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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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Posted: 2/13/2020 10:24:55 AM EDT
[#1]
You can own a still but you can't make alcohol with it.
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AZ, USA
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Posted: 2/13/2020 10:42:52 AM EDT
[Last Edit: Marquar]
[#2]
1 Take mixture containing ethanol
2 Heat it above the boiling point of ethanol, but below the boiling point of water 3 Cool resulting vapor into a separate container 4 (Optional) Create NASCAR ETA: 
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Posted: 2/13/2020 11:02:20 AM EDT
[#3]
Seriously? You've not done an Amazon search?
You can buy a still "to distill essential oils". It is illegal to distill spirits unless you have the King's permission. Doo as you will. |
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Posted: 2/13/2020 11:33:46 AM EDT
[Last Edit: drfroglegs]
[#4]
My two favorites.
If you're only going to get one get the "Moonshine" book. It is really really good.  Attached FileIt has some good recipes too.  Attached File Attached FileDear big brother: I do not make moonshine, please don't shoot my dog. |
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Posted: 2/13/2020 11:40:07 AM EDT
[#5]
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Posted: 2/13/2020 12:07:39 PM EDT
[#6]
How long, roughly, is the fermenting stage?
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Posted: 2/13/2020 12:09:44 PM EDT
[#7]
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. |
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Posted: 2/13/2020 12:12:17 PM EDT
[#8]
Quote HistoryOriginally 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. |
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Posted: 2/13/2020 12:15:51 PM EDT
[#9]
It is legal to distill alcohol if you only intend to use it as a fuel. BATFE will even give you a permit to do so, but you better not get caught using any of the products for anything other than fuel.
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Posted: 2/13/2020 12:24:44 PM EDT
[#10]
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.
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Posted: 2/13/2020 12:54:20 PM EDT
[#11]
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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Posted: 2/13/2020 12:59:22 PM EDT
[Last Edit: Muricha]
[#12]
Quote HistoryOriginally 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. |
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Posted: 2/13/2020 1:05:50 PM EDT
[#13]
Quote HistoryOriginally 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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Posted: 2/16/2020 12:27:06 PM EDT
[#14]
Thank you all!
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NC, USA
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Posted: 2/26/2020 11:21:22 AM EDT
[Last Edit: drfroglegs]
[#15]
Quote HistoryOriginally 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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Posted: 8/24/2020 1:03:38 PM EDT
[#16]
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? |
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