30 Proof Alcohol In A Week

bigtittymilf

bigtittymilf

Well-Known Member
the dark seems to help ferment faster im on my second or tihrd batch oif homemade hooch right now last batch was for the holidays we made blueberry pomagranite which tasted like fruit punch it was so good but we use juicy juice 100 fruit juice and wine yeast and we have these caps for the bottles that let out co2 si ut doesnt explode everywhere we also made pineapple with a bunch of xmas spices but you couldnt taste the spice when we finished now weve got some more blueberry and somethin else goin takesd more like 2-3 weeks to finish all the way though
 
Hooker

Hooker

New Member
jaw420 said:
LMFAO how many times have you had prison hooch hahahaha

still LMFAO about the toilet water hahahahahahahahahahahahahahahahaha

where did you learn to make prison hooch? what they don't have sinks or water fountains just toilets for your water? if your source where you do your research at tells you they sometimes use toilet water I would seriousely question that source. hahahahahahahahahahaha that is great.

ok our hooch was made in a new trash bag not a plastic baggie you can make gallons at a time that way. and the water was added at the same time as fruit cocktail and bread and we got really wasted.

ok the only major difference I can see between your method and prison hooch is that we used bread instead of yeast but that is not much of a diffrence pluss I know somebody that got ahold of some real yest once from the kitchen.

don't have to look up how to on the net. I am speaking from experience. and apparently if i search it out on the net good chance of getting some wrong info like you did with the toilet water haha I am still rolling about that one. thanks I really needed tahat laugh I will have something to go on for a week now.

I am not knocking your method at all. I am just saying it is rally just the same basic thing. And I am sure yours tastes alot better than ours did. I am thinking of trying this with the strawberries with a balloon on top of the jar. should be great for adding to smoothies.

+rep
Click to expand...

Hey man some prisons in 3rd world countries dont have sinks... just toilets and cesspools. =]
 
jaw420

jaw420

Active Member
proud to be American then lol

would do without before drinking toilet water lol

and that's something to say for most Americans we will do without before drinking toilet water, not sure how much that is saying though. lmfao
 
Hooker

Hooker

New Member
bigtittymilf thats why i posted this recipe... i used mangos and stuff before but when i used a whole package of strawberries and 3-4 cups of sugar and 3 tablespoons of yeast it only took a week and got about 5 or 6 real good buzzes off of it. =]
 
jaw420

jaw420

Active Member
here are some links with more methods and recipes.


hxxp://www.wikihow.com/Make-Kool-Aid-Wine

this ones got video
hxxp://www.wikihow.com/Brew-Cheap-Wine

hxxp://www.ehow.com/how_2310993_make-own-alcohol.html
and a cool tip from this one:
"Choose juices that are not acidic to make the best alcohol drinks. Strawberry and peach juice makes some of the best batches."
 
westmich

westmich

Well-Known Member
I like that last link. You use the balloon as an indicator for when the alcohol is done. Yeast eats sugar producing CO2 and alcohol. When the alcohol gets to a certain concentration it kills the yeast and stops producing CO2. Not sure if adding more sugar and yeast would do anything at that point.
 
C

Conoclast

Well-Known Member
How would you strain the yeast out? I mean isn't is like.. really small? lol

And does it have that kinda burning taste like for example vodka and other spirits?

As for the yeast.. doesn't it stink up the place and ruin the taste?

Sorry for all the questions but I'm kinda interested in trying this, have some good shit the next time I have a weekend with my friends.
 
Hooker

Hooker

New Member
no a strainer works best... it wouldnt get through a coffee filter and the yeast isn't that small. and yeah theres a burning sensation like with any moderate alcohol content and... no it doesnt really smell and yes if you didnt strain it then the yeast at the bottom would taste bad... not to mention strawberry chunks lol. Hope that helps clear up some questions...

but do not use a coffee filter that will take like a week! lol.
 
bigtittymilf

bigtittymilf

Well-Known Member
i run mine through coffee filters i just rig it up in this tube with a slooted top and i put filter in the top and turn tube of alchohol upside down overer a dish
 
Hooker

Hooker

New Member
bigtittymilf said:
i run mine through coffee filters i just rig it up in this tube with a slooted top and i put filter in the top and turn tube of alchohol upside down overer a dish
Click to expand...
Hm well I had to rinse out the strainer a few times to get everything through so that's why I figured a coffee filter would be even harder probably...
 
B

born2killspam

Well-Known Member
The vast majority of yeast will go through a coffee filter let alone a strainer.. The easiest way to clear it is to just let it completely finish and settle, then syphon the 'clear' product off the top..
The trick to getting it to finish completely is to not add too much sugar..
If you add 3 cups to a gallon jug you're essentially adding enough sugar to bring the OG up to over 1.11, and the alcohol potential to over 17%.. You can buy yeasts that can survive this, but when you add the fermentable sugars from the strawberries even the champagne yeasts might be pushed beyond their finishing potential..
Baker's yeast has a finishing potential of about 14% alcohol.. If you try to surpass this, activity will dwindle off, and a few hardcore yeast cells will stay just active enough to keep it cloudy, and it will still taste like sweet.. (If you want more sweet, add it afterwards)..
Aside from that, I really like your recipe premise..
What size package of strawberries? Without them, if you add 825-850g (maybe 2 and a bit cups) of sugar to a gallon jug and top it up with some room left over, yeast will convert it to 14% alcohol.. And your strawberries are probably 20-30% fermentable by mass..
If you're trying to filter it then you have no idea how much nicer it will be when its cleared.. Once its finished (or dwindling) chilling it helps to knock the yeast down..
Lastly you might get slightly better flavor if you add some lemon juice, or cream of tartar (more neutral tasting).. Yeast like a pH aroung 4.7ish..
 
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