Moonshine Vodka, 70 cl

Product Information

With a slightly sweet finish, this sipping vodka can be enjoyed straight from the freezer or used as part of your favourite cocktail. By the way, note that the lower the proof at distillation, the more flavorful congeners carry over from the grain to the final spirit. Another aside… here’s an article that conflates the actual definition of moonshine with the more gimmicky modern commercial interpretation of a clear and unaged whiskey. I then had to split the the wash/mash in to 2 fermenters with airlocks to avoid this happening again.

Using a sieve, pour the liquid through it to filter out most of the solids, I did this 3 - 4 times to make sure I removed as much as possible. if you are using a bakers yeast you may get some strange odors coming from the airlock, I have had some bakers yeasts smell like rotting eggs.You can keep the heads and foreshots from each run you do and when you have enough you can run them again, I collected around 1. We want it to cool to around 66 degrees C, this is the best working temp for the Enzymes in the barley malt, they work between 60 - 70 degrees C. Yeast, I used an ale yeast but you could use bakers yeast or wine yeast EC-1118 is my fav wine yeast. I had to boil up 3 times to do all 9kg potatoes in a 6L pot, I wish I had a bigger pot and I could have done them all in one go.

And there isn’t much of a difference at all between unaged whiskey and moonshine; they largely have the same production process.

If you have a look at some of the labels for vodka some of them say they are triple filtered, this means they have put it through a carbon filter 3 times. And as described above, the difference between the two options is really just the production process (primarily the proof at distillation). Majority of Vodkas are made with Wheat these days, though when I was in the supermarket, in the UK, the other day I had a look at the Vodkas and most of them where made from wheat but i found 1 made with molasses and one made with Barley. This was the question that first drove our initial discussion, and it turns out that the confusion stems from the fact that lots of distillers and liquor companies nowadays have elected to use the term “moonshine” incorrectly as a commercial gimmick.

When I look on the sub I see a lot of questions about use for flavored moonshines, but this is just a straight moonshine.

So I left it and went out for the day, I come back about 8 hours later and the fermenter has exploded.

Now this one was a learning curve for me as I have mostly done sugar washes and a couple of All Grain Mashes. And so it criminalizes any liquor production into the revenue of which it can’t sink its grubby little fingernails. Our Barrel Aged Moonshine is truly a testament to the quality of moonshine coming from Ash and his team. once you have them all boiled up and in your fermenter you need to mash them up, or liquidize them, I used a stick blender but you could use a food processor or masher.stir your yeast in to the jug and let it sit until the fermenter has reached the working temp of the yeast, then pour it in and give it a good stir, try and get some air in there with it if you can this will help the yeast get going before it gets in the main fermenter and should speed things up a little.