How much shine from 5 gallons of mash

Read our complete summary for more info. The amount of alcohol produced by a still depends on starting alcohol and final proof. In this article we'll explain how a commercial distiller would determine how much alcohol to expect from a run. Starting alcohol can vary significantly, having a big impact on the final yield. Starting alcohol is generally expressed as "alcohol by volume" or ABV. It's simply the percentage of alcohol in a solution of alcohol wash. The higher the starting alcohol, the higher the potential yield.

The starting alcohol of a wash is dependent on two things: the amount of fermentable sugar produced by the mash, or added in lieu of making a mash, and the type of yeast used. Fermentable sugar is exactly what it sounds like - the amount of sugar available to be eaten by yeast that can later be turned into alcohol.

If there isn't very much sugar then there won't be much alcohol. However, too much sugar is wasteful. The amount of sugar needed depends on the recipe, the size of the batch, and the potential alcohol production by the yeast. Though, in general, the more fermentable sugar there is in the mash, the higher the potential starting alcohol and the higher the yield.

The type of yeast used is very important as well. This is due to two factors. First, distillers yeast has been bred to withstand higher concentrations of ambient alcohol.

Second, some distillers yeasts are packaged with loads of yeast nutrients i. Turbo 24, 48, etc. This can actually be a bad thing, as the excess nutrients contained in turbo yeasts can cause off flavors in the final product. In short, good yeast will allow for a higher starting alcohol and a greater final yield without producing off flavors. Final proof can also have a significant impact on yield. While the total amount of alcohol collected remains the same, there is now twice as much "product" and the "yield" is doubled.

Let the mash work as long as the head, or foam, seems to be rising, but it will ferment out and go sour, so about 10 to 14 days is maximum, depending on temperature. Yeast acts more slowly at lower temps. Do not invite friends over while the mash is working. Making moonshine with a thumper instead of a pot still is great because thumpers essentially perform two distillations in one—without stripping the flavor the way reflux distillation does.

The distilling process itself produces alcohol vapors, which are highly flammable. In terms of consuming the liquid, if the final product is over proof, the moonshine itself is also extremely flammable and can be very dangerous. Within the last decade, however, moonshine has entered the mainstream in a major way, being produced in above-ground distilleries and available for purchase in liquor stores and bars across the country. What was once only attainable through furtive means is now so commercial, you can purchase it at Costco.

By law, rye whiskey must be distilled with at least 51 percent rye. The remainder is typically corn and barley. Instead, you get the distinctive spice of traditional Pennsylvania rye. Helpful tips. This will bring your total beer volume back to 5 gallons.

Now is the time to make sure you have removed and replaced any spent corn kernels, which float to the top of the fermenter. You only need to do this if you plan on a continual ferment, that is, past 7 or 8 fermentations at which point your corn would otherwise be expended.

Cover the fermenter and let it ferment for another days or until the ebullition ends. Congratulations, if you have done everything properly you are now ready to run your first sour mash!

Siphon off your beer and charge your still. Distill your whiskey in the same manner you did during your first run, being conservative with your cuts until you gain more skill. This spirit is a palatable moonshine when collected directly out of the still. Collect your run down to your stopping point. Save all of the spirit run as good sippin' whiskey. Together, the heads and tails are reused as feints. If you start to get blue or green flecks in your spirit, you've gone too far or run things too hot.

Repeat the process starting at the Second Fermentation. You are now producing a simple sour mash whiskey and with practice you will be able to produce a very high quality moonshine. Age this whiskey in an uncharred oak barrel to produce a traditional Tennessee-style whiskey. Safety first, Duke boys. Have fun! Murray, KY Contact Us First Name:.

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Please try again later. A Guide to Making Moonshine. For a 5 gallon mash: If using bird feed, make sure it is perishable, or in other words is free of preservatives. Distillery equipment is different in its own way Practice, practice, practice!

First Fermentation. Basics of Pot Distillation. There are two basic types of pot distillation: The first involves a traditional pot still, which has no cooling in the neck or column.