The Best Moonshine Corn Mash Recipe

Old time moon shiners understood chemistry far better than most people think!

I made the mash and I did two batches. The first batch I followed your recipe to the tee using corn meal, 2-3 pounds of dried fruit, but I also added a jar of Welch's grape jelly when I heated up the fruit to hydrate it. I did use a blender to chop it all up. I added 7 lbs of sugar to this batch and used regular bakers yeast. That fermented in 2 weeks. The second batch was a box of frosted flakes and 3 boxes of corn chex. I used 10 lbs of sugar and used regular bakers yeast too. This fermented in 10 days. I distilled all if it and got 2 gallons from the first distillation and then distilled again and that yielded 1.5 gallons. The second distillation was at 86% ABV and then dropped down to 56% ABD at the end. I am very happy and satisfied with my results and now I will dilute this batch to get average around 100 proof. I am going to flavor some of it with apple cinnamon. But the corn taste in this shine is very nice and has a smooth mellow taste. Thanks for you recipe and your video. Mike

This is a very good recipe for small batches. Doing it just as shown in the video produced a 7.5% ABV corn beer that distills into a tasty white whiskey. Fermentation time was two weeks using active dry bread yeast. I blended the rehydrated fruit as suggested which allowed it to mix into the mash nicely. I did have to re-energize the fermentation with an additional yeast pitch after four days. Finally, I used a mesh brew-in-a-bag that fits into a 6.5 gallon bucket to filter out the solids before distilling. Next time I'll probably just use raisins instead of exotic fruit and see how that works. Thank you for this video instruction, wcemichael!

thanks for your patience and time. Looking forward to making my first batch!

Rule of thumb (for me anyway) I use 1 teaspoon of yeast per gal (estimated). I also add a couple spoons of turbo yeast in this 5 gal mash. You can add more for quicker fermentation, but that could also affect taste so I add as little as possible and let time do most of the work.

I used to work for rinkel mill, the building is exactly as shown on package.

also I watched a lot of videos before choosing this recipe. I found this one to be easy to understand and follow. thanks! i really love the end product I got from this recipe!

I've made beer in the past and this seems like an extremely good recipe for making simply fermented beer. Thanks

This reminds me of learning how to make brew while in jail. Nothing fancy about it, simple and easy to do. I am going to try this recipe, thanks for sharing.

To do a simple "starch-end" test [to see when all starch has converted to sugars] get a small plate or mug [white porcelain] and place a drop or 2 of the mash liquid [without any corn at all, just mash liquid] onto the plate. On the edge of the pool of mash liquid, place 1 drop of iodine. If the iodine/mash liquid turns black, starch is still present. No color-change of the iodine means no starch [all sugar]. Toss that test into the sink, not back into the mash :D Thanks for the video!

Just wanted to say thanks for putting up the video. Once I make it a few times I'll be moving on to my great grandmas recipe. It's been hanging framed in my house for 24 years!

Sounds awesome...the dried fruit probably gives it nice hints of flavor. Genius bro.

I've already had this argument. I have more corn than sugar. I also have fruit so argue that it's brandy, another person insists it's corn wine. It's a very *traditional style* corn whiskey. Go argue with the southern mooners over the name. I don't care if you call it a "flying artichoke sundae"

When going to a party, it's not as impressive to say "hey, I bought a bottle of Everclear" as it is to say "Hey, check this out I made it myself"

My first two attempts at shine were dismal to say the least. Not even the foreshot would light up. After watching this video I tried using just golden and red raisins. I also used cracked corn and corn malt I sprouted and ground up. The yeast I used was just some bread yeast. I used sugar as well. I let the mash work for a week. Ran it and not only did it flame up high, but it was so smooth and sneaky. I didn't feel any burn and that made it very easy to enjoy. Thanks for the videos.

I still had some corn residue solids, making it cloudy. So once you get the chunky stuff out and an initial residue out, your good to go. A single or double will work

Add yeast on end when temperature is betwen 20ºC-28ºC. Hot water will kill yeast's

+wcemichael I had did EVERYTHING you did except add fruit. Also I used The White Cornmeal with Amylase enzymes, and it is Day 3 and My Mash Smells Like Sourdough bread.. Is this Normal?

Amylase is also in your mouth (slobber). it digests fruit juices. so how much spit could we put into the mash, vs buying it?

What kind of blueberry shine? This has corn in it, or do want all blueberrys. Do you want a small amount of pure blueberry, or a large quantity made partly with sugar?