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Kurt Saxon & Other Fine Folk" Section

Making Your Own Booze Part II

Subject: the art of making alcohol
Date: Wed, 29 Oct 1997 01:02:07 PST
From: "Max Wilmarth" <bunnoi@hotmail.com>
To: cary@kurtsaxon.com

I used this article to make alcohol out of pure sugar. I fermented 5 pounds with hot water and yeast is a 5 gallon bucket. It took about a week. I then distilled it in my homemade still and got about 3 liters of high proof liquor. I purified it through a $20 water pitcher filter and drank all summer long. My problem was that I could not figure out how to make any flavored alcohol like whiskey or rum or anything like that. It seems to me that when you distill it you always just get colorless alcohol. How do you make other liquors beside this vodka like liquor? Any insights are much appreciated.
-Max

Dear Max,

Below you find the two inside columns from pages 806 and 807 of volume two of The Survivor. These recipes are in Dick's Encyclopedia Of Formulas And Processes. These are but a drop in the ocean of info to be found in this one volume alone. Incidentally where ever you find mention of x number of drops of a particular flavor extract or tincture you can rest assured that their formulas can be found in Dick's also.

You can order a copy of The Survivor vol. 2 for $32.00 (that's $25 for the book & $7.00 postage) via credit card simply by calling Kurt directly at 870-437-2999. Or you can send a check or money order to the address on Kurt's hp. As of this posting; Friday, October 1, 2010: We have Survivor #2 in print and in stock.

All The Best,

cary@kurtsaxon.com

P.S. I'd bet Kurt's readers would want to know how exactly how much yeast you used to get your three liters of hooch! If you'd e-mail me the info I'll tack it on right after this post script.

Subject: Re: alcohol
Date: Mon, 03 Nov 1997 18:23:09 PST
From: "Max Wilmarth" <bunnoi@hotmail.com>
To: cary@kurtsaxon.com

I put 5 pounds of C&H Pure Cane suagar in a clean 5 gallon bucket filled 3/4 of the way with warm water from the bathtub. I stirred and added water until I couldn't feel solid sugar on the bottom of the bucket when I reached my (clean) arm in. You don't want to contaminate the batch with germs. You want to make sure all the sugar is dissolved in the water. I then added 2 or 3 packets of yeast and stirred that in. It didn't seem to matter whether I used 2 or 3 as far as alcohol yield went. Don't use fast rising yeast. Just your regular Fleishelmann's yeast you find for $1 in the grocery store. The batch should start bubbling in about an hour. I put the bucket out in the Summer sun and had a fish tank stick-on thermometer on the bucket. It read about 80 degrees all the time. I timed the bubbles at about once every six seconds or so. The number changed drastically as it got colder and as it finished. Maybe one bubble every minute when it was done. When I opened the bucket the mixture was pinkish and smelled like wine. I hope everyone uses the sealed bucket with an airtight tube coming out the top and into a glass of water. It prevents air from getting in and you can see the bubbles. If you have anymore questions about my method-feel free to e-mail me.
-Max

 

 

 

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