Prohibition hooch

[kawboy]

Watched a video on facebook this morning where they made what she called brandy, but said it isn't actually. Thought it looked neat and showed it to the wife. Well she ran with it. We made three gallon jars of it. No idea how much we'll end up with in four to six months. Hopefully a good way to use up some apples.

 

[TomKnollRFV]

If you go blind I guess we know it has a good punch!

 

[kawboy]

I'd suggest getting rid of the plastic wrap lid and go with airlocks.

Depending on what yeast and/or amount of sugar is used you are basically making an apple wine. Some yeast are more alcohol tolerant so you can get a higher proof. With some turbo yeasts you can get around 20% alcohol production in as little as 5 days with just sugar. These "washes" are better for distilling into neutral spirits but thats a different kettle of fish.

As for yield the apple will not beak down much so unless you have a press you will not get a lot of the retained juice out of them. You could food processor them and put the pulp in chees cloth and then squeeze to get some juice out.

If you can find unpasteurized apple cider that you like it makes a starter with a lot more yield.

Wine making is fun you just need to make sure everything is surgically clean and sealed properly or omnipresent yeasts and bacteria can infiltrate and make an "off" final product.



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This was a pretty basic recipe. Just slice apples, place in a jar in layers alternating with raisins and sugar. no specific measurements. Press down to lightly compress apples in jar. Kling wrap on top with a rubber band around it and a heavy book on top. Leave alone for four to six months. I'm actually surprised my wife started this, we aren't really drinkers anymore ( as I used a beer bottle as a masher☺). If it's disgusting, we're only out a couple bucks for raisins and sugar, and a couple of my fish pickling jars.

 

[kawboy]

The good thing is if the wrong bacteria get it most likely you'll end up not with a wine as intended but as cider vinegar.

The raisins add tannin and more sugar to help support good fermentation. That why it is a staple ingredient in prison wine AKA pruno.

I do use a lot of cider vinegar. Realistically, How much should we expect to get out of these gallon jars filled as such?

 

[kit s]

Watched a video on facebook this morning where they made what she called brandy, but said it isn't actually. Thought it looked neat and showed it to the wife. Well she ran with it. We made three gallon jars of it. No idea how much we'll end up with in four to six months. Hopefully a good way to use up some apples.

Had an old cook at place I worked and he had a 5 gallon earthen jug that he would put fruit and sugar in and left over cans of fruit cocktail syrup and all or any other fruit we had left over from meals (if it was canned he always saved syrup to add to jug). I think he also added few packages of yeast. He added more fruit through out summer. Jug was buried up to about 3/4 of its height. Covered with cheese cloth and a flat rock. At end of season he would have one of us dig it out and he would strain liquid out using a new cheese cloth. Bottoms up. He like his a little more mellow so he would add to his cup a little baking soda.

 

[kawboy]

If you can't press the apples and raisins then you will only get the liquid already in the jar so maybe a 1/3rd of the volume. If you can press the fruits (apples are about 85% water) then the liquid yield will go up much higher.

Thanks. Just pushed down a little with the beer bottle. When I add some more tonight I will mash a little more. I am surprised how much liquid appeared overnight.

 

[kawboy]

What is this stuff technically called? The gal in the videos said she gets corrected when she calls it Brandy. Personally I like the name 'Hooch'.

 

[kawboy]

What you are making is a "fruit wine". You could make it into a Brandy-esk drink if you distilled it.

Splitting a packet of wine yeast between the 3 jars will also go a long way in getting things fermenting faster and with better results verses waiting for omnipresent yeasts to do their thang. Worst case you could use some bread years but it will only result in 5% to 8% ABV whereas wines are the generally 10% - 14% ABV.

Thanks.

 

[SonnyE]

I do use a lot of cider vinegar. Realistically, How much should we expect to get out of these gallon jars filled as such?

My guess would be no more than a gallon.
But I could be wrong....

If you go blind I guess we know it has a good punch!

That was from people selling denatured Alcohol during Prohibition.
Which is poison.

I believe I would be more ascared of my rectum falling out...

 

[kawboy]

My guess would be no more than a gallon.
But I could be wrong....


That was from people selling denatured Alcohol during Prohibition.
Which is poison.

I believe I would be more ascared of my rectum falling out...

I would have to say I'm not really a fan of either one happening!