Need Help With New Still..

[Genghis77]

We made do with the circumstances and the pay was good. Like anywhere else everything imaginable was available. Just had to keep your head about things. And I got a vacation every three months anywhere in the world...... well almost Israel and South Africa you didn't want visa stamps for.

 

[autoferret]

And if you don't do it right, your moon shine can make you go blind!!! But everyone above is right. Its ILLEGAL!!!!

 

[jerkirst]

Here is one I am building......

http://www.moonshine-still.com/

for oils of course

Beermaker, Chimay Red/White/Blue are some of my favorite Trappist ales...would you be kind enough to share with me the ingredients/techniques for brewing these fine beers?

 

[Denny's Evil Concoctions]

Actually you can't go blind unless you are boiling wood and use the right bacteria to convert cellulose to methonal.

 

[autoferret]

Thats just what my great grandpa always told me about it. (ex bootlegger). But to be honest its not that hard to make just have to take your time and not get caught...

 

[El Pistolero]

Actually you can't go blind unless you are boiling wood and use the right bacteria to convert cellulose to methonal.

I hate to disagree Denny, but any fermentation using grain produces some amount of methanol...that's why the "first runnings" from a still are discarded, because methanol, have a lower boiling point than ethanol, is boiled off first.

 

[Genghis77]

I always heard that stainless steel and aluminum would cause the bad alcohols to form in distallation. But that could just be urban legend. I think a still for personal use would not be economically practical. And going for large production would be too risky. You can pretty well bet if you have nearby neighbors it would be noticed. All the moonshine operations used to be in pretty remote places.

 

[Beermaker]

jerkirst......here is my favorite. I will be entering it in the Belgian beer comp in Vail Colo. in january. I have aged it about 7 months or so, and it still gets better....

Chimay Red

10 gallon all grain batch

20 Pounds Maris Otter 2 row Pale Malt

8 oz Aromatic Malt

16 oz Cara-Munich Malt

2 oz Chocolate Malt

Mash @ 150 for 90 minutes

Bring to a boil

3 lbs Candi Sugar

11 HBU Tettnanger hops

Boil for 45 min

1/2 oz Styrian Goldings

1/2 oz Hallertau

2 tsp Irish Moss

boil for 15 min

Let cool/ crash cool for 15 min. Strain hops, top to 10 gal in the fermenter, pitch yeast (reconstitute yeast from a Chimay bottle or Wyeast 1214). Primary fermentation is 5-7 days, rack to secondary and let sit for 5-7 days. Bottle with:

Pre-measured Priming Sugar

Age to taste.

OG 1.068-1.071

FG 1.012-1.015

7.1% ABV

Viola....enjoy.