Copper Still

  • One quart of honey per 1 1/2 gallons of water
  • One 4 oz Package of Turbo yeast per 10 gallons of mash

Ferments for 7 to 14 days and then distill

Heat water to 120 degrees F then add honey
Cool to 70F
Aerate by pouring mash back and forth between two buckets
Add Yeast
Transfer to fermenter
Allow to ferment from 7 to 10 days
Siphon mash into still
Distill, make sure to throw out foreshots, heads, and tails

Make extremely tight heads and tails cut if you plan on drinking un-aged

Finishing
Age for 2-3 weeks using lightly toasted american oak chips
Add a small amount of honey to the finished product
If the final product is a little cloudy then just pour thru a filter

Distillation – The process of distillation focuses on separating the ethanol (alcohol) created in the fermentation process from the wort (or used mash). The goal is to get 80% ethanol and 20% flavors and water from the mash

Wash – Fermented wort is referred to as ‘wash’. To transfer your wash, you will need to strain or siphon your wash through a cheesecloth and then into your still. The cheesecloth is necessary because you want to allow as few of the larger chunks of mash into the still as possible. If you choose to siphon your wash rather than strain in, try to leave as much of the solid chunks in the bottom of the fermenter

Head or Foreshots– The first few ounces or so of methanol boiling out of the wash. This should always be thrown out!

The general rule of thumb is to discard 1/3 of a pint jar for every 5 gallons of wash being distilled.

How much to discard:

  • 1 gallon batch – discard the first 2/3 of a shot glass
  • 5 gallon batch – discard the first 1/3 of a pint jar
  • 10 gallon batch – discard the first 3/4 of a pint jar

One way to determine the presence of methanol is to monitor still temperature. If anything is produced by the still before wash temperature reaches 174 degrees, it’s methanol.

Pure methanol is dangerous and it is known to cause blindness and even kill.

Body or Hearts – the distillate coming out of the still after the head and when the temperature is 175º F-185º F

Tails – When the temperature has reached roughly 205º F you will want to stop collecting the distillate. The liquid now coming out of the distiller is call the ‘tails’. This will also give your whiskey a bad flavor, so keep it separate from the body

Angels Share – alcohol vapors that are created during the aging process

Prep time: 5 minutes
Cook time: 10 minutes
Fermentation time: 2 weeks
Yield: 1.5 gallons 80 proof rum

Ingredients:

  • 12.5 pounds raw cane sugar
  • 9 gallons water
  • 160 oz. unsulphured molasses

Heat water to 120 degrees Fahrenheit stirring sugar in a pound at a time.
Add molasses, 1 jar at a time, once most of sugar has been dissolved.
Stir thoroughly while adding so molasses does not burn.
For a more mellow, smoother finished product, allow to cool to 70 degrees Fahrenheit and add bread yeast. Aerate, then transfer to carboys.
For a higher yield (but a more unpredictable finish) use “Super Start” yeast and ferment at 90F.
Install air lock and allow to ferment for at least 2 weeks.
Let it settle and then distill

Prep Time: 1 hour

Cook Time: 3 hours

Batch Size: 5 gallons of mash, 4.5 gallons of wash

Yield: 1 gallon of 100 proof spirit (1 quart of 100 proof hearts)

 

  • 20 lbs stawberries
  • 1.5 lbs raisins
  • 1-3 lbs cane sugar
  • 2 packets bread yeast

Rinse the strawberries with clean water: this will reduce the potential of an infection from wild yeast or bacteria on the strawberries.
Remove the green tops from the strawberries
Remove any rotten or spoiled strawberries
Put only good strawberries (free from rot and mold), without the tops, into a blender.
Blend the strawberries. Do Not Over Blend
Add raisins to the strawberries as you blend them until all 1.5 pounds of raisins have been incorporated into the batch.
Dump the strawberry puree into a sanitized bucket
Once 2.5 gallons of strawberry puree has been collected, transfer puree to a stainless steel boil kettle
Add 3 gallons of water to the 2.5 gallons strawberry puree. You should have 5.5 total gallons of strawberry mash at this point
Take a specific gravity reading of the mash, you will need to use a brix refractometer as the mash will be too thick for a hydrometer
The Strawberry mash should have a specific gravity reading around 1.024 which would yield around 3.5% ABV
Add sugar 1 pound at time until you reach a starting gravity of 1.054, as this will yield around an 8% starting alcohol (before distilling)
Make sure that you stir the mixture well after you add sugar and before you take another brix reading
Heat the Mash to 160 degrees
Once the mash has reached 160 degrees use a wort chiller to cool the mash to 70 degrees
Once the mash is at 80 degrees start making your yeast starter
Once the mash is cooled to 70 degrees transfer it to your fermentation vessel
Add the yeast starter to the fermenter
Add a sterilized airlock to the fermenter
Ferment in a dark place around 70 degrees for 7 days
Siphon (You’ll need to use 1/2? hose for this) the wash through a strainer (a fine cheesecloth, or a nylon paint strainer). Separate the pulp an discard it. Only add strained juice to the still. You’ll end up with about 4.5 gallons. Make sure not to add any of the settled yeast from the bottom of the fermenter to the still.
Complete a “stripping run” by distilling the wash in a copper still using medium high heat. Distillate should be pouring out of drip tube. Do not make any cuts during the stripping run
Next, complete a “spirit run” by distilling the product from the stripping run. Use medium low heat and run the distiller very slow (product should be dripping out of the still, not pouring). To be safe, make at least a 200 ml foreshots cut, and healthy heads and tails cuts, saving only the best part of the middle of the run for the hearts.
Discard the heads, along with the foreshots. Keep the hearts for the next step. Set the tails aside to use in future feints runs.
Pack pint jars with fresh sliced strawberries and fill them the rest of the way with the hearts from the spirit run.

 

  • 7 Lbs. Rye
  • 2 Lbs. Barley
  • 1 Lbs. Malt
  • 6 gallons of water
  • 1 oz Yeast

DIRECTIONS:
Heat water to 70 degrees and then mix in malt and grain. While stirring the
mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2
minutes).
Keep mixture at 160 degrees stirring constantly for 2-3 hours to
convert starch into fermentable sugar and dextrin.
Filter off liquid and place into fermentation device and allow to cool to 70- 80 degrees.
Immediately pitch with 3 grams of yeast.
To avoid secondary fermentation and contamination add 1 gram of ammonium-fluoride.
Stir liquid for 1 minute then cover and seal with a airlock.
Mash will take 5-7 days to ferment.
After fermentation is complete pour into, still filtering through a pillow case to remove all solids.

  • 10 lbs. Whole kernel corn, untreated
  • 5 Gallons Water
  • 1 Cup Yeast, champagne yeast starter

DIRECTIONS:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days.
When the sprouts are about a 1/4″ long the corn is ready for the next step.
Wash the corn in a tub of water, rubbing the sprouts and roots off.
Throw the sprouts and roots away and transfer the corn into your primary fermenter.
With a pole or another hard object mash the corn, make sure all kernels are cracked.
Next add 5 gallons of boiling water and when the mash cools add yeast.
Seal fermenter and vent with a water sealed vent.
Fermentation will take 7-10 days.
When fermentation is done, pour into
still filtering through a pillow case to remove all solids.

  • 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.)
  • one package of yeast (using distillers yeast will increase quality and quantity)
  • 5 pounds sugar
  • Water

Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep

Add 5 pounds of sugar.
Fill 1/2 full with boiling water.
Mix until sugar is dissolved.
Let it set for 90 minutes and then finish filling with cool water.
Add the yeast after it has cooled to the recommended temperature on the yeast label.
Cover with lid–our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it’s ready to run!
This is an old-timer recipe and very well. Should turn out to be 150-180 proof.
For pot stills you should filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still.
Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.

Rye flour paste is the traditional method used by moonshiners to seal seams on copper moonshine stills.

If a still has not been sealed properly, vapor will escape from the joint. Alcohol vapor is explosive at high concentrations. So, always seal your still and never distill indoors.

  • 3/4 cup rye flour
  • 1/3 cup water
  • Mix the rye flour and water together with your hands
  • Roll the flour paste into a snake

Once the boiler reaches 115 degrees apply the flour paste to the still
As the still heats up the rye flour paste will cook onto the still creating a seal at the joint
Keep an eye on your still to make sure that alcohol vapor is not escaping from any joint. Re-apply paste if needed.