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How to make moonshine

Step 4Implementation

implementation
fill your condenser with ice and water (a little salt wouldn't hurt either, lowers temperature - think ice cream). attach the copper tube coming from the pot to the tube from the condenser with the couplers. place something under the spout to catch your shine and go to town.  it may be good to have more than one receptacle.  you will see why if you continue reading.

now we need some heat. back in the day people would use wood fires, gas stoves, basically anything they could get their hands on. dangerous! play it safe. open flames are not good around a still. alcohol vapors are flammable! as well, precise temperature control of your heat source is not necessary. the solution will take care of that. electric heat is the best.

check the pic. i'm using an electric stove. works great. you can see how i have it set up and i hope it all makes sense now. you load your wash into the kettle/pot, apply some heat, and condense the results.  how?  i'll tell you if you'd just be patient.  geez.

okay, pour your wash into the kettle. place the stopper into the spout. turn on the heat. watch the thermometer. alcohol boils at a temperature lower than water. that's what makes distillation work. exact temperature will vary depending on elevation and barometric pressure, but water boils at around 212 °F while ethanol boils at around 173 °F.  methanol, that can make you blind and is what you really want to avoid, boils around 148 °F. while running your wash, watch for plateaus (when the temperature stays the same for a while -- forms a plateau if you graph it) on your thermometer and compare them to known boiling temperatures to ensure you get only what you want and leave the rest. check out my instructable to give you the basics of distillation.

basically if you begin to distill and the temperature reaches a certain point and remains there for any length of time you have reached the boiling temperature for a particular liquid component of your wash. check the temperature against the boiling point data you have researched and you can tell what it is you are distilling at the time. using this information you can discard anything other than ethanol. no matter what a solution contains, it will not boil at a temperature any higher than what the level of the component with the lowest boiling temperature is until that component is boiled away. check the comments or 'distilling basics' for a discussion or two on this.

as an example, if your solution contains methanol, ethanol and water it will happen like this: once the temperature of your solution reaches around 148 °F methanol will begin to boil and come out through your tube as vapor into your condenser where it will convert back to liquid and exit into your receptacle.  the temperature of your solution will not vary much beyond 148 °F until the methanol is gone and then will begin to climb again until it reaches 173 °F, the boiling point of the ethanol.  the same thing will happen here.  the temperature will hover around the same until the ethanol is boiled off and then on to water. 

in order to get ethanol and exclude the rest you get rid of what are called the 'heads' and 'tails.' basically dump anything that boils lower than around 173 °F and everything after the temperature begins to climb again.  this is why i mentioned having more than one receptacle. use one for the heads, one for what you want, and one for the tails.


so once you've boiled off and then condensed your wash, you should be left with a solution containing a much higher alcohol content than what you started with.  you will still get a bit of water, but that's okay. running the product through the still again will further extract ethanol and raise the proof.

a bit of trivia: the Xes often seen on moonshine bottles in old cartoons, etc. represent the amount of runnings, or how many times it was distilled.

i've achieved a blue flame from a wash after a first run with this set up. you may or may not need to run the wash more than once. anything over about 150 proof will burn.  that's a pretty good result from a single run.

i do not recommend doing anything i've talked about. it's not very legal (in the US), and it's not very safe. i enjoy knowledge for the sake of knowledge, though, and just because i know how to do something doesn't mean i will. so take this to heart, and take care.

peace.

-p
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110 comments
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Aug 24, 2010. 5:09 PMtwelsh says:
How much yeast do you put in your moonshine sugar water solution?
Oct 11, 2010. 11:08 PMcmarshall246 says:
ONLY use yeast in the winter. The mash only needs heat, sugar, and a something to break down. In teh winter you do not have the natural heat of the sun so the yeast acts as a boost for the mash making process. Also when you make the sugar water you have to add something to it like a vegetable or fruit(not citrus) or grain. If you just use sugar water its not alcohol.
Feb 25, 2012. 4:07 AMseasheead says:
I think he might of meant Sugar. Moonshiners started adding Sugar to raise the alcohol content (Sugar Wash or Sugar Head); as apossed to the natural individual sugars already present in the fruit or grain. I perfer quality over quanity!
Aug 31, 2010. 4:03 PMscrounger64 says:
Go to your nearest wine making supplier and ask for champagne yeast. It has a higher alcohol tolerance,better temp. range and can actually turn out 15-18%ABV (alcohol by volume) I usually use 2 of the 5gram packets for 5-6 gallons of wash. ......and yes, in this case it is a wash. Not a mash or a wort. One packet will work, but 2 just helps it get kicking faster. Be aware also, Sugar, water and yeast alone will not give very good results. The yeast needs more nutrient. YOU try living on only sugar and water. Ask your brewing/wine making supplier for yeast nutrient. Add 2-3 tbsp to start and an additional 2 tbsp in 3-4 days.
May 9, 2011. 1:44 AMwhiskymonster says:
marmite or vegemite works well. its basically dead yeast, so contans all the stuff needed to make live yeast.
Feb 25, 2010. 6:28 AMfragmaster4 says:
I'm pretty sure you can make 100 gallons of alcohol for your own personal use in the U.S. You can MAKE Moonshine but you can't sell it. THAT is what is illegal about it.
Feb 25, 2012. 3:49 AMseasheead says:
If you distill even a thumble of likker, your comitting a Federal Crime. You don't have to sell it to get locked up you just have to make it!
May 9, 2011. 1:47 AMwhiskymonster says:
nope. every still must be registered and regulated by the govnt. its easy enought to get a fuel alc license, but its expensive
May 14, 2012. 7:26 AMbobby73 says:
http://www.moga.mo.gov/statutes/C300-399/3110000055.HTM
May 14, 2012. 7:19 AMbobby73 says:
According to the Missouri statutes in Mo. you can make 100 gals of distilled alcohol, 200 gals if there are more than one person over the age of 21 living in the residence per year. But it has to be for personal and family consumption it can not be sold
Jun 20, 2011. 12:01 AMchinds says:
pdub77 is right, you can brew beer, wine, mead, and that kind of stuff all day long in your garage as long as you're not under 21 and not distributing it. i believe you need a business license to distribute it. not sure about the liquor thing though, but moonshine, aka 100% pure alcohol is illegal to possess just like a drug. everclear is only legal because it's made by government-authorized stills and is only about 99% pure, they add that 1% of water just to be pricks. lol i think you might be able to register a moonshine still for ethanol-powered vehicles though, but it's probably expensive to get the license and you gotta pay taxes.
Jan 11, 2012. 3:10 PMjohnthehandyman says:
Hey I understand everything on here. But at the ferminating process do you absolutely need the airlock tip?
Jan 15, 2012. 5:47 AMkurdcroat says:
Just so I understand, you use a basic brewing yeast? I'm a homebrewer and can get that easily, but wanted to be sure what type of yeast. thanks.
Feb 12, 2009. 2:17 PMrandomv says:
"Effects of Methanol Poisoning As little as four milliliters can cause blindness and 80 to 150 milliliters can be fatal; about half a milliliter per kilogram of weight is deadly. Drinking methanol causes effects similar to common alcohol, such as an upset stomach and dizziness, with the addition of pronounced vision problems. After these effects disappear, they reappear six to 30 hours later, only with much greater severity. severe symptoms tend to appear 18 to 24 hours after consumption. the relapse time makes it imperative to seek medical help as soon as possible. The most seriously poisoned lose consciousness and die of respiratory or heart failure. those who do not die may stay in a coma for as long as a week and may be left blinded." Not to scare anyone, just wanted to point out that you have to be very careful. I may try this some day, thank you for the very good guide.
Jan 9, 2012. 4:03 PMlx2036 says:
As long as you make your mash with the right ingredients (fruits/grains/sugars) the methanol content will never be high enough to do any damage. You'll die from alcohol poisoning 10-20 times over before you've consumed enough methanol to do anything. The reason we are worried about it in distillation is because it really affects taste, not because of its toxicity. Same deal with the tails. The reason it's got such a reputation is most don't understand it. Posting facts like this without a full explanation of the details only fuels the misinformation. For a good perspective into the professional-amateurs check out:
Home Distiller (the forum is great as well) or
Whiskey Still (the new distiller FAQ is great)
Here's a quote from the new distiller FAQ talking about average toxic: content
"Home distilled spirit (untreated): methanol 0.0067%, ethanol 99.632%, fusils 0.361%
Commercial vodka: methanol 0.013%, ethanol 99.507%, fusils 0.48%
Poor quality home distilled spirit : methanol 0.0186%, ethanol 98.453%, and fusils 1.528%
If you're talking about untreated spirits as being dangerous, then to reach the LD50's that are published, you'd need to consume 149 L to be affected by the methanol, or for a 90kg bloke, about 58 L for the pentanol, from the "good" homemade stuff. That would be one hell of a session ! Even on their "poor quality" brew you'd need 11 L for the fusels. Stock standard pissed-as-a-newt high-school-student alcohol poisoning is the greater problem."

Dec 14, 2011. 1:25 AMJrogers3350 says:
First off I just wanted to say thanks for putting this up here, my family has a lot of heritage in the moonshine era and me and my brother have been wanting to take a gander down that road. After reading this plus doing some more research I think i've found most of the information i need. This has definitely helped out a bunch. Only question i have is have you ever heard/thought of using a beer keg as the pot? I've been doing a little research into this as i have an extra one laying around and thinking about using it. Just wanted to know if maybe there was any dangers i should be aware of depending on the type of metal it is and such... thanks so much again!!!
Dec 22, 2011. 11:00 AMscoonr says:
beer kegs are stainless steel and work quite well for your pot. I assume you have already found some instruction on how to make your still. Mine is a column reflux type and I have just made my first batch. It worked very well although it was pretty expensive. by the time i got raching rings (small ceramic rings for condensation in the column) I was into it around $600.00, sure hope I like the taste of the stuff as it will take some time to break even. The experience alone of making some is worth most of what I have spent.
Dec 26, 2011. 11:18 PMscoonr says:
hi pdub here are the pics i promised. beer keg on a banjo burner. 36 inch tall reflux shown here making distilled water.
Dec 27, 2011. 10:20 PMscoonr says:
thank you sir this is cool to be able to share. to bad its not over a shot.
cheers

0
Dec 23, 2011. 10:43 PMscoonr says:
sure thing i will take a few and share them soon, and i want to thank you for your "plateau" explanation of the boiling points of methanol and ethanol. I was very concerned about the whole heads and tails situation as I had heard it in terms of percentages that you toss out before and that seemed a bit risky to me. Any way i distilled my first shine yesterday out of a batch of pear wine that i had recently fermented. not only was I able to see the plateau happening on the thermometer it was also evident in the flow coming out of the still as the different stages kicked off. I only ran it once and it came out nice. Very smooth, had a slight taste of pear left in it and it burned a nice blue flame.
Nov 28, 2011. 3:56 PMBootleggers Son says:
Pdub77....You explained this wonderful!! I am actually a Bootleggers Son...I was raised in a Bootlegging Joint!! I really like the way you explain Head and Tails!

Thanks so Much!! Nice to read something that the person knows wht they are talking about!!

Thanks,

BS
Feb 12, 2009. 10:03 AMseb1188 says:
i strongly advise against making this. nobody here seems to fully understand the science so this is definitely NOT a reliable guide to not permanently damaging your body. if you must make it, test it on a pet first. then wait two weeks. if it's still alive and fully functioning, drink up!
Dec 22, 2011. 11:34 AMscoonr says:
surely you jest about using your pet for a test subject. I have researched the moonshine making subject quite a bit. Although I am still a bit leery about the heads and tails as it does sound like a crap shoot of sorts. But pdub77 has explained it with some scientific content that makes sense. I would like to find some boiling point information that corresponds to elevation as well. do any of you know of such a document.
Feb 21, 2010. 7:57 PMTANZMEISTER says:
A) are you kidding?  Alcohol in its various forms has been made for well over 4000 years by peoples who initially had no concept of science.  In most every society there has been a 'discovery' of some sort of alcoholic beverage or substrate that is consumed for pleasure, religious events, and because it was safer then stream/well water.

B) the author lists this as the THEORETICAL process (though it is funny how closely it follows the non-theoretical)

C) as far as safety is concerned.  The author very clearly defines which liquids boiling temperatures are okay to keep. 
And while I no way condone the practice, should one wish to do the same process utilizing a martensitic stainless pot etched and pitted from ionized water to boil your liquid and an ABS pipe filled with rusty steel wool as a condenser, one would still be fine.  As long as the set parameters for dumping heads and tails are maintained to an exactness met by any household instant read digital thermometer.

D) you should be ashamed for suggesting that one force a pet to drink an alcoholic beverage
Feb 12, 2009. 1:40 PMninja123 says:
testing on animlas is not nice! :-s
Feb 12, 2009. 2:57 PMDraxis says:
(removed by author or community request)
Feb 12, 2009. 3:11 PMninja123 says:
we are not talking here about of cure of any kind of disease, is about an illegal substance just to get high...pets don't asked for it....
Feb 12, 2009. 4:56 PMDraxis says:
my bad, i guess...
Aug 2, 2011. 10:07 AMtechno guy says:
How do you check the proof of your product, and can I just mix the methanol with the ethanol since I'm planning on burning it and I'm sure that methanol burns too.
Dec 7, 2011. 8:41 PMbertzie says:
Hydrometer. http://www.amazon.com/HYDROMETER-ALCOHOL-0-200-PROOF/dp/B001BLKKP2

And you can mix the methanol in when burning it, depending on how you intend to burn it. If you're going to use it under any pressure, (like say in an engine) the methanol can cause premature detonation. Not good.
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Author:pdub77
'eclectic' is a good way to start. . . I like to build things, make things, take things apart and mod things. No matter what, though, humor is the best medicine. And I can't believe how many times I...
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