Home Forums Hunting & Shooting Hunter's Campfire Moonshine who knows how to make it drink it ?

Anybody ever try making any ?

it has been a family tradition for over 250 years. Yah, I know a bit about it.

since someone mention store bought 'shine. whilst in KY I bought some Bulleit Bourbon to bring back to VA (VA has lousy choice of Bourbon) and I noticed on the shelf a jar of Moonshine in the type of jar you can apple sauce. I wondered how that would drink but then I thought if it is the store shelf then it must no be good 'shine. Anyone try the commercial shine?

Where is Bristoe?

I have rarely seen a thread on here with so much mis-information.

First off --Mash is when you convert starches to simple sugar--corn or any grain has starch that has to be converted to fermentable sugars.

Second--Yeast converts simple sugar to CO2 and alcohol. You can't make drinkable alcohol without yeast. As rattler alluded to--even if you don't add it--it comes from somewhere. Yeast Spores are floatin in the air all around you.
Where do you think Bread yeast you buy in the grocery store comes from? It comes from mollasess--what is mollasess? Mollasess is treacle--thats whats left over after you squezze the sugar outta the cane. Yeast is important and if you are striving for consistancy and your brewing thousands of gallons than spend the money in isolating your yeast and figuring out exactly which strain it is. 99% of all moonshiners use store bought bread yeast.

Yeast don,t cause hangovers--not making proper cuts does.

If your baking bread you want the CO2 to puff up the gluten in the flour. Most grains will ferment off to no more than 5 to 7% alcohol. You can add extra sugar and increase the alcohol content--which most moonshiners do--but thats sugarhead it ain't mash and the grain is just there for some flavor.

Then you distill the lousy tasting cheap beer into something drinkable. The art is in 'making the cuts'. Foreshots, Heads,Hearts and Tails.

I ain't makin any liqour and don't intend to start but I kin read the bead.

Well, Herr Zahnartzt, there's a little bit of yes and no in that. Cogeners will do rude things to your head, but IMO the production of acetylaldehyde as byproduct of alcohol metabolism is what puts the hurt on you. Stoli has done me wrong as often as Jim Beam or Sam Adams. I will admit that port wine is rivaled only by Mezcal in the brain tumor department. I experienced all of that in my younger days, you know.

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Well lets hear what you know -- never known you to be shy...

what is the law on making a little for yourself.

Tain't legal.

Sides, how you gonna prove it's for yourself.

what is the law on making a little for yourself.

I haven't had any in over 30 years, but when I was working on my first degree at Texas A&M, there were some good ole East TX boys from the Piney Woods who made the best & most smoothest I ever drank. We always had some for Bonfire Weekend when we'd beat the hell outta The T-Sips.