Table Of Contents

Title Page

Publishers Notes

Dedication Page

Chapter 1 - What Is Moonshine?

Chapter 2 - The Right Tools Needed to Make Moonshine Whiskey

Chapter 3 - How to Make Moonshine and Make Whiskey

Chapter 4 - How to Make Moonshine and Make Vodka

Chapter 5 - What are some Good Distilling Recipes?

Chapter 6 - Home Distilling Whiskey - Facts & Myths

Chapter 7 - Why is Moonshine Illegal in the USA?

About the Author

Recommended Apps

Review Page

Distillers Handy Kitchen Guide

How to Make Moonshine, Vodka, Whiskey and Other Liquors Like A Southern Pro

By: Trevor Hill

Publishers Notes

Disclaimer

This publication is intended to provide helpful and informative material. It is not intended to diagnose, treat, cure, or prevent any health problem or condition, nor is intended to replace the advice of a physician. No action should be taken solely on the contents of this book. Always consult your physician or qualified health-care professional on any matters regarding your health and before adopting any suggestions in this book or drawing inferences from it.

The author and publisher specifically disclaim all responsibility for any liability, loss or risk, personal or otherwise, which is incurred as a consequence, directly or indirectly, from the use or application of any contents of this book.

Any and all product names referenced within this book are the trademarks of their respective owners. None of these owners have sponsored, authorized, endorsed, or approved this book.

Always read all information provided by the manufacturers’ product labels before using their products. The author and publisher are not responsible for claims made by manufacturers.

© 2013

Library of Congress Control Number

LCCN: 2013903531

Manufactured in the United States of America

Dedication Page

This book is dedicated to Sebastian. His knowledge of history was essential in the collation of this text.

Chapter 1 - What Is Moonshine?

As it pertains to the types of alcohol that are manufactured around the country, there might not be one that has more of an allure and interest behind it like moonshine. This is because moonshine is not actually created in a factory. It is produced by individuals on their own, either in their backyards, sheds, out in the woods, or at some other location. The individuals make the moonshine out away from their homes usually for several different reasons.

For one, it is highly explosive during the distillation process. The second is that it is illegal to make moonshine. The federal government has made moonshine illegal, mostly because it is highly unstable during the distillation process and causes such large explosions. On top of it all, the alcohol count is difficult to monitor, and makes it difficult for individuals to know how much they are drinking and how much alcohol is consumed.

Moonshine has many different names that it is known by. Some of these names include hooch, white lightning, Tennessee white whisky and several other names; depending on the region where the moonshine is distilled. Moonshine is produced by using different products; often it just depends on what is available. For starters, someone who is producing moonshine typically uses an automotive radiator in order to condense the liquids. This makes it unstable and can lead to fires and explosions. Other material, such as glycol and antifreeze are often used as well in order to produce the moonshine. Although not very many people use these radiators any more as it can end up poisoning the liquid and causing serious health problems.

When it comes to distilling products into moonshine, it is important to know anything can be distilled, whether it is potatoes, grapes, yeast or anything else. Most popular liquors and alcohols are distilled as they are because the main product was readily available at the time. In Russia, potatoes were readily available, which is why vodka from the region is made from potatoes. Wine is made from grapes due to the high abundance of grapes in the region. When it comes to beer, wheat was available throughout the region.

In fact, beer is credited as the first liquid to actually be made, as a container of wheat was left out in the sun and it rained, and eventually the product began to ferment and create an alcoholic product. It just shows that anything can be turned into alcohol and distilled. Typically, with moonshine, sugar is used during the process, along with water. The sugar and water is distilled together for an extended period of time in a large container, where gases can escape through a small opening, but oxygen is not able to enter and come in contact with the fermentation.

When it moves to the distillation process, the fermented product is basically boiled and filtered. Most moonshine is rather hastily filtered as it is important to turn out the product as quickly as possible. However, the more times the product is distilled, the smoother and easier to drink the moonshine becomes. Generally, moonshine is rather difficult to drink, and it burns when it goes down. This is simply because the product is not distilled and filtered many times.

During the distillation process, the product is run through a series of tubes, in order to cool it down. It is going to vary, depending on the overall product and how long it is distilled for, but eventually, the moonshine is going to come out as the finished product. For a professional distilling moonshine, temperature is very important, as the incorrect temperature is going to alter the overall complexity and even the flavor of the moonshine. They also have more experience with keeping the product safe and secure. Most individuals are going to find that if the product is not properly fermented and distilled, the alcohol content is far too high. When this happens, the moonshine is more likely to explode and cause serious issues, fires and even injuries.

During the time of prohibition in the 1920s, moonshine and the creation of this kind of liquor was rather common although the majority of moonshine came from Kentucky and Tennessee (also the home of Jack Daniels and Jim Beam), anyone could produce moonshine. With major breweries and other alcoholic producers locked down from producing beverages, individuals took it upon themselves to produce the moonshine. This is also where the term bathtub gin comes from. Many individuals began using their bathtubs to produce a gin like product, although this is also considered moonshine.

Most moonshine, as is the case with bathtub gin, is of poor quality, due to the conditions it is made in. Fermenting a liquid inside a bathtub is going to leave it exposed to the elements. Bathtub gin often resulted in explosions and other fires. However, during prohibition, bathtub gin and other forms of moonshine served a very important service for people throughout the country.

Moonshine has been around for hundreds of years. Although it is, for the most part, only produced by individuals who are looking to do so with their interest and for themselves, moonshine did prove to be an important aspect of the early 1920s in American history. However, moonshine is not legal, as it is not stable and it is very explosive if it is not properly produced and monitored. Due to this, the relevant authorities are always looking to keep people from producing the moonshine for their own safety and for the safety of neighbors. In order to avoid any sort of injuries and explosions, it is very important that only professionals make the moonshine.

Chapter 2 - The Right Tools Needed to Make Moonshine Whiskey

For many years, people have been making their own whiskey moonshine in their homes. Some people even turn moonshine making into a business. The business is usually an illegal operation that moonshiners do in hiding. Different people use different pieces of equipment to mass-produce their own homemade whiskey. Below are some of the tools you will need to produce your own moonshine whiskey safely at home.

Stovetop whiskey is made using a pressure cooker, some copper wiring, a steam jar, and a tube for releasing the liquid. Most people prefer to use coiled copper wiring for this type of still. A simple still will fit on your stovetop. To make your pressure cooker into a still make sure to use a steal pot with locking ring on the handles. To convert this, take one of the top knobs off. Take the fittings off with a wrench and find a fitting for the hole. Leave the emergency valve on the pressure cooker so you can monitor the heat and steam of the pot.

Coil tubing should be attached to the pressure cooker. Make sure there is a pressure fitting on the tube so that when you attach the pipe into the pot, you can screw it down. Ten feet of copper is fine. Bend or twist the coil so that it is constantly heading down the spiral to the bottom. Alcohol will not run through the coil if it is not on a downward spiral. A canister can house the copper wiring. Poke a hole in the bottom of the canister and stick the end of the tube through the canister. Make sure to seal up any holes. Epoxy is good for making an airtight seal. Make sure to elevate the coil part of the pot. Screw down any holes and screws. Clean your condenser still by boiling plain white vinegar through the pot and coils. Steam will clean the inside so that you may begin cooking your moonshine.

Make sure to clean your still each time you use it before actually cooking the moonshine in the still.

Crock-pot style stills are made with an old crock-pot, crock-pot lid, copper tubing, a milk bottle, and waterproof seal material. Someone wanting to brew their own moonshine at home could use an old crock-pot and lid. Drill a hole in the top of the Crockpot lid. This will allow room for a copper tube insert. Place one side of the copper tube into the crock-pot lid and attach the other end of the copper to a milk bottle. It is very important to make sure there are no holes for air to escape in any part of the copper tubing.

After preparing and attaching the crock-pot to the milk jug, it is time to add a sealing solution to keep the containers airtight. By blowing air into the jug, the moonshiner will be able to tell if there are leaks or not. This still will be fine as long as you keep an eye on the homemade still. Now it is time to add your ingredients to make your homemade moonshine whiskey.

After you complete your homemade moonshine stills, make sure to steam some white vinegar through the copper pipes. After you are completely finished with the vinegar, run water through until the water coming out the end of the copper pipe tastes clean.

The government enforces the laws against moonshine. Each state has a different law or permit to make homemade moonshine legal for individuals to sell. Check with your state government to find out how much is fine for you to brew and drink yourself.

Illegal moonshine stills are running all over the world. People build these stills in mountains and close to streams or small running water source. The still is made from a larger steamer the moonshiner puts together. A copper tube is attached to the large keg and then to the outside. People building stills in the woods will usually have to accept the water from the water source. Run water from a nearby creek by inserting the hose into the creek.

The water hose will then suck up the water. Once the water is running up towards the still, a trough is made to support the still brewing container with water. The water must continue to run while the still is running. Charcoal is useful in purifying the water that comes out of a creek. Without continuous running water going into the still, the moonshine will not run thorough the copper pipes and into the kegs. Except for a good recipe and the proper ingredients, the still is ready to go.

Once your moonshine is ready, you will need something in which to store it. Some people use quart mason jars and others use old gallon milk jugs. Storing your homemade moonshine is easy with the right containers. Make sure to wash all jars and jugs thoroughly before adding your homemade moonshine. Some people reuse these jars for new batches. This will work fine with proper cleansing of the jars and containers. Using white vinegar and boiling can be one way to make sure the old moonshine flavor is out of the container. Always rinse before using.

Moonshine comes out clear and appears as water in these storage containers unless the moonshiner puts a flavor into the moonshine while brewing. Some people add butterscotch candy, peppermint, and liquorish to give the shine a different flavor. Peach flavoring or apple flavoring can be obtained by adding pieces of apple or peach in with the mash while brewing. Moonshine comes out with a high percent alcohol level per quart. The longer the moonshiner brews the liquid, the higher percent of corn alcohol is in the liquor.

Some people like to give the homemade moonshine as gifts to their friends and family. Store the moonshine in a cool area that is out of reach of children. Some people keep a mason jar full of the homemade brew in their refrigerator because they like it chilled. Others like the brew of moonshine straight from the Mason jar.

Chapter 3 - How to Make Moonshine and Make Whiskey

When people think of moonshine many images come to mind. Bootleggers with copper stills deep in the woods trying to evade the local sheriff, speak-easy's in the heart of big cities during the roaring '20's, crime bosses with vast underground criminal networks shipping illegal booze across state lines are just some of the thoughts that people have when they hear the term.

As mentioned in the first chapter, moonshine is known by many colorful names such as ol' red eye, happy water, ruckus juice and white lightning. The name moonshine was coined during the Prohibition era and referred to alcohol people made and distilled illegally at home and elsewhere. While it may be illegal to make moonshine in one's home, that hasn't stopped people over the years from continuing to do so.

If a person chooses to make moonshine at home it can be done legally only if federal laws are observed. Applying for and being approved for an alcohol license as well as paying taxes must be done to avoid prosecution. However, slowly but surely home brewing is becoming more and more popular and is legal because only fermentation is involved. After fermentation is complete the concoction is called moonshine for its high alcohol content. So if one wishes to make moonshine there is a very precise process that must be followed.

Several ingredients are needed to make moonshine. These include:

Water

Sugar

Malt

Yeast

Corn meal

Mason jars

Plastic tubes

Pressure cooker>

Once all the ingredients are assembled it's moonshine time. Using a pressure cooker as the still, the moonshiner should put equal amounts of sugar, malt, water and corn meal in plus 1/2 cup of yeast. Most people initially make a small batch, so using two cups of all the ingredients should work fine. Once everything is in the pressure cooker/still, move it to a place that is warm and dry. Now it's time for fermentation to begin. The mixture should stay in the cooker for three days before it becomes what's known as "mash."

After three days the mixture should be cooked at 175 degrees, which will make the mash start to become a clear liquid. Cooking shouldn't be done for very long because you just want to barely vaporize any moisture. Once this is achieved it's time to start distilling and concentrating the alcohol. This is where the plastic tube and mason jars come in. One end of the tube goes into the cooker while the other end goes into a mason jar. This allows for the vaporization to go from the cooker to the jar. The liquid that condenses in the Mason jar is the moonshine. Allow enough time for the jar to fill up, and then unhook the tube. Congratulations, you've just made your first jar of white lightnin'! If you want to make more just grab another mason jar and insert the tube. Once all the moonshine is made put it in a dry, warm place for safekeeping. If any mixture is left in the still it can be reused by adding more ingredients like sugar, malt, corn meal and water.

In addition to moonshine, homemade whiskey is also gaining in popularity with home brewers. Whiskey is not just made by big companies like Jack Daniels anymore. Many home brewing enthusiasts are jumping into the whiskey game and trying their hand at creating the perfect blend of taste and smoothness. Originally whiskey was made overseas in Scotland and in the deep southern United States, but this is no longer the case. All across the United States and the world people are brewing up their own unique blend of sippin' whiskey.

There are many different variations of whiskey such as corn, scotch and bourbon. Each has its lovers and haters, but all are becoming more and more popular. For our purposes we will look at how to make corn whiskey. Several ingredients will be needed including:

10 pounds of corn

Champagne yeast starter

5 gallons water

Fermenter

Pillow case

Burlap sack

Once everything is ready it's time to get started. The corn, which should be untreated whole kernels, should be put into the burlap sack and then moistened with water. The water should be warm, not too hot nor too cool. Once this is done the sack is put into a dark, warm room for 10-12 days. The sack should be checked periodically, and once sprouts begin emerging from the bag it's time to empty the sack.

The corn should be poured from the sack into another tub of water minus any sprouts. Once this is done the corn should be put into a container to ferment the whiskey. Containers can be bought from wine-making stores and come in various sizes. Next, all kernels should be smashed and then have the 5 gallons of hot water poured on them; once all this cools, the cup of yeast starter should be added. The next step is extremely important. The fermenting container must be well-sealed and include a vent that is sealed from water. If this is not done the entire mixture could be ruined. Once everything is sealed it's ready to ferment. Making whiskey takes a bit longer than making moonshine. The whiskey mixture should stand for 7-14 days and then be poured through the pillow case to catch whatever solids may be in the mix. Whatever comes through the pillow case is genuine homemade whiskey ready for sippin'.

Whether its moonshine or whiskey, a home brewer can be creative when making homemade alcohol. Different fruits such as apples and strawberries can be added to moonshine mixes to liven up the flavor. Whatever one's preference, it's clear that whether it was the roaring '20's or the twenty-first century, moonshine and whiskey have a place in people's hearts that looks to be there for a very long time.

Chapter 4 - How to Make Moonshine and Make Vodka

Vodka can be made from very cheap ingredients. A person will only need 25 liters of distilled water, one package of turbo yeast, and 6-8 kg of sugar. The necessary equipment includes a fermenting bucket with an air lock, a filtering tower, still, heat source, and source for water, thermometer, spoon, hydrometer, and alcoholmeter.

The first step of making Vodka is fermentation. All equipment used must be thoroughly cleaned to avoid contamination. The sugar is dissolved in the fermentation bucket with 8 liters of warm water and 17 liters of cold water. After mixed together, temperature should be 80 degrees. This will be ideal to dissolve the yeast when added. After the yeast is dissolved, it is time to seal the container and add the air lock. This lock should be filled halfway with water. This must be left to ferment between 3 and 10 days. The time will depend on how much sugar was used and the temperature of the air. When the hydrometer's level reaches temperature, it is ready to be distilled. The substance will probably smell very bad and will contain just less than 20% alcohol by volume.

The next step is distillation. Two kinds of stills may be used while making vodka; pot or column stills. A pot still will make vodka with more impurities and a rich flavor. A column still is more common because it creates only the purest form of alcohol. To begin, the boiler is completely filled. The boiler is placed on the heat source and the still is assembled. The heat is set on high to reach 78 degrees, the boiling temperature of Ethanol. Any liquid that comes out before this temperature must be thrown away. To create pure vodka, this process can be repeated up to three times.

The final step in making vodka is polishing. The polishing process is the filtration of the vodka. It removes of colors, odor, and other pollutants. The vodka can be filtered up to three times. It is most helpful to use a coal filter. At this point, a person will be able to enjoy the end product.

Making Moonshine At Home

Many people decide to make an extremely strong grain alcohol called moonshine. It will be necessary to obtain 25 pounds of corn meal or whole ears of corn, 100 pounds of sugar, 100 gallons of water, and 6 ounces of yeast. The equipment needed to distill vodka is the same as needed to create moonshine. The end result will be an alcohol that is 100 to 200 proof. This is as strong as it gets.

When starting with whole corn, the corn must be sprouted. This will turn the cornstarch into necessary sugar. The corn is placed in a container, covered with warm water, and covered with a cloth. This container must have a hole for draining at the bottom. Warm water must be added periodically. This process takes approximately 3 days. After the corn has sprouted, it is dried and ground. It is probably easier to begin with cornmeal from the beginning.

The next step is to create mush. This is created by adding boiling water into the cornmeal. The contents are kept at a warm temperature to allow for proper fermentation. Yeast and sugar are also added. Yeast fermentation will take 3 days to complete. Using yeast shortens the process by at least one week. After the mixture stops bubbling, it has been converted into alcohol and carbonic acid. It is ready to proceed to the next step.

This wash is poured into a cooking vessel with a sealable lid that can open when pressure becomes too high. The top of the cooker must contain a copper pipe that is pointed to one side. It must begin at a five inch diameter and taper to a smaller one inch diameter. This is the same size as the "worm". The "worm" is placed inside a barrel and sealed. The barrel must be constantly filled with running cold water. This helps condense the alcohol. Water flows from the top and out the bottom. A heat source is kept beneath the cooking vessel in order to vaporize the wash's alcohol.

Ethanol will vaporize at 173 degrees F., which is the temperature that the mix must maintain. The alcohol will be at the top of the cooker, flow in the arm, and become cooled in the worm. The end liquid is collected, filtered, and jarred. The liquid will have the color of dark beer and should be stored in a warm and dry location.

A person must be aware that the initial liquid will contain alcohol along with oil contaminants. As the process continues, only the liquid will be collected. The final run is known as "low wine". This can be cooked again and recollected. After the low wine has run until the proof is very low, the heat source is taken away and the cooking vessel is thoroughly cleaned. Any liquid in the still can be poured into a new mash for more distillation.

Chapter 5 - What are some Good Distilling Recipes?

Many people find it ideally fun and challenging to distill their own homemade alcohol. Although it does take a lot of time and a ton of patience, it has apparently become a hobby to many different types of people. When you are trying to attempt distilling you have to be very careful. One wrong move can change a lot when it comes to this process. When you are distilling something you are basically boiling it down to its core ingredient.

Alcohol is made from a fermented mixture of different types of grains, fruits, and vegetables. The level of difficulty in making this is actually pretty easy and it can take between three and ten days.

How to make Ethanol or Grain Alcohol

You will need one corn on the cob. The cornstarch will then need to be made into sugar.

Place the corn in a container filled with warm water.

Keep adding warm water if the water level has dropped from its original placement. You should have a tiny hole on the bottom of your container so that water can drain out.

Keep doing this until corn is sprouted.

Dry out the corn and then smash it into meal.

Add boiling water to the meal and you have made Mash. Keep warm to start the fermentation process.

Add yeast. Yeast helps the fermentation process go by quicker.

At this point the Mash has been turned into carbonic acid and alcohol. This is known as Wash.

Place Wash into a cooker with a tight secure lid.

You should have two pipes setup with your Still. One should be the arm and the other the worm.

The worm is placed inside a barrel and sealed. The barrel should have cold running water in it to condense any alcohol.

You should have a constant heat source to vaporize the alcohol into wash

173 degrees is the temperature at which the alcohol starts to evaporate.

It should be cooled in the worm. The liquid should be collected and can be translucent or dark.

The first liquid is contaminated and should be run through again. After the second time you should have produced 100% pure alcohol.

Here is the fun part. People love to experiment making many different types of alcohol at home, whether it is vodka, moonshine, or rum. Although easy, you must be very careful. The directions above can be used as a base for the directions below.

How to make Homemade Vodka

First you must gather your instruments for use. You will need a boiling pot, a heat source, water cooling pipes, and bottles for collecting alcohol product.

Sterilize everything. This cannot be highlighted enough. One small thing can change the flavor.

Make the mash.

Pour your mash into the boiling pot. The alcohol should start to evaporate at this point.

It should have finished dripping from the cooling pipes into your collecting bottles.

Your Vodka should be clear! If not, then you might have done something wrong. Do not attempt to drink it. After the first use sterilize everything once more. There will be a few more rounds of distillation.

Gather your collecting bottles and pour back into the sterilized boiling pot two more times.

After you have done that it is time for filtration. This will eliminate any type of sediment that may be in your alcohol making it smooth and enjoyable to drink.

The best trick is to pour your alcohol through a funnel with a cotton ball on the end to capture any leftover sediment.

Pour Vodka into a bottle.

Now it is time to dilute. Add water to your finished product.

Enjoy! You have now made your very own vodka!

Some people really enjoy doing this on their own. It is also fun to not only make the alcohol but also to infuse it with flavor. Here are a few simple steps on how to infuse the Vodka you just made. This is probably the easiest step of all.

How to infuse your Vodka

First clean and find a suitable jar you will want to store your alcohol in for a few days.

Wash the ingredients thoroughly that you desire to use. Many people use different types of berries, fruits and herbs.

Place the ingredients inside jar and pour the vodka over them.

Cover lid tightly and shake.

Store in a cool dark areas; you will want to shake it up three to five times during the infusion process.

Taste test every few days.

Once it has hit the desired flavor strain the ingredients out of the vodka.

You can store your vodka in the same jar but make sure you rinse it out thoroughly. Otherwise you might notice a slight change in the flavor due as it will still be infusing.

Now you can enjoy your new infused homemade Vodka.

These were three methods to make pure alcohol that is 100 to 200 proof as well as homemade Vodka, and how to infuse your Vodka if you want fun citrus, sweet, or spicy flavors. You can of course make more than just Vodka recipes. Rum and moonshine seem to be very popular make at home projects as well. You can make just about any type of alcohol; just make sure you follow directions to a point. Although some ingredients might be slightly different the setup for home distilling will still remain just about the same.

Chapter 6 - Home Distilling Whiskey - Facts & Myths

Home brewing has been an integral part of the history of the United States and while it may conjure images of mountain folk or bathtub concoctions it has lately gathered a white collar following. With the rise in popularity of all things culinary, home distilleries have likewise seen a surge in interest.

Whiskey became the everyman’s spirit because of its availability and lack of tariffs following the American Revolution when distilling on the family farm was a common practice and rum producers had switched to whiskey. As with anything with so many connotations, there is a lot of information (and misinformation) out there from the internet, small-print books or to a friend of a friend’s uncle. Here is some illumination into how the concern over blindness and the fear of a midnight SWAT team raid have commandeered the perceptions of distilling whiskey at home.

One of the most prevalent myths of home-brewed whiskey is that it will leave any consumer of the spirit blind. If there is any basis for this fiction it likely comes from an overzealous and impatient distiller who added impure alcohol to his batch to increase the proof. The alcohol used for whiskey is ethanol while the alcohol that damages the optic nerve is methanol. Methanol is a bi-product of the process but it is discharged in the first drippings of the still and is thrown away by any knowledgeable brewer.

Along the same lines, lead poisoning is also commonly thought to occur from distilling whiskey at home. Unless an old car radiator has been converted into as a vapor condenser this idea is completely false. The use of radiators was a popular choice in the past and lead used in soldering old car parts together is where the possibility of lead poisoning arose. These days lead solder is no longer used in the construction of radiators so even if a person was using one there would be no risk of lead poisoning assuming that person was using a newer radiator.

Another reason for trepidation in those considering testing some recipes is the image of an exploding still and ensuing damage or even injuries. An explosion in this situation is melodramatic. This fear is born from backcountry moonshiners using gas burners and wood fires to heat the stills. Of course, any open flame around ethanol vapors (the vapors being a normal part of the process) makes an explosion possible in the same way smoking at a gas station does. It is now common practice to use an electrical heat source for this safety precaution and since there is no build up of pressure in the stills the chance of an explosion is essentially eliminated. If electric heat is not used, due diligence is.

If the myths previously debunked were the only deterring factors to potential home brewers, the legalities might replace them. Most people associate home breweries as being illegal. This is correct in part. This is also where things get complicated. Simply put, it is legal to own a still with less than a gallon capacity. However, it is illegal to use the still to make alcohol. Stills can be used for water so it is legal to build and even sell one that is not used for the making of spirits.

The still can only be used for distilling whiskey and other liquor by going through the proper bureaucracy to obtain a license. This involves an extensive application process, an application for a bond, and certification fees. It is also required to keep detailed records and physical inventories in order to file the required monthly reports of which there are four: the monthly reports of production operations, storage operations, processing operations and processing (denaturing) operations. Finally, taxes must be paid. Getting the license alone can cost in the tens of thousands of dollars.

A federal and state excise tax is place on every bottle of whiskey produced. The tax is based on the alcohol content which is one reason record keeping and proper equipment is mandated. Alcohol is a heavily regulated and taxed industry with a personal distillery being no exception. The regulations and taxes are overseen by the Department of Treasury and enforced by the Alcohol and Tobacco Tax and Trade Bureau.

They collect $2.14 for every 750 ml bottle of 80 proof alcohol. Taxes from alcohol give the federal and state $5.6 billion in revenue each year and since the tax is based on alcohol content this could be a reason why distilling whiskey at home is illegal without a license but wine and beer making kits can be found on the shelves of national retailers. The penalties can include up to $10,000 in fines, up to five years in prison or both.

Despite the regulations, stills and other home distillery equipment are easily found. Any internet search turns up dozens of sites with handmade copper stills, books, yeast and other supplies. This is because it is legal to sell stills and the sellers are not responsible for the still after it leaves their hands. They are required, however, to keep records of buyers and, when called upon by the government, turn those records in.

Even with the threat of fines and imprisonment, there are many who operate stills underground. Another Whiskey Rebellion of sorts, these people mostly just want to drink their own liquor as opposed to selling it for profit. They are counting on the mounting priorities of the state and federal government to not worry about a home distillery. Most are experimenters trying to perfect a recipe for something they can’t find anywhere else.

While distilling whiskey at home probably won’t cause any explosions and certainly won’t blind or poison anyone, it isn’t that simple to get into legally. Unless a person is financially able and willing to wade through the regulations, for most looking to start one up it might end up the headaches aren’t only from the whiskey.

Chapter 7 - Why is Moonshine Illegal in the USA?

Moonshine, a homemade whiskey blend fermented from corn mash, sugar and yeast and distilled to 80 percent alcohol, is illegal to produce in all 50 states. The reasons for rejecting and penalizing this product are multiple and far reaching. Since 1978, moonshine was considered a spirit and laws were strictly enforced to halt its production for private consumption or resale, unlike beer and wine which had some limitations to allow low volumes for private production and use in most, but not all states. Illegal distilling of moonshine became regulated and prosecuted by the Department of the Treasury, who dispatched revenue agents to find and destroy manufacturing sites in rural areas, most commonly located in the Appalachians and southern states.

Excise Tax Losses

The government of the United States considers moonshine liquor, unlike beer and wine. Therefore it has more worth. The tax on a typical 80-proof, 750-milliliter bottle of moonshine whiskey amounts to $2.14. In comparison, a bottle of wine with an alcohol grade of 14 percent or less is 21 cents. A typical can of beer will reap five cents in taxes. Since the manufacture of moonshine is illicit and carried out in secret operations it is difficult to put a number on the exact amount of illegal distilleries currently operating in the United States. In just one example in 2000, a Virginia store was reported to have sold enough raw ingredients and chemicals to produce over 1.4 million gallons of home-made spirits, resulting in a loss of tax revenue of nearly $20 million dollars. Illegally produced spirits amounted to nearly $5 billion in federal taxes in 2005. As much as 50 percent of the shelf price of a bottle of hard liquor is taken by taxes.

Today, the stigma associated with illegal distillery operations of moonshine has taken a more relaxed outlook. It has become almost cool or hip to be involved in the manufacture of moonshine, which, thanks to the internet, dozens of sites have popped up which run instructional courses on the manufacture of it as well as providing technical answers and solutions. These smaller operations, along with the larger stealth facilities, are estimated to involve over a million participants in the United States, which dramatically adds to the loss of federal excise taxes. An average illegal distillery operation can net $6,000 a week from the production of 1,000 gallons. Multiply the number of these large and small operations and you can realize just how much taxes are lost to the government each year. Penalties for illegal moonshine production range from fines up to $15,000 and jail terms up to five years or more.

Public Health Concerns

Illegal manufacture of moonshine liquor poses serious health risks to the public, with the creation of heavy metals. Quality control and inspection cannot be guaranteed due to the atypical manufacturing process from one source to another. The first ounces of liquor that are produced in the beginning stage is known as “foreshot”, and it contains heavy concentrations of toxic compounds like aldehydes, acetone and methanol. If the foreshot is not removed the toxic levels and contaminants increase, causing health risks to the consumer. Just some of risks include vomiting, nausea, diarrhea, dizziness and headaches, acute alcohol poisoning, unconsciousness and even death.

One of the most serious concerns involves the construction materials used in the production of the still. Homemade stills can be made from soldered copper pipes and old car radiators. These components typically contain lead used in soldering the joints. Upon constant heating within the still, the lead leaches into the mixture, and when consumed enters the bloodstream, typically causing various degrees of lead poisoning. In 2003, the Annals of Emergency Medicine conducted a study where they found that over 50 percent of those who consumed moonshine on a regular basis had levels of lead in their systems that exceeded the limitation put forth by the Center for Disease Control. They rated the amount to be a “level of concern.”

In some cases, beading oil or lye is introduced to moonshine for the purpose of quickly increasing the alcohol ratio. This provides a highly toxic combination-mixture that has caused blindness and sudden death.

Combustion Hazards and Fire Risk

Due to the heat required in the distillery process, moonshine liquor gives off highly flammable vapors that can ignite and cause explosions. This mostly results from improper ventilation where the process is partially or wholly confined under a shelter or structure. Injury and death notwithstanding, the fire hazard is increased and increases the threat of wildfires and property structures which can tax the resources of firefighting and rescue resources.

Confrontation with Law Enforcement

The very nature of illegally producing moonshine prompts many persons to protect their property by setting dangerous traps or using firearms as a means of deterrent. This leads to moonshine wars. These actions can result in skirmishes and confrontations leading to injury and death. Using trespass as an excuse to safeguard their property, the owners of stills attempt to evade discovery by hiding or cordoning off their operations from thieves or competitors. These acts require law enforcement to step in and settle disputes or investigate accidents as a result of fights and disagreements. This is problematic since it requires law enforcement to respond to an emergency that is instigated by an illegal act to begin with.

Environmental Concerns

Chemicals and ingredients used in illegal moonshine manufacturing are highly toxic to the environment and the ecosystem, in direct violation of the guidelines set forth by the Environmental Protection Agency. Runoff chemicals can leach into the ground, disrupting plant life and destroying the natural soil balance. Spills and heavy rains can carry toxic chemicals into creeks, streams and lakes, severely altering marsh and fish habitats. Illegal stills cannot be safely monitored for environmental safeguards, which allow for untold hazardous waste disposal violations.

Permits and Licenses

Since those who are reluctant to purchase permits or licenses to run a legal distillery, the organizations responsible for dispensing them lose out on the fees. In addition, the licensing organizations cannot properly inspect or monitor the operation for safe practices.

Minor Participation

Although the exact number of minors involved in illegal moonshine operations is not known, the propensity for abuse in using them for labor exists. Minor drinking laws are imposed by individual states, but they cannot govern what goes on in private property settings, especially around illegal moonshine distilleries. There is always the danger of underage children imbibing in the consumption of illegally produced liquor in a family operated business that is hidden from public view.

About the Author

Trevor Hill has quite a number of interests and has written books on a few like the Brewmasters Handy Kitchen Guide. He also has an interest in history and has opted to focus on moonshine in his latest text. It is a pretty intriguing thing to write about as it was a way for many to make money when the production of liquor was at a standstill.

Though Trevor is not aware of anyone that still practices the art of moonshine he became rather intrigued with that aspect of history from an early age as he remembered seeing the westerns that had the moonshiners using the backwoods to make their fire water to sell to anyone that would buy it.

Trevor is aware that not everyone expresses an interest in this sort of thing but he has formulated the book in such a way that once you start reading you will be curious to find out what else he has to say about the process.

He also provides a bit of history on the evolution of moonshine and how it has evolved over time. It was just one of those interests that he had to find out more about and when he did he just had to share it.

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