How to Make Moonshine

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Introduction: How to Make Moonshine

About: I like to make things

WARNING!!!!!
this is for informational purposes only and should not be used for illegal activities. there are many legal things one can do with a still including fueling cars (must register with the federal government) as well as extracting essential oils from plants (not necessary to register). also, implementing the following procedures could result in bodily harm from explosions, fires, burns, not to mention what could happen if you actually consume your final product. use your head, be careful and be safe. 


Thank you to everyone who has made this a successful Instructable!  I appreciate the views and positive feedback.  Please cut me some slack where I am lacking.  I have recently updated to include a few more specifics, but this does not take the place of doing your own research.  I am not an expert, though I play one on TV.  I am also toying with a discussion forum for all the numerous repeat questions.  Please continue to check the comments discussions before posting questions.  Many have been answered before and plenty more than once.


as a further note, i have decided to add this link to clear up any misunderstandings about what United States law has to say about distilling. Hopefully this will make some of you think a little harder about this and the rest to stop posting comments debating the legality of this. This is ONLY for the US.

Distilling Code

let's begin.

anything alcoholic can be distilled. i've distilled everything from my own moonshine washes to jug wine purchased at my local liquor store. distillation is actually quite simple. the hard part is making sure you are getting ethanol and not methanol (or the like). in this instructable i will show how i made a wash, fermented it, and consequently--the most important part--how i distilled it. i have added more specifics in order to answer some of the most asked questions i've gotten in the comments.  i hope this helps. i might also mention that everything here is hypothetical and for informational purposes only. hope that covers the bases.

and. . . let's begin. for real this time.

(if this doesn't make sense or you would like more info, check out my instructable--distilling basics--for more detailed information on the distillation process or read through the comment strings before posting a question.  I get repeat questions constantly and I don't have time to answer the same questions over and over.  Sorry.)

Step 1: Fermentation

i used a sugar water solution to create a wash which i then distilled to a neutral spirit. i dissolved about 5lbs of sugar in 3 gallons of water (not an exact formula, play around a bit) and then let it cool to room temperature. this is about as basic a wash as you can get. many more options are available for different flavor characteristics.  for instance, if you ferment molasses you will end up with rum.  if you ferment blue agave you will end up with tequila. i was looking for simplicity for a beginner and ran with this. it is the easiest to procure and make. unfortunately white sugar creates a decidedly cidery flavor to the spirit, but much of that can be distilled out or masked by flavoring or blending.

the wash (fermentable solution, a.k.a. sugar water) was then poured into a clean carboy (big glass bottle, see pic). after that i 'pitched' the yeast (dumped yeast into wash) and then capped the carboy with an airlock (see pic). now we wait. depending on yeast, temperature, amount of digestible materials, etc., a couple of weeks is usually good. at this point yeast is eating sugar, and excreting carbon dioxide and alcohol. give it some time. let it work. when the bubbles stop (and look close) it's done.  if it is still bubbling, let it go.  the two week time is just a very rough estimate.  it will vary for everyone.

if the bubbles have slowed considerably, taste a bit. if it is sweet, let it go a bit longer.

when it is done. we're ready for the next stage:

distillation.

Step 2: The Pot

in this instructable i will be making what is known as a pot still. it is a very basic design, but can be reasonably efficient. there are many variations on pot stills and many other types of stills. some more advanced, some less. this will be fine for our purposes, though.

helpful hint: goodwill and other thrift stores are great places to scrounge parts.


you'll need:
a tea kettle
a medium sized thermos
a cork stopper that fits the kettle mouth(I used rubber, but cork is safer, use that.)
copper tubing
a pipe cutter
tubing couplers
a thermometer
various other tools and what not


okay, let's get down to business.

drill two holes in the stopper. one to fit the copper tubing, and one for the thermometer. i'm using a digital cooking thermometer with a wire probe, but analog thermometers will work as well.  drill the holes just a bit smaller than the tube and thermometer probe to make sure you have a tight fit.  you don't want any leaks.

the stopper will fit in the spout of the kettle a la the photo.  your tube should be out of the liquid to capture the vapors and your thermometer probe should be immersed in the water, but NOT touching the bottom or sides of the kettle.  the kettle will get hotter than the liquid and skew your results.  you only want the temperature of the liquid.

the copper tube should be long enough to connect to the condenser (attach a coupler on the end). ah, the condenser. on to thee!

Step 3: The Condenser

the pot was easy. the condenser takes a bit of finagling. whatever the inside diameter of your thermos is, you want to find something like a 20oz soda bottle or some suitable tube-like thing that is a bit smaller and wrap your copper tubing around it to make a neat little spiral (careful, copper kinks easily).  tube benders are available.  they are basically big springs that slide over the tube and allow you to bend without kinking.  filling the tube with salt, sugar, or even sand can work as well.  i was just really careful and bent slowly and it worked fine for me.

the bottom end of the spiral exits through a hole cut in the lower side of the thermos. the top will exit a hole cut in your thermos lid (see pic). seal the area around the exiting tube at the bottom. seal it well and let it dry completely before you use it. test it before you go full throttle, as well.

thread the top of the copper through the hole in the center of the lid (if it is a screw type, like mine, you want to be able to unscrew the lid to fill and empty) and attach an appropriate coupler that marries with the one coming from the pot. spend a little time in the plumbing department of your local hardware store and i'm sure you'll find something that will work (look at the pictures). just do not use anything that contains lead. very important!

anyway, let's learn how to use this thing.

Step 4: 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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1,032 Discussions

0
ConnorOneill
ConnorOneill

Question 10 months ago

How much yeast would I add to a mix of 5lbs of sugar and 3 gallons of water? Does the ratio stay the same with bigger or smaller batches?

0
BillyS102
BillyS102

1 year ago

I am gonna try this and hopefully I can get it going but the only question I have anything 173 f is good anything lower or high is trash but how do you keep it at that temperature to make your run

0
SwiffahWetJet
SwiffahWetJet

Reply 11 months ago

The liquid with the lowest boiling point in the solution will always boil off first, and the solution will not heat beyond the boiling point of that liquid untill it is boiled off. This means that all of the methanol in your wash will always boil off before the temperature increases to 173°, and the temperature will remain at 173° until all of the ethanol boils off.

0
michael s
michael s

Tip 1 year ago

4lbs sugar to 1 gallon water, plus "whiskey"yeast, yields 20% wash. Most yeasts die off before 20%, must use "whiskey" type yeast.

In theory, 5 gallons of wash, at 20%, yields 1 gallon 100%(200 proof). The newer you are, the more theoretical this is.

It takes about 3 days per gallon of wash, to ferment. 1 gallon is 3 days, 5 gallons is about 14 days, plus or minus. Depends on temp of the wash, yeast and sugar. Occasional stirring helps.

You can start the fermentation with a teaspoon of yeast or a pound of yeast. A starter solution is a little more work, but, it gets things going a little faster.

There are many good sites with a lot of good info. Youtube also has more videos than you could watch in a year. Anything made of metal should be copper($$$$$) or stainless steel($$$$). Never aluminum. If aluminum worked, no one would use copper.

0
JoeC392
JoeC392

Question 1 year ago on Step 4

Why is it still bubbling after 12 days

0
pureproofmoonshine
pureproofmoonshine

Question 1 year ago on Step 4

I just bought a still to make moonshine 2litre or 8 gallons I am a beginner-can you tell me the ingredients to use and approximate amounts I know it takes time to get the correct taste. Thank you

0
dogger1
dogger1

2 years ago

My still keeps blowing up. Whole house is a mess. What am I doing wrong:???

0
plev
plev

Reply 1 year ago

You're not using an airlock cap for your container probably...?

0
Cptmdr
Cptmdr

1 year ago

what can be done with left over wash?

3
hdelamora
hdelamora

Question 2 years ago on Step 1

How much yeast is needed for 4lbs of sugar?

0
JamesB894
JamesB894

Question 2 years ago on Step 1

Does it matter what the pan is made of that you cook the alcohol off with me

0
JamesB894
JamesB894

Answer 2 years ago

Does it matter what kind of pan you use when boiling it off does it matter which copper steel aluminum

0
JamesB894
JamesB894

Question 2 years ago on Step 4

Does it matter what kind of pan you use to boil it off

0
JosephW139
JosephW139

3 years ago

kansas passed a law two years ago that lets you manufacture and sell 50,000 gal of distilled product per year. the cost is $500. you still have to register your still with the feds and get a tax bond. bookkeeping becomes a major headache. the state now has 13 micro distilleries.

0
MarioL111
MarioL111

Reply 2 years ago

And Kansas has the longest history of prohibition, with the stupidest laws. I wonder if they still require in-state producers to use a majority of Kansas grown feedstock.

0
KennethK58
KennethK58

3 years ago

Hope you can help. I have about 6 gallons of mash ready to distill, but, my still developed a split in the bottom seam and I won't be able to fire it up until next week. That being said, How long can I keep the fermented mash before it starts to turn? I'd hate to pitch this batch out, it should be a good one.

0
Namirreh
Namirreh

3 years ago

What if you used a pot still with a two part pressure sealed body and left the "cape" off till the temp. climb to ethanol ? I believe this would work.

0
DerekH77
DerekH77

3 years ago

Why is a coupler necessary? Why can't you just use a copper tube and just run it from the kettle to the condenser? Also, must the coupler also be copper?

0
GáborL
GáborL

3 years ago

Great article. In my country it is legal to distill 86 litres of alcohol (pálinka) /year at home from fruits but we have to pay the tax on it because of the EU laws. By letting us to do it the government tries to preserve the tradition of the 100% made-of-fruits spirits versus the industrially produced (alcohol+sugar+coloring ingredients+who-know-what-sh@t-they-put-in-it) booze.