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(CJME 980)   Brewpubs finding ways to reuse hundreds of pounds of yeast left over from brewing beer: "We have a very high-quality moonshine. This is the best moonshine you've ever tasted"   (cjme.com) divider line 50
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4849 clicks; posted to Main » on 21 Jun 2014 at 7:39 PM (17 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-06-21 06:42:56 PM  
Call me when it has been aged in a charred barrel for 21 years
 
2014-06-21 07:46:15 PM  
No one is going to call you.
 
2014-06-21 07:46:58 PM  
lh6.googleusercontent.com
 
2014-06-21 07:48:56 PM  
I thought hood moonshine (meaning 151+) had no flavor
 
2014-06-21 07:49:54 PM  
So, recently in Colorado there has been "moonshine" in the liquor stores.  The proof of these bottles is between 40 and 60 or something.  That's not moonshine.

It's a joke
 
2014-06-21 07:54:44 PM  
I thought it was sometimes used as animal feed. Or am I thinking of something else?
 
2014-06-21 07:56:31 PM  
If it tastes like anything other than battery acid burning its way down your esophagus it aint moonshine
 
2014-06-21 07:59:33 PM  
I don't know about this stuff, but some of these new moonshines in liquor stores are pretty tasty. The better ones have sort of a floral, aromatic taste like gin (but not the exact flavor of gin). The brands I see in liquor stores varies super wildly, but the better brands always had proofs north of 100.
 
2014-06-21 08:00:34 PM  
As a heavy drinker, I always wanted to try real moonshine.
Strongest I ever had was Everclear and they put on the label that you must mix it with something else to drink.  I took that as a challenge in a shot glass.  I was wrong.
 
2014-06-21 08:03:27 PM  

ski9600: So, recently in Colorado there has been "moonshine" in the liquor stores.  The proof of these bottles is between 40 and 60 or something.  That's not moonshine.

It's a joke


"Moonshine" was a fad with the women in the neighborhood last summer.  What they had was basically apple-cinnamon brandy, about 60 proof.  It didn't seem like anything I'd call moonshine.  No surprise it appealed to a bunch of housewives that like cosmos though.  It seems "naughty" but it's sugary and tame.
 
2014-06-21 08:11:23 PM  
Wow, there are so many hardened alcoholics in this thread. My liver is a afeared
 
2014-06-21 08:18:36 PM  

Pribar: If it tastes like anything other than battery acid burning its way down your esophagus it aint moonshine


Know how I know you've never had Tennessee shine?
 
2014-06-21 08:19:55 PM  
Moonshine should have no taste. If your moonshine tastes like beer, your still is worthless and the person running it is a tool.
 
2014-06-21 08:23:23 PM  
I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.
 
2014-06-21 08:24:03 PM  
You can wash it and reuse to brew more beer.
 
2014-06-21 08:25:17 PM  

AgentPothead: Moonshine should have no taste. If your moonshine tastes like beer, your still is worthless and the person running it is a tool.


Are you calling Harry Hogge a liar? Peach or cherry... I'd actually try this, but I'm skeptical about their "tequila" product
 
2014-06-21 08:25:31 PM  

Ryker's Peninsula: As a heavy drinker, I always wanted to try real moonshine.
Strongest I ever had was Everclear and they put on the label that you must mix it with something else to drink.  I took that as a challenge in a shot glass.  I was wrong.


Equal parts red bull, Everclear and gatorade. After living in west virginia long enough i just drank it straight out the flask...
 
2014-06-21 08:35:51 PM  

dionysusaur: I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.


Justin Wilson was from Texas and while he was a nice guy in real life his Cajun bit was an act
My father worked with him at Texaco in the fifties.
 
2014-06-21 08:49:37 PM  

theflatline: dionysusaur: I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.

Justin Wilson was from Texas and while he was a nice guy in real life his Cajun bit was an act
My father worked with him at Texaco in the fifties.


Ersatz coon-ass or not, the man could cook.
Had an uncle who could have been his nephew - a fine raconteur.
 
2014-06-21 08:57:28 PM  
This is the best moonshine you've ever tasted,


Um, yeah, that's what everyone says, then proceeds to numb your head before having you rate it.
When I want flavor, it's moonshine I reach for.
 
2014-06-21 09:29:48 PM  
Their product is disgusting it makes you sick after 1 drink and is only 45% the same as their vodka. Disgusting hooch, and a friend of mine works there. The beer it is made from is disgusting aswell.
 
2014-06-21 09:29:49 PM  

zjoik: I thought hood moonshine (meaning 151+) had no flavor


That's what I thought.. and i've had moonshine.... once.  Never again.  Seriously.
 
2014-06-21 09:31:51 PM  

Sbdolan: Ryker's Peninsula: As a heavy drinker, I always wanted to try real moonshine.
Strongest I ever had was Everclear and they put on the label that you must mix it with something else to drink.  I took that as a challenge in a shot glass.  I was wrong.

Equal parts red bull, Everclear and gatorade. After living in west virginia long enough i just drank it straight out the flask...


Throw the Red Bull away and you have a decent drink.
 
2014-06-21 09:36:10 PM  

fusillade762: I thought it was sometimes used as animal feed. Or am I thinking of something else?


I know they sometimes use spent grains as animal feed, but I hadn't heard of them using old yeast. Found this link, which suggests they use both.
 
2014-06-21 09:41:39 PM  

theflatline: dionysusaur: I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.

Justin Wilson was from Texas and while he was a nice guy in real life his Cajun bit was an act
My father worked with him at Texaco in the fifties.


So his Wikipedia article is wrong?  Because it says he was born in Louisiana and died in Louisiana, and that his father was a Louisiana Agriculture Commisioner.
 
2014-06-21 09:50:39 PM  

DarkVader: theflatline: dionysusaur: I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.

Justin Wilson was from Texas and while he was a nice guy in real life his Cajun bit was an act
My father worked with him at Texaco in the fifties.

So his Wikipedia article is wrong?  Because it says he was born in Louisiana and died in Louisiana, and that his father was a Louisiana Agriculture Commisioner.


The word on the street was that he was born in Port Author Texas, which has a long line of texas coonasses being born and living there.

I met him in the early 80s as a teen, my father used to date his daughter, and when Justin met my mother he said to my dad "shoooo, son you done much more better".
 
2014-06-21 10:28:29 PM  
My 16 YO son as of late has been wanting to make moonshine. My older friend in Florida said it's just modtly rotgut. My wife, knowing I've done it in the past, is dissuading me, saying I sure as hell better not. But they say no, well you know how that goes. Made my son sad, when he found out "You have to age it up to a week?"
 
2014-06-21 10:32:56 PM  

CruJones: AgentPothead: Moonshine should have no taste. If your moonshine tastes like beer, your still is worthless and the person running it is a tool.

Are you calling Harry Hogge a liar? Peach or cherry... I'd actually try this, but I'm skeptical about their "tequila" product


My grandpa was given 2 bottles of 180 proof, well not sure it was moonshine, but it sure as hell didn't have a label. 1 was flavored as apple pie, and the other as banana. I have no idea where it came from, nor how to get more, but I would sell your first born for a few more bottles.
 
2014-06-21 10:58:41 PM  
I Have a friend of mine who's extended family is from the bottom of some swamp down in east Florida. When he came back from his most recent family reunion a couple years back (wherein he was hit on by no less then *three* first cousins I should mention) with a gallon bottle of what he referred to as "peach shine".  Supposedly the family has a still in the peach orchard on their ancestral farm that, according to his great grandfather, has been there "since before the war"(I assume he means the civil war given where we're talking about). Stuff looked like gasoline and smelled like a combination of peach skins and paint thinner. It'd sure as hell knock you on your ass pretty quick though, efficient that way.
\made him drink first, figured if he went blind I'd pass
\\and burn a teaspoon to make sure it ain't red
\\\190 proof CSB
 
2014-06-21 11:02:41 PM  

zjoik: I thought hood moonshine (meaning 151+) had no flavor


Neutral grain spirits (~190 proof) has no flavor.  When you drop down to ~150 proof, you can taste some of the heads and tails from your run.


Ex-Texan: My 16 YO son as of late has been wanting to make moonshine. My older friend in Florida said it's just modtly rotgut.


Depends on the feedstock and who distilled it.  Homemade moonshine is usually rotgut for a couple reasons.  They use sugar instead of corn because it is cheaper and more available.  They're also often using crappy pot stills that burn the mash and don't have enough reflux.  And inexperienced home shiners aren't that good at making their cuts for the heads and tails.

I'd avoid unaged 'shine.  Stick it in a decent sized oak barrel for six months.  That'll give you white whiskey which isn't as harsh.

I'd also ask why your 16yo wants to make hooch.


noitsnot: What they had was basically apple-cinnamon brandy, about 60 proof. It didn't seem like anything I'd call moonshine. No surprise it appealed to a bunch of housewives that like cosmos though. It seems "naughty" but it's sugary and tame.


That's kinda similar to the popular drink with women right now: whiskey with cinnamon liqueur added.  The whiskey distillers saw the popularity of flavor infused vodkas and went down the same road.  They also make whiskey with honey.  When I go out with my wife, her friends are always ordering the stuff.
 
2014-06-21 11:35:51 PM  

roc6783: CruJones: AgentPothead: Moonshine should have no taste. If your moonshine tastes like beer, your still is worthless and the person running it is a tool.

Are you calling Harry Hogge a liar? Peach or cherry... I'd actually try this, but I'm skeptical about their "tequila" product

My grandpa was given 2 bottles of 180 proof, well not sure it was moonshine, but it sure as hell didn't have a label. 1 was flavored as apple pie, and the other as banana. I have no idea where it came from, nor how to get more, but I would sell your first born for a few more bottles.


The poison was in the glass, not the jar. I aint gonna ruin a whole jar.
 
2014-06-21 11:37:24 PM  
The essential ingredient of moonshine is what it doesn't contain: tax. If you're buying some sort of flavored alcohol in a liquor store it cannot be moonshine because the price includes tax.

The apple-flavored pap in the liquor store is just the latest variation of panty-remover, tax-paid, which is a sad commentary on life.

I've posted this link before, but if you really want to know about the art of home distillation of alcohol, you need to go here: http://homedistiller.org/  It will take you some time to get through all the content.

Home distillers will turn out a product that can equal the best that commercial distillers have to offer. Using a reflux still, their ethanol comes off the still at near-pure grades. Outside of a lab, that means approx 96% pure alcohol. From this, it will be carbon filtered and cut with good quality water. There is no good reason - and lots of bad ones - to drink pure ethanol. It can seriously harm your innards.

I won't get into more detail because if you're interested, check out the link provided. It will likely spike your interest in the subject, as it did mine perhaps a dozen years ago. I have made great-tasting vodak for pennies. You would be delighted to have it in your panty-remover cabinet.
 
2014-06-21 11:39:39 PM  
this is the stuff I see in the grocery stores around here...

olesmoky.com

http://olesmoky.com/products/original

looks like their 'white lightning' is 100 proof.
the 'flavored' stuff is 40 proof...  something called 'charred' is 105 proof
 
2014-06-21 11:45:06 PM  

dionysusaur: I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.


Where is it hard to find Peychaud bitters? They're all over Minnesota and Wisconsin.
 
2014-06-22 12:27:38 AM  
Considering that there's never, ever been any moonshine made in the history of the Earth that didn't taste worse than tire cleaner, "the best you've ever tasted" isn't a very high bar to jump over.
 
2014-06-22 12:41:26 AM  

Sofa King Smart: this is the stuff I see in the grocery stores around here...

[olesmoky.com image 520x330]

http://olesmoky.com/products/original

looks like their 'white lightning' is 100 proof.
the 'flavored' stuff is 40 proof...  something called 'charred' is 105 proof


Same here. Still want to try, though.

/drunk on vodak
 
2014-06-22 12:52:38 AM  

Ryker's Peninsula: As a heavy drinker, I always wanted to try real moonshine.
Strongest I ever had was Everclear and they put on the label that you must mix it with something else to drink.  I took that as a challenge in a shot glass.  I was wrong.


I feel like Everclear is something most people will try once, realize their mistake, then avoid for the rest of their lives
 
2014-06-22 02:15:30 AM  
Is "best" really a high bar for a product where exceptional quality is usually marked by the fact that the consumer isn't blinded by methanol poisoning?

... perhaps they don't actually know what moonshine is?

Ryker's Peninsula: As a heavy drinker, I always wanted to try real moonshine.
Strongest I ever had was Everclear and they put on the label that you must mix it with something else to drink.  I took that as a challenge in a shot glass.  I was wrong.


Everclear is near-on glacial ethanol, making it significantly stronger than most moonshine.

It's 95% Ethanol by volume, so... yeah.  It's traditionally mixed rather than drunk straight because you crossed the line between 'intoxicant' and 'dessicant' about thirty percentage points back.

// By contrast, traditional moonshine runs under the 50% mark, for the eminently practical reason that it's made in an outdoor still, and if you go above that you're talking combustible vapor mix at the surface, i.e. your still might randomly explode.  Going higher requires fairly specialized equipment that you aren't going to be getting from a store and assembling in the woods.
 
2014-06-22 03:38:43 AM  
Somebody needs to sit down with the little girl who wrote that article and explain to her the difference between yeast, mush, and mash. They're not making moonshine out of yeast, subby. What I can't figure is where they get the alcohol from unless they put some sugar and water back in the mash. Whiskey distillers, too, throw away the mushy stuff they strain out from the beer before it goes in the still (the fermented liquid produced in the whiskey-making process is also called beer before they distill the alcohol from it).

Jim_Callahan: // By contrast, traditional moonshine runs under the 50% mark, for the eminently practical reason that it's made in an outdoor still, and if you go above that you're talking combustible vapor mix at the surface, i.e. your still might randomly explode.  Going higher requires fairly specialized equipment that you aren't going to be getting from a store and assembling in the woods.


Doubled and twisted moonshine comes out of the still at 150 proof or better. You get that either by distilling the first run again, or by using a thumper barrel (running the steam through a pot of beer). Even homemade stills are designed not to leak vapor; that's the product.
 
2014-06-22 03:41:47 AM  

The Incredible Sexual Egg: Ryker's Peninsula: As a heavy drinker, I always wanted to try real moonshine.
Strongest I ever had was Everclear and they put on the label that you must mix it with something else to drink.  I took that as a challenge in a shot glass.  I was wrong.

I feel like Everclear is something most people will try once, realize their mistake, then avoid for the rest of their lives


Everclear is not intended to be drunk straight. It's a neutral white spirit to be used in making OTHER things to drink. If you're really fancy, you can make your own gin from Everclear, water and herbs. We used to make punch from it in college; soaking cut fruit in it and adding fruit punch. Eating the fruit was a freshman mistake.
 
2014-06-22 03:45:32 AM  

Pacfanweb: Considering that there's never, ever been any moonshine made in the history of the Earth that didn't taste worse than tire cleaner, "the best you've ever tasted" isn't a very high bar to jump over.


I've had decent moonshine, the illegal kind. Tasted like cheap vodka, no worse than stuff with a label on it that I had in Ukraine. The storebought "moonshine" is perfectly drinkable, if your palate is used to straight, unaged, unflavored booze. Compared to Filu e Ferru, or grappa, or any number of other local firewaters I've tasted around the world, it's pretty tame.
 
2014-06-22 04:28:12 AM  

LazyMedia: Somebody needs to sit down with the little girl who wrote that article and explain to her the difference between yeast, mush, and mash. They're not making moonshine out of yeast, subby. What I can't figure is where they get the alcohol from unless they put some sugar and water back in the mash. Whiskey distillers, too, throw away the mushy stuff they strain out from the beer before it goes in the still (the fermented liquid produced in the whiskey-making process is also called beer before they distill the alcohol from it).


My guess is that they don't press their mash mass after they drain off the beer and that they're basically making something akin to beer grappa from mash squeezing. Either that or they use the mash to run a second sugar/water fermentation cycle and then running *that* through the still. Either option sounds like a recipe for some seriousness rotgut to my way of thinking but I guess it's better then wasting booze.
\maybe.
\\At least that what's the Irish half of my DNA is saying.
\\\but then that side tends to get me trouble.
 
2014-06-22 08:40:53 AM  

Pribar: If it tastes like anything other than battery acid burning its way down your esophagus it aint moonshine


s3.amazonaws.com
Proper moonshine reaction
 
2014-06-22 10:46:53 AM  
If taxes are paid, then it isn't moonshine.
 
2014-06-22 11:31:21 AM  

MythDragon: Pribar: If it tastes like anything other than battery acid burning its way down your esophagus it aint moonshine

[s3.amazonaws.com image 850x478]
Proper moonshine reaction


is that some vintage Baby Duck?
 
2014-06-22 01:04:00 PM  
Disagrees.

img.fark.net
 
2014-06-22 02:50:37 PM  
Best thing to do with the leftovers from beer making is to feet it to pigs.

\\\ They stay roaring drunk from the day they are born to the day they die.

\\\ Best damn pork you ever tasted,
 
2014-06-22 06:36:25 PM  

mainsail: dionysusaur: I recently learned to make a pretty decent [liquor]sour using the classic Angostura bitters.
Having grown up on Justin Wilson's cookin' show, I'm wondering if I should try to track down some Paychaud bitters from this flat spot in the middle of Yankeeland I've landed in.

Pusser's Rum and Buffalo Trace Bourbon both make a lovely sour.

Where is it hard to find Peychaud bitters? They're all over Minnesota and Wisconsin.

 
2014-06-22 08:02:45 PM  
No wonder my wife wants to open a brewery...
 
2014-06-22 08:07:44 PM  

LazyMedia: Somebody needs to sit down with the little girl who wrote that article and explain to her the difference between yeast, mush, and mash. They're not making moonshine out of yeast, subby. What I can't figure is where they get the alcohol from unless they put some sugar and water back in the mash. Whiskey distillers, too, throw away the mushy stuff they strain out from the beer before it goes in the still (the fermented liquid produced in the whiskey-making process is also called beer before they distill the alcohol from it).


I thought that too, but then I re-read it and noted the quantities involved (way too small an amount to be mash) and that he says that it's left over from filtration of the final product - so it is the yeast after all.

It was a personal triumph for me to double-check TFA and cancel my snark.
 
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