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Cornmeal Moonshine Recipe
Sally Mckenney

Cornmeal Moonshine Recipe

Craving an authentic homemade moonshine experience? This Cornmeal Moonshine Recipe is rooted in old traditions, using crushed corn, malted barley, and yeast to create a smooth, flavorful batch of moonshine. With careful temperature control and patience, you can craft a golden, rustic spirit that echoes the Appalachian mountains’ heritage.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 1 batch
Course: Beverage, Homemade Spirit
Cuisine: American
Ingredients Video Notes

Ingredients
  

  • 8.5 pounds crushed cornmeal
  • 2 pounds malted barley (crushed)
  • 6.5 6.5 gallons water
  • 2 packages bread yeast
  • 1 teaspoon sugar

Video

Notes

Required Kitchen Tools

Just like baking bread or brewing beer, making moonshine is smoother when you’ve got the right tools ready. Here are my essentials:
  • Large Brew Pot (at least 10 gallons): Needed to heat water and cook your cornmeal mash.
  • Cooking Thermometer: Crucial for maintaining the right temperatures during mashing.
  • Stirring Paddle or Large Spoon: Wooden or stainless steel is best for mixing grains evenly.
  • Fermentation Bucket or Carboy (with Airlock): For fermenting your mash without contamination.
  • Strainer or Cheesecloth: To separate the solids from the liquid after fermentation.
  • Yeast Starter Jar: For prepping your yeast before pitching it into the mash.
Having these ready makes the process efficient and keeps your brew clean, consistent, and enjoyable.