Moonshine Making 101

If you have any questions on my process or just want to express your thoughts (please make them constructive) about the video, please leave a comment.

Thanks and happy Shining!!!

[demoman]

Tip, put your bag of sugar in the fridge for about an hour before adding, this will cool the wash down in half the time.

[mmeacham]

As a moonshine rookie I decided to use this instructional video after searching for and watching several. I liked this one for the simple homemade still setup and the simple ingredients ... sweet feed. I followed the directions exactly. After getting rid of the head and the tail I had about 110 proof. I cut it with distilled water and got two fifths of 80 proof. I took it to my retirement party where there were a lot of "experienced" drinkers (old southern gentlemen like me, who know their liquor). They were amazed and so was I. It had the feel in your mouth of a tequila but was slightly sweet and very smooth. Soon everyone at the party wanted a taste. It was all gone in a short time. They all wanted to know how to do it. Whatever comments people add here about how to do this or that better, you can't argue with pleased consumer results like that. Quick, simple, easy ... great shine.

[gwarrichmond]

If anyone is curious....4" of grain is 7.69 lbs. Just in case someone wants to make larger amounts by this video instruction.
Great Video 👍

[BuddyRHS]

This may possibly be the greatest video I've ever watched on YouTube only because of the incredible music and Popcorn dancing.

[richeydale]

Your rig is the simplest, least expensive, most effective solution I have seen. And your making higher proof liquor than most of the guys I've seen who are building $1000 contraptions. Kudos my friend.

[jakobhettinga]

This video was extremely informative. We came to this video knowing nothing about moonshine and now we can confidently say we are the wiser. Thank you Dan, have a nice 2012.

[OutpostH]

Looks like I've found a new hobby while the COVID lockdown is on :-)

[markcard]

The vice grips surrounding the top of the still lid really made me laugh. One of the best tools ever invented in the history of mankind...:-)

[albericozoino]

Excellent video and down to the basics with lots of knowledge. This is how instructional videos should be.
You Showed the old fashioned way how to do it in a modern setting.
I really appreciate this videos including the in between events that can happen...like making a mess!!!
Advice into anticipation is great!!

[alyssaherrera]

I'm a sixteen year old suburban girl who doesn't even like wine and yet here I am learning how to make moonshine at 2 am even though I have an English exam tomorrow. Why am I like this.

[sharonprice]

Thanks....I am on my second batch. You gave me confidence to be able to shine. BTW 25 of the views were mine.

[fross]

I will probably never do this, but I had a great time watching you make your shine. Thank you sir.

[georgefenrich]

#1 @4:00 MEASURE and MARK you 5gallon bucket on the inside with a marker to know you have 4" of Grain!
#2 Place that Grain into the LARGE cooking pot
#3 Add 4<< gallons of Distilled water
#4 Heat to @150* for @1 hour! and stir now and then so it does NOT BURN
#5 Strain the grain into a 5-gallon bucket
#6 Use the other Distilled gallon of water to wash off the grain 12:00
#7 16:39 and then STIR in the Sugar
#8 Let this WASH cool to @90* !!! Before adding the Yeast 19:39
#9 21:08 time to JUG it up... You can use a pot/pail to scoop some out so you don't make a mess
#10 23:02 the Magic cork (a.k.a.) The AirLock and set it aside for 7-10 days at ROOM TEMP @72-77*
#11 NOW the Business; 25:31

[robertvernon]

Would you make a video specific to making the still? I'd like to see full details on that. Thanks

[clementyanick]

I suggest letting the mash rest with the grain and liquid combined for at least 90 minutes. This way all of the sugars in your grain can convert all of its carbohydrates into maltose and so on (simple sugars).
You can get the enzymes naturally from adding barley husks when you mash or you can add it by buying beta-amylase enzyme from your local brewing store. This would increase your efficiency.

[rickalford]

Thanks for the great video Dan. I've been a fan of moonshiners for several years and threatening to try this since we were locked down for covid. Wish I'd seen this one then as I would have dove right in. You've made this very simple and easy for the layman to understand. I will start putting my tools together. Last tip is to use a small section of 1/2 or 3/4" hose to siphon your mash into your container. I saw that spill coming. 🙂 Thanks again. Rick

[ImJentz]

Best moonshine I’ve ever made everyone loves it! Thank you soo much!

[MaxHammer]

For 1. all the peeps that are doing the hating, you probably couldn't put 1 minute of a video like this man has. I say good job!! and a tip for ya. when your 5 gal bucket is close to full like that was, just take another empty bucket and pour off about 1/4 of the full bucket into the empty. it will be easier to then pour into funnel. cheers

[carlosherrera]

Thank you Dan, I like your easy to follow step by step process to do moonshine. Simple and practical!

[thenarrator]

I want you to know that your video is hands down one of the best and most lay man directions...! You rock brother...!