Hooch ~

[MountainGirl]

LOL - I'm gonna be all day in the links y'all provided. Thanks!

[hawgrider]

LOL - I'm gonna be all day in the links y'all provided. Thanks!

It's a deep rabbit hole.

[Piratesailor]

Here are some recipes from the stillz site.

https://www.stillzstore.com/recipes.html

Ok. Peaked my interest especially with the rum… of course

[bigwheel]

Ok..I starts out with four empty plastic 1.75 liter vodka bottles which the nice neighbor throws in her recycle bin..washed..sterilized etc. Then in big 2 quart glass fruit jar..I stick half a hand of washed and chopped fresh ginger (3 ozs maybe) in it. Adding two cups sugar 4 Tablespoons Malto Dextrine (optional and about 8 tablespoons liime juice. Bottled works just fine or zest and fresh juice if wanted.) I then pour about half a jar of boiling water over it and hit it with the wifes immersion blender and pulverize it. Give in a few stirs with a long handled knife and fill it on up with more boiling water. Put a lid on it and let it sit till all cools down. Then strain it out in a suitiable container through a lady or girly mans nylon stocking. Divide he liquid equally between the four jugs and top with water. Add a small pinch of Champane or white wine yeast and cap it with the screw on lid and let it set at room temp for a day or so. When the bottles get hard as a rock its carbonized. The bottles will leak once pressured unless kept sitting up right. Then it goes in the frig and waits for me to drink it. The wife nags cause she thinks it thins my blood out too much for an old guy with A Fib and takes blood thinners. Getting it cold slows down the yeast and getting it warm makes it come back to life. lol. Holler if any more details are needed. The longer it sits the more ABV of the contents. I usually drink it about the stage of near beer. lol.

[bigwheel]

Thanks for the honey tip. I squirted a small amount in my Ginger Champage recently prior to ferment and the stuff seemed to act like a claifiyer. Made all the cloudy stuff sink to the bottom. I normally used straight white sugar only. Have clowned around with Brown sugar but it made it too dark.