MoonShineRecipe.org

Moonshine Recipe Drink Recipes Guide With Illustrated Images

40 Lists Of Best Moonshine Recipe For Any Alcoholic Drink Lovers

1. Honey Moonshine Drinks

2. Water Melon Moonshine Recipe

3. Strawberry Brandy Moonshine Recipe

4. Sour Mash Moonshine Recipe

5. Barley Corn Moonshine Recipe

6. Popcorn Sutton Moonshine Recipe

7. Applejack Moonshine Recipe

8. Sweet Feed Moonshine Recipe

9. Corn Mash Moonshine Recipe

10. Grape Juice Moonshine Recipe

11. Sugar Moonshine Recipe

12. Corn Whiskey Moonshine Recipe

13. Potato Moonshine Recipe

14. Dreamsicle Moonshine Recipe

15. Apple Pie Moonshine Recipe

16. Drunken Gummy Bears Moonshine Recipe

17. Basil Lemon Moonshine Recipe

18. Apple Cider Moonshine Recipe

19. Margarita Moonshine Recipe

20. Jello Shots Moonshine Recipe

21. Chocolate Peppermint Stick Moonshine Recipe

22. Cherry Pie Moonshine Recipe

23. Apple Pie Moonshine Recipe

24. Peach Pie Moonshine Recipe

25. Green Tea Moonshine Recipe

26. Strawberry Lemonade Moonshine

27. Lemonade Moonshine Recipe

28. Ginger Peach Tea Moonshine Recipe

29. Jelly Moonshine Recipe

30. Spicy Apple Pear Gin Moonshine Recipe

31. Watermelon Peach Brandy Moonshine Recipe

32. Popcorn's White Lemonade Moonshine Recipe

33. Popcorn Southern Sweet Tea Moonshine Recipe

34. Popcorn Julep Moonshine Recipe

35. Watermelon Crawl Moonshine Recipe

36. Strawberry Moonshine Recipe

37. Apple Pie Brandy Moonshine Recipe

38. White Whiskey Moonshine Recipe

39. Mango Salsa Moonshine Recipe

40. Banana Brandy Moonshine Recipe

Welcome To Moonshine Recipes

Browse through all our of moonshine recipes & reviews on moonshine equipment!  Print them out, share them with friends, or add your own!

1. Honey Moonshine Drinks



Honey moonshine tastes just as good as it sounds, especially when you do everything right. Fortunately for the novice distiller, a proper honey moonshine isn’t that hard to make.

Honey Moonshine

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The bees won't know what hit 'em!

Author: 

Ingredients

Instructions

  1. Heat 2.5 gallons of water to 120°F.
  2. Add 1 gallon of honey and stir until completely dissolved.
  3. Mix honey water with 2.5 gallons of 70°F water, the resulting temperature being around 95°F.
  4. Let mix cool to 70°F or below, transfer to fermentation bucket, then add the yeast and nutrient.
  5. Close the lid, put airlock in place, and let ferment at 70° F for at least 2 weeks.
  6. After fermentation is complete let settle for 5 to 7 days.
  7. Transfer the wash to moonshine still using siphon tube, leaving any sediment in the fermenter.
  8. Distill and collect all the cuts as you normally would.

Notes

Using yeast nutrient is recommended since it will help the yeast to process all the sugars in the honey into liquor. When mixing honey with water make sure that no lumps or layering takes place, everything has to be uniform for fermentation.

The final proof and flavor will largely depend on the type of still you use, though we’d recommend shooting for a slightly lower proof in order to retain more delicate honey flavor.




2. Water Melon Moonshine Recipe

With so many watermelons all over the place come ripe season, it’s no wonder that you’d want to make a watermelon moonshine. The good news is that watermelon is full of simple sugars that can be used for fermentation. The not so good news is that you’ll have to work a bit to get those sweet sugars into your mash.

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Ingredients

  • 10 Peaches
  • 25 cups of Sugar (granulated)
  • 5 gallons of Filtered Water
  • 15 Limes
  • 1 1/4 Large Watermelon
  • 1 Small Packet Yeast (Wine or Distiller's Yeast)
  • 1 1/4 Cup of Chopped Raisins

    Equipment​s

  • Boiling Pot
  • Fermentation Bucket
  • Airlock
  • Siphon Tube
  • Fine Cheesecloth
  • Mixing Spoon
  • Blender
  • Moonshine Still

Instructions

  1. Extract juice form watermelon and peaches making sure to save pulp.
  2. In five quarts of water, boil pulp for half an hour.
  3. Strain and add water to juice.
  4. Let cool to lukewarm and add water until you have five gallons total.
  5. Add in all ingredients to primary fermentation vessel omitting only the yeast.
  6. Cover with cloth and let sit.
  7. After one day add yeast.
  8. Let sit for one week making sure to stir daily.
  9. Strain off raisins.
  10. Next fit fermentation trap and let sit for four more weeks before bottling.
  11. Cut the peaches and the watermelon into cubes and run them through the blender.
  12. Put the resulted blend into the cheesecloth to strain the juice from the pulp. Apply pressure to maximize output.
  13. Strain the resulting juice into the boiling pot, add raisins and bring the liquid to 160°F for quick pasteurization.
  14. Mix in sugar until fully dissolved.
  15. Add water to get 5 gallons of liquid in total then let it cool to room temperature.
  16. Transfer the mixture to fermentation bucket
  17. Pitch the yeast into the bucket
  18. Close the bucket and attach the airlock, ensuring an airtight seal.
  19. Let it ferment fully until all activity in the airlock stops, then wait for at least 3-4 days more.
  20. Open the fermenter and use the siphon tube to transfer the wash off the yeast and other sediment into your still's boiler.
  21. Distill the mash as normal.

Notes

We’d recommend making some more peach and watermelon juice to mix with the spirit for the final drink. Freeze & Blend the fruits for a great moonshine smoothie!

It is very important to discard the first 5oz or so (the foreshots) of the collected runnings as these usually contain methyl and other harmful fusel oils.

Make sure to collect the liquid into glass vessels, do not use plastic, as the spirit coming out of the still is hot.

It's recommended to use smaller vessels in order to observe the exact distinction between different fractions (cuts) of the moonshine.

If needed, taste the spirit by mixing a small amount with an equal amount of cold drinking water.



3. Strawberry Brandy Moonshine Recipe

If you ever wondered if it’s a good idea to make a spirit while eating fresh strawberries, this strawberry brandy is exactly the confirmation you’ve been waiting for. 

Just make sure to have some frozen strawberries stashed in the freezer or make a trip to a local grocery store and pick something good. Hence this recipe is quite simple and easy to make, without any complex processing. Just mix things up, pitch that yeast, ferment then distill. It doesn’t get any better than this!

Strawberry Brandy 

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Nothin' like a good summertime brandy!

Click here for detailed information on this moonshine recipe.

Ingredients

5 lbs of Sugar
5 Gallons of Drinking Water
6 lbs of Frozen Strawberries
1 Small Packet of Distillers or Turbo Yeast


Equipment - See our guide here!

Large Mixing Bowl
Boiling Pot
Mixing Spoon
Fermentation Bucket
Airlock
Siphon Tube
Moonshine Still


Instructions

Put strawberries into a bowl and let thaw.
Pour one gallon of water into a pot, warm to about 90°F, then add 5 pounds of sugar, mix well until fully dissolved.
Once the strawberries have thawed mash them into puree, then add the sugar syrup.
Dump the mix into the fermenter then add the remaining 4 gallons of water.
Add yeast, close the lid, put airlock in place and let ferment completely for about 10 days at room temperature.
Once the fermentation is done, strain the wash off any solids in the fermenter into the still using a siphon tube.
Distill as you normally do, divide into cuts then package for storage and sippin'!



4. Sour Mash Moonshine Recipe

The truth is that sour mash is a very powerful technique from the professional distilling toolkit that lets you maintain virtually the same flavor and quality of the shine over numerous runs. This is achieved by keeping the original mash and adding backset to it, which lowers the pH of the mash and wards off any unwanted bacteria or wild yeast.

Sour Mash Moonshine 

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Prove your mastery of 'shining with this handy guide!

Ingredients

  1. 10 lbs of Cracked white corn
  2. 5 lbs of Corn meal
  3. 2 lbs of Table Sugar (granulated)
  4. 2 lbs Malted barley
  5. 8 Gallons of Filtered Water
  6. 1 Small Packet of Distillers Yeast

Equipment - See our guide here!

  • Fermentation Bucket
  • Boiling Pot
  • Airlock
  • Siphon Tube
  • Strainer/Filter (optional)
  • Moonshine Still

Instructions

  1. Take corn out of manure and wash
  2. Roll corn to crack it
  3. Place corn into 55 gallon barrel
  4. Next add half bushel of corn meal
  5. Pour in five pounds of sugar
  6. Fill remainder of barrel with water.
  7. In about 21 days a red skim will appear.
  8. Push a hose with a stopper at the end to the bottom of the barrel.
  9. Blow out stopper.
  10. Next step is to siphon off mixture until approximately 4 inches are left at the bottom of the barrel.
  11. Strain the remainder of the liquid.
  12. Place in cooker and cook until it boils, then simmer.
  13. This should yield 1.5 gallons of 105 proof moon shine.
  14. Heat 5 gallons of water to 150°F in the boiling pot.
  15. Mix in 5 pounds pf cracked corn, 5 pounds of corn meal, 1 pound of table sugar and 2 pounds of malted barley and hold at 150°F for about 2 hours.
  16. Chill to room temperature, transfer to the fermenter, add yeast, close the lid, and place the airlock ensuring an airtight seal.
  17. Let ferment for 10-14 days until airlock activity stops completely for 1-2 days.
  18. Rack the wash off the yeast sediment into the still using the siphon and strainer.
  19. Do not discard the yeast sediment and grains from the fermenter, add about 3 gallons of warm water for the duration of the distilling run.
  20. Run the still hot and fast, collect all the runnings without making cuts, run down to 20 proof.
  21. Collect the remaining wash from the distiller (backset), mix in 1 pounds of sugar until completely dissolved, cool to room temperature then add to the fermenter with the diluted sediment from the previous fermentation.
  22. Add fresh yeast, close the lid, place airlock and let ferment for 10-14 days.
  23. When the fermentation is finished, transfer the wash with a siphon tube into the still.
  24. Do not dump the yeast sediment and grains, add 3 gallons of warm water and set the fermenter aside.
  25. Add the collected runnings from the previous distillation run into the still with the wash.
  26. Run the distillation as you normally would, in this case managing all the cuts properly.
  27. Collect the backset from the still, chill it to room temperature, mix in 1 pound of sugar and add to the fermenter.
  28. Repeat steps 9 to 14 several times to generate a proper sour mash moonshine.


Notes

With proper skill and grain management the sour mash cycle can be repeated almost indefinitely.

It makes sense to maintain the cycle if you’re planning to distill on a regular basis with a proper schedule.

Check the smell and taste of the mash after every fermentation cycle, replace the spent grains with fresh ones or restart the cycle if you feel like the quality is not as good as in the previous run.

If you’re distilling only occasionally, maintaining a sour mash cycle may prove to be too much trouble.



5. Barley Corn Moonshine Recipe

The approach is really simple and doesn’t involve any sophisticated methods to get things done. Just make sure to ferment it thoroughly and manage the cuts well while distilling. If ya get it right it’ll be a splendid old-school moonshine that’ll make a great drink on a cold winter night, or just anytime you fee’like sipping on it!

Barley Corn Moonshine

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As ol' fashion as it gets!

Ingredients

  • Boiling Pot
  • Mixing Paddle
  • Fermentation Bucket
  • Siphon Tube
  • Airlock
  • Moonshine Still

Instructions

  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.

Notes

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!



6. Popcorn Sutton Moonshine Recipe

This recipe is based on his renowned moonshine that uses both sugar and corn meal to make the timeless Tennessee spirit that the man used to sell from the back of his legendary truck.

Popcorn Sutton Moonshine

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A simple recipe from the Master himself: Popcorn Sutton!

Ingredients

  • 5 lbs of Sugar
  • 4 gallons Filtered Water
  • 2 1/2 lbs of Coarse Ground White Corn Meal
  • 1 small packet Yeast (preferably Distiller's Yeast)
  • 1 gallon of Malt (rye, corn or barley)

    Equipment - See our guide here!

  • Boiling Pot
  • Fermentation Bucket
  • Airlock
  • Siphon Tube
  • Cheesecloth
  • Moonshine Still

Instructions

  1. Add 1 gallon of water to the pot and bring it to boil.
  2. Add cornmeal and cook, don’t forget to stir occasionally.
  3. Remove the heat and let the cornmeal cool down some, then add the remaining water, then mix in the sugar and ground malt.
  4. Transfer mixture into the fermenter, let it cool to room temperature then add yeast.
  5. Let the mash ferment completely until no visible activity can be detected.
  6. Rack the wash off the yeast sediment with a siphon tube into the still's boiler.
  7. Distill the wash as normal.

Notes

Classic Popcorn Sutton mash undergoes open fermentation, so just need to cover the bucket with a cheesecloth and let it ferment.

More cautious folk are concerned the mash might get infected with wild yeast or bacteria. We are of that mindset and recommend using a proper fermentation bucket with an airtight seal and an airlock in place.

Preferably use a copper pot still for this one in order to keep it true to the way Popcorn Sutton used to do it. 

Manage the cuts thoroughly, as you’re aiming for the very hearts to get that legendary moonshine flavor.

Adjust recipe to size of container. Cornmeal should equal about half or less of container.



7. Applejack Moonshine Recipe

Applejack moonshine is probably as old as the USA, and it’s darn good drinkin’ if you ask us. Making this one, however, is a bit different from what you’re probably used to as a moonshiner.

Applejack Moonshine

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A historical method to a unique and tasty beverage! Impress your friends by making your own!

How to Make Applejack?

Ingredients

  • 5 gallons Unpasteurized Apple Cider
  • 5 pounds Table or Cane Sugar (granulated)
  • 1 packet of Yeast (preferably Cider Yeast, check out our guide on yeast)

    Equipment​s

  • Boiling Pot
  • Fermentation Bucket
  • Mixing Spoon
  • Airlock
  • Siphon Tube
  • Strainer/Filter (optional)
  • Storage Vessel (5 gal is ideal size)
  • Freezer w/ space for 5-gallon storage vessel

Instructions

  1. Pour one gallon of apple cider into the boiling pot, heat it up to about 160°F then mix in the sugar until dissolved completely.
  2. Mix the resulting syrup with the remaining 4 gallons of apple cider in a sanitized fermentation bucket.
  3. Let mixture cool to below 75 degrees and then add yeast.
  4. Cover the bucket with an airtight lid, place the airlock and let ferment for a minimum of five days until complete stop of any activity in the fermenter. The airlock shouldn't have any movement for 1-2 days.
  5. After fermentation is complete, separate the liquid from the yeast by siphoning off the liquid into a separate storage vessel.
  6. Put the vessel with the strained cider into the freezer.
  7. Check back periodically for ice crystal formation atop of the liquid and remove them.

Notes

The more ice you remove, the higher the proof will be of the remaining cider.

Typically, ice formation will slow significantly around 30-40% ABV.


8. Sweet Feed Moonshine Recipe

How To Make Sweet Feed Moonshine 

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Where there's a will there's a way!

Ingredients

  • 5 lbs of Sugar
  • 10 lbs of Sweet Feed or Similar Horse Feed
  • 5 Gallons of Water
  • 1 Small Packet of Distillers Yeast


Equipment - See our guide here!

  • Boiling Pot
  • Mixing Spoon
  • Fermentation Bucket
  • Thermometer
  • Airlock
  • Siphon Tube or Cheesecloth
  • Moonshine Still

Instructions

  1. Pour one gallon of water into the boiling pot, bring to boil.
  2. Mix in 5 pounds of sugar until fully dissolved.
  3. Pour 4 gallons of water into the fermentation bucket, then add 10 pounds of sweet feed, mix well.
  4. Add the sugar syrup, let cool to room temperature, then add yeast.
  5. Close the lid tightly, put airlock in place, let ferment for about 10-14 days at room temperature.
  6. Separate the wash from the solids either by pouring through a cheesecloth or using a siphon tube, collect the was in the moonshine still.
  7. Distill as usual, manage cuts accordingly, collect the spirit, and jar for use later. (or now!)

Notes

Horse feed is likely to burn to the bottom of the pot of the still, so make sure to filter the wash well when transferring it from the fermenter.

Distillers yeast seems to be the best pick for this type of mash, however you can experiment with other types as well. The flavor and proof of the spirit will largely depend on the type of still you’ll be using.


9. Corn Mash Moonshine Recipe

Just make sure that you’re using quality corn seeds for the mash, well-ground (but not into flour, mind you). Both the fermentation and distillation steps should be fairly simple with this moonshine recipe, so even inexperienced runners can get great results with this one.

If you’re still learning how to perfect your shine, we recommend you check our guides on how to make moonshine and common distilling equipment!

How To Make Corn Mash Moonshine Cocktail 

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A timeless classic, corn mash moonshine!

Ingredients

  • 7 Pounds of Corn Seeds (cracked or milled)
  • 7 Pounds of Table Sugar(granulated)
  • 5 gallons of Filtered Water
  • 1 Small Packet of Yeast (usually is 11grams)


Equipment - See our guide here!

Instructions

  1. Heat the water to ~100F to aid with mixing
  2. Mix sugar with corn and water in the fermentation bucket by thoroughly stirring the liquid with a spoon for a couple of minutes.
  3. Add the yeast then seal the bucket with the lid.
  4. Place the airlock in the respective opening, making sure that the seal is airtight.
  5. Allow the mash to ferment completely, which should take about 2 weeks in total. Once the bubbling in the airlock stops, leave for an additional 2-3 days.
  6. Open the fermenter and rack the wash (filter off any solids and sediment) by using a siphon tube and (optional) filter.
  7. Place the collected wash inside your still's boiler and fire it up!

Notes

Depending on your still type you may obtain different final proof of moonshine as well as drop rate. Pot still users may require a second (or third) still run to obtain higher proof moonshine. It is very important to discard the first 5oz or so (the foreshots) of the collected runnings as these usually contain methyl and other harmful fusel oils.

Make sure to collect the liquid into glass vessels, do not use plastic, as the spirit coming out of the still is hot. It's recommended to use smaller vessels in order to observe the exact distinction between different fractions (cuts) of the moonshine.

If needed, taste the spirit by mixing a small amount with an equal amount of cold drinking water. Patience and restraint are a 'shiners best companions!


10. ​Grape Juice Moonshine Recipe

How To Make Grape Juice Moonshine Brandy

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Distilling your own brandy is a true point of pride for any shiner, master your craft!

Author: 

Ingredients

  • 10 Cans (11.5 oz.) of Welches 100% Frozen Grape Concentrate
  • 7 lbs of Sugar (granulated)
  • 5 Gallons of Filtered Water
  • 1 packet of Wine or Distillers Yeast - check out our guide here!


Equipment

  • Boiling Pot
  • Fermentation Bucket
  • Airlock
  • Siphon Tube
  • Strainer/Filter (optional)
  • Moonshine Still

Instructions

  1. Pour a gallon of water in a pot and bring to a boil.
  2. Add sugar and stir until dissolved completely.
  3. Remove from heat and then add frozen grape concentrate.
  4. Top it off with more water to get a total of 5 gallons.
  5. Chill the wort to room temperature and pour it into the fermenter.
  6. Pitch yeast, close the lid, put the airlock in place ensuring an airtight seal.
  7. Let the mixture ferment for a couple of weeks until any activity in the airlock stops for at least 1-2 days.
  8. Rack the wine off the yeast using a siphon tube directly into the still’s pot leaving any sediment in the fermenter.
  9. Fire up the still and perform the distillation as usual.

Notes

It is very important to discard the first 5oz or so (the foreshots) of the collected runnings as these usually contain methyl and other harmful fusel oils.

Make sure to collect the liquid into glass vessels, do not use plastic, as the spirit coming out of the still is hot. It's recommended to use smaller vessels in order to observe the exact distinction between different fractions (cuts) of the moonshine.

If needed, taste the spirit by mixing a small amount with an equal amount of cold drinking water.

Optionally, you can put the resulting moonshine into a barrel to mature for added complexity. These barrels are made for whiskey ageing, but should suit the purpose just fine (avoid the ones with whiskey-specific spices)


11. Sugar Moonshine Recipe

How To Make Sugar Shine Alcoholic Beverage 

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Sugar Shine: the definition of keeping it simple!

Ingredients


Equipment - See our guide here!

Instructions

  1. Pour two gallons of water into a pot and heat it to no more than 120°F.
  2. When the water reaches the desired temperature start adding a few pounds of sugar at a time.
    Make sure the sugar is completely dissolved before adding more.
  3. Keep adding sugar until all is dissolved.
  4. Pour sugar syrup into the fermenter and add three more gallons of water.
  5. Let the temperature drop to room temperature and then add yeast.
  6. Close the fermenter, place the airlock in place and let the mash ferment. Raise temperature to about 70-80°F for faster fermentation and higher liquor yield.
  7. Once the bubbling activity in the airlock stops completely, allow 2-3 more days for complete fermentation then open the fermenter.
  8. Rack the wash off the yeast sediment into the still’s pot using a siphon tube.
  9. Fire up the still and perform the distillation run.

Notes

Depending on still type used you may obtain varying proof readings of the final spirit.

If the proof is too low for your liking, collect all the fractions (without the foreshots) and distill again.

It is very important to discard the first 5oz or so (the heads) of the collected runnings as these usually contain methyl and other harmful fusel oils.

Preferably use smaller glass vessels to collect the runnings in order to better manage the resulting fractions.

If necessary, taste the spirit by mixing a small amount with an equal amount of cold water.

Keep in mind , that it’s best to stay sober and focused during the run!


12. Corn Whiskey Moonshine Recipe

How To Make Corn Whiskey and Moonshine

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A 'shiners delight!

Author: 

Ingredients


Equipment - See our guide here!

  • Boiling Pot
  • Fermentation Bucket
  • Siphon Tube
  • Airlock
  • Immersion chiller (optional)
  • Moonshine Still

Instructions

  1. Pour 5 gallons of water into the pot and bring to 165°F.
  2. Add 10 lbs of cracked corn, mix well, add amylase enzyme and let sit for 90 minutes.
  3. Throw away all the kernels that are left floating on top.
  4. Add sugar and stir well until sugar is completely dissolved.
  5. Use immersion chiller to cool the wort or let it cool down on its own, then transfer it to the fermenter.
  6. When the wort is at room temperature add yeast, cover the fermenter with a lid, put airlock in place.
  7. Keep the bucket at room temperature or slightly higher, in shade, let the wort ferment completely until no activity is seen in the airlock (should take about 2 weeks).
  8. Transfer the wash into the still using a siphon tube, leaving the yeast sediment and corn in the fermenter.
  9. Distill the wash as you normally would and collect all your hearts into a single jar.
  10. Add oak chips after the moonshine has cooled and let it sit a couple of days to get more color and flavor.

Notes

Use a hydrometer to check the potential liquor content before and after fermentation.

You can substitute the siphon tube with a cheesecloth to strain the wash off the corn.

Optionally, you can replace the amylase enzyme with 1.5 of ordinary brewers or distillers barley malt added together with cracked corn.

The moonshine is good to drink right after distilling and cooling without the oak chips. However, to get more flavor and complexity it’s better to age the moonshine for a couple of days.


13. Potato Moonshine Recipe

How To Make Potato Moonshine Cocktail Drink

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A great recipe to test out your shinin' skills to achieve a high proof run!

Author: 

Ingredients


Equipment

  • Boiling Pot
  • Potato Masher
  • Fermentation Bucket
  • Mixing Spoon
  • Airlock
  • Siphon Tube
  • Moonshine Still

Instructions

  1. Peel the potatoes and cut them in small 1-inch cubes.
  2. Put the potatoes in a pot and fill it with water until it covers the potatoes.
  3. Boil the potatoes for at least 15 minutes.
  4. Mash the boiled potatoes (it doesn't need to be perfect)
  5. Transfer all of the solids and liquids from the pot into the fermentation bucket.
  6. Top it all off with at least 5 gallons of clean drinking water.
  7. Mix in the sugar with a spoon.
  8. Mix in malted barley (preferably pre-milled).
  9. Let the mixture cool to room temperature (or use a homebrew chiller to speed things up).
  10. Pitch the yeast.
  11. Close the fermenter, make sure the lid is airtight, put the airlock in place
  12. Monitor airlock activity, the fermentation should take about 2 weeks, wait until the bubbling in the airlock has stopped for at least 3-4 days.
  13. Open the fermenter, rack off any solids and sediment from the mash with a siphon tube into the still’s boiler.
  14. Fire up your still and run as normal!

Notes