked the Whiskey Rebellion and nearly set off America’s first civil war. Moonshine production later took hold in big cities. In Brooklyn, the waterfront neighborhood known today as Vinegar Hill was a hotbed of illegal whiskey making.
In 1869, law enforcement went hard and fast against the Irish immigrants who’d set up hidden distilleries there and refused to pay government taxes on their product. In a predawn raid they hacked up stills, confiscated whiskey, and hauled it back to the nearby Brooklyn Navy Yard.
- Of course, this didn’t stop people from making booze.
- By the early 1900s, more moonshine was produced in New York City than in all the South combined.
- During Prohibition, a one-day sweep in Chicago, in June, 1925, resulted in 50 raids, 320 arrests, and 10,000 gallons of seized liquor.
- According to the Chicago Daily Tribune, the Genna crime family had brought laborers over from Italy “to distill moonshine.” Meanwhile, Prohibition agents in Los Angeles found inside a five-room ranch house a 250-gallon still and 800 gallons of mash, the soupy, fermented grain that’s used to make the liquor.
A story in the New York Times reported moonshine being made in San Francisco, Oregon, and Washington State.