by GSC » Wed Aug 18, 2010 8:00 pm
The History Channel last night had a show on about the history of distilling. It featured an experienced moonshiner showing how to do it. Very simple ingredients (corn, yeast, water), a little heat, and a way to cool the steam.
"Don't do this at home".
Moonshine isn't aged in charred oak barrels, as bourbon, Irish, and scotch are. That's where the flavor and color comes from. Raw moonshine is clear, and VERY strong in flavor, and you can't drink it without cutting it with something with a taste.
Moth is right. It had all the charm of kerosene. But I had to try.
Whatever doesn't kill you will leave a scar.