Improvised Stillbuilding And Distilling

Improvised Stillbuilding And Distilling

by Crimson Knight

DISCLAIMER: The information that follows this textfile would be illegal to carry out in most countries, unless licensed and legally allowed to do so. Please check all local, state and federal laws in your country to assure that the following of this textfile would be legal.

This guide is written for the purpose of distilling an alcohol of about seventy-five proof. The using of information of this guide is up to the author, and cannot be held against the author should you choose to follow it. If you're going to comment on it, then put Crimson Knight in your message on the TOTSE boards, so that I might read what all have to say. Take notice that I do not go by the alias of Crimson Knight on the message boards, and those who claim to be me are fucking liars, because I will not say who I am.

First and foremost, you'll want to gather your supplies. For setting up your still, you'll want to get a laboratory electric hotplate, a 1.5 litre glass jar that will not shatter (with lid), three feet of rubber tubing, duct or electrical tape, a funnel, a moderately sized bucket, a coffee filter, and a jar that can accomodate a reusable coffee filter of which to collect the alcohol.

For the "recipe," you'll want to get five gallons of purified water, five pounds of mixed grain, five pounds of sugar and a packet of baker's bread yeast.

Now, follow these directions to building your still:

1.) Set up your electric hot plate on a flat surface, then bring out the duct tape and rubber tubing, along with the lid. Screw on the lid to the jar, and jab a hole long enough to accomodate the rubber tubing. Once the rubber tubing is inside, duct tape it to the lid inside and out, so that alcohol vapours will not leak and cause an explosive risk. Place the jar onto the hot plate.

2.) Once you're done with that, set up the condenser. Run in the rubber tubing through the top of the bucket, and corkscrew it through the inside. Poke a hole in the side of the bucket towards the bottom, and push out the rubber tubing. Duct tape it or fuse the rubber tubing to the bucket so that the water will not leak.

3.) Set your condenser on a raised surface of some sort, to where the rubber tubing can hang out over the side. This tubing should aim into the coffee filter, which should be placed into the jar that you'll collect the alcohol from. This filter is meant to remove any small bits that might evaporate and harden again - this DOES happen if anybody has told you otherwise.

4.) Make sure the filter is down in the jar to collect your alcohol, and you've now built your first improvised still.

Now, follow these directions for a booze recipe:

1.) Collect five gallons of purified water, or spring water. Bring to a light boil, and, after done boiling, mix in the sugar while the water is still hot. Allow to cool to room temperature, as to not kill the yeast that you'll later mix in.

2.) Get together your grains. The typical to go along with five gallons of water is five pounds of meal. One of the best recipes involves 2.5 pounds of corn meal, 1 pound of wheat meal, 3/4 pounds of barley meal, and 3/4 pounds of rye meal. Mix together well, and check that you don't get shitty meal quality - shitty quality will put bacterial infections in your alcohol. Not good.

3.) Mix together the ingredients in direction numbers one and two, and then mix in your yeast. Stir together well but not violently, and seperate into one-liter bottles. Distilling one liter at a time will make it easier to control.

4.) Allow to ferment for six to nine days, or until the mixture stops bubbling. Once the mixture has stopped bubbling, then you know that the yeast have died and are done fermenting.

Proceed to fill your condenser bucket with icewater, and follow these directions:

When it comes to fermenting, simply turn on your hot plate and fill the jar with a litre of your alcohol recipe-mix. The alcohol will begin to evaporate at 172 degrees Fahrenheit, while the water will evaporate at 212 degrees. This is the premise of what allows us to seperate alcohol from water and other things. You can make watery alcohol and seperate it from the sugar and meal mix, but why bother, unless you're going to drink it mixed in with Kool Aid?

Let the alcohol work it's way down the rubber tubing through the condenser, and it will condensate back into liquid form, and filter the alcohol. Let the entire recipe run through, and measure how much alcohol you get out of one liter. Divide this by three. Throw all of this alcohol from the first liter of mix away, and, when you distill your second mix, only keep the middle third - throw away the first third and the last third, to get rid of the shitty alcohol, including methanol!

Congradulations! You have just made some homemade alcohol, brought to you by your own hard work and the directions of the Crimson Knight. Use in your favorite mixed drinks, but DO NOT DRINK IT PURE. Enjoy yourselves!

DISCLAIMER: The information that follows this textfile would be illegal to carry out in most countries, unless licensed and legally allowed to do so. Please check all local, state and federal laws in your country to assure that the following of this textfile would be legal.