Well, it isn't very high actually. Most recipes call for about 1 gallon of cider, 1 gallon of juice and a liter of 'shine, also lots of sugar and cinnamon. starting out moonshine is 150-190 proof usually. Just going off the dilution of alcohol to the cider/juice mix, Id say it wouldn't be anymore than 20-25 proof (about 10-12.5% ABV). So really, it's like drinking a wine cooler.
It typically is in the mid to high 80's in proof. It may vary between producers depending on how they cut their own recipe...good moonshine should not freeze in your kitchen freezer, if it does you got a watered down batch and it is probably lower in alcohol content.
The proof of moonshine can vary according to the still. It is frequently made and shipped from the still as a concentrate at 190 proof. Then it is diluted at the point of sale.
The few I have seen that taste OK are 40 proof (20% alcohol by volume) which is a very weak moonshine...almost a light brandy!
Moonshine is diluted in a proofing barel. Water is added slowly until the desired proof is achieved.
200 proof alcohol is the strongest there is... some examples are "MoonShine" and "Ever-Clear"
Traditional Moonshine is usually cut to 80-100 proof, (40% - 50% ABV), however, if it is triple-distilled in a pot still it can reach 160 proof on the third run, (80% ABV), but this is much too hot to drink. Most legal moonshine as produced in VA and WVa is 90-100 proof, (45-50% ABV), to make it more palatable. Triple pot-distilled spirits are usually diluted with limestone spring water and ages a few weeks to soften it.
Tonic
The website Moonshine Still offers three different resources. It offers moonshine recipes. One is able to buy gallons of moonshine. Also, it provides the laws for home distilling moonshine.
Moonshine was born in 1985, in Ireland.
how you make blackberry moonshine
Mountain Dew
Kentucky Moonshine was created in 1938.
Moonshine Kate was born in 1909.
Moonshine Kate died in 1992.
Summer Moonshine was created in 1937.