Tennessee Hillbilly Shows how to Make Moonshine at Home

[@spody1005]

This guy was dressed within the guidelines of the official moonshine personnel handbook and utilized appropriate terminology in relaying instruction. Thanks to his thorough yet simple demonstrations, i have too been awarded with the Mason jar golden lid award for successful completion of the illegal moonshine appliance design and economics ( IMADE)program. Thanks alot Gus

[@ravenbklynlunatic6164]

This is snuffy smith. In real life

[@smyers820gm]

except he drank the god damn foreshots

[@yinyangstudios-y.s-53]

@@smyers820gm it's basically sugar shine that's showed to produce little to no methanol. He never not once malted or cooked the corn in with barley or enzymes so it's only for flavor

[@smyers820gm]

@@yinyangstudios-y.s-53 I’m not a distiller but I’ve watched many videos and I respectfully think you are mistaken. It’s pure chemistry. During The distillation of alcohol the first thing that comes off the still is methanol. Spread out its ok but by distilling he has concentrated the methanol in the foreshot. That’s how you go blind or die.

[@darwinspirithawkwhitt4847]

Yeah we're purty dam slick

[@Moosemoose1]

In a world where every enthusiast uses technical terminology to describe their passions this simple, no nonsense approach is much appreciated

[@ryanwinkelman1781]

This guy reminds a bit of my grandfather, who was from East Tennessee in the Cumberland gap. He was born in 23" and helped his daddy produce corn whiskey for a little extra income. He supposedly made the best shine in Powell valley and maybe even in the state. A cousin of mine still knows the family recipe and still makes it from time to time. Man, that stuff tastes just like electrified water and comes in at around 184-186 proof. It's definitely good enough to drink by itself. Back in the 30s, may great grandpa and grandfather were on "the right side of the law" according to my grandpa, so they weren't bothered too much by local law enforcement, but to hide from the revenuers, they did their production in a cave and the smoke would come out of a different opening that was like 5 miles away. It was the perfect place, and they used corn grown in their own field and water from a fresh spring by the cave. My cousin uses the same little spring and homegrown corn. My grandfather died in 2003, and he was all of our heroes. WWII war hero, family man, and became a maintenance foreman at a paper mill all with a 5th grade education. He could fix anything from a car to industrial equipment. In the 70s my uncle went down home to Tennessee with him and grandpa pointed out no less than 5 different areas where he had rolled a car over running shine in the mountains. He was a character and was loved so much by so many. I'm sure he'd love to watch this video.

[@ryanwinkelman1781]

He told me a story about how he just about blew up the still trying to light a cigarillo and his daddy reaming him a new one. I miss that old fart. He was such a character. They dont make them like him anymore.

[@ryanwinkelman1781]

He also knew how to judge the proof by shaking it up like this guy.

[@shanecarubbi7864]

Aww everybody's grandpapy made the best shine lol

[@ClownWhisper]

comes in at around 184-186 proof...... no it does not, stop now please there isn't a pot still on the planet that produces 180 proof. you can build fractionating columns that do, but they call it vodka at that point I've been cooking for 35 + years this guy doesn't know wtf he's doing. he's probably not even from the south

[@ryanwinkelman1781]

@@ClownWhisper maybe you just suck at it? I drink 100-117 proof bourbon regularly, like almost every day. This stuff makes 116.8 wild turkey rare breed feel like kool aid and tastes like electrified water. I can drink a whole 750 ml bottle of wild turkey 101 over a Saturday and never even get intoxicated. I had about 1/3 of a mason jar of this shine over 6 hours and was falling down drunk. Like not since high school drunk and that was almost 20 years ago. In fact, I think its probably the only alcohol I could actually drink fast enough to actually get drunk anymore. It takes a lot to affect a 6'3 275 pound man and I was no match for it. Plus I saw the hydrometer with my own eyes because I didnt think it was possibly 180 proof either. Don't believe me if you don't want to, I don't give a shit. Im not sharing any of it either.

[@corradopalmerini4076]

My Grand father in Italy made what's called Grapa they use what was left over from crushing grapes for wine making. My dad told me some times your hear explosions in the forest from clogs but strong stuff. Great video just got an old Pressure cooker from the thrift store here in the Great state of Georgia. Now for that brass fitting & Copper tube. Wish me luck! Cheers fellas!🥂😉

[@yelyab1]

I’ve had grapa, it’s not bad. I forgot what it was mixed with. Had it when I was in northern Italy, Lake Como also in Germany in an Italian restaurant.

[@elviraneumann4563]

In N.America we call that firewater.

[@kylebryant1378]

I’m from Kentucky can u make me some moonshine

[@ARCSTREAMS]

so how did it go?

[@themedic4050]

I've been making shine for over 30 years. This guys video did a pretty fair job. Different recipes are the key to great flavors. Great video.

[@frlouiegoad4087]

And the Lord leads me by the distilled waters.

[@ryanandpamo]

Was he using tap water?

[@jackiemiles1091]

@@ryanandpamo You should use distilled water if you can but it’ll work with tap.

[@ryanandpamo]

@@jackiemiles1091 since I commented, I have actually done it with tap water and it worked just fine. Any idea why it should be distilled? Granted I live in an area where the waters technically clean but supposedly it's high in alkaline I think.

[@shanebaker8833]

@@ryanandpamo actually if you want to have good flavor you need to use spring water also there are minerals in the springwater the yeast like

[@marcwouters6059]

This hillbilly is really authentic , the grimaces on his face suggest that he is proud of his bread eeeuummm "moonshine" After a jar of his own moonshine he dances into the night on some banjo music !!!!! I love it !!!

[@lwc2009]

not even 5 minutes into this vid and I like this guy already.... plain and simple....no bullsh*t... :)

[@BillMcGirr]

lwc2009 Yup no bull... And a dry but witty sense of humor. I like this gentleman as well.👍🥃

[@ClownWhisper]

everything including his hillbilly mannerisms are total bullshit. this guy does not know anything about this craft

[@The_Honcho]

@@ClownWhisper oh we got the hillbilly detective do we?

[@ClownWhisper]

@@The_Honcho no you got someone that been cooking time for 35 years that's what you got buddy. A real moonshiner isn't going to use anything in this guy's video. They show a picture of a goddamn Old log cabin as if that's what he's working in then he goes into this room that's nice freshly drywalled LOL this guy is a total fraud you can believe what you want it's America where I stand anyway. There's one thing that I can't tolerate is people pushing themselves fraudulently

[@jeanlawson9133]

AIN'T IT JUST AIN'T IT 😜

[@OnTheRiver66]

This was great! I cannot believe I haven’t seen this. We still pay excise taxies levied to support WWII which ended in 1945 - we need to stop paying taxes on alcoholic beverages - less government more freedom.

[@jamesswick7534]

The tax is actually to pay for the revolutionary war. Think about that

[@1Hannigan1]

It’s extortion at this point.

[@Joe_Goofball]

The problem is, the feds aren't going to like your plan--on KZbin there is a video about a guy called "Popcorn", a REAL moonshiner, not like this guy. Check this out: kzbin.info/www/bejne/nZ20m3aBdq5nnaM

[@theusconstitution1776]

TAXES TAXES TAXES........... WHY BUSINESSES FAIL😢 When you think about the taxes generated from ANY business... all the employees pay state fed and SS taxes the business pays 1 property taxes 2 State taxes 3 city or local taxes 4 Federal taxes 5 SS taxes for EVERY employee 6 AND SS tax for the business! 7 Health ins for EVERY employee 8 401 K match $ 9 state taxes on EVERY company vehicle 10 reg fees on company vehicles 11 additional federal taxes on all diesel trucks in addition to normal registration fees😳 12 federal taxes on every gallon of gas or diesel purchased for every vehicle 13 State taxes on every gallon of gas or diesel the use 14 collect and pay state sales taxes on EVERY DOLLAR of their finished product they sell 15 State sales taxes on EVERY DOLLAR they spend on supplies to run the business and make their product IE: paper clips, copier paper Etc 16 State taxes on all company business phone lines 17 BUSINESS PROFIT TAX I’m sure that I missed a couple things😬 AND on top of ALL THIS ......when the owners take a paycheck they have to pay taxes on that money AGAIN😡

[@DementedCaver]

@@jamesswick7534 Some folks here in town got a bit upity about that tax and started a little rebellion over it. Ol' George himself came to Pittsburgh to put an end to it. ;)

[@andyiron5825]

i use a submergible fish tank heater to keep it at the right temp. It works perfect. This came out with a nice hint of corn flavor, everyone loved it.

[@michaelb.42112]

Oh man, great idea !!!

[@luckychicken808]

Thanks grandpa for your knowledge, I've never had a grandpa, but you close to it. Color does not matter. I cannot wait to make my first batch.

[@oldgoat8861]

I like this guy. Good job sir...nothing wrong with teaching others, very much appreciated.

[@bubbaborsci7123]

My Great Uncle made shine (somewhere in Canada during the 30's) The stories he had for a young kid, unforgettable. Kept the farm in the family.

[@Pigearvet]

My grandfather was a shiner. Not a good one lol.. Used his stuff to run the local vehicles. This is an art and you are the artist. Love it!

[@ali37]

You just got to love this no hydrometers, Ph gauges and not a thermometer in sight just good old fashioned skills and know-how handed down from father to son, absolutely magic !

[@jimrozelle9673]

ali37 You need to watch it again. He did have a thermometer...."

[@dougshelton69]

Watched this a year ago and tried all the videos advice out there..havent been back to the liquor scince...its not free..but cheaper and much better product than store bought. You know you've done it right when you can drink a quart and wake up next day without a hangover...🇺🇸❤

[@onegmjack1]

Never had hangover on shine. unless you mix with store bought.

[@patrickh6579]

From what I’ve seen (and experienced), the worse hangovers come from either leaving the heads in and/or letting yourself get dehydrated. Toss those heads and hydrate while you’re drinking. ✌🏼

[@austinstratman1809]

I think I will pass on a quart

[@dougshelton69]

@@austinstratman1809 light weight...stick to wine coolers..cheers

[@manlymanyo2511]

Far out

[@chrismoore7359]

I gotta tell you sir that I ain't seen a more pleasurable instructional video since I moved from California back to my beloved North Carolina. Thank you much for putting a smile on this country boys face. God bless and may He reserve a Special place in Heaven for you!

[@trumpfan4937]

This guy is def a pro; the way he works that funnel back & forth between jars & never misses a drop of whiskey... You can tell he’s done this a time or 2! I love this video!

[@anthonypalermo8816]

Trump is a cityboy and he got his butt kicked, yee haw!

[@jeffmilroy9345]

@@anthonypalermo8816 You like taking that 50% pay cut huh? 10 dollar quarter pounder meal for all! Yee haw! More to come soon! Well, maybe your pay doubled too?

[@FullDottle]

Been running moonshine for around 10 years. I learned from a book called "Possum Living" and have been told my shine the best in Madison Co. Arkansas. Learned a lot in my day, just started oaking my shine to make "bourbon" and it's pretty tasty. I don't use all the fitting he does, i just run my worm and seal it with a flour paste. I have to say, I just love watching the old timers run juice. Thanks for the video! If this gent is still around, give him some love from Arkansas!

[@captainsalmonslayer]

can you explain more about the flour paste?

[@allenrusselljr]

@fulldottle thanks for mentioning that book. I was able to locate a 1978 edition and a 2010 edition (digital ebooks) I can't wait to read it ( Possum Living: How to Live Well Without a Job and with (Almost) No Money )

[@Tara-sf7uu]

Thank ya' much for the video! Very educational! I wish as a country we could get back to doin for ourselves. My great granny said that it was the base for medicine, a reliable antiseptic...and my gramps said a decent parts cleaner lol.

[@christopherbormes4521]

Great no-frills and simple video. This man should be teaching a class. Thank you Sir.

[@charliewhite5675]

he just did ... teach a class that is . i was paying attention for the first time . gonna do my homework too !! lol

[@robertjeffery4664]

@4330moss Not illegal in Australia unless you share or sell it but you can only have a 5 litre still maximum not that anyone takes any notice of the bullshit laws anyway

[@buddavis2535]

This man was a fool !

[@shelbysellers1397]

@@buddavis2535 Damn brother well said. The only ones more foolish are the ones telling him how smart he is.

[@alexmidence274]

Shelby Sellers if you’re thinking he’s popcorn Sutton, you’re wrong. This is another fellow. I think he still alive.

[@PowerliftingwithGrandpaCharlie]

Good to know when to times get hard. Good for colds, wounds and barter. Kick start an old heart too ! I always keep a pint with a Sang root in it ! Great video !

[@andrewhild4428]

your right

[@ClownWhisper]

great video?????? you obviously don't know wtf you're talking about. anyone that puts table sugar into a cooler and calls it mash doesn't know what the FUCK they are doing

[@allenelswick6961]

Home made cough syrup, whiskey and honey mixed.

[@allenelswick6961]

@@ClownWhisper You got to have sugar to make whiskey. There is a federal law still on the books i have forgot how many pounds of sugar it is but you have to fill out and sign a federal form. You don't need yeast to make real shine but it does speed the process up and after a run you are left with some mash which you can produce a second run.

[@samstewart4807]

this man is truly the "American spirit".

[@davidmaccormack7067]

Aye,wi a touch o scotch ( get it ?) In his Gene's not his moonshine,hell u people are prohibited from importing haggis but illegal aliens are ok huh... [e-mail]

[@RoyceLerwick]

@Scott Murphy And your point?

[@RayWright]

"old school knowledge" is some good knowledge! Thanks for this post!

[@nevilletaylor7654]

Honest sweat of labour, exception quality control of product, the US needs more entrepreneurs like this gentleman 😊

[@dillfincollins6516]

My grandfather was a wine maker mostly, made some of the best dandelion and strawberry wine around from the stories I've been told but he also would make brandy now and again and I was told he made his home-made still out of a pressure cooker... I've inherited that liquor making trait from him, and recently started distilling and I absolutely love it, and lately I've been trying to figure his recipe out through talking to multiple family members, I'm pretty I can pick up where he left off, since he died on my 5th birthday and though I do remember him, I was obviously to little to understand anything about wine making,, so I never got a chance to learn from him, I'm hoping I can piece his recipe together though and carry it on...🙏🙏🙏🙏

[@NEWMOONER]

My was mother was born in Tennessee and I remember drinking this stuff in my younger years when we visited our relatives once a year. Loved every drop. Great video. Thanks

[@bertcochran1770]

I remember drinking and dipping snuff when I was nine years old.

[@aarondigby5054]

@@bertcochran1770 aaah, the good ol days....

[@josephmolion4345]

@@bertcochran1770 yup. I was about 11-12 when I hung w/ my uncle in North Carolina, him and his buddies all in some garage or other in the deep woods, working on their muscle cars, drinking shine, dipping skoal, slipping some of both to me. Barrel fire, stoned rednecks playing their guitars. That was some magical time.

[@psycheisssdelic]

ive watched so many distilling videos this one might be one of my favourites. he's such a great guy and the video explains everything so well, im just a little nervous about drinking the foreshots like that

[@Kee2Oz]

I can't drink anymore but I thoroughly enjoyed this. Good to see the self-reliant spirit is still alive in some parts.

[@tommynorthwood]

Chris AA Same. with 4.5+ years sober.

[@charlesdobbs4570]

Chris AA I've fked up my stomach, Wounder how.lol. THIS Man could teach you A LOT more then how to cook up some shine.

[@inkigaming4279]

Juche

[@JustSnapper]

Me also, I had my fill, but this is awesome to know. Zombie apocalypse, I can make booze to barter.

[@marco74austin62]

Quiter... lol

[@miamitreasurehunter]

Thank you for sharing this amazing history of moonshine making it's good to learn it from the original source.

[@EffTwoFiddy]

I'm off to thrift stores in search of a pressure cooker... love this guy...

[@robert.m4676]

I just got one and I’m rarin to fire that sucker up! Oh boy!! Gonna get good an lickered up!🤪

[@DanielJAudette]

It you follow this toss first 2 oz to get rid of the methanol

[@visamedic]

Hittin the flea market after I get off on Sunday

[@visamedic]

Crap, tomorrow’s Thursday, I’ll hit it in the morning.

[@who6339]

@@DanielJAudette 2 oz per gallon of mash.

[@owlman1963]

ive watched this vid a few times and it is probably the best instructional vid i`ve seen. thanks for putting this up for us to watch.

[@robertjeffery4664]

@@suetaylor9637 Same here it's the bomb No talking shit & straight to the point

[@russellsharpe8161]

Was that heads he was tasting 🤔

[@josephmolion4345]

@@russellsharpe8161 Was wondering about that myself. Wonder the dude's not blind!

[@enochpeter]

Editing limited to a few cuts in-camera and most of it in real time. You can’t get more authentic than that! I loved every minute of it! Now I want to learn how to grow weed!

[@patrickayers259]

The string tip was amazing. That's southern ingenuity at its finest imo.

[@buildtime78years9]

I wouldn't of even off thought of some shit like that "ima a damn yankee"

[@Successor123]

Wow!!! Thank you so much for showing us just how it's done! I have been a student of shinin' for years but never was the lesson so clear and easy to understand. You deserve a PhD. Brewmaster Degree!

[@BB49]

This guy is awesome, I want to see more of him, laid back and down to earth, a genuine good guy who happens to be a genius!!!

[@shelbysellers1397]

Buddy if you think he is a genius then you must really be in trouble.

[@dericdavis8824]

i just wanted to say thank n, i started 2 years ago, your way, and after learning, i stepped it up a little by addind fruit and things, its some of the best liquor ive ever had, and even my friends agree, and ofcourse, ive showed them your way, and olboy have the good times have rolled, so thanks again i will pass it down, and keep her going, ya take care ther

[@johnharrington2831]

Many years back, I been known to tote a bale of sugar out through a swamp, and 100 # bags of corn to charge a ground hog, and cook many gallons in a cypress with copper bottom cooker, with a 5 gallon bucket mud /clayed to the top of the cooker and a 1/2 copper coil inside a 55 gallon barrel we never used any yeast, but made some outstanding drinking's.... and I understand the reasoning with the yeast to speed up the working time back in those days a 6 barrel set up even in the winter would take a week and sometimes longer, but I still remember the smell of the sour mash, wild hogs sure enjoyed it when we would change out, even found 1 in a barrel of workings 1 time..... Thank you for this great video hope this will get to you 5 years later than your posting,......Johnny b.

[@jimturner1838]

How often would you change out your mash?

[@williamsims8919]

@@jimturner1838 keep putting the mash back in the barrow when you get through running it through the stil ,and add the sugar it will do it again ,I do it about 6 to7 times before i dump it out but keep the liquid

[@obastan]

The man did a great job of displaying the steps and procedure of making corn whiskey. I really enjoyed the authenticity and deliberate lessons he gave as he checked the proof of the whiskey. I really learned some things today from watching the video. I always thought you needed cracked feed corn or sweet feed to make corn whiskey. He surprised me with the cornmeal and the simple still he built. What a great video of great American tradition making whiskey.

[@chucktouchton398]

I use 3:1 cracked corn & sweet feed with red star yeast. Always have great results!

[@tgh223]

@@chucktouchton398 never use sweet feed

[@chucktouchton398]

@@tgh223 I've never had a problem with it. I mainly distill homemade wine...much better flavor and higher proof.

[@crossbowsniper]

@@chucktouchton398 1. never use sweet feed. It is specifically for livestock, and has a lot of vitamins and minerals (including minerals humans DON'T need) and other additives in it, which in turn will impart their harsh nasty flavors into your shine...I'd never drink sweet feed shine because it'll taste like moose piss. 2. if you are getting a higher ABV on your wine (assuming you're using an actual hydrometer and not just assuming) then you are doing something SERIOUSLY wrong. Wine should absolutely, positively NEVER have a higher ABV than any whiskey. You do some research before you do yourself or someone else some serious harm. And I say that nicely...sweet feed can contain certain minerals/additives that can cause a methanol runoff in your first few JARS, yes jars not milliliters.

[@sayloth]

@@chucktouchton398 yea man, sweet feed is a no no.

[@Eric-dz1we]

This is a sharp man , well spoken. Clear instructions. This is inspiring 😉

[@Limitlessmaint]

Wow!!! Excellent explanation, I've been trying to get a food recipe for this, and all these guys come out with all these things that what it does in the end is make you more confused... great job and thanks a lot

[@richardnsalvador]

You did a fine job, man! I don't drink alcohol but I enjoyed watching you make all that fine homemade alcohol! You're one of a kind. Y'all take care now, ya'hear!! :o)

[@jaymuzquiz2942]

Mr Appalachian Sr? About 2 years ago I watched this video over and over and built me a still, now Im making my own shine here in the east side of San Jose Silicon Valley California! Thank you Sr. ( though a friends alcoholic girlfriend had to get her stomach pump thank you none the less)

[@Terryblount]

Great video...You'll increase your purity (proof) if you just add about 2 ft of 1/2 stainless steel pipe to the top of your pressure cooker before you connect the copper tubing. That will create a reflux chamber (like your thumper keg) so the (water) steam condenses in the pipe and runs back into your pressure cooker. Then the alcohol steam goes into the worm in a much higher concentration before it condenses to liquid alcohol. The alcohol stays in vapor form above 173 and water stays in vapor form above 212 degrees.... so it works best when your temp is in that 40 degree range.Keep the temperature under 200 and you can keep your purity high. It won't become weak because very little water will come out the worm. It will simply stop dripping when the alcohol is cooked out of the pressure cooker.Very good tip on the string to keep water from dripping into your collection jar.

[@kevinmckenney7190]

Where can I get a hat like that ?!

[@homevalueglass3809]

Good to know, haven't assembled my essential oil still yet. Will look into this.

[@alberttylermccain8614]

Terryblount Great Tip Thank You did sharing. So from the top of The pressure cooker add a Adapter for half-inch stainless pipe. The Two feet of stainless steel should go up in arch? Then an adapter back to copper wire. Can you post a photo please? Or send to me. Thank You. So I know I am doing it right. HNY

[@Successor123]

When you do it this way "2 feet of 1/2 inch pipe for a thumper " are there any issues with methanol contamination?

[@CarnivoreFrank]

Terryblount could you use all stainless steel? I’m told copper could cause first few ounces of shine to be poisoned

[@darrinrogers943]

Now that's history. This is an awesome video it really brings back childhood memories. Thank you sir I really hope you make more videos

[@tedankneyjr7538]

That's well said and I also agree..

[@randycorreia349]

I very much enjoyed your video I’m a country boy so you spoke my language, mines still fermenting after 7 days I used 5 lbs of corn & 5 lbs sugar in a 5 gal bucket.

[@bigmikefrompa.3063]

Awesome vid,great detail,very educational.You definitely know how to make the shine,maybe someday I'll try that.Thank you

[@55dionysus]

This guy is legit . Been making my mash with these ingredients in a cooler on my porch for a decade . You get about 3 decent quarts . Next batch is sour mash if you just add to what's already in your cooler..

[@andrewhock5441]

How many times be for you Pour the cooler out

[@TheOriginalHeisenberg]

​@@andrewhock5441On an episode of Moonshiners, an ole boy told Tim that the sour mash could be "sweetened" back in indefinitely. He said it COULD BE, but not recommended. What he did was keep a 5gallon buckets worth of the sour mash and added it to the new mash....and just kept that goin. Every spent mash keep 5 and add it to the new and so on and so forth.

[@roycesjourney37]

@@TheOriginalHeisenbergyup, that’s how it’s done. That backset has a lot of flavor in it.

[@jonathanvernon7050]

Advanced chemistry with a pressure cooker and bucket is true brilliance

[@alittlebitoff1973]

WoW you guys are watching a REAL MOONSHINER and still, all you KNOW so much better than him...this is the kinda guy you LEARN from not TEACH him how to do it......EXCELLENT VIDEO in my eyes i hope he makes more

[@waynerobinson2301]

clint cox why don't you then you'll know what your talking about .

[@alittlebitoff1973]

THANKS WAYNE....your a right smart fella..lol

[@dw3164]

Wayne that made no sense at all

[@jeffnorton8499]

clint cox

[@jeffnorton8499]

clint cox okay so far so good

[@hdctx]

Simple and clear demonstration. I especially like the smile on your face when it's pouring right. LOL

[@jeffsmith6187]

I thought the same thing to, you can tell he's proud of it. Kind of reminds me of my daddy.

[@grigorirazumovski1012]

The thing around the world we enjoy doing. Hello from Finland!

[@Robripslibs]

So this how my Granddad made it in the 30's in West Virginia. Thanks for the video..I prefer vsop brandy or good Irish whiskey.

[@anthonypalermo8816]

Yup. REAL hillbillies ain't afraid of alcohol er tobacco. Only sissuh boys and girls are.

[@troyyarbrough]

Love watching you "taste it again".

[@mrx1278]

What a shame to lose this national treasure. Mr Sutton RIP! I so appreciate the authenticity of his character. I love how his eyebrows express his thoughts while he is talking. Such a rekindling of the past for me, growing up in the hills of TN, and NC. I had met people like this. All of them were hard working and straight forward people. So down to earth and willing to share knowledge gleaned from centuries of mountain living. Apparently there are 570 people to this date that didn't like the video, and they are probably all revenuers. I say to hell with them, and anyone who doesn't like this. I liked this man from the first 3 min. of the video. Thanks my friend, may all your time in the here after be what you thought it would be while you were here. Great video!

[@mrx1278]

Although with all the tasting going on, I am surprised there is much left to share LOL. I'm definitely going to try this! Thanks again!

[@blakedblake6143]

Well said.

[@loganpollock1689]

I like the Still he had outside. In my years in chemical process operations, we ran fractionating and reflux columns to distill. Some in these videos are using a type of reflux column. The traditional Still that he showed at the beginning, doesn't use a column for separation but uses a device called a Reheater or in moonshine parlance, a Thumper. The sour mash was used in the thumper on the first run. The first run was put in the thumper for the second run and the second run was put in thumper for the third run. They started saving on the third run, hence the XXX marking to denote moonshine. His simple stove top model will work, but I would install temperature gauges on the cooker and in the condenser water to monitor the temperatures during the run.

[@JustSnapper]

A infrared thermometer might probably work ok.

[@FCoxUSMC]

Heres a twist for you. Use induction to heat the pressure cooker. No open flame and precise heat control.

[@jimibo1]

@@FCoxUSMC cannot use induction on an aluminium pot, ferrous metal only

[@phil2156]

@@jimibo1 that pressure cooker is stainless steel, using aluminum would be disgusting

[@hikiula]

How do you put a Thumper on this stove top still?

[@demonic477]

I love this video it's just the same way I learned back in the 70's to make corn juice . I still have my 5 gallon pressure cooker with the worm and all. I could never get enough cold water when I lived in Florida but I'm stuck in New York now and the tap water is Ice cold all the time. I taught my kids the same way I learned to make it a few years back. they had a shit fit tell I told them it's just home made gas for the car that you can sample for yourself.

[@bigby1590]

Goustayrsome great dhoninsitestalk to the farmers

[@bigby1590]

Thatsbout100proofwhoowoohoo yeababy

[@victorcontreras9138]

Thanks for the good show! Nice to see the two ways of making it. The "city slicker" way is good for the feller who wants to make likker in the privacy of his home.

[@lyndawilliams2931]

I often wondered how this was made. My fore-parents would never tell me. Now, I know! Thanks you so much for this recipe and the knowledge!!!

[@Paul-gz5dp]

Because they were trying to protect you from the law, as they go after people for profit more than protecting people from those that cause harm.

[@billietyree6139]

It is such a delight to really enjoy your work. I would like to suggest that you rub a very thin coat of Vaseline around the sealing surface of the pressure cooker before you clamp the lid on. It will make it much easier to separate after a run.

[@glorbusborbus480]

My own forbears far away make a plum shine called "Slivovice" in eastern europe, and a honey raisin mead called "Miyess", on the red sea. Love country ways and no-nonsense traditions.

[@theoneandonlyfalafel]

Fruit based would be a brandy not a shine. Still interesting though!

[@jessicaphillips2981]

popcorn sutton is the man. I love him he. reminds me of my papaw Eli.he was a old time moonshiner from New river. papaw worked as a coalminer and made and boot legged moonshine to raise his kids.and the revenue come in on him he had to pay a lot of fines.they just thought they'd stop him.well just like Sutton he was an old timer and no one. could stop them. papaw was known to be the best around he sold to a lot of folks on the river.That's why Sutton will always be my Hero.cause he's just like my old man in so many ways it's not funny. Rip popcorn Sutton! !!!!!u will always be in our heart's. never to be forgotten. ...

[@thedmtfp]

Jessica Phillips new river like in wva?

[@SirRBX]

Jessica Phillips this aint popcorn

[@thedmtfp]

isnt popcorn the older gentleman on moonshiners?

[@markwinfrey8400]

Popcorn is dead. Bless his soul

[@dannygjk]

Jesus Christ were you drunk when you read the comment? They didn't say that was Popcorn Sutton.

[@doughebert4116]

Great video, I quit drinking but this video makes me want to make sum whiskey. Good job fella's

[@bczarrockbeast6264]

That was awesome made me think of my grandpas lol. ya they both ran shine .... We're that family an damn proud.

[@steelwheels327]

Very interesting especially how the bubbles are used to determine % of alcohol content

[@robgeorgia8801]

We make our own whiskey and our own smoke too. Ain't too many things these old boys can't do.

[@dahillbillynews5923]

And a country boy will survive!

[@meyou3610]

@Chino PInoy Combatives ...it's trotline

[@jerryjames9502]

Hey Rob,just a quick one...how much from this exact amount should I let run off at first,,,so i don't go blind...GREETINGS FROM DUBLIN IRELAND

[@shadianichols7621]

Don't forget us outlaw women

[@dickjohnson9582]

I've got the horses in the bag

[@thomasbranson8796]

Growing up in the foothills of North Carolina my grandpa and his friends taught me how to make it a a kid. I will always continue to make it. Shine and wine keeps you healthy and happy.

[@jamescollins1578]

Definitely jealous, i would love to learn this craft, ever since i first learned about it ive always been fascinated by it, but i live in Central Pennsylvania and there is none of that around here, at least not good shine like yall have down south, which kind of surprises me considering i live right in the middle of the same Appalachian mountains that run down south!

[@TungstenCarbideTempe]

This is awesome ! ! Thank you off to Home Depot

[@rodneyharshii360]

I miss when youtube wasn’t gay and had more videos like this

[@erinsmith7219]

I found that to be rather enjoyable to watch and really informative to boot!

[@hootche1]

God Bless the Master. POPCORN SUTON . RIP.

[@johnlaws8764]

The great masters you've never heard of. That's why they are still in business and not committing suicide because they wanted fame and got caught.

[@hootche1]

@@johnlaws8764 Just a mater of TIME.

[@johnlaws8764]

@@hootche1 I'm from Cocke County Tennessee, I personally know men in their eighty's and older men that have passed on that have put their children through college. From making shine and have never seen the inside of a jail house. When you put your business on KZbin on TV seeking fame the ATF doesn't like that. All you know about Popcorn is his TV and KZbin persona Maggie Valley is just down the road from here, Popcorn brought the heat down on alot of shine makers around here. For nothing more than than fame recognition. Then when he let's everyone know what he's doing he gets caught with 600 to 800 gallons. Masters don't do that period.

[@johnlaws8764]

@@shanek6582 Hartford.

[@burgknife758]

Fame does not appeal to me .stay humble ,quiet and stack them doll hairs.

[@josephreyes8774]

I have a question, how come he didn’t have to toss the first bit that came out of the still? I thought that stuff was poisonous? Awesome video, very educational

[@Miata822]

This is a fascinating peek into the making of prohibition era moonshine. It was harsh and quite different from the traditional whiskeys brewed by colonial American settlers, the whiskey that led to the original whiskey rebellion. This method 100% works and is still practiced today. A modern interpretation is the famous Uncle Jesse's Simple Sour Mash (UJSSM). More traditional, and much more palatable, recipes of a "corn mash" are widely available using feed store cracked corn with the malted barley from beer brewing suppliers. Be cautious though. This hobby can suck you in. There are so many variations to try and so much information available... let's just say it can take up a lot of your time. Thanks to HRH, who posted this video starting me down this amazing-rabbit hole of discovery!

[@randyolan1273]

thanks, tried it and it is outstanding. so simple to do.

[@karenkaren8991]

Randy Olan do you know how to keep the mash heated at 95 degrees?

[@charlenesessionskandl5401]

He said to add a CLOSED gallon of hot water if the temp starts to drop.

[@richardbritton4675]

You can also boil off the methanol as it’s boiling point is less than ethanol’s, but not over an open flame an with proper ventilation

[@MartyTheAce]

Made moonshine with cornflakes and my Gilbert chemistry set, when I was 10 years old :)

[@dw7734]

Did you take the heads off? Cause I think you'll be lynched in here if you didn't.

[@anthonypalermo8816]

City boy learned a plenty.

[@vicarofrevelwood]

Thank you Sir! You just taught a New Jersey Yankee how to make Tennessee shine.

[@trunkmonkey4938]

I miss the simple honesty of this, we have truly lost our way in 2020.

[@smokeybear3839]

You had me at Tennessee Hillbilly😎🐻

[@shelbysellers1397]

@@gavinpark2706 Whatever you do don't drink his crap that he thinks is moonshine.

[@Darkstalker212]

Aye I'm from Tennessee lol

[@deborahduthie4519]

I thought this was a wonderful and very generous video you’ve made. I enjoyed watching. Thank-you.

[@tonytunnell9873]

I absolutely love this video this is one of the best things I found on KZbin and weeks

[@shelbysellers1397]

You are easily impressed.

[@dayinthepark1411]

this hillbilly would have made an awesome fifth grade science teacher don't you agree

[@magicdaveable]

I agree Thomas. Lots of poison volatiles in the heads.

[@pickerprepper]

It's ok to notice racist propaganda against white males in the media now.

[@Z71Ranger]

@Thomas Pickle Sr He's also using a Aluminum pressure cooker... I was told to use copper or stainless steel only in a still... Aluminum makes poison whisky...

[@georgehays4908]

@Dick Burns ......I smoked Marijuana since I was 11 , and I drank booze at 8 . I am a Michigan Medical Marijuana patient and no booze for me . I made good beer & stills aplenty !

[@georgehays4908]

@@magicdaveable ..........are you referring to the bubbles formed during primary fermentation ? It's basically beer . Not poison !

[@LouIchioustheWerewolf]

As a Canadian i took a teip to Louisiana and got to meet the southern folk down there and let me tell you they are the kindest, curtious people ive ever met. Damn best food too. That southern hospitality and cooking is the best

[@rogercorbett122]

I know he was only doing a stripping run here, but the thing that worries me about this video is that he did not talk about the second run, and the need for taking the foreshots and heads. It is possible that some begginers would just include those poisons with the run and drink it.

[@timvanvoorhis5732]

It's all poison buddy

[@Sindy-x4v]

Your poison......

[@bigbird4481]

​@@timvanvoorhis5732 the difference is you can go blind drinking the foreshots, you won't go blind with the rest of the alcohol

[@ghostdog6031]

My grandpa always said " I can make better liquor in a bucket than you can buy in any liquor store".

[@deesandlin5447]

What a 💎 awesome to see you still around Kool stuff

[@hughcarothers9511]

This ole boy knows his stuff never excited and easy mannered around his run. My grandfather and brothers ran shine. They told me if I ever bought shine to test before drinking pour a spoonful set on fire if it had blue white top drink it if it was orange throw away. Bad shine will blind you or Jake leg you. Never seen one of these talk about how to test liked to see if it was alright

[@deanw8206]

Correct me if I'm wrong, but he said nothing about removing foreshots or heads. Foreshots can blind you, heads will give you an awful hangover. Probably the most important things to know when doing this.

[@askjdog]

Yup.. was waiting for that part. With more sophisticated distillation you can control when you collect the toxic components, and as far as I know with a basic setup you throw a certain amount away from the beginning as the toxic alcohol evaporates earlier at a lower temp.

[@casearnold3373]

@@askjdog if you can I would really appreciate you explaining this foreshots and head thing to me so I don’t do something wrong

[@jessecarter147]

@@casearnold3373 a rule of thumb is is toss the first 50ml per gallon of mash. The foreshot is methanol and cooks off around 150-157 degrees. It smells like nail polish remover and is poison. The heads-hearts cook out around 178 degrees and will taste better.

[@casearnold3373]

@@jessecarter147 so every gallon just dump the first 50 ml or whatever smells like nail polish remover

[@casearnold3373]

@@jessecarter147 and also you don’t have to throw away the heads only if you don’t want a bad hangover

[@wildwaning9427]

🎵🎻Gather up the pots and the old tin can The mash, the corn, the barley and the bran...🎻🎵 Great video!!

[@RightToSelfDefense]

A true Brew Master who knows what he is talking about. Step 1: Mix your ingredients in warm water of (90 to 95 deg) to make your first batch of Sweet Mash Step 2: Prepare your Distillation equipment. Step 3: Let the ingredients ferment for 3 or 4 days. Step 4: Distill the ingredients to get your first run of Sweet Mash. Step 5: Use leftover ingredients to make another batch to make your Sour Mash. Now if you find or make an oak barrel to let the whiskey age, you got a Kentucky Bourbon Whiskey. Yee haa. This is what will make America Great Again.

[@robertrobertson4953]

By

[@robertrobertson4953]

NIH

[@allthingsaustralia4861]

I just love a hilly billy. Real raw and true, bit like the Aussie. Love the outback and survival skills. Keep it real. I am not so interested in moonshine but the properties of the still. Can take shit water and make it drinkable.

[@The5ociopath]

RED RUM ofcourse it can

[@rgerber]

but then it's called Moonshit

[@kingsleykrasch6945]

That was well done mate keep em coming, would love to see how the old timers did it.

[@MtnBadger]

Important! Read this! This is true and fine BUT he's leaving out the important part! the first 5% (ish) of the run is the FORESHOT and contains fusil oils, esther's, etc. and is basically lighter fluid, maybe a good spot remover. This is the stuff you were told "makes you go blind!" The TV show "Moonshiners" incorrectly calls this the "heads." The heads comes after the foreshot and should be caught and saved to run with the next batch (charge) of wash. FILTER YOUR RUN! When you catch your shine in a jar, put several coffe filters in some cheese cloth and some fresh charcoal from a wood fire (not store bought charcoal) or activated charcoal from the pet store into the funnel to catch the last of the fusil oils. The next part to come out is the "heart" of the run. The old timers know about the heart. That's the drinkin stuff. This all goes by taste, the hydrometer helps but nothing substitutes for the taste buds. When the alcohol content drops again, your getting the "tails." Save this and put it and the heads into the next run so you can get the rest of the good alcohol out of that as well. The part that is left after the FORESHOT, heads, heart and tails have run and nothing else comes out, is the wash. Virtually no alcohol, just toss it. It's an art, learning to properly "cut up" a run of shine but if you only remember one thing, it's to toss the FORESHOT! The first 5% of volume of total charge in the pot. But don't just rely on measuring, that's a guideline. You have to taste it, every few minutes, until the burn goes away and changes from the front of your tongue to the back. That's where you feel the "good" alcohol. As I said, it's an art. You can't just watch a couple episodes on TV and think you're going to do anything but poison yourself. lol They do give some good information, if you watch every single episode and already know what the basics are. They intentionally don't give the right information or every knucklehead from here to there and back will be blowing himself up or poisoning everyone. They know what they're doing (ish) on the show and they still blow Themselves up. It's very dangerous, takes a lot of work and trial and error. Then, maybe, you'll make something to drink. Happy shinning!

[@ronniejohnson317]

Coffee filters do okay.

[@mikeyforpresident]

Yea, about 7-10 filters work good, still use the coal.

[@chrislnflorida5192]

👍👍 That's whst I know also. How much yeast to his mix? The bubbles, U want bubbles to stay awhile for good liquor? How do u know when your past that 1st 5%? The aluminum pot/presdure cooker is a concern? All that mix for 1 Qt.....hmmmm Thanks

[@chrislnflorida5192]

Damn mann, reread your comment. Where can i find the actual process u talking about. I'm into this, have looked at premade stills vs this way. This way would be a great test run 😜😄😄👍✌

[@randystone4903]

In my hometown the shiners would use sprouted grain and a lot less sugar for their personal liquor. Using apples or peaches was the very best. Submarine stills were common back then for the commercial shine that gave a hangover from hell. Modern distillers I've read are using temperature gauges to reduce toxic byproducts. If you're new at this know you're making toxins that can permanently damage or even kill you, not to mention blow up destroying your house. Fortunately our local community college offers degrees in brewing and distilling to support our many local businesses. Alcohol production is a recession proof business in most cases.

[@shinigamiryuk5315]

Man!!! One day I'll get me a pair of overalls to represent

[@JohnnyBGood-bl9tx]

I wanna be like this guy when im old.

[@snoopdog68]

I kind of think this old dude is very cool, good old guy.

[@hot2warm]

He's only 28.

[@MrTapdogg13]

Let's have respect for the lessons learned here. Because this is what generations have done to support not only their family but a tradition of initiative.

[@red2965]

If yer samplin it every few seconds ya ain't gonna get yer jug full.. Heee heee

[@cathyerley3057]

red2965 lol, after a few samples. . . Jeez, who’d care? Watch them beads, boy. Keep her up above 100 proof, lower than 120 it starts tasting bad. So, there you go! wow

[@Lucas_Terry]

Lmao been a while since Ive heard that 😂 tbh I don't even know why I'm here

[@dahillbillynews5923]

yeah but you will be a happy brewer

[@santallum]

why even bother with the jug at all !

[@ganjaman407]

Are you Red from Hillbillies in the Holler? If so, I love your hillbilly shot video 🤣

[@jamesz.williams8746]

This video was very informative thanks man.

[@WYATTFC99]

James Williams Have you made your shine this way yet? How did it turn out?

[@ronwatterson9729]

FULTON C99

[@susanstorey6160]

James Williams he would be a good neighbor .good video thanks

[@howardlaunius7484]

This is the best video I have seen on how to....thanks

[@garrycane1170]

Met the man. What a legend.

[@justlolkills9954]

(Pls respond) no way where did you meet him can you tell me pls

[@justlolkills9954]

@@suetaylor9637 I never have meet him I want to so I can make shine

[@williamsims2126]

Seen him at Maggie valley years ago about 1969 or70

[@timyarrow8844]

Very interesting and simple process. One question: duringn the distilling process, shouldn't one be aware of the methanol (poisonous!) phase, which occurs before the ethanol (the good stuff) phase? Methanol boils at about 65C, whereas ethanol boils at about 78C. So, how does one ensure that they are collecting only the ethanol phase distillate? Would a thermometer be useful to monitor the temperature of the boiling pot? Love the idea of distilling my own, don't love the idea of poisoning myself?

[@tgh223]

trow away first 50 millilliters per 5 gallon of mash

[@CatDaddySteve]

First 4 ounces gets thrown away....Methonol burns yellow and has a nasty pungent chemical smell.....Ethonol had a mild pleasant smell