vernon
Harder than Ronnie Pickering
Unlikely to be sherry, as that's fortified - ie alcohol is added after fermentation.
Ok Sherry flavoured.
Whereas the oversweet blackberry wine that I put through a school's still - that was something else.
Unlikely to be sherry, as that's fortified - ie alcohol is added after fermentation.
I think that you can only get to about 17% ABV with just fermentation. If you want to go higher, you need to start distilling. There are loads of clips on Youtube about it. Be warned that it is illegal and , if you get it wrong, you risk blindness and death from chemical poisoning.The video was very helpful,even if he did waffle on a bit. He said it would produce alcohol of about 8 to 10 percent,but i want it stronger does anyone here know how to do that?
I think that you can only get to about 17% ABV with just fermentation. If you want to go higher, you need to start distilling. There are loads of clips on Youtube about it. Be warned that it is illegal and , if you get it wrong, you risk blindness and death from chemical poisoning.
Edit: I forgot. I think you can concentrate your brew by freezing off excess water.
The video was very helpful,even if he did waffle on a bit. He said it would produce alcohol of about 8 to 10 percent,but i want it stronger does anyone here know how to do that?
Go to Aldi and buy some of their cheap vodka.
Distilling, like Slomotion said, can be a risky business. Alcohol vapour is explosive at quite small concentrations and if you condense vapour from the wrong temperature range, you could end up with methyl alcohol and other nasties in your hooch. I had access to quick fit glassware, water baths and National Physics Laboratory calibrated thermometers and reflux distilled my blackberry wine. It wasn't a fast process and the yield was quite small - a bottle of hooch from a demijohn and it took ages to do. The product was tasty but not really worth the hassle obtaining it - it required constant monitoring.
I had a manual for constructing a range of stills and all of them looked a bit dodgy. The accompanying text didn't fill me with confidence and it languished on a shelf in my man cupboard until I sold it through Ebay with suitable warnings in the text.
Steven Molaro achieved 14% with his white prison wine. Scroll down to Vol. 8, taking note of the other interesting consumables as you go.The video was very helpful,even if he did waffle on a bit. He said it would produce alcohol of about 8 to 10 percent,but i want it stronger does anyone here know how to do that?
Vernon, how about this? You go and buy a load of cheap Aldi vodka and then distil it to increase the ABV from say 40% to 85%. OK, you won't actually gain any ethanol but you might get a true "Firewater" experience. My question is, would distilling an already pure product eliminate the risk of producing a poisonous final tipple?Go to Aldi and buy some of their cheap vodka.
Distilling, like Slomotion said, can be a risky business. Alcohol vapour is explosive at quite small concentrations and if you condense vapour from the wrong temperature range, you could end up with methyl alcohol and other nasties in your hooch. I had access to quick fit glassware, water baths and National Physics Laboratory calibrated thermometers and reflux distilled my blackberry wine. It wasn't a fast process and the yield was quite small - a bottle of hooch from a demijohn and it took ages to do. The product was tasty but not really worth the hassle obtaining it - it required constant monitoring.
I had a manual for constructing a range of stills and all of them looked a bit dodgy. The accompanying text didn't fill me with confidence and it languished on a shelf in my man cupboard until I sold it through Ebay with suitable warnings in the text.
Vernon, how about this? You go and buy a load of cheap Aldi vodka and then distil it to increase the ABV from say 40% to 85%. OK, you won't actually gain any ethanol but you might get a true "Firewater" experience. My question is, would distilling an already pure product eliminate the risk of producing a poisonous final tipple?
Agreed from the OP, I'd imagine it'd been distilled in one way or another, I think using a freezer will still give you strong enough alcohol to do serious damage. Although equally it could be that it wasn't the strength, but poisoning from what was in it, especially if they weren't overly careful with the components they were using and hygiene in general. Also, it's all made up, it doesn't mean it could really happen media types are terrible like that.