Nowadays, many people want to move away from anything mass produced and opt instead for something they have made themselves. After all, if you know exactly how much effort went into the production process, you'll appreciate the end result much more. Beer, cheese, bread and preserves are just some of the things that you can make at home but if you like a challenge and doing something unusual, you may want to invest in a pot distiller and a good moonshine recipe.
Most people think of moonshine as something that is made by farmers in the Appalachian Mountains. It's a type of liquor that tends to be so strong that drinking it feels like pouring fire down your throat. However, similar versions are made all over the world and have different names. What they all have in common is that they're usually distilled at home and contain a lot of alcohol.
To make a moonshine-type liquor, you first need to have the mash from which the drink will be distilled. The Appalachian version is made with corn mash, which contains water, yeast, sugar and, as its name suggests, corn. The amount of sugar will determine the alcohol content while the corn provides the flavor. The yeast allows the fermentation process to start.
The mash has to ferment for a few days. When it is ready, you can strain the liquid, which by this time is similar to beer, and drink it. However, to create something much more fiery, the mash has to be distilled first, by heating it in a special distilling pot. The pot has a condenser at the top and as the vapors from the fermented mash rise to the top, they enter this condenser. Here they cool and condense into the clear liquid known as moonshine.
While the moonshine made in the Appalachian region normally has a base of corn, you can also try other starches instead, including wheat, barley or rice. Potatoes are commonly used in countries such as Finland, Iceland and Ireland. In the Democratic Republic of Congo, people sometimes use cassava or plantains to make what they call lotoko.
For a different flavor, you may use fruits instead of grains or starchy vegetables. Plums are widely used in Eastern Europe, while fruits like apricots, peaches or cherries are common ingredients in other European countries too. Haitians and Hondurans are just some of the people who prefer using sugar cane instead.
In the world's wine regions, grapes are naturally in abundance. This means that distillers in these areas often choose grapes as the main ingredient for what then becomes a drink not unlike brandy. A very strong, clear liquor known as 'witblits', or 'white lightning', is a highly rated product from South Africa's wine region and is often available in local liquor stores.
Technically, you can't really call it 'moonshine' if it has been produced legally. Most countries have very strict regulations about producing alcohol at home. However, it is possible to get a distilling license to legally produce liquor in small batches, so check the local laws before you invest in that distilling pot.
Most people think of moonshine as something that is made by farmers in the Appalachian Mountains. It's a type of liquor that tends to be so strong that drinking it feels like pouring fire down your throat. However, similar versions are made all over the world and have different names. What they all have in common is that they're usually distilled at home and contain a lot of alcohol.
To make a moonshine-type liquor, you first need to have the mash from which the drink will be distilled. The Appalachian version is made with corn mash, which contains water, yeast, sugar and, as its name suggests, corn. The amount of sugar will determine the alcohol content while the corn provides the flavor. The yeast allows the fermentation process to start.
The mash has to ferment for a few days. When it is ready, you can strain the liquid, which by this time is similar to beer, and drink it. However, to create something much more fiery, the mash has to be distilled first, by heating it in a special distilling pot. The pot has a condenser at the top and as the vapors from the fermented mash rise to the top, they enter this condenser. Here they cool and condense into the clear liquid known as moonshine.
While the moonshine made in the Appalachian region normally has a base of corn, you can also try other starches instead, including wheat, barley or rice. Potatoes are commonly used in countries such as Finland, Iceland and Ireland. In the Democratic Republic of Congo, people sometimes use cassava or plantains to make what they call lotoko.
For a different flavor, you may use fruits instead of grains or starchy vegetables. Plums are widely used in Eastern Europe, while fruits like apricots, peaches or cherries are common ingredients in other European countries too. Haitians and Hondurans are just some of the people who prefer using sugar cane instead.
In the world's wine regions, grapes are naturally in abundance. This means that distillers in these areas often choose grapes as the main ingredient for what then becomes a drink not unlike brandy. A very strong, clear liquor known as 'witblits', or 'white lightning', is a highly rated product from South Africa's wine region and is often available in local liquor stores.
Technically, you can't really call it 'moonshine' if it has been produced legally. Most countries have very strict regulations about producing alcohol at home. However, it is possible to get a distilling license to legally produce liquor in small batches, so check the local laws before you invest in that distilling pot.
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