Step 1

Add water to your pot and heat the water to 165 °F

Step 2

Once the water reaches 165 °F add your rye grain mix

Step 3

Stir continuously for 7 minutes. After 7 minutes, stir every 30 seconds until the mash has cooled to 152 °F ( about 5 minutes).

Step 4

Once the mash has reached 152 °F, you can stir in the malted barley.

Step 5

The mash now needs to be stirred every 20 minutes until it cools to 70 °F. This process can take several hours. It is helpful to set a 20 minute timer. Every 20 minutes the mash needs to be stirred for 30 seconds.

Step 6

Once your mash has reached 70 °F add your yeast

Step 7

Aerate your mash by pouring it back and forth between your fermentation vessel and your large pot

Step 8

After five minutes seal the fermentation bucket with an airtight lid and place in a cool dark area.

Step 9

Transfer the mash to your fermentation vessel and cover it with a lid. Allow the mash to ferment for 5-7 days, or until the bubbles stop forming on the surface.

Step 10

Once the mash has fermented, it's time to distill the alcohol. Transfer the mash to your still and heat it up slowly. As the alcohol evaporates, it will travel up the still and condense back into liquid form. Collect the liquid in a separate container and repeat the process until you have enough alcohol for your desired proof level.

Step 11

Once you have distilled the alcohol, it's time to dilute it with water to bring it down to your desired proof level. Use your hydrometer to measure the alcohol content and add water until you reach the desired proof level.

Step 12

Transfer the moonshine to a clean, airtight container and store it in a cool, dark place. You can also age the moonshine by storing it in a barrel or adding oak chips to the container.