I gots that moonshine 190 proof
 

:eek:

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now what you think I'm makin....

Is that intended to be used as a drink or a solvent?

Drink :giggle: But it can be used as a solvent....you shoulda heard the old timer at the liquor store when I bought it :laugh: I took one little sip straight and it felt like I was drinking fire lol. It'll be much more tolerable in a week or so.

higher octane fuel. :giggle:


take a few shots and tell us how you feel afterwards....

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"CAUTION EXTEMELY FLAMMABLE, Handle with care"
"WARNING!! Overconsumption may endanger your health"
"Not intended for consumption unless mixed with non-alcoholic beverage"

Thats actually all in caps, and all on the bottle, but thats annoying to read.

I was never a real fan of 'murrican 'shine but when I lived in Ireland, I was really big on poitin. There's very little burn to the real stuff I'd get, but it sure would fuck you up.

We've been drinking some moonshine over here lately. I took it to the lab at work and tested it (I think it was only 35% alcohol). Was a nice drink though. IMHO, that 190 shit is good for nothing unless it is all you have.

O its good for sumthin.....I'm makin Limoncello :drool:

I made limoncello with the 190 proof everclear.

holy fuck.

My latest hobby. Goes well with diet coke.

you do know that has acetone in it right? read the label.

Puts hair on my chest.

Even with the time I spent in Italy, I never did manage to develop a taste for drinking Pledge...

Now, make some rum-balls or poundcake with that 'shine, then you might have something worthwhile.

to each his own. frankly i didn't like the full strength limoncello. it probably ended up about 150 proof or more but it wasn't as tasty as it could have been. Next time I think I'll start around 100 proof. or at least dilute the everclear by half.

The recipe I'm following does cut it in half. However much grain alcohol you use, you match it with an equal amount of simple syrup (Water & sugar). When all said and done it will only be around 95 proof and sweet. I tried some my buddy made and it was awsome... granted I love lemon in general. It had a great lemon taste, it was sweet, and then you got a little punch/heat from the alcohol, but it was VERY smooth.

I used to use Graves all the time. It's great for fortifying wussy drinks. I used to make chocolate shake type drinks when I had parties. Add a shot or two of Graves for some super powah. Actually, it's great for everything. Even better than vodka for making a beer into a "super beer" for people you want to fuck with and laugh at.

As for good high proof liqueurs, I had this recently:

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Supoirb

Just finished and its mmmmmm good! I love this shit!

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Recipe?

Cspense shops at the container store...

I know this because I saw those same bottles there when I was looking for a new bottle to store the coffee infused rum I made my brother for his birthday.

- L

holy crap, my limoncello took five weeks

I made a double batch (Go big or go home :giggle:)

(2) 750ml bottles of 95% / 190proof grain alcohol
(24) Lemons (probably could of used less, but the American came out in me...more = better and the lemons were on the small side)
6.5 cups of bottled water (tap would probably be fine)
6 cups granulated sugar

Wash the lemons very good with hot water and a brush or scrubpad then take the peel of the lemons off with a potato peeler (you only want the yellow, NO white otherwise it apparently makes it bitter) What I did was scrape the white off the back side of the peels with a knife after using the potato peeler.

Then just throw all the peels into a sealable jar with the grain alcohol and let it set in a cool dark place for 1-2 weeks (I was anxious so I only gave it 8 days) Next time I may let it sit a little longer, but I really am not sure how much more flavor would come out....I mean in the one week I did it, the peels turn pretty much white and became brittle to the point where they snap...

Then make a simple syrup with the sugar and water by bringing the water to a boil and adding the sugar until its all dissolved. Let it cool to room temp.

Strain the peels out of the alcohol (I used cheese cloth) and then mix with the cooled syrup....chill and ENJOY!


Ikea baby...$2.99 each

Coffee infused rum you say...more details please!

I read a few recipies that called for that, but I'm not sure how much better it would be....I mean in the one week I let mine brew, the peels turned very pale / almost white and were brittle to the point where they would snap....how much more flavor could be drawn out in an additional 30 days? One recipe even said let it brew for 45 days, then mix it with the water and sugar and let it set for another 45....I may try it at some point to see if it matters, but for the time being this shit is the bomb....seriously its so smooth with just a slight punch


This guy says two weeks :giggle:

The classic...

I'll be drinking FourLoko this weekend....I may get spendy and buy a 6-pack of Kona Pipeline Porter....or a bottle of Bailey's and drink it on the rocks.

FourLoko.... The Mad Dog 20/20 of 2010.

FL is only dumb when you take it seriously...like a bum drinking MD and thinking it's "good". I buy FL and laugh al lthe way home feeling like a cheapass doing something stupid. But that it's missing it's energy kick, I'll be mixing it with some Red Bull....hmmm.

Mine were the same... like lemon potato chips. I wonder if the strong alcohol dissolves the oils faster than, say, 80 proof.

Also, one big tip you might want to follow is using organic lemons. Whether you believe it's a sham or not, the peel gets the brunt of the pesticides and poisons from the grower and that's all you're using.

I plan at some point to try orangcello and limecello maybe.

bananachello...mmmmmm

What did you use? Grain alcohol or vodka? My buddy made half a batch with vodka and said it didn't come out as well as the batch with the grain alcohol (The peels still retained some of they're oils and such, whereas the grain alcohol sucked the life out of them). I thought about using organic lemons for that reason exactly, but ended up just using standard ones but cleaned the snot out of them. Orangcello sounds good....:drool:

There's a restaurant in town that makes what I guess could be called "pineapplecello". Huge chunks of fresh pineapple soaked in vodka for a couple of weeks, tapped off and served straight/chilled with or without a sugared rim on the glass (I like the sugar :greddy:). Freakin yummy. They make it in 5gal batches, I've made it at home in 1gal bottles but it's not been quite the same. Has not stopped me from making a few gallons of it though.

I used 190 everclear. basically same as you. I think next time I'll use a shorter steep time and just add more simple syrup to make it less firey.

I plan to do the same next time.....its real good but it'd be better if it was turned down a notch or two.

You got me thinking about the orangecello.....got some steeping now lol :giggle: I think its going to be real good. There is a lot more oil and juice in a orange rine vs the lemon. I even decided to make a VERY small batch with limes for shits and giggles. We'll see how it comes out.

Gotta by a big glass container.

crate and barrel has 5L jars with gaskets.

Really?! I went there and they didn't have anything, at least the one near me....bastards

my company sold the packaging machine that packages fourloko. I have spent many many hours in their plant over the summer. That shit is something else.

Cracking open a can right after it came out of the pasteurizer ... HORRIBLE IDEA

worst thing ive ever had.

seeing over 1400 cans pass through our machine each minute makes me never want to drink that crap ...ever

You fuckers. I'm gonna have to try this. I LOVE citrus fruits, and I love me some alcohol (who doesn't) and this sounds like fun. I love to create things anyway.

What about a tangecello? Tangerine has that nice sweet with a bit of sharp and subtle sour. I prefer tangerines over oranges any day. Will for sure be trying to lemon though. Just a smaller batch though, I don't want to make quite so much in case I don't like it.

I think my first batch was 3 everclear bottles worth. it was a lot. that was 4 years ago and I still have some.

I have 9 skinless lemons now. The fuck can I do with these things?

Make lemonade dir. I think Im going to try this with pineapple.

Fill Christmas stockings and laugh as kids find out that their gift is a lemon?

Don't think that would work too well.

Look at that, your right! I wish I woulda knew about that before.....o well I still may buy one so I have it for next time...

http://www.crateandbarrel.com/outlet...mp-lid/s495151

Starting to look like a rainbow up in hurr....:giggle:

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what's next, poopcello?

...

Coffee infused Rum
==============

750ml rum
1/2 cup coarse ground coffee
Pitcher
Cheesecloth
Funnel

Pour rum into pitcher. Add coffee and let it sit for 10-12 minutes. Put cheesecloth in funnel, pour rum back into bottle (or other appropriate container).

You'll have to pause from time to time to clear the grounds from the cheesecloth, otherwise it transfers much too slowly.

Simple, yet oh so effective...

- L

To anyone that is interested, I just finished my batch of orangecello (arancello) and limecello. Orange came out awsome, almost better then lemon....lime on the other hand is terrible (imo) It's very strong and "in your face" where lemon and orange are smooth. I think I have enough cello for about a decade now, especially since I rarely drink :giggle:

What about a lemon lime cello?

back on the wagon.

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(those are peeled oranges)

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Original recipe called for two 750ml bottles, 17 lemons, 6 cups sugar, and 5-1/2 cups water. I ended up using about 1L and 9-1/2 oranges. I'll probably bump up the sugar one cup and water one cup combined with the lower alcohol content and it should come out a bit smoother.

ata boy! ;)

Just started my first batch of limoncello. My recipe will be something like 12 lemons, 750ml Everclear, 5 cups water and 4 1/2 cups sugar. To you "veterans", how would you tweak that recipe if at all? I'd prefer smooth and easy to drink over knock your socks off strong. My recipe should make it roughly 60 proof, give or take 5-10. That's about all of the punch I need I think, but I don't want it to be too sweet, or too watery. Not sure on the exact amounts, though it is suggested to use equal amounts of all 3 components. Which would make it 750ml Everclear, 3 cups water and 3 cups sugar. Seems too strong in my mind.

Peeling 12 large lemons with a 20 year old all metal, dull as fuck potato peeler is not fun work. My hands won't function correctly for days. I followed it up by squeezing all 12 lemons into juice and the acid burned the fuck out of my hands. I'm club fisted for the rest of the night at least.


Also a good demonstration of polarizer filters. Hoya PL-CIR

without:
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with:
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I'd leave it how you have it. if it's too strong, you can always add some saturated sugar water later.

Try drinking that crap straight. I did something like 5 shots in a row and had to use Cepacol drops the whole next day lol.

If you want a good drink recipe, google "Krupnik."

My family makes it around the holidays with Everclear or Graves 190 proof. Deeeeelish - hot or cold.

you're very impressive.

I guess you're easily impressed ;)

It ain't real moonshine unless it comes in a quart jar!!:laugh:

it aint real moonshine unless it contains a little methanol and aldehydes

I think I'm gonna pull a Cspense and give it only 8 days. I started it last Saturday, and I will mix the batch tomorrow afternoon. I also don't see how more time could do much if anything, the peels are used up. Very pale yellow, on the verge of white, and crispy. Plus I'm excited and hate waiting. This is a test batch anyway, since I will surely need to fine tune on the later runs.

8 days will be plenty. I thought the same thing when I was brewing mine...the peals looking used up...ENJOY!

I pulled my peels after 8 days for the orange. I didn't feel they were as extracted as the two week lemons I did previously. They still had a lot of oils in them and were quite aromatic and flavorful.

if I were to give recommendations: next time, julienne the peels or run them through a food processor to increase surface-to-volume ratio.

then leave them in for two full weeks.