Use a pot that has been sterilized and cleaned. Do not use a pot that appears dirty or stained.
Cooling down the cornmeal will ensure it interacts properly with the yeast when it is added.
Remove the mash from the heat once the sugar and yeast have been mixed in.
Try a fruit mash with bananas, apricots, and pineapple to add flavor. A dried fruit mash with blue berries, cherries, and strawberries can also give the mixture a nice fruity taste.
You can also pour the mash in an empty cooler and put the lid on it so it can ferment.
If the mash still has a lot of smaller bubbles on the surface, it may not be ready to distill and need more time to ferment.
You may want to invest in a copper still if you plan to make moonshine mash, and other home alcoholic beverages, often. A 13 gallons (49 l) copper still can range in price from $900-$1,300 USD.
This is a homemade approach to a copper still, so you may need to monitor it to ensure it works correctly. Check that the mash stays at a constant temperature so it can condense into moonshine.
You can then squeeze the cheesecloth to remove any smaller impurities from the mash. The cheesecloth should get rid of the stuff sitting on the surface of the mash, or the head, so the mash runs clear. Repeat this process until you have strained out all the mash. It should appear clear and clean in the soup pot. Throw away the impurities once you have strained them out of the mash.
Moonshine mash should last for at least 6 months-1 year, if stored properly.
