Recipe's | Crazy 8 Moonshiners - Crazy 8 Moonshiners

• 1 gallon ( no pulp) orange juice
  
• 1 1/2 cups sugar
• 2 tablespoons vanilla extract
• 1/2 cup french vanilla coffee creamer
• Moonshine (approx 3-4 cups)
  

Combine ingredients into a large pot and bring to a boil. Stirr until creamer is fully combined.  Cool to room temp and add your favorite shine to taste.  Pour into jars and refrigerate let stand 1 week then drink cold.  Shake well before serving.  It's nice on a hot summer day.

• 2 cans cherries, 15oz each, ideally with heavy syrup
  
• 1/2 cups sugar
• 1 32oz container of cherry juice, tart or sweet either will work
• 2 cups moonshine

Combine cherries, sugar and cherry juice in the crockpot.  Stiru until combined.  Cook on low for 1-2 hours until sugar dissolves.  Allow to cool then add moonshine.  Add a dash of vanilla extract (optional)

Service in a glass with ice and the cherries.  Can also be poured over vanilla ice cream.  For gift ideas, pour into mason jars and add your own label and gift or store for later use.  If you love cherry pie, you're going to love the Crockpot Cherry Pie Moonshine recipe.  Easy to make and tastes amazing.  Great as a holiday drink or to be poured over vanilla ice cream.

• 1 gallon apple juice
• 1 gallon apple cider
• 2 cups white sugar
• 2 cups brown sugar
• 4 cinnamon sticks (adjust to taste)
• 1 pinch apple pie spice
• 2 quarts moonshine

Combine apple juice, apple cider, white sugar, brown sugar, cinnamon sticks, and apple pie spice in a large pot; bring to almost a boil. Cover the pot with a lid, reduce heat, and simmer for about 1 hour. Remove from heat and cool completely.  Stir grain alcohol and vodka into apple syrup; remove cinnamon sticks.  Pour apple pie moonshine into clean glass jars or bottles. Store in the refrigerator.

• 6 cups water
• 2 cups sugar
• 8 lemons , juiced (2 cups of lemon juice can be substituted)
• 2 cups moonshine

Boil water and sugar until dissolved.  Chill for 1 hour.  Add lemon juice to chilled simple syrup.  Add moonshine to mixutre, stir and chill for 2 hours.

• 7 peaches, peeled, pitted and chopped
• 2 vanilla pods, sliced down the center
• ½ cup brown sugar
• ½ cup sugar
• ½ cup peach tea, brewed (can be added while warm)
• ½ cup water
• 1 quart moonshine

Make a peach simple syrup.      Combine 3 peaches, vanilla pods, brown sugar, sugar, peach tea, and water in a saucepan over medium heat.  Stir until the sugar is dissolved. Bring to a boil. Reduce heat and simmer for 5 minutes.  Remove vanilla pods. Set aside. Cool syrup.

Add 4 peaches to a large bowl. Mash with a potato masher, fork, or the back of a wooden spoon. If you have muddling tools, you can use those.  Add moonshine and Peach Simple Syrup to bowl. Stir to combine.  Store in 8-ounce mason jars. Split pods into equal segments so each jar has a bit of the pod in it.  Store in a cool, dark place. Your pantry is the best bet if it does not get direct sunlight.

• 8 rhubarb stalks, washed
• 4 cups water
• 1 cup sugar
• 1 tbs lemon juice
• 4 cups strawberries, diced
• 1 quart moonshine

Make a rhubarb simple syrup.      In a saucepan over medium heat, combine rhubarb stalks, water, sugar, and lemon juice.  Bring to a boil and reduce by half. Strain rhubarb from mixture. Cool mixture.

Add strawberries to a large bowl. Smash with fork or the back of a wooden spoon. If you have tools for muddling, you can use those instead.  Add moonshine and Rhubarb Simple Syrup to bowl. Stir until fully combined.  Store in 8-ounce sealed mason jars. Keep out of direct sunlight -- your pantry is often the best place for moonshine infusions.  Combine the Strawberry Rhubarb Moonshine, lemon lime soda, lemonade, and crushed ice in glass.  Stir to combine. Add sliced strawberries, fresh basil, lime slices, and diced rhubarb stalks for garnish, if you desire.

Like all infustions, the longer it sits, the better it gets.

• 5 gallon water
• 7 lb cracked corn
• 10 lb sugar (can be cut back to 7 lb)
• 1 tablespoon DADY

Add the cracked corn to a fermenter.  Heat water to 160° Fahrenheit.  Dissolve sugar in the hot water and dump it into the fermenter with the cracked corn.  Let the grains steep until the temperature comes down to 90° Fahrenheit.  Pitch the yeast.

To  make this a true "Sour Mash" replace 1 gallon of water with 1 gallon of  backset.  Backset is the stuff left over in your still after a run.   There are other methods to sour your mash but this is the easiest.

Ingredients: https://youtu.be/wlKa0dGsrUU

• 5 gallons water
• 8 lb brown sugar (dark or light, your preference)
• 1.5 lb unsulphured molasses (I use Grandma's Original)
• .5 lb ground coffee (instant coffee will work)
• 1 tablespoon DADY
• 2 tablespoons yeast nuturients

Heat water to atleast 90°  Fahrenheit.  Completely dissolve the sugar and molasses in the water.   Mix in the coffee with the sugar water.  Dump into a fermenter and let  cool to 90° Fahrenheit.  Stir in the yeast nutrients and pitch the yeast.

I  use a 7 gallon fermenter for this and it's barely large enough.  If  using a smaller fermenter you may get some puking out the bubbler, or  you can open ferment (covered just not sealed)

Ingredients - https://youtu.be/K1iAzxzw3mE

Process - https://youtu.be/Bm-HdOEmKIM

• 17# of corn milled to a course meal
• 6# of white wheat malt or barley malt.
• 11 gallons of water
• 15.5 gallon keg brew pot or equivalent.

Boil 8 gallons of water add corn and stir until it gets  too thick, then turn off the heat and let it rest for 1.5 hours. After  1.5 hours add 3 gallons of cold water to the corn and stir it in, this  will loosen up the corn and bring the temp down. When the temp hits 155,  add in the crushed malt and stir. Hold at 148°f for 1.5 hours, take a  clear sample and do an iodine test to make sure all starches have been  converted to fermentable sugars. I ferment this on the grain, then  squeeze through a paint strainer bag or brew bag, I use my fruit press  for this.   

Ingredients & Process:  https://youtu.be/pPPxg7BrMHQ