Pix That Make You LOL-Warning-SNWS

ANC

ANC

Well-Known Member
Bareback said:
Here's a little history.... I was born in a dry county, my grandmother on my dad's side made and sold moonshine, I guess it was small batches because I never seen the still are anything that went with it but I sure as hell seen her sell plenty of it, it was always flavored with apples or peaches or peppermint. And smooth very smooth...
She was a true Appalachian ginger, her hair was all the way down to her ankles and she took it down and bursted it out then but it back up every night, she was 92 ( I think ) when she passed and still living in a house with no plumbing.
RIP grandma.

Anyway she made some really nice stuff I was I could have learned a little more about it.
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That was a a different generation,
My grandma made 94, she could make any 5 star cook cry, best food you ever had. And she did it all with a single burner plate.
 
radiant Rudy

radiant Rudy

Well-Known Member
Bareback said:
Here's a little history.... I was born in a dry county, my grandmother on my dad's side made and sold moonshine, I guess it was small batches because I never seen the still are anything that went with it but I sure as hell seen her sell plenty of it, it was always flavored with apples or peaches or peppermint. And smooth very smooth...
She was a true Appalachian ginger, her hair was all the way down to her ankles and she took it down and bursted it out then but it back up every night, she was 92 ( I think ) when she passed and still living in a house with no plumbing.
RIP grandma.

Anyway she made some really nice stuff I was I could have learned a little more about it.
Click to expand...
Damn, any photos?

In the 60's Granny and my aunts would fuss around making Strega and a cherry liquor but they started out with 180° store bought grain alcohol.
 
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greg nr

greg nr

Well-Known Member
radiant Rudy said:
Damn, any photos?

In the 60's Granny and my aunts would fuss around making Strega and a cherry liquor but they started out with 180° store bought grain alcohol.
Click to expand...
There are all kinds of liquors you can make if you start with grain alcohol (legally sold in RI btw). We've made Limoncello - all it takes is grain alcohol, lemon peels, simple sugar and time. We bring it down to about 40 proof, but it's up to the brewmaster. Yoyu can make similar extracts from several different types of fruits or flowers (including cannabis ;) ).
 
radiant Rudy

radiant Rudy

Well-Known Member
greg nr said:
There are all kinds of liquors you can make if you start with grain alcohol (legally sold in RI btw). We've made Limoncello - all it takes is grain alcohol, lemon peels, simple sugar and time. We bring it down to about 40 proof, but it's up to the brewmaster. Yoyu can make similar extracts from several different types of fruits or flowers (including cannabis ;) ).
Click to expand...
ya so fascinating and many possibilities. That cherry stuff my aunts made they used pitted cherries from a tree that they thought was special and a lil sugar. I never tasted it just saw pics

My associate makes vermouth with herbs and botanicals he collects. I grew a massive angelica this year and might concoct something with the dried root.
 
Singlemalt

Singlemalt

Well-Known Member
Bareback said:
Here's a little history.... I was born in a dry county, my grandmother on my dad's side made and sold moonshine, I guess it was small batches because I never seen the still are anything that went with it but I sure as hell seen her sell plenty of it, it was always flavored with apples or peaches or peppermint. And smooth very smooth...
She was a true Appalachian ginger, her hair was all the way down to her ankles and she took it down and bursted it out then but it back up every night, she was 92 ( I think ) when she passed and still living in a house with no plumbing.
RIP grandma.

Anyway she made some really nice stuff I was I could have learned a little more about it.
Click to expand...
My rig, set up for refluxing EtOH in this picDistillation rig '11 (2).jpg
 
G

guycaballero

Well-Known Member
radiant Rudy said:
ya so fascinating and many possibilities. That cherry stuff my aunts made they used pitted cherries from a tree that they thought was special and a lil sugar. I never tasted it just saw pics

My associate makes vermouth with herbs and botanicals he collects. I grew a massive angelica this year and might concoct something with the dried root.
Click to expand...
sorry to bud in, but isnt angelica poisonous the first year?
 
radiant Rudy

radiant Rudy

Well-Known Member
guycaballero said:
sorry to bud in, but isnt angelica poisonous the first year?
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Its cool bud,

I havent heard of toxicity. If you have a citation please post.

This is Angelica archangelica, its in second year. It was in a large clay pot and it grew enormously 2nd year.
 
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Singlemalt

Singlemalt

Well-Known Member
Bareback

Bareback

Well-Known Member
radiant Rudy said:
Damn, any photos?

In the 60's Granny and my aunts would fuss around making Strega and a cherry liquor but they started out with 180° store bought grain alcohol.
Click to expand...
I don't have any pics from my dad's side of the family, not a single one.
Singlemalt said:
My rig, set up for refluxing EtOH in this picView attachment 4394333
Click to expand...
Sweet... I don't have a clue what that means.... and that's why I haven't attempted to try it. I have made some muscadine wine thought and it will get the job done, however it's so sweet that you can drink too much before you know it and end up in a bad way.
 
Singlemalt

Singlemalt

Well-Known Member
Bareback said:
I don't have any pics from my dad's side of the family, not a single one.


Sweet... I don't have a clue what that means.... and that's why I haven't attempted to try it. I have made some muscadine wine thought and it will get the job done, however it's so sweet that you can drink too much before you know it and end up in a bad way.
Click to expand...
LOL, refluxing is a process of incremental distillation in order to maximize the %EtOH(alcohol), by temperature and slight cooling the alcohol concentration increases at top of column before it goes out. So when refluxing for a period of time nothing is coming out, when sufficient time has past the temp is increased and cooling decreased and purer alcohol is allowed to exit. Basically I was making Everclear; the best one can get by just distillation is 95-96%.
edit: reflux is NOT how one makes bourbon or whiskey. That is Pot distilling because you want flavors from the mash to come along with the alcohol.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
Singlemalt said:
LOL, refluxing is a process of incremental distillation in order to maximize the %EtOH(alcohol), by temperature and slight cooling the alcohol concentration increases at top of column before it goes out. So when refluxing for a period of time nothing is coming out, when sufficient time has past the temp is increased and cooling decreased and purer alcohol is allowed to exit. Basically I was making Everclear; the best one can get by just distillation is 95-96%.
edit: reflux is NOT how one makes bourbon or whiskey. That is Pot distilling because you want flavors from the mash to come along with the alcohol.
Click to expand...
Thank god I knew chemists!
 
srh88

srh88

Well-Known Member
Singlemalt said:
LOL, refluxing is a process of incremental distillation in order to maximize the %EtOH(alcohol), by temperature and slight cooling the alcohol concentration increases at top of column before it goes out. So when refluxing for a period of time nothing is coming out, when sufficient time has past the temp is increased and cooling decreased and purer alcohol is allowed to exit. Basically I was making Everclear; the best one can get by just distillation is 95-96%.
edit: reflux is NOT how one makes bourbon or whiskey. That is Pot distilling because you want flavors from the mash to come along with the alcohol.
Click to expand...
tenor (3).gif
 
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