Moonshining as a Fine Art (Foxfire Americana Library)

Moonshining as a Fine Art (Foxfire Americana Library)

Foxfire Fund Inc.

Language: English

Pages: 36

ISBN: 2:00217649

Format: PDF / Kindle (mobi) / ePub


The history of moonshining is a long one, and no one tells it better than the men who once made a living from it deep in the heart of Appalachia. Originally published in 1972, "Moonshining as a Fine Art" takes you through the their time-honored methods of making (and occasionally hiding) safe, successful stills. It also includes a glossary of moonshining terms and recipes for home-brewed mountain drinks like apple beer and blackberry wine.

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mixture is ready to run. The alcohol has eaten the cap off the beer. Don’t wait to run it at this point or the mixture will turn to vinegar, and the vinegar will eat the alcohol thus ruining your beer. It is better to run the whole thing a day early than a day late—you’ll still get mild, good whiskey. Appearance of “dog heads” also indicates that it’s ready to run. [Note—one variation on the above process was also popular. Two bushels of mash were put in each fifty-gallon barrel, and cold water

mixture is ready to run. The alcohol has eaten the cap off the beer. Don’t wait to run it at this point or the mixture will turn to vinegar, and the vinegar will eat the alcohol thus ruining your beer. It is better to run the whole thing a day early than a day late—you’ll still get mild, good whiskey. Appearance of “dog heads” also indicates that it’s ready to run. [Note—one variation on the above process was also popular. Two bushels of mash were put in each fifty-gallon barrel, and cold water

will precede it at the condenser end. This will be followed by a strong surge of liquid which quickly subsides to a trickle. On the second surge, “she’s coming for good,” as one man said. Begin catching the alcohol on the second surge. (If it is being made with sugar, this first run will not hold a bead. Save it anyway.) Keep running the still as long as there is any taste of alcohol in the liquid being produced. Then drain the thump barrel. Add the results of the first run—about ten gallons of

of some people, this is just as it should be. One said, “The operations are so much bigger now, and sloppier. If the Feds can’t get’em, the Pure Food and Drugs ought to try. That stuff they’re makin’ now’ll kill a man.” And another said, “People used to take great pride in their work, but the pride has left and the dollar’s come in, by th’ way.” We was stillin’ one day away up on a side of a hill away from everything, mindin’ our own business, just gettin’ ready t’make a run when my partner all

was too strong, the man drinking it would say, “That must’a had a dead hog in it.” A GLOSSARY OF STILL PARTS AND TOOLS Bale—wire or chain strapped across top of cap to keep it from blowing off during the cooking process. Cap—the top third of the still. It is removable so that the still can be filled after a run. Cap Arm—the copper pipe connecting the cap with the next section of the still; it conveys steam to this section. Cape—the bulge in the main body of the still. It is the point of

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