Tennessee Hillbilly Shows how to Make Moonshine at Home

This part here is the pot That’s what you put your mash in And uh this is the cap right here You pour your stuff in there, put your cap on and connect all this back up You boil this, the steam comes up, goes over here, down through this pipe to the bottom of this And then this pipe just goes in the top This thing will fill with steam and it’ll go right on over and go down through this worm And then it comes out here After you run about a quart, you pull this stopper out, you pour it back in here This part’s called a thumper It makes a thumpin sound when this steam boils through this uh liquid down here And that’s kinda like an extra filter on it And uh this thing stays full of water and cools the steam and condenses it back into a liquid And the first that comes out is high alcohol, high grade alcohol It’s probably 180 or 190 proof, whatever And it gets weaker and weaker as you run A little still like this will probably make maybe a gallon or two Of course, this is the complicated end If you want to see a real simple way, uh, I’ll take you up here to the cabin and show you a real simple way you can do it with a pressure cooker Well we went down and checked out the little still in the woods, and now I’m gonna show you the simplest way you can possibly make this stuff First thing you need is five gallon, or uh, five pound of cornmeal Pour it in, and you need plain cornmeal It won’t work if you got self-rising You need five pound of cornmeal and five pounds of sugar Just dump that in Now we need a couple gallons of hot water And we just dump that in A gallon at a time works good, and just stir it up, that way you can get all that sugar dissolved Hard to dissolve it when you’ve got five gallon of water in there You need a pound of sugar with a gallon of water That’s stirred pretty good We’ll put another gallon of water in it and stir it some more This is not corn whiskey Because pure corn whiskey is made out of nothing but corn We put sugar in this because to do it the other way is a long process and it’s complication What we’re trying to do is to do it simple That feels like it’s stirred pretty good I’ve got three more gallons of water, to make five gallons And we’ll stir that a little more

This is Fleischmann’s Yeast, for baking bread But, we’re not baking bread ha ha ha ha You want to stir this as you put it in cause it’ll lump up and won’t work good You need a thermometer to put in this, so you can check and see how hot it is You want it about 90 to 95 degrees If you get it too hot it won’t work, if it’s too cold it won’t work So it needs to stay around that uh temperature And if it should get cold on you, take a jug and fill it full of hot water and just lay it down in there and it’ll sink And it’ll warm that back up and keep you working right And that’s about all there is to putting it together This is what it should look like the second day You can see how the bubbles are working and it’s bubbling all over Can you see that? I have a thermometer in this thing to keep check on the temperature Right now we’re running a little over 90 degrees, which is about where you need to be Between 90 and 95, somewhere in that neighborhood Maybe even 100 but not over that Notice all the bubbles is working, uh, that’s when you’re making alcohol That’s about what it should look like the second day This is what it should look like the third day There’s not much activity, but there’s still a few bubbles so it’s still working some You keep watching it a little bit and you may see a few more bubbles come up It’s not doing much It’ll be ready to run tomorrow Now this is what it should look like maybe on the fourth day Sometimes it takes a little longer, sometimes a little less, but when it quits bubbling, that’s all you It’s worked out all the alcohol you’re gonna get From this point on, if you don’t run it today, you’ll get less tomorrow than you would today So today’s the day to run it An old pressure cooker I picked up at a flea market I took the pressure gauge out, and went to the hardware and bought a roll of 3/8 copper and a fitting that fits on it A compression fitting And this end is a pipe plug and you can get that will fit about anything You just put that in the hole, where we took out the uh pressure gauge Not much to that Now, this part, we got an old paint bucket here We’ll bend this thing around to get a good fit on it That looks good enough This is just a five gallon bucket We’re gonna drill a hole right close to the bottom of it

That’s a 3/8 copper so I drilled a 3/8 hole We don’t need all this coil so I’ll straighten some of it back out That ought to be enough Then we’ll turn this part out so we can get it out through this hole Put this end through this hole and bring this over this way It will go right into this fitting And we’ll tighten that down Get this good and tight Don’t want to lose any steam Now we can take it back off We’re not ready to do that yet The compression fitting is already on there so we can connect any time we want to I’m gonna set this aside for a minute Slide this right over here We’re gonna dip this mash out and do this real slow so you don’t stir it up too bad We only want the clear stuff We don’t need all that meal in here That gets up around the side and it’ll scorch Make a awful taste I personally like rye whiskey the best but that’s a little more complicated and a little harder to find Anybody can find cornmeal anywhere This is about a 15 and a half quart pressure cooker So by the time we get all this out, except all the meal that’s in the bottom, we’ll about have it full And if you got more, well you can run some more later Getting down to the meal now That meal all settles in the bottom When it gets through working I’m gonna leave about an inch clearance so we don’t boil it over You boil it too strong, you get this beer over in the That ought to be enough Now I gotta move all this out of the way and get my stove up here And we’ll set this right on one of the eyes And we’ll light a fire and get this thing going That’ll take a little while to heat Meanwhile, we’ll be setting all the rest of this stuff up

Turn this Need to lock this down good, cause we don’t want to lose the steam That’s the liquor, in the steam Ok So that’s gonna cook a while We’ll get this other part set up We can go ahead and hook that up now Ok now we gotta put a sealer on this, right around this cause we don’t want any water coming out We need our worm kinda straight so it don’t have water trapped in it Ok I need to put this under here to jack this up just a little bit Because I’ve gotta bottle right here I’m gonna be running in Need a little room So we got that part fixed Now we gotta put a sealer around this tube cause we don’t want water running out Gotta have this bucket full of water It’s good if you do this the day before with some kind of a good sealer And I do this just in case it leaks If it does, what runs out will follow this string and it’ll drip on the floor instead of in your whiskey Ok we should be ready to go there for that part Now this has been heating for about oh maybe 20 minutes, 25 minutes and I can feel the steam getting up in the pipe When it starts getting over here, you can tell about where it is It’s about right here right now So it’ll be another, oh, 5 or 10 minutes before it starts running We need to fill this container full of cold water When that steam comes over here this cold water will condense it back into a liquid, which hopefully is alcohol This is pretty hot all the way over to here so it won’t be but just a minute before it starts running I’ve got a little leak right here, the reason you need to do that the day before you run But that’s not getting in the whiskey so we’ll be alright Ok, it’s beginning to run We’ll put a little cotton in there to filter it and I need to turn this flame down a little We need to run a real small stream Just about like that The reason I use this type of stove, you got good control on your heat I gotta get me a little taste of that

About a spoonful’s all you need Tastes pretty good I’ll give my camera man a drank, he’s liable to mess up All you can do now is be patient Just wait for it I’m gonna move over to the other side so I can taste it again ha ha Still good Move this and see what that looks like Looks like alcohol to me When you make a small amount like this it can be running alcohol for a while and then it can just quit running alcohol and start running weak whiskey or almost water And this is the first run, it’s called a sweet mash And you don’t usually make much on your first run The next run should make maybe a quart but this run it won’t be all that much I’m gonna look at it again Yep, it’s still, still running liquor Gonna sample it again Still tastes good! I need to show you something about the bead So how that bead is big bubbles and it’s staying on there So that’s well over 100 proof right there Ok I poured that other we just looked at in this jar so we can see what it looks like now We run almost another half a pint

And it’s still, still beadin good As long as them beads come up there and stay, we’re doing alright We’ve already made a pint In a good old mason jar Now we’ll let that run a little while and see what we got Well we’ve run about another half a bottle full Let’s look and see what we got now It’s still pretty high We’re making a lot more than I thought we would You don’t make a whole lot on the first run usually Set that aside and see what happens Real low so you got a little bitty stream You get it too hot, it’s not good and this needs to stay cool You can see the bead on that That’s the first pint we run If it’s weak that bead won’t stay on there very long It won’t look like that Ok we might better check that bead again See if we’re still making liquor Yeah it’s still making liquor but it’s getting down to about a hundred proof now Pour a little of this in this jar and run a little more and see what we got Well we gonna look at it again and see what we’re doing That’s getting down to about a hundred proof The bubbles stay on there for a good while They’re half under the water and half on top That’s about a hundred proof When it gets down to that, I quit runnin cause the more you run now the worse it’ll taste So, it’s all over 100 proof so if you want it weaker than that you can cut it with water and get a better taste But I like it straight So that’s all we’re gonna run We’re gonna turn our flame off now Let that thing cool for a few minutes and then we’ll put up a sour mash run This is the first pint that we run, you see the bead on that It don’t stay on there very long And this we quit running as soon as it got down weak and that bead’s staying on there good That’s still well over a hundred proof That’s not much but it’s more than we had before we started Ok this thing has cooled off so we’re gonna disconnect it This thing’s still a little bit hot but we want it to be pretty warm This is what’s left out of that run There’s probably another gallon in there that you could run if you wanted to fool with it and make a little bit more But I’m just gonna leave it in there cause it’ll come out high alcohol next time So I’m gonna take what’s in this pressure cooker and put it back in there while it’s hot so it’ll cook that meal If I don’t get burned Set this here out of the way Try to not get burned I hope that don’t melt my cooler This time I’m only gonna put a half a bag of cornmeal because you’ll accumulate a lot of cornmeal after a while

So I’m just gonna put a half a bag in here But I’m still gonna put five pounds of sugar in it We’ll stir that in real good You don’t want to put your yeast in yet because it’s too hot and it’ll just kill the yeast But after you let this cool down for oh a little while, when you get down to about a hundred degrees, maybe 95 to 100 you need to check it or it’ll kill the yeast and it won’t work Don’t want anybody to be disappointed That hot water melts that sugar real good and it cooks that meal in And since this has been run, it’ll be a sour mash run and you should make a good quart out of it We almost made that much that time, which is unusual And all you gotta do is wait about four days until this thing looks like that last one I showed you On about the fourth day it should clear up and look about like that You may get a little bigger cap on it this time since we got more cornmeal in it And like I say, you need to wait until it cools down before you put the yeast in it And that’s all there is to making moonshine