When it comes to classic moonshine stillin’ this moonshine mash corn whiskey recipe is just the thing you need. It’s a simple ingredient list that can easily be sourced just anywhere.
A mash that doesn’t take much effort nor experience to perform. And what’s more important, a spirit that tastes good right out of the still. Of course, you can barrel-age it for more complexity if you like.
But if you’re trying to make an authentic moonshine, this is all there is to it!
Moonshine Mash Corn Whiskey
- Pour five gallons of water into the pot and bring to 165°F.
- When temperature is reached remove from heat and add the maize, making sure to stir well.
- For five minutes stir the mash constantly and every five minutes after that stir for a few seconds.
- Add the malted barley, stir in well until the temperature falls to 152°F.
- Cover the mash and let sit for 90 minutes making sure to stir every 15 minutes.
- Use an immersion chiller or let the mash cool for a few hours to reach 70°F.
- When temperature is reached transfer all of the liquid to fermentation bucket, add yeast, close the lid and put airlock in place.
- Allow the mash to ferment completely until no visible activity in the airlock (10-14 days).
- Transfer the wash into the still’s pot using a siphon tube, leaving any sediment in the fermenter.
- Perform an ordinary distilling run, managing the cuts as you would normally do.
- Cut down the distillate (if desired), depending on the final proof of your run.
For more experienced distillers consider adding two tablespoons of gypsum
(CaSO4) to the mash water.
It’s recommended to perform an iodine test after the mash to make sure all starches have been converted to sugar.
The corn whiskey is good for consumption right after it has been distilled, chilled and cut down (if the proof if too high). But you can also mature it in a cask for added flavor. See our guide to whiskey kits here
to learn how!