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    Source of Recipe

    Moonshine from David

    In making mountain dew or
    white lightnin, the first
    step is to convert the starch
    of the grain into sugar.

    Commercial distillers use malt.

    This is done by sprouting the corn.

    Shelled, whole corn is covered with
    warm water in a container with a hole
    in the bottom. Place a hot cloth over

    Add warm water from time to time as it

    Keep in a warm place for about 3 days or
    until corn has 2 inch sprouts.

    Dry it and grind it into meal.

    Make mush (or mash) with boiling water.

    Add rye mash that has been made the same
    way, if you have it.

    Yeast (1/2 lb per 50 gallons of mash) may
    be added to speed up the fermentation if
    you have it.

    Without it, 10 or more days will be required
    instead of about 4 days.

    In either case, it must be kept warm.

    When the mash gets through working or
    bubbling up and settles down, it is then
    ready to run.

    At this stage, the mash has been converted
    into carbonic acid and alcohol.

    It is called "wash" or beer, and it is SOUR.

    The cooker consists of two main parts, mainly
    the top and the bottom.

    After the mash is put inside, the top is pasted
    on with "red dog chop" or some other paste.

    This is so that if the fire is too hot and the
    pressure builds up, the top will blow off,
    preventing an explosion which might wreck
    the still.

    (This consequence does not include a person
    or residence that could be destroyed along
    with it!

    Maybe that is one reason why stills are always
    shown [in movies] to be a distance from the house.

    The other reason might be for concealing from
    the U.S. Treasury Dept.)

    In the top of the cooker, a copper pipe (or
    arm) projects over to one side and tapers down
    from a 4 or 5 inch diameter to the same diameter
    as the


    (one or one and a quarter inch).

    To make the "worm," a 20-foot copper pipe
    is filled with sand, the ends are stopped
    up, and it is wrapped around a fence post.

    The sand prevents "kinking" of the pipe.

    The spiral or coil, called the "worm,"
    is then cleaned and attached firmly to the
    end of the arm in such a way that it is down
    inside a barrel.

    The barrel will be kept full of cold, running

    If the water runs in the top and out an opening
    at the bottom, it can circulate better.

    A fire under the cooker causes the spirit to
    rise in vapor along with the steam.

    It goes into the arm and then the worm, where
    the cold water causes condensation.

    This is collected at the end, in a container.

    The first run-off, or "singlings," is weak and
    impure and must be redistilled to rid it of
    water and rank oils.

    For the second run-off, or the "doublings," the
    cooker is cleaned out and the singlings, along
    with some water, is heated and run through again.

    The first quart will be far too strong (about 200
    proof) and toward the last it will be weak (about
    10 proof).

    The skill is in the mixing to make it 100 proof.

    If a tablespoon of the liquid does not "flash"
    or burn when thrown on the fire, there is not
    enough alcohol left to bother running any more.

    To test for the right proof, a small glass vial
    is used.

    When the small bubbles rise properly after the
    vial is tilted, and when they set half above and
    half below the top of the liquid, then it is the
    right proof.

    The liquor is then filtered through charcoal and
    is ready for consumption.

    There are many ways of making moonshine.

    This is just one way. For other ways, check with
    your nearest revenuer.




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