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Copper Moonshine Stills
Contact By Email: colonelcsa@gmail.com or Phone: 479 414 3220 2808 Coral Circle, Alma, Arkansas 72921
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Colonel Wilson's Copper Moonshine Stills
Click on the menu bars at the top to see all copper moonshine stills available. All about copper moonshine stills
Custom handcrafted copper stills, forged by the Colonel himself here in the Ozark mountains of Arkansas. Old fashion craftsmanship combined with a few modern touches, creates the finest looking copper stills available. All copper stills makes for the best thermal conductivity offered by precious metals. Copper has over four times the thermal conductivity than it's closest rival, stainless steel. Copper's thermo conductivity is 4.17 watts per cubic centimeter compared to stainless at .87 watts per cubic centimeter. Therefore a faster initial heat up, holds heat better, heat losses are less as well as reduced hot spots. It also has a good reputation for removing toxins. Copper gives a fresh brisk taste to all food and beverages. And has been reported to provide 30% to 50% better flavor than other cooking metals. Copper is the world wide industrial standard for distilleries, breweries and candy manufactures. Tried and true for thousands of years. Only pure 99.9%+ copper is used. The highest purity ever in history. Forged with nontoxic spilter only. All stills are listed in actual usable capacity. (Not simply the maximum capacity as with others.) For instance, a 10 gallon still holds around 13 gallons, so you really can put in 10 gallons of mash. And even Colonel Wilson's 10 gallon stills, are 2 to 4 times thicker copper, than the 40 gallon stills sold by others. All stills ship in a wood crate, not a cardboard box. These all copper stills have also been purchased for restaurant decor and in night clubs to dispense drinks. You can get a free ethanol fuel permit from the Federal government. (Ethanol fuel and moonshine is the same thing.) You can also legally distill water or essential oils. In some States, it is perfectly legal to distill your own spirits and easier for the average person to get a commercial license for spirits. All sales are kept absolutely confidential.There is absolutely no reporting of any sales. I reserve the right to adjust prices with the market price of copper. I reserve all rights. UCC 1-308
WILL DO CUSTOM COPPER AND METAL WORK. JUST DREAM IT UP AND LET THE COLONEL KNOW.
CONTACT: Email colonelcsa@gmail.com or call the Colonel at 479 414 3220 8am to 9pm any day.
How To Order
Email or call to place an order. Most 30 gallon distillers and smaller require only a $100 deposit. You can pay by credit card, cashiers check or by money order. Make checks payable to Vaughn Wilson. Contact me to pay by credit card. CONTACT BY EMAIL: COLONELCSA@GMAIL.COM OR PHONE: 479 414 32202808 CORAL CIRCLE, ALMA, ARKANSAS 72921
WILL DO CUSTOM COPPER AND METAL WORK. JUST DREAM IT UP AND LET THE COLONEL KNOW.
CONTACT: Email colonelcsa@gmail.com or call the Colonel at 479 414 3220 8am to 9pm any day.
How To Order
Email or call to place an order. Most 30 gallon distillers and smaller require only a $100 deposit. You can pay by credit card, cashiers check or by money order. Make checks payable to Vaughn Wilson. Contact me to pay by credit card. CONTACT BY EMAIL: COLONELCSA@GMAIL.COM OR PHONE: 479 414 32202808 CORAL CIRCLE, ALMA, ARKANSAS 72921
FREE MOONSHINE RECIPES
HERE ARE FREE RECIPES FOR ANYONE THAT WANTS THEM. I HAVE NOT NECESSARILY TRIED ANY PARTICULAR ONE.I ALWAYS RECOMMEND BLACK BEARDS RUM FOR THE FIRST TIMER.
BLACK BEARDS RUM
Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. SMOOTHEST SOUTHERN WHISKEY
Two pounds of corn sugar per gallon of water. 2 to 4 oz of yeast per ten gallon batch. Warm up part of the water only warm enough to disolve the corn sugar. Finish adding cool water to help cool down the mash to 80 degrees. Add yeast at 80 degrees and let ferment for 7 to 14 days and distill. This recipe has no foul after taste. It is smooth all the way through. More corn sugar can be added if you are using a Turbo yeast. You can order 50 lb sacks of corn sugar on the internet and it can also be purchased through bakerys, restaurant supplies and etc... STONEWALLS SOUTHERN WHISKEY
One quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 60 or 65. Do not exceed 70. Add 1 to 3 oz's of yeast per 10 gallons of mash.Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. Stonewalls Agave One 23.5 oz bottle of agave nectar (from the sugar isle at Walmart), to every 3 quarts of water. One 4 oz packet of Turbo yeast for every ten gallon mix. Ferments for 7 to 14 days and distill. Stonewalls Honey ShineOne quart of honey per 1 1/2 gallons of water. One 4 oz Package of Turbo yeast per 10 gallons of mash. Ferments for 7 to 14 days and then distill. ROBERTS CHERRY BOMB 5 Gallons of crushed cherries and juice.1 1/2 Gallons of pure honey.35 Lbs of sugar.1 1/2 Gallons of ground up rye.15 Gallons of water.2 Packs of Turbo yeast.Ferment and then distill as normal.Cut the finished product down to 110 proof. Add 6 to 8 cherries per quart for a light red tint and enriched cherry flavor. Taste, is a very smooth and fruity and honey sweet taste on the front end, and a mild rye on the back end. Jalapeno Shine16 large jalapenos (8 jalapenos for wimps)1 lb golden raisins chopped or minced.2 lbs finely granulated sugar.1 1/2 tsp lemon juice.Per one gallon of water2 oz to 4 oz of yeast per ten gallon batch.
WhiskeyINGREDIENTS:10 lbs. Whole kernel corn, untreated5 Gallons Water1 Cup Yeast, champagne yeast starter
DIRECTIONS:Put corn in a burlap bag and wet with warm water. Place bag in a warm darkplace and keep moist for about ten days. When the sprouts are about a 1/4" longthe corn is ready for the next step. Wash the corn in a tub of water, rubbingthe sprouts and roots off.. Throw the sprouts and roots away and transfer thecorn into your primary fermenter. With a pole or another hard object mash thecorn, make sure all kernels are cracked. Next add 5 gallons of boiling waterand when the mash cools add yeast. Seal fermenter and vent with a water sealedvent. Fermentation will take 7-10 days. When fermentation is done, pour intostill filtering through a pillow case to remove all solids. RYE WHISKEY
INGREDIENTS:7 Lbs. Rye2 Lbs. Barley1 Lbs. Malt6 gallons of water1 oz Yeast
DIRECTIONS:Heat water to 70 degrees and then mix in malt and grain. While stirring themixture slowly heat to 160 degrees (raise temperature 5 degrees every 2minutes). Keep mixture at 160 degrees stirring constantly for 2-3 hours toconvert starch into fermentable sugar and dextrin. Filter off liquid and placeinto fermentation device and allow to cool to 70- 80 degrees. Immediately pitchwith 3 grams of yeast. To avoid secondary fermentation and contamination add 1gram of ammonium-fluoride. Stir liquid for 1 minute then cover and seal with aairlock.Mash will take 5-7 days to ferment. After fermentation is complete pourinto, still filtering through a pillow case to remove all solids.
WATERMELON-PEACH MOONSHINE BRANDY for five gallons
1 1/4 large watermelon10 peaches1 1/4 cup chopped golden raisins15 limes (juice only)25 cups sugarwater to make 5 gallonwine or distillers yeast
Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.
GOOD WHISKEY
The ingredients are malt, sugar, yeast and rain water. You can buy the malt from any big supermarket, if they don't have it they will order it for you. The brand names for the malt and yeast I always used was Blue Ribbon, and Red Top. The malt is a liquid and comes in a can, the yeast comes in cakes.
To every can of malt you will add 5 gallons of warm water, dissolve 5 pounds of sugar and add 1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel, or copper, under no circumstances use aluminum. Keep it covered with cheese cloth to keep the bugs out. Keep it in a warm place till it ferments. Then you can cook it off in your still and you have the smoothest whiskey you have ever tasted.
After you run off the whiskey, it is clear like water. You can color it by taking a piece of dry fruit wood (or maple), burn the fruit wood over a flame till it is blackened real good, then drop the burned fruit-wood in your clear whiskey. In a few days the whiskey will be the color of store bought whiskey.
I hope you find this recipe to be to your satisfaction. JD's Black Label RecipeIt consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed). Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it has cooled to 68 degrees before adding your yeast. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). It then is placed in new, charred American oak barrels where it ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can fish out a piece of half burned white oak from the fire place, crush it up and place this in the container with your product. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a smooth taste.
The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered through maple charcoal again after aging.
Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The spirit should be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup.
WATERMELON-ELDERBERRY MOONSHINE BRANDY
32 Lb watermelon1 1/4 Lb dried elder-berrieswater to 5 gallonjuice and zest of 10 lemons36 cups granulated sugarwine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days. MOUNTAIN DEW RECIPE
In making "Mountain Dew" or "White Lightning'" 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 it. Add warm water from time to time as it drains. 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 pound 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. 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..
SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.
WATERMELON-GRAPE MOONSHINE BRANDY
30 Lb watermelon7-1/2 Lb fresh table red or green grapeswater to 5 gallonjuice and zest of 10 lemons24 cups granulated sugarwine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days. INDIAN HEAD CORN MEAL WHISKEY
Ingredients: 3 Lbs of Indian-Head corn meal1 1/2- lbs dry malt preferably dark (available at most home-brew shops)1- sachet of 48 turbo yeast4- gallons of spring water
After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboyand then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.Carefully lift the carboy and shake it side-to-side to ensure a good mix.Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mixWarm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.Turn off the oven and stir in the yeast until it is completely dissolved.Now add this to the carboy and shake well.After 3 to 7 days, it's now ready to run off in the still.
WHEAT GERM RECIPE
you need
1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocerystores2oz. of an acid blend witch has citric acid, malic acid and another this canbe found in any liqour stores that sell home brewing stuff5 lbs sugar the cheep stuff works just as good as the name brandand 5 gallons of water1oz of bear yeast
All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream. WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY
10 cans (11.5 oz) Welches 100% frozen grape concentrate7 Lbs granulated sugarwater to make 5 gallonswine or distillers yeast
Bring 5 quarts of water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary. Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours. after cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days..
TANGLE-FOOT MOONSHINEFermenter - barrel (55 gals)Option 11/2 bushel (30 lb) Corn Meal3 & 1/2 lbs malted corn2 handfuls raw rye to form cap on fermenting mashOptional - sugar, 40 lbs in 2 lots - 10 lb then 30 lb1 cup of Yeast.
Option 21 bushel corn meal1 & 1/2 gal malted cornYield -Pure Corn 1.5 gal/bushel (28 lb)Corn & Sugar 6 gal/bushel (28 lb)1 cup of yeast WJ's Strawberry Brandy6 LB frozen strawberries (from Costco)5 LB. sugar5 gallon waterTurbo yeastPuree' the strawberries in a food processor. add 1 gallon boiling water (to kill any stray yeast or mold) and stir. Add sugar and 4 gallons of water, pitch the yeast, and cover loosely to ferment for a week. Strain off all of the solids before distilling
KILL ME QUICK
10 gallons of water
5 Lbs of sugar
3 Lbs of cracked corn
3 Lbs of rye
1 Lb of raisins
1 keg of yeast
Mix ingredients together and ferment for 7 to 10 days or until the yeast quits working. Strain and distill.
APPLE PIE BRANDY.
Heat one gallon of apple juice. Do not exceed 150 degrees.
Add one cup of honey, 2 tsp of cinnamon oil and 2 tsp of nutmeg.
Stir until disolved.
Let this mixture cool down to room temperature and add one fifth of either rum, vodka of shine. Rum is best.
Put into jars and let set for two weeks.
CONTACT: Email colonelcsa@gmail.com or call the Colonel at 479 414 3220 8am to 9pm any day.
CALL 479 414 3220 BETWEEN 8 AM AND 7 PM ANY DAY.
Vaughn Wilson, Coral Circle 2808, Alma, Arkansas 72921
BLACK BEARDS RUM
Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.
Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. SMOOTHEST SOUTHERN WHISKEY
Two pounds of corn sugar per gallon of water. 2 to 4 oz of yeast per ten gallon batch. Warm up part of the water only warm enough to disolve the corn sugar. Finish adding cool water to help cool down the mash to 80 degrees. Add yeast at 80 degrees and let ferment for 7 to 14 days and distill. This recipe has no foul after taste. It is smooth all the way through. More corn sugar can be added if you are using a Turbo yeast. You can order 50 lb sacks of corn sugar on the internet and it can also be purchased through bakerys, restaurant supplies and etc... STONEWALLS SOUTHERN WHISKEY
One quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 60 or 65. Do not exceed 70. Add 1 to 3 oz's of yeast per 10 gallons of mash.Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. Stonewalls Agave One 23.5 oz bottle of agave nectar (from the sugar isle at Walmart), to every 3 quarts of water. One 4 oz packet of Turbo yeast for every ten gallon mix. Ferments for 7 to 14 days and distill. Stonewalls Honey ShineOne quart of honey per 1 1/2 gallons of water. One 4 oz Package of Turbo yeast per 10 gallons of mash. Ferments for 7 to 14 days and then distill. ROBERTS CHERRY BOMB 5 Gallons of crushed cherries and juice.1 1/2 Gallons of pure honey.35 Lbs of sugar.1 1/2 Gallons of ground up rye.15 Gallons of water.2 Packs of Turbo yeast.Ferment and then distill as normal.Cut the finished product down to 110 proof. Add 6 to 8 cherries per quart for a light red tint and enriched cherry flavor. Taste, is a very smooth and fruity and honey sweet taste on the front end, and a mild rye on the back end. Jalapeno Shine16 large jalapenos (8 jalapenos for wimps)1 lb golden raisins chopped or minced.2 lbs finely granulated sugar.1 1/2 tsp lemon juice.Per one gallon of water2 oz to 4 oz of yeast per ten gallon batch.
WhiskeyINGREDIENTS:10 lbs. Whole kernel corn, untreated5 Gallons Water1 Cup Yeast, champagne yeast starter
DIRECTIONS:Put corn in a burlap bag and wet with warm water. Place bag in a warm darkplace and keep moist for about ten days. When the sprouts are about a 1/4" longthe corn is ready for the next step. Wash the corn in a tub of water, rubbingthe sprouts and roots off.. Throw the sprouts and roots away and transfer thecorn into your primary fermenter. With a pole or another hard object mash thecorn, make sure all kernels are cracked. Next add 5 gallons of boiling waterand when the mash cools add yeast. Seal fermenter and vent with a water sealedvent. Fermentation will take 7-10 days. When fermentation is done, pour intostill filtering through a pillow case to remove all solids. RYE WHISKEY
INGREDIENTS:7 Lbs. Rye2 Lbs. Barley1 Lbs. Malt6 gallons of water1 oz Yeast
DIRECTIONS:Heat water to 70 degrees and then mix in malt and grain. While stirring themixture slowly heat to 160 degrees (raise temperature 5 degrees every 2minutes). Keep mixture at 160 degrees stirring constantly for 2-3 hours toconvert starch into fermentable sugar and dextrin. Filter off liquid and placeinto fermentation device and allow to cool to 70- 80 degrees. Immediately pitchwith 3 grams of yeast. To avoid secondary fermentation and contamination add 1gram of ammonium-fluoride. Stir liquid for 1 minute then cover and seal with aairlock.Mash will take 5-7 days to ferment. After fermentation is complete pourinto, still filtering through a pillow case to remove all solids.
WATERMELON-PEACH MOONSHINE BRANDY for five gallons
1 1/4 large watermelon10 peaches1 1/4 cup chopped golden raisins15 limes (juice only)25 cups sugarwater to make 5 gallonwine or distillers yeast
Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.
GOOD WHISKEY
The ingredients are malt, sugar, yeast and rain water. You can buy the malt from any big supermarket, if they don't have it they will order it for you. The brand names for the malt and yeast I always used was Blue Ribbon, and Red Top. The malt is a liquid and comes in a can, the yeast comes in cakes.
To every can of malt you will add 5 gallons of warm water, dissolve 5 pounds of sugar and add 1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel, or copper, under no circumstances use aluminum. Keep it covered with cheese cloth to keep the bugs out. Keep it in a warm place till it ferments. Then you can cook it off in your still and you have the smoothest whiskey you have ever tasted.
After you run off the whiskey, it is clear like water. You can color it by taking a piece of dry fruit wood (or maple), burn the fruit wood over a flame till it is blackened real good, then drop the burned fruit-wood in your clear whiskey. In a few days the whiskey will be the color of store bought whiskey.
I hope you find this recipe to be to your satisfaction. JD's Black Label RecipeIt consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed). Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it has cooled to 68 degrees before adding your yeast. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). It then is placed in new, charred American oak barrels where it ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can fish out a piece of half burned white oak from the fire place, crush it up and place this in the container with your product. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a smooth taste.
The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered through maple charcoal again after aging.
Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The spirit should be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup.
WATERMELON-ELDERBERRY MOONSHINE BRANDY
32 Lb watermelon1 1/4 Lb dried elder-berrieswater to 5 gallonjuice and zest of 10 lemons36 cups granulated sugarwine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days. MOUNTAIN DEW RECIPE
In making "Mountain Dew" or "White Lightning'" 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 it. Add warm water from time to time as it drains. 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 pound 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. 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..
SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.
WATERMELON-GRAPE MOONSHINE BRANDY
30 Lb watermelon7-1/2 Lb fresh table red or green grapeswater to 5 gallonjuice and zest of 10 lemons24 cups granulated sugarwine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days. INDIAN HEAD CORN MEAL WHISKEY
Ingredients: 3 Lbs of Indian-Head corn meal1 1/2- lbs dry malt preferably dark (available at most home-brew shops)1- sachet of 48 turbo yeast4- gallons of spring water
After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboyand then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.Carefully lift the carboy and shake it side-to-side to ensure a good mix.Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mixWarm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.Turn off the oven and stir in the yeast until it is completely dissolved.Now add this to the carboy and shake well.After 3 to 7 days, it's now ready to run off in the still.
WHEAT GERM RECIPE
you need
1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocerystores2oz. of an acid blend witch has citric acid, malic acid and another this canbe found in any liqour stores that sell home brewing stuff5 lbs sugar the cheep stuff works just as good as the name brandand 5 gallons of water1oz of bear yeast
All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream. WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY
10 cans (11.5 oz) Welches 100% frozen grape concentrate7 Lbs granulated sugarwater to make 5 gallonswine or distillers yeast
Bring 5 quarts of water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary. Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours. after cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days..
TANGLE-FOOT MOONSHINEFermenter - barrel (55 gals)Option 11/2 bushel (30 lb) Corn Meal3 & 1/2 lbs malted corn2 handfuls raw rye to form cap on fermenting mashOptional - sugar, 40 lbs in 2 lots - 10 lb then 30 lb1 cup of Yeast.
Option 21 bushel corn meal1 & 1/2 gal malted cornYield -Pure Corn 1.5 gal/bushel (28 lb)Corn & Sugar 6 gal/bushel (28 lb)1 cup of yeast WJ's Strawberry Brandy6 LB frozen strawberries (from Costco)5 LB. sugar5 gallon waterTurbo yeastPuree' the strawberries in a food processor. add 1 gallon boiling water (to kill any stray yeast or mold) and stir. Add sugar and 4 gallons of water, pitch the yeast, and cover loosely to ferment for a week. Strain off all of the solids before distilling
KILL ME QUICK
10 gallons of water
5 Lbs of sugar
3 Lbs of cracked corn
3 Lbs of rye
1 Lb of raisins
1 keg of yeast
Mix ingredients together and ferment for 7 to 10 days or until the yeast quits working. Strain and distill.
APPLE PIE BRANDY.
Heat one gallon of apple juice. Do not exceed 150 degrees.
Add one cup of honey, 2 tsp of cinnamon oil and 2 tsp of nutmeg.
Stir until disolved.
Let this mixture cool down to room temperature and add one fifth of either rum, vodka of shine. Rum is best.
Put into jars and let set for two weeks.
CONTACT: Email colonelcsa@gmail.com or call the Colonel at 479 414 3220 8am to 9pm any day.
CALL 479 414 3220 BETWEEN 8 AM AND 7 PM ANY DAY.
Vaughn Wilson, Coral Circle 2808, Alma, Arkansas 72921