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How to Make Honey "Moonshine"
Here is one of our favorite recipes of all time: Honeyshine. It's basically a no frills distilled mead, but it packs a powerful punch and tastes great. We've grown accustomed to using wildflower honey because it has more complexity than clover honey. However, clover honey will lend its own unique taste to the final product and may taste even better than wildfower. Giver er a try and tell us what you think.
We purchase honey from a local producer and get it for roughly $75 per gallon. This makes honey whiskey about the most expensive home distillation project one can undertake, but its darn good and is definitely worth the cost and the effort.
Honey Whiskey Recipe
- 1 gallon of wildflower honey
- 5 gallons of water
- Super Start distillers yeast
- Heat 2.5 gallons of water to 120° F and stir in 1 gallon of honey until completely dissolved.
- Add an additional 2.5 gallons of room temperature to the honey solution.
- Cool to 70F using an immersion chiller.
- Aerate by pouring mash back and forth between two buckets.
- Add 2 tablespoons yeast.
- Transfer to a glass carboy, install air lock, and allow to ferment for at least 2 weeks (maintaining a 70 degree F liquid temp.)
- After fermentation allow to settle for 5-7 days.
- Siphon (do not pour) into a 5 or 10 gallon copper moonshine still. Do not fill vapor cone with liquid.
- Distill, making sure to toss foreshots, heads, and tails.
- Make extremely tight heads and tails cut if you plan on drinking un-aged.
- Be tight with heads cut but more liberal with tails cuts if you are planning on following aging instructions below.
- Age for 2-3 weeks using lightly toasted american oak chips
- Add a tiny bit of honey to the finished product
- Note, this will make final product slightly cloudy. Lightly filter to remove haze (only if you absolutely must).