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Not that I'm an "expert" by any means, but I live in the Applachian Mountains where large amounts of corn are stored in plastic jugs and Mason jars and I have sampled more than my fair share. Depending on the size of the still and the ingriedients utilized, "moonshine" will have a proof rating of 140 to 190 when it is distilled. Nobody that I know ever drinks it at that strength. It is almost always cut to around 100 proof. Take a swig of Everclear or other 190 proof grain alcohol and you will understand why. That being said, there are wide swings of "taste" also depending on how the stuff is made (ingredients, type of heat, water used, etc.). By the way, almost all illegal liquor makers today use propane to heat since it is much cleaner, easier to regulate temperature, and doesn't produce the telltale smoke that gives away a still's position during the day. I have some great "apple pie" recipes that utilize grain alcohol or moonshine as the alcohol base. If anyone is interested I can post a few or send you a private message. I've become slightly famous or infamous depending on how you look at it for my liquid apple pie.
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