Moonshine Instructions Paper

1. Gather Materials

* 5lb bag of corn meal

* 5lb bag of white granulated sugar

* Water

* One cake of yeast

* One pint of malt extract

* One pound of unsalted tomato puree

* Mash Tub

* Pot still

* Condenser

* Pressure cooker

* Quart Jars

2. Clean the mash tub with rock-salt and 10 gallons of warm water. (Do NOT use chemicals)

3. Boil 15 liters of water keeping it under 145 degrees Fahrenheit and let it sit for about 30 minutes.

4. Add all of the sugar to the mash tub, then add about a pound of unsalted tomato puree into the mix.

* Mix through until the sugar is dissolved.

5. Add the cake of yeast and pint of malt extract to the mix.

6. Leave the mix in a warm area for about 24 hours for fermentation to start.

* You may cover it with a cloth if you have a danger of rats or insects falling into your mash.

* However, if you don't have these dangers, leaving it open will encourage wild yeast to enter your mash, giving it a distinct flavor.

7. Add some warm water to the mix to thin it out.

8. Don’t add too hot of water otherwise it will kill the yeast.

9. Leave the mix in a warm and dark place until bubbling stops, which takes a few weeks.

10. Build your still while the mash is fermenting.

10.1) Take a pressure cooker and drill a ¼ inch hole into the lid of the pressure cooker.

10.2) Make copper tubing and put it through the hole.

10.3) Make sure the tubing fits tight so there will be no possibility of the tubing coming out under pressure from the gasses.

11. Run the piping of the copper tubing into the distiller.

12. First distillation

* Make sure NOT to drink the first distillation as it is highly toxic.

13. Second distillation

14. Place over a very low heat and wait for vapors to emerge.

15. Fill quart jars half with moonshine and half with water.

16. Enjoy!