USING YOUR SHINE YOU MADE…… Some mix-it-up recipe’s

This is one recipe that has generated a lot of 'buzz' for being a sweet favorite for sippin', shootin' and parties.

Ingredients

• 1 Gallon of honey 
• 5 Gallons of water
• Distiller’s yeast

Directions

Start your mash by heating 2.5 gallons of your water to 120°F in a large pot. Make sure to keep the rest of your water at room temperature. 

Add one gallon of honey and stir until completely dissolved and well incorporated. 

Now we can add the second half of our water to the honey mixture. 

Now it is time to cool down your mash. You can use an immersion chiller or use a sink full of ice water. Cool the mixture to a balmy 70°F. 

Next, we want to aerate the mash by pouring it back and forth between two buckets. 

Once your mash is well aerated, transfer it into your fermenter. 

Add two tablespoons of yeast. 

Install the airlock. It is important to maintain a steady temp of while you ferment. Fermentation will take up to 2 weeks depending on the type of yeast used. 

Once the activity in your airlock has ceased for about two days fermentation is complete. Wait another 5-7 days to let your mash settle. 

Once your mash has settled, use a siphon to remove your mash and transfer it into your still. 

Distill as you normally do. Make sure to fraction. 

Age your moonshine for two weeks using oak chips. 

Optional* add a little bit of honey back into your moonshine for flavor.