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A mycologist makes moonshine


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#81 Phx

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Posted 19 September 2008 - 01:49 PM

A hydrometer works but you have to test before and after. A vino meter is what I used. You just add the final product and let about 6 drops to come out. After it stops dripping you get your final alcohol content. There is markings on the glass to let you know what your alcohol content is. The problem with the vino meter is that you can only test up to 20%. Which is just fine for wine but not good for your moonshines final result.

Phx, how do you measure alc percentage so accurately like that?



#82 AmBe

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Posted 19 September 2008 - 03:27 PM

Thanks for sharing Dr_T

#83 Hippie3

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Posted 19 September 2008 - 05:43 PM

great thread,
i might just have to whip up some 'shine myself.

#84 extrememetal43

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Posted 20 September 2008 - 12:37 AM

ya i dont drink but this has been one of the most interesting threads ever. seriously man cool work . id love to make my own booze but cant drink it but amazing how we put the simplest shit together and make mind altering stuff. i love the do it yourself stuff.

#85 catdaddy

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Posted 20 September 2008 - 03:54 PM

As far back as I can remember, there was a BIG stainless still in my Granny's basement. Every year my Dad and his brothers would buy all the peaches at the roadside stands that were too ripe to sell (and my home state- not Georgia- produces the most peaches).

The brandy was PHENOMENAL, and would absolutely knock yer dick in the dirt.

Those were the good ole days.

I been looking HARD at building one of my own....

Catdaddy

PS- THANKS for starting this thread, Dr, and thanks to all who have kept it going.

#86 prism

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Posted 20 September 2008 - 05:01 PM

Absolutely awesome thread!! Dr T.:bow::bow::bow:

Ever think of tossing in some of our fungi friends for a little Shroomshine?

That could be interesting...:rasta:

#87 STLawesome

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Posted 20 September 2008 - 07:05 PM

Just a little home brew pr0n.

Left bottle is home made amaretto

middle is a distilled neutral alch. around 75%

right is a mash of sugar/citric acid/tomato paste/bakers yeast finishing off to dryness and gettin ready for the still

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#88 Dr_T

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Posted 20 September 2008 - 08:30 PM

Left bottle is home made amaretto


So... you're going to share the amaretto recipe???

#89 STLawesome

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Posted 20 September 2008 - 10:25 PM

So... you're going to share the amaretto recipe???


How bad do you want it??

lol.

Gimme a second to look through my text files and it will be up shortly

:rasta:

#90 STLawesome

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Posted 20 September 2008 - 10:59 PM

so here we go....

this was the original recipe I found. Way too sweet and was missing something.

I cut the simple syrup down to about a half or 2/3 of a cup.

Also used some homeade brandy 'shine that was about 55% abv(alch. by volume.) which is a little stronger than vodka which is usually 40% abv

One more thing was I added 1/4 tsp (or less) vanilla extract

BAMMMMM!!

It's done.

or.....

let it sit for a month and its A LOT better. Still drinkable the day you make it but let it sit for a while and enjoy.

Just a note I like my liquers but hate stuff like pucker that is waaaay sweet. I like my stuff kinda strong.


One of my favorite quotes I found on the net about homebrew...

"I make the best wine in the world. How do I do it? I make it the way I like it. Who knows if you would like my wine cause I don't know how you like it."

aka- tweak this recipe. Use the full cup if not more of the simple syrup if you like it sweet and even water it down if you like you stuff not as strong.




Simple Syrup recipe

2 parts Sugar
1 part Water

Heat water to just below boil/simmer
Remove from heat
Add sugar
Stir till dissolved

BAMMMM!!!
Easy simple syrup

Enjoy....hope someone uses this

#91 STLawesome

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Posted 20 September 2008 - 11:15 PM

One last thing on this recipe..

Add a little brown sugar ( 1/4 cup or less) to give it the brown color

also add a little glycerine to make it smoother.

p.s.- no more edits :pirate:

#92 Drewbo

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Posted 24 September 2008 - 08:42 AM

man i need to bust out my still, made it a few years back, made a shitload of shine and its been in storage since. The one i use is about 6.5 ft tall, copper reflux on a keg. its slow as hell, but man does it put out some potent stuff. ive actually been reading up on how to make gin with it, if i understand it right you can put, among other ingredients, your juniper berries above the reflux and the alcohol vapor will pick up alot of the flavors. plus a lot of your flavor actually comes from where the stuff is aged, and what it is aged with.

if you wanna make some great fruitty stuff, just take your fresh fruit, cook it down till you get a strong syrup, and mix. i always diluted my shine because it runs like 94.5 out of the still, most ppl dont like that kind of burn!

i liked you carbon filtering, a buddy of mine made a lot of shine in college, well a few times he went a little too far with it, did some really effective filtering with the carbon, and man. that was weapons grade ethanol, itd actually burn you lips, and could dissolve a jolly rancher in a minute- only drank that once, it was way rough!

cool stuf tho!

#93 Hippie3

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Posted 24 September 2008 - 10:32 AM

Thx for the recipe STL

#94 twoguysupnorth

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Posted 01 October 2008 - 04:50 PM

dandelion wine? yes it is done, my mom made it but i cant say that i enjoyed it. it was pretty terrible actually,lol. she made great elderberry though. she mixed honey and sugar for the sugar content and my partners dad adds a potato and golden raisins to the mix for his cherry wine. good stuff.

#95 Hippie3

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Posted 01 October 2008 - 09:41 PM

wild pear wine is my next project
http://mycotopia.net...ed-100_0480.jpg

#96 Daevl

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Posted 02 October 2008 - 12:14 AM

No need to be like that, his post speaks for itself.


Normally I'd agree with you, but the guy in question seems to troll everywhere he goes with stuff he just makes up or assumes.


Great writeup though! I might have to try this myself :D

#97 Hippie3

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Posted 02 October 2008 - 06:44 AM

irrelevant,
you cannot excuse your acts
by citing the acts of another as a defense.
that is to say
just because someone is a jerk
does not entitle you to
break the rules here on politeness.
each will be held accountable
for their own acts
and that will be by the mod staff here,
not by individual members turned vigilante.

#98 Dr_T

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Posted 02 October 2008 - 07:07 AM

Quite true- and feeding the trolls is never a good idea.

Edit- Hippie, those pears are 'wild'? Or just untended? Would some pruning and watering give you edible pears next year? Because pear wine is good- but pear jam is even better!

(And you need to score some wild bees, too)

#99 Hippie3

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Posted 02 October 2008 - 07:29 AM

wild, very hard even ripe,
have to be cooked to soften them up enough to eat.
they call them 'wood pears'
because they're as hard as wood to bite into.
the juice is quite sweet though.
i'm saving some seed to plant more...

#100 Dr_T

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Posted 02 October 2008 - 10:43 AM

Wonder if you could boil then peel, then make pear sauce? Like apple sauce, only yummier?

Mmm... fresh bread with pear sauce, and a glass of pear wine.




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