Pix That Make You LOL-Warning-SNWS

[radiant Rudy]

Here's a little history.... I was born in a dry county, my grandmother on my dad's side made and sold moonshine, I guess it was small batches because I never seen the still are anything that went with it but I sure as hell seen her sell plenty of it, it was always flavored with apples or peaches or peppermint. And smooth very smooth...
She was a true Appalachian ginger, her hair was all the way down to her ankles and she took it down and bursted it out then but it back up every night, she was 92 ( I think ) when she passed and still living in a house with no plumbing.
RIP grandma.

Anyway she made some really nice stuff I was I could have learned a little more about it.

Damn, any photos?

In the 60's Granny and my aunts would fuss around making Strega and a cherry liquor but they started out with 180° store bought grain alcohol.

 

[ANC]

 

[greg nr]

Damn, any photos?

In the 60's Granny and my aunts would fuss around making Strega and a cherry liquor but they started out with 180° store bought grain alcohol.

There are all kinds of liquors you can make if you start with grain alcohol (legally sold in RI btw). We've made Limoncello - all it takes is grain alcohol, lemon peels, simple sugar and time. We bring it down to about 40 proof, but it's up to the brewmaster. Yoyu can make similar extracts from several different types of fruits or flowers (including cannabis ).

 

[radiant Rudy]

There are all kinds of liquors you can make if you start with grain alcohol (legally sold in RI btw). We've made Limoncello - all it takes is grain alcohol, lemon peels, simple sugar and time. We bring it down to about 40 proof, but it's up to the brewmaster. Yoyu can make similar extracts from several different types of fruits or flowers (including cannabis ).

ya so fascinating and many possibilities. That cherry stuff my aunts made they used pitted cherries from a tree that they thought was special and a lil sugar. I never tasted it just saw pics

My associate makes vermouth with herbs and botanicals he collects. I grew a massive angelica this year and might concoct something with the dried root.

 

[Singlemalt]

Here's a little history.... I was born in a dry county, my grandmother on my dad's side made and sold moonshine, I guess it was small batches because I never seen the still are anything that went with it but I sure as hell seen her sell plenty of it, it was always flavored with apples or peaches or peppermint. And smooth very smooth...
She was a true Appalachian ginger, her hair was all the way down to her ankles and she took it down and bursted it out then but it back up every night, she was 92 ( I think ) when she passed and still living in a house with no plumbing.
RIP grandma.

Anyway she made some really nice stuff I was I could have learned a little more about it.

My rig, set up for refluxing EtOH in this pic

 

[curious2garden]

My rig, set up for refluxing EtOH in this picView attachment 4394333

You can come to my house little girl, I have grape soda and everclear

lol, remem, pin's fav was everclear and grape kool-aid

 

[Singlemalt]

LOL^^

I miss Hooka, she was so fun

 

[curious2garden]

LOL^^

I miss Hooka, she was so fun

Same here.

 

[Chunky Stool]

 

[raratt]

 

[guycaballero]

ya so fascinating and many possibilities. That cherry stuff my aunts made they used pitted cherries from a tree that they thought was special and a lil sugar. I never tasted it just saw pics

My associate makes vermouth with herbs and botanicals he collects. I grew a massive angelica this year and might concoct something with the dried root.

sorry to bud in, but isnt angelica poisonous the first year?

 

[radiant Rudy]

sorry to bud in, but isnt angelica poisonous the first year?

Its cool bud,

I havent heard of toxicity. If you have a citation please post.

This is Angelica archangelica, its in second year. It was in a large clay pot and it grew enormously 2nd year.

 

[Singlemalt]

sorry to bud in, but isnt angelica poisonous the first year?

Angelica archangelica is safe :https://www.gardenersworld.com/plants/angelica-archangelica/
But Angelica tree is not, very bad for dogs, etc https://www.aspca.org/pet-care/animal-poison-control/toxic-and-non-toxic-plants/angelica-tree

I had a golden retriever that was poisoned by the latter. fortunately she only got a small dose and puked

 

[srh88]

 

[Bareback]

Damn, any photos?

In the 60's Granny and my aunts would fuss around making Strega and a cherry liquor but they started out with 180° store bought grain alcohol.

I don't have any pics from my dad's side of the family, not a single one.

My rig, set up for refluxing EtOH in this picView attachment 4394333

Sweet... I don't have a clue what that means.... and that's why I haven't attempted to try it. I have made some muscadine wine thought and it will get the job done, however it's so sweet that you can drink too much before you know it and end up in a bad way.

 

[Singlemalt]

I don't have any pics from my dad's side of the family, not a single one.


Sweet... I don't have a clue what that means.... and that's why I haven't attempted to try it. I have made some muscadine wine thought and it will get the job done, however it's so sweet that you can drink too much before you know it and end up in a bad way.

LOL, refluxing is a process of incremental distillation in order to maximize the %EtOH(alcohol), by temperature and slight cooling the alcohol concentration increases at top of column before it goes out. So when refluxing for a period of time nothing is coming out, when sufficient time has past the temp is increased and cooling decreased and purer alcohol is allowed to exit. Basically I was making Everclear; the best one can get by just distillation is 95-96%.
edit: reflux is NOT how one makes bourbon or whiskey. That is Pot distilling because you want flavors from the mash to come along with the alcohol.

 

[curious2garden]

LOL, refluxing is a process of incremental distillation in order to maximize the %EtOH(alcohol), by temperature and slight cooling the alcohol concentration increases at top of column before it goes out. So when refluxing for a period of time nothing is coming out, when sufficient time has past the temp is increased and cooling decreased and purer alcohol is allowed to exit. Basically I was making Everclear; the best one can get by just distillation is 95-96%.
edit: reflux is NOT how one makes bourbon or whiskey. That is Pot distilling because you want flavors from the mash to come along with the alcohol.

Thank god I knew chemists!

 

[raratt]

 

[srh88]

LOL, refluxing is a process of incremental distillation in order to maximize the %EtOH(alcohol), by temperature and slight cooling the alcohol concentration increases at top of column before it goes out. So when refluxing for a period of time nothing is coming out, when sufficient time has past the temp is increased and cooling decreased and purer alcohol is allowed to exit. Basically I was making Everclear; the best one can get by just distillation is 95-96%.
edit: reflux is NOT how one makes bourbon or whiskey. That is Pot distilling because you want flavors from the mash to come along with the alcohol.

 

[Singlemalt]

View attachment 4394852