Can I make simple moonshine like this

D

dragon49

I imagine this would taste awful, but I should be able to make something strong with this recipe:

Fill a large container with water. Add sugar and yeast. When the yeast is fished doing its job, put the mixture in a portable water distiller. The end result will be the moonshine.


Is this workable?

If so, I have a few questions:

What ratio of water, sugar and yeast should I use? What type of yeast should I use? How long does the yeast take to do its job? What kind of proof should I end up with?
 
It should work. i would recommend using a yeast like the Alcotech turbo. 14% in two days, 20% in five days. 6kg or 8kg of sugar to make up around 25 litres.

http://www.google.com.au/url?sa=t&source=web&cd=1&ved=0CCgQFjAA&url=http%3A%2F%2Fwww.turbo-yeast.biz%2FEnglish%2FAlcotec48.htm&ei=ZpMvTtPfJYzYiAKk8c0r&usg=AFQjCNFhmCwiYXdMwoVbvuxSgqcKi7qdlw
 
i remember guys in the army from down south told us city boys how they could make moonshine out of raisons. its been over 30 years i dont remember. but id be curious on how to do it too. ps just recently i know that ny has allowed the 190 proof everclear to be sold now. from what i know thats about as pure of moonshine as you can get. there are different versions of everclear the 190 is the top stuff as far as proof goes
 
it will be quite possibly the most disgusting thing you will ever drink in your life, if its even palatable, but yes, you can make alcohol doing just that
 
Yes but why not make something tasty?

Get a 1 gallon airtight container and add all your waste veggies and fruit for a couple weeks. When your container is almost full, add water and 3lbs sugar and yeast. Let it ferment for 2 weeks then distill it.
 
wow

some of the things that people come up with on this forum just dumbfound me when it comes to making fermented beverages

theres a right way and a wrong way to do things, and this is one of those wrong ways
 
wheebz said:
wow

some of the things that people come up with on this forum just dumbfound me when it comes to making fermented beverages

theres a right way and a wrong way to do things, and this is one of those wrong ways
Click to expand...
My folks raised me on that stuff.....I may not be recalling the recipe with true accuracy, but it was something pretty close :rofl:
 
i mean the sugar and water and yeast and portable water distiller

but your idea just sounds foul too lol

i wouldnt want to be drinking the juice of rotten veggies and fruits, ever
 
Maybe try starting with "pruno". Do you have a distiller?


Recipe For Prison Pruno
Jarvis Masters

Take ten peeled oranges,
Jarvis Masters, it is the judgment and sentence of this court,
one 8 oz. bowl of fruit cocktail,
that the charged information was true,
squeeze the fruit into a small plastic bag,
and the jury having previously, on said date,
and put the juice along with the mash inside,
found that the penalty shall be death,
add 16 oz. of water and seal the bag tightly.
and this Court having, on August 20, 1991,
Place the bag into your sink,
denied your motion for a new trial,
and heat it with hot running water for 15 minutes.
it is the order of this Court that you suffer death,
wrap towels around the bag to keep it warm for fermentation.
said penalty to be inflicted within the walls of San Quentin,
Stash the bag in your cell undisturbed for 48 hours.
at which place you shall be put to death,
When the time has elapsed,
in the manner prescribed by law,
add 40 to 60 cubes of white sugar,
the date later to be fixed by the Court in warrant of execution.
six teaspoons of ketchup,
You are remanded to the custody of the warden of San Quentin,
then heat again for 30 minutes,
to be held by him pending final
secure the bag as done before,
determination of your appeal.
then stash the bag undisturbed again for 72 hours.
It is so ordered.
Reheat daily for 15 minutes.
In witness whereof,
After 72 hours,
I have hereon set my hand as Judge of this Superior Court,
with a spoon, skim off the mash,
and I have caused the seal of this Court to be affixed thereto.
pour the remaining portion into two 18 oz. cups.
May God have mercy on your soul.


California State Prison-San Quentin
San Quentin, California
1992
 
Recipe For Prison Pruno


Take ten peeled oranges,one 8 oz. bowl of fruit cocktail,squeeze the fruit into a small plastic bag,and put the juice along with the mash inside,add 16 oz. of water and seal the bag tightly.

Place the bag into your sink,and heat it with hot running water for 15 minutes. Wrap towels around the bag to keep it warm for fermentation.

Stash the bag in your cell undisturbed for 48 hours. When the time has elapsed, add 40 to 60 cubes of white sugar, six teaspoons of ketchup, then heat again for 30 minutes, secure the bag as done before, then stash the bag undisturbed again for 72 hours .

Reheat daily for 15 minutes. After 72 hours,with a spoon, skim off the mash,pour the remaining portion into two 18 oz. cups.

FIFY!
 
you would be better off just finding an online chemical wholesaler and just buying pure industrial ethanol. just make sure its not denatured or you will go blind and/or die.
 
Oh yeah, if ya try this be sure to disgard the first approx 150ml that you collect. That stuff WILL send you blind and not the happy kinda blind!
 
if you REALLY want to try moonshine. just start with cheep vodka... i did this to get ethanol for a solvent. you can get ~95% with a simple glass apapratus.
 
I got a headache and started to dry heave just reading this thread...Oh, and I think I'm going blind! :doh: :sick:
Hopefully I'll never get the chance to try prison pruno! :pray:
 
Kilju is Finnish homebrew, usually 15-20%. It's essentially liquor wash without being distilled. When I was a kid, we would call this "swish" and we drank it against our better judgement.

If you do distill it with a water distiller, you would have to find a way to turn the heat down to 170, or you will get water and alcohol, instead of just alcohol.

dragon49 said:
What ratio of water, sugar and yeast should I use? What type of yeast should I use? How long does the yeast take to do its job? What kind of proof should I end up with?
Click to expand...

Distillers use about 12 pounds of sugar or malted grain to 5.5 gallons of water. Distiller's yeasts go from 17-23% when they are done in a week, depending on temperature, type of sugar, and if they contain enzymes.
 
Please do not do this!!! I have been distilling for a few years and can tell you it will only make you sick! Your ferment will not work well either. Go to homedistiller.org and learn. With a few simple pieces of copper pipe and a suitable(copper or SS) boiler you can make booze better than what is sold in stores. Easily. And yes, the first bit out of the still is deadly poison!
 
Ya i run ss fan cooled still which i bought from a garage sale for $40. We started out with using large bottles of the cheapest vodka you can find and distilling it to a much more concentrated form, ending up with an ultra clean end product with no worry of methanol. What you could also do is lookup a recipe for absinth online and make your own. I wish I could say that ended well for me, lol
 
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