My Dad made whiskey and brandy from the 1930's until about 1988 in North Georgia. I spent 20+ years helping him so have a bit of knowledge how to make good whiskey and brandy. We used to give the Sheriff and other officials a gallon of brandy for Christmas every year,lol. Dad raised 6 kids and sent 4 thru college on whiskey money alone. Those days are over now. I might make one more run just for the help of it. My Grandson wants to learn the craft and he is a cop! Might get us thrown in jail but that's part of the craft. Don't need no stinking license!!!! Love your vids.
Sir, you know as well as I do that the stuff they put on the shelf with that tax on it borders on poison. The agents always tell a lie about a time one hundred years ago when moon shiners used to cut corners and poisoned a few people. When this is done right in the old way it is way better than the best Jack Daniel’s you ever tasted. You get only the sweet middle part of the run. You can burn the rest in a lantern, unless you are a commercial outfit and you include that in your finished product.
My dad told me stories of when he was a boy in the thirties when his dad made moonshine on the farm, i think thats why i find making spirits interesting. Thanks for the video, definitley subd.
Howdy neighbor. I'm just outside Jacksonville. I've been distilling for a while now. My last run ended up being around 98%. But I cheated, because I didn't have a still and I didn't have the money to purchase one. So I used my pressure cooker. My first one I forgot to purge my lines, don't forget to mention that for the rest of the newbees. After it got done I put it in the freezer to chill, it tasted like water it was so smooth
I did my first run with this recipe and I forgot to take an SG. I let it go for about 10 days and ran it. My heads came out about 150 proof and I started getting tails around 115 and it started running at a drip. Along the way, I was going by smell and feel but I realized that it always felt a little slippery. Is that normal? At the very tail end I actually could see oils floating on top and it started to get a yellow tin, which I discarded. All in all, it turned out good and was much tastier than I expected.
@@StillnTheClear Hey enjoyed the Pachuga session. You talk about everyone will make mistakes. So I scorched the grain. Ruined it. But did some learning in the process.
I used to make a triple run with the finished product and make sure I got rid of all the heads and tails. The finished product was pure, so you could go from there for your apple pie or oak aging. I recommend distilled water to temper it before bottling.
@truthtalker7774 I can make a couple recommendations. 1. The New Distiller's Tool Kit This kit includes all the basic tools a new distiller needs including hydrometers stillntheclear.com/product/new-distillers-tool-kit/ 2. Just a hydrometer set. Both a triple scale hydrometer and an alcohol hydrometer stillntheclear.com/product/hydrometer-set-free-shipping/ 3. Just a single hydrometer from Amazon amzn.to/40rSofs I hope this helps.
I'll recommend it again: if you're a fan of one-and-done, get a thumper. It's like a 1.5-1.75 distillation. Just my experience, but I've not made anything palatable in a 1x run, no matter how slow & low it's run. That said, BIG fan of the 1.5 technique. I am very curious how your tasting comparison turns out!!!
I have a 8 gallon still, did a vinegar run. Was wanting to do a five gallon sacrificial run just wondering if I can do it with only sugar and if so how much sugar? Any advice would be greatly appreciated.
Hi Cyrus, one question if I may... what is better, to leave low wines for some time airtight, lets say 6 months and then do spirit run or to do spirit run right away after low wine is done? I have two information about quality of final product, one said that low wines diminishes in qualities if they are put on the side and do spirit run after, pointing that spirit run should be done ASAP to preserve quality. Other said that if you put your low wines in air thight glass or Stainless container it can stay as long as you need it, it will not hurt and final product, spirit run will not be suffering in quality. So, if you have some experience about this would like to hear it. Cheers and I always watch what you do, no matter how much you know about something there is always something to pick it up...all the best!
@@bosherba I really can't offer any real clarification on this because I've never tested the idea, but instinctively I would guess that giving low wines some age before rerunning wouldn't make much difference. Sorry I'm not much help on this one.
@@randymutch5791 not really. I assume you're asking about removing the sulfides. It's my understanding that copper only removes sulfides from the vapor.
Heat you up 5 gallons of water to a boil, pour in 30lbs of sugar and add 1 oz of citric acid and stir with the drill until it goes from cloudy sugar water to clarified sugar syrup. That syrup has been converted to inverted sugar which takes all the extra heat and bad things that straight sugar adds to your liquor. I recommend you add it to you list of things for beginners and advanced moonshiners that watch you and ask for advice. It will give whoever is doing it a one up on the guys just dumping sugar into the mash…
I used to make my own beer had a friend who made really good whiskey, but I never asked him how he made it. Of course he was from the TN hills This recipe for shine is simple. It is probably costly to start making just by looking at some of equipment necessary.
Thanks for the video! I have a few questions. I’ve never done it before so I have zero experience. 1. Would you work with somebody one on one in person? 2. How do I calculate how much of the heads to throw out? 3. How do you decide which jars to keep?
@@scottwallace5428 hey Scott, 1. I do a Livestream every Thursday you can watch while I make runs and ask questions . 2. I have a guide sheet you can download from here stillntheclear.com/guides/ . I also did a video about how to make cuts th-cam.com/video/3IfH41SypLE/w-d-xo.html
I'm happy to work with you 1 on 1. I also have a livestream every Thursday night you can join in and ask questions. Deciding what are the heads and what to keep can vary person to person, but I made a video that will be helpful. th-cam.com/video/3IfH41SypLE/w-d-xo.html
Also, some grind it in a mill prior. Forgive my ignorance, I am learning. When would that be necessary? I greatly appreciate all of your help and love the channel! ❤
@whateverthedaybrings2268 when we are converting starches we grind the corn to help with conversion. We also use amylase or malted grains to help with conversion of starches into sugar. This recipe we add sugar so no conversion is necessary.
If they ever attempt to take your videos down or restrict them just remember that distilling is legal in the Philippines (PI). You are just providing 100% legal content for ex-pats in PI & for Filipinos :D
I’m new to the moonshine game and learning a lot from you so thanks man, I followed this recipe exact as you did but think I pulled to much starch out of the corn because I have starch through the corn that’s at the bottom of the fermenter, will this effect the distilling or should I just let it sit for a few days once fermentation is complete and siphon the liquid till it’s only starch left over?
@StillnTheClear ty I'm not familiar with different types of yeast brother but like the notion of making sure likker and I can't hear good at times and more i played it back i swore u said daddy then I was like he's gonna think I'm crazy well ty very much for enlightening me on that
Where I make "likker " we call this a sugar wash you're not fermenting much corn. However it does make alcohol but the corn can add some subtle flavor, it is " still" a sugar wash. Get it??? Still?? Haha ! Good video!
I use three classifications (as do many others I know). 1. Sugar wash - no grains 2. Sugar mash - steeping grains to get flavor, but no starch conversion 3. All-grain - converting starches in grains to produce sugar. Thank you for your input. I also say I know folks that only use the 1 and 3 classifications like you.
@StillnTheClear my brother I meant no offense I just like the taste of fermented distilled corn I enjoyed the video and since you replied I'm gonna like and subscribe. I'm a hillbilly so I'm not computer literate but I I got the four "R's" reading, ritin', rithmetic and respect I'd enjoy talking to you but don't know how.
A stripping run is not necessary unless you're wanting to do a double distillation. The double distillation produces a "cleaner" product at a higher proof, but has less flavor.
question for ya... unfortunately not related to this exactly. I asked in an email but still not sure. Where I run is hard to get water to. I know people who use creek water as they are close to a good source. but what about collecting rain water off my metal roof building? I figure rain goes into creeks as well so I do not see why it couldn't be used. but I wanted to get your opinion
@StillnTheClear I always wanted to try... what if you use the steel pot instead of copper? I'm thinking make shift still.. and how much do you throw away before you start getting into the hearts? hearts
@@jonathanhall1825 the only way to know for certain is to take a reading with a hydrometer amzn.to/49O5xT2 . If you don't have a hydrometer then if the mash has stopped bubbling and has a bitter taste it is probably done.
Does converting the corn into more sugar change the flavor? I wonder how a sugar wash with creamed corn would go since it only appears it is added for flavor anyway…I suppose it would not even need cooking.
I think converting starches in this recipe would only minutely change the flavor, but if you have a really sensitive palette you find more of a change.
If your in wv a single person can distill up to 5 gal for personal use. Two or more you can distill up to ten. You can also apply for a tax stamp to distill ethanol for fuel and farm purposes. I am unsure of the limits on the latter.
@@ARCSTREAMS sometimes it takes a while to get the still dialed in to the right flow rate. The faster the faster it drops the lower the proof. I got it slowed down correctly by the 3rd jar.
@@StillnTheClear yeah that's what i figured you had it running to a fast hot start , but i keep it as low a setting as i can just for it to start working even though it may take long time to get shine coming out it is very worth it leaving behind as much water even near the tail it comes out still good tasting
@@StillnTheClear I learned that the hard way, after months of playing around with different things. I was amazed when it worked..and a bit ticked at how much I have spent in my early years...
@@DavidStanleymusic nor have I. It's just a phonetic spelling of 'Liquor'. I figured it out all by myself, gimme a Nobel Prize. We just call it 'piss' where I am from.
@@colonelfustercluck486 yes I assumed it meant liquor was just no sure as I have neve seen it spelled that way before I suspect it is an American invention
I mean, I get it. I never started on this but I get it. It's a lazy mans way to inject flavors onto a product but its also such a waste. It's not that hard to mash in with corn and malt grains such as barley or wheat. That truly gives you better flavors in you end product. But I mean, I get it.
"for beginners". Proceeds to show a bunch of equipment that a beginner would say " screw it, I'll just go to the bottle shop". It was informative, however.
@@timbrackeen3508 it is a recipe for beginners. Starch conversion can be tricky for beginners so easy level recipes don't typically include starch conversion. Thanks for the comment
Ain't nothing easy bout making good "likker". First you gotta have a still, copper or St. Steel, 1-2 thumps and a proper condenser. Not the old coil copper. Me, I. Prefer fruit.
My Dad made whiskey and brandy from the 1930's until about 1988 in North Georgia. I spent 20+ years helping him so have a bit of knowledge how to make good whiskey and brandy. We used to give the Sheriff and other officials a gallon of brandy for Christmas every year,lol. Dad raised 6 kids and sent 4 thru college on whiskey money alone. Those days are over now. I might make one more run just for the help of it. My Grandson wants to learn the craft and he is a cop! Might get us thrown in jail but that's part of the craft. Don't need no stinking license!!!! Love your vids.
Me too. Been there, done that. NE Ga.
Always pass the knowledge, reach one reach one. Don’t let it die , it’s culture.
Sir, you know as well as I do that the stuff they put on the shelf with that tax on it borders on poison. The agents always tell a lie about a time one hundred years ago when moon shiners used to cut corners and poisoned a few people. When this is done right in the old way it is way better than the best Jack Daniel’s you ever tasted. You get only the sweet middle part of the run. You can burn the rest in a lantern, unless you are a commercial outfit and you include that in your finished product.
License = extortion
It's not illegal till you sell it and Georgia could use some old school cough medicine. Ijs
My dad told me stories of when he was a boy in the thirties when his dad made moonshine on the farm, i think thats why i find making spirits interesting. Thanks for the video, definitley subd.
@@MrMann703 that's awesome. Thanks for the sub
Great video! I May borrow this recipe to help out a few newbie shiners. Great to know there’s fellow Arkansans enjoying this hobby! Shine on brother!
@@dennispenn1776 for sure. It is a good and simple one.
Complete joy of home brewing "easy mash" mixer!
I have the 20 g copper pot i love it 100PERCENT great video
@@jwgrower81 absolutely great stills.
Awesome Video Brother! Great content, Directed to the New distillers learning the art of distilling... Looking forwards to the next Live stream...
Thank you for the comment! I'm glad you enjoyed it.
Howdy neighbor. I'm just outside Jacksonville. I've been distilling for a while now. My last run ended up being around 98%. But I cheated, because I didn't have a still and I didn't have the money to purchase one. So I used my pressure cooker. My first one I forgot to purge my lines, don't forget to mention that for the rest of the newbees. After it got done I put it in the freezer to chill, it tasted like water it was so smooth
My paddle mixer is made from a old ice-cream churn. Works great.
That's awesome. I love the idea.
Great video. Look forward to the results.
Me too! I'll be sure to post the results.
I did my first run with this recipe and I forgot to take an SG. I let it go for about 10 days and ran it. My heads came out about 150 proof and I started getting tails around 115 and it started running at a drip. Along the way, I was going by smell and feel but I realized that it always felt a little slippery. Is that normal? At the very tail end I actually could see oils floating on top and it started to get a yellow tin, which I discarded. All in all, it turned out good and was much tastier than I expected.
Thankyou
Going to try this right away, Single run. Thanks Will be my 3rd run. The super simple works great. It has not arrived so the cracked corn is up.
@@ralphhudson6988 hell yeah! I don't think you'll be disappointed.
@@StillnTheClear Hey enjoyed the Pachuga session. You talk about everyone will make mistakes. So I scorched the grain. Ruined it. But did some learning in the process.
@ralphhudson6988 for sure, I've made that mistake too.
I used to make a triple run with the finished product and make sure I got rid of all the heads and tails. The finished product was pure, so you could go from there for your apple pie or oak aging. I recommend distilled water to temper it before bottling.
I triple distilled in a double reflux still. The finished product measured 190.
love your work
@@user-qh7nt6su4k thank you for watching and commenting.
Good stuff!!! Thank you.
Thank you for watching.
Fort Smith, Arkansas! That’s North to me! In Crossett, Arkansas!
Drop a line if you ever find yourself in this neck of the woods.
Sugar shine is where its at thats what i learnt taste just like corn
Is it okay to course grind malt barley like with a food processor if you don’t have a grain mill
Yes, It will work fine.
@@StillnTheClearthank you so much
I tried that once and the wife got mad at me. Had to re-sharpen the blades😅
@glleon80517 oh no. I guess it's important to get permission from the boss, lol
Your awesome be safe out there good luck to you 😎👍🙏🏻
Do you use a refractometor or a hydrometer to proof it? Great video! Thanks
I use a hydrometer.
@StillnTheClear could you recommend a few? Think accuracy for a budget minded beginner lol
@truthtalker7774 I can make a couple recommendations.
1. The New Distiller's Tool Kit
This kit includes all the basic tools a new distiller needs including hydrometers stillntheclear.com/product/new-distillers-tool-kit/
2. Just a hydrometer set. Both a triple scale hydrometer and an alcohol hydrometer stillntheclear.com/product/hydrometer-set-free-shipping/
3. Just a single hydrometer from Amazon amzn.to/40rSofs
I hope this helps.
@@StillnTheClear thank you!
I want to do this run this weekend.. but I am going to use steamed flaked corn. That should work right? I just dont have to cook it as long
Correct.
Did you make your boiling pot drain port. If so how, or can it be purchased.
I'll recommend it again: if you're a fan of one-and-done, get a thumper. It's like a 1.5-1.75 distillation.
Just my experience, but I've not made anything palatable in a 1x run, no matter how slow & low it's run. That said, BIG fan of the 1.5 technique. I am very curious how your tasting comparison turns out!!!
been there, done that.
what temps are you shooting for when doing pot still single run ?? high end
@@garthnordgulen8089 I'm not shooting for any temps. I focused on the flow rate of the distillate coming off the worm. Whatever temp it is
Are you making new barrel or sour mash for second barell
@@LeroyMasten I haven't decided, but a sour mash is a good idea.
I have a 8 gallon still, did a vinegar run. Was wanting to do a five gallon sacrificial run just wondering if I can do it with only sugar and if so how much sugar? Any advice would be greatly appreciated.
@@Tony-gg7fv yes you can use a strap sugar wash for your sac run. Just use 5 gallons water, 5 lb sugar,
Hi Cyrus, one question if I may...
what is better, to leave low wines for some time airtight, lets say 6 months and then do spirit run or to do spirit run right away after low wine is done? I have two information about quality of final product, one said that low wines diminishes in qualities if they are put on the side and do spirit run after, pointing that spirit run should be done ASAP to preserve quality. Other said that if you put your low wines in air thight glass or Stainless container it can stay as long as you need it, it will not hurt and final product, spirit run will not be suffering in quality.
So, if you have some experience about this would like to hear it. Cheers and I always watch what you do, no matter how much you know about something there is always something to pick it up...all the best!
@@bosherba I really can't offer any real clarification on this because I've never tested the idea, but instinctively I would guess that giving low wines some age before rerunning wouldn't make much difference. Sorry I'm not much help on this one.
@StillnTheClear tnx...
would it do anything to 50 or higher proof sugar wash from a air still to run it thru a stack of copper pads
@@randymutch5791 not really. I assume you're asking about removing the sulfides. It's my understanding that copper only removes sulfides from the vapor.
Heat you up 5 gallons of water to a boil, pour in 30lbs of sugar and add 1 oz of citric acid and stir with the drill until it goes from cloudy sugar water to clarified sugar syrup. That syrup has been converted to inverted sugar which takes all the extra heat and bad things that straight sugar adds to your liquor. I recommend you add it to you list of things for beginners and advanced moonshiners that watch you and ask for advice. It will give whoever is doing it a one up on the guys just dumping sugar into the mash…
What do you do with all the extra corm whiskey you have left over??😊😊😊
I used to make my own beer had a friend who made really good whiskey, but I never asked him how he made it. Of course he was from the TN hills
This recipe for shine is simple. It is probably costly to start making just by looking at some of equipment necessary.
@@randallcarver6950 less expensive versions of the equipment exist. There is certainly an initial investment though.
Thanks for the video! I have a few questions. I’ve never done it before so I have zero experience. 1. Would you work with somebody one on one in person? 2. How do I calculate how much of the heads to throw out? 3. How do you decide which jars to keep?
@@scottwallace5428 hey Scott,
1. I do a Livestream every Thursday you can watch while I make runs and ask questions .
2. I have a guide sheet you can download from here stillntheclear.com/guides/ . I also did a video about how to make cuts th-cam.com/video/3IfH41SypLE/w-d-xo.html
I'm happy to work with you 1 on 1. I also have a livestream every Thursday night you can join in and ask questions. Deciding what are the heads and what to keep can vary person to person, but I made a video that will be helpful. th-cam.com/video/3IfH41SypLE/w-d-xo.html
@@StillnTheClearI appreciate your quick response. I will check out your live stream tonight.
@scottwallace5428 no night because of Halloween
@@StillnTheCleargotcha! Next week then. Thanks again!
I've seen others add amylase. Is this necessary? Forgive me if I missed it.
@@whateverthedaybrings2268 it is not required for this recipe.
Also, some grind it in a mill prior. Forgive my ignorance, I am learning. When would that be necessary? I greatly appreciate all of your help and love the channel! ❤
@whateverthedaybrings2268 when we are converting starches we grind the corn to help with conversion. We also use amylase or malted grains to help with conversion of starches into sugar. This recipe we add sugar so no conversion is necessary.
@StillnTheClear That makes sense. Thank you!
If they ever attempt to take your videos down or restrict them just remember that distilling is legal in the Philippines (PI). You are just providing 100% legal content for ex-pats in PI & for Filipinos :D
@@kjata77 That's awesome. You never know.
I’m new to the moonshine game and learning a lot from you so thanks man, I followed this recipe exact as you did but think I pulled to much starch out of the corn because I have starch through the corn that’s at the bottom of the fermenter, will this effect the distilling or should I just let it sit for a few days once fermentation is complete and siphon the liquid till it’s only starch left over?
The sediment at the bottom of the fermenter is mostly dead yeast. That said, it is a good idea to siphon liquid off the top to go into the still.
I'm sorry what kind of yeast were you using i know u said any kind but what was the name of yeast u used ty
I used Red Star brand DADY yeast.
@StillnTheClear ty I'm not familiar with different types of yeast brother but like the notion of making sure likker and I can't hear good at times and more i played it back i swore u said daddy then I was like he's gonna think I'm crazy well ty very much for enlightening me on that
Cold u pop some of the corn,,?
Where I make "likker " we call this a sugar wash you're not fermenting much corn. However it does make alcohol but the corn can add some subtle flavor, it is " still" a sugar wash. Get it??? Still?? Haha ! Good video!
I use three classifications (as do many others I know). 1. Sugar wash - no grains 2. Sugar mash - steeping grains to get flavor, but no starch conversion 3. All-grain - converting starches in grains to produce sugar. Thank you for your input. I also say I know folks that only use the 1 and 3 classifications like you.
@StillnTheClear my brother I meant no offense I just like the taste of fermented distilled corn I enjoyed the video and since you replied I'm gonna like and subscribe. I'm a hillbilly so I'm not computer literate but I I got the four "R's" reading, ritin', rithmetic and respect I'd enjoy talking to you but don't know how.
@Charles-ro1pw no worries. I took no offense. Shine on!
Can we legally brew for our cen consumption nowadays
@@jaysanders7472depends on your state and city/county laws.....not to mention if it's just for yourself they don't really care
also what is the point of a stripping run? is it necessary or what benefits are
A stripping run is not necessary unless you're wanting to do a double distillation. The double distillation produces a "cleaner" product at a higher proof, but has less flavor.
New subscriber u keep making videos I'll keep hitting like ty
@@rutrutbella600 will do. Thanks for the sub.
Im a total beginner. Whats your opinion of any of those stills they sell on Vevor? Thanks in advance
I got one from vever works good but had to lengthen the worm
question for ya... unfortunately not related to this exactly. I asked in an email but still not sure. Where I run is hard to get water to. I know people who use creek water as they are close to a good source. but what about collecting rain water off my metal roof building? I figure rain goes into creeks as well so I do not see why it couldn't be used. but I wanted to get your opinion
@@tomchristensen2914 I have used rain water multiple times with no issues.
@@StillnTheClear awesome thank you
Is there a difference in using white sugar to brown raw sugar🤔 in taste to mash
There is a slight difference. You will have to try both to find your preference.
Have you ever tried cream style corn
Not yet.
Is it better to ground the corn up?
@@robjames9627 only when you're converting starches. This particular recipe does not convert starches.
Is it legal to distill in Arkansas I live in Arkansas that's why I'm asking
I live in AR also. It is technically illegal here, but the old law is rarely enforced.
How many days did he let it ferment?
This ferment will take 7 to 10 days.
@StillnTheClear
I always wanted to try... what if you use the steel pot instead of copper? I'm thinking make shift still.. and how much do you throw away before you start getting into the hearts?
hearts
How long do you let this recipe ferment for?
This recipe will take about 10 days to ferment depending on temp. Lower temps will extend the fermentation period.
Would you ever try sugar cane in the future?
@@johnwicked2488 I might if I knew where to get it.
How do you tell that the mash is ready to distill??
@@jonathanhall1825 the only way to know for certain is to take a reading with a hydrometer amzn.to/49O5xT2 . If you don't have a hydrometer then if the mash has stopped bubbling and has a bitter taste it is probably done.
@StillnTheClear zero help
@@jonathanhall1825 maybe I misunderstood your question. What would be helpful?
@StillnTheClear nevermind it ain't worth the trouble of being more detailed
Does converting the corn into more sugar change the flavor? I wonder how a sugar wash with creamed corn would go since it only appears it is added for flavor anyway…I suppose it would not even need cooking.
I think converting starches in this recipe would only minutely change the flavor, but if you have a really sensitive palette you find more of a change.
Jimmy cracked corn to! 😂
@@derekblackwell9515 🤣🤣
Have you distilled lemon?
I have not.
What causes a stall on my fermentation?
Have you tried yeast nutrient?
How much yeast per gallon do you use ?
When I use DADY yeast, like in this video, I use 1 oz(by weight) per 10 gallons
How much yeast per gal.?
@@tomwilliams1639 I use 1 oz. by weight per 10 gallon.
I submitted my email to join the newsletter and receive the PPG Charts and haven’t gotten an email back yet. No new email in my inbox or spam folder.
@@js5509 I can check on the status if you give me the email you used to sign up. Go To the STC website and tap the 'Contact Cyrus ' button.
I most generally grind my corn before I do it
how much quality whiskey do you expect to get out of that 40 gal. run?
I'm thinking I should get about 6 gallons
This is going to be my retirement plan ! Cookies white dog corn liquor
@@steventwiddy3402 Sounds like a good plan to me 😁
Isn't it illegal to distill any liquor in the usa?
It is technically illegal federally, but it is rarely enforced locally.
If your in wv a single person can distill up to 5 gal for personal use. Two or more you can distill up to ten. You can also apply for a tax stamp to distill ethanol for fuel and farm purposes. I am unsure of the limits on the latter.
why were your first two jars lower in proof than the rest?
@@ARCSTREAMS sometimes it takes a while to get the still dialed in to the right flow rate. The faster the faster it drops the lower the proof. I got it slowed down correctly by the 3rd jar.
@@StillnTheClear yeah that's what i figured you had it running to a fast hot start , but i keep it as low a setting as i can just for it to start working even though it may take long time to get shine coming out it is very worth it leaving behind as much water even near the tail it comes out still good tasting
You can make it without the corn. Sugar and yeast and water alone will ferment and can be diztilled.
@@kellycarver2500 you're absolutely right. The corn is there just for the flavor.
@@StillnTheClear I learned that the hard way, after months of playing around with different things. I was amazed when it worked..and a bit ticked at how much I have spent in my early years...
Wine yeast will tolerate a much higher alchohol content.
True, but with this recipe it is not necessary. This recipe makes about a 10% ABV wash. DADY can ferment up to 14%.
Is a license required to do this?
The moonshiners daughter took the boys out on the mountain and made them liquor
No use dried corn old fashioned oats and barley .? Enough said.😊
Candy is dandy, but likker is quicker
Yup ya got Dew shine-moon shine-wite litning! Other stuff make ya blind!
5 gallon bucket 2 cups of cornmeal 5 pounds of sugar two packs of yeast 14 days a gallon of liquor can’t get no simpler than that
Water just warm enough to melt the sugar
Possibly even easier: mix HFCS 4 to 1. Tastes like corn because it is corn. No cooking, no mashing.
What is likker is it Liquor
it's the same thing. Just a matter of which school you went to.
@@colonelfustercluck486 thanks for the info never heard of likker before again thanks
@@DavidStanleymusic nor have I. It's just a phonetic spelling of 'Liquor'. I figured it out all by myself, gimme a Nobel Prize.
We just call it 'piss' where I am from.
@@colonelfustercluck486 yes I assumed it meant liquor was just no sure as I have neve seen it spelled that way before I suspect it is an
American invention
Likker is same as liquor. It's just the hillbilly way to spell it, lol.
👍👍👍👍👏👏👏👏❤❤❤❤
That's how you start to spell liquor when you drink enough of this stuff.
@@PurpleStarseed444 🤣🤣 exactly!
I mean, I get it. I never started on this but I get it. It's a lazy mans way to inject flavors onto a product but its also such a waste. It's not that hard to mash in with corn and malt grains such as barley or wheat. That truly gives you better flavors in you end product. But I mean, I get it.
"for beginners". Proceeds to show a bunch of equipment that a beginner would say " screw it, I'll just go to the bottle shop". It was informative, however.
Corn likker. More words should be as fun to say.
why use corn and not convert the starch? a waist
@@timbrackeen3508 it is a recipe for beginners. Starch conversion can be tricky for beginners so easy level recipes don't typically include starch conversion. Thanks for the comment
Daddy yeast?
Yes, I used DADY(Distiller's Dry Activated Yeast) yeast.
You mean rubbing alcohol tasting shit right
No it's not rubbing alcohol the alcohol come from the distilled mesh😊
Messy do the sugar shine first to learn he don't know what the F he's talking about
@@dddunbar775 Thanks for the comment. I love a good confusing comment.
Um, there's no way this is easiest way Bud ...?
Which way is easier?
Ain't nothing easy bout making good "likker". First you gotta have a still, copper or St. Steel, 1-2 thumps and a proper condenser. Not the old coil copper. Me, I. Prefer fruit.
5 gallon bucket 2 cups of cornmeal 5 pounds of sugar two packs of yeast 14 days a gallon of liquor can’t get no simpler than that
How much water?