Captain Judy Helmey
Miss Judy Charters
"Kicking Fish Tail Since 1956!"
124 Palmetto Drive
Savannah, Georgia 31410
912 897 4921 or 912 897 3460 fax
www.missjudycharters.com
December 1, 2008
Happy Fishing To All!
Saltwater inshore, offshore, blue water fishing report, Freshies Suggestions, and "Little Miss Judy's story! Thanks for reading! Captain Judy
"Little Miss Judy's Believe It or Not!"
Moonie Shine Recipe
I had a family on board the other day that came from a long line of Moonie shiners. In fact some of them had served short to long sentences in the big house for their unbelievable desires for making the drink. According to the said family none of this drink making was "for sale." It was only for medicinal purposes. I'm sure you remember the television show, "The Beverly Hillbilly's." This show had a member of the family whose name was "Granny's." Doctor Granny used this so-called tonic for her special doctoring techniques. In fact while she was concocting her tonic she would be over come by all of the tasting. All of this tasting would often lead her to having to take small afternoon siestas.
Back to the Fishing Charter
This particular family that charted my boat had a grandfather that spent time in the "big house" with "Big Al Capone." The grandfather was in for bootlegging and we all know from our history books what "Big Al" was in for. The grandfather told his family that "Big Al" was no more than a "Big Sissy" behind bars. As we talked on the boat we all decided that it was only because he didn't have his "Yes Men" behind bars with him. This group being from a long line of Moonie Shiners shared parts of their secret recipe with me. A part of the recipe was fine with me. I didn't want to print anything that might get me put in the "big house." As we talked, other parts of the family would put in their two cents worth. For instance, as soon as he started telling me about the main ingredient of oranges another stood up and said "Over Ripen watermelons" were better and easier to deal with. So therefore we started talking about watermelons. According to them your best bet for ripen watermelons is to go to the farmer market. Watermelon farmers are glad to sell you an over ripen truckload for $25.00. Now it also sounds like the farmer is part of this deal too. For the story sakes and the length that it could reach let's say the needed fruit to start the shine is obtained, which is a truckload of watermelons. You will need to get your machete and shovel out. After splitting the melon with the big knife use you shovel to dig the meat out. The meat of the melon then is put in a 35-gallon can. Once you fill this up with melon, add pounds of sugar, some yeast, and then top off with water. You then need to cover these put together ingredients and store in a well-ventilated place. When the word well-ventilated place was mentioned all looked at me and said, "This is real important part of the process." Your so-called "Mash" must be able to breathe. I didn't ask, but I am sure that they meant that it might blow up if it was in a lock-down situation. As you can see this is a very dangerous. So I wouldn't be trying this at home much less anywhere else.
According to the professionals after a certain amount of time, which could be days or weeks only the maker knows for sure the mash is ready for stage two. It is then poured into a stainless steal tub, better known as an "old re-modified beer keg." Before the invention of stainless steel kegs just plain old copper or steel pots were used.
Other Mash Secrets
All concurred that mash had a visible way of showing you when it was done. It seems that when all ingredients are mixed together in this 35-gallon trash can it goes to working. By working, as they explained, bubbles start rising to the surface. In fact when the mash really starts working you can hear the bubbles popping on the surface. This process goes from a few bubbles to multiple bubbles. Supposedly when the bubbles stop the mash is consider done and ready to work with. It's still hard to believe that the hard stuff starts in this fashion!
Straining the Mash
Once they started talking about straining the mash I assumed that they would use a large colander, but I was wrong. They used "panty hose." The fermented mash was poured into "NEW," pair of panty hose. (Believe me I had to ask.) As the hose filled the liquid was drained off. This helped eliminated the core part of the watermelon. All they were interested in was the precious liquid.
It's time to really cook the liquid mash.
Once the now liquid mash was poured into the keg the top was sealed with the exception of this little coiled copper tube that came out of the top of the keg. This is supposed to be where the liquid is to escape. Back in the old day they would just make a fire with hot coals. However, in the new times a gas burner did the trick of cooking this stuff. As it cooks the liquid escapes through the copper tubing. A pot or a so-called "liquid catcher" is placed under the opening of the tubing. Here's comes the technical part. I hope I got this information correct. You don't want the liquid to come out to fast, because if it does this means that the "proof" of your drink with be low. There is a basic rhythm to the dropping of the shine. According to the persons telling the story it takes years to get this pace down. At any rate they luckily had the basic secret information passed down from their long line of "moon shiner maker ancestors."
First Proof
Here's the fun part for the maker. As the liquid drains off the maker, which now becomes the tester has to be taste it periodically. The reason is a simple one. Once the liquid stop tasting like shine and starts tasting like water this is the sign that the cooking is over. I had to shake my head on that statement. However, after thinking about it your taste buds must get real numb when it gets good. The first cooking will probably yield at least 100 proof of so-called shine. However to get it up a few notches you must run it throw the cooking process again. This only means more cooking, watching, and tasting. This second and probably third run though could yield up to 200 proof. This is also known a "Pure Rocket Fuel!" Any more processing and you might be putting yourself as well as your family and neighbors in harms way. According to the cooker two times is all you need, because you're drinking it not using it for demolition.
Checking The Results
The best way to do it is to pour some into a small bowl, light it up, and watch it burn off. The flame tells you all you need to know about your cooking abilities. According to the story, the bluer the flame the higher the proof. Now in my father's case this would have been a problem, because he was "color blind."
There were other little things that they shared that I am sure are real important to the proper making process. However, I wanted you to read about it NOT MAKE IT!
All this talk brings back old childhood memories. I probably could have made a killing if I had saved all of the copper tubing that daddy kept in the old black house. I really never thought about it until this story was shared with me. I though that daddy just allegedly helped "Old Al" transport the goods not make it! You know what they say about history repeating itself. I will let you know how it all turns out!
Hope you enjoy reading!
Captain Judy