Distillers/ brewers of ns help me

H

HERCULES.

Member
so i made my first batch of a new recipe of some stuff ever and i wondering if anyone would have any idea what the alcohol content might/should be. I made a corn mash with i pound cornmeal, 2 lbs sugar, dissolved them then added 1 pack of brewers yeast. (this is all inside of a 1 gallon jug. put on airlock, i let it sit a week till it was barely fermenting anymore, then i freeze distilled it 3 times, (froze the whole thing and then let the alcohol/stuff that didn't freeze drip into a smaller container and then repeated the process twice.

Sooo today i ended up with about one jar of stuff after i filtered it and it was a yellowish color and smelled alot like a corny wine (booooo) i was expecting it to be alot stronger smelling. But anyway i had about 2 shots worth and i feel like i have a slight buzz going (wooo) and i was surprised because it doesn't small tha strong to me. Even now as a type this i feel a lil buzzed.

So i know alot of you other hicks make your own shit, so how strong would you think this should be? and it should be safe to drink right?
 
i have no idea, im just getting into brewing. i started fermenting my first cider tonight though, stoked! that sounds sweet though, im looking forward to getting more into it.
 
It sounds to me like you need to be more careful. Have you ever heard of moonshiners going blind?

I have never heard of anyone freeze distilling to make drinkable alcohol. Most of the methanol I would think would also not freeze along with the ethanol. I think you are going to go blind if you keep drinking that shit.
 
in brewing you take a starting gravity and final gravity using a hydrometer. It basically measures the sugar in the wort. Test before adding your yeast and then test the final gravity after it is done fermenting. You can buy a hydrometer for pretty cheap at a home brew supply store. but if you don't want to be scientific you can just try lighting it on fire. if it lights and burns you got some highly alcoholic drink.
 
you have to heat it to make moonshine. moonshine is the recondensed vapor when you heat the "mash". and methanol (the bad stuff) will vaporize at a lower temp than the good moonshine so you dont keep the first couple ounces of what you get
 
moonshiner.jpg
 
moon·shine/ˈmo͞onˌSHīn/

Noun:

Illicitly distilled or smuggled liquor.

Foolish talk or ideas: "whatever I said, it was moonshine".

What I was saying was the methanol is still in what he is drinking.

 
i never understood why you would want to freeze distill. you put in a ton of time into brewing and fermenting and then freeze away most of your product, including some of the alcohol. basically alcohol gets trapped in the frozen "beer" or what ever you want to call and you only get some of the alcohol left over.

if you are looking for a high alcohol homebrew why don't you make a 10%-13% ale or cider and have 5 gallons of it. there's a reason there's a lot of homebrewers and not many distillers; distilling is way too much work for the little bit of booze you end up getting.
 
If you're just looking to get drunk there is an easier way.

just buy a shit ton of corn sugar (straight glucose, easiest sugar for yeast to metabolize). mix of a solution of about 5 gallons with a gravity of about 1.080, oxygenate the shit out of it and add lots of yeast nutrient. get a batch of a sugar high gravity yeast and make a starter so the yeast will multiply and be active when you pitch it. after the first couple days you will notice that the krausen will go down (foam shit on top) when you notice it start to recede start adding smaller doses (8 ounces or so) every twelve hours. keep checking the gravity. you'll notice that when you add the sugar the gravity will go up but after those twelve hours if will go down and you repeat the cycle until you notice the gravity isn't going down any more. then you know that the yeast have stopped metabolizing sugar because the amount of alcohol is too much for them. I've seen this method used on beers up to about 18% abv. at this point I would freeze distill it.

When you freeze distill it you don't want to freeze the thing solid. you want it to be about the consistency of a slushie. so put it in your freezing container and watch it carefully. once the ice starts to build up around the sides break the ice so that it goes into the solution instead of just being on the sides. once you have the slushie consistency use a slotted spoon or a mesh sieve to strain out the ice. and continue with this method until you can't freeze it anymore.
 
but seriously don't do this. you will end up with concentrated amount of methanol and that will make you go blind.
 
Get an old whiskey barrel, tip it on its side, fill it a quarter of the way with water, turn it half way once every three weeks. do this for as long as you want.

Consume

Profit
 
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