Crack WORKed Corn Mash Recipe Moonshine

Crack WORKed Corn Mash Recipe Moonshine

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How to Make Cracked Corn Mash for Moonshine

If you want to make moonshine at home, you need to start with a good mash. A mash is a mixture of water, grains, and sugar that is fermented by yeast to produce alcohol. One of the most popular and traditional mashes for moonshine is cracked corn mash. Cracked corn is corn kernels that have been broken into smaller pieces, which makes them easier to cook and ferment. In this article, we will show you how to make cracked corn mash for moonshine using a simple recipe and some basic equipment.

What You Need

Before you start making your cracked corn mash, you need to gather the following ingredients and equipment:

6 gallons of water

8 pounds of cracked corn

1.5 pounds of malted barley

Sugar (optional)

One pack of yeast (usually 11g)

Heat source (electric or propane burner)

Thermometer

Mash pot

Spare bucket for aeration

Long spoon

Cheesecloth

Auto-siphon

Fermentation bucket

Hydrometer

Airlock

Moonshine still

What You Do

Once you have everything ready, you can follow these steps to make your cracked corn mash:

Heat 6 gallons of water in your mash pot to 165ÂF. Turn off the heat source and stir in 8 pounds of cracked corn. Keep stirring for 7 minutes.

Let the mixture cool down to 152ÂF, stirring occasionally. This may take an hour or more.

Add 1.5 pounds of malted barley and stir well. The malted barley contains enzymes that will convert the starches in the corn into sugars.

Cover the mash pot with a lid and let it sit for 90 minutes. This is called the saccharification rest, where the enzymes do their work.

After 90 minutes, check the specific gravity of the mash with a hydrometer. It should be around 1.060, which means there is enough sugar for fermentation. If it is lower, you can add some sugar to boost it up.

Pour the mash into a spare bucket and aerate it by stirring vigorously or shaking it. This will introduce oxygen into the mash, which will help the yeast grow.

Pitch the yeast into the mash and stir well. You can use any type of yeast, but we recommend using a distiller's yeast or a champagne yeast for higher alcohol tolerance.

Transfer the mash into your fermentation bucket and attach an airlock to it. Place it in a dark and cool place and let it ferment for about a week or until the airlock stops bubbling.

Your cracked corn mash is now ready for distillation. Siphon it into your moonshine still using a cheesecloth to filter out any solids. Follow the instructions of your still to distill your moonshine.

Tips and Tricks

Here are some tips and tricks to make your cracked corn mash better:

You can use flaked corn instead of cracked corn if you want to save some time and effort. Flaked corn is pre-gelatinized, which means it does not need to be cooked before adding the malted barley.

You can add other grains or flavorings to your mash if you want to experiment with different tastes. For example, you can add some rye, wheat, oats, or molasses.

You can reuse your yeast from one batch to another by collecting some of the sediment at the bottom of your fermentation bucket and storing it in a jar in the fridge. This will save you some money and give your moonshine more character.

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