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Asante
Mage


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How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibition 1
#7094344 - 06/26/07 11:01 AM (16 years, 7 months ago) |
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Here's a useful article I found online that describes the process of making corn moonshine, as it was made historically in clandestine setups. People in the know will recognize the design as being an Alembic potstill.
The design is for a 100-gallon setup, but could be converted with a 55 gallon drum as the boiler, as still is used in this day and age in the third world.
A typical third world clandestine still is made from two 55 gallon drums (one as a boiler, the other to house the cooling coil and water) a piece of water pipe (for the column and leyne arm) and copper tubing. The heat is often provided by standing the boiler on some bricks and burning firewood under it.
A 55 gallon drum boiler can comfortably distill 40 gallons of wash (150 liter) into 10 gallons (37.5 liter) of alcohol of approximately 50% ABV = 100 proof. The resulting alcohol from this kind of wash will require fining with activated charcoal or two additional distillations to acquire a pleasant taste.
Here's the article!
How To Distill Ethanol or Grain Alcohol
Ethanol is also called ethyl alcohol or grain alcohol. It's made from a fermented mixture of corn, yeast, sugar, and water. The resulting alcohol is 100 to 200 proof (200 proof is pure alcohol).
In addition to use in the lab, ethanol is a popular fuel alternative and gasoline additive. Because it is flammable, ethanol can be prohibitively expensive to ship, so it may make sense to distill your own. Anyone can have a still, but be advised you may need to get a permit in order to make ethanol. Difficulty: Easy Time Required: 3 - 10 days, sometimes longer Here's How:
1. If you are starting with whole corn, you first need to convert the cornstarch into sugar by 'sprouting' the corn. Place the corn in a container, cover it with warm water, and drape a cloth over the container to prevent contamination and conserve heat. Ideally, the container will have a slowly draining hole at the bottom. Add warm water from time to time as the liquid level falls. Maintain the setup ~3 days or until the corn has sprouts about 2 inches long. 2. Allow the sprouted corn to dry. Then grind it into meal. Alternatively, start with cornmeal. Other grains can be prepared in much the same way (e.g. rye mash). 3. Mash or mush is made by adding boiling water to the corn meal. The mash is kept warm to start the fermentation process. Yeast is added, if available (half pound yeast per 50 gallons of mash, for example), and sugar (variable recipe). With yeast, fermentation takes about 3 days. Without yeast, fermentation could require more than 10 days. The mash is ready to 'run' once it stops bubbling. The mash has been converted into carbonic acid and alcohol. It is called 'wash' or 'beer' or 'sour mash'. 4. The wash is placed into a cooker, which has a lid that is pasted shut, so that it has a seal which can be blown off should internal pressure become too great. At the top of the cooker, there is a copper pipe, or 'arm' that projects to one side and tapers down from a 4-5 inch diameter to the same diameter as the 'worm' (1 to 1-1/4 inch). The 'worm' could be made by taking a 20 ft length of copper tubing, filling it with sand and stopping the ends, and then coiling it around a fence post. 5. The sand prevents the tubing from kinking while being coiled. Once the worm is formed, the sand is flushed out of the tube. The worm is placed in a barrel and sealed to the end of the arm. The barrel is kept full of cold, running water, to condense the alcohol. Water runs in the top of the barrel and out an opening at the bottom. A fire is maintained under the cooker to vaporize the alcohol in the wash. 6. The ethanol vaporizes at 173°F, which is the target temperature for the mixture. The spirit will rise to the top of the cooker, enter the arm, and will be cooled to the condensation point in the worm. The resulting liquid is collected at the end of the worm, traditionally into glass jars. This fluid will be translucent, and about the color of dark beer. 7. The very first liquid contains volatile oil contaminants in addition to alcohol. After that, liquid is collected. The containers of liquid collected from over the wash are called 'singlings'. Liquid collected toward the end of this run is called 'low wine'. Low wine can be collected and returned to the still to be cooked again. The initial collections are higher proof than those collected as the distillation progresses. 8. The singlings tend to have impurities and require double-distillation, so once the low wine has been run to the point where a tablespoon or so thrown on a flame won't burn (too low proof), the heat is removed from the still and the cooker is cleaned out. The liquid remaining in the still, the 'backings' or 'slop', can be recovered and poured over new grain (and sugar, water, and possibly malt) in a mash barrel for future distillations. Discard mash after no more than eight uses. 9. The singlings are poured into the cooker and the still is returned to operation. The initial collections can approach pure alcohol (200 proof), with the end collections, using the flash test on the flame, at about 10 proof. 10. The desired proof depends on the application. The highest proof usually obtained from a still is 190 proof. For using alcohol as a fuel alternative, for example, addition purification with a sieve may be required to obtain 200 proof ethanol.
Tips:
1. If you live in the United States, a permit may be required in order to legally distill ethanol. 2. Stills traditionally were operated close to a water source, like a stream or river, because the cool water was used to condense the alcohol in the tubing (called the 'worm') 3. Stills needed to have removable tops, so that they wouldn't explode when pressure built up from heating the mash.
What You Need:
* 25 lb corn meal or 25 lb shelled whole corn * 100 lb sugar (sucrose) * 100 gallons water * 6 oz yeast
-------------------- Omnicyclion.org higher knowledge starts here
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Zepplin
journeyman



Registered: 12/31/01
Posts: 732
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Asante]
#7095216 - 06/26/07 02:57 PM (16 years, 7 months ago) |
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REAL hillbillies never used sugar. They relied on the malting process of the corn to convert the starch into sugar. It kind of makes you wonder just how these simple folks figured this out, doesn't it? Nice post, thanks.
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nakors_junk_bag
Lobster Bisque


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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Zepplin]
#7098643 - 06/27/07 12:35 PM (16 years, 7 months ago) |
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Real hillbillies, like George Washington who in his last five years of life cooked over 11,ooo gallons of moon rum sure as hell did use sugar and sugar cane by-product known as molasses.
Anyways, thanks original poster. i was thinking bout building my own still last nite.
I think it would be cool to have little micro distilleries. You know, people putting there own little twists in the mixes.
-------------------- Asshole
Edited by nakors_junk_bag (06/27/07 12:41 PM)
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daussaulit
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Registered: 08/06/02
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Zepplin]
#7099938 - 06/27/07 06:08 PM (16 years, 7 months ago) |
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Generally corn isn't malted. Even with the advent of brewing techniques, they're just pre-gelatanized and flaked. Even with using those ingredients, I'm not entirely sure what the role of corn meal because it lacks enzymes and will not convert from starch into a simple sugar, unless they added enzymes to the mashing process.
Even now, bourbon isn't made with 100% corn, they also use things like rye, wheat, and barley(generally 6-row) for the diastatic enzymes.
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Zepplin
journeyman



Registered: 12/31/01
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: daussaulit]
#7100640 - 06/27/07 08:33 PM (16 years, 7 months ago) |
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Quote:
daussaulit said: Generally corn isn't malted. Even with the advent of brewing techniques, they're just pre-gelatanized and flaked. Even with using those ingredients, I'm not entirely sure what the role of corn meal because it lacks enzymes and will not convert from starch into a simple sugar, unless they added enzymes to the mashing process.
Even now, bourbon isn't made with 100% corn, they also use things like rye, wheat, and barley(generally 6-row) for the diastatic enzymes.
Yes, corn can be malted, and like I've said, sugar was NOT used in the original recipes. The whole idea of using malt is to produce an enzyme that converts starch into simple sugars. I don't know how or why you thought anyone was talking about rum and George Washington. The original recipes for moonshine DID NOT INCLUDE SUGAR. Why would you choose to correct me when you don't know what you're talking about? Sugar can be used and is NOW. Do you understand the whole malting process? Nowadays people use cornmeal,sugar and yeast because sugar is easier to come by and easier to use. (This isn't directed to you daussaulit).. I've just chosen to use the quick reply option. My ancestors have been producing moonshine for centuries and some arrogant twit (probably a Brit) wants to correct me? I've made a few batches and have used sugar because it's cheaper than malt and easier to use. Here's an old recipe WITHOUT sugar: Akvavit has quite long roots, the oldest recipe that I found is dated back to year 1642, this is a Finnish recipe is from year 1802, and this is how it goes (converted for home distilling purposes):
* 1 kg of barley flour * 1 kg of oat flour * 2 kg of rye flour * 5 kg of cooked and smashed potatoes * 5 kg of gristed rye malt * about 30 L of water * 15L of sour mash (from previous batch) or 20g of citric acid and 10l of water * couple of juniper branches * ½ L of beer sediment
* Clean linen cloth and some rope * 50 - 70L bucket
* 100 g of coarsely chopped caraway seeds * 500 g of powdered charcoal (made from birch if available) * 20 g of coriander seeds * 10 g of dill * Couple handfuls of washed sand * Cotton bag, big enough to hold all these
* Copper or silver coin
* Large bottle (and optionally some oak (and sandalwood) chips)
Put the grains and potatoes in the bucket and soak in the sour mash for couple of hours. Boil the juniper branches in 30litres of water; remove the branches and pour the boiling water on the grains and potatoes and stir well. Leave there over night, and in the morning check the temperature (must be 20 - 27 degrees Celsius) and add beer sediment (or about 50g of ale/porter yeast). Stir. Cover the bucket with the linen cloth and secure tight with rope. (You'll see why in a day or two). Let ferment until there is about 10cm (4") deep layer of clear liquid on the top (this should take about two weeks or so). Distill in a water/steam bath pot still (with the tails from previous batch) three times (just like you were making Irish-type whiskey).
Fill the still with the middle run from third distillation and put the coin in the still. Fill the cotton bag in the following order: first put sand in the bag, enough to cover the bottom of the bag. Then put the spices (caraway seeds, coriander and dill) in the bag. Mix the charcoal and the remaining sand and put in the top of the bag. Hang the bag below the stills outlet tube, so that the distillate can drop through the bag to the receiving container. Distill slowly; the heat input to the still is correct when the coin rattles about once in a second (col... col... col...). Collect until the tails show up. Cut the distillate down to 50vol.% with spring water (use bottled water if you can't obtain fresh spring water) and age in the glass bottle at least for two months. (Add couple of oak (and sandalwood) chips if available. ---------------------- IN CONCLUSION: I really don't give a rat's ass about some traitor named George Washington and how he made rum. Being born in Virginia with a silver spoon in your mouth doesn't make you a hillbilly. http://100777.com/node/253
Edited by Zepplin (06/27/07 09:26 PM)
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implee
Cyber Hippie

Registered: 07/27/06
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Zepplin]
#7103444 - 06/28/07 01:17 PM (16 years, 7 months ago) |
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final step, get waisted and shoot a shot gun, nice write up good info thanks
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nakors_junk_bag
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Zepplin]
#7103791 - 06/28/07 02:55 PM (16 years, 7 months ago) |
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Actually this arrogant twit is an American of Irish descent.
Also, I bet you have never seen real moonshine in your life.
And just where in th ehll did you gather the emipirical evidence neseccary to substantiate a claim that they have never ever used sugar in the moohine process? That is the countless thousands of people who have been manufacturing moonshine since colonial America.
So, I say again show me aboslute proof that sugar is used now and was never in the past used.
-------------------- Asshole
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Zepplin
journeyman



Registered: 12/31/01
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: nakors_junk_bag]
#7103969 - 06/28/07 03:44 PM (16 years, 7 months ago) |
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Quote:
nakors_junk_bag said: Actually this arrogant twit is an American of Irish descent.
Also, I bet you have never seen real moonshine in your life.
And just where in th ehll did you gather the emipirical evidence neseccary to substantiate a claim that they have never ever used sugar in the moohine process? That is the countless thousands of people who have been manufacturing moonshine since colonial America.
So, I say again show me aboslute proof that sugar is used now and was never in the past used.
I see no point in proving anything to you since you must not of either read or comprehended my previous post, so why waste my time? Might want to try reading a little slower? You have access to the internet, look it up yourself.
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Asante
Mage


Registered: 02/06/02
Posts: 86,795
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Zepplin]
#7104440 - 06/28/07 06:23 PM (16 years, 7 months ago) |
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Zepplin, that's one impressive recipe, thanks a lot for sharing that one!
Have you got any advice on still design?
-------------------- Omnicyclion.org higher knowledge starts here
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Zepplin
journeyman



Registered: 12/31/01
Posts: 732
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Asante]
#7104479 - 06/28/07 06:32 PM (16 years, 7 months ago) |
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Quote:
Wiccan_Seeker said: Zepplin, that's one impressive recipe, thanks a lot for sharing that one!
Have you got any advice on still design?
I've always have used a pot still. I know that the reflux design is much more effcient and wouldn't have to be ran through three times, but I find it so much easier to use my pressure cooker with a condenser tube coming out where the safety plug should be. Besides, I like to hear the "gurgle" when the alcohol starts condensing out. Not my recipe by the way, but was just put up as an example.
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A3eyedfish
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: Zepplin]
#7123641 - 07/03/07 10:39 AM (16 years, 6 months ago) |
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how distilled does the final product need to be to be able to use it as a bio fuel in a gasoline engine?
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Zepplin
journeyman



Registered: 12/31/01
Posts: 732
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Re: How them thar rednecks and hillbillys distilled their own moonshine from corn during the Prohibi [Re: A3eyedfish]
#7133829 - 07/05/07 05:51 PM (16 years, 6 months ago) |
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Quote:
A3eyedfish said: how distilled does the final product need to be to be able to use it as a bio fuel in a gasoline engine?
I honestly don't know. I do know that a reflux still will give you a purer product (Better for vodka). A pot still is better to produce spirits with flavor (whisky, etc.) since it doesn't strip all the fusel oils, flavors.
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