I like Moonshine a lot

[BillyBates]

To those of us that appreciate a good corn liquor or aka cown- liqa

I have been sipping on the white lightning as of late. very tasty stuff on ice. I tried several brands (legal) and the winner for me is Tim Smiths Climax. I tried Pop corn Suttons but it had allot of sediment. Junior Johnson's moonlight but had fruit in it I cant find it here in PA plain old shine. your thoughts and brand ?

 

[Hardline]

I make my own version of moonshine.
I just made 10 big Mason jars full of apple pie moonshine and 8 jars of peach cobbler moonshine.

 

[BillyBates]

I make my own version of moonshine.
I just made 10 big Mason jars full of apple pie moonshine and 8 jars of peach cobbler moonshine.

very cool, are you a wood or propane man?.

 

[Hardline]

very cool, are you a wood or propane man?.

What I make isn't the real authentic moonshine. it's Everclear based 190 proof.

 

[YosemiteSam]

I don't distill, but I do make wine. I've thought about making beer, but I have to be a bit more social if I do start making it as I can't drink enough beer before it goes bad.

I've got buddies who make both beer and others make wine, and one that wants to distill though I don't think that will end up happening given he is usually at rest and things that are at rest generally stay at rest if you get my drift haha.

 

[BillyBates]

What I make isn't the real authentic moonshine. it's Everclear based 190 proof.

wow that's high octane stuff. that will set fire to the hairs on your chin.

 

[BillyBates]

I don't distill, but I do make wine. I've thought about making beer, but I have to be a bit more social if I do start making it as I can't drink enough beer before it goes bad.

I've got buddies who make both beer and others make wine, and one that wants to distill though I don't think that will end up happening given he is usually at rest and things that are at rest generally stay at rest if you get my drift haha.

My father use to make dandy lion wine, I really should have paid better attention how this was done. to young then to appreciate I guess. come to think of it he could have just had me weeding the lawn too. LOL I have a friend or two with the same ambitious personality. but they seem to gather there strength to show up when a batch is done.

 

[Quickdraw]

A friend of mine made 100 proof cinnamon apple cider moonshine. 1 sip and it makes you dizzy if you haven't drank in a while. He made me about 24 oz. of the stuff. Suffice it to say, I had a hell of a weekend.

 

[YosemiteSam]

My father use to make dandy lion wine, I really should have paid better attention how this was done. to young then to appreciate I guess. come to think of it he could have just had me weeding the lawn too. LOL I have a friend or two with the same ambitious personality. but they seem to gather there strength to show up when a batch is done.

Winemaking is actually pretty easy. The more laborious part is the bottling. It usually takes me about three hours to do the full bottling process. Cleaning, then sanitizing the bottles, fill them, cork them, clean the outside, put the labels on, and then a heat shrink capsule on top. That's for a six gallon batch. (about 30 bottles)

 

[BillyBates]

Winemaking is actually pretty easy. The more laborious part is the bottling. It usually takes me about three hours to do the full bottling process. Cleaning, then sanitizing the bottles, fill them, cork them, clean the outside, put the labels on, and then a heat shrink capsule on top. That's for a six gallon batch. (about 30 bottles)

I still have his glass 5 gallon water jugs, there is wax all over them now I know why. how do you sanitize something that large?

 

[BillyBates]

A friend of mine made 100 proof cinnamon apple cider moonshine. 1 sip and it makes you dizzy if you haven't drank in a while. He made me about 24 oz. of the stuff. Suffice it to say, I had a hell of a weekend.

lmao, Yup it has a way of creeping up on you. its all good while your just sitting and BSing, its the standing up part that will get you every time.

 

[RodeoJake]

I make my own version of moonshine.
I just made 10 big Mason jars full of apple pie moonshine and 8 jars of peach cobbler moonshine.

You and me need to howl at the moon, hoss

 

[GMO415]

What I make isn't the real authentic moonshine. it's Everclear based 190 proof.

190?....isn't that what contributed to Bushwick Bill to shoot his eye out?

 

[YosemiteSam]

I still have his glass 5 gallon water jugs, there is wax all over them now I know why. how do you sanitize something that large?

I wash my carboys (6 gallon) with oxiclean free (free so it doesn't have any dyes or purfumes that can impart flavor on the wine.)

Then I use four tablespoons of potassium metabisulfite mixed in 1 gallon of water. Then just put a few ounces of it in the carboy and swish it around and then let it set for five minutes then pour it out. (don't rinse it) That will sanitize the carboy. (keep the solution as it will stay good for at least a month and you can reuse it)

Potassium metabisulfite (or k-meta for short) is what they put in wine to protect it from oxygenation and of course bacteria. (ie, keep it from turning to vinegar)

Here are a few of my carboys full (though I've already bottled all of these)

https://lh3.***BROKEN***/sbADMb4C9YvCq_-uoL7AjbqihkHbhzfqDp7eA6Dw0STqSK5ZQtnn9c7sEYY7kHYoDM70xllZoLcFgZWaUG03a30umwnkia4jclTOPh0ZDD_oiHpNswpiihREg-StcfWkoBBnJUM2ldFm1FzC708AjcQ94PFkzykaV2mWMZ_DigDoAFmRd_rDKSnpKhz4L7sXBaEjactnY0jEOzLLwLXOHLw02I7hwt06VxTxl7Mcu4b4fJ_zWqPaIJjPIEhGdbO_dBFpLYulMKO4YGdll_kJxEBs3x_JcxM2G4aNymRPcje10j7mi_QRFMMUvYIR0-UGASW242fhu2gd6rlxuMoSvUZgGvoWiQckW8HMzcIwoRR51XHbmlQApW5NgHL48x2bS41qineB5ie4zCItCu-xfo7pBbmVYtpFvDYAAHOmvmtXrbVGCYudJHBp_014hdBORCdLHlCpN1w1Ds3Y-16cpUSlApAtvxdlzTlofEvrQd5IdbAQRVlY0RJZ_oB6qOGyokJyA_oUsx4lbt0eRMEqL1IbkTqFapEVOHvRNnzwwUNklhW5EApCcWfFYWpy1JyJ5w_wQi0V1gbNGDle3EnhdWHXxsQngQJOcrfKSYDUEsCGvCm3p1aamhZzrGemWPTtR1LW9hv2fMwKKfT_-GZjwQszXEKH-mqofw=w1280-h635-no

 

[BillyBates]

I wash my carboys (6 gallon) with oxiclean free (free so it doesn't have any dyes or purfumes that can impart flavor on the wine.)

Then I use four tablespoons of potassium metabisulfite mixed in 1 gallon of water. Then just put a few ounces of it in the carboy and swish it around and then let it set for five minutes then pour it out. (don't rinse it) That will sanitize the carboy. (keep the solution as it will stay good for at least a month and you can reuse it)

Potassium metabisulfite (or k-meta for short) is what they put in wine to protect it from oxygenation and of course bacteria. (ie, keep it from turning to vinegar)

Here are a few of my carboys full (though I've already bottled all of these)

https://lh3.***BROKEN***/sbADMb4C9YvCq_-uoL7AjbqihkHbhzfqDp7eA6Dw0STqSK5ZQtnn9c7sEYY7kHYoDM70xllZoLcFgZWaUG03a30umwnkia4jclTOPh0ZDD_oiHpNswpiihREg-StcfWkoBBnJUM2ldFm1FzC708AjcQ94PFkzykaV2mWMZ_DigDoAFmRd_rDKSnpKhz4L7sXBaEjactnY0jEOzLLwLXOHLw02I7hwt06VxTxl7Mcu4b4fJ_zWqPaIJjPIEhGdbO_dBFpLYulMKO4YGdll_kJxEBs3x_JcxM2G4aNymRPcje10j7mi_QRFMMUvYIR0-UGASW242fhu2gd6rlxuMoSvUZgGvoWiQckW8HMzcIwoRR51XHbmlQApW5NgHL48x2bS41qineB5ie4zCItCu-xfo7pBbmVYtpFvDYAAHOmvmtXrbVGCYudJHBp_014hdBORCdLHlCpN1w1Ds3Y-16cpUSlApAtvxdlzTlofEvrQd5IdbAQRVlY0RJZ_oB6qOGyokJyA_oUsx4lbt0eRMEqL1IbkTqFapEVOHvRNnzwwUNklhW5EApCcWfFYWpy1JyJ5w_wQi0V1gbNGDle3EnhdWHXxsQngQJOcrfKSYDUEsCGvCm3p1aamhZzrGemWPTtR1LW9hv2fMwKKfT_-GZjwQszXEKH-mqofw=w1280-h635-no

Very cool indeed, thanks much for info. I really would like to try my hand at some apple wine.we have a few apple orchards around that press there own cider. the rinds and mash they just throw away. I think there is enough sugar content left? to make a batch..thanks again .

 

[BillyBates]

190?....isn't that what contributed to Bushwick Bill to shoot his eye out?

that was ever clear brand now you mentioned that. I think Shaw had a few more items in his blood too lol. 190 proof is just to hot for me or most folks.
my grand father always said there is two types of drinkers. one that puts on the boxing gloves the other a lamp shade.

 

[YosemiteSam]

Very cool indeed, thanks much for info. I really would like to try my hand at some apple wine.we have a few apple orchards around that press there own cider. the rinds and mash they just throw away. I think there is enough sugar content left? to make a batch..thanks again .

Well, once you get the Apple must ready, you use a hydrometer to test the sugar levels. That will tell you about what the alcohol content will end up at. If it's too low, just make some simple syrup (1 cup water to 1 cup sugar, heat up then ones blended, let cool to room temperature.) and slowly add it and stir until you get the sugar level to where you want it.

That said, be careful not to make it too strong that it over powers the wine itself. The lighter the wine, the less alcohol it should have. My fruit wines are usually between 9-11% alcohol. My grape wines are usually 13-16%. (big reds like Syrah, or a heavy Zinfindel can reach the 16%)

 

[YosemiteSam]

Here are three wines that I made last year.

Left: Off-Dry Riesling. I drink this when I make Cajun food. Slightly sweet with spicy meals is awesome!
Center: Pineapple, Mango, Lime wine. I made this for the hell of it and it turned out really good. Pineapple, Mango and Lime flavors all have an affinity for each other making it a great combination.
Right: This is called Dragon's Blood wine. It's basically made from Strawberries, Blackberries, Blue Berries, and Raspberries.

https://lh3.***BROKEN***/eXcF4MZ3qQvkGjEAG2FW8Og1lMYz0aLVzZv_BWcjj7M8Wz3mAJrb0d0k6RhPv5Rsqj8PEylI5i0XepaOaoaKL_QmZoM-Je9dwR45v1kKceuo3q8Fbs0bGJebdVB1dLQwM8WJXRSSPghtPexZDkuTD_WvyMJPNOKbEqYPutzcwPW2u9wmbr50h8SXyNdJFVji-o7bq4tmY8b3XyeYaxhpvj7ayx4rt-zo-PxqtknYJ11F8DIdPDu7JF_5TqhzolBa8xSU3AJ85aXD6R3NH7eqHhM3VhetIaZJ94BiFZGTnk8UMdtaXTpWSKkE5s3htAyI7a5i51WwzhF7rOnN7qYdiT_ZJoYkzQ4OQjha_jvDlF6AKwoMJUI816i3T7F2a3b9K5iDFBOT2XOLyQZyb_chbhhOt1SfS_7VdyMOm4BLpxoRBArR9c85MnjeMm0UAS1lX6iJPthJpBru-rHX1oGJB6iymSK3Ke19lrToozhLCadaD8gaiLQTw6K2IABLbOwgKYgwaW0vinxzfVI7UepkwOrY9pzCPYV06gk5BL42E1i5R9Z55PLxFDGVT1SxoH0Qqs_OOGIRT_19o6CHgzl6CAChDTztO4sqQFJ4N2xUJyEIfVV-1-Xor0JptmHZz0F2WQ49vf5tBlC2b7iwuArGAzftxcgojrtjWA=w1059-h794-no

 

[BillyBates]

Well, once you get the Apple must ready, you use a hydrometer to test the sugar levels. That will tell you about what the alcohol content will end up at. If it's too low, just make some simple syrup (1 cup water to 1 cup sugar, heat up then ones blended, let cool to room temperature.) and slowly add it and stir until you get the sugar level to where you want it.

That said, be careful not to make it too strong that it over powers the wine itself. The lighter the wine, the less alcohol it should have. My fruit wines are usually between 9-11% alcohol. My grape wines are usually 13-16%. (big reds like Syrah, or a heavy Zinfindel can reach the 16%)

got it. I will need to keep that at 9-11 too. the women folk will be more appreciative.

 

[BillyBates]

Here are three wines that I made last year.

Left: Off-Dry Riesling. I drink this when I make Cajun food. Slightly sweet with spicy meals is awesome!
Center: Pineapple, Mango, Lime wine. I made this for the hell of it and it turned out really good. Pineapple, Mango and Lime flavors all have an affinity for each other making it a great combination.
Right: This is called Dragon's Blood wine. It's basically made from Strawberries, Blackberries, Blue Berries, and Raspberries.

https://lh3.***BROKEN***/eXcF4MZ3qQvkGjEAG2FW8Og1lMYz0aLVzZv_BWcjj7M8Wz3mAJrb0d0k6RhPv5Rsqj8PEylI5i0XepaOaoaKL_QmZoM-Je9dwR45v1kKceuo3q8Fbs0bGJebdVB1dLQwM8WJXRSSPghtPexZDkuTD_WvyMJPNOKbEqYPutzcwPW2u9wmbr50h8SXyNdJFVji-o7bq4tmY8b3XyeYaxhpvj7ayx4rt-zo-PxqtknYJ11F8DIdPDu7JF_5TqhzolBa8xSU3AJ85aXD6R3NH7eqHhM3VhetIaZJ94BiFZGTnk8UMdtaXTpWSKkE5s3htAyI7a5i51WwzhF7rOnN7qYdiT_ZJoYkzQ4OQjha_jvDlF6AKwoMJUI816i3T7F2a3b9K5iDFBOT2XOLyQZyb_chbhhOt1SfS_7VdyMOm4BLpxoRBArR9c85MnjeMm0UAS1lX6iJPthJpBru-rHX1oGJB6iymSK3Ke19lrToozhLCadaD8gaiLQTw6K2IABLbOwgKYgwaW0vinxzfVI7UepkwOrY9pzCPYV06gk5BL42E1i5R9Z55PLxFDGVT1SxoH0Qqs_OOGIRT_19o6CHgzl6CAChDTztO4sqQFJ4N2xUJyEIfVV-1-Xor0JptmHZz0F2WQ49vf5tBlC2b7iwuArGAzftxcgojrtjWA=w1059-h794-no

ok , now I'm jealous. very impressive indeed. obviously this is a passion for you.