HOW TO MAKE MOONSHINE MASH WITH A HOMEMADE STILL
If you’re someone who like to partake in a nice glass of vodka, whisky, bourbon, moonshine, or any distilled spirit you know that it is made in a still and that’s about it. Unless you yourself are a distiller then you’re just glad what your drinking taste great! Have you ever heard the word mash before, no not the T.V. show, it is the end product of mashing. Mashing is one of the most important part in the distilling process.
In brewing and distilling, mashing is the process of combining a mix of milled grain typically malted barley with grains such as corn, sorghum, rye or wheat with water, and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F), and takes place in a "mash tun" which is an insulated brewing vessel with a false bottom. The end product of mashing is called a mash.
There are different kinds of mashing such as Infusion mashing and Decoction mashing. These are the two main mashing techniques. In infusion mashing the mash is heated directly to go from rest temperature to rest temperature. Some infusion mashes achieve temperature changes by adding hot water. Decoction mashing is where a proportion of the grains are boiled and then returned to the mash, raising the temperature. The boiling extracts more starch from the grain by breaking down the cell walls of the grain.