Home made Hooch (1 Viewer)

Older Than Dirt

Wanderer
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Mar 5, 2019
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60
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Porto Pt
A compound bucket is 5 gallons. You pour off 4 and a bit gallons post-fermentation. With a reasonable yield, when you freeze the results, you have almost a gallon of high-octane peachjack.

Much too good for the pigs till they mold. Ferment those bitches.

The pigs will dig the slimy dead yeast and fruit residue (the part you don't use to make bread and sourdough starter) even more than they will dig the fresh peaches, although there will be less of it of course. Brewery waste is some prime pig chow.
 
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We sell all kinds of other stuff in our Etsy store!

BradKajukenbo

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Jun 5, 2019
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Redding, California
When I was a kid, we'd have a ball watching the deer get sauced up on rotten apples. On occasion a drunk brown bear. My grandfather would make some great AppleJack though.
 

Older Than Dirt

Wanderer
Joined
Mar 5, 2019
Messages
223
Age
60
Current Location
Porto Pt
Be like grandpa and make that peachjack.

I am trying to remember the author of the classic scientific paper on drunk, and high-on-drugs, animals in the wild. Will post it here if i overcome the Old-Timer's Disease and remember dude's name- someone i've met. Shameful.
 

iamwhatiam

Burrito fund contributor
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Current Location
Darrington, WA
I will just add my 2 cents here.

1) Sterilize everything you use if you don't want to risk bacteria ruining your stuff. Campden tablets are good for this. Campden tablets also used to help stop the growth of wild yeasts. If you are using wine yeasts and don't want to take a chance with wild yeasts (unpredictable results) you should use campden tablets in your wine must the first day....let it sit 24 hours, then add your wine yeast. They aren't that expensive, I order a big bag of them on hand. You can literally buy a 100 count for a few bucks.

I usually freeze all the fruit I use for making wines and then thaw them when I'm ready to begin brewing. This helps to break down the cell walls of the fruit. I've heard that sometimes using boiling water can impart off flavors, so I always use real hot (not boiling water). Same thing if you crush some fruit, depending on what kind it is. The seeds can impart unwanted flavors. And with rhubarb, I just chop up the fruit and add straight sugar over it and this lets the rhubarb "bleed" out its juices. Use a muslin bag or cheesecloth or panthose or something similar to contain all the fruit bits in.
 

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