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The Copper Still Company

Here are the best recipes I have found scouring the internet

 

 

(1) The Famous Mr. POPCORN SUTTON Recipe
Ingredients:

25 pounds coarse ground white corn meal, enough to fill half of your barrel/container
50 pounds of sugar – 1 pound of sugar per gallon of water of total volume
1 gallon of malt – can be corn, barley, rye or a combination.

Directions:

Boil the water and pour over the cornmeal to cook. Allow them to cool to the touch. Add sugar and malt and stir in well. Leave it for a day. The following day the mix should be bubbling on top, stir it one last time and then leave it.
You see here that we did not mention any addition of yeast, Popcorn said that the malt (any kind or combination of corn, barley, rye) is what makes it work — so he's using it here as alternative to distiller's yeast. Also, he's after the idea that wild yeast will start the fermentation within the mash.
After a couple of days, when all activities in the mash has stopped, it should be ready to be distilled. Use a siphon or a bucket to transfer the wash to the still.
For instructions on how to distill, click here. Here is another moons

4-5 days later it's ready to run! This is an old-timer recipe and works quite well. Our liquor is always 170-190 proof. You can substitute corn meal for the grain (horse feed) but I don't recommend this for pot stills cuz you can't filter it well enough. The meal will settle and burn in the bottom of your still. The old-fashion way of making corn liquor--with real corn--just is not feasible time wise.

 

(2)WATERMELON-PEACH MOONSHINE BRANDY for five gallons


1 1/4 large watermelon
10 peaches
1 1/4 cup chopped golden raisins
15 limes (juice only)
25 cups sugar
water to make 5 gallon
wine or distillers yeast

Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.

 

(3)JD's Black Label Recipe
It consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed). Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it has cooled to 68 degrees before adding your yeast. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). It then is placed in new, charred American oak barrels where it ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can fish out a piece of half burned white oak from the fire place, crush it up and place this in the container with your product. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a smooth taste.

The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered through maple charcoal again after aging.

Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The spirit should be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup.

(4)WATERMELON-ELDERBERRY MOONSHINE BRANDY

32 Lb watermelon
1 1/4 Lb dried elder-berries
water to 5 gallon
juice and zest of 10 lemons
36 cups granulated sugar
wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.

 

(5)MOUNTAIN DEW RECIPE

In making White Lightning the first step is to convert the starch of the grain into sugar. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm. When the mash gets through "working" or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called "wash" or beer and it is sour..

SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed and one package of yeast 5 pounds sugar and water (Put enough feed to cover bottom of 5 gallon bucket with 4 inches deep) Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 1 1/2 hours and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid, leave it loose to breathe. 4 or 5 days later you're ready to go. Filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still.

 

(6)WATERMELON-GRAPE MOONSHINE BRANDY

30 Lb watermelon
7-1/2 Lb fresh table red or green grapes
water to 5 gallon
juice and zest of 10 lemons
24 cups granulated sugar
wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash,  remove the stems, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.

 

(7)INDIAN HEAD CORN MEAL WHISKEY

Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brew shops)
1- sachet of 48 turbo yeast
4- gallons of spring water

After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.

 

(8)WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY

10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated sugar
water to make 5 gallons
wine or distillers yeast

Bring 5 quarts of water to boil and dissolve the sugar in the water.
Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary.
Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours.
After cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days.

 

 

 

(9)APPLE PIE BRANDY.


Heat one gallon of apple juice. Do not exceed 150 degrees.
Add one cup of honey, 2 tsp of cinnamon oil and 2 tsp of nutmeg.
Stir until dissolved.
Let this mixture cool down to room temperature and add one fifth of either rum, vodka of shine. Rum is best.
Put into jars and let set for two weeks.

 

(10)Cranberry shine
1 cup fresh cranberries
1/4 cup of sugar
3 tablespoons of water
1 bottle (750 ml) store bought moonshine
2 (2x1 inch) orange rind strips

Cook cranberries, sugar, and water in a saucepan over medium heat 5 minutes or until sugar dissolves, liquid turns a light pink color, and cranberries just begin to pop.
Let cool slightly (about 10 minutes). Pour mixture into a large glass jar; stir in moonshine and orange rind strips.
Let stand at room temperature 3 days. Pour through a fine wire mesh strainer into a bowl; discard solids.
Return moonshine to jar. Store in refrigerator up to two months.

 

(11)BLACK BEARDS RUM

Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch.
Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 oz of yeast per 10 gallons of mash.

Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last.
Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees.
Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.

 

I didn't create these recipes. Just some things that I found and have tried some of them, and others sounded great. Thanks go to everyone out there carrying on these great art form.

 

-Jason

Written by — May 07, 2014

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