Our very first video! We want to say thank you for watching, we hope you enjoyed it! Be sure to like, comment, and subscribe. Also, visit the blog link below for more information on how to start your mash process and how you can join our Facebook group :) moonshine.farmhouse-bc.com/mash-for-moonshine/
This is a great sacrifice run very cheap and an introduction to using grain. We will create the conversion of the starches to fermentable sugar very soon.
@@PoppaLongroach Nope. That would be sour mash if that grain starch had been converted and fermented, but it wasn't... it wasn't mashed at all, it was a sugar wash with unfermentable corn solids that weren't converted into corn sugar.
Great video, well put together. I would like to mention that at 9:05 where you show the lid buckling, that is not because of pressure build up, it is mostly like because of change in temperature and the lid not matching the bucket well from manufacturing tolerances. The head that you get from the bubbler (1/2 inch or so of water) is not going to hold any pressure to make the lid bulge up.
It's a combination of both. When I ferment foods, no heat is ever applied, and if I do not have a way to release the gases that build up, my silicone fermented ring bulges just like this lid does and I need to "burp" it even if there is room at the top. Thanks for the watch and the comment.
@allenparker3472 any single grain or combination of 2 or more grains. Example.....10 gallon mash is 5 pounds of grain total. So you could have 2.5lb corn, 1.25lb wheat and 1.25lb barley malt to total 5 pounds.
Thanks, only a few subs needed but a LOT of hours needed, I need to reach out and shake my FB group with over 27K in it, cheeze, you think they would help out LOL
Use a 6 gallon brew bucket...its ready to go...write ingredients on 3 inch masking tape strip...boiled water kills tap water chlorine and other additives... Use brew bag for less mess...This works for me....
Hi, my name is rusty. I learned about the big mouth bubbler from you they are gorgeous pieces of glass. Sometimes I have trouble with the gasket Oring,sealing ,not sure what you wanna call it. Any suggestions, thank you. Keep on SHINING.
Remove the wide silicone seal and flip it over so the big edge which was the top is on the bottom. Then put it under warmish water and put it on the carboy and then give it a twist. The sugar wash video shows how we twist it. And you will notice that the silicone lays out flat. Thanks for watching and commenting.
What if you use to much yeast? That is to say, how fo you get the horse back out un front of the cart. 3lbs sweet taters 3 pints fermented persimmon jam 10lbs sugar Added sugar to a rolling boil at 220 degrees. Added sugar, stirred until dissolved and removed from heat. Waiting for 95° and a wunderin if 3/4 of an ounce of old yeast is a might excessive? Doesn't more yeast just take less time to 'go off'?
The starting gravity was 1.07, final gravity was 0.99. Basically it comes out 150 proof starting, run down to 100 proof and collect a quart of tails for the next run. After Fermentation the ABV is known from using a hydrometer. The "proof" is determined from the type of still used to make the run. We have a video on hydrometeors and more, please check out the playlist for more: ruclips.net/p/PLLB--4EluMqEVxd4lWbSrz-YS7QeJs_-6
I'm going to make this mash tomorrow! Can't wait. Assuming the mash finishes fully fermenting, about how much product (before proofing) might I expect?
FYI, example, 5 gallons of water with 2-3 lbs of grains, will suck up approximately 1.5 gallons of liquid leaving you with about 3.5 gallons of mash. To prevent this, presoak the cracked corn overnight, prior to mashing in. Another way to keep more liquid, is to use a press or mop bucket to press the liquids out of the grains. Tip: if you need 5 gallons of mash, make up a 7.5 gallon batch to run 5 gallons.
@@FarmhouseBC Right on. That sounds like a good way to do it. I may boil the corn like in the vid, but the heads up on the liquid is much appreciated. Thanks!
I just tried it and it worked, please sign up with an email, once you receive the email, it will say confirm your email, you click the big green button and the recipe sheet will download.
I highly recommend do NOT do that for several reasons: 1) you could be losing potential alcohol, 2) if there are sugars that are not converted, it could gum up the lines, and 3) I recommend that you use your hydrometer to ensure all the sugars have been converted into alcohol before ending the fermenting process. There is no magic day-to-end fermentation, it will vary each time.
Go to the blog and click on the menu bar and click on the printable and it the batch record sheets. The link is in the description below the video to the blog. Thank you
Heat the still up on medium heat, run it slow, let it air out 48 hours, temper it with spring water, let it air another 24 to 36 hours and it tastes amazing
This was for a basic mash, not a start to finish recipe. I can't speak for anyone else, but our permit only allows us to make gasoline, not moonshine, therefor why we don't drink it and maybe there is a reason why you don't see anyone drinking an illegal product? Have you asked them why? Thanks for the comment.
@@aaronayers1873 you've heard wrong. I've heard that a lot as well but it's just wrong. You can own a still but the second you start making alcohol you're breaking federal and state laws. Beer and wine are different and one can do that legally.
88 degrees is not too cold amateur 90 to 50 is the ranges folks , this person I pressing info to you that don’t even know what they are doing themselves
Y'all didn't make a single DROP of corn liquor there. You gelatinized the corn, but didn't add a single enzymatic adjunct (or enzymes alone) to convert those freed starches into corn sugar to ferment... so no, that was not a "Basic Mash for Moonshine," that was "a cane sugar wash with unfermentable corn solids" ... and nobody calls that moonshine unless they're a conman or a fool who got conned.
It is a beginner recipe and is an introduction to grains. Then when they get used to it they can start converting the starches into fermentable sugars and work their way to an all grain. We have groups for all levels. Thank you for your input.
@@FarmhouseBC I get that you want to hit the best SEO with the terms that will get the most hits, but it just runs all over me that there are HUNDREDS of RUclips videos like this that falsely say they are showing a mash recipe but they don't actually mash the corn at all. My issue is with stretching the truth in the naming, which has caused the abundance of misinformed people getting into distilling. I've talked to people who have had distilling channels for YEARS and think that just boiling cornmeal for an hour does the full conversion and makes corn liquor. Their comments sections are full of viewers asking why they didn't get any alcohol when they followed all the steps but without the cane sugar, just like the video said they could if they wanted all-grain... and even when you don't explicitly say that, you directly imply it when you omit that part and call it a mash. Multiple channels have argued with me and said that I'M wrong, that it's an old family recipe and that's real corn liquor... and they believe it because so many people misrepresent sugar washes with hot corn as a corn liquor mash. They saw stupid fake "Popcorn's Famous Mash Recipe" videos of sugar washes with hot corn and think that's the way their fabled alleged Prohibition Era relative made shine and they start swearing to it and defending the shit they pieced together in their heads based on family myth and the dishonest recipes online that call these washes a mash. And then they link to videos like this one to "prove" that they're right, so they feel justified in continuing to spread bullshit. Pardon my swearing... the Army made me learn it as a second language.
@@stevealford230 I agree I teach hundreds of thousands of people on my group’s and this simple corn is better than a sugar wash. If you keep the gravity low at least it’s drinkable. But if you try to teach people all grain no added sugar they will fail and give up the craft. If you start them out simple and work them up then they will succeed.
Our very first video! We want to say thank you for watching, we hope you enjoyed it!
Be sure to like, comment, and subscribe. Also, visit the blog link below for more information
on how to start your mash process and how you can join our Facebook group :)
moonshine.farmhouse-bc.com/mash-for-moonshine/
That's was a great explanation of how to, one of the best and clearest I've seen. Thank you.
You’re very welcome and thank you for the watch and taking the time to comment it really helps our channel!😊
This is a great sacrifice run very cheap and an introduction to using grain. We will create the conversion of the starches to fermentable sugar very soon.
Yes it is!
Keep the grain......dump the backseat from the sacrifice run back into the grain and add 5lb of sugar..... .boom......sour mash baby!!
@@PoppaLongroach Nope. That would be sour mash if that grain starch had been converted and fermented, but it wasn't... it wasn't mashed at all, it was a sugar wash with unfermentable corn solids that weren't converted into corn sugar.
It's great. Very useful for beginners.
Glad you think so! Thanks for the watch :)
thanks! just got my equipment this week and was wondering how to start!
AWESOME , ... Finally a step by step, fun, very well made Moonshine How Too...... cheer's.
Thank you! Cheers! We appreciate the watch and taking the time to comment!
That wasn't a Moonshine How To. The corn starches were not converted and fermented.
Great video, well put together.
I would like to mention that at 9:05 where you show the lid buckling, that is not because of pressure build up, it is mostly like because of change in temperature and the lid not matching the bucket well from manufacturing tolerances.
The head that you get from the bubbler (1/2 inch or so of water) is not going to hold any pressure to make the lid bulge up.
It's a combination of both. When I ferment foods, no heat is ever applied, and if I do not have a way to release the gases that build up, my silicone fermented ring bulges just like this lid does and I need to "burp" it even if there is room at the top. Thanks for the watch and the comment.
Yeeeeeeeeeeeeee dogggggyyyyyyyy LOVE ME SOME MOONSHINE YEE YEE. What’s next to come?!
Yeap Yeap
Yer sister!!
Love this!!! Thank you!
Glad you enjoyed it. No no no, THANK YOU! But I have to say....... LET ME HEAR YOUR BEST YEE YEE
YEE YEEEEEEEEEEE
Will try thanks
For those wanting to make old school shine.. ..use 1/2 pound of grain per gallon of water, 1lb sugar and plain Ole bread yeast
What kind of grain
@allenparker3472 any single grain or combination of 2 or more grains. Example.....10 gallon mash is 5 pounds of grain total. So you could have 2.5lb corn, 1.25lb wheat and 1.25lb barley malt to total 5 pounds.
@allenparker3472 I made a video of my new recipe and how I make it yesterday check it out you may like it
@@PoppaLongroach4:23
Good stuff. Love the info tag. I’m gonna start using them
Awesome! Thank you! I would be lost without them. Thanks for the watch and the comment!
This is great. Keep the hard work up
Thanks so much, we appreciate that!
Very simple
Thanks a lot
Subscribed! teach me your ways oh wise ones
Stay close little sprout, we will show you the way!
Awesome
As you get used to fermenting try your hand at converting the starches into fermentable sugar for a smoother product
yum
Thanks :)
Hammer time!! 😁
You know it! 😂
Thank you!! I’ll get back outcha this week!
Thanks, only a few subs needed but a LOT of hours needed, I need to reach out and shake my FB group with over 27K in it, cheeze, you think they would help out LOL
Wow
Awesome video
Tricked me, thought it was two Popcorn Suttons arguing with eachother lol
😂
Tucson Arizona:Mesquite Bean time, I make Mesquite Bean Hand picked by me. 95-100! That is Tucson.
Use a 6 gallon brew bucket...its ready to go...write ingredients on 3 inch masking tape strip...boiled water kills tap water chlorine and other additives... Use brew bag for less mess...This works for me....
Thanks, that's good to know!
You pay a lot more for them and I try to keep costs down.
Hugs, Homie! =)
Thanks for the watch and comment! Much appreciated!
@@MoonshineHowTo Still runnin' you daily, Fam!
Hi, my name is rusty. I learned about the big mouth bubbler from you they are gorgeous pieces of glass. Sometimes I have trouble with the gasket Oring,sealing ,not sure what you wanna call it. Any suggestions, thank you. Keep on SHINING.
Remove the wide silicone seal and flip it over so the big edge which was the top is on the bottom. Then put it under warmish water and put it on the carboy and then give it a twist. The sugar wash video shows how we twist it. And you will notice that the silicone lays out flat. Thanks for watching and commenting.
What if you use to much yeast?
That is to say, how fo you get the horse back out un front of the cart.
3lbs sweet taters
3 pints fermented persimmon jam
10lbs sugar
Added sugar to a rolling boil at 220 degrees. Added sugar, stirred until dissolved and removed from heat.
Waiting for 95° and a wunderin if 3/4 of an ounce of old yeast is a might excessive? Doesn't more yeast just take less time to 'go off'?
Great simple recipe 👍 Do you know what strength/proof it was after fermentation? Thanks
The starting gravity was 1.07, final gravity was 0.99. Basically it comes out 150 proof starting, run down to 100 proof and collect a quart of tails for the next run. After Fermentation the ABV is known from using a hydrometer. The "proof" is determined from the type of still used to make the run. We have a video on hydrometeors and more, please check out the playlist for more: ruclips.net/p/PLLB--4EluMqEVxd4lWbSrz-YS7QeJs_-6
@@MoonshineHowTo Thanks 👍
I mean basically it’s flavored sugar shine?
Yup. agreed, as stated in the video :)
Silly question 5/8 rubber grommet is 3/8 diameter on inside? What size drill bit did you use?
½ inch. Thanks for the watch.
I'm going to make this mash tomorrow! Can't wait. Assuming the mash finishes fully fermenting, about how much product (before proofing) might I expect?
FYI I'm running a reflux still. Usually gets the most out of a mash.
FYI, example, 5 gallons of water with 2-3 lbs of grains, will suck up approximately 1.5 gallons of liquid leaving you with about 3.5 gallons of mash. To prevent this, presoak the cracked corn overnight, prior to mashing in. Another way to keep more liquid, is to use a press or mop bucket to press the liquids out of the grains. Tip: if you need 5 gallons of mash, make up a 7.5 gallon batch to run 5 gallons.
@@FarmhouseBC Right on. That sounds like a good way to do it. I may boil the corn like in the vid, but the heads up on the liquid is much appreciated. Thanks!
@@johnkuhn4263 anytime! Let us know how it turns out. 😉
That's not mash: it's a sugar wash. There's no corn liquor in that liquor.
So once you bring the water to a boil and you take it off the burner you don’t put it back on ?
See if this helps moonshine.farmhouse-bc.com/mash-for-moonshine/
I Can't get the little recipe sheet to down load to my email I'm not a whizz on internet pls help
I just tried it and it worked, please sign up with an email, once you receive the email, it will say confirm your email, you click the big green button and the recipe sheet will download.
Could I use distilled water ive distilled out of tap water?
Should you stop the fermenting process at day 7 and start to distill?
I highly recommend do NOT do that for several reasons: 1) you could be losing potential alcohol, 2) if there are sugars that are not converted, it could gum up the lines, and 3) I recommend that you use your hydrometer to ensure all the sugars have been converted into alcohol before ending the fermenting process. There is no magic day-to-end fermentation, it will vary each time.
Can I run this through a small 1 gallon still little at a time?
Sure can! You can make a 1 gallon batch if you want. Thanks for the comment.
What temperature do yall distill at
I don't use a temperature, I go by the "fast drip rate".
2 drips a second works on my small stills
How did it turn out.
Great!
That would take the meat off your tongue when distilled.
That's what a hydrometer is for! So would Everclear at 190, but who drinks that straight? Proofing down is the ticket. Thanks for your comment :)
how do I get the grain bill or recipe sheet?
Go to the blog and click on the menu bar and click on the printable and it the batch record sheets. The link is in the description below the video to the blog. Thank you
Haven't seen yet how these recipes taste after distilling??
Heat the still up on medium heat, run it slow, let it air out 48 hours, temper it with spring water, let it air another 24 to 36 hours and it tastes amazing
seen dozens of these videos and yet to see finish product or anyone drink this stuff
This was for a basic mash, not a start to finish recipe. I can't speak for anyone else, but our permit only allows us to make gasoline, not moonshine, therefor why we don't drink it and maybe there is a reason why you don't see anyone drinking an illegal product? Have you asked them why? Thanks for the comment.
@@MoonshineHowTo ive always heard moonshine is only illeagle to sell not for personal use
@@aaronayers1873 you've heard wrong. I've heard that a lot as well but it's just wrong. You can own a still but the second you start making alcohol you're breaking federal and state laws. Beer and wine are different and one can do that legally.
I thought moonshine used a still??
It does.
88 degrees is not too cold amateur 90 to 50 is the ranges folks , this person I pressing info to you that don’t even know what they are doing themselves
Y'all didn't make a single DROP of corn liquor there. You gelatinized the corn, but didn't add a single enzymatic adjunct (or enzymes alone) to convert those freed starches into corn sugar to ferment... so no, that was not a "Basic Mash for Moonshine," that was "a cane sugar wash with unfermentable corn solids" ... and nobody calls that moonshine unless they're a conman or a fool who got conned.
It is a beginner recipe and is an introduction to grains. Then when they get used to it they can start converting the starches into fermentable sugars and work their way to an all grain. We have groups for all levels. Thank you for your input.
@@FarmhouseBC I get that you want to hit the best SEO with the terms that will get the most hits, but it just runs all over me that there are HUNDREDS of RUclips videos like this that falsely say they are showing a mash recipe but they don't actually mash the corn at all. My issue is with stretching the truth in the naming, which has caused the abundance of misinformed people getting into distilling. I've talked to people who have had distilling channels for YEARS and think that just boiling cornmeal for an hour does the full conversion and makes corn liquor. Their comments sections are full of viewers asking why they didn't get any alcohol when they followed all the steps but without the cane sugar, just like the video said they could if they wanted all-grain... and even when you don't explicitly say that, you directly imply it when you omit that part and call it a mash.
Multiple channels have argued with me and said that I'M wrong, that it's an old family recipe and that's real corn liquor... and they believe it because so many people misrepresent sugar washes with hot corn as a corn liquor mash. They saw stupid fake "Popcorn's Famous Mash Recipe" videos of sugar washes with hot corn and think that's the way their fabled alleged Prohibition Era relative made shine and they start swearing to it and defending the shit they pieced together in their heads based on family myth and the dishonest recipes online that call these washes a mash. And then they link to videos like this one to "prove" that they're right, so they feel justified in continuing to spread bullshit. Pardon my swearing... the Army made me learn it as a second language.
@@stevealford230 I agree I teach hundreds of thousands of people on my group’s and this simple corn is better than a sugar wash. If you keep the gravity low at least it’s drinkable. But if you try to teach people all grain no added sugar they will fail and give up the craft. If you start them out simple and work them up then they will succeed.
What a small batch 😳
It’s very easy 1 pound of sugar to 1 pound of corn per gallon of mash. Do what size you want.
What does the tag line say? Smh now ive gotta do something else, na im good, thank u anyways ✌️🤎