to keep this hobby interesting and fun instead of more like work or a science experiment, I find that using 2-2 1/2 gallons of fruit juice mixed with hot water and 10# of sugar and some distiller's yeast makes quite a good product! Almost any non-citrus fruit will work; right now I'm using apricot, apple, cherry,pineapple and pear juices. I usually try different juices each time unless I find a combination that is so good I just have to have more! The fruit juice will feed the yeast eliminating the need for high priced turbo yeast and will give a far better taste that corn could ever give!! I ferment for about 10-14 days then run it through a column still at about 178F to get some of the fruity taste. After all, to me this should be fun, we all know that water sugar and yeast are all you need but why not try something new?

Can anyone tell me if corn syrup can be fermented with a champagne or wine yeast? Or must one use a turbo yeast because corn syrup doesn't have enough nutrients?

I just made a small pot still and want to learn how to make apple moon shine. Does anyone have a good and simple recipt for the mash that uses real apples and no suger that will make about a 5 gal. batch?