moonshiners...i wanna learn

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.
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Did u know I dont have to take shit from u


Im in hillsville and thats in Carroll county and im a Carroll county gangster




Carroll County Gangsta:
 
A

anzohaze

Well-Known Member
Singlemalt said:
C'mon dude, use Google don't be a lil bitch and have everything fed to you. If you wish to do it do some research, its really that simple
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I realize that and i use google alot but sometimes your words and.mone are different. I dont no if he lives in the us or euro or etc so o was just clarifying. I am not good at reading and comprehending shit i have to get it dumbed down a bit
 
Singlemalt

Singlemalt

Well-Known Member
anzohaze said:
I realize that and i use google alot but sometimes your words and.mone are different. I dont no if he lives in the us or euro or etc so o was just clarifying
Click to expand...
Dunno how old you are Anzo, if young sorry.....distillation is over 3000 yrs old, its chemistry and physics which is the same regardless of language. Its not hard, but ya gotta be safe and attentive. Its an art and you get better each time
 
A

anzohaze

Well-Known Member
Singlemalt said:
Dunno how old you are Anzo, if young sorry.....distillation is over 3000 yrs old, its chemistry and physics which is the same regardless of language. Its not hard, but ya gotta be safe and attentive. Its an art and you get better each time
Click to expand...
Im 28 no need to he sorry give me hell i can handle it. And ur your rigjt on distillation but i know nothing about chemistry of physics nor ever learned about having to distill anything. So reading google is like chinese. The show moonshineers way seems pretty easy to do and the triple distillation returning back to original pot etc etc i dont get
 
Singlemalt

Singlemalt

Well-Known Member
anzohaze said:
Im 28 no need to he sorry give me hell i can handle it. And ur your rigjt on distillation but i know nothing about chemistry of physics nor ever learned about having to distill anything. So reading google is like chinese. The show moonshineers way seems pretty easy to do and the triple distillation returning back to original pot etc etc i dont get
Click to expand...
Its all about vapor pressure and temperature. Reflux has the column also cooled (besides the condenser). The reflux column is cooled to the point that the vapor does not yet go to the condenser (then out). By doing this, the vapor rises until it cools and drops a little bit down, while more vapor comes up and does the same, what happens is that the % EtOH concentrates in that volume and keeps concentrating until you stop cooling the column and let it go out the condenser

Edit: the show Moonshiners is total idiocy, really
 
GrowerGoneWild

GrowerGoneWild

Well-Known Member
anzohaze said:
Teach me your ways....
Click to expand...
Sure..

Buy yourself a reflux condenser from Mile High Distilling. Buy the copper scrubber for packing inside the column.

Find a nice brew... I like Rad's All Bran Recipie. Neutral flavor, but if you let it sit for a long time fermenting the flavor can change to something like rum/tequlia kinda flavor. Just ferment for a short time. Dont buy turbo yeast. You can if you want to.. but its not needed. 5-6 days tops for ferment..

I bolted my reflux condenser on the top of a 13 gallon keg, and heated it with an old propane burner used for turkey frying, a 20LB LP tank will get me 2 distilation runs. BTW I only put 10 gallons in it. ya know it makes sense since most buckets are 5 gallons. So 2 buckets of brew.

Heat it up and watch the digital thermometer on top. dont turn on the water until you get a column temp of around 150+. Now slowly turn down the flame and get the temp to 190 (I gotta check my notes) and let it go from there. Take your time, to fast will mess with your proof. Just make sure you dont go over your temp.

Throw out the first 10% of your calculated yield. Roughly a mason jar.. I know its a little much.. but I dont like methanol.

Line up your jars. Fill them and then give them a number.. Number 1(heads) will be hottest, and the last one(tails) will be kinda weak. I usually stop cooking after I cant get 100 proof.. easiest way to check for 100 proof is just let a little brew drop on your fingers and light it. If it lights is 100 proof. if it dont its not..

Mix 1 with the last one.. to "balance" it. usually #1 will be around 140-150 proof. I have a SG glass to check proof. Anyways I blend it and then I water it back to around 90 proof.

Lastly you can polish the moonshine.. I like to quickly run it over some activated charcoal... sometimes..

Superquick overview.. ..
 
A

anzohaze

Well-Known Member
Singlemalt said:
Its all about vapor pressure and temperature. Reflux has the column also cooled (besides the condenser). The reflux column is cooled to the point that the vapor does not yet go to the condenser (then out). By doing this, the vapor rises until it cools and drops a little bit down, while more vapor comes up and does the same, what happens is that the % EtOH concentrates in that volume and keeps concentrating until you stop cooling the column and let it go out the condenser

Edit: the show Moonshiners is total idiocy, really
Click to expand...
I underdtand that beytter then trying to read crazy terms and big words. I am a simple man.
 
Singlemalt

Singlemalt

Well-Known Member
GrowerGoneWild said:
Sure..

Buy yourself a reflux condenser from Mile High Distilling. Buy the copper scrubber for packing inside the column.

Find a nice brew... I like Rad's All Bran Recipie. Neutral flavor, but if you let it sit for a long time fermenting the flavor can change to something like rum/tequlia kinda flavor. Just ferment for a short time. Dont buy turbo yeast. You can if you want to.. but its not needed. 5-6 days tops for ferment..

I bolted my reflux condenser on the top of a 13 gallon keg, and heated it with an old propane burner used for turkey frying, a 20LB LP tank will get me 2 distilation runs. BTW I only put 10 gallons in it. ya know it makes sense since most buckets are 5 gallons. So 2 buckets of brew.

Heat it up and watch the digital thermometer on top. dont turn on the water until you get a column temp of around 150+. Now slowly turn down the flame and get the temp to 190 (I gotta check my notes) and let it go from there. Take your time, to fast will mess with your proof. Just make sure you dont go over your temp.

Throw out the first 10% of your calculated yield. Roughly a mason jar.. I know its a little much.. but I dont like methanol.

Line up your jars. Fill them and then give them a number.. Number 1(heads) will be hottest, and the last one(tails) will be kinda weak. I usually stop cooking after I cant get 100 proof.. easiest way to check for 100 proof is just let a little brew drop on your fingers and light it. If it lights is 100 proof. if it dont its not..

Mix 1 with the last one.. to "balance" it. usually #1 will be around 140-150 proof. I have a SG glass to check proof. Anyways I blend it and then I water it back to around 90 proof.

Lastly you can polish the moonshine.. I like to quickly run it over some activated charcoal... sometimes..

Superquick overview.. ..
Click to expand...
Thats a good synopsis. I'd start with sugar and learn, its cheap and you'll have neutral spirits (vodka) if successful. Make a point of ALWAYS DISGUARDING The 1st 250 mls...that is methanol and acetone. Later graduate to brewing, then you can make stuff other than vodka
 
A

anzohaze

Well-Known Member
GrowerGoneWild said:
Sure..

Buy yourself a reflux condenser from Mile High Distilling. Buy the copper scrubber for packing inside the column.

Find a nice brew... I like Rad's All Bran Recipie. Neutral flavor, but if you let it sit for a long time fermenting the flavor can change to something like rum/tequlia kinda flavor. Just ferment for a short time. Dont buy turbo yeast. You can if you want to.. but its not needed. 5-6 days tops for ferment..

I bolted my reflux condenser on the top of a 13 gallon keg, and heated it with an old propane burner used for turkey frying, a 20LB LP tank will get me 2 distilation runs. BTW I only put 10 gallons in it. ya know it makes sense since most buckets are 5 gallons. So 2 buckets of brew.

Heat it up and watch the digital thermometer on top. dont turn on the water until you get a column temp of around 150+. Now slowly turn down the flame and get the temp to 190 (I gotta check my notes) and let it go from there. Take your time, to fast will mess with your proof. Just make sure you dont go over your temp.

Throw out the first 10% of your calculated yield. Roughly a mason jar.. I know its a little much.. but I dont like methanol.

Line up your jars. Fill them and then give them a number.. Number 1(heads) will be hottest, and the last one(tails) will be kinda weak. I usually stop cooking after I cant get 100 proof.. easiest way to check for 100 proof is just let a little brew drop on your fingers and light it. If it lights is 100 proof. if it dont its not..

Mix 1 with the last one.. to "balance" it. usually #1 will be around 140-150 proof. I have a SG glass to check proof. Anyways I blend it and then I water it back to around 90 proof.

Lastly you can polish the moonshine.. I like to quickly run it over some activated charcoal... sometimes..

Superquick overview.. ..
Click to expand...
Fuckin awesome +rep thanks bro
 
A

anzohaze

Well-Known Member
Shrroms my buddy grows them randomly. Hes the same one that actually got me into cultivation. He is my parnter in crime and has been since we played baseball together from roughly 8 or 10 years old till now so 18 years atleast
 
GrowerGoneWild

GrowerGoneWild

Well-Known Member
Singlemalt said:
Thats a good synopsis. I'd start with sugar and learn, its cheap and you'll have neutral spirits (vodka) if successful. Make a point of ALWAYS DISGUARDING The 1st 250 mls...that is methanol and acetone. Later graduate to brewing, then you can make stuff other than vodka
Click to expand...
I like neutral spirits.. you can always flavor from there. flamed oak chips.. etc.. whatever..

My blueberry shine is pretty good, 100 proofed shine poured over wild alaskan blues.. a bit of sugar.. Its an awesome drink...
 
GrowerGoneWild

GrowerGoneWild

Well-Known Member
anzohaze said:
For.flavored shine do you ferment with the berries or do u make the shine and add them in later
Click to expand...
You can use whatever blueberries you find even the canned stuff for pies work I like half pint widemouth jars. Clean em, de stem em.. I'll fill the jar about 2/3 full of berries, A tablespoon of sugar, cover with shine till full cover, shake and drink when needed... you can see the color literally bleed out the berries over time..

Since there's no artifical flavors like in smirinof blueberry and the level of sugar is way lower. Its not going to taste like a flavored vodka... unless you used canned presweetened blueberries..

Anyways the technique is kinda french.. brandied pears brandied cherries.. experiment with it..

Enjoy!
 
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