ACHOHOL.ONE - How to make Booze
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One of
the easiest things to make in my opinion is alcohol. It is easy to
make and has many uses.
You can make Ethyl Alcohol simply by fermenting corn, p
otatoes, sugar cane, barley &
hopps, grapes, etc and then distilling the alcoho
l and purifying it. I recommend corn because
it is inexpensive and it
already has its own sugar & yeast, unlike potatoes. Also that is
what I use
and it seems to work fine.. and is also a great american tradition (moonshine).
First you must obtain (steel) a holding tank. I recommend those 6 gallon
alhambra
water jugs which are often left on porches and in driveways for refill
s. Now go buy a
shitload of fresh or frozen corn. Frozen will be easier
to deal with because it is already cut
off the cobb. Put about 10 bags of corn
in each jug, because the CO2 being released sometime
pushes it up and you could
get the shit all over your floor. Add just enough luke-warm water
to cover the
surface and leave the top off (exposed to air) for about 2 weeks in room
temper
ature. After a few days it will look & smell like puke, and it will bubble a li
e. After the bubbling stops, you must distill it, I am not sure the boiling poi
nt of alcohol, so look it up or ask a science teacher or just
keep it a few degrees below that
of water (95-99 c), this will boil the alcohol
off into the retainer and leave the puke and
water behind, if you boil it to hi
gh some of the corn or water will go over with it and
you’ll get that whiskey
flavor and a lesser proof. If you do it right you should get 200 proof
ethyl al
cohol with no whiskey flavor, so take your time distilling. If you get big bubb
les, they are water, lower the temperature. Anyway once your done, pour
it through activated
charcoal to remove the nasty shit that make you retarted &
blind. Now you have 200 proof
ethyl alcohol that is safe to drink, but before
you do so I recommend you water it down a
little with distilled water, or you’l
l p
robably die the first swig. Try making it
50/50 to get 100 proof. Oh
yea, you can make any proof you want but you better keep it under
100 proof, 15
0 proof for very experienced drinkers (derilects). I myself have never had
anything above 138 proof and that was probably the worst exerience of my life.
Try pouring
some in punch or orange juice. Remember that proof is roughly perce
ntage * 2, so 50 % alcohol
would be 100 proof, 43% would be 86 proof, etc.
here is a list of what ferments into
what (flavor)
ingrediant product usual proofage
potatoes vodka 100
sugar cane rum 86-94
corn whiskey 86-132
barley & hopps beer 4-6
grapes wine
22-30
corn moonshine 100-151
If you don’t know how to make a still, look it up in
a science book, encycloped
ia, or the text file by Lex Luthor.
I take no
responsibility to whoever fucks up and gets retarted, blind, or just
dies.
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