Everclear is pure grain alcohol, just like you'd whip up yourself, if you had the right permits, of course. The question of how to make flavored moonshine can be answered in several ways. I have come from a liquor family for at least 6 generations.pure brandy has no sugar. Novice producers often begin by using a type of alcohol called Everclear rather than distilling their own alcohol. The recipe that you use to make moonshine depends on whether you are a novice or an advanced distiller. Here we make brandy as pure as the Apple can make it.we don’t use pot stills.we use a boiler filled with water to make steam to boil any kind of fruit pumice or grain mash.This allows no scorching or straining of any mash.This will make a truly good moonshine.Thats a fact Cover primary with cloth, wait 12 hours and add yeast. Add rye mash that has been made the same way, if you have it. Suggest blog. How To Solder, Braze And Weld Stainless Steel To Copper – In 5 Easy Steps! total volume moonshine or Everclear, diluted to 100 proof, As many cinnamon sticks needed per mason jar, 1 1/2 cups 151 proof Everclear or moonshine for a 40 proof recipe, scale up for stronger proof, 2 cups lemon juice, freshly squeezed is best (about 8 lemons), 2-3 cups moonshine or Everclear (depending on strength you want), 2 cups lemon juice, squeezed from 8 big lemons, 750 ml. Get the Free PDF! Cover and ferment 3 days, stirring daily. Sweet and strong, this cherry moonshine tastes like summer, is simple to make, and it's great for gifts. Gather your friends and chill out with this simple, sugary-tangy recipe. Pasteurize the fruit will kill off any native yeast. This can be served immediately or left to infuse a stronger candy-lemon flavor. (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.). Add lemonade, a splash of seltzer if you like fizz, and pour into two glasses to serve. Thank you ! Ingredients: Wild pears – 12 kilos; Distilling yeast – 100 grams; Sugar – 4 kilos; Settled water – 15 liters; Recipe: Remove stems, seeds, and spoilt parts and then mince. I have created the chart below for different size recipes for mash batches in gallons. In a large cocktail shaker combine a cup of crushed ice, 8-10 bite-sized cubes of watermelon, the fresh lemon juice, and the moonshine. The right temperature, food and air content in your starter will provide ideal conditions to grow Yeast cultures. Pour the resulting mash into a fermentation jar, like a 5-gallon glass carboy, cover the mouth with cheesecloth, and let ferment until bubbling stops. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. I don’t see why not, had a look online today for any orange brandy recipes and couldn’t find much. i don’t see anyone anywere talking about using oranges? It starts with a mash of grains, starches, or fruits processed to maximize sugar content, which yeast then feasts on to produce ethanol. On the other hand opposers argue that by adding extra sugar you are only increasing the alcohol content of your mash not the flavor. New millennium moonshiners embrace that rebel rap while bringing a new level of respect, craftsmanship, and creativity to the art. Moonshine has always had the reputation of a backwoods-crafted, lightning-bolt, head-kick of a brew. It comes in two proofs, 151 and 190, and can be diluted to the strength you prefer. Cool to room temperature and stir in the moonshine. You can learn all about how to make moonshine mash here. Fill to the top with moonshine or Everclear, and close tightly. Meaning, adding the entire fermented product (along with all of the fruit) to the still and running it that way? Some flavored moonshine recipes require this full multi-step process for best results and subtlety of flavor. 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. Like any other fruit, you could make a blackberry fruit mash for fermentation and distillation, or you could try this recipe that offers up an alternative for blackberry moonshine without distilling. It seems to give it a boost/rejuvenate the fermentation process and it increases the yield.