"Mighty Mighty Pleezin..
          My Pappy's Corn Squeezins'"


          Grandpa always said you could tell it was good moonshine if

          "..it could make a mouse bite off a cat's tail..."

          And speaking of critters, I am told by a very reliable source
          that as a child in Tennessee it was not uncommon to go to
          his daddy's still on any given morning and find critters in the
          brew!  Boy! I'll bet they had permanently fixed smiles.  He
          also told me that they always  had to "sign" for sugar they
          purchased, which exceeded a given amount.  I'm sure this
          was to help the "Revenuers" in their quest for locating and
          destroying the stills that filled the hills.
          Makin' good moonshine is quite an art. It takes lots of time
          and practice before you can whip up a good batch.  There
          have always been many different ways of making moonshine,
          Some folks would add a certain ingredient or use a certain
          method to make their distinct taste.  The recipes on this page
          are very basic renditions and I claim no ownership.  I don't
          even know if they would pass Grandpa's test for good 'shine.
           

                       
          "By The Book instructions..."
      In making "white lightnin" the first step is to convert the starch of the grain into sugar.
      (Commercial distillers use malt)
      This is done by "Sprouting" the corn. Shelled, whole corn is covered with warm water
      in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from
      time to time as it drains.  Keep in a warm place for about 3 days or until the corn has 2
      inch sprouts.
      Dry it and ground it into meal.Make mash with boiling water.Add rye mash,that has been
      made the same way..if you have it.. Yeast (1/2lb per 50 gallon of mash) maybe added to
      speed up fermentation if you have it. Without it, it takes 170 days..or more..instead of 4.
      Either way, it must be kept warm.
      When the mash gets thru "workin" or bubbling up and settles down, it's ready to run.
      At this stage, the mash has been converted into a carbonic acid and alcohol called a
      "wash"and it is sour.
      The "cooker" has two main parts (top & bottom).The mash is put inside, the top is pasted
      on with a "red dog" paste.This is so if the fire gets too hot,and pressure builds up..the
      top will blow off,  without wrecking the still. In the top of the cooker is a 20 ft long
      coiled copper pipe ("arm") which projects over one side and tapers down from 4-5 in pipe
      to one about 1 1/4 in. called the worm.

      The first run off ("singling") is weak and impure and must be redistilled to rid of water
      and rank odors. For the second run off ("doublings") the cooker is cleaned out, and then
      the singlins are run thru again The first qt is about 200 proof...way to strong and towards
      the last it will be weak about 10 proof.  The skill is in making it about 100 proof.

      If a tbsp of liquid doesn't flash when tossed to the fire, it's too weak to bother with any
      more.To test for proof, a small glass is used.  When the bubbles rise half way up then
      settle, then it's the right proof.  Filter thru charcoal, and it's ready for consumption.
       


      Muscadines, found in the Southeastern states, are about 1 1/2-inches in size and have a
      large, tough outer skin. They don't grow in tight bunches like grapes, but in clusters of
      4 or more fruits. They're commonly used in jams, jellies, wines, or any other grape recipes
       

               MUSCADINE WINE
        •1 gallon Muscadine grapes •1 quart boiling water •2 1/4 cups sugar •2/3 cup vodka
       Stem and wash the grapes; drain. In a large stoneware crock or bowl, mash them well.
       Pour boiling water over the mashed fruit. Cover the container with a double thickness
       of cheesecloth and leave in a cool, dark place for 24 hours. On the second day add the
       sugar, replace the covering, and leave for another 24 hours. Next day, strain out pulp,
       seeds, and skins, extracting as much juice as possible. Cover with fresh cheesecloth and
       leave for 3 days. Day seven, add the vodka, cover tightly with a heavy lid, and leave for
        2 days. Bottle in sterile, thoroughly dry containers. Store in a cool, dark place for 3
      months before using.  Bottle and seal.  Wine improves with age.
               
              DANDELION WINE
              2 qts.dandelion blossoms,fresh
              4 Qts.water
              3 lbs. sugar
              1 egg white (beaten)
              1 yeast cake (pkg)
              Juice from 4 lemons
              Juice from 2 oranges
      Take boiling water and pour over flowers. Best to use crock or stone jar. You let this
      stand for a day and a half.Strain, then add sugar and juices. Let stand for a day.(24hrs)
      Now add yeast, watch for scum to rise, then add egg white. Let stand 3 full days before
      strainin and bottlin...
       
       
       
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