Thumper still how to#
Thumper still free#

Strain juice into secondary (demijohn) and fit airlock. Cover and ferment 3 days, stirring daily. Cover primary with cloth, wait 12 hours and add yeast. Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary.

Thumper still free#

(4)WATERMELON-ELDERBERRY MOONSHINE BRANDYĬut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). The spirit should be aged at less than 65%abv, to prevent vanillins from clouding up the smokey sweetness from the maple syrup. Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor)- this will taste JUST like the store bought spirit- but will be a LOT smoother. The premium brand called Gentlemen J is aged in the same way, with the same grain bill, but it is filtered through maple charcoal again after aging.

Cut it back to 80 or 90 proof for a smooth taste. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. But instead of aging in oak barrels, you can fish out a piece of half burned white oak from the fire place, crush it up and place this in the container with your product. It then is placed in new, charred American oak barrels where it ages for 5 years, 6 months before it is bottled. After fermentation, it is distilled once in a pot still with a thumper, then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). Wait until it has cooled to 68 degrees before adding your yeast. Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. It consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed). Fit fermentation trap, and set aside for 4 weeks. Stir daily for 1 week and strain off raisins. Cover well with cloth and add yeast after 24 hours. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel.

Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. (2)WATERMELON-PEACH MOONSHINE BRANDY for five gallonsĮxtract the juice from watermelon and peaches, saving pulp. The old-fashion way of making corn liquor-with real corn-just is not feasible time wise. The meal will settle and burn in the bottom of your still. You can substitute corn meal for the grain (horse feed) but I don't recommend this for pot stills cuz you can't filter it well enough. Here is another moonsĤ-5 days later it's ready to run! This is an old-timer recipe and works quite well.

Thumper still how to#

Use a siphon or a bucket to transfer the wash to the still.įor instructions on how to distill, click here. Also, he's after the idea that wild yeast will start the fermentation within the mash.Īfter a couple of days, when all activities in the mash has stopped, it should be ready to be distilled. You see here that we did not mention any addition of yeast, Popcorn said that the malt (any kind or combination of corn, barley, rye) is what makes it work - so he's using it here as alternative to distiller's yeast.

The following day the mix should be bubbling on top, stir it one last time and then leave it. Here are the best recipes I have found scouring the internetĢ5 pounds coarse ground white corn meal, enough to fill half of your barrel/containerĥ0 pounds of sugar – 1 pound of sugar per gallon of water of total volumeġ gallon of malt – can be corn, barley, rye or a combination.īoil the water and pour over the cornmeal to cook.