moonshiners...i wanna learn

PorterRockwell

PorterRockwell

Well-Known Member
Am 2nd generation German actually so it wouldn't be old time American moonshiner but I live in America now and I don't shine for the public just for personal use
 
A

anzohaze

Well-Known Member
B166ER420 said:
If you don't know what your doing or don't have anyone with shining experience with you then don't try it by yourself!!!!

Always use some copper in the still.
Copper catalyses the breakdown of esters and sulfuric compounds in the vapor steam
Copper avoids the production of ethylcarbamat
Copper improves the overall quality and aroma
Copper is a great conductor of heat

Imo it's best to have a stainless pot with a copper dome and pipe.
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Well i live in south east and i dont no any shiners. I wanna make my own and learn how to do it. Why do you suggest not try it by yourself. I was gonna make 1 in my back yard a small 5 or 10 gallon and learn
 
B166ER420

B166ER420

Well-Known Member
anzohaze said:
Well i live in south east and i dont no any shiners. I wanna make my own and learn how to do it. Why do you suggest not try it by yourself. I was gonna make 1 in my back yard a small 5 or 10 gallon and learn
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I said... "if you don't know what your doing"......so if you DO KNOW...then by all means...... it is extremely flammable after all!;)
 
B166ER420

B166ER420

Well-Known Member
anzohaze said:
I have never made shine nor ever been around a still. But i wanna learn the proper wayd to be as safe as possible
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I've never made any on my own....and haven't seen the process(my uncle)in 20yrs.I have been doing my own research on making my own still....I bought a stainless steel stock pot and 30ft of 1/2" copper tubing last yr that's collecting dust.I just keep putting it off.I figure I'm pushing my luck with the wife and the grow.There are a ton of sites to narrow down a good mash recipe and or a good still design.That's the cool thing about making whisky,you can adjust the ingrediants(corn,rye,wheat,barley)to make your own brand/flavor.

I'm gonna do this thang!!!...lol...I'm gonna make my own charred oak barrel and distill a corn and rye whisky,filter it and age it myself.That's just what i like...classic whisky,bourbon taste.If I ever get my still made;)i'll post up some pics for sure.
 
A

anzohaze

Well-Known Member
B166ER420 said:
I've never made any on my own....and haven't seen the process(my uncle)in 20yrs.I have been doing my own research on making my own still....I bought a stainless steel stock pot and 30ft of 1/2" copper tubing last yr that's collecting dust.I just keep putting it off.I figure I'm pushing my luck with the wife and the grow.There are a ton of sites to narrow down a good mash recipe and or a good still design.That's the cool thing about making whisky,you can adjust the ingrediants(corn,rye,wheat,barley)to make your own brand/flavor.

I'm gonna do this thang!!!...lol...I'm gonna make my own charred oak barrel and distill a corn and rye whisky,filter it and age it myself.That's just what i like...classic whisky,bourbon taste.If I ever get my still made;)i'll post up some pics for sure.
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Im a bourban man as well. Beam and coke for me
 
whitebb2727

whitebb2727

Well-Known Member
Ty I live in the Appalachians. 100 proof is weak. That is gov reg shit.
We drink 140-160 proof around here.
Has no one else learned to proof with bubbles in the jar. Turn your jar sideways and shake. The size and length the bubbles stay tell you proof.
Stainless is fine, use copper worm though.
You can buy store box wine and distill your own brandy.
Stainless pressure cooker with a fitting threaded in, cooking on stove with copper worm run to the kitchen sink, the worm will coil inside a spaghetti can and your faucet to cool it.
Good for small runs.
 
tytheguy111

tytheguy111

Well-Known Member
whitebb2727 said:
Ty I live in the Appalachians. 100 proof is weak. That is gov reg shit.
We drink 140-160 proof around here.
Has no one else learned to proof with bubbles in the jar. Turn your jar sideways and shake. The size and length the bubbles stay tell you proof.
Stainless is fine, use copper worm though.
You can buy store box wine and distill your own brandy.
Stainless pressure cooker with a fitting threaded in, cooking on stove with copper worm run to the kitchen sink, the worm will coil inside a spaghetti can and your faucet to cool it.
Good for small runs.
Click to expand...


Lol I like 100 proof bitch

I like being mellowed out


Not fucked up off of a few cups lol
 
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