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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 |
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."
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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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