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Allow at least 1/2 cup of moonshine to accumulate in the cup and then throw it away down the drain. This is a vital step when learning how to make moonshine. NEVER drink this first distill. It is not just paint stripper to your insides, but is highly toxic to your system and you are putting your life in danger by drinking this liquid.
People have lost their sight, damaged their organs and worse, even died, from drinking this first distill. After each lot of still-beer in the pressure cooker has been distilled you will be left with about a gallon and a half to two gallons of alcohol known as 'low wines'. What you need to do now, is to re-distill this liquid as it contains too much water. The pressure cooker needs to be rinsed out and dried before we add our low wines back in to the pressure cooker.
Again, place over a very low heat and wait for the vapor to emerge. Again we have to throw the first lot of vapor away. About 1/2 cup again. When the first appearance of a white liquid emerges then we know that we are the path to having made our first batch of hopefully, drinkable moonshine! However, before we get too excited, what we have made is probably rocket fuel, as it is about 140% proof.
What we need to do is to find a hydrometer, and mix enough water with the whiskey to get it down to a more drinkable 100% proof. If you don't have a hydrometer, do it the old fashioned way. Take a quart jar and fill it half with moonshine. Now shake it gently and sit it on a flat surface.
If there are bubbles half above and half below the liquid, then you have the right proof. Take a large barrel, or two, of very ripe yellow peaches and mash them up in large drums. There is no need to clean them. Now leave them for about 2 weeks to rot and ferment.
When the bubbles subside, the mash is ready to distill. Don't leave the mash too long or it will go sour and you'll end up with peach vinegar. Heat the mash in the still, which is a big copper kettle, and heat the fermented peaches to just below boiling, so that the alcohol comes off.
The alcohol boils off before the water and is trapped by a condensation pipe. The condensate is collected in a bucket and, for really top quality peach moonshine, it may be re-distilled. Well, we hope that you have had fun learning how to make moonshine at home and seeing how it was made in the past, and how it is still being made clandestinely around the world.
