Moonshine - Page 3

Golf1echo · 09-07-2013, 21:36

Horace Kephart's " Our Southern Highlanders" will give you some context into Southern Appalachian " moonshine ", basically the area was so remote that the corn crop could not be viably taken to market, distilling it not only preserved it but gave the mountaineers a tradable commodity , which was rare. Keep in mind Horace died as a result of his Moonshine use. The enigma of moonshine has done in many. Revenuer's want their taxes, I do know the issue is being revisited in some places ie. Ga. and have seen public demonstrations at mountain festivals. I see it as novelty but you will be hard pressed to find an uglier drunk.

Rob_Frey · 09-08-2013, 13:48

Quote:

Originally Posted by Penn

NJ just passed the home brew whiskey resolution, allows up to 20K gallons of liquor to be made and sold commerically. We are applying for the licence a $938.00 investment. Anyone with excellent single grain (malt) recipies please post.

http://www.nj.com/mercer/index.ssf/2..._into_law.html

How long will you let it mature in the barrel?

Penn · 09-11-2013, 22:47

minimum 10 years

craigepo · 09-12-2013, 08:07

10 years? Most of the stuff here is aged less than 10 days.

I presume you are going to age it in oak?

Rob_Frey · 09-12-2013, 13:57

Quote:

Originally Posted by Penn

minimum 10 years

I would try for 12 years, it seems to be a good starting point for the better whiskys, by which I mean Scotch. A lot of 12 year olds are just that much better than the same distillers 10 year olds. I read on a Scotch website that the range of 12 - 23 years are the best ages.

**The Reaper** · 09-12-2013, 14:19

I guess the real question is whether a small distiller can afford to keep several hundred gallons of product in a rickhouse professionally managed at the proper conditions for ten years or more while losing several percent of your stock each year to the angel's share, and still manage to eke out a profit in the end.

Given the current rage for moonshine (corn whiskey), it might be better to offer a quick maturing product like that is sellable almost immediately at a significant profit, and does not require the stockpiling, warehousing, blending, aging, and evaporative losses.

If the moonshine did well, I could see branching out into a few brandies, for variety/seasonal sales.

Just my .02. YMMV.

TR

letinsh · 09-12-2013, 16:27

With some proper research, personal use quantities can be produced easily and safely.** One place for recipes would be http://homedistiller.org - in particular, their forum.
With some simple google fu, one can locate a document titled "Making_Pure_Corn_Whiskey_A_Professional_Guide_for _Amateur_Distillers."

"The Alaskan Bootleggers Bible" also has some good stuff.

IIRC, one can legally make up to 200gal (each) of beer, cider and wine a year for personal consumption (according to the Feds - state/local laws may limit that more).
Will post a link for that reg later.

**Standard disclaimer: I do not advocate breaking the law, yadda yadda, while exploring the "theory of distillation."

JJ_BPK · 09-12-2013, 17:07

TR

Several of the Whisky distilleries in Scotland sell the rights to full casks. In the 80t's it was around 150-200 UK sterling (225-300 USD).

You get a bottle of your personal cask each year after the set date. Most suggest at lease 10 yrs,, but some will wait until 15 yrs. You could also get more each yr. If you wait 15yrs, I would get at least a case of 12 bottles a yr.

If I remember correctly you should get approx 150 qts per cask. American barrels are 42 gal, or 168 qt, less the angels tax.

As a good bottle of whisky can run 50 USD x 150 = 7500 USD at retail. Single cask, even higher.

In todays market,, if the distilleries charges 3000 USD, You end up paying 1/2 price..

**The Reaper** · 09-12-2013, 17:39

Quote:

Originally Posted by JJ_BPK

TR

Several of the Whisky distilleries in Scotland sell the rights to full casks. In the 80t's it was around 150-200 UK sterling (225-300 USD).

You get a bottle of your personal cask each year after the set date. Most suggest at lease 10 yrs,, but some will wait until 15 yrs. You could also get more each yr. If you wait 15yrs, I would get at least a case of 12 bottles a yr.

If I remember correctly you should get approx 150 qts per cask. American barrels are 42 gal, or 168 qt, less the angels tax.

As a good bottle of whisky can run 50 USD x 150 = 7500 USD at retail. Single cask, even higher.

In todays market,, if the distilleries charges 3000 USD, You end up paying 1/2 price..

I doubt if they need a recipe or instructions on how to make it, either.

That is why they get the big bucks for their product.

TR

Golf1echo · 09-21-2013, 10:54

Penn, I think you will be particularly interested in Chapter VI " Ways That Are Dark" in Horace Kepharts " Our Southern Highlanders". I see it is available in free E Book versions but you would probably enjoy having the book. Best on your endeavor and would enjoy a follow up on the project.

Penn · 09-21-2013, 22:53

Golf1Echo, you are on the list, but everyone, including me, agrees with TR in generating capital to secure the future, through the wholesale of fresh spirits, and justifying laying away small batch barrels to building a quality brand and a reputation.

**Roguish Lawyer** · 01-26-2014, 23:07

Has anyone tried Tim Smith's Climax moonshine yet? Only available in a few states so far . . .

chance · 01-27-2014, 00:51

If your around Ft Campbell MB Roland Distillery makes some good shine.

Penn · 09-16-2014, 01:29

Two things, the first is this pure example of quantitative analysis. I guess looking, or marking the side of the pot is a NG.

Quote:

Put apple juice, cinnamon sticks and cloves into a large stock pot. Bring to a low boil and then let simmer until at least an inch or two of liquid has evaporated (you can check this with a wooden spoon, just stand the spoon up in the pot and mark the line where the top of the liquid is then place back in the liquid to see how much has evaporated.) This will remove some of the water from the apple juice and condense the flavor.

Second, just pulled the trigger with a partner to begin the project. Posted on www.Hourlynerd.com a source for hiring MBA's to assemble business plans, strategic planning, etc., Recon four sites, have settled on one. Now to raise the money. Attached are photo's of the sites, the first, The Black Mill is awesome, sits on a the Musconetcong River, a 45.7-mile-long (73.5 km) is tributary of the Delaware River in northwestern New Jersey. It flows through the rural mountainous country of northwestern New Jersey an is spring fed. Part of it is a National Wild and Scenic River.

Penn · 09-16-2014, 01:53

Continued from p.3

The second site is in Alpha, NJ also on the banks of the Delaware. The site is home to Musky Trout Hatchery

This is the third site under consideration, known as the Burnt Mill located in Milford, NJ

I have other pictures of the mill, but they upload sideways, so I deleted them. Once I correct that, I'll reload them.