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re: anyone on here ever have any experience in the manufacturing of moonshine?
Posted on 11/12/12 at 2:01 pm to NYCAuburn
Posted on 11/12/12 at 2:01 pm to NYCAuburn
quote:go into a little more detail here, please
Let the sugar water cool, then mix in yeast and place into a sealed container that can take a little pressure. Then the hard part, let it sit for a few weeks to a month(I think we used to wait about 4-5 weeks, as I recall)
Posted on 11/12/12 at 2:03 pm to SthGADawg
quote:i've had a thread on the help board for a week to no avail. some have vouched, some have said frick off. they are my favorite team in the east, i'm not trying to flame or anything
request access and i will vouch for you...we aren't pussies over there like some of the other teams fans...
frick, i rooted for them in the SEC championship game last year because LSU would still make the title game and UGA would have gotten the sugar bowl bid, leaving alabama in the cotton or cap one bowl
Posted on 11/12/12 at 2:06 pm to Flair Chops
quote:
go into a little more detail here, please
You dont need to heat the water. Just stir it up good.
As far as the container, buy a five gallon bucket at lowes and drill a few small holes in the top. If not it will pop off.
Posted on 11/12/12 at 2:08 pm to NYCAuburn
quote:
Here is how we did it.
Boil water and disolve as much sugar as it can hold into it
Fruit juice of your choice, make sure its natural, warm it up and mix in yeast
Let the sugar water cool, then mix in yeast and place into a sealed container that can take a little pressure. Then the hard part, let it sit for a few weeks to a month(I think we used to wait about 4-5 weeks, as I recall)
Last step is to boil off the alcohol, you need something to be able to cook it in and capture all the vapor, like the keg picture above. We used a pressure cooker with a hole taped into the top. Run the tubing through water to condense the alcohol and you are done. its not really that hard
Im sure this works. There are a bunch of ways to do it. We do sugar and corn meal, then yeast. We dont heat, just stir it good. We also dont use fruit juice, but have used real fruit a few times.
Posted on 11/12/12 at 2:08 pm to Flair Chops
posted a vouch on your thread in the help board...hope it works out...
Posted on 11/12/12 at 2:09 pm to Langston
quote:
anyone on here ever have any experience
Yes, drank a shite load when I was base in NC.
Posted on 11/12/12 at 2:10 pm to Langston
do you have my email addy?
< @ yahoo dot com
i would like any and all info you cats have but don't want to post on the board
< @ yahoo dot com
i would like any and all info you cats have but don't want to post on the board
Posted on 11/12/12 at 2:13 pm to Flair Chops
quote:
go into a little more detail here, please
This process is instead of making "mash", its just easier, although more expensive. you are purchasing sugar, instead of using the sugars from the corn or whatever. It's easier, more productive, cleaner, and less smelly
But just like I said.
Boil some water and add as much sugar as you can, until it wont disolve any more. Let that cool
depending on how much you are making, add some hot fruit juice to yeast, in order to activate it. I would let it sit for about a half hour. We would use about 4 cups of apple juice and 2-3 packets of yeast
Then mix them into a container that can take a little pressure, because the yeast will give off some air. We would release the pressure every couple of days(be careful it stinks)
its not too hard, I am sure you could get a lot more precise, but that worked for us
Posted on 11/12/12 at 2:17 pm to Langston
quote:
We do sugar and corn meal, then yeast.
You need something for the yeast, we used fruit juice, some use other stuff. the fruit also adds some flavor
quote:
We dont heat
heating it allows for more sugar, more sugar means more alcohol
Posted on 11/12/12 at 3:05 pm to NYCAuburn
Do you check your ethanol level on the finished product? If so what are your yields?
This post was edited on 11/12/12 at 3:06 pm
Posted on 11/12/12 at 3:22 pm to Langston
got it.
i know 'moonshiners' can't show the entire process, but on last week's episode, one of them made apple pie moonshine. he said he had to do it quick because one of his good customers wanted a case so he did a small batch. did he/how was he able to bypass the fermentation process?
i know 'moonshiners' can't show the entire process, but on last week's episode, one of them made apple pie moonshine. he said he had to do it quick because one of his good customers wanted a case so he did a small batch. did he/how was he able to bypass the fermentation process?
Posted on 11/12/12 at 3:29 pm to Flair Chops
Dont think you can to be honest. You can speed it up with temp I believe and more yeast would prob help but I dont know enough to know stuff like that. Only other thing I know to do is more mash, less yield in a shorter time.
Posted on 11/12/12 at 3:36 pm to Langston
also, like if i store the mash in a 5 gallon bucket for 4-5 weeks, does it need to be stored at a specific temp?
Posted on 11/12/12 at 3:37 pm to Flair Chops
We will need MS paint pictorials once this process gets started.
Posted on 11/12/12 at 3:40 pm to Flair Chops
I made a still and used to brew moonshine. Now I brew beer.
It isn't hard. Remember that Methanol has a lower boil point than Ethanol. Pour off/Discard the first pint and you will be fine.
Fermenting corn is easy.
It isn't hard. Remember that Methanol has a lower boil point than Ethanol. Pour off/Discard the first pint and you will be fine.
Fermenting corn is easy.
Posted on 11/12/12 at 3:51 pm to NimbleCat
quote:what does this mean
Remember that Methanol has a lower boil point than Ethanol.
quote:just the first pint?
Pour off/Discard the first pint and you will be fine.
Posted on 11/12/12 at 3:55 pm to NimbleCat
So it's the ethanol you want?
Let the first pint go because it will be methanol boiled off first?
Let the first pint go because it will be methanol boiled off first?
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