I was looking at this excellent thread about Sugar heads, viewtopic.php?t=94085 and thinking what I should call my own sugar head I just racked off the remains of my first YLAY fermentation. It's a moonshine, in all the intents and purposes, but what is a moonshine. Not being American or Anglo-saxon, I learned that Moonshine was illicit spirit. If it is illegally made, it is Moonshine. Is this a correct definition?
But then there are legal, over the counter, spirits sold as Moonshine. Casey Jones, the Kentucky distiller with the square still, makes three different brands they call Moonshine. These are either a mix of Whiskey and Sugar, or a sugar head made on top of the spent grains from their normal whiskies, I couldn't tell. Are there any "rules" (yes I know there can't be rules as in a law book, but you know what I mean) regarding how the Moonshine was made?
Then there's the thing about the color, or about aging. Moonshine is often referred to as unaged. But then there are those who do age their Moonshine. Some for a short period, others for a longer one. Must the Moonshine be white?
The fermented sugar head, the moonshine, smells great. It's the Emmer Bourbon I made, but I added 2kg of sugar and 1kg of dry wheat/barley malt extract. And a rye bread I boiled in Whiskey backset. I just don't have enough of it for a stripping run so I need to make another YLAY batch. I know it's a lousy excuse but I'm sticking by it
