ratcheer Posted October 22, 2004 Share Posted October 22, 2004 I came across this article while surfing, today: Moonshine in Ky Tim Link to comment Share on other sites More sharing options...
Gillman Posted October 22, 2004 Share Posted October 22, 2004 Very interesting, Tim, good catch. Reading this reminded me of what Michael Jackson wrote in his 1988 World Guide To Whisky about a grizzled, former moonshiner pictured in the text, "he is an unrepentant whiskey lover". Gary Link to comment Share on other sites More sharing options...
Vision Posted October 24, 2004 Share Posted October 24, 2004 "It's definitely an unusual thing these days..."Moonshine has been around TV lately. I saw a special on it at CMT and the History channel. One or both programs said that moonshine was on the rise with the younger generation. A part of me wishes it could be legal. I know people got hurt, but home stills were the way the country used to be. When we truly were a free country. Link to comment Share on other sites More sharing options...
tdelling Posted October 24, 2004 Share Posted October 24, 2004 > I know people got hurt, but home stills were the way the country used to be.Home stills actually aren't really all that dangerous, as long as they don'texplode or burn down the house. Them fellers tryin' to make deep friedturkeys... now that's trouble right there, I'll tell you what.Tim Dellinger Link to comment Share on other sites More sharing options...
angelshare Posted October 24, 2004 Share Posted October 24, 2004 Despite the somewhat negative spin, I thought the moonshine special on CMT was great! What were your thoughts? Did anybody else see it? Perhaps there is some risk in consuming moonshine, but I'll say this - I think there is a fair amount of moonshine consumed around here (in rural VA), but, in the seven years I've been practicing here, I have yet to treat my first moonshine related illness. Fortunately, I have government approved tobacco consumption to keep the patients rolling in. Otherwise, business would be a bit slow. Link to comment Share on other sites More sharing options...
bourbonmed Posted October 25, 2004 Share Posted October 25, 2004 I found the CMT program very interesting, including the part about Jake leg, how it may have injured thousands in the 1930s. Some of that stuff was 70 to 85 percent alcohol. Omar Link to comment Share on other sites More sharing options...
OneCubeOnly Posted October 26, 2004 Share Posted October 26, 2004 Was the CMT program the same one that A&E and the History Channel have shown? (Rumrunners, Moonshiners, and Bootleggers)? Link to comment Share on other sites More sharing options...
cowdery Posted October 26, 2004 Share Posted October 26, 2004 The officers seized several large metal barrels, in which corn mash allegedly was fermented, and other items needed to make moonshine, including propane tanks and three large bags of sugar. Modern moonshiners, especially those who are doing it as a business and not just for fun, rarely use corn or any other grain. They use table sugar, which is relatively cheap (thanks to subsidies), available and easy to work with. No worries about cooking, conversion, enzymes or any of that. Sugar water ferments up right nice. I have heard of moonshiners adding a couple cans of creamed corn for flavor, but that's about it. Link to comment Share on other sites More sharing options...
bourbonmed Posted October 26, 2004 Share Posted October 26, 2004 I think this is a different show, only on CMT. Link to comment Share on other sites More sharing options...
tdelling Posted October 26, 2004 Share Posted October 26, 2004 > I have heard of moonshiners adding a couple cans of creamed corn for> flavor, but that's about it.Creamed corn??? That's a new one for me! I have heard tell of thethe virtues of adding tomato paste to a sugar wash, but for the mostpart, large operations use a little splash of dried grains in theirsugar water. My feeling is that pure sugar water is the recipe of the isolatedbeginner... it just doesn't provide the nutrients and raw materialsthat the yeast needs, and dramatic improvements are seen when youtreat the yeast marginally better.I dug up a few news stories a while back, and they all use grain adjuncts:http://www.straightbourbon.com/ubbthreads/showthreaded.php?Cat=&Number=17187Tim Dellinger Link to comment Share on other sites More sharing options...
cowdery Posted October 26, 2004 Share Posted October 26, 2004 If you augment your sugar water with some ground grains, is cooking, or the addition of malt or other enzymes, necessary for conversion? Do moonshiners ferment the mash or a wort? Or do they screen out the solids post-fermentation but pre-distillation? If not, how to they avoid the problems typical of mash distillation in a pot still? I always assumed that avoiding solids in the still was one of the advantages of using sugar. Link to comment Share on other sites More sharing options...
tdelling Posted October 27, 2004 Share Posted October 27, 2004 These are harder questions to answer with any certainty, sincepractices vary so much between operations, and the evidence isn'tas plain to see. Police reports of busts will list things likegrain and molasses, but unfortunately they tend to be a littleshy on details that would give clues as to exact productionpractices. Similarly, people who have seen or helped with stillsand give anecdotal evidence can tell you for ceratin that cornwas added, but when you start asking, even in nice, non-technicalterms, if they extract a wort or if they ferment on the grain, thenthe answers aren't quite as clear. So researching adjunct usageis a lot easier than trying to pick up other details.If you decide to get super-curious, I've heard that a guy named MatthewRowley is doing much more research that I am on this stuff, and islooking to put together a book.Tim Dellinger Link to comment Share on other sites More sharing options...
gr8erdane Posted October 27, 2004 Share Posted October 27, 2004 I would think that since the vast majority probably learned to make shine from their fathers and grandfathers they probably had their own terms for each step of their process that wouldn't necessarily match established industry terms. When asked why they do any particular part of the process the way they do, the answer would surely be "because that's the way dad showed me to do it". Kind of like asking a fisherman how he prefers to evacuate the viscera of his catch and being told "I don't do any of that, I just gut em". Link to comment Share on other sites More sharing options...
tdelling Posted October 28, 2004 Share Posted October 28, 2004 > Kind of like asking a fisherman how he prefers to evacuate the viscera> of his catch and being told "I don't do any of that, I just gut em".That's why I say "in nice, non-technical terms", but the real problemis that it's actually a complicated question. At first glance, eitheryou ferment on the grains, or you drain off a wort... either you putthe grains in the still, or you don't... either your boil the {mash, wort}or you don't.. but there's lots of gray area in between when you thinkabout it.What if at some point you let the solids settle for a day, and onlytake the top 80% of the liquid? You're not really filtering per se, butyou are getting rid of most of the solids. And what if you just have acourse filter, but you still let, say, 50% of the solids through?What if you use some of your cooling water (which is now hot, of course)to make the mash? You're not really boiling it or heating it per se, butit is hot.Some of the moonshining rigs get really complicated with ingenious waysto pre-heat the beer before it goes into the still, and to route liquidsin all kinds of crazy ways using gravity so that you don't have to pouror pump anything.Tim Dellinger Link to comment Share on other sites More sharing options...
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