If you ever find yourself in possession of a gallon of honey, we have a pretty good idea of what you could do with it!
The following recipe will yield of the best tasting honey moonshine’s your sweet lips have ever tasted! A smooth taste with a little kick, filled with sweet honey goodness!
- 1 Gallon of honey
- 5 Gallons of water
- Distillers yeast
What To Do:
The first step of this process is heating 2.5 gallons of your water to 120°F before stirring in 1 gallon of honey until it is completely dissolved. Now we can add the second half of our water to the honey mixture. Make sure you keep this portion of your water at room temperature.
Now it is time to grab your immersion chiller and cool the mixture to a balmy 70°F. At this point, you will need to go back to your childhood years and aerate the mash by pouring it back and forth between two buckets. Back in the day we used to do this with mud and water, but you get the point!
Before you transfer the mash to your glass carboy, add 2 tablespoons of yeast. Now you can transfer it to the carboy and don’t forget to install the air lock.
This is the hard part. You will have to wait 2 weeks while your honey whisky ferments and make sure you keep that temperature at 70°F at all times.
Once the fermentation process is complete, you have to wait for another 5 to 7 days for it to settle out. When this is finished, you are ready to siphon (not pour but siphon) your mash into a 5 or 10 gallon copper moonshine still.
Don’t forget to toss in your foreshots, heads and tails when distilling. If you are planning to drink this un-aged then make sure you cut your heads and tails.
(Here are some terminology explanations)
Finish It Off:
Bring the flavor home by aging it for 2 to 3 weeks using lightly toasted, american oak chips and for that extra little flavor, throw in a little bit of honey to the finished product.
That’s it, now you are ready to enjoy your ‘honeyshine’. Can you think of a better way to use a gallon of honey? We can’t!
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