This was the question that first drove our initial discussion, and it turns out that the confusion stems from the fact that lots of distillers and liquor companies nowadays have elected to use the term “moonshine” incorrectly as a commercial gimmick. in a bowl, pan or jug put your barley malt in and add some water, not hot water this will kill the enzymes, use cold or warm water, give it a stir and add it to your fermenter when the temp in the fermenter is around 66 degrees C.

this is not normally a problem for a sugar wash, and you can sometimes get away with it on an All grain as well. I hope this post answers any and all questions we could ever again possibly have on such a stupid subject.

And so it criminalizes any liquor production into the revenue of which it can’t sink its grubby little fingernails. if you find a leak you need to plug it quickly, I had a bad gasket on my still, and tightening the Tri clamp didn't help so I went old school moonshiner on it.

I was using an ale yeast, ale has a lot of foam on it, and the yeast produces that foam, i suspect that if I had used another yeast such as a wine yeast EC-1118 or bakers yeast then it may not have been too much a problem. At the start of the instructable I mentioned I made a mistake, and it was at this point I made it, normally i fill a fermenter up to about 2 inches from the top. there are various recipes out there for potato vodka, some say to use sugar some don't even some of the really old Russian recipes say to use sugar.Just like the gangsters during the American Prohibition, we bottle these in original Mason Jars, resulting in a unique tasting experience. Under this conception, “moonshine” is just a whiskey that hasn’t been taxed… and the saga of colonial America’s refusal to pay taxes on its distilling operations is a critical part of our nation’s history that we’ll detail in future posts.

I made up a paste of flour and water and put it all around the leaking clamp, the heat from the still baked it on and stopped the leak. So Vodka is a neutral spirit, it is not suppose to have a flavor, though some do have a little creaminess to them, what this means is that It could be made out of anything near enough, and in Russia and Poland they often did back in the day. IMPORTANT NOTE: you do not want ANY leaks in your still, this is very very dangerous, Alcohol vapor is denser than air and will drop to floor level, and if you are running your still on a gas burner BOOM!Other non-essential cookies are used to track visits anonymously and collect information for making reports.