| Type | Whisky |
|---|---|
| Alcohol by volume | At least 40% |
| Proof (US) | At least 80° |
| Colour | Clear tooff-white depending on ingredients |
| Ingredients | Grain (mashing),sugar (fermented water,kilju) |
Moonshine ishigh-proofliquor, traditionally made or distributedillegally.[1][2][3] The name was derived from a tradition of distilling thealcohol at night to avoid detection. In the first decades of the 21st century, commercial distilleries have adopted the term for its outlaw cachet and have begun producing their own legal "moonshine", including many novelty flavored varieties, that are said to continue the tradition by using a similar method or locale of production.[4]
In 2013, moonshine accounted for about one-third of global alcohol consumption.[5]
Different languages and countries have their own terms for moonshine(see:Moonshine by country).
Theethanol may be concentrated in fermented beverages by means of freezing. For example, the nameapplejack derives from the traditional method of producing the drink,jacking, the process offreezing fermented cider and then removing the ice, increasing the alcohol content.[6][7] Starting with the fermented juice, with an alcohol content of less than ten percent, the concentrated result can contain 25–40%alcohol by volume (ABV).[8]
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In some countries, moonshinestills are illegal to sell, import, and own without permission. However, enthusiasts explain on internet forums how to obtain equipment and assemble it into a still.[9] To cut costs, stainless steel vessels are often replaced withplastic stills, vessels made frompolypropylene that can withstand relatively high heat.
The preferred heat source forplastic stills orspiral stills issous vide sticks; these control temperature, time, and circulation, and are therefore preferred overimmersion heaters. Multiple units can be used to increase the wattage. Also,sous vide sticks, commonly sold in 1200 W and generally temperature regulated up to 90 °C (194 °F) (ethanol boils at 78 °C (172 °F)), will evaporate the ethanol faster than animmersion heater, commonly sold in 300 W.Electrical injury may occur if immersion heaters are modified, such as if a 35 °C (95 °F) thermostat is removed from anaquarium heater (because doing so may break itswaterproofing), or if an immersion heater is disassembled from anelectric water boiler.
A plastic still is a device fordistillation specially adapted for separatingethanol andwater.[citation needed] Plastic stills are common because they are cheap and easy to manufacture. The principle is that a smaller amount of liquid is placed in an open smaller vessel inside a larger one that is closed. A cheap 100 Wimmersion heater is typically used as heat source, but athermal immersion circulator, like asous vide stick is ideal because it comes with a temperature controller. The liquid is kept heated at about 50 °C (122 °F) which slowly evaporates the ethanol to 40% ABV that condense on the inner walls of the outer vessel. The condensation that accumulates in the bottom of the vessel can then be diverted directly down through a filter containingactivated carbon. The final product has approximately twice as much alcohol content as the starting liquid and can be distilled several times if stronger distillate is desired. The method is slow, and is not suitable for large-scale production.
Fractional distillation is theseparation of amixture into its component parts, orfractions.Chemical compounds are separated by heating them to atemperature at which one or more fractions of the mixture willvaporize. It usesdistillation tofractionate. Generally the component parts have boiling points that differ by less than 25 °C (45 °F) from each other under a pressure of oneatmosphere.
A column still, also called a continuous still, patent still or Coffey still, is a variety ofstill consisting of two columns. A column still can achieve a vapor alcohol content of95% ABV.
A spiral still is a type ofcolumn still with a simple slow air-cooled distillation apparatus, commonly used for bootlegging.[9] Column and cooler consist of a 5-foot-long (1.5 m) copper tube wound in spiral form. The tube first goes up to act as a simple column, and then down to cool the product. Cookware usually consists of a 30-litre (6.6 imp gal; 7.9 US gal) plastic wine bucket. The heat source is typically athermal immersion circulator (commonly runs at 1200 W), like asous vide stick because it is hard to find 300 Wimmersion heaters, and it is risky to disassemble the immersion heater from anelectric water boiler because it may causeelectrical injury. The spiral burner is popular because, despite its simple construction and low manufacturing cost, it can provide95% ABV.
A pot still is a type of distillation apparatus orstill used todistillflavored liquors such aswhisky orcognac, but notrectified spirit because they are poor at separatingcongeners. Pot stills operate on abatch distillation basis (as opposed to aCoffey or column stills, which operate on acontinuous basis). Traditionally constructed fromcopper, pot stills are made in a range of shapes and sizes depending on quantity and style of spirit. Geographic variations in still design exist, with certain kinds popular in parts ofAppalachia, a region known for moonshine distilling.
Spirits distilled in pots commonly have 40% ABV, and top out between 60 and 80% after multiple distillations.
Poorly produced moonshine can be contaminated, mainly from materials used in the construction of thestill. Stills employingautomotive radiators as condensers are particularly dangerous; in some cases,glycol produced fromantifreeze can be a problem.
The head that comes immediately after the foreshot (the initial product of the still) typically contains small amounts of other undesirable compounds, such asacetone and variousaldehydes.[16]Fusel alcohols are other undesirable byproducts of fermentation that are contained in the "aftershot," and are also typically discarded.
Alcohol concentrations at higher strengths (theGHS identifies concentrations above 24% ABV as dangerous[17]) are flammable and therefore dangerous to handle. This is especially true during the distilling process, when vaporized alcohol may accumulate in the air to dangerous concentrations if adequate ventilation is not provided.
Contaminated moonshine can occur if proper materials and techniques are not used. The prolonged consumption of impure moonshine may causerenal disease, primarily from increased lead content.[18]
Analysis of Georgia moonshine samples revealed potentially toxic levels of copper, zinc, lead, and arsenic.[19] A review of twelve arsenic poisoning cases found contaminated moonshine responsible for about half, suggesting it may be a significant source in some areas.[20]
Radiators used as condensers may containlead at the plumbing joints, and their use has resulted in blindness orlead poisoning[21] from tainted liquor.[22] This was a deadly hazard during theProhibition-era United States. Consumption of lead-tainted moonshine is a serious risk factor forsaturnine gout, a very painful but treatable medical condition that damages the kidneys and joints.[5][23] A 2004 Virginia study found that of 48 samples of illicitly distilled moonshine seized by law enforcement, 60% of the samples had lead levels above the EPA water guideline of 15 ppb.[24]
The incidence of impure moonshine has been documented to significantly increase the risk ofrenal disease among those who regularly consume it, primarily from increased lead content.[18]
Contamination is still possible by unscrupulous distillers using cheap methanol to increase the apparent strength of the product. Moonshine can be made both more palatable and perhaps less dangerous by discarding the "foreshot" – the first 50–150 millilitres (1.8–5.3 imp fl oz; 1.7–5.1 US fl oz) ofalcohol that drip from the condenser. Because methanol vaporizes at a lower temperature than ethanol, it is commonly believed that the foreshot contains most of the methanol, if any, from the mash. However, research shows that methanol is present until the very end of the distillation run.[25] Despite this, distillers will usually collect the foreshots until the temperature of the still reaches 80 °C (176 °F).[citation needed]
Outbreaks ofmethanol poisoning have occurred from methanol accidentally produced in moonshine production or deliberately used to strengthen it.[26]
In modern times, reducing methanol with the absorption of amolecular sieve is a practical method for production.[27]
The Lucas test inalcohols is a test to differentiate betweenprimary, secondary, and tertiary alcohols. It can be used to detect the levels offusel alcohols.
A quick estimate of the alcoholic strength, or proof, of the distillate (the ratio of alcohol to water) is often achieved by shaking a clear container of the distillate. Large bubbles with a short duration indicate a higher alcohol content, while smaller bubbles that disappear more slowly indicate lower alcohol content.[citation needed]
A more reliable method is to use an alcoholmeter orhydrometer. A hydrometer is used during and after the fermentation process to determine the potential alcohol percentage of the moonshine, whereas an alcoholmeter is used after the product has been distilled to determine the volume percent or proof.[citation needed]
A common folk test for the quality of moonshine was to pour a small quantity of it into a spoon and set it on fire. The theory was that a safe distillate burns with a blue flame, but a tainted distillate burns with a yellow flame. Practitioners of this simple test also held that if a radiator coil had been used as a condenser, then there would belead in the distillate, which would give a reddish flame. This led to themnemonic, "Lead burns red and makes you dead," or simply, "Red means dead."[30][unreliable medical source?]
Manufacturing of spirits through distilling,fractional crystallization, etc. outside a registered distillery isillegal in many countries.
Currently in the United States, there are four states that allow the production of moonshine for personal consumption (Alaska,Arizona,Massachusetts, andMissouri). Additionally,North Dakota law permits the production of moonshine for personal consumption up to the federally legal amount—which is zero gallons; entailing that production of any amount is illegal.[31]
| States | Legality |
|---|---|
| Alaska | Personal use only |
| Arizona | Must have a permit for personal use/register still |
| Massachusetts | Personal use on own property only |
| Missouri | Personal use up to 200 US gallons (760 L) per year |
| North Dakota | Only up to federally-allowed amount (zero gallons) |
Popular offerings for the Maya deity andfolk saintMaximón include money, tobacco, and moonshine.[32]
Traditionally, moonshine usually is a clear, unaged whiskey,[33] made with barleymash in Scotland and in Ireland, and made withmaize corn mash in the United States.[34] The wordmoonshine originated in the 18th century, in the British Isles, as a result ofexcise tax laws, and became an American English usage in the post–Independence U.S. after theTariff of 1791 (Excise Whiskey Tax of 1791) outlawed un-registered distilleries, which provoked theWhiskey Rebellion (1791–1794), wherein for four years the Excise Whiskey Tax went unpaid by the tax rebels by way of violent protest. The Excise Whiskey Tax was law until 1802, upon repeal of the Tariff of 1791.[35]
In the 19th century, theRevenue Act of 1861 and theRevenue Act of 1862 levied heavy taxes upon the distilleries producing vinous spirits, which taxation increased the number of illegal distilleries, which then increased police actions by the IRS agents despatched to collect taxes from distilleries; the agents were known asRevenuers.[36] Illegal distilling accelerated during the Prohibition era (1920–1933), which mandated a total ban on alcohol production under theEighteenth Amendment of the Constitution. Since the amendment was repealed in 1933, laws focus on evasion of taxation on any type of spirits or intoxicating liquors. Applicable laws were historically enforced by theBureau of Alcohol, Tobacco, Firearms and Explosives of theUS Department of Justice, but are now usually handled by state agencies.
The earliest known instance of the term "moonshine" being used to refer to illicit alcohol dates to the 1785 edition ofGrose's Dictionary of the Vulgar Tongue, which was published in England. Prior to that, "moonshine" referred to anything "illusory" or to literally the light of the moon.[1] The U.S. Government considers the word a "fanciful term" and does not regulate its use on the labels of commercial products; as such, legal moonshines may be any type of spirit, which must be indicated elsewhere on the label.[37]
In Prohibition-era United States, moonshine distillation was done at night to deter discovery.[38] While moonshiners were present in urban and rural areas around the United States after theCivil War, moonshine production concentrated inAppalachia because the limited road network made it easy to evade revenue officers and because it was difficult and expensive to transport corn crops. As a study of farmers inCocke County, Tennessee, observes: "One could transport much more value in corn if it was first converted to whiskey. One horse could haul ten times more value on its back in whiskey than in corn."[39] Moonshiners such as Maggie Bailey ofHarlan County, Kentucky,Amos Owens ofRutherford County, North Carolina, andMarvin "Popcorn" Sutton ofMaggie Valley, North Carolina, became legendary.[40][41]
Once the liquor was distilled, drivers called "runners" or "bootleggers" smuggled moonshine liquor across the region in cars specially modified for speed and load-carrying capacity.[42] The cars were ordinary on the outside but modified with souped-up engines, extra interior room, and heavy-dutyshock absorbers to support the weight of the illicit alcohol. After Prohibition ended, the out-of-work drivers kept their skills sharp through organized races, which led to the formation of the National Association for Stock Car Auto Racing (NASCAR).[43] Several former "runners," such asJunior Johnson, became noted drivers in the sport.[42]
Some varieties of maize corn grown in the United States were once prized for their use in moonshine production. One such variety used in moonshine, Jimmy Red corn, a "blood-red, flint-hard 'dent' corn with a rich and oily germ," almost became extinct when the last grower died in 2000. Two ears of Jimmy Red were passed on to "seed saver" Ted Chewning, who saved the variety from extinction and began to produce it on a wider scale.[44]
There have been modern-day attempts on the state level to legalize home distillation of alcohol, similar to how some states have been treatingcannabis, despite there being federal laws prohibiting the practice. For example, theNew Hampshire state legislature has tried repeatedly to pass laws allowing unlicensed home distillation of small batches.[45] In 2023,Ohio introduced legislation to do the same, with other states likely to follow.[46]
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