I used to watch my Daddy make moonshine, and while we never made it in the woods, the process was the same. Corn, sugar, yeast, to make the beer, then distill the beer in a homemade still. We ran a small still, about fifteen (15) gallons at a time, and generally two runs a year. We were making it downtown, in an abandoned paint booth in an auto body shop Hundreds of customers walked past that paint booth without knowing a moonshine still was within feet of them.
Moonshine is un-aged, white spirit made from grain, on which the tax is not paid. If you've paid the tax and have a license, it is called White Dog. If you age it in a barrel for a period of time it's called whiskey.
These days one can go into a good, specialty store and buy something that's called moonshie, but Dad would tun his nose up at that crap. Generally, it's flavored and under 80 proof. It's okay as a neutral mixer, but it's proofed-down to below what comes off a proper 'shie still. Dad's was somewhere north of 150 proof, cleear as glass, and had absolutely no flavor.