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maing a still


— Posted by future jarhead on 9:23 pm on April 8, 2002

i need plans for a eazy cheap good still    small i prefer


— Posted by future jarhead on 9:24 pm on April 8, 2002

i ment making a still to brew some liquor to sell


— Posted by 4N4rKi3 b0mZz3 r k3w on 6:21 am on April 9, 2002

You better have this figured out… How do you plan on seperating the methanol? Or are you just gonna have a bunch of customers with a short life span and no eyesight?


— Posted by somefukinsnapov on 8:24 am on April 9, 2002

hahahaha here he goes again…why do you need methanol to brew”liqour”…was there a specified type of liquor?..i didnt see one…..goe s to show ur not quite up to scratch on your shit ‘anrarkists bums r kold!’


— Posted by IcedMetal on 8:38 am on April 9, 2002

@original poster,

Looks like you have watched too much Simpsons.


— Posted by Rebo on 4:16 pm on April 9, 2002

kablammmmoh! Seriously though, he’s right-trace amounts of methanol with naturally occur with alot of distillations-and it will blind & or kill you. Just add a pinch of yeast & cup of sugar to apple cider & leave it for a week. In high school I used to ferment cider & got it up to around 16% alchol


— Posted by 4N4rKi3 b0mZz3 r k3w on 4:18 pm on April 9, 2002

I ferment my own wine right now and would really like to know how this guy plans to filter out the methanol… Then I’ll be distilling up a storm.


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