Bourbon

[Darth_Vado]

You would be well off with White Russian minus vodka

That would be a Sombrero, i believe.

Anyways, back on topic, bourbon is fine. Makers Mark, Wild Turkey...on the rocks.

 

[RunForTheHills]

That would be a Sombrero, i believe.

Anyways, back on topic, bourbon is fine. Makers Mark, Wild Turkey...on the rocks.

My mother only drank Makers. I don't like it much except in a cocktail. I do like Wild Turkey, Four Roses Single Barrel, Knob Creek 9, and a few others.

 

[Stefan Mikes]

That would be a Sombrero, i believe.

That would be just milk

 

[fooferdoggie]

Yuk Alcohol sucks cant believe anyone would drink it.

 

[gromike]

Foofer, you also might state "alcohol sucks can't believe anyone is drinking it at this moment while reading my post.

 

[fooferdoggie]

Foofer, you also might state "alcohol sucks can't believe anyone is drinking it at this moment while reading my post.

my body is strange I don't get enjoyable effects from alcohol or pot or when I had morphine for a kindly stone or knocked out for tests. they just tend to make me feel bad or give me a headache. so I Neve have to worry about addition but I don't get much benefit from pain meds either.

 

[spokewrench]

If I want the looks, aroma, flavour and aftertaste then I settle on a style of craft beer. No distillate can beat it both in terms of the health and the manufacturing sophistication.

Until 1962, St. Johns, Newfoundland, had 3 breweries. A consortium of 3 major Canadian brewers bought them out and combined them to a single brewery, a creepy building high on a hill, like Elsinore in "Strange Brew." There was no draft beer. The bars had all the popular Canadian labels, but the beer was all the same. Nobody I knew liked it.

500 miles southwest, Halifax had delicious draft beer served in schooners. A British ale schooner is 285ml, a little more than a US cup. A Canadian schooner is 946ml, a US quart. A 355ml bottle of Newfoundland beer was more than enough for me. A 946ml schooner of Halifax beer made me crave another. In the words of Bobby Sharp, "I'm under your spell like a man in a trance, and you know darn well that I don't stand a chance."

Nowadays, Newfoundland is known for craft breweries, including Dildo.

 

[PCeBiker]

I learned how to make still in grade 12 chemistry class (1982).

I bought a pressure cooker and scored 10 feet of stainless steel tubing from work.
I bought a used whiskey barrel from a farmer who would pop the "cork" off the barrel so customers could sniff the barrel to prove it would work to make swish. (You can buy "Screech" that was originally made the same way)

The swish was Nasty, but it worked.
2 gallons of water in the barrel, rotate the barrel ⅛ turn every day for a month then I got 21% alcohol (whiskey is aged at almost 100% alcohol)
But, all the congeners that were collected in the burnt out inside of the barrel (activated charcoal filter) would be concentrated into my swish.

So,..
Run the swish through my still to clean it up, and I cranked up the alcohol content to over 80% if I double distilled it.

This is my hydrometer that I bought in 1982.
Stupid simple and always works but temperature Really Skews the reading, so you have to make sure it's at 60°F
I use the plastic packaging that it came in as my "colander" so I don't have to take such a large sample,..

Yuk Alcohol sucks cant believe anyone would drink it.

I agree.
I hate the taste of Any booze, and I can always taste (or feel) the alcohol, but once I'm drunk it doesn't bother me much. (Takes 3-4 regular drinks)


10-15 years ago I decided to start making my own Shine again (to save money from my daily trips to the LCBO or Beer Store)

A new pressure cooker, more stainless steel tubing, and I added a simple Britta water filter with added activated charcoal on top (aquarium filter charcoal) (used to be made from burnt bones back in the day, they use coconut coir now.)
From the still, it goes into the freezer to thicken it, slow the drip, and absorb more VOC's.

Then it's into the Britta Filter (with added aquarium charcoal) for "Cold Fitering"


I ended up becoming a complete alcoholic, and drank a liter of Clean 43% Ethanol every single day for 4½ years (missing a few days a year for appointments and stuff)
I cost me less than $3.50 a day in ingredients to make a liter a day, and I had my pressure cooker cooking every day.

I'd flavor it with tomato juice and water it down with water.

After all that abuse I got my liver tested and it was fine.

Regular off the shelf Booze of any kind (except Clear Vodka) would have doused my liver with enough poison to either kill me or leave me with cirrhosis.



I just bought a new "Air Still", so I'm not quite off the wagon but I'm dragging a foot on the ground.

 

[PCeBiker]

So I am a big fan of Knob Creek 9. That's my go to bourbon.

I can make Top Shelf Bourbon with my ethanol but I'm not going to spend an extra ten bucks a liter to add fancy flavors (congeners) that I work so hard to remove.

 

[RunForTheHills]

I can make Top Shelf Bourbon with my ethanol but I'm not going to spend an extra ten bucks a liter to add fancy flavors (congeners) that I work so hard to remove.

You can make Canadian whisky in your garage, but bourbon comes from Kentucky. I only drink about 4 oz per week (two drinks), so I don't mind spending a little more for a good tasting bourbon.

 

[PCeBiker]

You can make Canadian whisky in your garage, but bourbon comes from Kentucky.

They're both too much work,..


My mash recipe calls for 5kg sugar, 375g sultana raisins, 4tsp diammonium phosphate, 2½tsp lemon juice, (which also doubles as my new mix, along with remineralized PH balanced RO water) and two packs of EC-1118 wine yeast that produces ethanol to 18% before the yeast is killed off.

It is aged (fermented) for three weeks, then into my air still, then into my freezer, then through my fortified Brita filter, then into me.

So three weeks and two hours from start to dunk and disorderly.

I'm running out of time.
I don't have enough left to wait for a good bottle of Premium Canadian Whisky to brew,.. lol

 

[PCeBiker]

So I am a big fan of Knob Creek 9.

They don't have Knob Creek 9 at the LCBO, but they do have a 15 year old Knob Creek Bourbon,..
That stuff ain't cheap!!

I wonder how it compares to the special Crown Royal Whisky??

We can't buy American booze anymore because of the tarrif crap.

I'm personally cheering for both teams in my backyard,..

Works as either red coats vs. blue coats, or color swapped with Cincinnati vs. Toronto

EDIT: Apparently it's St. Louis now??
It was Cincinnati when I was a kid.

All birds love peanuts, but I have to break them up so the Robins can eat them.

 

[RunForTheHills]

$200 is a little more than I would be willing to spend for a bottle of bourbon. I didn't think the single barrel was an improvement over the regular Knob Creek 9. I can get a 12 year Knob Creek for about what the single barrel cost ($63) and might try that next. The Knob Creek 9 goes for $39 at the grocery store.

 

[RunForTheHills]

It's been years since I tried Crown Royal. But looking it up, it's mostly corn in the mash bill. So similar to bourbon.

 

[PCeBiker]

$200 is a little more than I would be willing to spend for a bottle of bourbon.

That must be for the best that Knob Creek Bourbon has to offer. It's only by special order, and it's Canadian prices. (And we can't buy it now anyway)
We pay more Sin Tax than Americans.

Regular Knob Creek Bourbon is "only" $61.75 CAD

I can get a 12 year Knob Creek for about what the single barrel cost ($63) and might try that next. The Knob Creek 9 goes for $39 at the grocery store.

Regular whiskey is ~$35 for a 750ml (~26oz) in

I had a friend that drank this popular Canadian Whisky,..

I said "why don't you drink Gibson's Finest? It's as smooth as Crown Royal but it's regular price.
It doesn't have the bite like CC that makes you cringe when you do shots?"

He said "I like the kick"

To each their own I guess?

I don't want to taste it at all.
The kick can make me barf.
I just wanna get drunk, without getting sick.

"Wine is fine, but wiskey's quicker" as OZZY would say.

 

[PCeBiker]

I perceive any type of whiskey as hooch, and my engineering background tells me to stay with good rum Or, clear vodka for that matter.

I'm the same way, and always look to the basics to help decipher facts from fiction, and try to test for snake oil.


I have a friend who also brews "Shine" that spends the money to make his "Shine" taste like vodka with this,..

It didn't make sense to me, because Clean Ethanol should be completely flavorless to be tasteless and smooth??

So, I asked if I could taste it, and it tasted kinda sweet, and kinda creamy or buttery.

Now I Get It !!!

I can now understand how flavor (not necessarily toxic congeners) can take the edge off ethanol.

The Vodka flavor is made from celery of all things??
(celery does have kind of a tang to it though, that could blend well with the bite of ethanol?)



I'm thinking of making my own flavored Moonshine.
I'm gunna call it "Old Goat Gout Formula"
Available in both Cherry and Original flavors,..

Alcohol (especially colored alcohol and beer) and silicates (in the Pepto) can cause a Gout flare up, so the antidote is part of the ingredients.


Looks like it might need FDA approval as well as ATF clearance?

 

[Stefan Mikes]

My mash recipe calls for 5kg sugar, 375g sultana raisins, 4tsp diammonium phosphate, 2½tsp lemon juice, (which also doubles as my new mix, along with remineralized PH balanced RO water) and two packs of EC-1118 wine yeast that produces ethanol to 18% before the yeast is killed off.

It never stops amazing me how many Americans think in the terms of "tablespoons" instead of just using the kitchen scales and giving the recipe in the terms of weight and measurable volume
The simplest Polish recipe for the moonshine "mash" is 1410 (the year of the grand battle against the Teutonic Knights): 1 kg of sugar, 4 litres of water and 100 g of baker's yeast

 

[PCeBiker]

It never stops amazing me how many Americans think in the terms of "tablespoons" instead of just using the kitchen scales and giving the recipe in the terms of weight and measurable volume

I don't know what a mEq is, (that's doctor talk) so I changed my question from "dosage" to "grams" and got a proper answer,..

The simplest Polish recipe for the moonshine "mash" is 1410 (the year of the grand battle against the Teutonic Knights): 1 kg of sugar, 4 litres of water and 100 g of baker's yeast

Most homemade mash of yesteryear used "brewers" yeast which is probably similar to "baker's" and dies off at around 8% alcohol.

We can buy it at health food stores to be eaten as a supplement.

The wine at the LCBO only goes up to about ~13% maximum depending on the yeasts involved in the fermentation process.

My yeast is known as a temperature stable strain that is very low in congener production and will make alcohol up to 18% or until the sugar is all used up.

I tried to delete the raisins from my recipe (it's a PITA to blend raisins into a smoothie) but it wouldn't work and the fermentation stalled.
The two cups of raisins are necessary.
Sultana specifically because they aren't sun-dried so they're treated with Sulphur Dioxide to help prevent them from rotting, but kinda strangly, helps propagate yeast?