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Does anyone have a recipe for a sweet tasting moonshine? Maybe something you tried and liked (or Not) I Just want to make something sweet with out adding flavors to the finished product!

Similar to Glayva. About 35% ABV

500ml UJSSM mixed grain whiskey @ 62.5%
330ml Joe's Ancient orange cinnamon mead
180ml simple syrup

Bill-a-newbie wrote:Does anyone have a recipe for a sweet tasting moonshine? Maybe something you tried and liked (or Not) I Just want to make something sweet with out adding flavors to the finished product!

Without adding flavors I would think that the very process of yeast eating all the sugar in a ferment to make alcohol would make "sweet" and "moonshine"
mutually exclusive.

That might just be me, however.

tp

Without adding flavors I would think that the very process of yeast eating all the sugar in a ferment to make alcohol would make "sweet" and "moonshine"
mutually exclusive.

That might just be me, however.

tp

And that was just about what I had concluded, Just looking for reassurance! Thanks TP!

Maybe if you put too much sugar in yer wash, then crashed it before the yeast started to explode from the ABV of the wash, then the sugar may carry over if pot stilling ... kind of like running a molasses wash ... the unfermentables usually add some flavor to the final product.

Thanks Doogie, I might give that a try! So much to learn, So little time!

Doogie wrote:Maybe if you put too much sugar in yer wash, then crashed it before the yeast started to explode from the ABV of the wash, then the sugar may carry over if pot stilling ... kind of like running a molasses wash ... the unfermentables usually add some flavor to the final product.

Waste of sugar. It won't carry over like wanted.

The only way you will get a sweet tasting one. Is if you get a nice run. From a nice ferment. That comes out nice and pure. The alcohol can fool your taste buds into thinking its sweet. But all things have to work perfect. For this to happen. One run you mite get it. The next not. I have yet to figure out how to reproduce it every time. Hopefully one of these days I will. Because I like it. I have a bottle I hold back. That has the sweet taste. Good stuff you ask me. Some don't like it.

But the sweet I'm talking about isn't like adding sugar. It's a hint of sweet.

If you want it sweet. Easiest to just add a sweetener. After distilling.

Well, at $1.80/2kg, I am not really worried about wasting a bit of sugar ... figuring my cost per litre in store is around $30, the change of cost of $5 to $6 is not really worth worrying about

The OP asked about sweetening the likker without additives ... my option presents that. If one was worried about the $2 or $4 being too rich then maybe there are other problems in life that should be addressed. I typically make rum with a high FG of 1.02/3 (yes molasses unfermentables factor to that too) and, well, I add little or no carmelized sugar, and after making, oh, shit, 80-100L @ 45% nobody has rejected my rum and like the subtle sweetness it imparts

Alternatively, you could add sugar to the low wines I guess ... but IMO, with my limited experience, the sweetness of a 1.02/3 FG wash WILL be carried over, as I stated, while using a pot still.

For the simple cost of a cup of coffee or two, the OP can try it out and determine for his/her self. Worst case, spend another half a cent and a few bucks for propane you can re-run it ...

Wait - if:

- sweetness is a flavor
- and sweetness is not transferred to final product

Then one can conclude that flavor(s) in final products have NO relevance to the initial wash/mash (provided you do not stress the likker, yada, yada)

Therefore, can I conclude that we are all wasting money on AGs, better ingredients in our washes????? Birdwatchers for everyone!!!!