How to Make Cracked Corn 'Shine in Three Steps

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How to Make Cracked Corn 'Shine in Three Steps

Disclaimer:
In the U.S., Canada and many other countries, you need to get a special license to legally distill whiskey or any other spirit at home. To make sure it’s legal, check your state and local laws before trying out the cracked corn moonshine recipe.

Why do we have cracked corn moonshine here, among necessities for survival situations? There is indeed no direct connection with our primary topic, but it is indirectly connected. Especially, regarding our uncertain reality, and even more uncertain tomorrow. Technology is swiftly progressing, but it can come to a halt. Various disasters are also a reality. Survival and preparation activities are more than needed. And also knowledge about some practices of primitive skills. Here self-sufficient homesteaders come.
Though not vital for SHTF, making moonshine is an important part of our history and tradition.
The first worry that arises is the one about its legality. And, simply saying, you need a license to make distilled spirits at home. The following content presents a moonshine recipe. You can freely buy distilling equipment, for “legal purposes”, but you will need a special permit to prepare our moonshine. Or, you will have to move abroad, where these home brewing laws are more liberal.

And, here is the recipe which includes ingredients and equipment:

6 gallons of water
8 pounds of ground cracked corn
1.5 pounds of malted barley
Sugar (optional)
One pack of yeast (usually 11grams)
Heat Source (electric or propane burner)
Thermometer
Mash pot
Spare bucket for aeration
Long spoon
Cheese cloth
Auto-siphon
Fermentation bucket
Hydrometer
Airlock
Moonshine still
Before starting, make sure the equipment is perfectly clean.
At the beginning of the process of making moonshine, pour 6 gallons of water in a mash pot, and heat it to 165 degrees Fahrenheit.
Then, grind corn to break down and release starch. Don’t make flour out of it! Stir it 15-20 seconds every 5 minutes. When the temperature is about 150 degrees Fahrenheit, add crushed malted barley, and continue stirring for a few more minutes. Malted barley is necessary due to some enzymes, that transform starches into sugar which is actually alcohol.
The next step in making moonshine is, cooling the barley at around 70 degrees Fahrenheit, and occasionally stirring it every 20 minutes.

At the temperature of 70 degrees Fahrenheit, prepare the mixture for fermentation, by “aeration”, i.e. use a spare bucket to pour the mash, back and forth between two buckets. Do this 5 to 10 times. Yeast is the following ingredient that you need to add. It is also time for taking some cheesecloth or auto-siphon, to separate solids and sediments.

How to Make Cracked Corn 'Shine in Three Steps

The fermentation of the prepared mash is the following phase. Use a fermentation bucket for the mash. And a hydrometer, to measure the relative density of liquids, thus deciding on the alcohol content of the mash. Seal the fermentation bucket with an airlock. At this moment, the temperature hugely matters for the process of fermentation. Low temperatures are not recommendable, as they decelerate the process and proper yeast reactions. The ideal temperature for the distillation, which lasts 10 to 14 days, is between 70 and 75 degrees Fahrenheit. During these two weeks, watch the process of transforming sugar into alcohol through the airlock. After 48 hours, you should notice bubbles. After 2 weeks, they will stop appearing. Take the hydrometer and check for the temperature. Do this twice with a two-day gap. The same temperature readings mean the end of the fermentation process.

The final step of this explanation on How to Make Cracked Corn 'Shine in Three Steps, maybe the most exciting one, is distilling. Use the cheesecloth or auto-siphon, for transferring the mash into a still. Gradually increase the temperature. Your aim is 172 degrees Fahrenheit, as ethanol boils at that temperature.
The distilling process has 4 parts. Foreshots are actually toxic methanol, and volatile alcohols, which are the first to evaporate. Get rid of them!
The next part is the so-called heads, which tastes bad, and smells like acetone, or solvent. It is 20 to 30% of all spirits collected. Get rid of it as well.
Hearts is the third, good part. It tastes smooth and sweet and takes 30 to 40% of the quantity of the spirits. During the final part, known as tails, the sweetness fades and the taste is final.
If you want to make alcohol sour and stronger, it needs to be distilled for the second time.

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