May 18, 2005
didn't know what he was doing
I heard this same story about making "fortified" wine or extra-potent cider. I have no doubt that it works, because water freezes before alcohol does. That's a scientific fact. I've heard that you can take home-make wine, stick it in the freezer, then scoop the ice out of it when it begins to freeze and end up with brandy.
I've never tried that, but it makes sense to me. But you have to get your basic ingredients right first. Otherwise, you end up with a bucket full of shit that a hog won't touch. And YOU NEVER USE A PRESSURE COOKER to distill your product. That's just asking for trouble. You fuckers are lucky that you didn't blow up the kitchen and your fool selves, too.
First of all, you need to keep the temperature of the mash at around 180-185 degrees F when you cook it, which is enough heat to evaporate the alcohol without boiling off the water in it, too. (You high-school dumbasses--- you got it TOO HOT!!!) Plus, if you get it boiling too royally, everything blows right through your condenser before it has a chance to slow down and turn to liquid.
Second, you don't cook it until it is FULLY FERMENTED. If it's still foaming and bubbling, it ain't ready yet. Bejus. I ought to see if I can get a job teaching "Moonshine Science 101" at Armstrong Atlantic State College. I might perform a wonderful public service by keeping some dumbass kids from burning their houses down.
I KNOW how to do this. I've done it before and I'm about to do it again.
My Great-Grandfather and his family got run out of Alabama during Prohibition for running 'shine.
That's why I was born in Ohio, say sorry.
Yes, indeedy - we sure were dumbasses. I still marvel that neither of us were scalded to death or poisoned.
Of course, now I have real lab glassware...and I know how to use it. Not, ahhh, that I have used it lately. Heh.
You don't want to make a still out of glass! Geez!
You make a still out of either copper or stainless, and be damned careful when you are soldering it together. You don't want any lead leaching into your boil.
I couldn't help myself and blogged about it on my site. I think the statute of limitations has run.
Stainless steel cooker and a copper worm. That's the ONLY way to do it right.
You should try some blackberry brandy with your pickings. THAT would probably hold up nicely untl the next meet.
The problem with freezing the water out is that it, unlike distillation, you can't separate the methanol from the ethanol - neither will freeze. With a proper still, you just throw out the first few ounces of what boils off, since that part contains the methanol. As for getting the temperature higher than the ethanol range. Fruits with a higher pectin content, such as grapes and other berries, produce more methanol when they ferment, so you have to watch the temperature carefully when distilling them.
Okay, so are you going to make blackberry brandy? Or would that then be cordial? What's the difference?
What's the deal with the law? Pretty much everything I know about that end of it is based on old "Dukes of Hazzard" re-runs...
The freezing method is the traditional method used to make apple-jack. Take hard cider and slowly freeze it by putting a bucket of it out on the porch during the winter. When you are done, you will have about a cup of liquid kickass.
That old carnard. Pressure cookers do not explode. They have two safety valves.
Still, they are lousy distillation devices, if you like flavor.
Pressure cookers do not explode, but if you start blowing off strong alcohol vapors from the PRV, you can have an impressive demonstration of combustion if it mixes just right in the air and finds a heat source.
I need to figure out how to solder the copper to the stainless steel. and solder the stainless to its self
Any help with solder and proper fluz combo would be greatly appreciated.