tvcannon
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Posts posted by tvcannon
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The other day, wife cooked up a big pot of pinto beans out of a big grocery original packaging she claims we bought and put on the shelf more than 10 years ago. They had been sitting in the pantry with the bag opened sometime long ago, with a clothespin sealing the bag, though the pantry is well climate controlled. Just saying, those 10 year old pintos, not stored with any care at all inside the house, tasted GREAT. Maybe my nose was working better that day, but they smelled GREAT as soon as the pot started boiling. Almost makes me wonder if age can improve certain things. :)
Age certainly helps red wine (as well as whites and blushes within reason). Back on topic, though. Stock what you eat; eat what you stock.
TC
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it was the guy that played T-dog. I read an article right after his demise that had a blurb about Hines doing a guest role at his urging.
Yep. They played college ball together at UGA.
TC
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I have all the ecomics as well, but I'm holding off reading them so as not to spoil the tv series. :O
Yes, it's that good!
TC
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Let me first say... I have no first hand knowledge about anything to do with making alcohol ! :ugh:
But, I can tell you this...
If you get caught distilling, one of your charges will be not paying the tax on the alcohol at that location.
This is every Mason jar with shine... mash that is in the still... and ALL mash on sight!
If you got the idea that they are going to believe that you're really making beer or "corn wine" with a still next to the mash barrel... it ain't a going to happen! :rofl:
Now... if you got fruit fermenting, or making beer, you better not have a still anywhere around that location!
They also know rum is make from molasses, sugar, or other cane, like sorghum.
The bottom line is... if they show up, somebody run their mouth!
Don't forget that raw sugar also counts toward the alcohol tax.
I did not mean to imply having a still near homebrew is a good idea; I was simply pointing out that fermenting any must (in my last post, the must happened to be corn mash) is legal. I cannot imagine corn wine would taste very good; so, good luck convincing the law that was your intention (I do confess to never having tried it though). I do not own a still; I do homebrew (primarily fruit wine) and stay under the legal gallon limit for my household.
I absolutely agree that, if someone is actively distilling, talking about it drastically increases their chances of being caught. That is really what surprises me most about the shiners in the show Moonshiners.
TC
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If 30% of Americans are firearm owners, imagine if this had been an SHTF scenario where 100% of the populace was scrounging for food. As difficult as you think finding pmags, 5.56/.223, or .22lr is, just imagine looking for staple foods where over three times the people are out for the same things. Stock up now; prepare for the worst; rotate your stock; and live ready.
TC
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Your uncle told you right. To much heat and you take a chance on scorching the mash.
Many of the old stills used in Alabama used double-walled stills and used steam for heat. This prevented burning the mash.
If you apply heat slow, the alcohol will regulate the mash temperature as it vaporizers. As the alcohol percent drops in the mash it will get hotter.
By-the-way... "mash" is fermented grain before distilling whiskey, bourbon, etc.
It's called "wash" if fruit is used to make brandy, apple jack, etc.
Don't know any small "legal" distillery. You may have to search around on the net and see if you can find one?
To add to the completely correct statement here. Mash is completely legal just like homebrewing anything else. Distillation of the homebrew is where things get complicated (legally speaking).
TC
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My uncle told me to never run it too fast. Just get a steady stream and hold it.
He as told me that you can taste the difference if it is run too fast.
A little birdie told me that running around 180F is ideal. Nice little trickle.
Serious anyone know of a small distillery that is opening anytime soon. I think I want to change jobs and make some legal moonshine. It would be a dam good change of pace for me. I don't have the funds to even think about starting my own distillery.
I wish I did. The startup costs of a distillery are prohibitive to getting into the business. I have a passion for homebrewing but do not distill for legal reasons.
TC
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Thanks for the reply, musicman.
I'm looking to reload 9mm mainly, but I also shoot .45 and .223/5.56. I have a little exposure to reloading; my wife's uncle showed me around his bench explaining the differences between single stage and progressive presses among other things. We talked for some time. Unfortunately, he lives in Arkansas, and we do not get over there often.
I am more than willing to read anything you recommend, but I would rather not purchase any equipment until I have a better understanding of the process. I'll track down the Lee book and be in touch over TGO messaging.
Thanks,
TC
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I realize that I am new here and hope this isn't out of line, but I am looking for a reloader in middle TN that I can shadow to learn the craft. I offer my hands for your knowledge and patience. Anyone in the area want to take on an apprentice? I live in Franklin.
TC
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Techinally, its 100 gal per adult living in your household, up to 200 gal a year. I have found that my homemade wine taste so much better tan store bought.
Absolutely agree! Homebrew is better than store bought. I have friends with tannin allergies, and they are able to drink homebrew wine.
Tom
Pay it forward
in Gear Classifieds
Posted · Edited by tvcannon
GONE
Deviating from this thread a bit as I am not willing to ship this ammo, but I felt my offering fit best in this pay it forward thread rather than starting a new thread. So, without further delay, I offer 50 rounds of 7.62x54R FTF in Franklin (just south of Nashville).
PM if interested.
TC