corn whiskey

A traditional moonshine whiskey recipe using cracked corn and malted barley!&amp;nbsp;

Traditional Cracked Corn Moonshine Recipe

water

cracked corn

malted barley

yeast (usually 11 grams)

Pour six gallons of filtered water into your large pot and heat to 165°F. Once you have reached 165°F, turn off the heat and add your cracked corn.&nbsp;

The reason that you need to have your corn ground is that it needs to release its starch. Once you have added your corn, stir it for about 20 seconds every 5 minutes. Monitor the temperature. Once it lowers to 150°F you can add the crushed barley. Stir so it is well incorporated.&nbsp;

Malted barley is an important ingredient because its enzymes are necessary to convert your starches into sugar. After you have added your barley and stirred your mash you can turn off the heat. At this point, we want to cool our mash to room temperature or 70°F.&nbsp;

At this stage, it is not necessary to strain your mash. However, we find it easier to strain our mash using a cheesecloth and clean hands (to squeeze it out) once our mash is cool. Otherwise, you can strain your mash after fermentation using the same method.&nbsp;

Temperature plays an important role in making moonshine. Before adding your yeast, you need to make sure your mash has cooled to 70°F. As well as the correct temperature, your mash needs oxygen for the fermentation process.

With a large recipe like this one, you will need to pour your mash between your fermentation bucket and your pot about 5-10 times in order to aerate it. This process will provide the oxygen necessary to help the yeast do its work. Once you have aerated your mash (finish with the mash in your fermentation bucket) and add your yeast. Place an airtight lid and airlock in place.&nbsp;

Let it ferment in an area with a constant temperature between 70°F and 75°F for about 10-14 days. Watch your airlock for a cease in activity for about two days before distilling

Run your still as per its instructions. For information on how to fractionate your run, check out our How to Make Moonshine Guide.

How to Make Moonshine

8.5 lbs. flaked corn maize

1.5 lbs. crushed malted barley

yeast

Sugar (optional)

Creating A Mash

Weigh and measure out all your ingredients. Place your mash pot on your heat source and turn it on. Pour in 5 gallons of water and boil it to 165 °F. Once it reaches 165 °F, turn off your heat source. Immediately stir in your measured amount of flaked corn maize. Stir the mixture continuously for 7 minutes. Once cooled to 152 °F, stir in your measured amount of crushed malted barley. Once cooled to the proper temperature, add yeast. Aerate the mixture by transferring it back and forth between separate containers for 5 minutes. Pour the mixture into your fermentation bucket.

Fermenting Your Mash

Store it to ferment for 1 to 2 weeks at room temperature. Use a hydrometer to check the specific gravity at the start of the fermentation and when fermentation is done to ensure that your mixture has used up all the sugar.

Straining

After the fermentation period is done, siphon the mash water out of the mixture. Ensure that you leave all the solid material and sediment behind by straining everything through a cheesecloth. Place the strained mash water into a container.

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Top 2 corn whiskey recipes from across the web

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Traditional Cracked Corn Moonshine ...

How to Make Moonshine

The most viewed corn whiskey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine