What goes into moonshine mash?

Grains: Corn, rye, barley, and wheat are commonly used grains for making moonshine. These grains provide starch, which is converted into sugar during the fermentation process.

Sugar: Sugar, molasses, or other fermentable sugars can be added to the mash to increase the alcohol content.

Yeast: Yeast is a microorganism that converts sugar into alcohol. Different strains of yeast produce different flavors and aromas in the finished moonshine.

Water: Water is the main component of moonshine mash, making up the bulk of the liquid. The quality of the water used can affect the taste and aroma of the finished product.

Flavorings: Some moonshine makers add herbs, spices, or fruit to their mash for added flavor. Common flavorings include mint, cinnamon, cloves, and peaches.

The process of making moonshine mash typically involves the following steps:

1. Milling: The grains are ground or milled into a coarse meal or flour.

2. Cooking: The meal or flour is cooked with water to form a mash. This breaks down the starch into sugar, making it available to the yeast.

3. Cooling: The mash is cooled to a temperature that is suitable for the yeast to grow and ferment.

4. Adding Yeast: The yeast is added to the cooled mash, and the mixture is stirred thoroughly.

5. Fermentation: The mash is left to ferment for several days, during which time the yeast converts the sugar into alcohol.

6. Distillation: The fermented mash is distilled to separate the alcohol from the other components. The distilled product is then aged in oak barrels or other containers to improve the flavor and aroma.