Forum - Moonshine Mash Recipes

In this moonshine recipes forum is all about moonshine mash recipes, spirits recipes, infusion recipes. Please observe our forum rules (see Helpful tips for use).

June 2018:

It has now been an unbelievable 16 years (!) since the last major change to the website and forums. When you think that two to three years are an eternity for the Internet sector, that is really something. In any case, there has been so much going on in terms of technology that it has become urgently necessary to completely redesign not only the forums, but also the entire website, from scratch and bring the programming up to date. Naturally, along with this we also introduced various new features; for example it was high time we allowed pictures to be uploaded with a forum post too or enabled users to subscribe to the forums via RSS feeds. And of course we have subsequently included pictures that are saved on external websites and were then integrated here using an img tag, so that no valuable information is lost. In any case, we hope you continue to have fun swapping experiences and trying things out.

Juni 2002:

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How long for mash

Asbury's White Mule am 04.03.2021 16:11:44 | Region: CLEVELAND

Im currently working my first mash and it is still bubbling once every 16 secs after 32 days. I have it in a controlled environment with a mash temp of 75.3 ° F. I used 24lbs of sugar and 5lbs of course ground yellow corn meal in 12 gallons of water and used brewers yeast. Is it normal for the mash to work that long. Is it a good thing or bad?

RE: How long for mash

Hans am 07.03.2021 16:33:29 | Region: Carinthia

According to your figures is everything on order. Fermentation time strongly depends on temperature. And this is the only odd thing: My calculator tells me, 75 °F equals 24 °C. This is a quite high temperature, although you mentioned it's actually the temperature of the mash itself. Ambient (environment) temperature shouldn't exceed 19 °C for best quality, thus fermentation speed should be rather slow.


However, slow fermentation speed and therefore longer fermentation time can be regarded as a good thing.