Home Distiller

I need some help.

I got this recipe for moonshine online and it has me put corn meal in a pot of hot water. then with its warm add sugar and yest and let it ferment for 4-5 days. When I distill it it works great but it only comes out as 40 proof. How do I make it 200 proof like moonshine should really be?

Need some more info, still type, mash gravity and ingredients, etc... if you are shooting for pure alcohol(200proof), your work is really cut out for ya, not impossible, but close.

Welcome to the forum. MM

40% sounds about right for a pot still with a perty thick stream.

Run it again and run it much slower. Likely git you to 160-170.

Who told you "real" moonshine is 200 proof?

We are using a pot still. The mash consist of .25 LBS Corn Meal, 1 Gal Water, 1 LBS Sugar, and .06 OZ Yest.

Also I always thought moonshine was pure alcohol.

LWTCS wrote:40% sounds about right for a pot still with a perty thick stream.

Run it again and run it much slower. Likely git you to 160-170.

Who told you "real" moonshine is 200 proof?

Thanks and I will run it again. I hope it works.

dallman wrote:When I distill it it works great but it only comes out as 40 proof.

LWTCS wrote:40% sounds about right for a pot still with a perty thick stream.

Dallman, is your final product 40 proof, or 40% alcohol? Also just out of curiosity, how did you arrive at that number? Are you using a hydrometer?

nevadadrifter wrote:

dallman wrote:When I distill it it works great but it only comes out as 40 proof.

LWTCS wrote:40% sounds about right for a pot still with a perty thick stream.

Dallman, is your final product 40 proof, or 40% alcohol? Also just out of curiosity, how did you arrive at that number? Are you using a hydrometer?

I used an alcoholmeter and its 40 Proof or 20-25% abv

Oh,,,,,,,well that is low.

Run through your fermenting process please.

How much product are you keeping?

The mash consist of .25 LBS Corn Meal, 1 Gal Water, 1 LBS Sugar, and .06 OZ Yest.

That recipe doesnt leave you much room for cuts or product for that matter.

With that recipe you will only end up with about 8 ounces of pure alcohol. To get all your alcohol you would have to distill it 2 or 3 times.

LWTCS wrote:Oh,,,,,,,well that is low.

Run through your fermenting process please.

Well after we make the mash we pour it in to a fermentation bucket with an airlock and let it sill in a dark cool room. Room temp is about 70 deg F. It ferments for about a week or 7 days. Then we distill it.

To make the mash we take a Gal of water boil it add corn meal then let it cool and when its warm we add sugar and yest.

No alcohol to speak of there.

Find yourself a recipe in the tried and true recipe module. I recommend the All Bran for a full proof starter recipe.

LWTCS wrote:No alcohol to speak of there.

Find yourself a recipe in the tried and true recipe module. I recommend the All Bran for a full proof starter recipe.

+1...L)... Rad's All-Bran is foolproof... Nice whiskey from a pot or a clean neutral from a reflux...

Welcome to HD dallman... Have fun and be sure to have a look through our Safety and Related Issues... board to ensure you do it safely man...