Welcome to my MOONSHINING PAGE.   I built this page because in a world
as vast
as the Internet it is almost impossible to find a decent Moonshine site I hope that
this site
helps you out.
 
 I live in the Christmas tree capitol of the world.  Which means that I am
bored most of the time.  As a result I make wine, among other things.  I enjoy this
very much and the product of my hobby gets me buzzed rather nicely.  This was
originally a wine making site with a few comments on Moonshining but I soon
realized (from all of the e-mail I got) that the web needed a truly kick but
Moonshine page.
 
    I owe my life to quite literally to Moonshine.  My family on my grandfathers
side settled in West Virginia and began doing what West Virginians do
best......shine.   During the
early 30's late 20’s he and my Great Grandfather had to leave the state and
change their name to avoid being caught by the revenuers.  They then made
their way to a small steel town named Monessen in western PA.  Here he worked
in the mills and met my grandmother who was an uptown girl dating a down town
boy, too say the least. So you see if it were not for shine my grandfather would
have never met my grand mother and I would not be here to write this page.

THE HISTORY OF SHINE.

    Like I had already said shine saved my life so I am going to share with you
what I
know about shine.  This page is from many years of research and I hope that
you enjoy
this part of my page.
 
 The art of shining in America can trace its roots back to the first
settlements on the
content.  Many of the old stills were brought over with the settlers and were used
though
out the colonies for sometime.  George Washington owned a still that can be
viewed in
his home at Mount Vernon Virginia.
 
 Moonshining did not grow very much until January 16th, 1920 when
prohibition
began.  Then like wild fire the demand for bootleg booze was on.  Moonshine
was
smuggled out of the back water towns were it was brewed.  The shine was
smuggled
in many different ways.  One of the ways was by filling a casket with shine
instead of a body and shipping it to its destination.  In those days no one would
ever dare open a casket to see a dead body.
 
 There was one town that kept coming up in my  in my research of
Moonshine.  The town was called Moonshine Town USA  The towns real name
was Garrett,
Pennsylvania.  This town in Somerset County.  It became an over night fire ball.
The
people who lived there boosted that every third house possessed a still.
 
 That old Moonshine, sometimes called; White Mule, Skat, Stump Juice,
Mountain
Dew, Fire Water, and Rot Gut.  Shine was mans substitute for legal whiskey in a
then dry
nation.  Our nation at the time of prohibition was in the First World War.  Most of
the
young men were off in a foreign land when the 18th amendment was passed.
This act
was mainly blamed on the women folk of the time because they greatly out
numbered men.  President Wilson was a sick man and as a result his wife ran
the government, for the most part.  She was also head of the Women’s Christian
Temperance Union.  This group had a huge amount of support and power and
as a result they got the 18th Amendment passed.  Mans thirst for a strong drink
can never be quenched so as a result of Prohibition Moonshine became the
drink of choice.
 
 This is also why we have the saying, “The real McCoy.”  There was a rum
runner from Florida who’s rum was so good that people started to call the “Good
Stuff” the “Real McCoy.”  The question mostly asked was, “Is this the real
McCoy.”  Referring it to anything that they thought had value.
 
 The glory days of Moonshining may be dead but don’t count it out.
Because history is a circle and with the increases in sin taxes and the
restrictions on alcohol Moonshine is making a come back.  Times are looking
more and more like the Whiskey Rebellion which started because one of George
Washington’s “the father of our country” first acts as president was to begin the
ban of Moonshine by placing a 7 cent per gallon tax on Whiskey (Shine).  This
spurred a revolution that took place in western Pennsylvania calling for
secession from the union.  It got so bad that George Washington had to send
13,000 militia to subdue the uprising.
 
 If you have any info on Moonshining I would like to hear from you.  I like
all stories and suggestions.  I will post them as soon as I get a chance.

Stills and Things

OK this is the scope for those of you who may be nuts enough to actually try it.
There are two types of stills and two ways to distill booze.  The first way to distill
is by the old tried and true method.  This is done by using one of two types of
stills.  The first type of still is the old pot belly still.  The pot belly still consists of
a main can that the mash is placed in and a top or dome with a cooling coil
coming out of the top.  That is then run into a cooling tub.  The other type is the
exact same but with a reflux tower on the top.  The reflux tower helps produce a
cleaner and purer shine.

BUILDING A STILL
 
THE GLASS TYPE OF HOMEMADE STILL

ITEMS:
1. ONE BIG GLASS JUG 5-10 GALLONS SHOULD DUE.  I LIKE TO USE
GLASS AS MUCH AS POSSIBLE DUE TO THE COPPER THAT IS NOW
BEING SOLD HAS A LOT OF IMPURITIES IN IT AND MAY PRODUCE
DEADLY SHINE!!!!!!!!
2. TWO GLASS SIX TO EIGHT INCH LONG 1/4" TUBES IF YOU CAN GET
ONE OF THE TWO GLASS TUBES WITH A BEND IN IT SO THAT IT
RESEMBLES A CANDY CANE YOU WILL HAVE A LOT EASIER TIME.
3. ONE LONG GLASS THERMOMETER THAT READS IN CENTIGRADE THIS
SHOULD BE VERY SKINNY AND ABLE TO READ UP TO 100 DEGREES
CENTIGRADE.
4. ONE RUBBER PLUG FOR THE TOP OF THE JUG.
5. ONE PIECE OF PLASTIC TUBING 20-50 FEET WOULD BE FINE.  THIS
SHOULD BE MADE OF FLEXIBLE MATERIAL THAT CAN HANDLE HIGH
TEMPS..
6. ONE BIG TUB 20 GALLONS OR BIGGER.
7. ONE BIG METTLE POT
8. FLOWER AND WATER
9. SOME WOOD BLOCKS (2 X 4’s)
 
YOU MAY USE WINE OR MASH FOR THIS STILL BUT I HIGHLY
RECOMMEND
WINE.

    TAKE THE RUBBER STOPPER AND DRILL THREE HOLES INTO THE TOP
OF IT WITH A 1/4 INCH DRILL BIT.  THEN TAKE THE TWO GLASS TUBES
AND THE THERMOMETER AND LUBE THEM UP.  THEN CAREFULLY STICK
THEM THOUGH THE PRE DRILLED HOLES IN THE RUBBER STOPPER SO
THAT THEY STICK OUT THE BOTTOM OF THE STOPPER ABOUT A 1/4
INCH.  THEN HOOK UP THE PLASTIC TUBING TO THE END OF THE CANDY
CANE SHAPED GLASS TUBE.  NEXT RUN THE TUBING INTO THE BIG TUB
AND OUT THOUGH A HOLE THAT YOU WILL HAVE TO DRILL IN THE SIDE
TOWARD THEN BOTTOM.  THEN JAM A RAG IN THE HOLE OR SEAL THE
REST OF THE HOLE IN THE TUB SOME OTHER WAY.  NEXT MAKE A
BREAD DOW OUT OF FLOWER AND WATER AND USE IT TO PLUG OTHER
THE GLASS TUBE.  YOU DO NOT WANT TO PUT A LOT OF DOW IN THE
HOLE BECAUSE THIS HOLE IS YOUR
PRESSER RELEASE IN CASE SOMETHING GOES WRONG THE PRESSURE
WILL BLOW THE BREAD DOW OUT OF THE HOLE BEFORE YOUR STILL
BLOWS UP. DON'T WORRY THE BREAD WILL COOK ON TO THE GLASS
AND FORM A REALLY GREAT SELL.  YOU MAY ALSO WANT TO PUT SOME
AROUND THE BASE OF THE RUBBER STOPPER TO SEAL IT BETTER.
THEN PLACE YOUR MASH OR WINE INTO THE JUG AND PLACE THE
STOPPER IN THE HOLE. THEN PLACE THE GLASS JUG IN TO THE METTLE
POT (ensure that pot is big enough so that the glass tubes just clear the top.).
THIS WILL PROVIDE SOME SAFETY IF THE GLASS JUG EXPLODES. IF YOU
PUT SOME BLOCKS OF WOOD ON THE BOTTOM AND THEN FILL THE POT
WITH WATER SO THAT IT JUST COVERS THE BLOCKS. THIS WILL HELP
TO KEEP THE GLASS FROM
BREAKING, DUE TO HEAT EXPANSION AND REGULATE YOUR HEAT.
NEXT FILL YOUR TUB WITH ICE AND STICK YOUR STILL ON AN OPEN
FLAME.  A GAS GRILL OR OVER AN OPEN FIRE WORKS BEST BUT MAKE
SURE THAT IT IS ALWAYS DONE OUT SIDE DUE TO THE RISK OF
EXPLOSION.  YES I SAID EXPLOSION, THAT IS WHAT STILLS HAVE A
TENDENCY TO DO.
 
        THE PRESSURE COOKER TYPE HOME MADE
STILL

THIS ONE WORKS WITH WINE ONLY.
1. ONE GOOD SIZE PRESSURE COOKER
2. 20-40 FEET OF STAINLESS STEAL TUBING
3. THERMOMETER THAT READS CENTIGRADE

    YOU CAN ALSO MAKE A STILL OUT OF A GOOD SIZE PRESSURE
COOKER.  THEN TAKE THE 20-40 FEET OF STAINLESS STEAL TUBING
AND
FIX IT TO THE TOP OF THE STEAM FITTING.  THIS CAN BE DONE BY
USING
PRESSURE FITTINGS OR BY WIELDING IT ON TO THE STEAM VENT.
THEN
RUN THE ALL STAINLESS STILL TUBING INTO YOUR COOLING TUB AND
START COOKING.  WARNING IF THIS STILL BLOWS UP YOU WILL GET
HURT.  SO BE VERY CAREFUL NOT TO LET THE STEAM LINE GET
CLOGGED.  YOU WILL ALSO NEED TO DRILL A HOLE IN THE TOP SO THAT
YOU CAN PLACE A THERMOMETER IN THE TOP.
http://www.aurora.dti.ne.jp/~calen/funet/hutrs/index.html

SOFT DRINK STILL SENT IN TO ME BY GENE.
SOME OF MY FRIENDS HAVE TIRED THIS
METHOD AND THEY LOVE IT.

OK here goes.  What I use is one of those coke cola stainless steel soft drink
can. the one that they use for soft fountain drinks.  This is all electric no fire no
gas no stove.  ok take the lead of and take out the pressure valve cut it off one
haft way leave just the nut.  Bore out the hole to 1/4 size for a hose brass fitting
for the outlet of the steam. also get a hot water tank heating element and the
thermostat.  Wire it to 220 volts.  Install the element to the lid also in the middle
of lid.  Fill the tank about two thirds full.  Now you keep the temp. control set
about 170 degs. That’s the temp whiskey boils at.  It will come out good if it
comes out to fast it might be a little milky if so don't worry filter it threw some
coffee filters.
 
 IF YOU DO NOT LIKE THE GLASS STILL OR THE STAINLESS STILL
YOU HAVE THREE OTHER CHOICES.  ONE BUILD ONE OUT OF ALL
STAINLESS STEAL, GO TO  STILLS ARE US  AND BUY ONE, OR USE THE
SECOND METHOD OF DISTILLING.

DO NOT DO ANY OF THESE THREE
THINGS!!!!!!!!!!!!!

1.  DO NOT DRINK ANY SHINE THAT COMES OFF OF THE STILL BEFORE
THE TEMP REACHES 69 DEGREES CENTIGRADE.
2.  DO NOT DRINK ANY SHINE THAT COMES OFF OF THE STILL AFTER
THE TEMP REACHES 95 DEGREES CENTIGRADE.
3.  DO NOT UNDER ANY CIRCUMSTANCES DRINK ANY SHINE AFTER
YOUR TEMP HAS REACHED 97.5 DEGREES CENTIGRADE

IF YOU DO NOT FOLLOW THESE RULES YOU WILL KILL YOURSELF END
OF TOPIC!!!

THE SECOND WAY TO DISTILL

ITEMS
1. ONE 5-10 GALLON PLASTIC JUG DEPENDING.
2. ONE FREEZER THAT WILL HOLD A 5-10 GALLON JUG.

FILL JUG 3/4 FULL OF MASH OR WINE AND PLACE IN FREEZER THAT IS
TURNED ON HIGH FOR 6 HOURS TO TWO DAYS DEPENDING ON YOUR
FREEZER.  THEN TAKE JUG OUT OF FREEZER AND PORE OFF THE
SHINE.
THAT'S IT YOUR DONE.  SOMETIMES YOU MAY HAVE TO CHIP AWAY
SOME
ICE. BUT OTHER THEN THAT YOUR DONE.  WHY? WELL BECAUSE
WATER
FREEZES AT ZERO DEGREES CENTIGRADE AND ALCOHOL FREEZES AT
AROUND -200 DEGREES CENTIGRADE AND THE WHOLE REASON OF
DISTILLING IS TO REMOVE THE WATER WHICH IS DONE HERE RATHER
NICELY.

ONCE YOU HAVE MADE SHINE

1. YOU HAVE TO WATER IT DOWN. BECAUSE SHINE COMES OFF THE
STILL
OR OUT OF THE FREEZER AT AROUND 85% AND THAT IS JUST TOO DAM
STRONG.
2. YOU HAVE TO GIVE YOUR SHINE TIME TO MELLOW.  THIS IS THE MOST
IMPORTANT PART.  YOU SHOULD WAIT AT LEST 8 WEEKS AND SIX
MONTHS
WOULD BE BETTER.  THE RULE IS THE LONGER YOU WAIT THE BETTER
IT
WILL BE.
3. YOU CAN FAVOR YOUR SHINE WITH ANY KIND OF WINE OR FRUIT
JUICE
YOU CAN ALSO USE THESE TO WATER IT DOWN.  IF YOU JUST WANT TO
WATER IT DOWN WITH WATER THEN YOU CAN STICK 3 OR 4 JOLLY
RANCHERS IN TO EACH BOTTLE OF SHINE BEFORE YOU LET IT MELLOW.
4.  YOU WILL ALSO HAVE TO FILTER IT THIS CAN BE DONE WITH SOME
REALLY THICK FELT CLOTH OR YOU CAN USE TWO OR THREE LAYERED
COFFEE FILTERS.  THIS WILL HELP REMOVE ANY IMPURITIES AND OILS.

Moonshine Recipes

OLD JOHN BARLEY CORN
 

          3 pecks cracked corn
 

          1 pack barley
 

          4 (30 oz.) cans malt syrup
 

          25 lb.. dark molasses
 

          1 lb. baker's yeast
 

          Remove head from 52 gallon barrel (or buy a plastic 50
gallon trash can) and place corn and barley which has been
thoroughly washed (both Barrel, corn and barley need to be
washed). Fill barrel (or trash can) with warm water and stir well.
When mixture is cool, add yeast. Allow to ferment until all
fermentation has ceased.  Drain off liquid into containers. Filter
through fine mesh screen to remove grain particles Distill in
same manner as Moonshine or whiskey

MOONSHINE
 

          1 bushel wheat, rye, corn, or barley, washed clean.
 

          25-100lbs. cane sugar (you may substitute brown).
 

          45 gallons warm (80-85 deg F) water
 

          1 lb. bakers yeast.
 

          1 52 gal. barrel or Plastic trash can.
 

          Place washed grain in clean barrel along with desired
about of sugar. Stir until sugar is dissolved. Let stand until
mixture is cool, below body temp. Place yeast in mixture. Cover
with lid. Allow 13-15 days fermentation time. When all
fermentation has ceased, siphon off liquid. Run though fine mesh
screen to remove all green particles. Grain wine or mash is
then ready to run through still. Will produce five to seven
gallons of Moonshine when distilled.

ROCK AND RYE
 

          1 gallon good Moonshine or rye whiskey.
 

          2 cups rock candy (crystal sugar from maple syrup).
 

          2 cups citrus (your choice of fruit cut into small chunks,
          unpealed).
 

          Place mixture in bottles and leave for several days.
 
APPLE JACK
 

          15 bushels cider apples.
 

          25 lb.. white cane, maple, or, brown sugar.
 

          1/2 lb. yeast
 

          Wash apples thoroughly, chop fine and press though fruit
press. This will make approximately 45 gallons apple cider. Place
cider in clean 52 gall. barrel or plastic trash can. Add remaining
ingredients. Place barrel out in hot sun or in a warm place.
Allow to ferment until all fermentation stops. Distill in same
manner as Moonshine. Gauge with hydrometer to 70 proof test.
This makes a strong fruit liquor.

WINE

APPLE WINE
 

          3 1/2 lb. cooking apples
 

          3 lb. granulated sugar
 

          1 1/2 gallons cold water
 

          2 lemons
 

          1 orange
 

          Wash the apples and cut out any bad places. do not peel
off the skin or coor them.  But cut the apples into pieces and put
them through the mincer. Now put the minced apples in a large
bowl and pour 1 1/2 gallons of cold water over them. Cover the
bowl and leave for a week but stir well ever day using a wooden
spoon. After the week strain the liquid of through muslin into
another bowl or jug. add the 3 lb. of granulated sugar and juice
and grated rind of the two lemons and one orange. Stir well
till all of the sugar has dissolved, then cover the blow and
leave for twenty-four hours. It is then ready to strain and
bottle.
    This is a delicious fruit drink when it is first made and if you
have children they will love it and it is quite safe for them. It
dose how ever start to turn into wine after the first week or
so. If you leave for four months you will find it has turned into a
very clear pleasant tasting wine
      Cork the bottles rather loosely at first and gradually push
them in as the wine stops working. This recipe will produce 1
gallon of wine. But because of the no yeast factor care should
be used in its making.

Compliance with the law in your own Country is the obligation
of the reader and I can accept no liability in the event of
anyone using these instructions if the law in their own Country
does not permit the distillation of alcohol.

PLEASE EMAIL ME AND LET ME KNOW WHAT YOU THOUGHT