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Thread: Moonshine

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    Moonshine

    After shoveling snow, and taking a walk in my new snowshoes, I wound up in my neighbors basement in front of his stove, having a few beers, some Fireball, and shooting the breeze. He says "I got something I want you to try". He get ups and grabs a jar of clear liquid. He opens it anf pours a shot, and gives it to me. I sniffed it, and HOLY COW! It was the most foul smelling liquor I ever smelled. So of course I took a tiny tiny sip. and YIKES. Strong and NASTY. I can even begin to describe the flavor, but it was as strong as Everclear. And NASTY tasting. So after BSing about it, one guy lights it on fire. It burned with a nice blue flame, we could see the flame, so it wasn't pure alcohol, but there was no yellow in the flame at all.
    So Foosters, since I never had moonshine before, it it supposed to be so foul? Is there such a thing as good tasting moonshine?
    If you don't know the way, you shouldn't be going there.

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    No, it's not for tasting, it's for getting plastered. If you want a strong alcohol that tastes decent, spiritus and honey

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    Pedaled too far. Artkansas's Avatar
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    Well, never had moonshine, but at one aerospace company, for Christmas, each year they would break out the 200 proof laboratory grade alcohol and we'd water it down to taste with orange juice or whatever suited our fancy. No bad taste at all.
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    You Know!? For Kids! jsharr's Avatar
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    I had a sip of moomshine and it was not something I would sit and sip and savor. Pretty much just grain alcohol. I know many shiners will add fruit or flavorings. I think they want to make it, bottle it and sell it as fast as possible, not put it in charred oak barrels to mature and mellow.

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  5. #5
    Curmudgeon in Training 20grit's Avatar
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    Good moonshine has a fine flavor. The problem is that good moonshine requires more input for less out put. You, likely, had some higher volume moonshine which uses yeast and higher content mashes. Usually, if it came from a high volume production run, it's not going to be as good. Sellers are in it to make money, as long as people continue to buy crappy stuff, they'll continue to make it.

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    Senior Member no motor?'s Avatar
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    Quote Originally Posted by 20grit View Post
    Good moonshine has a fine flavor. The problem is that good moonshine requires more input for less out put. You, likely, had some higher volume moonshine which uses yeast and higher content mashes. Usually, if it came from a high volume production run, it's not going to be as good. Sellers are in it to make money, as long as people continue to buy crappy stuff, they'll continue to make it.
    The one time I had some it was very fine. I was distilled by a guy I knew and trusted with a degree in chemistry who was very safety conscious, I'd be leery of drinking some that was made by someone I didn't know.

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    I tried the flavored stuff in Tenn at the factory and even it was nasty tasting.
    I've got your restraining order right here. [grabs crotch] Restrain this!

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    Curmudgeon in Training 20grit's Avatar
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    Moonshine is no different than other liquors. The stuff you buy in a store has been aged in barrels that impart a color and flavor. Otherwise, the ingredients are, generally, the same as any other whiskey. The barrel aging of liquor smooths out the taste and makes it more palatable for you ninnys.

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    I've only had commercially-made moonshine(with cherries, at that) so I can't comment directly. Vodka however is better the more it is distilled and filtered. Even bar vodka can be made palatable if you run it through charcoal to remove impurities.

    Everclear is just a legit version of white lightning, AFAIK.

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    Ethyl Alcohol is a nasty chemical- astringent burning-nasty.
    The moonshiners "make it" (yeast actually make it) with corn that they speed "ROT"- then distill.
    Of course it taste like shi%
    nasty chemical rotted corn ??
    Chocolate milk-tastes good
    Coca Cola-tastes good
    OJ tastes good
    Grape Juice-tastes good
    Blue Belle Home Made vanilla+ milk and chocolate syrup-taste good!
    Really good coffee -real cream -real sugar taste good!
    None of these involve an astringent chemical and rotting corn

    Putting it in charred oak barrels is to KILL THE NATURAL NASTY TASTE
    Same reason beer is drunk ice cold-kills the nasty bitter taste-
    Carbonation-distracts you from the nasty taste
    Alcoholic beverages-all taste like shi$$

  11. #11
    Nobody mconlonx's Avatar
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    I had some once. Home made label on the jar(!) said "Liquid Stupid." Not false advertising...
    I know next to nothing. I am frequently wrong.

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    Quote Originally Posted by phoebeisis View Post
    Ethyl Alcohol is a nasty chemical- astringent burning-nasty.
    The moonshiners "make it" (yeast actually make it) with corn that they speed "ROT"- then distill.
    Of course it taste like shi%
    nasty chemical rotted corn ??
    Chocolate milk-tastes good
    Coca Cola-tastes good
    OJ tastes good
    Grape Juice-tastes good
    Blue Belle Home Made vanilla+ milk and chocolate syrup-taste good!
    Really good coffee -real cream -real sugar taste good!
    None of these involve an astringent chemical and rotting corn

    Putting it in charred oak barrels is to KILL THE NATURAL NASTY TASTE
    Same reason beer is drunk ice cold-kills the nasty bitter taste-
    Carbonation-distracts you from the nasty taste
    Alcoholic beverages-all taste like shi$$
    SO much wrong with most all of this. Especially coffee and cream. PLAIN BLACK coffee is the best way to enjoy coffee, if its good coffee. Cream is only hiding the flavor...
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  13. #13
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    Quote Originally Posted by phoebeisis View Post
    Ethyl Alcohol is a nasty chemical- astringent burning-nasty.
    The moonshiners "make it" (yeast actually make it) with corn that they speed "ROT"- then distill.
    Of course it taste like shi%
    nasty chemical rotted corn ??
    Chocolate milk-tastes good
    Coca Cola-tastes good
    OJ tastes good
    Grape Juice-tastes good
    Blue Belle Home Made vanilla+ milk and chocolate syrup-taste good!
    Really good coffee -real cream -real sugar taste good!
    None of these involve an astringent chemical and rotting corn

    Putting it in charred oak barrels is to KILL THE NATURAL NASTY TASTE
    Same reason beer is drunk ice cold-kills the nasty bitter taste-
    Carbonation-distracts you from the nasty taste
    Alcoholic beverages-all taste like shi$$
    That was quite amusing and partially right, but I think you're wrong about all alcoholic beverages tasting like shiza. Personally I brew my own cider to my own specifications, it's quite dry and tart just how I like it and I can guzzle it until I shouldn't drink anymore all day.. hot warm tepid or cold. I also just had a batch of Coffee Wine come out that in a month or two should be quite delicious on it's own, aging it in a glass carboy no wood involved. In a way you're right about "rotting" but it's a specific type of "rot" and done in a controlled way (the main reason moonshine is outlawed still is so you don't die or go blind from some ninny doing it wrong) which is in reality a controlled chemical reaction slow term yes, but it works.

    More back OT here: I would love to know someone who could turn my coffee wine into a brandy but that's not in the cards, as it would be moonshine too.
    "Seriously is what I want to be, so I put on spandex and show off my gear, my junk, my thing, yes my ding-a-ling."

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    Quote Originally Posted by Artkansas View Post
    Well, never had moonshine, but at one aerospace company, for Christmas, each year they would break out the 200 proof laboratory grade alcohol and we'd water it down to taste with orange juice or whatever suited our fancy. No bad taste at all.
    Alcohol is hydrophilic, 100% alcohol will suck water out of the humidity in the air to equilibrate at 95% (190 proof). That is what everclear is. To keep labgrade alcohol from absorbing water from the air, they add organic solvents like benzene (that are bad for you, worse than the EtOH I mean). Then the whole mixture is hydrophobic.

    But who knows, EtOH + benzene diluted w/ whatever mixer maybe is no worse for you than filtering sterno through a sock which certainly has a long and celebrated history.

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    Quote Originally Posted by nymtber View Post
    SO much wrong with most all of this. Especially coffee and cream. PLAIN BLACK coffee is the best way to enjoy coffee, if its good coffee. Cream is only hiding the flavor...
    Coffee-is a bit bitter(not nasty like moonshine or as bitter nasty as hops-but bitter)-I drink it by the gallons-but it is bitter.The milk/cream and sugar make it "JUST RIGHT"
    Same story with chocolate-super dark chocolate-that 75% stuff-too bitter-milk and sugar make it PERFECT-yeah I eat LOTS of chocolate

  16. #16
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    Quote Originally Posted by RaleighSport View Post
    That was quite amusing and partially right, but I think you're wrong about all alcoholic beverages tasting like shiza. Personally I brew my own cider to my own specifications, it's quite dry and tart just how I like it and I can guzzle it until I shouldn't drink anymore all day.. hot warm tepid or cold. I also just had a batch of Coffee Wine come out that in a month or two should be quite delicious on it's own, aging it in a glass carboy no wood involved. In a way you're right about "rotting" but it's a specific type of "rot" and done in a controlled way (the main reason moonshine is outlawed still is so you don't die or go blind from some ninny doing it wrong) which is in reality a controlled chemical reaction slow term yes, but it works.

    More back OT here: I would love to know someone who could turn my coffee wine into a brandy but that's not in the cards, as it would be moonshine too.
    Yeah I like apple cider-the non alcoholic apple cider-just a bit more tart than apple juice with a HINT of carbonation.
    But the nice tart apple flavor is there to make it possible to gag down that ethanol.

    There is an azeotrope 95% ethanol 5% water that boils together at a lower temp than water-it distills as if it is a single liquid
    This is why you really can't buy 100% alcohol except as a chemical reagent.
    Some chemical trickery is involved in getting 100% ethanol-probably putting something in that forms another azeotrope with water(pure guess)-

    Now I do sorta like the taste of actual champagne-good CA or real champagne-used to drink Taylor champagne-made in NY of all places-??
    Not bad

    But Chocolate milk-or coffee with lots of half and half+ sugar- soooo much better- or hot chocolate mmmmmmm
    Yeah chocolate cream sugar mmmm hot chocolate made with some half and half mmmmm
    Cold weather-creamy sweet coffee-HUGE cup-lots of caffeine......mmmmm
    Or beer-practically carbonated urine!!

    I used to drink-PLENTY- but I never pretended it tasted good-
    hot chocolate good sweet real milk coffee-taste GOOD!
    Dad used to steal the cream off the top of the glass milk bottle for his coffee-mmmmm.

    You guys are as wrong as the lane controlling VCers- Bet they drink black coffee-and think it is good too!

  17. #17
    RIP Sonny RaleighSport's Avatar
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    If the coffee is good enough I drink it black
    "Seriously is what I want to be, so I put on spandex and show off my gear, my junk, my thing, yes my ding-a-ling."

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    Have a friend who is putting out 170proof consistantly. My favorite is flavored with cloves, very tasty! He built his rig and has made modifications to it and to his process. He is putting out a product I'd pay for if I had to. :/

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    Quote Originally Posted by leob1 View Post
    since I never had moonshine before, it it supposed to be so foul? Is there such a thing as good tasting moonshine?
    Illegally distilled and possibly adulterated alcoholic spirits are a major health hazard that is easily avoided.

    "Poorly produced moonshine can be contaminated, mainly from materials used in construction of the still. Stills employing used automotive radiators as condensers are particularly dangerous; in some cases, glycol, products from antifreeze, can appear as well. Radiators used as condensers also may contain lead at the connections to the plumbing. Both glycol and lead are poisonous and potentially deadly.

    Although methanol is not produced in toxic amounts by fermentation of sugars from grain starches,[3] contamination is still possible by unscrupulous distillers using cheap methanol to increase the apparent strength of the product. Moonshine can be made both more palatable and less damaging by discarding the "foreshot"—the first few ounces of alcohol that drip from the condenser. The foreshot contains most of the methanol, if any, from the mash because methanol vaporizes at a lower temperature than ethanol. The foreshot also typically contains small amounts of other undesirable compounds such as acetone and various aldehydes."

    -Wikipedia

    If it's not bonded liquor w/ a tax stamp you may go well blind or worse.
    This isn't 1930, buy a nice bottle of your favorite hooch at the local liquor store and enjoy, "moonshine" is for chumps.

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  20. #20
    A little North of Hell
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    white lightning

    Good Moonshine, is...good!

    http://www.juniorsmidnightmoon.com/legacy/

    Friend of mine brings me some non-tax stamp shine from NC.

    Damson berry and peach were the last two I drank, both xlnt.
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    Quote Originally Posted by Bandera View Post
    Illegally distilled and possibly adulterated alcoholic spirits are a major health hazard that is easily avoided.

    My thought exactly, which is why the taste consisted of just letting it touch my lips. It was foul stuff, not fit for drinking. I've never been a big neat liquor drinker, so it's not hard for me to avoid the stuff.
    If you don't know the way, you shouldn't be going there.

  22. #22
    Nobody mconlonx's Avatar
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    Sightly smoother than Everclear, still way harsh, like you are drinking an industrial solvent (because you are), but no idea about true proof--closer to Everclear 95% alcohol, than 151 rum (75.5%).

    If someone is touting their moonshine, with people brewing and winemaking at home, it could very well be a meticulous home distiller using quality ingredients as some janky backwoods distiller selling poison.
    I know next to nothing. I am frequently wrong.

  23. #23
    Ding! Bandera's Avatar
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    Quote Originally Posted by leob1 View Post
    My thought exactly, which is why the taste consisted of just letting it touch my lips. It was foul stuff, not fit for drinking. I've never been a big neat liquor drinker, so it's not hard for me to avoid the stuff.
    Smart move.

    Having lived in the area that "Moonshine" was traditionally produced w/ adulterated poisonous product for illegal mass liquor consumption it is now overrun by Meth production. Same folk, different poison.
    It's all sold as "The Good Stuff".......wink, wink......

    -Bandera
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  24. #24
    Ding! Bandera's Avatar
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    Quote Originally Posted by mconlonx View Post
    it could very well be a meticulous home distiller using quality ingredients as some janky backwoods distiller selling poison.
    And the consumer gets to titrate this by using their liver & ocular nerve ?

    There are so many tax-stamped and non-poisonous concoctions available on the corner why bother, it's not a cultural thing it's a public health hazard masquerading as something else.

    -Bandera
    '74 Raleigh International - '77 Trek TX900FG - '92 Vitus 979 - '10 Merckx EMX-3- '11 Soma Stanyan

  25. #25
    holyrollin' FlatTop's Avatar
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    Per the Wikipedia article, apparently it is possible for a slug of methanol to be produced with the for-consumption ethanol. I'll bet that's where the blindness-from-bad-hooch stories got their start.

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