mac b's diy general

Aight, so I plan to make that raspberry wine tonight - some of the raspberries i got in the fridge are old as fuck - a few months maybe. 6 bucks for 12 oz my ass. I got about 36 oz maybe, hopefully it'll be enough to make a decent must but priming sugar will be essential.

I still got 1.5 gallons of grape juice and 1 gal of apple juice, I'm thinking of getting 3 of each before carrying out any plans on them.

After the wine, I'll offer gramps to make his beer recipe but I doubt he'll get serious about it, he's probably pained n busy.
After that (or not) I'm gonna try to make the castro rum, but I may put that off to February due to some other financial obligations - this being the most expensive recipe on my agenda.
If both of those are on the expected delay, then I got two recipes I want to try.

The Longstreet
3 Gallons of a Briess Rye Malt body
1 lb of corn/flaked maze, sacchirated, ferment on grains
Distill
Age with American Oak Chips for 3-5.5 weeks

Thundershine
5 Lbs of corn, 3.3 base pounds of wheat lme topped off to a 5 gallon mash
Sacchirate, ferment on grains,
distill, double distill if plausible
Flavor with lemon juice, add blue food coloring, soak in pepperonis optional

wish i had the mula for a mash ton and shit like that so i didnt have to use malt extracts all the damn time ill get there some day

yea no way in hell i can do this wine tonight
i cant find any zip loc bags and in that case id have to bust out my lil blender which I'm not doing when a bunch of pricks are sleepin, ill try first thing this morning

did i mention the raspberries had mold on them and im gonna have to postpone that too
god damn i need to start getting the hold on this shit

looking at hot plates rn, oughta be looking at propane burners n shit but ones built for this purpose aint cheap, i guess the same goes for hot plates but they're marginally cheaper.

i cant spend too much cause i gotta be putting money toward my pc but I cant be distilling inside any more and if i get this rolling money will start flowing
aside from the puniness of this tiny chinese still, one of the reasons I haven't made enough liquor to sell is just because I want to have a decent reserve of product before I start traffickin much

Bro that Vista though

yea
im pennysavin, gonna leave these purchases with at least 50 bones. working on a rig bae set up for me since he knows more about that shit than i do, whole thing'll be just under 400. buying one part at a time

Alright
Here's what I'm thinking

As much as I resent the thought of having to distill inside, I do remember that this is a stovetop still, and the risks of most possible issues that could be considered dangerous when making whiskey are reduced with, well, a stovetop. Of course, this less control over heat isn't going to be pumping out great products, that's just a fact. But it's what I've been doing and despite it falling to fucking pieces, it's more or less, worked and pumped out whiskey.
With this reasoning in mind, I'm going to hold off on getting a different heating source. I need to save money. After paying some dues n bills, I'm not going to have a whole lot left.
On this sentiment, I'm going to be operating cheaply for the next few, really, months. I'll get around to making all the recipes I listed when I get in a better financial position to do so. As for now, the most if anything I'm gonna spend on brewing is corn and malt, enough to get a product going, plus grape/apple juice when I'm out and about. That should be enough brewing for the month and shouldn't cost too much.
Gramps said he might try to make his beer tomorrow

Wanting to use the Jack Daniels oak chips for The Longstreet but they're out of my budget, the brew shop i buy from doesn't sell them (meaning id have to buy it from a different store and pay THEIR shipping), and I can't even find a brewing shop that sales them, or at least them and rye lme. I still have those American that I have on my bar, unopened. They'll work no doubt, but I want to shoot for quality, this is a Christmas gift for someone.
Thinking about throwing in a flavor essence to the batch, maybe, maybe.

will be posting revisions soon
gonna get this just right

like i said ill be posting various additions throughout the day, mostly to keep track of my own plan but that's why you're gonna see this updated a lot t'day

im going for a kindly smoked whiskey flavor on this so I went and looked up how to do that (I was considering buying a "single malt smoked whiskey" flavor essence yesterday, glad I didn't, but i'm not totally terminating the idea of a flavor essence yet, if not just for experimentation), seems reasonable enough to do it so naturally it's gonna be added to the recipe
Before you smoke a whiskey you're, of course, going to have to have a whiskey to do it, which means smoking comes after the aging process - this is pretty interesting because that means I'd be using the same wood chips to smoke as I used to age it, pretty nice
With the experimentation on this end I'm thinking of something like, maybe putting a cinnamon or somethin on the chips before smokin them, see if that imparts any flavor. I doubt it will, but that's experimenting.

I also need to put in a sort of sweet flavor, one that isn't overpowering. One like caramel (but not fucking caramel)
I'll see about it. I want the smokey oak flavor to be the main attraction but I don't want it to be a one man party.

mac what is your favorite moonshine flavor

corn

bruh what is it that good?

classic moonshine best moonshine baby

idk man

however my favorite tastin whiskey so far is ol smokey mountain salted caramel

that sounds cash bro

ndeed it is

Figured since I'm going all out on this I'm gonna get some charcoal and filter this whiskey Lincoln County way
Relatively speaking, figured out a much more efficient filtration system for all my drink making

All coming together nice n slowly
Tomorrow I focus on the sweet bits

this post first reads out as if you are making meth or something

but i see you are making moonshine

shelley wrote:this post first reads out as if you are making meth or something

but i see you are making moonshine

good reading

why not combine both

i could make meth if i wanted to but theres too much of that shit on my block ://

pretty funny cause that's what ol boy in tech said too
i was talking to my man caleb about it a while back, telling him "yeah she's all rigged up and functional and all but gramps doesn't want me doing it inside, and you know I won't cause I can see why"
and there was a little banter before ol boy said "what? are you making moonshine or meth?" lol
they dont call the parts where I live meth mountain for nothin
it wasnt too long ago a meth lab on my street fuckin exploded (2 years I think) and two tweakers were bustin up in peoples houses back in summer

getting back on topic

charcoal filtering, lincoln county process, used in making good tennessee whiskey, think good ol jack daniels n dickel
one of the primary reasons im pickin up doing this on this side is that charcoal filtering is supposed to take out the fusel alcohols n what not on the tail ends

explanation on what i mean by tail ends:

which to me sounds cash as fuck, because I like making my runs to squeeze out the last salvageable drops of whisky
didnt elaborate on this last night cause i was boutta sleep