Many proud fortunes were established in this country by an ancestor who was adept at “Moonshin” as we all know, this occupation is “agin” the law but there is no law that prohibits knowing how --- so here’s how! The above diagram is a very simple “rig” to show the distillation of alcohol. (Fig A) the copper cooker. This contains the heated mash or beer. After the mash has been put in the cooker, the cap (Fig. B) is fastened on top and usually pasted with a putty-like mixture made of flour and water to seal the seam. (Fig. C) is the slop arm. Spent beer is drained out of this pipe. It is closed with a plug stick and a wad of rags on the end. (Fig. D) Tapering cap arm conveys steam from the still to the copper worm. (Fig. E) barrel containing the worm and a constant circulation of cold water. (Fig. F) water pipe or sluice, as the alcohol vapor passes through the cold coil, it is condensed and turned back into liquid flowing out the end of the coil. It is usually strained through hickory coals to remove the fusel oil. Distillation is based upon the fact that both water and alcohol become a vapor when heated, but each at different temperatures. Alcohol vaporizes at 176° F., while water becomes vapor at 212° F. to separate them, the mash is heated to about 176°. Cooking is therefore, very important among mountain distillers. The fire should be even and gentle, but hot. If the fire becomes too hot, the vapor will carry to much steam, or the mash will scorch, of the still could explode. The first run-off, commonly called singlings is a murky liquid full of excess water, fusel oils (Barda Grease)and other poisonous substances. A second run “Doublings” of the first run at a lower temperature purifies it and makes it crystal clear. Proof varies from about 10 proof to 200 proof on this run as it progresses. If the second run is made in the same still, the pot, or cooker must be cleaned. This is done by emptying the slop (Spent Mash) and washing out the cooker with some of the unstrained beer left in the original mash barrel. This technique is claimed to make the whiskey especially smooth and mellow. The cooker is then wiped clean with a cloth, after which it is ready for the singlings to be doubled. When six men start to make moonshine, they are like six women making a cake; no two work exactly the same. Every man has his own recipe for making whiskey, but the basic recipe for good mash is as follows: Whole grain white corn should be examined and any grains that are rotted, mildewed, or discolored, should be discarded. The next step is to put the clean grain in a barrel, cover with warm water, and leave it for 24 hours then drain and place in a sprouting tub which has a sieve in the bottom. Warm water is poured into it from time to time, and a hot cloth placed over it to remain as the water drizzles out. The corn kernels are kept wet and warm and should have 2 inch sprouts after 3-4 days. It is then dried by heat, or in the sun, and coarsely ground into a meal called “Chop” or corn grits. The ground corn is then put into a barrel, about one bushel to a half barrel of hot water for fermentation. Kept (in a warm place and at the right temperature for 3-5 days, the mash is then thinned out with warm water and rye malt added. If sugar is used, it takes about 10 pounds to the barrel with malt. Four days later, 35 pounds of sugar and a half gallon of malt are then added to each barrel. Stir and allow the mash to work for 5 more days before running through the still. Then you start running from the “Revnoors”
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