Gunner46
Well-known member
This will take some prep time and planning but in the long run you'll do yourself well.
Ya need to get a 5 gallon plastic bucket. Make sure it's clean.. bacteria clean, at least on the inside, and a loose fitting lid.
Get 4 gal. of clean, un-cityfied, chloriine-free water.
5 pounds sugar
3 of them small packs of Fleishman's yeast, for baking stuff.
Now, if you want to make wine:
Get 4 of them big frozen fruity concentrate cans. (Grape, whatever)
If you just want to make shine, you'll need about:
5 pounds of potato's or corn, mashed. (Yams = 4#)
Put the water, all the yeast, all the other stuf ('cept the sugar) in the bucket. Pour in 1 pound of sugar. set aside in a cool place, 70 degrees is good, but keep it constant. Keep it loosley covered.
About every 3-5 days put a 1/2 cup of sugar in. Watch it. If it's still a bubblin' good hold off till it subsides, then put the sugar in.
In about 3 weeks, or so, it will stop fizzing when you put the sugar in. STOP. Its done.
For wine, drain off the top portion , up till you get down to the dreges. Bottle, cap loosley, and put in the frig. This will kill any further gas formation. It's ready to drink now, and can be kept in the frig for a couple monthes.
For shine, or if the wine ever starts to smell like vinager!:
This is a delicate process, so be careful. We're going to evaporate off the good stuff and leave the mix behind.
Ya can do it through a bucnh of processes, and spend a bunch of bucks along the way, but the basic primis is...
Alochol boils off at a lower temp than water, so you just need to get it up the a vapor point, and not boiling.
Figure out a way to catch the vapors and collect them back into a container.
We used to have 4 or 5 buckets going at a time in college, and the stuff that started to go to vinager got vapored off, and the pure grain got put in the wine! 120 proof VINO
" Here, Honey, have another glass.............."
<FONT COLOR="#800080" SIZE="1">[ 01-25-2004 16:49: Message edited by: Gunner46 ]</font>
Ya need to get a 5 gallon plastic bucket. Make sure it's clean.. bacteria clean, at least on the inside, and a loose fitting lid.
Get 4 gal. of clean, un-cityfied, chloriine-free water.
5 pounds sugar
3 of them small packs of Fleishman's yeast, for baking stuff.
Now, if you want to make wine:
Get 4 of them big frozen fruity concentrate cans. (Grape, whatever)
If you just want to make shine, you'll need about:
5 pounds of potato's or corn, mashed. (Yams = 4#)
Put the water, all the yeast, all the other stuf ('cept the sugar) in the bucket. Pour in 1 pound of sugar. set aside in a cool place, 70 degrees is good, but keep it constant. Keep it loosley covered.
About every 3-5 days put a 1/2 cup of sugar in. Watch it. If it's still a bubblin' good hold off till it subsides, then put the sugar in.
In about 3 weeks, or so, it will stop fizzing when you put the sugar in. STOP. Its done.
For wine, drain off the top portion , up till you get down to the dreges. Bottle, cap loosley, and put in the frig. This will kill any further gas formation. It's ready to drink now, and can be kept in the frig for a couple monthes.
For shine, or if the wine ever starts to smell like vinager!:
This is a delicate process, so be careful. We're going to evaporate off the good stuff and leave the mix behind.
Ya can do it through a bucnh of processes, and spend a bunch of bucks along the way, but the basic primis is...
Alochol boils off at a lower temp than water, so you just need to get it up the a vapor point, and not boiling.
Figure out a way to catch the vapors and collect them back into a container.
We used to have 4 or 5 buckets going at a time in college, and the stuff that started to go to vinager got vapored off, and the pure grain got put in the wine! 120 proof VINO
" Here, Honey, have another glass.............."
<FONT COLOR="#800080" SIZE="1">[ 01-25-2004 16:49: Message edited by: Gunner46 ]</font>
