Barley Corn Moonshine
As ol' fashion as it gets!
  1. Pour 6 gallons of water into a boiling pot, bring to around 90°F, then add barley, dark molasses, cracked corn and malt syrup.
  2. Mix the ingredients well, remove any grains that float on top.
  3. Transfer the mixture with all the remaining solids into a fermentation bucket, let cool to room temperature, then add yeast.
  4. Close the lid, put the airlock in place, allow to ferment completely (should take about 2 weeks).
  5. After fermentation has stopped, wait for 2 more days then use a siphon tube to transfer the wash to the moonshine still, leaving all the solids and sediment behind in the fermenter.
  6. Distill as you normally would to get optimal efficiency and proof from your still.
We’d suggest using amylase enzyme to ensure proper starch conversion in such a grain-heavy mash. For this, you need to add 1 teaspoon of enzyme to the mash right after transferring it to the fermenter and leave it for about an hour before pitching yeast.

Simple barley can be substituted with malted barley for better efficiency and to avoid using amylase enzyme in the first place.

The final flavor and proof of the moonshine depends on the type of still you’ll be using to distill it. Check out our guide to stillin' to learn more!
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