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Top 10 Moonshine Running Cars And Trucks Of All Time!

Moonshine running brought more than home- and backwoods-stilled whiskey to the far corners of America. Moonshine running also brought some incredible moonshine running cars to America. After all, the moonshiners always had to be on the look out for revenue agents and other law enforcement officers as they transported their bootlegged booze to their customers, and then, the moonshiners had to be able to successfully get away from the long arm of the law. They did this in their moonshiner cars that were so powerful that these drivers and cars led, in part, to the birth of NASCAR, rat rods, and muscle cars.

1. Coming late to the moonshining party, the 1974 Pontiac LeMans possesses all of the specs that a solid moonshiner car needs such as being relatively unassuming (moonshiners want to blend in with the surrounding traffic), having a massive carrying capacity thanks to its robust stationwagon springs, and its fat engine, a stock 350ci engine. 

 2. The 1955 Oldsmobile Rocket 88 is a second-generation entry of what is considered by many to be the first real American muscle car. Fitted with a Rocket V8 engine, the Olds Rocket 88 had the power, the size, and the long wheelbase moonshiners looked for in a jug carrying car.

3. The 1971 Ford Custom 500 is the perfect moonshiner car since it is a full-size sedan, which, thanks to its inconspicuous looks makes for the ultimate bootlegging ride. Fitted with a 429 Cobra Jet/Police Interceptor engine, this car was popular all around America by all sorts of people, to include the whiskey runners.

4. The 1966 Dodge Coronet benefits a great deal from having a real beast of an engine, the famed 425-horsepower 426ci Hemi V8! Fitted with some extra tough springs, this Dodge Coronet, one of the fastest sedans of the 1960s, was a wonderful and very effective whiskey mule.

5. Although the 1961 Chrysler New Yorker is a fine luxury sedan, it was also a very utilitarian moonshine running car. After all, this sedan has loads of carrying space, the ability to carry it, and Chrysler’s very first V8 engine. Yep, this beaut of a classic car was THE working car for moonshiners who wanted to do their business in style!

6. The 1951 Ford Pickup is an incredible classic pickup truck, and before we get down to its moonshine bonifides, lets just take in its beauty. Isn’t its grille magnificent, its hood a beak of strength, and its overall styling totally boss? Yeah, I thought so. Now, let us not forget its bed, which provides it with loads of moonshine jug carrying room, and its huge engine bay, which can hold huge engines. Many say the 1951 Ford pickup truck was to most successful whiskey-running truck in America’s history.

7. The 1940 Ford V8 Coupe is one good-looking car. In fact, doesn’t it just scream “gangster?” It sure does. Rarely run purely stock by moonshiners, the 1940 Ford V8 coupes made for great moonshine carrying cars when fitted with larger engines, such as those made for Cadillacs and other larger cars.

8. Sure, to you and me in 2016, the 1936 Ford Model T does not look much like a car of crime, but back in the day it was thanks to its 20-horsepower engine, top speed of 25 miles per hour, and ubiquitous of them. In the late 1930s, 75% of all the cars on America’s roads was a Model T, which made it easy for moonshiners to disappear in a crowd.

9. Is the General Lee the real deal or merely a fictional moonshine running car? Who knows? But, we do know that the 1969 Dodge Charger General Lee that was driven by Bo and Luke Duke had the power, handling, and size all good whiskey slinging cars must have!

10. Just how long is the 1955 Cadillac Fleetwood? Well, its wheelbase is a jaw-dropping 133 inches which gives the Cadillac Fleetwood the length it needs to carry loads of moonshine jugs and really get at it on the straights! And, with its new power steering feature, this moonshine runner was easier to control despite its monster 5.42-liter engine!

  • Moonshine Stills Co.

Moonshine Burger of Martinsville, Illinois

Today we are going to highlight a place that might just serve the best burger in Illinois. That place is Moonshine Burger. Moonshine Burger is located in Martinsville, Illinois. It’s in southwest Clark County, but even with GPS, you might have a hard time finding the place. But if you see a building in Martinsville, you know it’s the place, because the only other building is an outhouse.

The building is an old general store from 1912. This business has been in operation since 1982. And for the people who know about it, they are loyal customers. And the customers are not just confined to Clark County. They come from all across the country. Heck, you can even get a bumper sticker that says you dined here.

The burgers are incredible. Awesome meat, melty cheese. Just a really good burger. It’s never going to be gourmet, but it’s spectacular. But you need to get them while you can; the grill shuts down at 12:30. The ladies who work here have served up to 2,000 in a half day. The experience is half the fun. Sadly, not many of these places still exist. Here are some pictures of the place.

Have you eaten at Moonshine Burger? What did you think?

  • Moonshine Stills Co.

Moonshine: An Introduction

Moonshine: An Introduction

Since the dawn of American history, people have been home-making alcoholic beverages. Moonshine is characterized by two ideas: freedom and craftsmanship. After the American Revolution, the federal government placed a tax on liquor production to pay for expenses made by the war. It was a heavy tax, and for some American people, it was the difference between being able to feed their family or not. To evade this tax, people turned to moonshining. Since then, throughout American history, people have been moonshining for various reasons: to avoid taxation, to make and enjoy liquor during the Prohibition, or to exercise their own personal right to create a superb craft. What the idea of moonshining boils down to is the freedom to create your own craft and the freedom to create your craft whatever way you want. Moonshining as a hobby enables you to create your own one-of-a-kind liquor. Though traditionally whiskey, moonshining does not specifically refer to any particular kind of distilled liquor. You can make rum, vodka, or gin (just to a name a few) and use practically any kind of grain or fruit. Your craft is totally up to you! Most moonshine stills are made out of copper or stainless steel. All our stills are 100% made of copper. Copper is more expensive than stainless steel, but it’s worth it. Firstly, copper makes your moonshine smell and taste better by removing sulfur from yeast through a chemical reaction with the copper, which also improves the aroma and overall quality of the moonshine. The copper has antimicrobial effects which prevent the production of toxic substances and destroys many viruses and bacteria (again, making it taste and smell better). Stainless still has none of these benefits and the quality and aroma of the resulting distillate can suffer. This is why so many steel stills have a reflux design which yields a higher proof, tasteless distillate. Another problem with stainless steel is it's poor heat conductivity. Copper doesn't suffer from this; the electrical conductivity of copper helps distribute heat evenly throughout the still. Copper has a history of use that is at least 10,000 years old. Copper is extremely hard to erode, even under extreme conditions, yet it is malleable enough for master craftsmen to cut and pound into whatever shape they so desire. Copper has been widely used for centuries in plumbing, architecture, and as currency, and is widely used today in electronics and electrical wires. Old moonshiners in the Appalachian hills used copper and commercial distilleries use it today. And, of course, copper looks great! Steel or aluminum stills just can’t compete with copper aesthetically. Our stills are truly works of art.

The Basics of Making Moonshine

Let’s Get Started. Making moonshine with a pot still is pretty simple and is made up of two major steps: fermentation - the creation of alcohol - and distillation - the collection of alcohol by evaporation. Fermentation is the creation of alcohol. Fermentation is a chemical reaction that occurs when yeast (a type of fungi) breaks down sugars found in fruits or grains like corn, wheat, and barley and converts these sugars into alcohol and carbon dioxide. First, the grain is ground up. Traditionally, moonshiners would use corn and grind it up into corn mash. Then, the ground-up grain is added to the still and is soaked in hot water. Some people choose to add sugar at this stage to increase the amount of alcohol made in the end; traditional moonshiners would add malt to convert the starch in the corn into sugar to increase their alcohol yield. The yeast is added to this mixture, and the final mixture of ground grain, water, and sugar or malt is called mash. This mash is stirred thoroughly and heated gently in the still for some time to allow the yeast to process the sugars in the mash. After a set time passes, the yeast converts the sugars into alcohol. This is similar to how wine (made with fruit) and beer (made with grains) are made; wine and beer are actually pre-distilled forms of liquor. What separates wine and beer from moonshine and other liquors is the distillation process. Now, to separate the alcohol from the mash, we go to step two: distillation. Distillation is the collection of alcohol from the mix of yeast and grain or fruit from the previous step of fermentation. This is accomplished by taking advantage of the different boiling points of water (212°F) and alcohol (173°F). The mixture of yeast, grain or fruit, and water is heated to between 173-212°F which allows the ethanol (which is the type of alcohol people consume) to turn into gas while leaving most of the water in its liquid state. As more and more alcohol gas forms, pressure rises in the still and forces the alcohol gas out of the top of the still through a thin tube to the condenser. Inside the condenser, the alcohol gas is cooled and transformed into liquid alcohol. The condenser is full of cold water; when moonshine was made during the prohibition era, this cold water was usually diverted from a freshwater stream nearby. The cold water flows into the condenser from a separate opening at the top and out through a hole in the bottom to keep a constant circulation of cool water flowing. The alcohol gas enters the condenser and travels through a long, coiled tube called the worm. As the alcohol gas travels through the worm, it gets cooled by the bath of cool water surrounding the worm. This cooling makes the gas turn into a liquid, forming liquid alcohol. Then, the liquid alcohol drips out of the worm by means of a spout into a container. There’s your moonshine!

From ground up grain to finished liquor, moonshining is a simple and easy to learn hobby with its roots deep in American history. Don’t let complicated terms like pH or sparging scare you off; moonshining is straightforward. As you can see from the above description, the methods are clear and accessible. While you learn, practice, and make moonshine, you can experiment with different types of grain, fruit, or even yeast. Check out homedistiller.org for more great tips on moonshining. Once you get started, you’ll realize drinking it is only half the fun! No matter what your skill level, from beginner all the way up to expert artisan, moonshining will quench your thirst for creation and craftsmanship.

  • Moonshine Stills Co.

Apple Pie Moonshine Recipe

Apple pie moonshine is an old favorite. Its sweet, pleasantly spiced apple flavor takes the edge off of especially strong moonshine, and makes it more enjoyable for people who can’t handle the kick and flavor of straight-up shine. Once you’ve tried apple pie moonshine, you’ll want to have some on hand all year long, but it’s especially good during the fall when fresh apple cider is on store shelves. Apple pie moonshine keeps very well due to the high alcohol content, and the flavor improves with age, so don’t be afraid to make a big batch since there’s no chance of it going to waste. 

The Ingredients

These are the ingredients and equipment that you need in order to make 12 quarts of apple pie moonshine. 

* Large cooking pot

* 12 quart-sized mason jars with bands and lids

* 1 gallon of apple cider

* 1/2 gallon of apple juice

* 6 cups of brown sugar

* 12 cinnamon sticks

* 12 whole cloves

* 2 teaspoons of grated nutmeg

* 2 cups of spiced rum

* 350ml of Everclear (or high-proof vodka), or about 1/2 of a fifth

The Recipe

There are two stages to making apple pie moonshine. The first step involves make a flavorful base out of apple cider, apple juice, sugar and spices. The alcohol is added to this flavor base in the second step, and then the moonshine is put into jars for storage. This recipe is split up into two steps in order to avoid heating high-proof alcohol on the stovetop, which can cause a fire and reduce the alcohol content of the finished product. It’s an easy recipe as long as you follow the directions carefully, and the moonshine that it makes can’t be beat. 

First, add the following ingredients to your cooking pot and bring them to a boil:

* Apple cider

* Apple juice

* Sugar

* Cinnamon, clove and nutmeg

After the cider and juice mixture boils, turn off the heat and cover the cooking pot with a lid. Allow the mixture to sit, covered, until it comes back to room temperature. Once the cider and juice mixture has cooled, you can add the alcohol and stir for a moment in order to mix the alcohol well. Then use a ladle to carefully fill each mason jar 3/4 full with the apple cider moonshine and put on the lid. Optionally, you can add one cinnamon stick and one clove to each jar before storing them in order to increase the flavor of the spices over time. After 6 weeks of aging, your moonshine will taste exactly like apple pie.

Storage

For best results, you’ll want to store your moonshine in a cool, dark space for at least 2 weeks before drinking. This method of storage helps to age the moonshine and mellow the flavors, taking the edge off of the spices and letting everything meld into tasting like a delicious apple pie. After you’re happy with the taste of your apple pie moonshine, you can move it to the refrigerator in order to slow down the aging process. It can also be stored indefinitely in the freezer, although depending on the alcohol content it may freeze solid. As long as the air space in each jar is large enough, freezing isn’t an issue. But if the contents are too cramped then it’s possible to crack a jar during freezing. Refrigeration is the recommended method for long-term storage, but it’s not necessary as the alcohol content of the moonshine will stop it from spoiling.

instructables.com Apple Pie Moonshine Recipe

Why Copper Is The Best Choice When Purchasing A Still

Honor Distilling Tradition! Copper is the traditional choice for distilling alcohol. Although it is an expensive metal, it simply provides superior results. This is why modern professional distilleries continue to use copper stills to this day.

What Other Materials Can Used To Make A Still?

clay stillIt is possible to make a still of almost any metal, such as stainless steel, iron or aluminum. They can even be made of glass, porcelain or molded clay. It's important to note that of these, only stainless steel and copper are safe to use. Copper is most commonly used to build stills, but some distillers do use stainless steel. Both of these metals conduct heat well and do not leech any negative chemicals into the final product.Although stainless steel is an acceptable choice, copper is the preferred choice because it has a molecular reaction with alcohol that produces better tasting spirits. Additionally, even though stainless steel is a fairly good heat conductor, copper is superior.

How Does Copper Make Your Final Product Taste Better? 

copper stillWhen yeast ferments, sulfur results. Sulfur has a very unpleasant taste and smell, but when it comes in contact with copper, it binds with the copper. This results in isobutyl mercaptans and hydrogen sulfide which subsequently become copper sulfate. The copper sulfate sticks to the copper interior of the still. This removes it from the mix as you distill your spirits so your final product tastes and smells good. This chemical reaction is the reason why it is necessary to scrub your still thoroughly after every use. Otherwise, your next batch of spirits wouldn't taste or smell as good as it possibly could.

Why Do Distillers Even Consider Using Stainless Steel?

steel stillAlthough stills can be made of all kinds of materials, the only safe materials are copper and stainless steel. Copper produces a better tasting product, but stainless steel is stronger, cheaper and easier to clean. Although stainless steel does not conduct heat as well as copper, this isn't a problem in terms of the boiler. It can cause problems in columns where you want steam vapors to rise and create a natural reflux. There are some still designs that combine stainless steel and copper components in an attempt to rectify this problem. There are also some 100% stainless steel stills that use a forced reflux method. This produces very strong spirits that don't have much (if any) taste. This design allows the distiller to produce strong alcohol without a sulfur taste, but it is certainly not something you'd want to savor.

A Copper Still Is Worth The Investment

With a copper still, you'll spend more on your initial purchase, and you'll put more work into creating your product. In the final analysis, though, a copper still will make your spirits taste better even if your mash isn't perfect, biologically speaking.  A copper still will also improve the bouquet of your final product. If you want to make spirits to enjoy, it is easy to see that a copper still is far better than a stainless steel still.

Read More

http://gluttonforlife.com/2014/02/7/spirit_guide

http://en.wikipedia.org/wiki/Still

http://www.blueridgeinstitute.org/moonshine/still%20_types_and_techniques.html

 

  • Moonshine Stills Co.