[Lilith]

Recipes for moonshine.

Like poteen, good moonshine (white lightning) recipes are trade secrets, but this is a standard one. As you can see, the proportions are for the serious distiller, so unless you're about to go in the business, you'll need to reduce them. Also note that good southern moonshine is always made with corn mash.

1 bushel wheat, rye, corn, or barley, washed clean.
25-100lbs. cane sugar (you may substitute brown).
45 gallons warm (80-85 deg F) water
1 lb. bakers yeast.
1 50-55 gal. barrel or Plastic trash can.

Place washed grain in clean barrel along with desired about of sugar. Stir until
sugar is dissolved. Let stand until mixture is cool, below body temp. Place yeast in mixture. Cover with lid. Allow 13-15 days fermentation time. When all fermentation has ceased, siphon off liquid. Run though fine mesh screen to remove all green particles. Grain wine or mash is then ready to run through still. Will produce five to seven gallons of Moonshine when distilled.

Plans for stills are also closely guarded secrets, and many will say they are key to making good moonshine, especially the coil.

This recipe is for basic fruit wine. Left to mellow for a long time, becomes "brandy." Southerners love their peach brandy, and I'll tell you, a wee bit of it will level you! They also refer to moonshine as peach brandy just to throw off the authorities. moonshine jokes.

2-3 lb. (1-1.5Kg) fruit (well mashed)
2-3 lb. (1-1.5Kg) sugar
3 gallons (11 litres) water
1 yeast cake
Yeast energizer, captain and yeast nutrient.

Put everything in a vat (5 gallon pail) until the fermentation stops (about 7 to 10 days).
Rack it off into once used wine bottles (gallons).
Let it sit for three weeks.
Rack it off again and let it sit for 3 months.
Then rack if off again and let it age for as long as you can wait. The more you rack it off, the clearer it gets. The best "brandy" is clear as glass.

[Bugs]

What a civilised post . This recipe is going is going straight to my notepad
here's one for elderflower wine
1/4 pt Elderflowers
1 lb Sultanas
250ml White Grape Concentrate
1 1/2 lb Sugar
4 floz Lemon juice
1 tsp pectolase
1 tsp Yeast nutrient
1 Vit b1 tablet
Hock type yeast
Water/Grape juice to a gallon



One of the best, and oldest , of the late spring wines you can make.

4 pints of dandelion flowers - remove as much of the green as possible
1 gallon of boiling water
2 1/2lbs sugar
1 lemon
1 tbsp activated yeast

Leave the flowers for an hour or so after picking to let the bugs crawl out . Then place the flowers in a pan and add the water. Simmer for 1 1/2 hours, then strain. Add the lemon, then the sugar, stir well to dissolve, and leave to cool to blood heat. Add the activated yeast, stir well, cover, and leave for 4 - 5 days. Put into demi-john and ferment out. Rack, then bottle once cleared. Can be drunk after about a year, y improves with age.


Bugs_________________

[Lilith]

Bugs, both of those are very big in the South. Elderberry wine, a moonshine wine (made with both flowers and berries) is considered medicinal and used freely for colds and flu. (especially among older Southern ladies, who've been known to sneeze a bit in the summer, too)

Dandelion is a classic liver herb, so one could argue that dandelion wine is an excellent Spring tonic for the liver.

[silverback]

If you ingest honey that is made within 30 miles of your home, It will eliminate your pollen allergies in the spring. Looking for Fuscata Banana Magnolia plants. Can anyone help?

[verge]