Discovery Channel's "Moonshiners"

cakmakli · Dec 8, 2011

tacoman15 said: ↑

we have some of the store bought moonshine at the country club i work at. i think my boss said it was about $40 bucks for a half gallon. of course the members at the club would never drink it (they prefer bloody marys and martinis) so he let me try a little bit of it. it was pretty good but i am sure it is not as strong as the real stuff (or so i have heard )
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That's what the real stuff cost. A quart jar will run you $20 (at least where I'm from).

ian408 · Dec 8, 2011

cakmakli said: ↑

This show just builds on the dumbass hillbilly stereotype that people have of folks in that area. F this show and F Discovery Channel
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The moonshiners look like geniuses when compared to the Rocket City Rednecks--who, btw, supposedly have advanced degrees and really work in the space industry.

Madams · Dec 8, 2011

Kilted Chiken said: ↑

I think you have no idea what you're talking about.

Corn does not "eat" ( I presume) the sugar. Corn contains starch that needs to be converted to sugars. This is done by taking the corn and heating it to 170 degrees, adding an enzyme (unless naturally occurring in the corn being used) and agitating for 15 or so minutes. The temp and the enzymes work to convert the starches to dextrin. After about 15 minutes of vigorous agitation the mash is heated to a boiling for 30 minutes. Bring the mash down to 170 degrees and hold for another 30 minutes (more enzyme) and stir (agitate) constantly. Rapidly bring mash down to 90 degrees after the 30 minutes, pitch the yeast (proper yeast not bread yeast/beer yeast/wine yeast) take gravity reading with a saccharometer and seal the vessel (fermentor). Let the mash ferment at 85-90 degrees for 2-3 days.

To get the alcohol from the wort you will need a still and a cooling coil or "condenser". Heat the mash to 170 degrees (the point alcohol boils) inside the still. As the "steam" rises it will condense and cool in the condenser and drip out of the opening. That, is your "moonshine"

The corn absorbs the water and etc and the corn itself swells. thats why you have to go back and fill the bucket up with water
This is all informational and what you chose to do with it is your responsibility. Distillation of alcohol for beverage consumption is against Federal Law without the proper taxes paid and licenses obtained.
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I done did this before. What im saying is you dont have to add sugar and yeast to let the corn sour. I have just pour water into a 5 gal bucket filled with corn and let it seat for about a week and let it sour that way.

I already knew the steam was your shine. I just dont have the cap to capture the steam and the "worm". I would like to make one without using copper because I dont any sheets of copper to do this. Also, if somebody see's it they will probably get it and scrap it.

the corn absorbs the water causing the corn to swell. Thats why you have to keep a check on the water level and keep adding water when it gets low when trying to sour the corn.

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Discovery Channel's "Moonshiners"

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Discovery Channel's "Moonshiners"

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cakmakli Finally made it - U.S. Army Retired

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