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A break down of the video. Ingredients: 2.5 lbs six-grain mix (cracked corn, whole wheat, whole oats, whole barley, whole milo, and peas) 1 gallon of water 1 tablespoon amylase enzyme or ground malted barley 6 lbs white sugar 1 gallon room-temperature water Yeast (approximately 1-2 tablespoons) Equipment: 14-quart pressure canner Thermometer Refractometer (for measuring specific gravity) Glass carboy (or a suitable fermenting vessel) Airlock Instructions: Prepare the Grains: Place 2.5 lbs of six-grain mix into the pressure canner. Add 1 gallon of water to the canner. Cook the Grains: Secure the lid on the pressure canner. Select the “Porridge” setting and add 10 minutes to the default time. Allow it to cook overnight or for about 8 hours. Cool and Add Enzymes: After cooking, let the pressure canner depressurize naturally. Once depressurized, open the lid and stir the mash. Check the temperature (aim for 150-157°F). Add 1 tablespoon of amylase enzyme or ground malted barley. Stir the mixture thoroughly and let it sit for about 1.5 hours, cooling down. Prepare the Sugar Solution: Dissolve 6 lbs of white sugar in 1 gallon of room-temperature water. Combine and Measure: Transfer the mash to a fermenting vessel (e.g., a glass carboy). Add the sugar solution to the vessel. Fill with additional water to reach about 4.5 gallons total volume. Measure the temperature (should be around 95°F) and the specific gravity (target 1.070). Pitch the Yeast: Sprinkle the yeast over the surface of the mash. Let it sit for about 10-30 minutes until it starts foaming. Secure the airlock on the fermenting vessel. Fermentation: Allow the mash to ferment, checking periodically. The yeast will convert the starches to sugars and then to alcohol. Monitoring: Monitor the fermentation process and ensure the airlock is bubbling. Notes: This recipe is designed for 5 gallons of mash. Adjust quantities if using a different size pressure canner. Always ensure proper sanitation to prevent contamination.

How bout 190 shine!

You are talking about using this meter to know exactly when a moonshine mash is ready for running for the most outcome. Correct

Made a 650CC moonshine with a total of 79 % (158 proof) put a bunch of cherry’s that were already on siroop. Also put a cinnamon stick and filled it up to the top of the 2 liter jar with some brown sugar water. So shake ones a day and wait for at least 2 weeks. Will bring it down to 40 or 35 % ones it is done. Can’t wait to taste it. So thanks for the nice idea. 👍🏻 Keep the ideas coming, I will for sure try some more.

Wear happend to part 2?

Could I use distilled water ive distilled out of tap water?

thanks! just got my equipment this week and was wondering how to start!

Wow

Instead of a glove how about a condom???

So boring.

Unclear explanation bro

Raisins are not a significant teast nutrient. Your yeast need nitrogen. Raisins don't really contain nitrogen. If you want a yeast nutrient use Fermaid -O, Fermaid-K or DAP.

That's was a great explanation of how to, one of the best and clearest I've seen. Thank you.

Extremely beneficial video. Thanks for sharing! God Bless.

Thanks!

Do yall still have away to print the mash recipe sheets i couldn't find them online

I followed your instructions to a tee but I’m getting no bubbles. Can I reheat the sugar water and add some more yeast?

Can you use cracked feed corn for a mash?

so a little confused I have an apple mash with a reading of 1.070 and abv of 9. Is this good to run? Your video says don't run til 0.990. Did I miss something?

This ain't making moonshine, this is adding fruit to already made booze.

So I need to buy moonshine in order to make moonshine? :(

Where I get recipe for sour apple corn mash

Give it to me baby.

Use a homebrewing false bottom or a Brew In A Bag (BIAB) bag to keep from scorching. The bag method also eliminates the straining step.

Hi, my name is rusty. I learned about the big mouth bubbler from you they are gorgeous pieces of glass. Sometimes I have trouble with the gasket Oring,sealing ,not sure what you wanna call it. Any suggestions, thank you. Keep on SHINING.

I have a VEVOR 9.6 gallon stainless steel still . I am a newbie about to run my first mash ever. Can I run 5 gallons first in my 9.6 gallon still in case I mess up. Then run my other 5 gallon

What be your amount of sugars n apples for 5 gallons

They way to text you or message other then in here????

This person says yeast is activated between 95 and 100° That is a lie. The true fact is it’s safe to add east at 90° and less anything above 90° will kill off to use this idiot does not know what they’re talking about

88 degrees is not too cold amateur 90 to 50 is the ranges folks , this person I pressing info to you that don’t even know what they are doing themselves

What the ratio for 5 gallon

I watched your All Grain bourbon part one but I can't find part 2

IM CONFUSED: What ive been seeing, to make the Sour Mash, They say their NO NEED to add more yeast, its suppose to work with the left over yeast in your 1st Mash? Please Respond, im making my 1st sourmash after 2 years!

Can I avoid using the apple juice? Will it make a big difference in the final result? Does Fireball use sweeteners?

how do I get the grain bill or recipe sheet?

I need one in my life

Do ya ever use egg whites to settle sediment?

Y'all didn't make a single DROP of corn liquor there. You gelatinized the corn, but didn't add a single enzymatic adjunct (or enzymes alone) to convert those freed starches into corn sugar to ferment... so no, that was not a "Basic Mash for Moonshine," that was "a cane sugar wash with unfermentable corn solids" ... and nobody calls that moonshine unless they're a conman or a fool who got conned.

Where does the pressure cooker come in? How many gallon is your jug 2-3 gal?

If you didn't want to use sugar for an all grain, could you just do 2 batches of the gelatinous porridge 😂. One after the other then bring combined temp to enzyme temp with hot water and follow on from there eith yeast pitching etc.

What if you use to much yeast? That is to say, how fo you get the horse back out un front of the cart. 3lbs sweet taters 3 pints fermented persimmon jam 10lbs sugar Added sugar to a rolling boil at 220 degrees. Added sugar, stirred until dissolved and removed from heat. Waiting for 95° and a wunderin if 3/4 of an ounce of old yeast is a might excessive? Doesn't more yeast just take less time to 'go off'?

I like the lazy Susan!

What yeast do yall use?

Awesome

Can you sour mash apple brandy like a ujssm

What is the strength of moonshine?

For those wanting to make old school shine.. ..use 1/2 pound of grain per gallon of water, 1lb sugar and plain Ole bread yeast

Confusing on the sugar mix and barley experiment

Does the ph of the water make a difference ? If so what is the ideal ph ? Thanks