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How to Make Moonshine Mash Download Article 170 Recipe Ratings | Success Stories Reviewed by Sander Raav
Last Updated: April 10, 2025 References
Download Article
Mixing the Ingredients
|
Fermenting the Mash
|
Distilling and Filtering the Mash
|
Ingredients
|
Video
|
Q&A
|
Warnings
|
Things You'll Need
|Show more|Show less X
This article was reviewed by Sander Raav. Sander Raav is a Mixologist based in Seattle, Washington. He is the founder of Seattle Bartending Company, which offers Cocktail Workshops and Classes. He has over 15 years of experience bartending in multiple high-end restaurants, including 8 years as Bar Manager at The Tin Table. He has held positions as a bartender, bar manager, and as treasurer for the Seattle chapter of the United States Bartenders Guild. Sander has created and organized many bartending events, fundraisers, cocktail classes, and presentations. He has participated in many cocktail competitions and has garnered over a dozen wins and placements in the top 3 of national and local competitions. Thanks to his extensive competition and cocktail knowledge, he has also judged many competitions as well. In 2020, he founded Shake, Stir & Savor, a mixology education program, and has been offering live and virtual cocktail classes since. In his classes, Sander teaches his students to think like bartenders, while making concepts simple, easy to grasp, and replicable. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 464,923 times.
Moonshine mash is a popular way to make an alcoholic beverage using a few basic ingredients. Start by mixing the cornmeal, sugar, water, and yeast together. Then, ferment the mash so it becomes alcoholic and distill it so it tastes great as a drink. You can then sip moonshine mash on its own or add it to cocktails or other drinks for a little kick.
Ingredients
2.5 pounds (1.1 kg) ground cornmeal
10 pounds (4.5 kg) white granulated sugar
10 gallons (38 l) of water (distilled if possible)
1⁄2 ounce (14 g) active dry yeast, preferably Turbo
1 to 2 cups (0.24 to 0.47 l) water
1-2 bags dried fruit (optional)
Steps
Part 1 Part 1 of 3:
Mixing the Ingredients
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1 Boil 10 gallons (38 l) of water in a 20 gallons (76 l) stainless steel pot. Allow the water to reach boiling temperature, with large bubbles on the surface of the water.[1]XResearch source
Use a pot that has been sterilized and cleaned. Do not use a pot that appears dirty or stained.
2 Stir in 2.5 pounds (1.1 kg) of cornmeal and boil for 5-7 minutes. Once the water comes to a boil, pour in the cornmeal and use a wooden spoon to mix it in. Continue to stir it until it becomes thick.[2]XResearch source Advertisement
3 Reduce the heat to 150 °F (66 °C). Turn down the heat so the cornmeal stays warm but is no longer boiling. Use a thermometer in the cornmeal to ensure it stays at the right temperature.[3]XResearch source
Cooling down the cornmeal will ensure it interacts properly with the yeast when it is added.
4 Add 10 pounds (4.5 kg) of sugar and 1⁄2 ounce (14 g) of yeast. Pour the sugar and yeast into the cornmeal. Use a wooden spoon to combine. Stir it for 5-10 minutes. The mixture should become soupy and thin.[4]XResearch source
Remove the mash from the heat once the sugar and yeast have been mixed in.
5 Put in dried fruit mash if you'd like more flavor. If you'd like to give the mash a more fruity flavor, soak 1-2 bags of dried fruit in 1 to 2 cups (0.24 to 0.47 l) of water. Then, mash the dried fruit up in the water so it becomes more of a juice. Pour the dried fruit mash into the cornmeal mixture and mix it in with a spoon.[5]XResearch source
Try a fruit mash with bananas, apricots, and pineapple to add flavor. A dried fruit mash with blue berries, cherries, and strawberries can also give the mixture a nice fruity taste.
Advertisement Part 2 Part 2 of 3:
Fermenting the Mash
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1 Cover the mash and place it in a cool, dark place. You can leave the mash in the pot and place a lid on it or lay a cloth over it. Put the mash in a basement, cellar, or in the back of a closet so it can ferment. The temperature of 60 °F (16 °C) or lower is ideal.[6]XResearch source
You can also pour the mash in an empty cooler and put the lid on it so it can ferment.
2 Allow it to ferment for 4-5 days. Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment.[7]XResearch source
3 Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface. This is usually a sign the mash is ready to be distilled.[8]XResearch source
If the mash still has a lot of smaller bubbles on the surface, it may not be ready to distill and need more time to ferment.
Advertisement Part 3 Part 3 of 3:
Distilling and Filtering the Mash
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1 Distill the mash in a copper still if you have one available. Rent a copper still from your local brewing supply store or buy one. Look for a copper still made for homebrewing, as they will be smaller and more compact. Then, pour the mash in the still and distill it, following the directions attached to the copper still.[9]XResearch source
You may want to invest in a copper still if you plan to make moonshine mash, and other home alcoholic beverages, often.
A 13 gallons (49 l) copper still can range in price from $900-$1,300 USD.
2 Use a pressure cooker and a copper pipe as a makeshift still. Bring the mash to 173 °F (78 °C) in the pressure cooker. Attach a coiled copper pipe to the vent of the pressure cooker with electrical tape. Run the copper coil through a bucket of cold water and put the end in a clean container. As the mash cooks, the vapors from the pressure cooker vent will run through the copper pipe and condense into moonshine. The moonshine will then move through the pipe into the clean container.[10]XResearch source
This is a homemade approach to a copper still, so you may need to monitor it to ensure it works correctly. Check that the mash stays at a constant temperature so it can condense into moonshine.
3 Allow the mash to cool. Once you have distilled the mash, let it come to room temperature. The mash should look like a clear liquid with impurities still floating in it.[11]XResearch source
4 Filter the mash using cheesecloth and a strainer. Place a large plastic strainer over a large soup pot. Then, drape the cheesecloth over the strainer. Put a smaller strainer over the cheesecloth, holding it over the cheesecloth with your non-dominant hand. Hold a spoon with your dominant hand and scoop the mash into the smaller strainer. Lift the smaller strainer up to remove larger impurities, such as large pieces of cornmeal or fruit.[12]XResearch source
You can then squeeze the cheesecloth to remove any smaller impurities from the mash. The cheesecloth should get rid of the stuff sitting on the surface of the mash, or the head, so the mash runs clear.
Repeat this process until you have strained out all the mash. It should appear clear and clean in the soup pot.
Throw away the impurities once you have strained them out of the mash.
5 Store the moonshine mash in airtight glass jars. Make sure the glass jars are sterile and clean. Keep them in a cool, dark place, sealed tight. You can then sip moonshine mash on its own or add it to cocktails and other drinks.
Moonshine mash should last for at least 6 months-1 year, if stored properly.
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Community Q&A
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Question How can I add flavor to my moonshine mash? Community Answer You can buy flavoring or put sliced fruit, like peaches and apples, inside the bottle for a month or two. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 15 Helpful 37
Question Should I stir the corn mash before distilling to make the mash work more if there is still starch? Community Answer Yes, as results tend to be better when you stir it before distilling, to make the mash work. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 12 Helpful 26
Question Do I strain the mash before putting it into the boiler? Community Answer Yes indeed. If you allow any solids in your wash, they will settle to the bottom of your cooking pot and burn. If you've ever had a few pinto beans burn in the pot, you'll know what kind of taste you'll have in your liquor. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 11 Helpful 28
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Warnings
Producing mash for alcoholic spirits or moonshine, either for private consumption or sale, is illegal in the United States[13]XResearch source and many other countries without proper licensing and permits. Thanks Helpful 2 Not Helpful 2
Making moonshine with a home still can put you at risk of bacterial contamination and alcohol poisoning. Proceed at your own risk. Thanks Helpful 0 Not Helpful 0
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Things You'll Need
20 gallons (76 l) stainless steel pot
Stove top or outdoor stove
Liquid thermometer
Long-handled wooden or metal spoon
A pressure cooker
A coiled copper pipe
Electrical tape
A copper still
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Reviewed by: Sander Raav Mixologist This article was reviewed by Sander Raav. Sander Raav is a Mixologist based in Seattle, Washington. He is the founder of Seattle Bartending Company, which offers Cocktail Workshops and Classes. He has over 15 years of experience bartending in multiple high-end restaurants, including 8 years as Bar Manager at The Tin Table. He has held positions as a bartender, bar manager, and as treasurer for the Seattle chapter of the United States Bartenders Guild. Sander has created and organized many bartending events, fundraisers, cocktail classes, and presentations. He has participated in many cocktail competitions and has garnered over a dozen wins and placements in the top 3 of national and local competitions. Thanks to his extensive competition and cocktail knowledge, he has also judged many competitions as well. In 2020, he founded Shake, Stir & Savor, a mixology education program, and has been offering live and virtual cocktail classes since. In his classes, Sander teaches his students to think like bartenders, while making concepts simple, easy to grasp, and replicable. This article has been viewed 464,923 times. 170 votes - 83% Co-authors: 7Updated: April 10, 2025 Views: 464,923 Categories: Featured Articles | Alcoholic DrinksArticle SummaryX
To make moonshine mash, boil water in a 20 gallon pot. Add cornmeal and boil for 5-7 minutes. Then, reduce the heat and add sugar and yeast. Stir the mixture for 5-10 minutes, until it becomes soupy, and remove it from the heat. If you want to add more flavor, mash dried fruit in water until it becomes more of a juice and add it to the mash. Place the mash in a cool, dark place to ferment for 4-5 days. To learn how to distill and filter the mash, keep reading!Did this summary help you?YesNo
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Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Reviewed by: Sander Raav Mixologist Co-authors: 7Updated: April 10, 2025 Views: 464,92383% of readers found this article helpful. 170 votes - 83% Click a star to add your vote
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Download Article 170 Recipe Ratings | Success Stories Reviewed by Sander Raav 
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Reviewed by: Sander Raav Mixologist This article was reviewed by Sander Raav. Sander Raav is a Mixologist based in Seattle, Washington. He is the founder of Seattle Bartending Company, which offers Cocktail Workshops and Classes. He has over 15 years of experience bartending in multiple high-end restaurants, including 8 years as Bar Manager at The Tin Table. He has held positions as a bartender, bar manager, and as treasurer for the Seattle chapter of the United States Bartenders Guild. Sander has created and organized many bartending events, fundraisers, cocktail classes, and presentations. He has participated in many cocktail competitions and has garnered over a dozen wins and placements in the top 3 of national and local competitions. Thanks to his extensive competition and cocktail knowledge, he has also judged many competitions as well. In 2020, he founded Shake, Stir & Savor, a mixology education program, and has been offering live and virtual cocktail classes since. In his classes, Sander teaches his students to think like bartenders, while making concepts simple, easy to grasp, and replicable. This article has been viewed 464,923 times. 170 votes - 83% Co-authors: 7 Updated: April 10, 2025 Views: 464,923 Categories: Featured Articles | Alcoholic Drinks Article SummaryX
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1 Boil 10 gallons (38 l) of water in a 20 gallons (76 l) stainless steel pot. Allow the water to reach boiling temperature, with large bubbles on the surface of the water.[1] 
2 Stir in 2.5 pounds (1.1 kg) of cornmeal and boil for 5-7 minutes. Once the water comes to a boil, pour in the cornmeal and use a wooden spoon to mix it in. Continue to stir it until it becomes thick.[2] Advertisement 
3 Reduce the heat to 150 °F (66 °C). Turn down the heat so the cornmeal stays warm but is no longer boiling. Use a thermometer in the cornmeal to ensure it stays at the right temperature.[3] 
4 Add 10 pounds (4.5 kg) of sugar and 1⁄2 ounce (14 g) of yeast. Pour the sugar and yeast into the cornmeal. Use a wooden spoon to combine. Stir it for 5-10 minutes. The mixture should become soupy and thin.[4] 
5 Put in dried fruit mash if you'd like more flavor. If you'd like to give the mash a more fruity flavor, soak 1-2 bags of dried fruit in 1 to 2 cups (0.24 to 0.47 l) of water. Then, mash the dried fruit up in the water so it becomes more of a juice. Pour the dried fruit mash into the cornmeal mixture and mix it in with a spoon.[5] 
1 Cover the mash and place it in a cool, dark place. You can leave the mash in the pot and place a lid on it or lay a cloth over it. Put the mash in a basement, cellar, or in the back of a closet so it can ferment. The temperature of 60 °F (16 °C) or lower is ideal.[6] 
2 Allow it to ferment for 4-5 days. Moonshine mash made with Turbo yeast will ferment within 4-5 days. If you use bread yeast, it may take up to 1 week for the mash to ferment.[7] 
3 Check the mash for large bubbles on the surface. After 4-5 days, check the mash to see if there are large bubbles that are moving very slowly or sitting on the surface. This is usually a sign the mash is ready to be distilled.[8] 
1 Distill the mash in a copper still if you have one available. Rent a copper still from your local brewing supply store or buy one. Look for a copper still made for homebrewing, as they will be smaller and more compact. Then, pour the mash in the still and distill it, following the directions attached to the copper still.[9] 
2 Use a pressure cooker and a copper pipe as a makeshift still. Bring the mash to 173 °F (78 °C) in the pressure cooker. Attach a coiled copper pipe to the vent of the pressure cooker with electrical tape. Run the copper coil through a bucket of cold water and put the end in a clean container. As the mash cooks, the vapors from the pressure cooker vent will run through the copper pipe and condense into moonshine. The moonshine will then move through the pipe into the clean container.[10] 
3 Allow the mash to cool. Once you have distilled the mash, let it come to room temperature. The mash should look like a clear liquid with impurities still floating in it.[11] 
4 Filter the mash using cheesecloth and a strainer. Place a large plastic strainer over a large soup pot. Then, drape the cheesecloth over the strainer. Put a smaller strainer over the cheesecloth, holding it over the cheesecloth with your non-dominant hand. Hold a spoon with your dominant hand and scoop the mash into the smaller strainer. Lift the smaller strainer up to remove larger impurities, such as large pieces of cornmeal or fruit.[12] 
5 Store the moonshine mash in airtight glass jars. Make sure the glass jars are sterile and clean. Keep them in a cool, dark place, sealed tight. You can then sip moonshine mash on its own or add it to cocktails and other drinks. 
Community Answer You can buy flavoring or put sliced fruit, like peaches and apples, inside the bottle for a month or two. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 15 Helpful 37 
Community Answer Yes, as results tend to be better when you stir it before distilling, to make the mash work. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 12 Helpful 26 
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