“Moonshinery 2008” Update

“Moonshinery 2008” Update

Hey Team,

Here’s the update on “Moonshinery 2008.” You all know Jeff MacPherson (better known on the webbernets as Dr. Tiki) and I got the ball rolling late last week with an attempt at mash (which, for you non-hillbillies out there is the fermented liquid that gets distilled into moonshine). As far as we know (which isn’t very far) things went well…

Yesterday I got a call from Dr. Tiki saying that, after five days, our (more than likely poisonous) mixture of sugar, cornmeal and yeast definitely smelled like booze…and bread. And since I have to be in Virginia City tomorrow to ride an ostrich(!) we decided to jump the gun a little and see if we couldn’t manage to distill some grade A moonshine from what had already fermented.

We couldn’t.

Despite our ingenious still setup we had nothing to show for our early efforts after several hours. Which isn’t to say we’ve failed…yet. The yeast in our toxic brew is still doing it’s thing and as soon as that poison stops bubbling and things start smelling more like alcohol than bread we’ll jump back in and see what we can make happen!

Until then…I’m going to go jump head first into the terrifying world of ostrich racing! Wish me luck!

I’m done.

Brett.





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Thanks!

2 Replies to ““Moonshinery 2008” Update”

  1. You are probably never going to read this post, but I have used corn meal to make mash. If you aren't making at least 150-170 proof 'shine, it is more likely a problem with your distilling process. start cooking off the mash at a low heat and keep the temperature between 75*C and 80*C. This will ensure that you are only evaporating the pure alcohol from your mash*. This process will last about 4 hours or so. After THROWING OUT AT LEAST A CUP OF THE PRODUCT, continuously check your product with a hydrometer (sold at all brew/wine shops) to ensure the quality. When the temperature suddenly starts to rise up past 90*C or so, your run is over. If you use a 5 gallon recipe, you should end up with at least a pint and a half of (almost) drinkable shine. After this, you want to filter it through a charcoal filter or equivalent. Personally I made a filter using a high carbon filter pad and some coffee filters. The reason for the coffee filters is simply to catch the fibers from the pad, because you don't want little black floaters in your shine!

    The mash is really hard to screw up and I'm sure that whatever recipe you use is probably fine.

    *There are some nasty chemicals that are a byproduct of the mash and inside of the copper tubing, namely methanol and lead. The only thing you want in your finished product is ethanol. Oh, and NEVER use anything made out of aluminum, particularly the still itself as the lead content is so high you will be unlikely to be able to filter it out. Lead poisoning sucks, but is easy to avoid.

  2. You are probably never going to read this post, but I have used corn meal to make mash. If you aren't making at least 150-170 proof 'shine, it is more likely a problem with your distilling process. start cooking off the mash at a low heat and keep the temperature between 75*C and 80*C. This will ensure that you are only evaporating the pure alcohol from your mash*. This process will last about 4 hours or so. After THROWING OUT AT LEAST A CUP OF THE PRODUCT, continuously check your product with a hydrometer (sold at all brew/wine shops) to ensure the quality. When the temperature suddenly starts to rise up past 90*C or so, your run is over. If you use a 5 gallon recipe, you should end up with at least a pint and a half of (almost) drinkable shine. After this, you want to filter it through a charcoal filter or equivalent. Personally I made a filter using a high carbon filter pad and some coffee filters. The reason for the coffee filters is simply to catch the fibers from the pad, because you don't want little black floaters in your shine!

    The mash is really hard to screw up and I'm sure that whatever recipe you use is probably fine.

    *There are some nasty chemicals that are a byproduct of the mash and inside of the copper tubing, namely methanol and lead. The only thing you want in your finished product is ethanol. Oh, and NEVER use anything made out of aluminum, particularly the still itself as the lead content is so high you will be unlikely to be able to filter it out. Lead poisoning sucks, but is easy to avoid.

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