Moonshine Basics
Moonshine is the basic term for home distilled alcohol. Illegal alcohol acquired
the name 'moonshine' because it was distilled late at night, concealed in
hollows and working only by moonlight.
Moonshine is fermented corn mash. It contains not less than 80% corn and is
distilled to 10 proof, or 80% alcohol. Recipes for corn mash whiskey were
brought to America from Europe by the early settlers and in Colonial America
whiskey mash was so popular that it was used as currency. It was easier to
transport corn mash by wagon than the actual corn so the crop was often
distilled before shipping. George Washington made his fortune selling corn
whiskey.
As transportation improved a formal liquor industry grew up in America which was
highly taxed by the government and home distillers retreated into isolated rural
areas where practitioners of the art could escape from 'revenuers', as
government enforcement officers came to be known. When the 18th Amendment
brought America into the age of Prohibition moonshiners became an even bigger
target of law enforcement. Distillers took greater pains to disguise stills and
moonshine operations at the same time demand for home distilled liquor exploded.
With the repeal of Prohibition, liquor was again legal but moonshine has never
gone away.
Making moonshine is a simple concept but not an easy avocation. The basic
equipment is the still. Even the simplest of stills had to be constructed
airtight. There could be no leaks when the pieces were soldered together with
tin. The still would need to be heated and copper would be the material of
choice for building the still.
As with all alcohol, water is the primary ingredient in moonshine. The limestone
aquifers of the south provide especially pure and flavorful waters contributing
to its reputation as a center for alcohol distilling. The other basic ingredient
is corn. Pure corn whiskey was made without sugar but it is typically added to
increase yield. Yeast and malt will convert the corn to alcohol.
There are many recipes for making moonshine as it is truly an art requiring time
and practice. Moonshine begins by mixing all the ingredients into a mixture
known as mash. The mash is placed in a still and left to ferment. The exact time
will it takes for fermentation depends on the amount of heat applied to the
mixture.
The mash is heated to point of vaporization (not quite to the boiling point)
which will produce a clear, dark-colored liquid. The vapors from the hood of the
still are trapped and transferred to an empty container. This condensation is
the moonshine. It is ready to drink or sell.
The mash remaining in the container is known as 'slop'. Additional batches of
moonshine can be made from the original mash by re-adding the sugar, water, malt
and corn meal. This original mash can be used up to eight times to make new
moonshine.
Moonshine - Most Basic Recipe
The basic ingredients:
corn meal
sugar
water
yeast
malt
The basic process:
Mix all ingredients together in a large container. After mixing, move the
mixture, called "mash," into a still and leave it to ferment. How quickly this
process occurs depends on the warmth of the mash. Heat the mash to the
point of vaporization at 173 degrees. The mash will produce a clear liquid,
often the color of dark beer. You must watch this process with careful
attention. Trap vapor using a tube or coil. The vapor will be
transferred into a second, empty container. The resulting condensation is the
moonshine. It is then ready to drink or sell. Keep mash in container. It
is now called "slop." Add more sugar, water, malt, and corn meal and repeat the
process. Repeat the process up to eight times before replacing the
mash.
Types of Alcohol
Vodka
What is vodka?
Vodka is a clear spirit of high purity. It can be made from a wide range of raw
materials, mostly grain is used. Vodka is often considered a tasteless, odorless
spirit suitable only for mixing or inducing drunkenness. But there is a lot more
to vodka than that. True, the U.S. government might define vodka as a clear
neutral spirit of no discernable flavour or aroma, and many vodkas aspire to
this standard. But even among these, there is a quite noticable variation in
quality. Eastern-style vodkas have a lot more flavour, or "character."
Vodka is one of the commonly homemade spirits, although this practice is illegal
in most countries.
Making vodka
The basic steps in vodka-making are:
Fermentation
Distillation and rectification
Filtration and purification
Dilution and bottling
Fermentation
Most vodka is made from cereals. Traditionally, rye was most used, and is still
the main ingredient of most Polish vodkas. Wheat is the main cereal used in
other countries. Other cereals such as oats and barley are also used.
Many people believe vodka is made only from potatoes; potatoes are used, but are
often regarded as inferior raw materials. It is more difficult to make a good
vodka from potatoes, but it can be done.
Other materials such as molasses are also used.
A wort is made from the grain or potatoes crushed up and heated to convert their
starches into fermentable sugars. This is then fermented to produce what is
known as a wash.
Distillation and rectification
The next step is to distill the wash to produce a high-proof spirit.
Distillation is the process of obtaining a high-alcohol mixture from the wash,
rectification is the process of removing undesirable components such as methanol
from this distillate. This can be done with a simple pot still by discarding the
first and last parts of the distillate produced; a modern continuous still can
do this more efficiently. Higher purity and alcohol content can be obtained by
multiple distillations; many vodkas are triple distilled, some even more.
Filtration and purification
The distillate is then filtered, usually through charcoal. Other materials, such
as river sand, have been used in the past, but charcoal is superior. Sometimes
coagulants are used to bind impurities so that they can be filtered out more
readily. Smirnoff proudly proclaims that each drop of their vodka passes through
seven tons of charcoal.
Dilution and bottling
The spirit after purification is at a very high proof, often 190 proof or so
(95% alcohol). This is diluted, usually to about 80 proof (40% alcohol) for
bottling. Obviously, the water that is used for this dilution must also be
properly purified. Distilled water can be used, but it is cheaper to deionize
and filter the water. This is also considered to produce a better flavoured
vodka.
Other Flavorings
Most vodka will be sold as plain vodka. Other vodka, however, is flavoured.
There are many traditional Polish and Russian flavoured vodkas, and in recent
years, many Western producers have released many flavoured vodkas, typically
flavoured with citrus, pepper, or fruits. Most vodka is unaged. A
few varieties are aged in wooden barrels.
Rum
Fermented from sugar or molasses or other sugar industry by-products. Rum starts
off clear; white rum remains so, while golden and dark rums gain colour from
cask aging or added colouring. Rum tends to be a tropical product, made in sugar
cane growing areas, with the Caribbean islands being particularly famous for
their rum. Here in the southern end of Queensland cane country, there's no
shortage of rum.
Whiskey
What is whiskey?
Whiskey is a barrel-aged distilled spirit made from grain or malt. It differs
from other types of grain alcohol in that it absorbs colour and flavour from the
barrels during aging, it retains more flavour from the fermented mash by being
distilled at a lower proof and being less thoroughly filtered. As a result, it
is much more flavoursome than vodka. Unlike gin and akvavit, it doesn't have
other flavourings added.
Different types of whiskey
There are many different types of whiskey. These are distinguished from each
other by the way in which they are made, what they are made from, and where they
are made.
American blended whiskey must be at least 20% straight whiskey. Bulked out with
neutral grain spirit, sherry can be added for colour. If it contains 51% or more
of the appropriate straight whiskey, it can be designated as blended bourbon or
blended rye.
Australian whiskey is made from barley, maize and millet. Australian malt
whiskey must be 100% barley malt, and must be aged for at least two years.
Australian blended whiskey must be 25% or more malt, and also be aged for at
least two years. Most Australian whiskey drinkers opt for Scotch or bourbon.
Bonded whiskey, or bottled in bond, is a whiskey produced in the USA aged under
government supervision. Must be 100 proof, and aged for at least four years, and
is produced from a single distillation.
Bourbon is produced in the USA, and must be distilled from a mash containing
51-79% maize (corn). It must be aged a minimum of two years. It must be
distilled to no more than 80% alcohol. If it is younger than four years, this
must be stated on the bottle. Bourbon is usually double-distilled, to about 65%
alcohol. The mash is often over 75% maize, with the remainder being malted
barley and rye. All bourbons today are sour mash bourbons.
Canadian whisky must be aged for a minimum of three years, and can be made from
rye, maize and barley or barley malt. Most Canadian whiskies are blends with a
very high content of neutral spirit. Up to 2% by volume can be added flavourings,
such as sherry, plum wine, etc.
Corn whiskey is US whiskey distilled from 80% or more maize. The legal version
of moonshine.
De Luxe whisky - some blends are described as "De Luxe"; currently all De Luxe
Scotch is at least 35% malt whisky, but this is not required, and in any case,
is sometimes exceeded by non-de luxe blends.
Irish whiskey is made in Ireland, aged for a minimum of three years. Most Irish
whiskies are blends, Irish malts are usually unpeated.
Malt whisk(e)y is distilled from barley malt. A large number of malt whiskies
are made in Scotland, others in other countries, such as Japan, New Zealand and
Germany.
Rye whiskey is distilled from a mash containing at least 51% rye.
Scotch whisky is distilled in Scotland, and aged a minumum of three years.
Scotch can be either malt or grain whisky; the overwhelming majority of Scotch
sold is a blend of both. Some blends have caramel added to colour them. Most
Scotch is double-distilled. Scottish malts are often heavily flavoured with peat
smoke.
Sour mash whiskey is made by adding some of the previous batch to the new mash.
All bourbons and Tennessee whiskeys today are sour mash whiskeys.
Straight Whiskey is pure whiskey, undiluted by neutral spirit or other
flavourings. In the USA, straight whiskey must be aged in charred barrels.
Tennessee whiskey is similar to bourbon, with same 51-79% corn mash, minimum of
two years aging. However, it is also charcoal filtered, or charcoal mellowed by
the Lincoln County process, adding extra flavour and smoothness.
Making whiskey
The first step is producing the mash, either from grain, heated and treated with
enzymes, or barley malt, or a mixture of both. In a sour mash whiskey, some of
the last batch is added to the new mash. Once this is fermented, it is
distilled.
Distillation can either be in pot stills, or continuous stills (Coffey stills).
Double distillation is usual, Irish whiskey is usually triple distilled.
Distillation to about 60% -80% alcohol is usual. If it is distilled to too high
a proof, too much flavour is lost.
Once distilled, the new spirit is aged in barrels, usually oak barrels.
Sometimes old barrels previously used for port, sherry or bourbon are used,
sometimes new barrels are used. Barrels are usually charred on the inside. A
relatively new development is the stainless steel barrel with an oak lid, with a
few pieces of charred wood tossed in for more effect.
Drinking whiskey
At one end of the scale are whiskeys usually drunk mixed, either simply with
Coke, or in some of the traditional whiskey cocktails. At the other extreme are
whiskies usually drunk straight. Sometimes with ice, sometimes with a little
water added to help liberate the flavour. At any rate, if you enjoy
it, you must be doing it right.
Folklore
Some people might try to tell you that bourbon must be made in Bourbon County,
Kentucky. Not true, as it can be made anywhere in the USA, even Alaska if you
wished. There are currently no whiskey distilleries in Bourbon County.
The Baptist preacher Elijah Craig is rumoured to be the inventor of bourbon. At
any rate, he was an early distiller, and is sometimes credited with the
invention of charred barrel aging. The founder of the Laphroaig
Distillery, Donald Johnston, died a true distiller's death when he drowned in a
barrel of half-finished whisky. The Tomatin Distillery in Scotland
uses some of their cooling water for a heated eel farm.
Gin
Gin is a flavoured white spirit. All gin is flavoured with juniper berries, and
usually other things too, like lemon, coriander seeds, and so on. Unlike
liqueurs, where flavourings are added to the distilled spirits, gin is made by
re-distilling the spirit with the flavourings, either with the flavouring
ingredients in the still, or by passing the vapour through the flavouring agents
during distillation. The name comes from genievre, French for juniper.
Brandy
Brandies are distilled wines. Brandy can be used either specifically to refer to
distillates of grape wines, or, more generally, to spirits distilled from any
fermented fruit. Another generic term that can be used is eau de vie (French for
water of life). Some fruit liqueurs are labelled as brandies, but, not being
distilled from fruit, aren't true brandies. The word brandy comes the Dutch word
brandewijn, meaning burnt wine. Brandy is often made from thin, harsh, acidic
wine; bad wine can make good brandy.
Many varieties of brandies have their own specific names:
Applejack - apple brandy
Armagnac - grape brandy from the Pays de Gascogne in south-west France
Calvados - apple brandy from Normandy
Cognac - grape brandy from a region in western France consisting of the
départements of Charente and Charente-Maritime
Grappa - made from grape skins, stems, seeds etc., the residue of wine-making
(Italian)
Marc - made from grape skins, stems, seeds etc., the residue of wine-making
(French)
Metaxa - Greek grape brandy
Pisco - clear grape brandy from South America
Some useful brandy terms:
V.S. - minimum age of any brandy in the blend is 3 years, also known as
three-star
V.S.O.P. - five years old; also *****
X.O. - six years and older
Mezcal and Tequila
Mezcal and tequila are Mexican spirits distilled from agaves (those spiky
plants, also known as maguey). Mezcal (or mescal) is the generic term, tequila
being a regional type of mezcal. The name mezcal comes from mexcalmetl, Nahuatl
for agave.
Making mezcal
Once the agave, or maguey, has reached maturity, it is harvested. The leaves are
cut off; the heart of the agave, called the piña is used. Traditionally, the
piñas are baked in rock-lined conical pits, or palenques, and then ground to a
mash with a stone grinding wheel. The modern industrial producers cook the piñas
in stainless steel steam ovens and use mechanical crushers. The mash is then
fermented and double-distilled. The mezcal may be bottled immediately, or aged.
Aging times are quite short compared to some other spirits (a 4 year old whiskey
is young, a 4 year old mezcal is old).
Tequila
Tequila is mezcal made in an area near the town of Tequila, in the state of
Jalisco. Tequila is made from the blue agave, Agave tequilana. Tequila only
needs to be made from 51% agave, the remainder usually being corn or cane sugar.
Of course, there are 100% agave tequilas as well.
Worms
Worms in tequila? Well, no, since worms are not on the list of ingredients
allowed in tequila by the Mexican government. Worms in mezcal, yes, sometimes.
The worm is an agave worm, or gusano. There is a lot of folklore surrounding the
worm, with rumours that the worm is hallucinogenic, or a source of great
heroism, or simply that the pickling of the worm is a proof of potency of the
spirit. In any case, the eating of the worm is often made into a ritual of
machismo. However, the worm isn't particularly traditional; it's a modern
marketing gimmick.
The True Story of the Worm
In 1940 Jacobo Lozano Páez moved to Mexico City from Parras, Coahuila, Mexico to
study painting in the National School of Arts of San Carlos. He got a job at the
historic liquor store "La Minita" affiliated with "La Economica" in downtown
Mexico City . This experience changed his artistic aspirations to those of a
successful bottler and trader of mezcal, an activity initiated in the same
liquor store. Jacobo met his future wife working there. In 1942 he started a
small bottling facility and entrusted into it his wife's hands. They collected
used bottles and cleaned them for their operation. The couple bought mezcal from
the Méndez family in Matatlan, Oaxaca. In 1950 the then inexperienced
entrepreneur, now owner of Atlántida, S.A., a small alcoholic beverage bottling
company located downtown, AND a (self-proclaimed) connoisseur of the mezcal's
production process (?) discovered in tasting, that the maguey (agave) worms gave
the mezcal a different flavor, since when the plant was cut for cooking a lot of
these creatures remained in the heart during production (a bad choice of plagued
magueys). This is how he got the idea to give his product a distinctive
marketing touch; adding a worm to the beverage and including with the bottle a
small sack with salt, seasoned with the same larva, dehydrated and ground.
Ultimately these ingredients determined the identification of the mezcals "Gusano
de Oro" and "Gusano Rojo."
Some tequila and mezcal terms:
añejo - aged for more than a year, in barrels of 350 litres or smaller
blanco - white tequila, aged less than 2 months
reposado - rested - aged for between 2 months and years
Liqueurs
Add flavourings to a base spirit, and you have a liqueur. Usually sweetened,
too. Grape spirit, brandy, neutral grain spirit, whisk(e)y, rum, whatever, can
be used as the base. The flavourings can be herbs, flowers, barks, roots, nuts,
fruits, or even entirely artificial. Often regarded as the spirits for casual
drinkers to drink, they offer a lot of variety. Many traditional liqueurs
started life as medicines.
Gins are not liqueurs, since the flavouring isn't added to the final liquor.
Flavoured vodkas and akvavits are liqueurs (at least by the definition above),
but are not usually considered as such (so they're in the vodka category).
Some common types of liqueurs are:
Cream liqueurs: Liqueurs with cream, thick and usually mild and very easy
drinking. Drink straight or mix with milk. Won't keep too long, especially after
being opened. Keep in the fridge.
Creme liqueurs: Liqueurs with enough sugar to become thick and creamy in
texture. No cream in these.
Triple sec: Sweet orange liqueur. Curaçao is triple sec. Cointreau is widely
regarded as the best brand.
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