Our flaked corn is a great option for producing premium moonshine
Flaked corn or maize, better known as steam-flaked corn, is a great option for those who want a simple base for their high-proof moonshine.
This premium grain is great quality, easy to work with, and produces great-tasting shine. No need to mill-however, you can create a corn meal easily using a coffee grinder if desired.
Flaked corn has been gelatinized and rolled so that it is ready for starch extraction. Flaked corn does not have the enzymes needed to break down the starches so, you will still need malted grains with it in the mash.
Moonshine is often made from corn, which is a cheap and widely available grain that can produce high-proof alcohol.
Malted barley is another popular grain for whiskey production, as it adds flavor and complexity to the drink.
Rye is also commonly used for whiskey but has a more intense flavor than other grains like wheat or oats.
What Type of Grain is Used for Moonshine?
Distilled grain spirits are typically made from rye, wheat, corn, and/or barley - though sometimes other grains like oats may be used too.
Whiskey production usually involves malted barley in addition to one or two other grains such as rye or wheat.
The main difference between distilled grain spirits and whiskey is that whiskey must be aged in oak barrels to bring out its characteristic flavor and aroma.
No matter what type of spirit you’re looking to make, choosing the best grain for distilling is key to creating a tasty and enjoyable drink.
For moonshine, corn is a great choice. For whiskey, malted barley plus at least one other grain is usually ideal. And for distilled grain spirits, rye, wheat, corn, and/or barley are all good options to consider.
Corn Used in Distilling
Corn is a key ingredient in the production of various distilled spirits, such as bourbon and corn whiskey.
When it comes to distilling, the type of corn used plays a crucial role in determining the flavor profile and characteristics of the final product.
The corn used for distilling is typically dent corn, also known as field corn or maize. Dent corn has a high starch content, making it ideal for fermentation and the production of alcohol.
Unlike sweet corn, which is popular for human consumption, dent corn is not as palatable and is primarily cultivated for industrial purposes. It undergoes a process called gelatinization during cooking, which releases the starch and allows for easier conversion to sugar during the fermentation process.
With its distinct properties and rich history in the distilling industry, dent corn remains the preferred choice for those looking to produce high-quality spirits.
Benefits of Distilling With Corn
When it comes to distilling, corn offers a range of benefits that cannot be ignored. Known for its versatility and wide availability, corn is a popular choice among distillers for many reasons.
One of the main advantages of using corn in the distilling process is its variability in kernel size. This allows for greater control over the final product, as different types of corn can produce distinct flavor profiles.
Whether it's dent corn for a rich and robust whiskey or flaked corn for a smoother moonshine, the options are endless.
Furthermore, corn is mechanically harvested, making it easier for processing and consumption. This ensures a consistent and high-quality product every time. With corn intended specifically for milling, distilling, and brewing, distillers can rely on trusted suppliers like Mile Hi to provide premium corn that meets their exact needs.
Overall, the benefits of distilling with corn are undeniable. Its versatility in producing different types of distillates, variability in kernel size, and availability from trusted suppliers make it a staple in the distilling industry. So, whether you're a seasoned distiller or just starting out, consider the advantages of using corn to enhance your spirits.
Making premium moonshine has never been easier with our malted barley!
Our Malted Barley is produced from the only AMBA non-GN producing barley available in the U.S.A.
This single varietal base malt is ideal for producing single malt whiskey. This traditional European profile has moderate enzyme activity and a high level of fermentability. It leaves a sweet and bready flavor with a note of honey.
Moisture - 4.5%
Color - 1.9° Lovibond
Protein - 11.1%
Diastatic Power - 100
Our malted barley has been milled for your convenience!
Keep your moonshine sweet and simple with our raw yellow corn (mealed) for moonshine.
Corn is the base for any moonshine, but which one to choose?
Those who want an ingredient that is simple to use and adds a great flavor can't go wrong with our raw yellow corn.
Our mealed corn makes it easy to make a delicious and high ABV shine every time. Popcorn Sutton swore by corn meal in his shine and you will too!
How to Choose the Perfect Grain for Distilling
When it comes to creating high-proof alcohol, grains like corn are a great option for moonshine.
Rye is also a popular choice for whiskey production due to its more intense flavor than other grains, while malted barley adds complexity and depth of flavor. For distilled grain spirits, rye, wheat, corn, and/or barley are all good choices.
Using the right grain can make or break your home distilling experience. So it’s important to do some research on what grain is best suited for the drink you’re making – not only in terms of flavor but also in terms of cost and availability.
To get the most out of your homemade spirits, choose the right grain for distilling at the start.
What to Consider Before Choosing Your Grain
When you’re ready to start the distilling process, it’s important to have an understanding of what each grain can do for your spirit.
Corn is a great option for moonshine because it produces high-proof alcohol with relative ease and affordability.
Malted barley is the most popular choice for whiskey due to its unique flavor profile, while rye adds an extra punch of boldness that other grains such as wheat or oats can’t quite match.
Distilled grain spirits usually involve multiple types of grain including rye, wheat, corn, and/or barley – so think carefully about which combination will give you the desired results.
Finally, when choosing between different grains for distilling, keep in mind cost and availability, as well as flavor.
With the right grain, you can make a spirit that rivals anything found at the store!
Our Whiskey Distillery Yeast for Moonshine gives you professional moonshine results at home.
Includes high end commercial whiskey ingredients
Cultured to create a unique flavor
Creates robust and authentic aromatics
Perfect for all size batches
Our high-quality yeast is a pure culture whiskey strain of Saccharomyces Cerevisiae. This strain is common in commercial whiskey production, with robust and authentic aromatics even in high-alcohol fermentations.
Can yeast make your moonshine even better? We challenge you to make your best moonshine yet with our distillery yeast!
This distillery yeast is carefully cultured to create a unique flavor, delivering flavors and aromas to your still that are not easily replicated without the right yeast strain. Perfect for all size batches, choose our yeast to ensure your final product has a memorable flavor.
Best Yeast for Moonshine Mash
Our yeast is professionally crafted to get the most out of your mash. To get your best shine every time our yeast includes complete nutrition and amyloglucosidase, to help with starch conversion.
With our advanced yeast, you can experience complete dextrin conversion, maximum yield, and rapid fermentation. One package is sufficient for 6.6-gallon fermentation.
Our yeast is formulated to give you big results in a short amount of time. It offers fast fermentation, a full flavor profile, and an optimal alcohol yield. With this yeast, you can trust you're getting the best flavor and strength out of every mash.
Statistics: Ideal Water Start Temp: 86° F Ferment Temp Range: 63 - 73° F (17 - 23° C)
What Kind of Yeast is Best for Moonshine?
There are many different types of yeast that can be used for making moonshine, bread yeast, distillers yeast, and turbo yeast. Each option has its own advantages and disadvantages.
Turbo yeast is a popular option for those who are looking for fast results with a high ABV. Of course, this would seem like the easy answer, but it is not that simple. While turbo yeast may be an easy way to cut down on your fermentation time, it also has its disadvantages.
The biggest disadvantage to Turbo Yeast is that it can cause your moonshine to have an unpleasant taste. Many seasoned shiners steer clear for this reason.
Bread yeast is a great option for those looking for a cheap and simple option for their shine. With proper preparation and care bread yeast can be just as effective as a specialized yeast. However, those new to shining may not have the knowledge or ability to add their own nutrients and may be unhappy with their final result.
Distiller’s yeast is a great option for those who want great results with minimal effort. All of the nutrients are already in place to get the best results for your moonshine mash every time.
It's a simple solution for great flavor and reliable results. Plus, its highly-concentrated composition reduces time and effort for fast and easy distilling.
How Much Yeast for Moonshine?
The amount of yeast needed for your moonshine mash will vary by the type of yeast you are using. Turbo or Distiller’s yeast will have guidelines printed on their packaging to make it fail-proof.
If you are using bread yeast you can use the ratio of 2 to 4 grams of dried yeast for every gallon of mash.
What Do I Do if My Yeast Isn’t Working?
A great indicator your fermentation is going to be successful is the formation of kraeusen which is the foamy head of the yeast.
This should form within the first four hours of fermentation but can take as long as 24 hours. If this has not formed in 24 hours, you need to pitch in additional yeast.
How to Activate Yeast for Moonshine
You can activate the yeast for moonshine in the same way you proof moonshine when making bread. This proofing essentially gives your yeast a head-start and is a great boost to your fermentation.
Turbo Distilling Yeast is an advanced turbo yeast for producing high-quality alcohol with professional results.
It makes up to 18% ABV, creating up to 25 liters of clean, low-congener wash quickly.
Unleash the craft distiller within and experience the benefit of professional-grade results!
Its high-performance fermentation means you can create a high-alcohol wash in just 48 hours – with its unique formulation, it takes less time and effort to achieve the same results as traditional yeast mixtures.
Make the Most out of Your Mash with Amylase for Moonshine
Elevate your mash to ensure the best flavor, aroma, and proof
Infuse your mash with the enzymes it needs to excel
Convert starch into sugar like a boss
Our Amylase is ready to get to work making the most out of your mash. Get your moonshine off to the right start with our amylase.
With the right amount of amylase, you can get the proper enzymes for fermentation, ensuring the best flavor, aroma, and alcohol content for your moonshine.
1.5 oz - Good for 30 gallons of moonshine. Stored in a resealable pouch.
What is Amylase Used for in Moonshine?
Amylase is a bacterially-derived enzyme that is a great option for those who want to make moonshine but don’t want to add malted grains. The malt is required to achieve a proper starch conversion so if you are not able or want to add malted starch to your recipe you can substitute it for amylase.
You can tell when amylase is ready to get to work when your mash becomes thick and gelatin-like. This happens when your starch absorbs the liquid in your mash and then bursts open.
Once your amylase is added you will notice your mash liquifies again. This is because the amylase breaks down the starch into dextrins and simple sugars to get it ready for fermentation.
Do I Need Amylase to Make Moonshine?
Amylase is not necessary for every recipe, as adding malted grains, such as our Malted Barley will do the same job. However, if your recipe does not have enough naturally occurring enzymes, you will need amylase to help with starch conversion.
By adding amylase, starches are quickly converted into simpler, fermentable sugars, so that your mash turns out exactly the way you want it. This essential enzyme helps to accelerate the mash process and provides uniformity and consistency to your finished product.
How Much Amylase do you Add to Moonshine?
Amylase enzyme is used during the mashing process when there are not enough naturally occurring enzymes, typically due to a mash containing a high level of adjuncts. Also used to more rapidly and completely convert starches into sugars.
Usage varies, but the typical dosage rate is 1/4 oz per 5 gallons. Combined with other ingredients, this enzyme helps ensure a higher yield of ethanol and glucose, resulting in a higher quality, smoother-tasting distilled spirit.
Amylase Moonshine Recipe
Amylase is used in moonshine recipes when the recipe does not include a malted grain. One example of this is our Malt O Meal Moonshine recipe.
This recipe uses your favorite cereal to make your favorite spirit-moonshine! It's a simple, veritably foolproof way to get moonshine that is ready to drink in about one week! It's the perfect way to get your craft-style booze, easy peasy!
Are you tired of settling for mediocre moonshine? Are you ready to take your homemade brew to the next level? Look no further than Dextrose, the secret ingredient that will revolutionize your moonshine game.
Dextrose is not just another ordinary additive; it is the perfect blend of science and craftsmanship, meticulously designed to enhance the flavor, potency, and overall quality of your moonshine.
With Dextrose, you can say goodbye to dull and lackluster brews, and hello to a new level of moonshine excellence.
Whether you're a seasoned moonshiner or just starting out, Dextrose is the game-changer you've been searching for. Join the ranks of the elite moonshine enthusiasts who know the secret to crafting the perfect homemade brew.
Get ready to elevate your moonshine game with Dextrose and impress your friends and family with your superior skills. Don't settle for ordinary moonshine when you can create something extraordinary with Dextrose.
The Importance of Ingredients in Moonshine Making
When it comes to moonshine, the ingredients you use can make all the difference.
While the traditional recipe consists of corn, sugar, water, and yeast, adding additional components can elevate your moonshine to new heights.
Dextrose is one such ingredient that has gained popularity among moonshine enthusiasts for its ability to enhance the final product. But what exactly is Dextrose, and how does it work its magic?
Introducing Dextrose: What It Is and How It Enhances Moonshine
Dextrose is a specially formulated blend of natural sugars and enzymes that work together to improve the fermentation process and enhance the flavor profile of your moonshine.
This unique combination of ingredients helps to break down complex sugars, resulting in a smoother, more refined taste.
Dextrose also acts as a catalyst for yeast, accelerating the fermentation process and increasing alcohol yield. The result? A moonshine that is not only more flavorful but also packs a more powerful punch.
Benefits of Using Dextrose in Your Moonshine Recipe
The benefits of using Dextrose in your moonshine recipe are numerous. Firstly, Dextrose improves the overall flavor profile of your moonshine, making it smoother and more enjoyable to drink.
The natural sugars in Dextrose add a touch of sweetness without overpowering the other flavors, creating a well-balanced taste that is sure to impress.
Additionally, Dextrose enhances the aroma of your moonshine, adding depth and complexity to the sensory experience.
Another advantage of using Dextrose is its ability to increase the alcohol content of your moonshine.
By acting as a catalyst for yeast, Dextrose helps to convert more sugars into alcohol during the fermentation process.
This means that you can achieve a higher alcohol yield without compromising on taste or quality.
Whether you're looking to create a strong, high-proof moonshine or a milder, more approachable spirit, Dextrose can help you achieve your desired alcohol content.
Step-by-Step Guide to Incorporating Dextrose in Your Moonshine Brewing Process
Now that you understand the benefits of using Dextrose in your moonshine recipe, let's dive into how you can incorporate it into your brewing process. Follow these simple steps to elevate your moonshine game with Dextrose:
Start with a traditional moonshine recipe: Begin by following your favorite moonshine recipe, using corn, sugar, water, and yeast as the base ingredients.
Add Dextrose during fermentation: Once your mash is prepared and ready for fermentation, add the recommended amount of Dextrose to the mixture. The exact quantity will depend on the size of your batch and your desired flavor and alcohol content.
Monitor the fermentation process: As your moonshine ferments, keep a close eye on the progress. Dextrose may accelerate the fermentation process, so it's essential to monitor the temperature, pH level, and alcohol content regularly.
Taste and adjust: After fermentation is complete, taste your moonshine to assess the flavor and alcohol content. If desired, you can make adjustments by adding more Dextrose or other ingredients to achieve the desired taste profile.
Age and enjoy: Once you're satisfied with the taste and alcohol content, age your moonshine to further enhance the flavors. Store it in a cool, dark place for a few weeks or months, allowing the flavors to mellow and develop. Then, sit back, relax, and enjoy your superior homemade moonshine.
Tips and Tricks for Using Dextrose Effectively
While using Dextrose can undoubtedly elevate your moonshine game, it's essential to keep a few tips and tricks in mind to ensure optimal results:
Start with small quantities: If you're new to using Dextrose, it's best to start with small quantities and gradually increase the amount to find your perfect balance. This will allow you to experiment and adjust the flavor and alcohol content to your preference.
Experiment with different recipes: Dextrose can be used in various moonshine recipes, including corn, fruit, and even flavored moonshines. Don't be afraid to get creative and try different combinations to find your signature moonshine flavor.
Store Dextrose properly: To preserve the quality and effectiveness of Dextrose, store it in a cool, dry place away from direct sunlight. Proper storage will ensure that Dextrose retains its potency and freshness for longer.
Testimonials from Moonshine Brewers Who Have Used Dextrose
Don't just take our word for it. Here are a few testimonials from moonshine brewers who have experienced the magic of Dextrose:
- "I've been making moonshine for years, but Dextrose took my brew to a whole new level. The flavors are so much more refined, and the alcohol content is off the charts. I can't imagine making moonshine without it now."- John M.
- "I was hesitant to try Dextrose at first, but I'm so glad I did. The difference in taste is incredible. My moonshine went from harsh and rough to smooth and enjoyable. It's truly a game-changer." - Sarah L.
Safety Considerations When Using Dextrose in Moonshine Production
While Dextrose is a safe and effective ingredient for enhancing your moonshine, it's crucial to follow proper safety precautions when using it in your brewing process. Here are a few key considerations:
Use Dextrose as directed: Follow the recommended dosage guidelines provided with the product. Using too much Dextrose can affect the flavor and potency of your moonshine.
Maintain a clean brewing environment: Ensure that your brewing equipment, utensils, and storage containers are thoroughly cleaned and sanitized to prevent contamination.
Adhere to local laws and regulations: Moonshine production is subject to legal restrictions in many jurisdictions. Familiarize yourself with the laws and regulations in your area to ensure you're brewing within the legal limits.
Elevate Your Moonshine Game with Dextrose
In conclusion, Dextrose is the perfect ingredient to elevate your homemade moonshine. With its ability to enhance flavor, increase alcohol content, and improve overall quality, Dextrose is a game-changer for moonshine enthusiasts.
Whether you're a seasoned moonshiner or just starting out, Dextrose can take your brew to new heights.
So, don't settle for ordinary moonshine when you can create something extraordinary with Dextrose.
Get ready to impress your friends and family with your superior moonshine skills and elevate your moonshine game to new levels of excellence. Cheers to the perfect homemade brew!
Rye brings a peppery and cinnamon-y complexity to any whiskey. Whether for a pro or an enthusiast, adding rye is sure to spice things up! Enjoy the boldness of high-rye whiskeys for a truly memorable taste.
Perfect for up to 20% in your mash, Malt Rye imparts a spicy, full-bodied flavor. Protein and beta-glucans are elevated, boosting body and texture, so a few rice hulls are recommended to prevent mashing issues.
Moisture % - max. 5
Extract fine % dm - min. 81
Color °L - 2.3 - 3.0
Protein % dm - max. 15
What is Rye Malt?
Rye malt is a versatile ingredient used in the production of beer and whiskey. It is made from rye grains that have been malted, a process that involves soaking and germinating the grains before halting the germination with heat.
Rye malt adds a unique spicy flavor profile to your moonshine, a making it a popular choice for many shiners.
Rye malt can be used to add complexity to experimental malt whiskey. Rye malt offers bready notes and a subtle cracked-pepper spiciness, enhancing the flavor and body of beers and whiskeys.
This versatile ingredient can be used as a base malt or in conjunction with other malts to create a desired flavor profile. With its distinctive flavor profile and range of applications, rye malt is a key ingredient in the production of rye beers and a variety of whiskey styles.
Characteristics of Rye Malt
Rye malt is known for its unique characteristics that add depth and complexity to a wide range of beer styles. It imparts a distinct earthy and spicy flavor, making it a perfect choice for moonshine.
Proper storage is essential to maintain the quality of rye malt. It should be stored in a cool and dry place to prevent moisture absorption, which can lead to spoilage. When stored correctly, rye malt can have a shelf life of several months, ensuring its usability for future mash.
Types of Rye Malt
Rye malt comes in various types, each offering unique characteristics that add depth and complexity to different beer styles. Crystal malt, for example, adds a touch of sweetness and caramel-like flavors to the beer.
Home-toasted rye malt, on the other hand, provides a rich toasty flavor that can enhance the overall taste profile. Briess rye malt and Ireks rye malt are popular choices among brewers for their consistent quality and exceptional performance in the brewing process.
Base rye malt serves as a key ingredient in many recipes, providing a solid foundation for other flavors and aromas to shine. When selecting rye malt, it's important to consider the desired flavor profile and the specific beer style you're aiming to achieve.
Experimenting with different types of rye malt can unlock a whole new world of possibilities, allowing shiners to make spirits that stand above the rest.
Experimental Malt Whiskey
Experimental malt whiskey is a unique and complex spirit that showcases the flavors and characteristics of rye malt. To create this distinctive whiskey, the first step is to select a high-quality rye malt as the base ingredient. Rye malt provides the whiskey with a spicy flavor profile and adds depth to its taste.
To add even more depth and complexity to the rye malt, the next step is to toast it. The toasting process involves heating the malt in a controlled environment, allowing the flavors to develop and intensify. This step is crucial as it brings out the nutty and toasty flavors in the malt. The recommended resting period for the toasted malt is typically around one week to allow the flavors to mellow and integrate.
The percentage of toasted malt used in the production of experimental malt whiskey varies depending on the desired flavor profile. For a more subtle toasted flavor, a smaller proportion of toasted malt, around 10-15%, can be used. On the other hand, for a bolder and more pronounced toasted flavor, a larger proportion, around 20-25%, can be used.
Experimental malt whiskey made with rye malt offers a unique and complex flavor profile. The toasting process and resting period of the malt are important steps in achieving the desired flavor profile. By adjusting the percentage of toasted malt used, distillers can create a whiskey with a range of flavor intensities to suit different preferences.
Production of Rye Beer
Rye beer, also known as roggenbier, is a unique and flavorful style that showcases the distinct characteristics of rye malt. The production of rye beer starts with selecting a base malt, typically a combination of barley malt and rye malt. The rye malt provides the beer with its signature spicy flavors and grainy overtones. The malt is then crushed and mixed with water in a process called mashing. The mashing process includes a malt rest at a specific temperature to activate enzymes that convert the starches in the malt into fermentable sugars. After the mashing process, the liquid is separated from the grain, known as wort, which is then boiled and infused with hops for bitterness and aroma. Yeast is added to ferment the wort into beer. The final result is a rye beer with a fuller body, complex flavors, and a subtle cracked-pepper spiciness. Whether you're a fan of traditional German-style roggenbier or enjoy experimenting with different beer styles, the production of rye beer offers a wide range of possibilities for brewers and beer enthusiasts alike.
Single Temperature Infusion Mash
Single temperature infusion mash is a popular mashing technique used in the production of rye beer. This method involves maintaining a consistent temperature throughout the mashing process, typically around 152-156°F (67-69°C), to allow for efficient extraction of sugars from the malt.
To achieve a successful single temperature infusion mash, there are a few key steps and considerations to keep in mind. First, ensure that the water-to-grain ratio is appropriate, typically around 1.25-1.5 quarts of water per pound of malt. This will create a suitable consistency for the mash.
Next, carefully heat the water to the desired temperature and add the malt, mixing thoroughly to ensure even temperature distribution. It's important to maintain this temperature throughout the entire mashing process, which typically lasts for about an hour.
Stirring the mash occasionally can help promote better heat distribution and enzymatic activity for efficient sugar extraction. Monitoring the temperature closely with a reliable thermometer is crucial to maintain consistency.
After the mashing process is complete, the mash is typically sparged with hot water to extract additional sugars. This liquid, known as wort, is then transferred to the boil kettle for further processing.
By using the single temperature infusion mash method, brewers can create rye beers with a wide range of flavors and characteristics. The consistent temperature allows for efficient enzymatic activity, resulting in a well-extracted, flavorful wort that serves as the foundation for the production of delicious rye beers.
Stuck Mash Prevention Techniques
In the brewing process, a stuck mash can be a frustrating issue. However, there are several techniques that can be employed to prevent this problem and ensure a smooth lautering process.
One effective method is to incorporate rice hulls or oat hulls into the mash. These hulls act as a natural filter bed, improving lautering by creating channels for the wort to flow through. The addition of these hulls helps prevent grains from compacting and causing a stuck mash.
Another useful technique is to address the issue of high viscosity in the mash. Rye malt, while providing a distinct flavor profile, can also contribute to a higher viscosity, making it more prone to sticking. To prevent this, it is recommended to avoid using a high percentage of rye malt in the grain bill. Instead, a larger proportion of base malt can be used to improve filtration and flow.
Additionally, beta glucans, naturally occurring in malted grains, can contribute to high viscosity and a stuck mash. Using a malt with lower levels of beta glucans, such as diastatic malt powder or specialized malt varieties like gambrinus rye malt, can help mitigate this issue.
By employing these techniques, brewers can avoid the frustrating problem of a stuck mash and achieve a successful brewing process with improved lautering and filtration.
Benefits of Using Rye in Brewing Process
Incorporating rye malt into the brewing process can bring a wide range of benefits, particularly for those looking to create unique and flavorful beers. Rye malt adds a spicy flavor profile to the brew, lending notes of cracked-pepper spiciness and bready undertones. It enhances the complexity of the beer, providing a fuller body and adding depth to the overall flavor profile. Rye can be used in a variety of beer styles, from amber lagers to rye beers, and even experimental malt whiskeys. It can also act as a base for vodka production. When using rye malt, it's important to consider factors such as viscosity and filtering efficiency. To prevent complications, it's suggested to use a smaller percentage of rye malt in the grain bill and consider using rice or oat hulls to improve lautering and prevent a stuck mash. By harnessing the unique qualities of rye malt, brewers can create distinct and flavorful beverages that stand out in the market.
Adds Fuller Body and Bready Notes to Beer Flavors
Rye malt, with its unique characteristics, adds a fuller body and bready notes to beer flavors, making it an exciting ingredient for brewers to experiment with. When used in brewing, rye malt contributes to a richer and more robust mouthfeel, giving the beer a satisfying and substantial texture.
The addition of rye malt can have a significant impact on the overall taste and mouthfeel of different beer styles. It is particularly popular in rye beers, where it brings a spicy rye flavor to the forefront. However, its versatility extends beyond this style, as it can be used in a wide range of beer styles, from amber lagers to experimental malt whiskeys. The use of rye malt enhances the complexity and depth of flavors, providing an intriguing and distinctive flavor profile.
Some key characteristics and flavors associated with rye malt include a subtle cracked-pepper spiciness, grainy overtones, and toasty flavors. These unique flavors add depth and dimension to the beer, creating a memorable drinking experience. Rye malt can be used as a base or specialty malt, depending on the desired outcome. Its addition can elevate the flavor profile of a beer, creating a more complex and satisfying brew.
In conclusion, rye malt is a versatile ingredient that adds fuller body and bready notes to beer flavors. Its distinctive flavor profile, with its spicy flavors and grainy overtones, enhances the complexity and depth of a wide range of beer styles. Whether used as a base malt or specialty malt, rye malt brings a unique and satisfying character to beer, making it a favorite choice among brewers.
Unlock the rich complexity of Best Rye Moonshine Grain Kit with its 90/10 Rye and Wheat blend, malted barley and turbo yeast.
Add depth and character to your moonshine
Achieve a perfect conversion with our specialized recipe
Ferment fast with our turbo yeast
A top-notch flavor that leaves a lasting impression
This Kit Includes:
5 -1lb bags of Rye Malt
1 1lb bag of Malted Barley
1 Package of Turbo Yeast
Perfect for rye bourbon mashes, our grain kit ingredients adds depth and flavor to moonshine recipes.
This kit is your ticket to the flavors of a timeless classic. Enjoy the sweetness, boldness, and smooth finish of Best Rye Moonshine Grain Kit with every sip.
Get the crafty complexity you've been looking for with this ideal mash ingredients.
Distillers Rye Blend
Experience a unique complexity with this rye and barley blend mash.
With malted barley at 6%+, you'll achieve a perfect conversion and the crafty complexity you've been searching for!
Versatile and flavorful, this ingredient adds depth and character to any whiskey or moonshine recipe.Get your hands on it now for a top-notch taste you won't forget!
Unlock the superior taste now! Our malted barley comes from the only AMBA non-GN producing barley in the United States, delivering a traditional European flavor profile with a hint of honey.
Milled to perfection and boasting a moisture content of 4.5%, a color of 1.9 Lovibond, 11.1% protein, and 100 in diastatic power, you'll be ready to make a perfectly balanced and flavorful moonshine.
Add a delicious complexity to your craft with malted barley that's milled to perfection for a perfectly balanced mash. Make moonshine with confidence, knowing that you'll be crafting the highest-quality spirit on the market.
Turbo Distilling Yeast
Turbo Distilling Yeast is an advanced turbo yeast for producing high-quality alcohol with professional results.
It makes up to 18% ABV, creating up to 25 liters of clean, low-congener wash quickly.
Unleash the craft distiller within and experience the benefit of professional-grade results!
Its high-performance fermentation means you cancreate a high-alcohol wash in just 48 hours– with its unique formulation, it takes less time and effort to achieve the same results as traditional yeast mixtures.
This premium yeast is designed to produce a high-strength wash, free from off-flavors and undesired congeners, in less time than traditional yeasts.
WithTurbo Distilling Yeast, you can expect a quick, clean fermentation process with quick recovery and reliable results.
Craft delicious, high-quality bourbon from home with the help of our Bourbon Grain Kit!
Create a rich and distinctive flavor
Enjoy a complex flavor beyond the typical corn dominated mash
Includes our specialized yeast strain designed to add much needed nutrients
With the recipe guide we provide and the included ingredients, you'll discover the ease of making your own exceptional drink with minimal effort.
Feel proud of the flavor you created with your own two hands - it's an extraordinary sense of satisfaction! With your custom-made bourbon, make memories that will last a lifetime.
Enjoy the rich, distinctive flavors of our 75% Corn, 20% Rye, 5% Wheat Bourbon Grain Kit blend. Perfect for making Bourbon mashes that boast a complexity of taste beyond a corn-dominant flavor.
Your Bourbon Grain Kit includes:
9 lbs of bourbon grain mix
2 lbs of malted barley
Digital Recipe Card
From Grain to Glass: A Comprehensive Guide to Making Bourbon
Bourbon is a type of American whiskey that has become synonymous with rich flavors and a smooth finish. It is made primarily from at least 51% corn, along with a mixture of malted grains such as barley, rye, or wheat.
The distillation process begins by converting the starches in the grains into sugars using malted barley or malt extract. This is achieved through cooking the mixture in hot water, then adding yeast to ferment the sugars into alcohol.
The next step involves distillation, where the fermented liquid, known as the distillate, is heated to separate the alcohol from the impurities. The liquid is then aged in charred oak barrels, typically for a minimum of two years, which gives bourbon its distinct oak flavors and deep amber color.
During the aging process, the whiskey absorbs flavors from the barrel, resulting in a complex and robust flavor profile. Bourbon, with its unique mash bill and aging process, has become a beloved spirit enjoyed neat, on the rocks, or as a key ingredient in classic cocktails.
History of Bourbon
Bourbon, a beloved American spirit, has a rich history that dates back to the late 18th century. The name bourbon originated from Bourbon County, Kentucky, where it was first produced.
While the precise origin of the name is debated, many theories suggest that it was named after the French Bourbon dynasty or the Bourbon Street in New Orleans.
Bourbon production was heavily influenced by the arrival of immigrants from the southern United States who settled in Kentucky. These settlers brought with them their distilling expertise and techniques, which played a crucial role in the development of bourbon.
Corn, a staple crop in the American South, became the primary ingredient in bourbon production. To create bourbon, a grain mash is made by combining corn with malted barley and other grains. This mash is then fermented in fermentation tanks or vats, where the starches in the grains are converted into sugar by adding barley malt or malt extracts.
After fermentation, the mash is distilled to produce a clear spirit called "new make" or "white dog." To be legally called bourbon, the spirit must be aged in charred oak barrels. The barrels lend distinct flavors to the bourbon as it ages, with oak flavors and caramel notes being prominent.
Throughout the years, bourbon has become synonymous with the American South and is cherished for its rich history, unique production process, and signature flavors.
Today, master distillers continue to craft this classic American spirit, ensuring that every bottle of bourbon is of the highest quality and pays homage to its heritage.
Ingredients for Making Bourbon
When it comes to making bourbon, the selection of ingredients is crucial in creating the signature taste and character of this beloved whiskey.
The main ingredients in bourbon production include corn, malted barley, and other grains. The use of corn, often in the range of 70-80%, is a key requirement for bourbon.
Along with corn, malted grains such as barley are used to convert the starches in the grains into sugar during the fermentation process. This sugar is essential for the production of alcohol in bourbon.
Additionally, other flavoring grains like rye and wheat may be added to the grain mixture to further enhance the complexity and taste. The combination of these carefully selected ingredients provides the foundation for the distinct flavors and aromas found in bourbon.
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In the art of bourbon making, the grain mixture, or mash bill, plays a crucial role in creating that distinctive taste we all know and love. Typically, bourbon is made with a three-grain mash bill consisting of corn, rye, and malted barley. However, it is the corn that takes center stage, contributing to the unique flavor profile of this beloved spirit.
Corn, with its high sugar content, is the primary grain in bourbon, usually making up around 70-80% of the grain mixture. This sweet grain brings a touch of sweetness and richness to the final product.
Rye and malted barley act as the "flavoring grains" in the mix. Rye adds a spicy and slightly peppery note, while malted barley brings in a hint of nuttiness. Both grains contribute to the depth and complexity of the bourbon's flavor profile.
The malted barley in the mash bill serves another important purpose – it provides enzymes to convert the starches in the other grains into fermentable sugars during the fermentation process. This conversion is a crucial step in creating the alcohol content and flavors in bourbon.
With corn providing the foundation, and rye and malted barley adding their own unique characteristics, the grain mixture in bourbon is carefully crafted to ensure a perfect balance of flavors and aromas. This is what gives bourbon its distinct taste and sets it apart as a true American classic.
In addition to corn and malted barley, flavoring grains play a crucial role in making bourbon, adding depth and complexity to its flavor profile. Two primary options for flavoring grains in bourbon are rye and wheat.
Rye brings an array of spice notes to the bourbon, including pepper, nutmeg, clove, and cinnamon. These spicy elements enhance the overall flavor experience, adding a delightful kick to the taste. On the other hand, wheat contributes a sweeter taste that beautifully complements the natural sweetness of corn and intensifies the vanilla flavors in the bourbon.
Several renowned bourbon brands incorporate wheat as a flavoring grain in their recipes. These include W.L. Weller, Maker's Mark, Old Fitzgerald, Van Winkle, and Rebel Yell. Each of these brands offers a unique interpretation of bourbon, showcasing the versatility and impact of wheat as a flavoring grain.
By carefully selecting and balancing the flavoring grains within the grain mixture, master distillers craft a bourbon with a distinct character and exceptional taste. Whether it's the spicy notes of rye or the sweeter touch of wheat, flavoring grains play a vital role in shaping the flavor profile of this beloved American whiskey.
Brown sugar plays a crucial role in the process of making bourbon, adding depth and complexity to the flavor profile of the whiskey. Its unique qualities contribute to the overall sweetness and richness of the bourbon.
When brown sugar is added to the bourbon mixture, it enhances the natural sweetness of the corn and other grains, creating a well-balanced and harmonious taste. The molasses content in brown sugar adds a distinct richness and caramel-like flavor, further enhancing the flavor profile of the whiskey.
There are different varieties of brown sugar that can be used in bourbon production, each with its own impact on the final product. Light brown sugar has a milder flavor, while dark brown sugar has a more pronounced molasses taste. Using a combination of both can create a perfect balance of sweetness and depth.
The amount of brown sugar added to the bourbon mixture can vary depending on the desired flavor intensity. Generally, a small amount is used to avoid overpowering the other flavors in the whiskey. It is important to note that adding too much brown sugar can affect the fermentation process and lead to a higher alcohol content.
In conclusion, brown sugar plays a significant role in enhancing the flavor profile and sweetness of bourbon. Its rich molasses flavor adds complexity and depth to the whiskey, making it a crucial ingredient in the production process. Experimenting with different varieties and amounts of brown sugar can lead to unique and delicious bourbon creations.
Water plays a crucial role in the bourbon making process, particularly in cooking the grains to extract sugars. The quality and type of water used can greatly influence the flavor and overall character of the bourbon.
Fresh spring water is commonly used in bourbon production due to its purity and mineral content. It helps to soften the grains and extract sugars, resulting in a smoother and more balanced flavor profile. The mineral composition of the water can also add subtle nuances to the final product.
Limestone water is another type of water often utilized in bourbon making. This water is rich in calcium carbonate, which helps to control the pH levels during the cooking process. It contributes to the development of desirable flavors and aromas, creating a distinct taste that is often associated with bourbons from certain regions, such as Bourbon County.
After the fermentation process, the bourbon undergoes filtration to remove impurities and ensure proper alcohol content. Chill-filtering is a common technique used in commercial bourbon production. This process involves cooling the bourbon to allow certain compounds to solidify and be removed, resulting in a smoother and clearer final product.
In summary, water is an essential ingredient in the bourbon making process. It not only plays a crucial role in cooking the grains and extracting sugars but also contributes to the flavor profile and overall quality of the bourbon.
By using fresh spring water or limestone water and employing filtration techniques like chill-filtering, distillers can create a bourbon with the desired characteristics and proper alcohol content.
Process of Making Bourbon
The process of making bourbon involves several key steps, including fermentation, distillation, and aging. Each step is crucial in creating the distinct flavor and character that bourbon is known for.
From selecting the right grains to carefully aging the spirit, every detail must be carefully considered to produce a high-quality bourbon. In this article, we will dive deeper into each stage of the bourbon-making process, exploring the techniques and ingredients that go into making this beloved spirit.
So, whether you're a bourbon enthusiast or simply curious about the art of distilling, let's take a closer look at how bourbon is made.
Malting the Barley
When it comes to the art of making bourbon, one vital step in the process is malting the barley. This essential process involves soaking the barley grains in water and allowing them to germinate.
During germination, enzymes are produced in the barley. These enzymes have the incredible ability to break down starch present in the grains into sugar molecules. This conversion from starch to sugar is crucial for the fermentation process that takes place later.
The malted barley, with its enzyme-rich goodness, plays a critical role in the production of bourbon. The resulting barley malt is mixed with other grains, such as corn and rye, to create what is called the mash.
It's worth noting that while malted barley is traditionally used in bourbon production, some distilleries may opt for lab-created enzymes to convert the starch into sugar. However, the use of malted barley is preferred by many master distillers due to the complex flavors it imparts to the final product.
So there you have it, malting the barley is an essential step in the bourbon-making process. Its enzymes convert the starches in the grain mixture into sugars, setting the stage for the fermentation process and ultimately resulting in the bourbon we know and love.
The fermentation process is a crucial step in making bourbon, as it transforms the mash into alcohol. After the mash is prepared by mixing malted barley, corn, and rye, it is transferred to fermentation tanks or vessels.
During fermentation, yeast is added to the mash, which consumes the sugars and produces alcohol as a byproduct.
Temperature control is essential during this process to ensure the optimal growth and activity of the yeast. Distilleries often use water-cooled fermenters to maintain the ideal temperature range, typically around 70 to 90 degrees Fahrenheit.
The fermentation process typically takes several days to a week. As the yeast consumes the sugars, it produces carbon dioxide and alcohol. This mixture, known as distiller's beer, is low in alcohol content and has a sweet taste.
To achieve the desired flavors, yeast strains are carefully selected to ferment the mash. Wild yeasts can also contribute unique flavors to the final product. Controlling the temperature and the yeast strains used in fermentation are crucial factors that influence the flavor profile of bourbon.
Once the fermentation process is complete, the distiller's beer is ready to undergo the distillation process, where it will be purified and concentrated to create the bourbon distillate.
The distillation process is a crucial step in making bourbon. It involves separating the alcohol from the mash mixture through the use of heat and condensation. This process helps concentrate the alcohol and remove impurities, resulting in a smoother and more refined product.
To start, the bourbon mix is heated in a still, typically made of copper, which allows for better heat conductivity. As the heat increases, the alcohol in the mixture begins to vaporize, rising to the top of the still. These alcohol vapors are then condensed into liquid form by cooling them down, usually through a coiled tube submerged in cold water.
While the distillation process is essential, it is also potentially dangerous. One of the dangers lies in the presence of methanol, a toxic substance that can be found in the initial stages of distillation.
It is crucial to discard the first portion of the distillate, known as the foreshots, as it contains higher amounts of methanol. The following portion, called the heads, also needs to be removed due to its toxicity.
Once the foreshots and heads have been discarded, the remaining distillate, known as the hearts, is collected and further distilled to concentrate the desired flavors.
This distillation process is typically performed at least twice, but sometimes even three times, to achieve a higher alcohol content and enhance the bourbon's overall quality.
In summary, the distillation process in bourbon-making involves heating the mash mix to separate the alcohol through evaporation and condensation. Proper precautions, such as discarding foreshots and heads, should be taken to ensure the safety and quality of the final product.
Barrel Aging & Charring
Barrel aging and charring are crucial steps in the production of bourbon, as they greatly contribute to the flavor and character of this beloved whiskey. Once the distillation process is complete, the bourbon is transferred into oak barrels for aging.
During the barrel aging process, the bourbon undergoes a transformation as it interacts with the charred oak barrels. First, the barrels are charred on the inside, creating a layer of carbon known as the char.
This charred layer not only acts as a filter, removing impurities, but also provides a favorable environment for the bourbon to develop its unique flavors.
The charred oak barrels play a vital role in adding flavor and complexity to the bourbon. As the bourbon ages, it gradually absorbs compounds from the oak, such as lignin and tannins, which contribute to its aroma and taste. Additionally, the charring process releases vanillin, which imparts a subtle sweetness and vanilla undertones.
The flavors and aromas resulting from barrel aging can vary depending on factors such as the char level, the age of the barrels, and the previous use of the barrels. Bourbon aged in charred oak barrels can develop notes of caramel, toffee, butterscotch, and even hints of spice and smoke.
Barrel aging and charring are integral steps in the production of bourbon, fundamentally shaping its flavor and character.
The interaction between the bourbon and the charred oak barrels allows for the development of a wide range of distinctive flavors and aromas that make bourbon a beloved spirit among whiskey enthusiasts.
Medium Heat & Proper Alcohol Content
During the fermentation process of making bourbon, medium heat is a crucial element to consider. Maintaining the proper alcohol content is essential to produce high-quality bourbon.
Medium heat is used to initiate and facilitate the fermentation process. The heat allows the yeast to thrive and convert the sugars present in the grain mixture into alcohol. This fermentation process is where the magic happens, as the yeast consumes the sugars and produces alcohol and carbon dioxide.
The heat generated during fermentation can have a significant impact on the temperature in the fermenter and the viability of the yeast.
If the temperature rises too high, it can kill the yeast, which will hinder fermentation and result in a lower yield of alcohol. On the other hand, if the temperature remains too low, the yeast might become dormant and fermentation won't occur.
To ensure proper alcohol content, it is crucial to monitor and control the temperature during fermentation. The desired alcohol content range for bourbon production typically falls between 40% to 60% alcohol by volume (ABV). This range allows the bourbon to develop its characteristic flavors while still providing enough alcohol content.
Master distillers closely monitor the fermentation process, as maintaining the proper alcohol content is vital to producing high-quality bourbon. By carefully controlling the medium heat and ensuring yeast viability, distillers can create bourbon with the ideal alcohol content and flavor profile.
Master Distillers and Their Role in Making Bourbon
Master Distillers are the skilled individuals responsible for overseeing every aspect of bourbon production. Their expertise and dedication play a crucial role in maintaining the tradition and upholding the highest quality standards in the industry.
Throughout the bourbon-making process, Master Distillers make key decisions and perform essential tasks. They carefully select and source the grains, ensuring the right mixture to create the desired flavor profile. They also determine the cooking time and temperature to convert the starches in the grains into fermentable sugars.
During fermentation, Master Distillers monitor and control the temperature to ensure proper alcohol content. They select the yeast strain that will best complement the specific characteristics of the bourbon they aim to produce. They continually assess the progress of fermentation, making adjustments as necessary to achieve the desired flavors.
Master Distillers also oversee the distillation process, carefully separating the alcohol vapors from impurities to create a smooth and flavorful bourbon. They select the type and quality of oak barrels for aging, as these barrels greatly influence the bourbon's flavor and character.
In conclusion, Master Distillers play an integral role in bourbon production. Their expertise, craftsmanship, and commitment to tradition ensure the highest quality standards and consistency in flavor profiles, making them essential in the world of bourbon.
Legal Requirements for Labeling a Whiskey as "Bourbon"
To legally label a whiskey as "Bourbon," it must meet certain requirements. The grain mixture used in bourbon must consist of at least 51% corn. Other grains like malted barley and rye or wheat can be added to create variations in flavor.
The alcohol content of bourbon must not exceed 80% alcohol by volume (ABV) at distillation and cannot be entered into the barrel for aging at less than 62.5% ABV.
Bourbon also has specific aging requirements. It must be aged in new, charred oak barrels. The minimum aging period for bourbon is two years, although many expressions are aged longer to develop more complex flavors.
If the bourbon is aged for less than four years, its label must state the exact aging period.
In terms of barrel requirements, bourbon must be aged in containers with a capacity not exceeding 700 liters (approximately 185 gallons). It is worth noting that bourbon can be aged anywhere in the United States to be labeled as such, but it must be produced in the United States.
Meeting these legal requirements ensures that the whiskey can be labeled and marketed as authentic and true "Bourbon."
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Raise a Glass to Homemade Moonshine: Learn to Brew Cracked Corn Moonshine Like a Pro
There's something special about homemade moonshine. The process of crafting your own batch of this classic spirit is a tradition that has been passed down through generations of moonshiners. And now, with the right equipment and ingredients, you too can learn how to make cracked corn moonshine like a pro.
This potent, high-proof spirit has a rich history in America, and it's not hard to see why. From the sweet aroma of corn to the smooth, fiery taste, every sip is an experience to be savored. But it's not just about the final product; it's about the process.
The art of moonshining is steeped in tradition, and learning to brew your own moonshine is a way to connect with that tradition and make something truly unique.
So, raise a glass to homemade moonshine, and let's get brewing.
History of Moonshine
Moonshine has been around for centuries, with its roots in Europe, where it was known as “white lightning.” But it wasn’t until the early days of America that moonshine became a staple of American culture.
During the Prohibition era of the 1920s, the production and distribution of alcohol was illegal, and moonshiners, or those who made and sold moonshine, became a significant part of the underground economy. The demand for alcohol during this time was high, and moonshine became a popular choice due to its low cost and easy accessibility.
Moonshine was also popular during the Great Depression, when people were looking for ways to make their own alcohol at home. It was during this time that the term “moonshine” became popular, as the production of the spirit was often done at night, under the light of the moon, to avoid detection.
Today, moonshine is still a popular spirit, with many people choosing to make their own at home.
Legal Considerations for Moonshine Brewing
While the production and distribution of alcohol is legal in many parts of the world, it is important to note that the production of moonshine is still illegal in some areas. In the United States, for example, it is illegal to produce moonshine without a license, and penalties for doing so can be severe.
If you are interested in making your own moonshine, it is important to check the laws in your area and obtain any necessary permits or licenses. This will ensure that you are operating within the law and will help you avoid any legal issues.
The Ingredients for Cracked Corn Moonshine
The ingredients for making moonshine are relatively simple, but finding quality ingredients is important. The key ingredient in moonshine is corn, which provides the sugar needed for fermentation. Other ingredients include malted barley, yeast, water, and you can optionally add flavorings such as fruit or spices.
When it comes to making cracked corn moonshine, the type of corn used is important. Yellow dent corn is the most commonly used variety, as it has a high starch content and provides a sweeter flavor.
It is important to ensure that all equipment is clean and free of any contaminants, as this can affect the quality of your moonshine. Additionally, it is important to follow all safety guidelines when using equipment, as the process of distillation can be dangerous if not done correctly.
The Moonshine Brewing Process
The process of making moonshine involves several steps, including mashing, fermentation, and distillation. The first step is mashing, which involves cooking the corn to release the sugars. Once the corn has been cooked, it is mashed and combined with water and yeast to begin the fermentation process.
Fermentation can take anywhere from a few days to several weeks, depending on the recipe and the temperature of the fermentation vessel. During this time, the yeast will consume the sugar in the corn and produce alcohol.
Once fermentation is complete, the moonshine is ready to be distilled. This involves heating the fermented mixture to produce vapor, which is then cooled and condensed to produce the final product. The distillation process will typically yield a clear, high-proof spirit that is ready to be aged or consumed.
Tips for Perfecting Your Moonshine Recipe
While the process of making moonshine is relatively simple, there are several tips and tricks that can help you perfect your recipe. One of the most important factors is temperature, as the temperature of the fermentation vessel and moonshine still can affect the quality of your moonshine.
Another important factor is the quality of your ingredients. Using high-quality corn and yeast can help to produce a better-tasting moonshine. Additionally, the use of flavorings such as fruit or spices can help to add complexity to your moonshine and create a unique flavor profile.
Aging and Storing Your Moonshine
Moonshine can be consumed immediately after distillation, but many moonshiners choose to age their moonshine to improve the flavor and color of the spirit. Aging can be done in oak barrels or glass containers, and can take anywhere from a few weeks to several years.
When storing your moonshine, it is important to keep it in a cool, dark place to prevent oxidation and maintain the quality of the spirit. Glass containers are typically the best option for storing moonshine, as they do not react with the alcohol and do not affect the flavor of the spirit.
Moonshine Cocktails and Recipes
Moonshine can be enjoyed on its own or used as a base for cocktails. Check out our moonshine recipes!
When using moonshine in cocktails, it is important to remember that it is a high-proof spirit and should be used in moderation. Additionally, the flavor profile of moonshine can be quite strong, so it may be necessary to adjust the recipe to suit your personal taste.
Conclusion and Safety Considerations
Making moonshine can be a fun and rewarding experience, but it is important to remember that the process can be dangerous if not done correctly. It is essential to follow all safety guidelines and use caution when working with high-proof spirits.
Additionally, it is important to check the laws in your area and obtain any necessary permits or licenses before making moonshine. This will ensure that you are operating within the law and will help you avoid any legal issues.
Overall, making cracked corn moonshine is a way to connect with tradition and create something truly unique. With the right equipment, ingredients, and knowledge, you too can become a master moonshiner and raise a glass to homemade moonshine. Cheers!
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The Legend of Popcorn Sutton
You won't find a bigger moonshine legend than Marvin ‘Popcorn’ Sutton. Popcorn Sutton was famous for his delicious shine, and his appearances in several documentaries on the subject.
Sutton made his living by making whiskey using a 100-year-old family recipe and selling it out of the back of his Ford Model A truck.
Popcorn Sutton would boast he had moonshine in his blood. He was taught the craft of shining from a young age, just like his father and grandfather before him. With a Scottish-Irish heritage, he was born into a long line of moonshiners.
Popcorn Sutton was a big believer that moonshine should be legal to make and consume. However, his many brushes with the law would ultimately be his downfall.
During his youth, Popcorn had several run-ins with the law but he never served any time.
However, according to the New York Times, Popcorn's luck ran out one day when he was approached by an undercover federal officer.
Sutton told the officer he had 500 gallons of moonshine in Tennessee and another 400 gallons in Maggie Valley that he was ready to sell.
This information led to a raid on his property and he was sentenced to 18 months in federal prison. This was a light sentence considering that Popcorn was on probation at the time. The judge went easy on Popcorn because of his advancing age and failing health.
A LIGHT SENTENCE
Despite his long list of charges, including tax evasion, Sutton was only sentenced to 18 months in prison. The judge in Sutton's case showed some leniency due to Sutton's age and his failing health but insisted on jail time.
Popcorn Sutton's Death
Sutton never ended up serving any time as he committed suicide by carbon monoxide poisoning on March 16, 2009.
Sutton was reportedly suffering from cancer at the time of his death.
Popcorn Sutton Moonshine Recipe
Despite his death, Popcorn Sutton's legend lives on through the documentaries he appeared in, his autobiography, and of course, his moonshine.
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