Basic Mash recipe

5 gallons of malt grains (rye, barley, or a combination of grains) •1 package of bread yeast •10 pounds sugar (any kind) •5 gallons warm water

Bourbon Mash Recipe •5.5 gallons of water •7 lbs of flaked corn maize •1.5 lbs of cracked rye •1.5 lbs of wheat or barley •A few nut milk bags •toasted oak chips •Distillers yeast

Corn Grits Mash Recipe

• Corn Grits (Flour) – 3.3 lbs/1.5 kg •Malt – 10.5 oz/300 grams • Water – 2 gl/7 liters •Distillers Yeasts

Rye Whiskey Mash Recipe •5 Gallons of Water •6 Pounds Rye Malt •3.5 Pounds Flaked Maize (Corn) •.5 Pound Malted Barley •Whiskey Turbo Yeas

Sour mash 7 lb cracked corn 10 lb cane sugar (only for first batch) 2 lb malted brewer’s barley 1 lb rye 5 gal water Turbo yeast Sour Mash Recipe •5 gallons water •7 pounds cracked corn •7 pounds cane sugar •2 packets bread yeast

Corn Mash Recipe •8.5 lbs. of crushed corn (sometimes called flaked maize) •2 lbs. of crushed malted barley* •6.5 gallons of water •1 package of bread yeast(Fleischmann's Active Dry works well)

Corn Mash Recipe 50 lbs. of plain white cornmeal. (The meal should not be self-rising, and it should be ground slowly at the mill so the meal does not get too hot.) 25 lbs. of rye meal. 12.5 lbs. of ground barley malt. 25 lbs. of sugar. (The sugar is only used if the weather is too hot.) 2 packages of yeast.

Indian head corn meal whiskey 4 Gallons of Drinking Water •3 Lbs of Indian-Head Corn Meal •1.5 Lbs of Barley Malt (Preferably Brewers Munich Malt) •1 Small Packet of Distillers Yeast

Peach brandy moonshine •1/2 bushel of peaches •6 pounds of cane sugar •2 packets bread yeast (or any dry yeast)

BLACK BEARDS RUM 2 lbs. Brown sugar for every 1 gal. /water 1 cup honey /10 gal. Batch 2 oz of yeast /10 gal of mash STONEWALLS SOUTHERN WHISKEY

One quart of corn syrup per 1 1/2 gallons of water one cup of honey for every ten gallon batch. 1 to 3 oz's of yeast per 10 gallons of mash. Stonewalls Honey Shine One quart of honey per 1 1/2 gallons of water. One 4 oz Package of Turbo yeast per 10 gallons of mash.

Robert's Cherry Bomb 5 Gallons of crushed cherries and juice. 1 1/2 Gallons of pure honey. 35 Lbs of sugar. 1 1/2 Gallons of ground up rye. 15 Gallons of water. 2 Packs of Turbo yeast.

Jalapeno Shine 16 large jalapenos (8 jalapenos for wimps) 1 lb golden raisins chopped or minced. 2 lbs finely granulated sugar. 1 1/2 tsp lemon juice. Per one gallon of water 2 oz to 4 oz of yeast per ten gallon batch.

Kernel Corn Whiskey Mash 10 lbs. Whole kernel corn, untreated 5 Gallons Water 1 Cup Yeast, champagne yeast starter

Rye Whiskey 7 Lbs. Rye 2 Lbs. Barley 1 Lbs. Malt 6 gallons of water 1 oz Yeast WATERMELON-PEACH MOONSHINE BRANDY for five gallons 1 1/4 large watermelon 10 peaches 1 1/4 cup chopped golden raisins 15 limes (juice only) 25 cups sugar water to make 5 gallon wine or distillers yeast

Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.

WATERMELON-ELDERBERRY MOONSHINE BRANDY 32 Lb watermelon 1 1/4 Lb dried elder-berries water to 5 gallon juice and zest of 10 lemons 36 cups granulated sugar wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.

Banana Brandy Mash Recipe •Bananas – 22.05 lbs/10 kg •Sugar (not necessary) –6-15 lbs/3-7 kg •Water – 1.3 gl/5 liters (plus 0.8 gl/3 liters per each 2 lbs/kilo of sugar) •Distilling Yeasts – 2 oz/60 grams of dry (or 10.5 oz/300 grams of compressed) •Cookies (Optional) – 1 piece per 2.5 gl/10 liters of homebrew can be replaced with kefir, sour cream or vegetable oil) • Banana home brew produces a lot of foam which can be suppressed with simple cookies without flavor additives or coloring compounds crumbled on the surface of home brew. You can use vegetable oil or dairy products for the same goal; the right proportions are in the recipe. The more sugar, the less banana flavor there is in the distillate. I recommend not adding sugar at all. In order to get the most high-quality moonshine possible you should replace conventional yeasts with wine yeasts or make broth following the standard technique. At the same time you should not forget that the fermentation with wine yeasts or broth lasts several times longer than with usual ones. Thus if you are just starting go ahead with distilling yeast. Depending on the variety bananas contain up to 30% of sugar, 1-1.5% of starch, and 0.7% of inulin – polysaccharide which can be broke down to sugar by heating up to a high temperature; the proper way to do this is described in the recipe. Saccharifying 1% of starch with malt is pointless to my mind because the yield will increase in a minor way but adding the malt will greatly influence the aroma and partly the flavor.