Title: How to Make Moonshine Mash - Drinxville
Headings: How to Make Moonshine Mash
How to Make Moonshine Mash
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Rory Constantine

Content: Don't go far above 150 degrees or you could scorch the mash. The mixture will thicken. 4. Add the malt or amylase enzyme. The enzymes in the malt are the catalytic ingredients that break down the starch in the corn into its simple sugars (which will later be used by the yeast to convert to alcohol.) 5. Cover and leave the mixture at 140-145 degrees for about an hour and a half. The mixture should become visibly thinner as the malt enzymes do their job. 6. Fill a sink with water and put the whole pot in the sink to cool (or use your wort chiller).