VEVOR YML03110F Mode D'emploi page 28

increase quality and quantity)# 5 pounds sugar # water Put enough feed to cover bottom
of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling
water. Mix untill sugar is dissolved. Let it set for 90 minutes and then finish filling with cool
water. Add the yeast after it has cooled to the recommended temperature on the yeast
label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5
days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is
always
150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through
a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal
will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case
and tie it off where it will not touch the bottom of the still.
WATERMELON-GRAPE MOONSHINE BRANDY
30 Lb watermelon
7-1/2 Lb fresh table red or green grapes Water to 5 gallon
Juice and zest of 10 lemons 24 cups granulated sugar Wine or distillers yeast
Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put
melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten
lemons, juice the lemons, and add the juice and zest (gratings) to primary.
Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape
juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary
with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice
into secondary (demijohn) and fit airlock. Ferment 30 days.
INDIAN HEAD CORN MEAL WHISKEY
Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brewshops)
1- Sachet of 48 turbo yeast 4- Gallons of spring water
After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus
avoids caking as much as possible. Carefully lift the carboy and shake it side-to-side to
ensure a good mix.
Next add the dry malt like you did the cornmeal, slow and steady and then lift the carboy
up and shake it again to get a good mix. Warm the 1/2 gallon of leftover water on the
stove until it's just hot to the touch. Turn off the oven and stir in the yeast until it is