HOW TO USE A BOSTON SHAKER RECIPES
5 WILD MOONSHINE MASH RECIPES YOU SHOULD TRY! – ADVANCED ...
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.
Provided by Advanced Mixology
Total Time 168 hours
Prep Time 168 hours
Yield 1-10
Number Of Ingredients 4
Steps:
- 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!
Nutrition Facts : ServingSize 1-10
5 WILD MOONSHINE MASH RECIPES YOU SHOULD TRY! – ADVANCED ...
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.
Provided by Advanced Mixology
Total Time 168 hours
Prep Time 168 hours
Yield 1-10
Number Of Ingredients 4
Steps:
- 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!
Nutrition Facts : ServingSize 1-10
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