Emmet Leahy is the Chief Operating Officer and lead product developer at Clawhammer Supply, a small scale distillation and brewing equipment company. He loves the process of developing new equipment for making beer at home just as much as he does using it to brew his own beer. He's also passionate about teaching people how to use distillation equipment to produce distilled water, essential oils, and with the proper permits, fuel alcohol and distilled spirits.
hi, i have been studing on corn whiskey/moonshine and i am preparing to make my first batch, i feel confadent that it will turn out well. i am going to order my supplies and when they arrive i will begin the process and in will get back to you with my results
I just put a batch on its my first time and its on 32degrees c and iv got another container on room temperature. Does anyone have any advice on how long these will take?
I have a question I was cooking my mash everything was going great developed a leak shut it down fix the problem for one wasn’t able to get back to my pot for 2 days is it still OK to cook my mash it was sealed.
Was Field Corn not filed
When you use corn for the mash you are using filed corn correct why doesn’t anyone use sweet corn, seems the sugar content would be higher or would it just be a waste of good eating corn LOL?
Did a mix of corn syrup and yeast a month ago, can I still run it?
We made 10pound sugar 1 cup yeast in a garbage can. it has sat for 6 days, starting to bubble. Not sure when we should still it? tried tonight and can taste some shine.
How many days should we wait to still our shine?
i want to use 5 gallon buckets for mash. I have a 5 gal still pot. What do I do for the breather for fermenting? Do I need a separate type bottle or something? I have plenty of 5 gal. Buckets
I have had 5 gal of sugar wash happily bubbling away for 9 days. the temp is 72 deg. the bubbles are about 20-25 seconds apart. next batch will keep the temp. a little warmer. cant wait to make a for real corn mash.
I started mash of 50 lbs sugar and 50 lbs of ground corn. I used brewers yeast. I tested mash it was 20%. After 2 days the 2 30 gallon batches of mash taste like vinger. I have 2 five gallon batches that were sytarted same day these are down to 15% after2 days. I wonering if larger batches died?
Charles
I’ve been making shine for several years now, and have ran everything from a beginners easy sugar wash, to running nothing but Grains, corn, Honey Malt, rye, distillers malt, etc. And never had to wait More then 7 days from start of mash to running it through my still. TWO things that Are Most Important. 1) I always use a (Moonshine) or (SPIRITS) Super Yeast that at least 20% ABV. 2) Always Use Top Notch Water, NOT TAP WATER. For the Guys just starting out Run a Sugar wash,and learn. Before u try Going to an all Grain Mash. GRAIN MASH is a whole other ballpark. There is more to making shine then mixing up some sugar, water, and yeast then throwing it in a pot.
I made two buckets of mash about a month ago. But was only able to run one. Is the second batch of mash bad after sitting for a month or so? Or can I still run it?
I’m kinda new at this but… I’ve got a 15 gallon tank with about 10 pounds of grinded corn, 20 pounds of sugar, and about 15 gallon of water and 2 packs of red star yeast… I haven’t seen no movement in the tank after 48 hours and my temperature is on about 60 degrees.. how long does it take to start fermenting and did I mix everything right?
Everyone should be using active dry yeast, not instant (quick rise). Also one 7g packet, or 1.5 tsp is enough for a 5 gallon mash/wash. If you are using sugar that is not mash, that is sugar wash. With sugar washes yeast nutrients need to be used to keep the yeast happy. a handfull of dried fruit can be used but if you want your wash to be the best it can be actual yeast nutrients should be used. They can easily and cheaply be bought online.
This comment is for Mr. H, quick rise yeast is the wrong yeast, that is instant yeast, no good. If your going to use store bought yeast active dry yeast is the proper yeast. Red star is the best.
started my corn mash ( your recipe ) 24 hours ago. It started fermenting an hour later. The next morning, still going strong. got some liquid from the mash in my bubbler bottle,, about an inch, is this normal? now it seems that my buckets have calmed down some, no movement in the tubing, but I can here action in the buckets. is all good? and if so, how long at 72 indoor temp should it take to be ready?
After 3 weeks mash still at 5 perfect alchol with hydrometer ,hasn’t moved off 5 percent in 5 days, can I distill it now or how do I fix the fermentation,used 5lb. Cornmeal,1lb.,chocolate malt,12 lb, surger 5 gal., spring water and 1 1/2 red star quick rise yeast,I’m stumped?
I’ve put to much sugar in my mash.the yeast has stopped working and wash is still sweet.can I offset this by adding more yeast.used turbo to directions,but gotta lil heavy handed on tha sugar….help would like not to start over started 6days ago.
I have the same questions that are here on your post. If possible, would you forward the answers to me? Thank you, sincerely, Linda
When making a mash, should the mix be stirred during the fermentation after the yeast has been added?
hi, i have been studing on corn whiskey/moonshine and i am preparing to make my first batch, i feel confadent that it will turn out well. i am going to order my supplies and when they arrive i will begin the process and in will get back to you with my results
I just put a batch on its my first time and its on 32degrees c and iv got another container on room temperature. Does anyone have any advice on how long these will take?
I have a question I was cooking my mash everything was going great developed a leak shut it down fix the problem for one wasn’t able to get back to my pot for 2 days is it still OK to cook my mash it was sealed.
Was Field Corn not filed
When you use corn for the mash you are using filed corn correct why doesn’t anyone use sweet corn, seems the sugar content would be higher or would it just be a waste of good eating corn LOL?
Did a mix of corn syrup and yeast a month ago, can I still run it?
We made 10pound sugar 1 cup yeast in a garbage can. it has sat for 6 days, starting to bubble. Not sure when we should still it? tried tonight and can taste some shine.
How many days should we wait to still our shine?
i want to use 5 gallon buckets for mash. I have a 5 gal still pot. What do I do for the breather for fermenting? Do I need a separate type bottle or something? I have plenty of 5 gal. Buckets
I have had 5 gal of sugar wash happily bubbling away for 9 days. the temp is 72 deg. the bubbles are about 20-25 seconds apart. next batch will keep the temp. a little warmer. cant wait to make a for real corn mash.
I started mash of 50 lbs sugar and 50 lbs of ground corn. I used brewers yeast. I tested mash it was 20%. After 2 days the 2 30 gallon batches of mash taste like vinger. I have 2 five gallon batches that were sytarted same day these are down to 15% after2 days. I wonering if larger batches died?
Charles
I’ve been making shine for several years now, and have ran everything from a beginners easy sugar wash, to running nothing but Grains, corn, Honey Malt, rye, distillers malt, etc. And never had to wait More then 7 days from start of mash to running it through my still. TWO things that Are Most Important. 1) I always use a (Moonshine) or (SPIRITS) Super Yeast that at least 20% ABV. 2) Always Use Top Notch Water, NOT TAP WATER. For the Guys just starting out Run a Sugar wash,and learn. Before u try Going to an all Grain Mash. GRAIN MASH is a whole other ballpark. There is more to making shine then mixing up some sugar, water, and yeast then throwing it in a pot.
I made two buckets of mash about a month ago. But was only able to run one. Is the second batch of mash bad after sitting for a month or so? Or can I still run it?
I’m kinda new at this but… I’ve got a 15 gallon tank with about 10 pounds of grinded corn, 20 pounds of sugar, and about 15 gallon of water and 2 packs of red star yeast… I haven’t seen no movement in the tank after 48 hours and my temperature is on about 60 degrees.. how long does it take to start fermenting and did I mix everything right?
Everyone should be using active dry yeast, not instant (quick rise). Also one 7g packet, or 1.5 tsp is enough for a 5 gallon mash/wash. If you are using sugar that is not mash, that is sugar wash. With sugar washes yeast nutrients need to be used to keep the yeast happy. a handfull of dried fruit can be used but if you want your wash to be the best it can be actual yeast nutrients should be used. They can easily and cheaply be bought online.
This comment is for Mr. H, quick rise yeast is the wrong yeast, that is instant yeast, no good. If your going to use store bought yeast active dry yeast is the proper yeast. Red star is the best.
started my corn mash ( your recipe ) 24 hours ago. It started fermenting an hour later. The next morning, still going strong. got some liquid from the mash in my bubbler bottle,, about an inch, is this normal? now it seems that my buckets have calmed down some, no movement in the tubing, but I can here action in the buckets. is all good? and if so, how long at 72 indoor temp should it take to be ready?
After 3 weeks mash still at 5 perfect alchol with hydrometer ,hasn’t moved off 5 percent in 5 days, can I distill it now or how do I fix the fermentation,used 5lb. Cornmeal,1lb.,chocolate malt,12 lb, surger 5 gal., spring water and 1 1/2 red star quick rise yeast,I’m stumped?
I’ve put to much sugar in my mash.the yeast has stopped working and wash is still sweet.can I offset this by adding more yeast.used turbo to directions,but gotta lil heavy handed on tha sugar….help would like not to start over started 6days ago.
I have the same questions that are here on your post. If possible, would you forward the answers to me? Thank you, sincerely, Linda
When making a mash, should the mix be stirred during the fermentation after the yeast has been added?