DISCLAIMER:Distilling without a license may be against the law where you
live! Be sure to check the local, state, federal, and/or national laws of your
country before distilling!
Dangerous laboratories does not condone or
practice illegal distilling in any way, shape or form. The information provided
herein is for educational and informational purposes
only.
Ingredients:
3 Parts Corn Meal by weight (coarsely ground if
possible)
3 Parts White Cane Sugar by weight
1 Part Brewer's Malt
by weight (available at brew supply house)
1 packet Yeast
1/2 Cup
Orange Juice 1. Mix the Orange Juice and Yeast in a glass. Set this glass aside
until step 9. Leave the glass at room temperature.
2. Mix the Corn
Meal and Sugar in a bowl.
3. Fill a pot with 1 gallon of water for
each pound of corn/sugar mixture.
4. Heat water to 120 degrees
fairenheit (use a meat thermometer). Do not let this mixture get hotter than 140
degrees fairenheit. Slowly stir in corn/sugar/malt mixture.
5.
Cook this mixture called "Mash" about 1 hour on low heat (stirring occasionally
to avoid burning the mash). Keep mixture at 120 degrees fairenheit, no hotter
than 140 degrees.
6. Remove a small amount of the cooking mixture
and put in a disposable cup. Add a few drops of tincture of iodine to this
mixture in the disposable cup. If the mixture turns a dark purple, the mash
hasn't cooked all the way. If the mixture is only slightly purple, it is fully
cooked. Throw out the disposable cup and its contents. NOTE - DON'T REUSE THIS
MIXTURE OF IODINE AND MASH. IODINE IS POISONOUS.
7. If the mash
has cooked all the way, proceed to step 8. If the mash isn't done, cook it for a
bit longer (maybe 15 minutes), and go back to step 6.
8. Wait
until the mash has cooled to room temperature.
9. Add the orange
juice/yeast mixture as soon as it (the orange juice/yeast mixture) is foaming
slightly on the top.
10. Put the mash in a suitable container for
fermenting. You can use an old plastic milk jug or a plastic water cooler
bottle. There should be some room at the top to hold the foam that will be
created. DO NOT CAP OFF OR CLOSE THIS CONTAINER SO IT IS AIRTIGHT! THIS PROCESS
CREATES LARGE AMOUNTS OF CARBON DIOXIDE GAS WHICH WILL CAUSE A CONTAINER TO
EXPLODE WITHOUT WARNING! You can use cheesecloth or a handkerchief to cover the
container. The best thing to use is an airlock (found at a brewer's supply
house). Make sure to keep the container at room temperature (65-80 degrees
fairenheit). Extreme temperatures will destroy the fermentation
process.
11. After 10 days, taste a few drops of the mixture. If
it tastes like alcohol or is slightly sour, it is ready. If it tastes sweet, mix
up some new orange juice/yeast mixture and go back to step 9.
12.
Strain the mixture through a screen or coffee filter and proceed to the distilling
process
