How to make Moonshine, Quick and easy Recipe
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- Опубликовано: 2 окт 2024
- Welcome to 2021.
What a crazy year 2020 was, but with that behind us lets start the new year with a bang, Moonshine.
If you are a fan of the TV show Moonshiners, this is a recipe straight from the Show.
With a deep dive into the history and the recipes and processes used in the old days, I came across this recipe here.
Really simple recipe on how to make Moonshine, in this method the Grain is used as flavor agent and to as source of sugar.
So no mash in time and specific temps to reach.
The original recipe is:
1 Gallon of Water (good quality water)
1 Pound of Sugar (Pure Cane Sugar)
1/4 Pound of Course ground White Corn Meal
Scaled up to 20L Wash
19.7l of Water
2.4kg of Sugar
588g of Braai Pap
so I hope this comes out nice.
Tasting video up soon.
#moonshine #easy #homemade
Boss man nice vid and set up keep up the good work
Nice video, I would recommend Inverting your sugar with any of these "sugar head" style washes. It just boiling your sugar with a acid ( citric acid, lemon juice, etc) for about 20 mins.
It breaks down the sugar a bit to make it a bit nicer for the yeast and takes away some of the bite that comes from these sugar wash. Gen 3 is where UJSSM starts to shine.
Hi Pudding,
Will definitely invert in the next generations, thanks for the advise, thinking of doing 4 generations of this to see what flavor changes happens,
By bite do you mean the harshness of the sugar shine?
@@ntokozoqwabe1842 yes, if you want to get rid of it you invert the suger by boiling sugar water with an acid I used citrus acid normally lemon juice, boil it for 20-30 mins
The corn sugar heads are an interesting way to get flavor without all the work of an all grain mash. I’m fermenting the second gen of a UJSSM inspired wash. 2 kilo corn meal, 500g oatmeal, 500g wheat and 250g rye. The second gen with the backset has such a pleasant smell while it ferments, can’t wait to run it.
Awesome let me know how it turns out.
I hope you try it for a few generations and see what you think about that process and whether or not you think the liquor taste better/Smoother every generation up.... Thanks for sharing 👍
Mmmm... lekker soet braai pap daai! 😁😁
Have a great 2021... keep the great content coming and thanks for educating me to all the tricks you are pulling! 🥂👍
I would love to see how the generations turn out.
Nice! I am experimenting with all kinds of "UJSSM" type fermentations currently. Currently have a Sugarhead Oats fermentation going. 4.5 kg Sugar and 2.5 kg oats (breakfast cereal) in 20L of water.. MY next endeavor will definitely be the "braaipap" Sugarhead.. Keep up the excellent work!
Hi Johan,
I think this can be an awesome series of videos to test different cereal grains to compare flavor.
Will be using your recipe for the next batch.
I wish you'd go further than just mixing it up and show us the whole process.
Kiff Broer! Yes, do some generations on this one:-)
Hi Brother,
You are getting good with the lingo, haha, looks like I will be doing some generations of this think 4 will be a good start.
I don't have a still so I need a recipe that is very simple. I am just a beginner so simple is what I want.
In my opinion and I'm no expert but I do live in the south of the United States. Moonshine should be one-hundred-percent corn. Or sugar corn mixture. But really 100% corn.
Hi.
Gebruik jy nie nieutrants soos tamatie paste saam nie. Of is die papmeel voldoende.
Gaan hom probeer.
Well done, Beaver! If you go back in American history to colonial days, moonshine was made without sugar, because grain was much cheaper. 80% gelled corn, 20% malted barley (or malted corn which does not need to be gelled). Sugar became common in the Prohibition era but was judged inferior to “pure shine “.
Hi George,
Awesome thanks for the info, first time trying a sugar head recipe, do love my all grain mashes.
Really interested to see what the flavor will be like.
Thanks for an accurate description of moonshine. Greetings from North Carolina, USA!
Please try the generations and give us an update. Great video. I have gen 4 of UJSSM fermenting, I have an open fermentor so... of to go shopping. thanks for the recipe. Cheers
Hi Hodgy,
Awesome will do the gen runs and give update, wondering what the flavor will be like, thinking 4 generations should be good goal to see flavor impact
Speak english
If you take out a %of the old corn and add back the same amount of new then it becomes a sour mash
Hi Jeff,
Thank you very much for the comment will remeber for the future.
Cheers
HAPPY NEW YEAR M8! Love this vid, you just keep hitting us with inspiring content. Wishing you and yours health and prosperity.
Hi Doc,
Thanks, may you also have an awesome year.
Uh.. so where's the rest of the video? What do you do after that?
Exactly what I was thinking and so many others. How can you follow someone who leaves you hanging. I’m new to this so I guess I will have to look for someone else for complete instructions from beginning to the final product.
What a great recipe! Fermented out to 17% ABV after 6 days. No fuss!. Thanks Bruwer
What type of yeast did you take, how much sugar/water? Nutrients?
Definitely do a generational mash...
By generation do you mean a yeast generation? Pardon my lack of knowledge, Beaver are local maize meals not affected by preservatives or GMO when making “shine”?
When u get done with the mixing and u wait the 7-14 days can u just strain it and drink it I've never done anything like this before was jw
Would like to see it go for a few generations,if it comes out good the sales of mieliepap will go through the roof,Sterkte en Dankie.
Haha, will be running it this weekend so will see if it comes out good, I will be doing 4 generations to see how flavor changes.
Is it safe to drink
One you run it and do the cuts yes, super tasty
Nice dude. UJSSM is fun. I defnitely think you should do it generational. My third gen on my UJSSM got very funky. though I made the mistake of fermenting to too low an abv and then leaving it for too long. I had to stop at gen 3. I will age it for a long time and see where it ends.
Hi Sean,
Sorry for the late reply work has been keeping me crazy busy, Have to say the flavor I got from the first gen surprized me, wasn't expecting that amount of grain flavour from a sugar head.
Really looking forward to the next gens to see how it changes the flavor.
@@BEAVERDIY Sounds good. I was actually wondering how it would go taking the backset of a generational sugar wash (some of it as you cant use it all for risk of over souring anyway) and using it to sour an all grain.
Anyway just wanted to say: keep on doing the good work . I'm loving the channel!
I'm trying to make my own I need all the info I need if you can please help me
Who uses grams
Hi Bobby,
Sorry about the metric we here is South Africa are a little backwards.
Cheers
Voorspoed vir 21! Ek het gedink dat dit eerder geelmielies moet wees. Sien uit na die proe video.
Hi Hein,
Sal een maak met geel mielies en kyk wat die verskil in smaak is.
Vinegar also works well for sanitizing
I'm probably being doff here, but how much of yeast was put in? I can't seem to find the amount. Please and thank you!!
Hi Chad.
I always go with 1g per litre
So for u don't use enzymes for cone?.
Do it. Maak vir ons jou eie UJSSM. Ek glo dit gaan werk. Uncle Beaver's simple braai pap mash
Haha ja wat, love you nuwe video nice gedoen.
Thanks for sharing. Good content.
Finally able to live out my Hillbilly fantasy 🙌
I hit all of the marks 😏 I'm a huge huge fan of UJSSMM or generations. Except I do a traditional mash and way over grain do a grain on fermentation, then add inverted sugar water for 12 generations. The benefit is on a true UJSSMM the first 2 or 3 generations are sugar washy. My adaption gets you yummy whiskey from the first batch to the last generation I've found after 12 the flavor quality starts to drop off.
I don't even add yeast after gen 1 the dorment yeast in the bottom of the bucket do a great job.
Great job on the vid yess if it's still votable do a bunch of generations you will be amazed at how the flavors change. Also don't forget to add a gallon of back set\ dunder to your bucket each generation.
Keep an eye on the PH is a tip I can throw in when you start a new generation.
I do the same with rice do a mash, over grain then do generations after. It makes some really bomb whiskey if pot stilled a nice vodka if you run it threw some plates and do a heavy refux
I've mashed with both powder enzimes and malted barley and both ways are good. The wash is even drinkable. Lots of people have comented on what a great saki I have when it's just rice mashed and fermented with DADY yeast lol. I have some Russian friends that are regular customers of my rice vodka I take that as a compliment.
Thanks for the great video.
Looking good.
My friend Lloyd and I did quite a comprehensive UJSSM and thats on gen 9 now. I am sure your recipy will work a treat as a generational recipe.
Hi Louis,
Awesome, send some recipes,
Hi, Beaver! This is old video, but it is important "hot" or "cold". I use always hot water. Whatever I do - wine or "fake whiskey" like this recipe. In old days I try to make like "raw" water for beer/whiskey/fruits wine and it always fails. Reason is bacterial infections, too high or too low pH. Boiling gives ph7 as "starting point. Fruits give low pH about 2, this is fact and after all that manipulation we can add gipsum, Baking Soda, see shells or egg shells or NaOH for "neutralization" of acid. We discussed it with Jesse some days ago.
HI Ansis,
Yes there is some merit to boiling your washes I normal just go with hot enough water to desolve the sugar and pull some flavor in the Fake whiskey. But for fruit I tend to keep away from boing fresh fruit as that can change the flavor, think off appels VS cooked apple.
@@BEAVERDIY Yes, it is true. In this year I made plum wine, which is pectin in general. How to extract juice? Old method is the best - we use plums, make small peace's and add sugar and yeast and if we have we add enzymes for pectin crushing. But... I take +100C boiling water and put plums inside and seal it for 10 hours. After that I just filter everything and add some +100C new water for more extraction. And that`s it. Not bad at all. :) Other wine which I made was ordinary juice from apples and pears. There is no question... :) . There is only question - is it juice or pectin. If we take blackberries which is pectin I think the same - we need crush pectin's. If we have no time to make classic long time crushing+sugar+yeast fermentation with many filtrations and adding agents for pH5 which is messy job, that "crushing with temperature" is the very quick solution. I know, I know... :), but I want to be at work only 1 day! Without filtrations and mess... And yes! Why not? :) Of course I add Baking Soda and yeast nutrients for better fermentation of plums wine. I just run out of egg shells... :) and try Baking Soda for raising pH up. Something like that.
(Per gallon)
1lbs sugar
Yeast
Water
Ferment for 1-2 weeks with airlock
Distill at 80C
Wait.
(When done repeat for second Distillation its worth the time and loss product)
Thanks for the info from a (hic) burp.....beginner! 😆😁 Can you be so kind and give an idea of the final alcohol content? Thanks and best wishes.
HNY Im keen for that to be a Gen1!
Make it a maybe up to fifth generation .
Super busy with Gen3 now
Great video. Yes please to hearing more about gen
would be cool to see the steps to the final product.
The most important part you missed, after putting the lid on and letting the yeast work how long do you ferment and do you keep it in a refrigerator or in a cool dry place?
How long do you ferment?
Short answer: 6-7 days.
BETTER answer: As long as it takes. Use your hydrometer try to get as close to.990 as possible. More importantly taste to see if it’s sour meaning all the sugar has converted. Also rub a little between your fingers or in your hands. If it’s not sticky you’re good.
A COOL place? NO! Check the yeast your using to see what temp it prefers. Usually “home distillers” are using blankets or aquarium heaters to keep it warm during fermentation. Or you can use an insulated cooler to keep it happy.
Hoe lank moet die mash fermenteer?
What is Braai pap
Braai pap is what south’s Africans call corn meal (maize meal)