How To Make Moonshine, first batch to sour mash, Moonshine Recipe

all vodka is diluted

moonshine

with a little fancy spring water added. Look, crystal clear, it smells a lot better, which means it's going to taste a lot better, okay, we're ready, ready to get our

sour

mash

going, let's get all this corn out of here, it's been fermenting. about two weeks about 14 days this is the second

batch

it's our

first

sour

mash

you can see it bubbling let's distill it now and get our

first

sour mash it'll be good okay we'll get to work if you don't want to. To use ice cubes, you can freeze gallons of water placed there and keep it cold.

I have a couple gallons of frozen water in the freezer, we change them out from time to time, once we fill the water

make

sure it's nice and cold how you want it. see this like that see that condensation but we're at 90 degrees Celsius that's when this thing starts spewing alcohol this is our sour mash okay we ran it from start to finish we had a bottle we had a whole jar uh 122 degrees sour mash this It's our sour mash was now a little bigger than five gallons. I had a whole jar of 110 and these are one liter jars or not, these are quartz.

The bad thing, here are the quart jars. We had one of 122 1 110. our third jar. it was 90. the fourth jar was 70 degrees the fifth yard was 35. and we kept running it just because we wanted to see what had happened the sixth jar and that's 15 degrees and it started out clear and it gets cloudy at the end huh, but then you filter it and it smells good and it tastes even better, this is how you

make

your first second puree, the second puree was a sour puree now we have all this left now we have all this left I'm going to divide it in half I make two purees so I can run twice in a row and get the double.

You can keep cutting it in half over and over again if you want, the same process you've seen before. I'm going to take this and I'm going to put half of it here, it happens here, I'm going to put some new corn in there, I'm going to put some new sugar in each of them. I'm going to divide the leftover liquid and then make sure there's five gallons, it's a five gallon line. in this bucket I'll fill it up to there with spring water, cook one, put it back here, cook another, put it back here and let them sit for 14 more days and then make two sour mash, I'll get double the liquor.

Don't forget your uh, don't forget your malted barley too, that's how

moonshine

is made. And subscribe.