How to Make Moonshine Mash

Reviewed by Sander Raav

Last Updated: August 6, 2022 References

Moonshine mash is a popular way to make an alcoholic beverage using a few basic ingredients. Start by mixing the cornmeal, sugar, water, and yeast together. Then, ferment the mash so it becomes alcoholic and distill it so it tastes great as a drink. You can then sip moonshine mash on its own or add it to cocktails or other drinks for a little kick.

Ingredients

2.5 pounds (1.1 kg) ground cornmeal
10 pounds (4.5 kg) white granulated sugar
10 gallons (38 l) of water (distilled if possible)
¹ ⁄ ₂ ounce (14 g) active dry yeast, preferably Turbo
1 to 2 cups (0.24 to 0.47 l) water
1-2 bags dried fruit (optional)

Part 1

Part 1 of 3:

Mixing the Ingredients

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1
Boil 10 gallons (38 l) of water in a 20 gallons (76 l) stainless steel pot. Allow the water to reach boiling temperature, with large bubbles on the surface of the water. ^{[1]
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- Use a pot that has been sterilized and cleaned. Do not use a pot that appears dirty or stained.
Once the water comes to a boil, pour in the cornmeal and use a wooden spoon to mix it in. Continue to stir it until it becomes thick. ^{[2]
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3
Reduce the heat to 150 °F (66 °C). Turn down the heat so the cornmeal stays warm but is no longer boiling. Use a thermometer in the cornmeal to ensure it stays at the right temperature. ^{[3]
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- Cooling down the cornmeal will ensure it interacts properly with the yeast when it is added.
4
Add 10 pounds (4.5 kg) of sugar and ¹ ⁄ ₂ ounce (14 g) of yeast. Pour the sugar and yeast into the cornmeal. Use a wooden spoon to combine. Stir it for 5-10 minutes. The mixture should become soupy and thin. ^{[4]
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- Remove the mash from the heat once the sugar and yeast have been mixed in.
5
Put in dried fruit mash if you'd like more flavor. If you'd like to give the mash a more fruity flavor, soak 1-2 bags of dried fruit in 1 to 2 cups (0.24 to 0.47 l) of water. Then, mash the dried fruit up in the water so it becomes more of a juice. Pour the dried fruit mash into the cornmeal mixture and mix it in with a spoon. ^{[5]
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- Try a fruit mash with bananas, apricots, and pineapple to add flavor. A dried fruit mash with blue berries, cherries, and strawberries can also give the mixture a nice fruity taste.

Part 2

Part 2 of 3:

Fermenting the Mash

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1
Cover the mash and place it in a cool, dark place. You can leave the mash in the pot and place a lid on it or lay a cloth over it. Put the mash in a basement, cellar, or in the back of a closet so it can ferment. The temperature of 60 °F (16 °C) or lower is ideal. ^{[6]
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- You can also pour the mash in an empty cooler and put the lid on it so it can ferment.
Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment. ^{[7]
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3
Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface. This is usually a sign the mash is ready to be distilled. ^{[8]
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- If the mash still has a lot of smaller bubbles on the surface, it may not be ready to distill and need more time to ferment.

Part 3

Part 3 of 3:

Distilling and Filtering the Mash

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1
Distill the mash in a copper still if you have one available. Rent a copper still from your local brewing supply store or buy one. Look for a copper still made for homebrewing, as they will be smaller and more compact. Then, pour the mash in the still and distill it, following the directions attached to the copper still. ^{[9]
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- You may want to invest in a copper still if you plan to make moonshine mash, and other home alcoholic beverages, often.
- A 13 gallons (49 l) copper still can range in price from $900-$1,300 USD.
2
Use a pressure cooker and a copper pipe as a makeshift still. Bring the mash to 173 °F (78 °C) in the pressure cooker. Attach a coiled copper pipe to the vent of the pressure cooker with electrical tape. Run the copper coil through a bucket of cold water and put the end in a clean container. As the mash cooks, the vapors from the pressure cooker vent will run through the copper pipe and condense into moonshine. The moonshine will then move through the pipe into the clean container. ^{[10]
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- This is a homemade approach to a copper still, so you may need to monitor it to ensure it works correctly. Check that the mash stays at a constant temperature so it can condense into moonshine.
Once you have distilled the mash, let it come to room temperature. The mash should look like a clear liquid with impurities still floating in it. ^{[11]
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4
Filter the mash using cheesecloth and a strainer. Place a large plastic strainer over a large soup pot. Then, drape the cheesecloth over the strainer. Put a smaller strainer over the cheesecloth, holding it over the cheesecloth with your non-dominant hand. Hold a spoon with your dominant hand and scoop the mash into the smaller strainer. Lift the smaller strainer up to remove larger impurities, such as large pieces of cornmeal or fruit. ^{[12]
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- You can then squeeze the cheesecloth to remove any smaller impurities from the mash. The cheesecloth should get rid of the stuff sitting on the surface of the mash, or the head, so the mash runs clear.
- Repeat this process until you have strained out all the mash. It should appear clear and clean in the soup pot.
- Throw away the impurities once you have strained them out of the mash.
5
Store the moonshine mash in airtight glass jars. Make sure the glass jars are sterile and clean. Keep them in a cool, dark place, sealed tight. You can then sip moonshine mash on its own or add it to cocktails and other drinks.
- Moonshine mash should last for at least 6 months-1 year, if stored properly.

Community Q&A

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Question

How can I add flavor to my moonshine mash?

Community Answer

You can buy flavoring or put sliced fruit, like peaches and apples, inside the bottle for a month or two.

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Question

Should I stir the corn mash before distilling to make the mash work more if there is still starch?

Community Answer

Yes, as results tend to be better when you stir it before distilling, to make the mash work.

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Question

Do I strain the mash before putting it into the boiler?

Community Answer

Yes indeed. If you allow any solids in your wash, they will settle to the bottom of your cooking pot and burn. If you've ever had a few pinto beans burn in the pot, you'll know what kind of taste you'll have in your liquor.

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Warnings

Producing mash for alcoholic spirits or moonshine, either for private consumption or sale, is illegal in the United States ^{[13]
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Making moonshine with a home still can put you at risk of bacterial contamination and alcohol poisoning. Proceed at your own risk. ^{[14]
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Things You'll Need

20 gallons (76 l) stainless steel pot
Stove top or outdoor stove
Liquid thermometer
Long-handled wooden or metal spoon
A pressure cooker
A coiled copper pipe
Electrical tape
A copper still

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How to Make Moonshine Mash

Ingredients

Steps

Mixing the Ingredients

Fermenting the Mash

Distilling and Filtering the Mash

Community Q&A

Video

Tips

Warnings

Things You'll Need

You Might Also Like

References

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