Best Fruit Flavored Liquor Mixes | Moonshiners
this is how we make the Moonshine in South Carolina Josh and Bill’s still is completed and their ma.ss is ready to run all that’s left to do is fire up smells great yes sir but with both the still and the mash recipe untested their chances of Brewing good shine are a roll of the dice I’m a little nervous about this run because we’re making something we’ve never made before we’re making some strawberry brandy let’s Crank That steel up I’m totally excited man all right this is the first time we’ve been able to make any moonshine all season I
got to tell you it feels real good we’re so close now can almost taste it it’s about ready bill I can smell the shine cooking heck yeah yeah she’s about ready let’s put the cap on even for veteran Moonshiners running a still can be de@dly a leak in the system can quickly lead to a fireball explosion there’s definitely a chance of something major going wrong with every run of liquor I mean you’re dealing with compressed explos1ve gases then once that ethanol Source boiling off and if it finds a flame I mean it’ll blow a Sky High Josh
and Bill’s first run of the season is off to a shaky start and a perfect storm of inexperience and untested Equipment could bring it down in flames man we’re about to make some moonshine for the first time this season but I’m a little bit nervous I got to tell you because we’re trying this new worm thing out not sure if it’s going to come out good or not but we’re fixing to find out it’s about time we got this thing going I’m ready to taste some of these dog on strawberries it’s all I can smell a design we came up with I’m sure
it’s going to work I can’t believe it ain’t come out yet we should be seeing it anytime anytime now we’re going to have some little drops of love coming out of that worm and I must say it’s about time there it is there it is there it comes h3ll yeah well we got liquor coming out we’re in business well sometimes people think when you’re running fruit that the liquor is going to come out that color this is definitely not true Liquor’s going to come out clear no matter what yes sir over the state line in Haywood County North Carolina
Moonshiners Mike and Jerry are busy turning a windfall of blueberries into high end Brandy boy that’s blueberry ain’t it me and Jerry we want to make Top Chef high dollar premium alcohol that’s our goal for for this season you know less alcohol but for a higher price that’s what we’re trying to do yeah get you a snort up what’s it taste like tastes pretty good oh my God Son it is ready ho oh my God that is fine that’s good enough drink cck just like it is when you mash in fruit and ferment it it turns into wine it’s a semi sweet dry
dry yeah oh my God it’s good this blueberry Mash this some of the finest looking wine a man could ever lay his eyes on wh@tever we’ve done by God we’ve done something right let’s get this stuff skimmed over here and get in a pot got a nice thick cake on the top of it really really pretty real deep dark in color it smells great tastes d@mn good too and look at the volume that we going to have as opposed to distilling it off oh yeah 7 gallons we distill it and we got 50 sitting right here it’s a no Dam brainer are you down for a d@mn
challenge or what you know me challenges is my middle name jar we got liquor brother do we she’s a hit in the jar good deal our blueberry Brandy goes for about $125 a gallon we could probably sell you know a bottle of the champagne for 50 bucks a bottle per volume that’s double the money pretty much also we’ll have a h3ll of a lot more volume than if we distilled it off into Brandy it’s good and cold heck yeah son but it’s a lot of extra work and making champagne is a process that neither one of us is really familiar with we got money could
be made on the Brandy but if we turn this into a champagne we may fail completely we basically risking the bird that we have in our hand for two in the down Bush here money in the bank money in the bank we’re making her second tr.i.p in thanks to stuck fermentation we’ve got new Beast hopefully it’s more liquor got to do it we got to do it he says in the Great Smoky Mountains it’s attempt number two for Mark and Digger on their cantaloupe moonshine mash boy it sure does look like it’s ready to go don’t it yep but it ain’t Mr tongue will tell you
that Mark and Digger’s first attempt failed because the yeast d1ed long before fermentation was complete they ain’t a bit of alcohol taste to it no we’re de@d in the water they’re placing their bets on a slower acting high alcohol producing yeast drain that should be Hardy enough to complete the process this yeast I’ve never used it before it’s a different strain at worst we don’t make any linkor but we we’ve got no choice we’re we’re behind in season this yeast here has more potential than any yeast I’ve ever used
in my life supposedly it’ll stand alcohol a volume of up to 24% in Precious commodity here I got all the faith in the world in you this yeast this yeast requires a lot of attention we’ve decided we’d use our drill and our turn you’ve got to put a lot of air into your mice to keep it going to propagate in sufficient quantity to complete fermentation yeast initially need an abundant supply of oxygen not like us we can’t live without a no not very long I’ve seen you when you run out of breath you quit eating for a
minute it’s kicked off me I can smell it well n is going cr4zy looks like you just unzipped your Brites while they’re flying in there ain’t that pretty you know never know which is the longest minute a microwave minute or a treadmill minute well neither one of them it’s waiting on MH to ferment when you’re so far behind in your season well it’s kicked off now all it’s got to do is keep on kicking d@mn that’s high volume MCE right there baby wow this yeast works and you know I’m going to be optimistic now I’m going
to say we’re going to increase Air volume over half let’s light this rasal poop now go who we’re also worried about taste we’ve never fermented anything like this before I’ve always got in the back of my mind did we run enough air into that maze to to get it working good did we get that yeast kicked back off strong enough you can have 100 gallon liquor but if it don’t taste worth of nobody wants it I I don’t know the MH smelled off good it the MH tasted it tasted good yeah that ought to hold that now just think four or five days ago you
was ready to dump that out you may be ready to dump it out again again it’s done we got a lot of time a lot of money invested in this steel we got a lot of making up we got to do and uh if we don’t make it up right now we may not I’m going to check this thing puss we ought to have some liquor out here this is cr4zy it takes a good qu to fill that bottom of that condenser up well all we can do is wait there Hatty boy that’s kind of disheartening you’d think liquor be coming off there I don’t understand it we ain’t forgotten
something have we look here you just smelling aloh Hol maybe you’re was right h3ll yeah h3ll yeah bump up oh yeah look at that baby man that’s perfect stram keep on doubting my sniffer you know something this big don’t miss much it’s got its own ZIP code I guess you’re right pretty much what you think it is Gussy PUD Robinsville North Carolina as fall approaches Mark and Huck prep an early batch of their seasonal Huckleberry Brandy to meet the demand of a loyal customer you better get them matched up
good yeah we’ picked huckleberries all our Liv they’re same thing as a tame blueberry except they’re just wild and they grow back in the mountains you know up on these high tops and everything I always thought this a little bit sweeter fruit that’s what makes Brandy usually we make leor out of corn but yeah you can always get more money good Brandy and just got a little better taste most of the time oh specialty Barrow so we’re going to set us up a barel of Huckleberry Brandy huckleberries and corn they ain’t
much difference you have to bust it up and you just put sugar and malt just like you would with your corn last time we made some Huckleberry Brandy h00k everybody cr4zy about that stuff yeah they locked it didn’t they yeah not done for all the natural yeast the malted corn acts as a catalyst for the environmental yeast to ferment the mash we ever do any more burries like this I’ve come up with another idea how to mash them up let you pull your boots and socks off and roll your br’s legs up you get in there you don’t want to do that that’s
the way they do grapes so it I don’t want to change the taste of her there all right let me get the water yeah we call this old Huck Huckleberry Brandy what do you think of that that’s say all right got a good Dre to it yeah old H cuz we’ve always called him Huckleberry you know so that’s pretty good deal for him I think sort of matches yeah Brandy you know he’ll take while as long as it does corn wer and get ready to run you get that on I’m going to get us a board to put over this crack we don’t want no rain water going in like
where it take s days to work of corn at least take 15 for the Brandy but the thing about Brandy this as quick as it gets worked off you got to run it cuz you just got a day or two and it’ll turn the vinegar on you this Huckleberry Brandy it’ll be good people likes it and I think we can sell all we make it’s coming there it is smells good don’t smell yeah I can smell it over here look I’ll be to toss some heads start catching the liquers then little heads off running about right to try yes try PR good a yeah boy boy style fol
pretty high proof to yeah that’s tiwi you watch where you now now we’re going to proof it down about 80 so it’ll be a little milder a little smoother to drink boy it’s got a good paast to it manding oranges will ferment and make any mice while I mean we got 1,080 jars of it it don’t get no cheaper than this these oranges they were free you know everybody’s having hard times right now and and we figured that if we could save our customers some money good but I ain’t never heard of anybody ever making orange moonshine Mandarin or otherwise
they’re not bad I think a color is all it’s off on here let me fish you one out there and you can eat it well they don’t taste bad what I’m telling you they’re all right you know people lose their DN Mind Over expiration dates uh back in the day when we was kids you smelled of it if it stunk you didn’t eat it if it tastes bad you spit it out mean if they’re mushy you don’t want them to be mushy that’s what it is it’s just the texture the syrup on these it’s not really sweet it’s probably just a natural juice with
a little extra water maybe some glycerin so we’ll add just a little bit of sugars in it I’ll pour a little water in here to get that corn sugar dissolved keep on till you break a jar see that’s what I think on them CU they just turn into nothing this right here it’ll make anything perment it’ll take off in a couple hours this yeast is more useful with grapes that’s what it’s generated for it’s wine yeast it’s more for an acidic nature than more of a basic nature I’ll put her over here in this window it’ll catch up Morning Sun
and warm up hey I believe it’ll work for us over the years we’ve used fruit cocktail we’ve used canned peaches but this is something that’s never posed itself before I’m going to say it’s going to have a h3ll of a cap on it they’re clean as a hounds tooth and they’ll be fine I think that all of them yeah it’s all that’s all we got up here we still got liquor but that’s all the jars we got clean we’ve got all this tempered liquor Jarred up now we need to see if the liquor is going to taste good how we doing back there steering wheel our jar
shortage is temporarily solv puss there you go perfect perfect in the woods of Central Virginia with a windfall of apples at their disposal smell good don’t you tickle and the laws Mash in for their first ever freeze distillation you want to grab his grinder over here can you I I ain’t never seen one like it for I ain’t going to lie to you I thought it was a leaf M or something like that Josh brought us a whole lot of apples when he come to help us build our steel site all right turn him on so we’re going to make us an Apple Jack
Applejack is a for of Apple Brandy but instead of using a heating distillation process we use a freeze distillation process hold on unplug it yeah look at that M that’s applesauce that’s good too I should finest leaf blower I ever seen in my life see that right there work off quick I’ve got a grinder that I normally use to grind up my apples but it leaves bigger chunks so I found this grinder it grinds up real fine like applesauce and I’m hoping by doing that we’ll extract more flavor out of it d@mn that looks good man Apple
Jack baby Apple Jack she’s froze she’s froze yeah let’s take this out froze on yeah all pretty good yes sir she’s froze up pretty good look that one’s even Fuller the d@mn temp too cold a one way to find out right get to C4 we to blow this baby up we’ve got to get the ice off of the top of this stuff and about the only thing we know to do is just start breaking it and pull pull it out pull man I got a bite you got a bite go go nice fishing huh Alaska fishing yes see taste this taste a little better does it seriously
taste that Apple taste Apple yes yes we got to extract this ice throw it to the side cuz that’s water now we got the alcohol and you can tell right away the alcohol is there but it’s not as strong we going to have a total different Market with this S free extraction you know what Kenny yeah man I ain’t never in my life thought I’d be making liquor we a hammer and totally opposite all right God no that’s cold we’re on the right path here now this is just the first freezing I’ll say I’ve got it beautiful oh B it’s
hot little bit milder seems like smoother too not quite a bite to it I think we got a winner right here too you going you going test it tonight well if I wake up being able through a screen door in the morning I know it ain’t no good well you know when we distill we end up with about 10% of what we put in our Mash pot and with this freeze distillation we wound up with much much more
