A triple distilled vodka, ideal on its own, with ice, or as a mixer to create your flavour cocktails.

Moonshine purists define the spirit as a homemade, unaged whiskey, marked by its clear color, corn base, and high alcohol content—sometimes peaking as high as 190 proof. You can keep the heads and foreshots from each run you do and when you have enough you can run them again, I collected around 1. White (clear) whiskies are merely the result of pouring the distilled alcohol from the still into a barrel… taking a deep breath… and then immediately pouring it right the fuck back out, to be bottled and sent out into the world.

Our Barrel Aged Moonshine is truly a testament to the quality of moonshine coming from Ash and his team. but by legal definition, you can’t distill whiskey from such vodka staples as watermelons, cookies, potatoes, grapes, running shoes, etc. At the start of the instructable I mentioned I made a mistake, and it was at this point I made it, normally i fill a fermenter up to about 2 inches from the top.

And as described above, the difference between the two options is really just the production process (primarily the proof at distillation). So I left it and went out for the day, I come back about 8 hours later and the fermenter has exploded.Check the % ABV of the final run with a spirit hydrometer, using this you can water it down to drinking % around 40% (80 proof) should be about right.

when making your cuts, its not as cut and dry as doing it specific percentages, its more about the taste of the spirit. I put my still on at half power, and then put on the column, I also added a Sight Tower (you don't have to have this) just so that I could see it working, I put a couple of copper scrubbers in there which help to slightly reflux the vapor making it a little purer. if you find a leak you need to plug it quickly, I had a bad gasket on my still, and tightening the Tri clamp didn't help so I went old school moonshiner on it. We are going to make a Yeast Starter, Using a sterilized jug half fill it with liquid from the fermenter, let it cool to the working temperature of your yeast, which should be between 18 - 25 degrees C but check your yeast for its working temps. this does not mean your mash or wash has gone bad this just means the yeast is producing sulphides which stink.Take the blankets off and allow it to start to cool, if you want to speed up the cooling process then crack the lid a little as long as you are not in a dusty environment. This was the question that first drove our initial discussion, and it turns out that the confusion stems from the fact that lots of distillers and liquor companies nowadays have elected to use the term “moonshine” incorrectly as a commercial gimmick. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. Eventually the cap will fall back in on its own, this will start to happen as the fermentation slows down.

Majority of Vodkas are made with Wheat these days, though when I was in the supermarket, in the UK, the other day I had a look at the Vodkas and most of them where made from wheat but i found 1 made with molasses and one made with Barley. When I have done sugar washes I get around 1L of 70% alcohol per 1kg of sugar, so 2kg should bump it up nicely. First off you will need a still to turn the low level of alcohol in to spirit, traditionally vodka is done in a pot still and is processed multiple times.Sure, you can find off-the-beaten path grains with which to craft your spirits—like quinoa, spelt, oats, etc. Unleash the magic of the moonlit night with our Vodka Moonshine, a captivating fusion of tradition and innovation. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. In the United States, the Code of Federal Regulations merely defines vodka as “neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color”.