|
PassiveMenis
Stranger


Registered: 06/20/16
Posts: 95
|
|
He clearly doesn't live in America...
You can't cook an american size meal on that cute dainty lil stove he's got.
--------------------
|
Tcm19277
Etheromaniac



Registered: 01/25/09
Posts: 6,191
Loc: Korova Milk Bar
Last seen: 12 days, 8 hours
|
|
There's loads of teks and info online about modifying pressurce cookers/pots/allsorts into a still - 'Homedistiller' is a very informative site.
I worte more but forgot
WTF is the ATF?
I've got more pics f me pitching a 24L sugar mash
You'll see how simple it is. Can't be fucked to uplod right now though.
-------------------- I'M NOT DEAD YET!!! Tcm's Step by Step Guide to Making Poppy Pod Extract 'Opium' & Laudanum, Full With Lots of Pictures!    “I'll stick to my needle, my favourite waste of time, both spineless and sublime; Since I was born, I started to decay. Now nothing ever - ever goes my way.” - Brian Molko, of 'Placebo' -
|
Tcm19277
Etheromaniac



Registered: 01/25/09
Posts: 6,191
Loc: Korova Milk Bar
Last seen: 12 days, 8 hours
|
|
Quote:
ModestMouse said:
Quote:
PassiveMenis said: You gonna get drunk by yourself every time you drink, or you gonna share that booze?
Someone drinks with you, people talk, word gets around. etc. etc.
Lol @ the thought of TCM worrying about getting caught for making his own booze, of all things

I'm goig to be drinking it myself unless I have something real good and the oportunity.
'Moonshine' is not nasty if you do it properly, like pris said, cut out the head/tails & distill a few times.
It was coming out @~75-80% first run beleive it or not.
& Yeah a reflux still is best for neutrals
-------------------- I'M NOT DEAD YET!!! Tcm's Step by Step Guide to Making Poppy Pod Extract 'Opium' & Laudanum, Full With Lots of Pictures!    “I'll stick to my needle, my favourite waste of time, both spineless and sublime; Since I was born, I started to decay. Now nothing ever - ever goes my way.” - Brian Molko, of 'Placebo' -
|
I_was_the_walrus
eggshells



Registered: 05/01/02
Posts: 11,887
Loc: next door
|
Re: $5 for 8L + 40% Alcohol [Re: Prisoner#1]
#23392665 - 06/28/16 11:27 PM (7 years, 6 months ago) |
|
|
Quote:
Prisoner#1 said:
there is no first run 180 proof alcohol producing stills, it would require at least a second distillation process to get to 180 proof. the most efficient I've ever seen was a modified coffey type that made 160 proof, even the reflux stills like the boka is generally around 120 proof.
An efficient fractionating column is your best bet. Ive seen them hit 170 proof on the first run. Ive got some rum and some all grain whiskey aging as we speak
|
Tcm19277
Etheromaniac



Registered: 01/25/09
Posts: 6,191
Loc: Korova Milk Bar
Last seen: 12 days, 8 hours
|
|
Nice - Rum is next for me - used to make it often and It was lovely after a few months aging/spiced 
Nice barrells BTW! 
~~~~~
I wanted to update and upgrade the awesomeness 
Why aren't other people doing this more?!
We're on a mushroom growing forum so don't talk about legality! 
~~~~~
This is how easy a sugar wash is
Get your fermentor and sterilize it
 
Rinse it all off after letting it sit whie you sit back and watch a film drinking your previous moonshine or something 
Start filling it with water, and add in sugar, plain white sugar, real cheap, eapecially in the big bags. I'm using 7kg (14lbs) for this 24L mash, so fill it up, while stirring the sugar in to dissolve, up to your desired volume (like I say, 24L).

All filled up

I am using a 'Tubo yeast' this time and its a good investment, they aren't too much money anyway - this one is the one I am trying out now
 
That's it. Stir the yeat in a little bit and put the top on (you done want an airlock as this stuff ferments so vigourously producing lots of CO2.
You're left with something like this

This was taken about 8 hours after starting it, It was already fermenting rapidly and you could smell the alcohol. Yeast already doin' its thang 

This is taken now, 48hrs after pitching the yeast (starting) - It stinks of alcohol, it will alreadybe ~15% and is still going, I plan on distilling it tomorrow evening, as you see on the pack, 7kg sugar + 3 days = 17% alcohol 
Trying to distill as early as possible to minimalize the formation of esters and fusel alcohols. Next time I do a turbo wash theres an activated carbon product to use during fermentation I'll try out, and also I will try filtering it through a biodiesel bag so I don't heat up yeast etc in my still.
Here's now - clearing up a little

I COULD throw it in my still this minute as it'll be 14+% but am waiting 'till tomorrow for the 17%.
17% of Ethanol in 24L mash, = 8.2L 50% Spirit
Lets say I lose some and end up with 7L after heads/tails, evaporation, carbon cleaning, etc.
That STILL = ~8.75L 40% Vodka type spirit you can have straight, it's clean enough when done properly, you can flavour it - I am thinking of making sambuca with some this time. You can buy all sorts of flavourings. You could age it, spice it, macerate it with herbs, make a nice gin or even absinthe or something - all for the price of some sugar and some yeast, you get the equivilent of 12x 700ml £12-£15 bottles (each)... So it's equivilent of a total of ~£150 worth different bottles of spirit at the shops, and that's going on the cheap shop brand vodka's price of £12/0.7L! Depending on what you buy, lets say you buy vodka, it's basically the same thing. Your spirit will be even nicer after a little practise and put the super cheap vodka from the shop to shame!
Yeah there's a learning curve, but man is it awesome to have so much alcohol so easily and so cheaply, all DIY too! 
|
SloppyJoseph
Non-sporalator



Registered: 12/08/15
Posts: 8,511
Loc:
Last seen: 3 years, 7 months
|
Re: $5 for 8L + 40% Alcohol [Re: Tcm19277]
#23396766 - 06/30/16 08:18 AM (7 years, 6 months ago) |
|
|

Inspiration to alcoholics everywhere. How's the taste?
-------------------- AMU Q&A
|
Prisoner#1
Even Dumber ThanAdvertized!


Registered: 01/22/03
Posts: 193,665
Loc: Pvt. Pubfag NutSuck
|
|
Quote:
I_was_the_walrus said:
Quote:
Prisoner#1 said:
there is no first run 180 proof alcohol producing stills, it would require at least a second distillation process to get to 180 proof. the most efficient I've ever seen was a modified coffey type that made 160 proof, even the reflux stills like the boka is generally around 120 proof.
An efficient fractionating column is your best bet. Ive seen them hit 170 proof on the first run. Ive got some rum and some all grain whiskey aging as we speak

agreed. it's the moist efficient that I've seen, typically around 165-170 proof
|
Tcm19277
Etheromaniac



Registered: 01/25/09
Posts: 6,191
Loc: Korova Milk Bar
Last seen: 12 days, 8 hours
|
|
Quote:
SloppyJoseph said:

Inspiration to alcoholics everywhere. How's the taste?
At first, not so great, but after getting rid of the heads (easters and stuff that boil before the main alcohol fraction, you throw them out, and stopping the still run at the right time, so as not to collect many (any prefferably) fusel alcohols, different alcohols like butanol instead of ethanol, which boil at a higher point, so you have to watch the temp and make sure you get as few of them as possible. They are all fermentation byproducts.
Last time actually on the first run too, the mid fraction was odourless and tasted just fine, like when you get 95% alch and water it down, it has that sorta 'taste' but it wasn't/isn't prominent, because what I do is I do a first tun, getting all (well, most, you can't get 100% of your ethanol without getting a good few fusels, esters, etc etc too, but still separate the fractions into jars. The last one I sometimes leave for the next distillattion of mash (the yeasty crude stuff in the bucket)
The rest, a few liters, as I have to do a 24L wash in 2 separate runs as I only have a 12L still, but once I do the 2 runs of mash, I select the good alcohol (some of it when you collect it in seperate portions you just don't want) and I put the 50%-80% spirit in the still again, watered down to 12L with plain old water. Distil it slowly, throw away the heads, watch the temp, collect the spirit until the alch content stats to drop significantly, and this stuff is pretty pure tasting. I'm talking straight shots too BTW (watered down of course to drinkable strngth!).
Then if the first bit or the last bit doesn't smell up to standard I can put it aside and use it with my next mash or save them up and re-distill a third time watered down again with water.
Then you can treat it with things like Activated charcoal, That gets rid of pretty much any thing else.
If I wanted to be pedantic I could run it through a third time after filtering off the carbon and diluting it for 'triple distilled' spirit but I usually don't bother as it is pretty much odourless and tasteless - I showed some (IMO sub-par stuff) to someone yesterday, and I can smell a slight sweetness and am waiting for some carbon (just started this again and the shop didn't have any, had to order some) for it, but I showed it to her let her smell and taste it and she said she didn't smell anything, it smells like strong alcohol, doesn't taste funny, so yeah. I MYSELF am not content with it so it'll prob go through a third time, I've got some spare time on my hands, coul do it today even, but then it'll be carbon filtered and it'll be just like vodkaafter that does it's job!
When you flavour it obviously you mask any 'off-ness' quite a lot, too.
It is a strong neutral spirit with little taste and no smell (other than the alch of course) when everything goes how it should.
Funny because when I used to make rum, yeah you'd get rid of the heads the same, but you'd keep a lot more of the tails in for flavour.
For a neutral sugar wash you have to switch collection jars as soon as the alch % of the distillate start to drop. Anything lower than 50-60% I don't bother with, and collect it seperate.
It takes time and lots of not so nice runs to get the hang of it. But it's worth it in the end.
Even the bad shit, throw on some carbon, throw on some oak chips, you got yourself a decent tasting drink 
Also I should mention that yeast plays a big role - I bought 2 turbos, one for the wash I just distilled, and one for this one, and am going to compare - I tried out plain 'champagne yeast' too but that was useless, threw it all out.
Even the crap stuff though if you make a mixed drink and really want/need the alcohol, it doesn't taste 'bad', just a little funny.
I'll let you know how it all turns out obviously. Will keep updating this thread.
Sorry for the - Stimulants, see.
-------------------- I'M NOT DEAD YET!!! Tcm's Step by Step Guide to Making Poppy Pod Extract 'Opium' & Laudanum, Full With Lots of Pictures!    “I'll stick to my needle, my favourite waste of time, both spineless and sublime; Since I was born, I started to decay. Now nothing ever - ever goes my way.” - Brian Molko, of 'Placebo' -
|
Tcm19277
Etheromaniac



Registered: 01/25/09
Posts: 6,191
Loc: Korova Milk Bar
Last seen: 12 days, 8 hours
|
Re: $5 for 8L + 40% Alcohol [Re: Tcm19277]
#23396919 - 06/30/16 09:31 AM (7 years, 6 months ago) |
|
|
The only spiced ruum I;ve ever liked was the one I made myself, in a makeshift setup, in my bedroom bka at home, with an even amaller still, took 4-5 runs todistill the lot, and after toasting some oakchips and aging the rum on those for a few months - 6 weeks at least and also infusing the spices,
Well, it's one of te best things I've ever drunk. SO you can get real tassty stuff regardless of your situation/setup 
Fermenting Mollasses is just a lot more expensive than white sugar, and I am looking to be a cheap-ass for now 
I will re-distil the stuff I have saved, andthrow in some Molecular Sieves (absorbs a load of the shit you don;t want, better than activat3ed carbon, too.
-------------------- I'M NOT DEAD YET!!! Tcm's Step by Step Guide to Making Poppy Pod Extract 'Opium' & Laudanum, Full With Lots of Pictures!    “I'll stick to my needle, my favourite waste of time, both spineless and sublime; Since I was born, I started to decay. Now nothing ever - ever goes my way.” - Brian Molko, of 'Placebo' -
|
|