Apple Moonshine Mash Recipe (2024)

FAQs

How many pounds of fruit per gallon of mash? ›

Weigh out your grains in a 2 to 1 ratio. For the 10 gallon batch, this will be 6 lbs of corn and 3 lbs of sweet feed. Set aside until the water reaches 160f. Now you can add the grains and reduce heat to maintain 160f for 45 minutes.

Wait 7-14 days for the fermentation process, rule of thumb is when the bubbles are all gone it is finished.

Amount of Fruit

As a first approximation, add one half of a pound of fruit per gallon of beer for strongly flavored fruits such as raspberries. So, for a five-gallon batch of raspberry wheat, you would add 2.5 pounds of raspberries.

In this article we'll explain how a commercial distiller would determine how much alcohol to expect from a run. For the instant gratification seekers in the crowd, here's the short answer: A 1 gallon run will yield 3-6 cups of alcohol. A 5 gallon run will yield 1-2 gallons of alcohol.

For a 5 gallon mash: (201)

If using bird feed, make sure it is perishable, or in other words is free of preservatives. 7 lbs (3.2kg) of granulated sugar. 1 tbsp yeast (distillers yeast if available.)

Typically, a general rule of thumb is to use a rate of 0.5-1 grams of dry yeast per gallon of juice. For example, if you are using 5 gallons of apple juice, you would use 2.5-5 grams of dry yeast. This will give you a fermentation rate of around 12-15%.

You should be getting decent efficiency, considering many brewers don't even stir at all. I usually stir about every 10-15 minutes of the mash, but that is because I just can't leave well-enough alone. Your problem may be related to something else, like your grain crush.

So it's easy to assume that more sugar = more alcohol. However, too much sugar in your mash can actually hinder your yeast's ability to make alcohol, and most people want to get as high an alcohol content as possible when making moonshine.

How do you know when moonshine mash is done? ›

The simplest way is to check your airlock regularly — once you see that it's no longer bubbling (or, at most, just bubbling really, reaaaaallly slowly), then that means the yeast is no longer producing CO2. (Or, in other words, there's no more fermentation going on.)

Then we continue to cool the mixture. Because yeast is living, if we don't cool the mash before adding the yeast, we risk killing the yeast. When we reach our desired temperature, we add our yeast, give our mixture a quick stir, and let it sit for 3-5 days.

It depends on what type of wash you have but as a general rule of thumb, it is best to distil within 2-3 days after fermentation is complete. The wash will keep for up to a month so long as the fermenter is airtight.

Most fruit wines should contain anywhere from 3 to 6 pounds of fruit per gallon of wine. A smaller amount of fruit will produce a lighter, more delicate wine, while a larger amount will make a heavier, more intense wine. It's nice to have both types of wine in your cellar.

In short, there is no defined amount of puree to add to your beer. In practice, a suggested range 1/4 lb. puree up to 1/2 lb. puree per gallon.

One part fruit juice to two parts water and 2.5- 3 pounds of cane sugar per gallon of mash. Select only good, ripe fruit. Cut out any soft spots, and don't use any with mold on it.

Our customers typically use 1/2 - 2 pounds of puree per gallon of finished beer. So, for a 7 barrel system (217 gallons), you could use 109 lbs. or all the way up to 434 lbs. Fruits with subtle flavors and esters such as Strawberry, Blood Orange and Red Tart Cherry usually require the higher 2 lbs. per gallon dosing.