I'm thinking 1 kg {2.2 lb} of Orange Habs into 21 litres {5.5 gal} of mash which makes around 7 litres {1.8 gal} of shine. Too much you think?
Moonshine machine
- Thread starter bentalphanerd
- Start date
bentalphanerd said:
Honestly I do.
For my habanero beer, I put 6 ripe orange habs in 5 gallons of beer.
My hot sauce swilling brother in law, who eats dave's insanity(I know that isn't the hottest, but it is HOT) every morning on eggs, can only take one sip of my brew and then drink some regular beer befor taking another swig.
I was shocked how much heat came through. I can drink one whole one and then I have to take a break.
But it depends. If you want it to be too hot for anyone else to drink, then OK.
I would think that you could always add more.
a word of warning!!! If anyone is interested in distilling Please do your research first. There are a few important things to know like the first big on is.....it's illegal to do in the states (unless you obtain a permit from the BATF to produce "shine" for fuel) and also if you don't know what you're doing, you can hurt or kill yourself or make ya go blind! You always always always throw out at least the first 50 - 100ml!!!!!!!!!! Thats where all the bad stuff is at!!!! and also know when to stop bottling cuz the tails can really taste nasty and not have too much alcohol in them......
+1 what Dyce said.
It is also illegal in Australia.
If you want to get pepper flavour into your spirits, I would suggest storing a brew away for a while (should be 90+% pure alcohol from a good still) with a bunch of your chosen peppers in it. Then dilute it as you would for any other spirit to around 40%. I would not trust the result if peppers went through the still - and would also not be confident that you will ever get the flavours out of the still, contaminating all future batches.
dreamboat
It is also illegal in Australia.
If you want to get pepper flavour into your spirits, I would suggest storing a brew away for a while (should be 90+% pure alcohol from a good still) with a bunch of your chosen peppers in it. Then dilute it as you would for any other spirit to around 40%. I would not trust the result if peppers went through the still - and would also not be confident that you will ever get the flavours out of the still, contaminating all future batches.
dreamboat
dreamboat said:
You say that likes its a bad thing
I found adding a naga & a few ripe & green habs to the finished product does the trick nicely.
AlabamaJack said:
Recipe, Please!
xgrafcorex said:looks pretty sweet..i've never thought of making my own liquor. i think i'd fall of the face of the earth if i could.
Amen to that, I know I would.
xgrafcorex said:
Never tried it either, but I've heard that from a few different sources.
I'll see how this works, I'm ordering the same kit in a few days!
Just wondering what you'd dilute with? Water?
I would suggest that anyone interested in this subject,for educational reasons, looks at yahoo groups new_distillers
I have really learnt a lot from it, and have even built a still that purifies water!!!
I even considered moving to New Zealand where I could use my still to make alcohol.
I have really learnt a lot from it, and have even built a still that purifies water!!!
I even considered moving to New Zealand where I could use my still to make alcohol.
Im not big into booze, but i have distilled ethanol from some plastic bottle vodka on several occasions. i used a simple glass distillation apparatus and it works just fine for small amounts. ~500ml at a time.
i was using the ethanol for solvent. i achieved like 95% abv by just carefully watching the vapor temperature.
i was using the ethanol for solvent. i achieved like 95% abv by just carefully watching the vapor temperature.
