There are plenty of moonshine mash recipes, such as Sweet Feed, Rye Bread Whiskey, Peach Moonshine, Coconut Rum, and Grandpa’s Moonshine. With these varieties, you might want to learn the basics of how to make moonshine before we get started.
Making moonshine is illegal to this day. If you don’t have government authorization to sell, import, or own your moonshine still, you can get into a lot of trouble. That being said, enthusiasts can still buy the ingredients and assemble their own stills.
1. Sweet Feed Moonshine Mash
For the equestrians out there, this moonshine mash recipe is either the worst or the best thing ever. You can ferment anything as long as it has sugar and starch, and horse feed is no exception. It may sound strange, but we have made alcohol infused with snakes, so why not try this out.
How to Make
- Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
- Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
- Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
- Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
- Cover the fermenter using the lid and wait for 5-6 days.
- Run it at 150-160 proof.
- Filter the mash before distillation. This removes sediments to get a clear spirit.
- Distill the concoction, and you’re good to go!
2. Rye Bread Whiskey
Another unusual and wild moonshine mash recipe is the rye bread whiskey. You can use dark and dense pumpernickel to make your own homemade whiskey. Make sure you buy fresh instead of the ones you get at the store because there’s a huge possibility that they might have added preservatives.
- 9.00 lbs. Sugar
- 6.00 gal Water
- 3.00 lbs. Rye Bread (dark and dense)
- 0.70 oz. Yeast Nutrients (Optional)
- 0.67 oz. Distillers Yeast
How to Make
- Cut the rye bread into small pieces. You can either use a food processor or use your hands to do this.
- Add the bread pieces and 1.5 gal of water in a big pot and bring it to a boil for around 5 minutes. Stir continuously.
- Remove the pot from the heat and mix the sugar into the mash until it is completely dissolved.
- Remove the solids and pour the mash into the fermenter.
- Add water to reach the 6-gallon level. Take note of the temperature, which should be 82°F.
- Add the yeast on top of the mash and close the fermenter with the lid.
- Shake the fermenter for 30-60 seconds to incorporate air into the mix.
- Place the bucket in a dark area at room temperature and let it ferment for 1 week.
- Distill the mash when it’s ready.
3. Peach Moonshine Mash
If you’re looking for something a little more fruity and easy to make, then the Peach moonshine is what you’re looking for. This moonshine mash recipe is great because it mellows out over time, and the taste is sweeter compared to other drinks. Peaches can improve your heart's health and aids your digestion.
- 20lbs. Peaches
- 6 lbs. Granulated Sugar
- 6 gal Water
- 2 packets Champagne Yeast
- 1 packet of Pot Still Turbo with Pectic Enzyme
How to Make
- Remove the pits in the peaches and crush them in a pot.
- Add the water and heat it until it goes up to 150 degrees Fahrenheit.
- Add the sugar and stir until it is completely dissolved.
- Remove from the heat and let it cool to 80 degrees Fahrenheit.
- Pour the mixture into the fermenter and add yeast.
- Close the fermenter using the lid.
- Let it ferment for 5 days.
- Strain the concoction and distill.
- Refrigerate a quart of the distilled product to bring back the flavor.
4. Coconut Rum Moonshine Mash
Not only does coconut rum give off a tropical taste, but coconut itself gives plenty of benefits for your health because it’s an excellent antioxidant. But before we make our coconut rum moonshine, you have to learn how to make rum first.
- 16 oz. Water
- 2 Mature Brown Coconuts
- 0.75 lbs. Sugar
How to Make
- Open up the coconut by drilling a hole in it.
- Pour out the coconut water into a container (if you want to keep it).
- Put the coconuts in the oven for 15 minutes at 300 degrees Fahrenheit.
- After it’s been cooked, remove them from the oven and let them sit to cool.
- Break the shells off the coconuts using a hammer and scrape the white raw coconut meat.
- Clean the meat through running water to remove any unwanted particles.
- Use a food processor or blender to break down the meat. If you don’t have one, you can use a cheese grater or a knife.
- Pour water in a pot and bring to a boil.
- Add sugar and stir until it is dissolved.
- Let it simmer, and add the raw white coconut meat.
- Stir the mixture for 3 minutes when it’s simmering.
- Pour the mixture into a jar and top it off with some rum.
- Close it with a lid and keep it in a cool dark place.
- Let it soak for 3 weeks. Shake the jar at least once a day during this time.
- Strain the mixture and store it in your refrigerator to retain the taste.
5. Grandpa’s Moonshine Mash
Grandpa’s moonshine mash is the smoothest drink you’ll ever create. It’s made from your favorite breakfast staple, oats.
- 10.0 lbs. White Sugar
- 6 gal Water
- 4.0 oz. Bread Yeast
- 2.5 lbs. Quick Oats
- 2.0 lbs. Brown Sugar
- 1 Pomelo Fruit
How to Make
- Pour boiling water into your fermenter and add both of the sugars and quick oats.
- Stir until all sugars are dissolved and let it cool around 80-85 degrees Fahrenheit.
- Add the yeast and close it with the lid.
- Let it ferment for 7 days and let it settle until the liquid is clear.
- Remove any gunk on the top of your liquid.
- Peel and cut the pomelo fruit and add to the still.
- Distill that liquid, and you’re good to go!
Moonshine has a colorful history of criminal proportions. Still, you can enjoy moonshine mash recipes in the safety of your home. Infusing different flavors to your moonshine comes with different techniques, so be sure to carefully read the instructions. Remember that selling and distributing this drink can get you into a lot of trouble — approach with caution!
Which moonshine mash recipe is your favorite? Let us know in the comments below.