Posted: 2/13/2020 10:06:23 AM EDT
| Any recommended reading (for entertainment of course) on how to be a moonshiner, make your own whiskeys etc? I'm a chemist and am curious about this particularly distillation setups. Is there anyone doing this? With my luck it's illegal even for reading about.... |
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My two favorites.
If you're only going to get one get the "Moonshine" book. It is really really good. Attached File It has some good recipes too. Attached File Attached File Dear big brother: I do not make moonshine, please don't shoot my dog. |
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https://www.clawhammersupply.com/products/moonshine-still-kit-10-gallon
Great guys to work with . |
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Liberty is a well armed sheep protesting that vote.
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Google......
Mile High Distilling based in Colorado. They not only sell everything needed (most importantly yeast that will live up to 21% mash), but they also have their own forum that is very helpful. Being a chemist you already know the distinction temps of the various alcohols. The real art is in producing a high alcohol mash that enables just the right amount of sugars for the yeast to eat before they die of alcohol poisoning. To much, and sugars are wasted. To little, they starve before they die of alcohol poisoning. Distillation is the easy part. |
Simple question.
What feasible alternative will you vote for in 2020
to protect your 2A rights?
Arguing with folks on a web forum is like masturbating to a Victoria’s Secret catalogue minus the happy ending.
What feasible alternative will you vote for in 2020
to protect your 2A rights?
Arguing with folks on a web forum is like masturbating to a Victoria’s Secret catalogue minus the happy ending.
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Originally Posted By johnh57:
How long, roughly, is the fermenting stage? typically 5 days. Or so I was told by mythological Gypsies. Of course I have no personal knowledge. |
Simple question.
What feasible alternative will you vote for in 2020
to protect your 2A rights?
Arguing with folks on a web forum is like masturbating to a Victoria’s Secret catalogue minus the happy ending.
What feasible alternative will you vote for in 2020
to protect your 2A rights?
Arguing with folks on a web forum is like masturbating to a Victoria’s Secret catalogue minus the happy ending.
|
If you don't already, follow Barley and Hops on YouTube. That guy is brilliant and has a video for any question you might have.
For instance, I've heard the hardest part of making good fuel is deciding when to make the cuts. Here's his video on the matter.  How do we separate foreshots, heads, hearts and tails? |
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Originally Posted By Genin:
I have heard that aging your home made peach brandy with French oak yields a really tasty product..Basically,, it is peach moonshine aged in French oak. It becomes what you want it to be by adding flavor such as oak chips or flavoring. Remember, the alcohol derives from the waste product of living yeast. If they can't eat it, it gets trashed with the other distillates, Acetone etc. Running the 100% Ethanol cut with chlorine free water (cut to desired % proof) through coconut carbon filtration is the last step in a goal of zero flavors. Or so I've heard. |
Simple question.
What feasible alternative will you vote for in 2020
to protect your 2A rights?
Arguing with folks on a web forum is like masturbating to a Victoria’s Secret catalogue minus the happy ending.
What feasible alternative will you vote for in 2020
to protect your 2A rights?
Arguing with folks on a web forum is like masturbating to a Victoria’s Secret catalogue minus the happy ending.
|
Originally Posted By johnh57:
How long, roughly, is the fermenting stage? Yeast is anaerobic, does not need O2 to produce ethanol. Yeast can be reused as when the ethanol gets too high the yeast husks up and sinks to bottom of the mash tank. That is a good thing as distilling yeast adds bad flavors to your distillate. Duck Duck Go search is your friend. |
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Originally Posted By Muricha: A proper distillate will be 100% Ethanol. Flavorless. It becomes what you want it to be by adding flavor such as oak chips or flavoring. Remember, the alcohol derives from the waste product of living yeast. If they can't eat it, it gets trashed with the other distillates, Acetone etc. Running the 100% Ethanol cut with chlorine free water (cut to desired % proof) through coconut carbon filtration is the last step in a goal of zero flavors. Or so I've heard. You can use other means to get to 100% (Azeotrope distilling, molecular seives, etc), but you can't remove all of the water in a distilling operation (using the distilling equipment most people use). Look up Raoult's law, or more specifically look up positive deviations from Raoult's law. Edit: check out this article https://chem.libretexts.org/Bookshelves/Physical_and_Theoretical_Chemistry_Textbook_Maps/Supplemental_Modules_ |
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Remember the movie The Great Escape. Suposedly they made moonshine from potato peelings (potatoes were for eating, not booze). So, how'd dey do dat? Boil the peels, collect the vapors and then collect them? |
#53 says, "Take 22 mg absorbed Vit C per lb plus 1 gram Chaga daily. Don't forget 2000iu Vit D-3, 30 mg Zinc and 2 mg Cu."
Unfettered with the formalities of an economics education but well read in monetary history.
Unfettered with the formalities of an economics education but well read in monetary history.