Making Your Own Booze

To Our “Selected Works of
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” <>

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.

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,

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” <>

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.




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