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Offlinemetalhead
GIT-R-DONE!
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Registered: 04/05/08
Posts: 764
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Last seen: 8 months, 16 days
moonshine!
    #8692541 - 07/28/08 01:58 PM (15 years, 6 months ago)

pt1. first you have to get a bag of cracked corn (you can get it from a feed store and yes it's food grade)a big bag of sugar preferably a 25 lb sack,and a thing of bakers yeast.Once you have all your ingredients you are ready to make your sour mash.Now take a 5 gal bucket or carboy and fill it about 3/4 full with water and add your corn i usually add 1/2 to 1 lb of corn per 5 gal h2o.Now you can add your sugar.I start off with 1 lb sugar wait till it stops fermenting(you know it's done when the foam on the surface disappears and theres no more corn floating) then add 1/2 to 1 lb sugar.Put a lid on the sucker and wait till it finishes fermenting for the 2nd time now the complicated part.
pt2.building a still
I use a 5 gal keg with a copper coil going into a bucket of water over a propane burner with a thermometer in the keg to keep an eye on the temp.If you are one of those lazy or ill equipped mofos you can buy one on ebay for 100-300 dollars IMPORTANT NEVER buy or construct a still that uses leaded solder always use lead free solder!
pt4.distillation
strain your corn out of the mash and pour your mash into the still and put on your propane burner and fire that sucker up.Put your condenser on and stand by keeping an eye on the thermometer making sure it doesn't go over 200  degrees f.Distill till your liquor wont light on fire any more and your done go get fucked up! approximate yield 1-1/2 quarts strong stuff and 1-2 quarts low wines.(add a hand full of psilocybin mushrooms to your liquor for more fun)


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