Moonshine Vodka, 70 cl

Product Information

As long as the spirit coming off the still is at or above 95% alcohol by volume (ABV), and as long as it is then cut with water to no less than 40% ABV when bottled, you’ve got a vodka. Another aside… here’s an article that conflates the actual definition of moonshine with the more gimmicky modern commercial interpretation of a clear and unaged whiskey.

Distilleries bring two materials into close proximity – alcohol vapor and heat sources – that can cause disastrous explosions when not managed correctly. I then had to split the the wash/mash in to 2 fermenters with airlocks to avoid this happening again. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.But just as with vodka, as long as the spirit is then cut with water during the bottling process such that it’s still above 40% ABV when bottled, it’s a whiskey. when making your cuts, its not as cut and dry as doing it specific percentages, its more about the taste of the spirit.

We are going to make a Yeast Starter, Using a sterilized jug half fill it with liquid from the fermenter, let it cool to the working temperature of your yeast, which should be between 18 - 25 degrees C but check your yeast for its working temps. Our Barrel Aged Moonshine is truly a testament to the quality of moonshine coming from Ash and his team. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). Other non-essential cookies are used to track visits anonymously and collect information for making reports. this does not mean your mash or wash has gone bad this just means the yeast is producing sulphides which stink.

so thats the first run, now all you have to do is run it 2 more times, Put water in your still enough to cover the element then put in your spirit and do the same again, take cuts, each time the hearts will be smoother. When it comes to commercial sellers, examine whether the “moonshine” label is proclaiming a whiskey or a vodka. Following traditional methods, we only use the best natural ingredients for our spirits and liqueurs. A quick aside, Patrick… it’s worth noting that the “oak barrel” requirement is a phenomenon unique to American and Scottish law.

Whatever clandestine distillers can get their hands on and want to work with (under cover of darkness, by the light of the moon—thus the term) is fair game.I had a go at making Potato Vodka, I have heard of it being made before in Russia and Poland and there are various recipes out there for it. this is not normally a problem for a sugar wash, and you can sometimes get away with it on an All grain as well. In summation, New Scotch Spirits will never legally sell any brand of spirit under the “moonshine” moniker. I used a wire coat hanger to hold the sieve over a fresh fermenter and emptied the other 2 in it through the sieve.

chop them up like you would be making mash potato, I chopped most of mine up in to 8 pieces, put them in your source pan with a little water. First off you will need a still to turn the low level of alcohol in to spirit, traditionally vodka is done in a pot still and is processed multiple times.With a slightly sweet finish, this sipping vodka can be enjoyed straight from the freezer or used as part of your favourite cocktail. stir your yeast in to the jug and let it sit until the fermenter has reached the working temp of the yeast, then pour it in and give it a good stir, try and get some air in there with it if you can this will help the yeast get going before it gets in the main fermenter and should speed things up a little. You should also be allowing your fermenter to cool to the same temp at this point as well, it will cool slower than the jug because of the volume. When whiskey comes out of the still, it's so clear it looks like water—and moonshiners bottle it just like that.