Wahooo i am drunk ....what the hell is on your mind
- Thread starter justugh
- Start date
I'm not taking him off ignore until after he apologizes to you, shit weed grower indeed. I learned quite a bit about growing from you. So he'll have a bitch of a time apologizing to me LOL
Also if you are really interested in distillation, ask @Singlemalt 's advice he accurately diagnosed why my beer run blew their tops off.
Damn just looking at that makes me seasick!
justugh
Well-Known Member
do not use Aluminum .........throw it out the metal is to weak it will impart a metal taste to it (that white ring around it is from where the mash was boiling release the Alc inside of it)
stainless steel or copper only ...........u want to have as much copper in the design as u can get for the fact the copper removes sulfates from the taste of the drink (along with have antimicrobial effect )
Bublonichronic
Well-Known Member
Yea I after I made it I read aluminum was no good, should have known since when you whipe aluminum with alcohol it leaves a black residue on the paper towl, I put it in the freezer to let as much shit fall out as possible and took a couple drinks then tossed it, was pretty damn strong tho had to be atleast 50%
justugh
Well-Known Member
well any time u make something off
save it it can be used for cleaning stuff or de icing steps /car doors/path ways
anything above 100 proof will also make fire fuel .......but u can not use as a additive for gas unless it is 170 proof (to much water in it otherwise car will spudder and stop )
i tried to make fireball whiskey ........i used actuall atomic fireball in it to see if that would do it .....it would add sugar to the mix too ....did not work some of the worst stuff i made but i still got a half gallon of it ....used the other half to deice the steps last year
fireball is for bitches round here sorry to say
justugh
Well-Known Member
hey they pay me the money i will make them what they want ..........personally i like mine around 140 proof with a little shot of vanilla in the gallon ...chase it down with iced tea (good iced tea kettle brews 13 tea bags to a gallon 1 cup of sugar)
plus to make it is really simple i tried the candy because of the sugar it added
but the other stuff is used in make apple pie moonshine it is how i hide the fact u are drinking something that is 70 proof ....but it taste like a homemade apple pie (i want to figure out how to get a hint of raisins in there with taste of crust ) other then that it is a perfect mix
Dude. I greatly appreciate your comment.
GirlWhoSmokes
Member
you could try eating them
Dr.Pecker
Well-Known Member
As far as I can tell the one in the picture is poisonous .
Bublonichronic
Well-Known Member
Would you be willing to share your recipe for the apple pie?
justugh
Well-Known Member
sure
understand this is 2 gallons
ideally u want to do this someplace warm ...slower is better but u can cheat if u know the tricks
1 gallon of150/140 proof shine 5 cinnamon sticks .....slow way is brew like sun tea (mean stick it under your lights for a week)....fast way is a double boil method (pot of water about 4 inches ...a cooling rack that sits in the water so the gallon jug is not directly on the heat ) 3 inches of water will transfer the heat making it pass tho the sticks at a faster rate (watch the pressure it makes heating up and account for volume raise warm vs cold state .....safety cup of shine removed from gallon pour back in once it cools off)
that is the base the cinnamon taste is now the alc (note some ppl like clove taste in pie u would soak 1 clove in the shine just as the sticks for this)
gallon of apple juice (no pulp trust me or u have to strain it latter)
1/3 cup of dark brown sugar
1/3 white sugar
now here is were it is fun .......depending the area u are in most ppl have a different spice to it nutmeg allspice shot of vanella
so depending on where u are u learn that (from your grandmas/lady folk of the family)
mine is
2 tbsp of vanella
1 tsp nugmeg
pinch of allspice
cinnimon sugar .......shake it like a 5 year old spicing a soup for 7 secs
heat this above 130 f but below boiling for 20 mins or so (inverting the sugars passing the spice flavor ) ....no lid let some of it steam off
take it off the heat and let it cool natural with a lid on so the steam goes back in .....once it is about 90 or so u can take it add the shine (150 will make it 75 140 70 u are cutting it so just as strong as store stuff) stir it up then jar it up put in the fig the seal pops u are good for life of the planet (longer apple pie ages better it gets)
little bit of work
4 gallon pot
8 mason jars (really 10 u are only going to the 900ml mark other wise can not pour out safely /drink from it with out straw)
when u are pouring u will see the spice at the bottom of the pot u can pour out into the jars if want or keep for self and test the batch
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Bublonichronic
Well-Known Member
Nice ty, I will try this soon sounds like a nice Holliday drink.., prolly a stupid question but with ethanol being a decent solvent for flavonoids n terpenes n what not could you take a mason jar filled about half/thre quarter full with the alc and just crush up a actual piece of apple pie or two and put it in your alc. then let it sit for a little bit then filter out the solids..?
justugh
Well-Known Member
honestly that reminds me to much of jail house pruno for me to even try it ..........in theroy it can work but i am not sure about the reaction with the crust the fact it is butter based
http://www.food.com/recipe/homemade-pie-crust-13619
as u see and that just fat so it would break apart easy .......u would need a 1 micron filter (i said no pulp for a reason ....the cellulose in the pulp reacts to the alc and wants to float on top of the drink) i think the pie would do the same thing as it is not RAW
i have done infusions using fruits and berries .....one guy was doing a orange mango mix with my shine
GrowUrOwnDank
Well-Known Member
@justugh Some of the best whiskey I ever made was using sweet feed from the co-op. Yep, a treat for horses. Not the cheap generic bags, but the good stuff that costs more. Just simmer it up normal and I kinda crushed up the corn kernels as much as I could. Don't remember, but I think I probably used some high fructose corn syrup with it and some good high tolerance distilling yeast.
After distilling the mash the product is so smooth and easy to drink it literally put me on the floor. More of a connoisseur grade whiskey not really for commercial tho if you ask me. I kept the temps as close to 180 as possible for a slow distill as well.
Anyway, that was the best I ever made and I made my mash different almost every time. Usually using fruit and high fructose corn syrup for a smooth brandy taste. I also only made up 5 gallons at a time for about a fifth or so of premium product. I ain't made any in years and I did all my distilling on a stove top still in small amounts. Kind of a pain in the ass really for such small amounts but, the product was top notch. Really it's just cheaper and more convenient to just go to the liquor store. But, it was cool.
After distilling the mash the product is so smooth and easy to drink it literally put me on the floor. More of a connoisseur grade whiskey not really for commercial tho if you ask me. I kept the temps as close to 180 as possible for a slow distill as well.
Anyway, that was the best I ever made and I made my mash different almost every time. Usually using fruit and high fructose corn syrup for a smooth brandy taste. I also only made up 5 gallons at a time for about a fifth or so of premium product. I ain't made any in years and I did all my distilling on a stove top still in small amounts. Kind of a pain in the ass really for such small amounts but, the product was top notch. Really it's just cheaper and more convenient to just go to the liquor store. But, it was cool.
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justugh
Well-Known Member
i know about sweet feed .....i wanted to try it myself but they do not sell it around here like normal it is pelletized from sothern state (not asking them for 100 lbs of sweet feed)
but the trick to making great stuff is pretty simple
1 like u were thinking the low heat ........but it is only low heat to make the massive of it to heat up evenly (get it to about 160 then turn the system on to production heat as for holding it 180 u are losing a good amount of the ALC .......once that first part goes off the heat needs to go higher to get the other part of the alc out of it .......187 to 210f is where u get your bulk of the drink
the 2nd trick is the mash itself u want to keep the ABV lvl below or at 8% ......something about keeping it low when the ABV is so high the taste flavors gte messed up .........this is what all the main ppl do whiskey rum all of them except vodka or anything run in a reflux still ......but this will directly effect the amount u make 11 gallons of mash will make u 1 US gallon of shine at those lvls
the 3rd thing is yeast removal ........if u can keep it from going into the stil the drink is much better (when they are in the stil they burst open and leave a foul after taste ........u got to use that step clear stuff )
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GrowUrOwnDank
Well-Known Member
If you ain't even tried the sweet feed you don't even know what I am talking about. Can't remember if I used corn syrup or honey. Or both. Yeah that was like the firest weed I ever smoked. Except to alcohol. So smooth that stuff drank like water but with that corn bite. Yeah. That's my fav above all. But, if it's done right it will get you fucked up for sure and I don't care how much you can drink. Maybe because it drinks so easy you drink too fast.
Anyway, think I meant 190. Over 200 is too hot. I don't care if it takes 4 or 5 hours to distill only 3 gallons. It ain't the same if your pushing it. Your getting all that shit you don't need in your product.
Don't do yeast worries. My mash cost dollars and so it ain't no big deal to shell out 5 or 6 bux for a small 5 gallon batch of some turbo high alcohol tolerant yeast.
Like weed. I'm about the quality of the product. I haven't distilled in years tho. Really it wouldn't be worth my time to sell for less than several hundred a gallon. Pure water, quality ingredients, operating room clean enviro, 4 5 hours watching temps to distill. If you ain't done it or tried mine. You don't know what I'm talking bout. It ain't like that crap u watch on tv. Eff that nasty.
Peace and love.
GirlWhoSmokes
Member
well why don't you find out for sure?