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Basics of Bootleggin' and Moonshinin'
Here are the basics....a bootlegger is a
person that sells illegal whiskey and a moonshiner
is a person who
makes the whiskey illegally. Moonshine goes by many names such as:
- corn liquor
- white lightning
- sugar whiskey
- skull cracker
- popskull
- bush whiskey
- stump
- stumphole
- 'splo
- ruckus juice
- rotgut
- stumphole
- catdaddy
- mule kick
- hillbilly pop
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- white lightning
- panther's breath
- tiger's sweat
- sweet spirits of cats a-fighting
- alley bourbon
- city gin
- cool water
- happy Sally
- blue John
- jump steady
- see seven stars
- old horsey
- block and tackle
- wild cat
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Small
still for use in a basement, Wilkes County
Appalachian Cultural Museum
Appalachian State University, Boone, NC
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The term moonshine originated in Europe and
was used in England in the 1700's. It originally referred to
"occupational pursuits which necessitated night work, or
work by the light of the moon."
The expression "bootlegging" has an long
history itself. It originated in colonial America, and it
believed to have been used in reference to selling alcohol
to Native Americans. Some colonists tried to prevent this
practice, but those that were more determined attempted to
trade "spirits" for material goods. These colonists
concealed bottles of liquor in the top of their boots and
covered the bottles with their pants leg; hence the term
"bootlegger." |
A Quick Recipe for Making Moonshine
The basic
ingredients:
- corn meal
- sugar
- water
- yeast
- malt
The basic process:
Mix all ingredients together in a large
container. After mixing, move the mixture, called "mash,"
into a still and leave it to ferment. How quickly this
process occurs depends on the warmth of the mash.
Heat the mash to the point of vaporization
at 173 degrees. The mash will produce a clear liquid, often
the color of dark beer. You must watch this process with
careful attention.
Trap vapor using a tube or coil. The vapor
will be transferred into a second, empty container. The
resulting condensation is the moonshine. It is then ready to
drink or sell.
Keep mash in container. It is now called
"slop." Add more sugar, water, malt, and corn meal and
repeat the process.
Repeat the process up to eight times
before replacing the mash. |
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