Moonshine Research Paper
The Real Secret Behind Making Moonshine Ever wondered how to make alcohol within the walls of your own home? Everyone is familiar with moonshine but the real mystery is how it is made. The distillery process of moonshine consists of two main steps: fermentation and distillation. Moonshine can be a very dangerous process if one does not follow safety measures. One of the main dangers from moonshine is methanol poisoning, but that only occurs in large batch distillations. Moonshine is any distilled spirit made in an unlicensed still. In the 20th century, the practice of moonshine was much more prevalent than it is today. Because hard liquor was not as readily available as it is now. The original name “moonshine” stemmed from the moonshine makers
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The result of the chemical reaction is alcohol. First the sugar dissolves in the water. The fermentation process depends on the type of yeast and determines when it should be ready. In this recipe the mash can ferment from somewhere around six to fourteen days. You will know when the mash is ready when it stops bubbling. You can use a screen wire or a tee shirt to filter the sour mash. There are many different devices that can be used for a still but a plenty efficient item is a pot still. The kettle should have copper tubing and also an accurate thermometer. A hole for the thermometer and a hole for the copper tubing must be drilled. After your holes are drilled, it is time to connect the condenser. Making the condenser may be the most difficult part of the process. One inch copper should be wrapped in a spiral and be sure to assure there are zero kinks. The copper needs to be thoroughly sealed and dried. Test runs to ensure it is properly sealed is also a good idea. As soon as the condenser and the pot still are set up you will need to pour the sour mash into the pot and heat it to 173 degrees Fahrenheit (Manning). After pouring the mix into the pot, be sure to place a cork or stopper into the spout of the kettle. Then carefully watch the thermometer until it reaches the necessary temperature. As the temperature rises, the alcohol will rise to the top of the pot. As the alcohol heats
The result of the chemical reaction is alcohol. First the sugar dissolves in the water. The fermentation process depends on the type of yeast and determines when it should be ready. In this recipe the mash can ferment from somewhere around six to fourteen days. You will know when the mash is ready when it stops bubbling. You can use a screen wire or a tee shirt to filter the sour mash. There are many different devices that can be used for a still but a plenty efficient item is a pot still. The kettle should have copper tubing and also an accurate thermometer. A hole for the thermometer and a hole for the copper tubing must be drilled. After your holes are drilled, it is time to connect the condenser. Making the condenser may be the most difficult part of the process. One inch copper should be wrapped in a spiral and be sure to assure there are zero kinks. The copper needs to be thoroughly sealed and dried. Test runs to ensure it is properly sealed is also a good idea. As soon as the condenser and the pot still are set up you will need to pour the sour mash into the pot and heat it to 173 degrees Fahrenheit (Manning). After pouring the mix into the pot, be sure to place a cork or stopper into the spout of the kettle. Then carefully watch the thermometer until it reaches the necessary temperature. As the temperature rises, the alcohol will rise to the top of the pot. As the alcohol heats