I like Moonshine a lot

[YosemiteSam]

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

I have OCD when it comes to my hobbies rofl.

 

[Longboysfan]

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.

When you woke up Tuesday?

 

[Quickdraw]

I actually did fairly well. Not much of a hangover.

 

[rynochop]

They're proud of those moonshines at the liquor store, a lot of money for a mason jar

I've always wanted to make limoncello at home

 

[CouchCoach]

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

Pshaw, that's not even a good weekend for me.

I used to make it with kits and made some Pinto Noir that people said was among the best they'd had, even my wine snob friends. But not to the degree you've done it, I was one carboy at a time and I didn't use an aging agent.

Like you, I don't drink enough beer to get into it but I've got a bud in Dallas that started doing it many years ago and he's a real pro at it and has gone beyond the kits. If he was a younger, he'd open a craft brewery and do very well.

Tito's story is a good one about having an idea and acting upon it. He got into the vodka business at the right time when the 4 and 5 filtering vodkas were coming into vogue and he ended up with a really good mixing vodka and better than those that had been distilling it for many more years. And it's not a bad on the rocks vodka. I make my cucumber vodka with it and that's waka waka.

His idea and first legal distillery Texas license gave birth to others and brands like Rebecca Creek Bourbon are taking gold medals in competition.

And now that the replacement vines are coming to fruition in Texas, they're making some drinkable wines. Before that, they were awful, they though they were in California or France until a consultant told them they were in Spain and if they wanted Texas wines to make it, that had to change.

 

[CouchCoach]

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

Hell, I'd say avocation. No wonder he sits around all day, schnockered, and posting funny pics and videos.

 

[BillyBates]

Hell, I'd say avocation. No wonder he sits around all day, schnockered, and posting funny pics and videos.

ha yah he does....hey wait a minute

 

[BillyBates]

Pshaw, that's not even a good weekend for me.

I used to make it with kits and made some Pinto Noir that people said was among the best they'd had, even my wine snob friends. But not to the degree you've done it, I was one carboy at a time and I didn't use an aging agent.

Like you, I don't drink enough beer to get into it but I've got a bud in Dallas that started doing it many years ago and he's a real pro at it and has gone beyond the kits. If he was a younger, he'd open a craft brewery and do very well.

Tito's story is a good one about having an idea and acting upon it. He got into the vodka business at the right time when the 4 and 5 filtering vodkas were coming into vogue and he ended up with a really good mixing vodka and better than those that had been distilling it for many more years. And it's not a bad on the rocks vodka. I make my cucumber vodka with it and that's waka waka.

His idea and first legal distillery Texas license gave birth to others and brands like Rebecca Creek Bourbon are taking gold medals in competition.

And now that the replacement vines are coming to fruition in Texas, they're making some drinkable wines. Before that, they were awful, they though they were in California or France until a consultant told them they were in Spain and if they wanted Texas wines to make it, that had to change.

I just cant seem to acquire a taste for wine. this is why I keep on with the rocket fuel. the cumber Vodka you mentioned I had a neighbor from Slovakia that made that and mush melon too. the cumber had a real smooth taste and it smelled jest as good as it tasted. there was a batch that I swear had something to do with birch bark ???.

 

[CouchCoach]

I have OCD when it comes to my hobbies rofl.

Really? Because I noticed the front middle and right carboys are not lined up. I've tried several times, unsuccessfully, to move them to accommodate my OCD.

 

[CouchCoach]

I just cant seem to acquire a taste for wine. this is why I keep on with the rocket fuel. the cumber Vodka you mentioned I had a neighbor from Slovakia that made that and mush melon too. the cumber had a real smooth taste and it smelled jest as good as it tasted. there was a batch that I swear had something to do with birch bark ???.

I used to make cranberry vodka when my wife drank Cosmos and that got me started on flavoring my own vodkas which is exactly how the guy that started Tito's got into it.

I had 4 people try the Cukavodka and all ask for the recipe and 3 have already made it. It is much better than the store bought and simple. Hot afternoon and Cukavodka either with Topo Chico or Fever Tree tonic is now my summer go to cocktail.

I have also gotten into infusing my own tequila's and the best so far has been watermelon, mango and peach. I tried jalapenos but that didn't work so I still add the pickled jalapeno juice to the shaker. All make exceptional margaritas and the contrast of flaky Maldon sea salt on the rim of the glass is as much of a dilemma of which to finish on, the last bite of popcorn or the M&M? Today I am going to infuse some Bacardi Silver with fresh pineapple and try that out.

I am not at the umbrellas in my cocktails stage yet but getting dangerously close.

 

[BillyBates]

I used to make cranberry vodka when my wife drank Cosmos and that got me started on flavoring my own vodkas which is exactly how the guy that started Tito's got into it.

I had 4 people try the Cukavodka and all ask for the recipe and 3 have already made it. It is much better than the store bought and simple. Hot afternoon and Cukavodka either with Topo Chico or Fever Tree tonic is now my summer go to cocktail.

I have also gotten into infusing my own tequila's and the best so far has been watermelon, mango and peach. I tried jalapenos but that didn't work so I still add the pickled jalapeno juice to the shaker. All make exceptional margaritas and the contrast of flaky Maldon sea salt on the rimt of the glass is as much of a dilemma of which to finish on, the last bite of popcorn or the M&M? Today I am going to infuse some Bacardi Silver with fresh pineapple and try that out.

I am not at the umbrellas in my cocktails stage yet but getting dangerously close.

I have a affinity for 1800 brand anejo tequila . one and only tequila I have ever infused was Jose Quervo Black with lime. in PA our liquors are sold in ''state stores'' they have dropped the JQ black.. the hot pepper infused stuff not to my liking. Tim Smith has a fireball brand in shine that I haven't tried yet. but is real popular even up here in Yankeville.

 

[CouchCoach]

I have a affinity for 1800 brand anejo tequila . one and only tequila I have ever infused was Jose Quervo Black with lime. in PA our liquors are sold in ''state stores'' they have dropped the JQ black.. the hot pepper infused stuff not to my liking. Tim Smith has a fireball brand in shine that I haven't tried yet. but is real popular even up here in Yankeville.

I use the 1800 Silver, I can't do Gold or Anejo. Yeah, I lived in Hburg for 3 years and state stores are unusual. Ask for a wine recommendation and the guy would say "how the hell would I know, I was in Parks and Wildlife yesterday".

However, those beer and soda stores are something to behold. I've never seen a chip and pretzel aisle to rival that. I got into Herr's flavored potato chips with all those wacky flavors like Chili Dog, Philly Cheesesteak, Loaded Baked Potato and was amazed at how they replicated those flavors, they mist have had 20 flavors,,,,everything except potato.

 

[BillyBates]

s

I use the 1800 Silver, I can't do Gold or Anejo. Yeah, I lived in Hburg for 3 years and state stores are unusual. Ask for a wine recommendation and the guy would say "how the hell would I know, I was in Parks and Wildlife yesterday".

However, those beer and soda stores are something to behold. I've never seen a chip and pretzel aisle to rival that. I got into Herr's flavored potato chips with all those wacky flavors like Chili Dog, Philly Cheesesteak, Loaded Baked Potato and was amazed at how they replicated those flavors, they mist have had 20 flavors,,,,everything except potato.[/QUOTE ] lmao ,
why yes indeed hot buffalo wild wing chips are among the best menu items in the isle. best chips around here are Charles chips brand in a reusable tin can. I keep telling the wife Ill take my heart attack like a man lol . the silvers in 1800 or Patron is a good choice for infusing. the Patron anejo isn't truly a anejo IMO.
I like the oak woody taste while the TQ ages in the burnt wood. another brand for your to consideration would be ''Tequila underground'' its bottled into a coffin shaped bottle with a skull\agave topper. below I found a pic that may of be interest?

CC at the beach? 2020

 

[CouchCoach]

s

Where's Otis' beach chair? He won't let me go without him. And just where are my flip up sunglasses used for the CC patented intense look em over.

 

[Melonfeud]

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

LoL,, hickory/oak wood fire of old, lol, I'd stumbled across a 'shine still' when I was about 12-13 years old out squirrel hunting on this old farmers 'back 40'. as that spring seep of water that issued outta' that face of the hill side was worthy of catching a drink from,,,he'd quickly put me to work disking his corn stubble on an a ol' john Deere mod#A for him,,,,besides ,we had leased oil production, granting access 24-7 ,,,,yeppers!




This ol' rough Cobb was of a formulating nature in my matrix, he was a retired Navy steamman of 12 years of the 1920's& a bona fide HOBO during the depression,,,you fellers could only wish fer' the + 75 years of tanned hide bestowed knowledge I skin yer' heads up against, just every now&then,,,mind you