As a mash or a wash should contain sugar, it will be denser than water and will have a different SG. The hydrometer indicates the density, or specific gravity SG of a liquid, compared to water. This blog provides information for educational purposes only. I've always went by a recipe and then waited for the bubbles in the air lock to slow to below 3 bubbles a minute. Some examples of acetic acid fermentation are apple cider vinegar, wine vinegar and kombucha. Heres a simple way they would use to make a corn whiskey mash with some additional options for the advanced distiller: Heat 5 gallons of mash water up to 165F. 1000g water + 1000g sugar (dissolved) divided by, a little over, 1000ml (due to addition of said sugar). Once the target temp is met, stir in the malted barley. Also, some people don't care about corn flavorthey'd rather have apple pie, peaches, or other fruit flavors. How do you increase the alcohol content of moonshine? It is all mathematics, and some people give answers based on funny math. Fortunately, grain batches made with rye, wheat or malted barley that are geared towards making a wash of 5 to 10 % alcohol should already contain enough nutrients to allow healthy yeast to thrive. Introduce yourself and tell us a bit about your interest in distilling. by whistlewetter Thu Jan 22, 2015 12:57 pm, Post If your, Different Techniques to Clear your Mash/Shine. For those of us without a science degree, or simply those who did not pay enough attention during their high school science classes, this is the act in which the benecial microbes (yeast) react to the sugars in the mash to produce ethanol. Bread yeast does best in temperatures of about 74-78F or 23 to 25C. It's a comprehensive guide on making moonshine, from start to finish. A standard measuring temperature is 20C or 70 F. Ethanol fermentation is only one of the three types of fermentation. Within good reason. by Washashore Fri Sep 07, 2012 4:43 pm, Post The more sugar in the liquid, the higher the reading. If your fermentation bucket is too large for your fridge or you dont have the ability to chill your mash then choose another method. You can, of course, also increase the price that Moonshine sells for by adding additional flavors to it. Temperature: Your temperature needs will depend on the manufacturers instructions on the yeast you have used. by whistlewetter Fri Jan 23, 2015 1:48 pm, Post Discard the sample. Adding highly fermentable sugar, such as dextrose, as opposed to adding more grain, will increase the ABV of the final product without increasing sweetness and malt character. It should make up roughly 25% of the next mash. by T-Pee Fri Jan 23, 2015 4:01 pm, Post This part of the process will depend on the flavor you want. Healthy yeast is required for good fermentation. A sealed glass tube with a weight at the base and calibrations at the side which indicate specific gravity (SG). perfect thank you !!!! It depends on what type of wash you have but as a general rule of thumb, it is best to distil within 2-3 days after fermentation is complete. But how do you know when fermentation is complete? The ideal PH reading for meads, ciders and wines are 3.4. Small Scale 1.25" Two Reducer LM Head For Stripping Plus Reflux Column Extension. The period can be extended if the wash is racked off into a clean airtight container. You mite as well not waist your time doing AG. Need help with the next step? Check out Everything you Need to Know About Distillation. Temperature will also play a role in the hydrometer reading. How much shine can I expect to produce when I run my still? Once temperature is reached, add 6 pounds of cane sugar. . The higher the ABV the yeast has to live in, the more stressed they get, and eventually will die off. A second trick for advanced distillers is using tincture of iodine to determine if all starches have been completely converted into sugar. Keep adding sugar until all sugar has been added / dissolved. by T-Pee Fri Jan 23, 2015 12:57 pm, Post Since there no standard recipe for moonshine (like there is for Bourbon), it can be made from any combination of grains in any type of still. Once you have noticed the activity in your airlock is slowing down, you can take a final gravity reading to determine if your mash is ready for fermentation. When you first start making moonshine, you are often preoccupied with getting the basic skills down. Besides there's plenty yeast even if it looks crystal clear. Burlap bags of shelled whole corn were dipped in the creek and allowed to sprout. Original Gravity OG Measure the gravity of your mash before fermentation and before adding the yeast. It will measure the amount of sugar in the liquid. Our distillation equipment is designed for legal uses only and the information in this article is for educational purposes only. The closest definition you'll find is for a "white whiskey," which is actually what moonshine is - clear (unaged) whiskey. Aerate then add 1 package of bread yeast. Shipping Update: Shipping Daily M-F. Orders Placed After 10 AM Ship the Next Business Day. The primary ingredients used in a moonshine mash are corn and barley. When the hydrometer falls take the reading. by MitchyBourbon Thu Jan 22, 2015 4:45 pm, Post A PH scale runs from 1 to 14 with 7 as neutral. That is not good protocol, but perhaps a little fun at first. After all, if you are unsure how to use your still because of a complicated design, it is more likely that you will not operate it properly, which could be potentially dangerous. Which is the range most shoot for with AG mashes. One of my mashes is a lot lighter in color and you can see the settled stuff at the bottom and the cap is minimal on the top. What type of sugar is best? This is possible, but keep in mind that many beer yeasts finish around 1. Do not use jello! And would be considered low by those who do nothing but sugarheads. This makes complete sense when you consider that fermentation is the transformation of sugar into alcohol. Thank you for stopping by and reading our blog. A day or two after adding the yeast, youll see the airlock bubble and know the stuffs doing its fermenting business. Also, the chart assumes a starting point of zero sugar in the solution. A buddy of mine screwed up his math on scaling down birdwatchers and fermented 21% with bakers yeast, And yet the brew shops still push turbo yeasts, Since were talking about yeast I have a question , Is there a rule of thumb on how much yeast to use per gallon of wash your making? Can you make ashine with high fructose corn syrup. Alcohol is thinner than water so the higher the volume of alcohol, the lower the float will sink. Transfer this to a kettle and heat to 170F. Bentonite will usually clear your mash in about 24-48 hours. It is important to release this carbon dioxide before you clear your mash because it can easily interfere with the process. . Before we get started, a reminder: Distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. Keep in mind that you want your mash to be cool when performing the test. Any hardware used for mashing, fermenting or aging. We think there are better ways to make a moonshine mash, but there are also worse and some folks really like the sweet feed option. I love making non-toxic cleaners with moonshine! Simply fill the hydrometer of the way full. Remember oxygen is not good to be introduced into the fermentation process after aeration. Yes, its so easy. Save all of the spirit run as good sippin whiskey. 875% 064 8. Using a Grain Bill for Record Keeping At about 18% ABV, for most yeast strands, they become very stressed due to their living conditions. by tom sawyer Tue Sep 11, 2012 4:09 am, Powered by phpBB Forum Software phpBB Limited. by tom sawyer Mon Sep 10, 2012 7:16 am, Post Everything below seven is acidic and everything above 7 is alkaline (also called base). 625 070 8. The scientific explanation for fermentation is as follows: the process in which molecules like glucose are broken down anaerobically (without requiring oxygen.) There is also lactic acid fermentation and acetic acid fermentation. I personally always ferment with an airlock. With this type of set it and forget it system is not exactly scientific, but pretty simple and effective. When you dont see any bubbles for two days, you can check to see if your fermentation is complete. The second step to making moonshine is fermentation. Make sure that where you are storing your mash is going to be out of direct sunlight or drafts where an even temperature can be maintained. Throw in some sugar, yeast, and pearl ash for flavor, then let the mixture ferment for about a week or two. A general rule of thumb is to watch for a cease in activity in your airlock. by wfw52 Fri Sep 07, 2012 6:33 am, Post by Prairiepiss Fri Sep 07, 2012 7:20 am, Post Sugar heads you can shoot between 12-14% with no adverse effects. You can also use a big whisk to agitate your wash/mash and then let the carbon dioxide escape out of the top. If you dont see any bubbles in your airlock after 18-48 hours then check to make sure your bucket is airtight. Looking for products for your moonshining journey? The ideal shape is wide and shallow to more easily produce esters, which is a reason this practice is popular for many breweries. I am looking to learn the specifics on how to properly use this tool. Original Gravity Potential Alcohol. Ive tried to recreate it,but no luck. The first reading is before adding or pitching the yeast. Check for activity after 12 hours. Temperature is a key factor when measuring the specific gravity of a liquid the hydrometer should indicate the temperature its calibrated to, and also include an adjustment table. In some cases yeast will power through and consume everything in a mash. The specific gravity hydrometer kit with the glass test cylinder is highly recommended over the test kit with the plastic cylinder for many reasons. Add them to a fruit press and squeeze as much juice out as possible. The reading will be higher than 1.000, because of the sugars present in the mash. While most home distillers will use the method of fermentation that includes an airtight seal and an airlock to let gas out while keeping air in. Read the hydrometer scale at the lowest point of the surface of the liquid. Therefore this article is for educational purposes only and we highly recommend that you read our legal summary for more information on the legalities of distillation before proceeding. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. Thank you Tom, Rad and Washashore for your response !!! thats THE FUN OF HOME DISTILLATION ! Unfortunately for speed and yield bakers yeast and sugar were added to the mash. More often than not, modern moonshine is nothing more than straight sugar with a bit of flavoring. The specific gravity you've been reading about probably pertains to all grain mashes. This is because as fun as the final product is-making moonshine is really nothing more than a three step science experiment. If the mixture does not change color, you are ready to distill. At this point all of the starches should be converted into sugar. I find that like many other things in this hobby it is a personal preference. Today we are here not just to tell you what a. First time using cracked corn. Yes, it can be very confusing for all the names and labels. Pour in 5 gallons of water and boil it to 165 F. Even a small blip in temperature can encourage this type of unwanted production of metabolic by-product. If you purchased the hydrometer kit, a 250 ml test jar will be included. Before you add your yeast it is important to measure the gravity in your mash. However, they all have one thing in common - they produce high-quality moonshine. : Is there anything worse than spending a bunch of time and money on making moonshine only to have it, This nasty compound is one of the reasons that, These nasty compounds can cause your mash to, If your mash is overly sweet there are two possible reasons. You can also predict the potential alcohol of your mash from the original gravity. Place your mash pot on your heat source and turn it on. Remember to dispose of your test batch and do not add it back to your mash. Sweet feed is a type of horse feed that is available at most farm stores. In this ebook, we go step by step on exactly how to make your first mash, ferment, and do your first run. Your alcohol by volume refers to the amount of alcohol in your shine and can be easily converted into the proof of your shine. Clearing your mash is an important step to maintain the integrity of your moonshine. As a rule, for a healthy ferment you want oxygen introduced at the onset of fermentation and not afterwards. by shadylane Thu Jan 22, 2015 4:20 pm, Post This blog provides information for educational purposes only. Advanced distillers should consider adding 2tsp of gypsum (CaSO4) to the mash water and adjusting the pH of mash water to somewhere between 5.8 and 6.0 before adding any ingredients. This will drop the pH of the mash and make it more consistent from batch to batch. The reading will be higher than 1. Two sachets should be enough for a 5 gallon mash. While this is not a necessary step, failing to do this step can result in the particles in your wash/mash getting burned on the bottom of your still. The reason why you use sugar in a mash is basically because your yeast consumes the sugar, converting it into alcohol. Take a reading with the specific gravity hydrometer. This, in turn, can be converted into gallons and gallons of apple moonshine mash, and then be distilled into a lot of apple moonshine. Available after Moonshiner Rank 10, this upgrade costs $875 and 3 Tokens. However, Nutrients are needed as yeast is a living organism and it. yes sir. There are two possible upgrades available. get started with brewing or distilling! Repeat the Process After your run, collect 1-1/4 gallons of backset to return to the fermenter for your next batch. A mash made with corn, barley, and rye is perhaps the most popular moonshine recipe of all time. Thank you for sharing this! Though, this method can completely change the recipe if all other factors remain the same, so a popular method for increasing the ABV of an existing beer recipe without bringing much change, is to simply add more sugar into the mix. What should the specific gravity of a sugar wash be? However, open air fermentation is another option that many home brewers and even breweries choose. To do this is fairly simple. TP, these are top fermenting yeast, the ones that settled aren't doing much anyway. Although it isnt as smooth as corn whiskey, what it lacks in flavor and smoothness is made up by convenience. Most of the sulfur is removed naturally from the carbon dioxide produced by your yeast. Sanitize all of your equipment and use an airlock filled with sanitized water. We don't answer questions about recipes, procedures, etc. We only recommend items we believe in and have tried. About the worst thing you could expect would be a very rapid ferment and possibly more of a temperature rise than you might want. The more alcohol there is in the liquid the lower the reading (that is after fermentation as the sugar has now been converted into alcohol). Make sure that you read the fermenting temperatures that are printed on the yeast that you're using. Distilling (or proofing) hydrometer A brewing hydrometer can be used to measure the specific gravity of high and medium gravity solutions. Give the hydrometer a light spin, to remove the air bubbles that may have formed. Check out How to Make Moonshine Vanilla Bean Extract, it is amazing! Up to a point. I've pasted a quick reference guide for some of the yeasts often used for making moonshine that we sell below: High Spirits Turbo 48 Turbo Yeast: 86-100F High Spirits Turbo 24 Turbo Yeast: 86-100F Prestige 8kg Turbo Yeast: 75-80F How much liquor will 5 gallons of mash make? Learn everything you need to know about moonshining with simple step-by-step instructions. Then, siphon into a still, being careful to not overfill (the vapor cone should not contain any liquid). Nutrients: Nutrients are needed as yeast is a living organism and it needs nutrients to survive. Dirt, dust, bugs and bacteria can all impact the taste and quality of your final product. .. WFW. Cooking a thin mash is an easy way to double the quantity of mash while retaining some of the natural grain flavor of corn whiskey. Heres how a sugar shine wash is made: Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. Although the first step called making a mash or making a wash, often happens in the kitchen, it is more complicated than following the average recipe. Like the experiments we learned in science class, making moonshine requirements close attention paid to the many different variables such as time, temperature, and pH level. Green malt whiskey was made by immediately grinding and using the sprouted corn. 000 specific gravity. Affiliate Disclaimer HowToMoonshine.co is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Beers that clarify for 6 weeks carbonate just fine in the bottle with a little more sugar is added for priming. Again, I recommend 70% ABV for beginners, perhaps a few degrees into the 60s if you are bold. by Brutal Fri Jan 23, 2015 1:09 pm, Post Please read our complete legal summary for more information on the legalities of distillation. As stated I used to go by the bubbles per minute to decide when to distill. 125% 066 8. Also, it is never advisable to put any non sanitized object into your mash, especially your hands! If the reading is 1.020 or above, you still need to ferment for a day or two. The first thing you'll need for making moonshine is a mash. Distillers, bakers, ale yeast all create a foamy 'krausen' on top when they get rollin. Using a gravity calculator is a great way to get this information easily. yeah, after reading I figured the airlock watching wasnt the best practice. Its a win-win. Essentially, your airlock will show bubbles to let you know that the yeast is still working. We will not sell, share, or use your contact information. Check out Non-Toxic Cleaners on the blog. Thanks to all authors for creating a page that has been read 175,201 times. And still make a great drink. Once the mash temperature has dropped to 96 degrees, itis ready for aeration, yeast and fermentation, as described in the Corn Whiskey recipe above. by wfw52 Mon Sep 10, 2012 5:34 am, Post This comes in 2 parts: A and B. The ideal PH reading for a mash prior to fermentation is between 4 and 4.5. Most shiners I knew used malted corn. While most home distillers will use the method of fermentation that includes an airtight seal and an airlock to let gas out while keeping air in. Always well presented INFORMATION !! At this range you get a great tasting, smooth shine. Make sure to leave yeast and other sediment behind. Refer to our PH section above for how to calculate and adjust the PH of your mash. These two chemicals are positive and negatively charged. All you need for this test is: The only scientific way to check for fermentation is to use a Hydrometer. So its easy to assume that more sugar = more alcohol. One of the easiest ways is to use an airtight container with an airlock for fermentation. Step 1: Make the moonshine mash. Temperature: A steady temperature is ideal for a good fermentation process, but a warmer temperature will speed up the process. Just remember anything you add will change the flavor profile. However, you'll notice that "moonshine" is conspicuously absent. Your yeast depends on it. Grab some corn (about 30 pounds) and mix it with water at a ratio of three parts water to one part corn. Oxygen: Yeast needs oxygen to jumpstart fermentation and this is why it is important to aerate your mash before fermentation. Traditionally many moonshiners would ferment in the open-air. To avoid this, it is important to use bottled or filtered water in your mash (to avoid using chlorinated water) and to sanitize all the equipment you use to make your mash. When I was a kid in Western PA. my neighbor would make plum brandy. So far my best stuff has come from 6% to 8% ABV ferments. We have heard of people boasting about upwards of 20% ABV, but in reality you are shooting for somewhere between 10% & 15% ABV, and heres why: alcohol & carbon dioxide are by products of the fermentation process (when yeast eat sugars).