Uncle pete’s old fashioned raisin jack moonshine recipe

Uncle Pete’s Old-Fashioned Raisin Jack (moonshine) recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Uncle Pete's Old Fashioned Raisin Jack Moonshine Recipe is a delightful concoction that has been passed down through generations. This recipe combines the bold flavors of raisins with the smoothness of moonshine, resulting in a truly unique and unforgettable drink. The secret behind this recipe lies in the careful selection of ingredients and the patience required during the fermentation process. With hints of sweetness and a hint of nostalgia, Uncle Pete's moonshine recipe is sure to become a favorite among those seeking a taste of tradition.

Keywords: moonshine, recipe, raisins, old fashioned, fermentation.

Uncle pete's old fashioned raisin jack moonshine recipe details

Uncle pete’s old fashioned raisin jack moonshine recipe, recipe Rating: 4.8
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Ingredients

1 large 30-gallon plastic garbage can (new)

1 large wooden barrel (used whiskey barrel preferred)

5 dozen large oranges

24 pounds raisins

4 pounds prunes

120 pounds sugar

4 pounds plain cornmeal (white or yellow)

12 cakes yeast or 24 packages dry yeast

Instructions:
Cook the raisins in enough water to cover until tender, then cool. Cook the prunes in enough water to cover until tender, then cool.
Mix the raisins and prunes together with 40 pounds of the sugar.
Slice the unpeeled oranges and set aside.
Mix the yeast with about 2 quarts lukewarm water. Be careful! If the water is too warm, it will kill the yeast.
Add more water if yeast is difficult to dissolve.
Mix the cornmeal with warm water to a consistency of watery mush.
Now dump the raisins, prunes, oranges, cornmeal, yeast, and remaining 80 pounds of sugar into plastic can.
Fill with water to within 10 inches of top. Stir well.
Cover with a couple layers of clean cheesecloth or something similar.
Let sit 10 days, stirring every day. On day 11, strain out the fruit and pour the fermented liquid into your wooden barrel. Water seal the barrel and let age 6 months or longer. (You might want to add some water to the barrel, perhaps 2 or 3 gallons, before sealing. This is strong stuff, so you can cut it a bit).


Caution: Watch and make sure the temperature of the fruit is lukewarm before adding anything else to it. Also, be sure to use lukewarm water for dissolving the yeast. This is imperative!