What is a good moonshine recipe that is simple to make?
Tennessee Moonshine is made from fermented corn mash distilled in a cooker. It derives its name from the term “moonlighter” used in England to describe the night time runners that smuggled brandy from France. After World War I, agricultural prices dropped, so during Prohibition, many American farmers turned to whiskey making to support their families. A typical mountain still uses a stone furnace for heat, a metal still for fermenting and heating the mash, and barrels for collecting steam and condensing the alcohol. It was located near a mountain stream where cold water could be piped in to condense the steam from the liquor. 50 lbs. cornmeal 200 lbs. sugar 12 oz. yeast 200 gal. water Makes 36 gallons. To boiled corn meal add the yeast and sugar (lots of sugar! — that’s how the sneaky “revenuers” would identify moonshiners for prosecution) to ferment the mash. When the mash quits bubbling, it is cooked in the still and the steam is captured in a barrel filled with water (the “thump”).
