Durexx
Mangaka Apprentice
2
MONTHS
2 2 MONTHS OF SERVICE
LEVEL 1
500 XP
It involves a stove, and anyone who says booze isn't food is a liar.
Moonshine Recipe
Ingredients
- Turbo Yeast or Whiskey Yeast
- 5 Gallons of Water
- 8.5 Lbs of Flaked Corn Maize
- 1.5 Lbs of Crushed Malted Barley
Creating the Mash
01) Place Mash Pot on Heat Source, Pour in 5 Gallons of Water
02) Heat Water to 165 °F
03) Turn Off Heat, At 165 °F stir in 8.5 Lbs of Flaked Corn Maize
04) Stir Continuously for 7 Minutes
05) Stir for 30 Seconds Every 5 Minutes Until Temp Cools to 152 °F
06) At 152 °F Stir in 1.5 Lbs of Crushed Malted Barley
07) Stir for 30 Seconds Every 20 Minutes Until Temp Cools to 70 °F
08) At 70 °F Add Yeast
09) Aerate the Mixture for 5 Minutes (Pour Mix Back and Fourth Between 2 Containers)
10) Pour Mix Into Fermenting Bucket
Fermenting the Mash
01) Ferment for 1-2 Weeks
02) Sample Liquid from the Top of the Mash and Place on a White Sheet of Paper
03) Add Several Drops of Iodine to the Sampled Liquid, Iodine Will Turn Blue in the Presence of Starches, i.e. The Mash is Still Fermenting
04) Siphon Your Mash Water out of the Mixture
05) Strain Your Mash Water Through a Cheesecloth
06) Adjust the pH Levels of the Mash Water to 5.8-6.0 pH (Add Citric Acid to Lower pH, and Calcium Carbonate to Heighten pH)
Distilling
01) Heat Filtered Mash to 150 °F
02) Turn Heat Source Up Until Drips From Condenser Speed up to 3-5 Drips Per Second
03) Turn Heat Down Slightly to Maintain 3-5 Drips Per Second
04) Collect Distilled Mash in Several Containers
05) The First 5% of Production is the Foreshots and Shouldn't Be Ingested
06) The Next 30% Produced is the Heads and Shouldn't Be Ingested
07) The Next 30% Produced is the Hearts and Can Be Ingested
08) The Last 35% Produced is the Tails and Should Either Be Distilled Further or Thrown Out
Moonshine Recipe
Ingredients
- Turbo Yeast or Whiskey Yeast
- 5 Gallons of Water
- 8.5 Lbs of Flaked Corn Maize
- 1.5 Lbs of Crushed Malted Barley
Creating the Mash
01) Place Mash Pot on Heat Source, Pour in 5 Gallons of Water
02) Heat Water to 165 °F
03) Turn Off Heat, At 165 °F stir in 8.5 Lbs of Flaked Corn Maize
04) Stir Continuously for 7 Minutes
05) Stir for 30 Seconds Every 5 Minutes Until Temp Cools to 152 °F
06) At 152 °F Stir in 1.5 Lbs of Crushed Malted Barley
07) Stir for 30 Seconds Every 20 Minutes Until Temp Cools to 70 °F
08) At 70 °F Add Yeast
09) Aerate the Mixture for 5 Minutes (Pour Mix Back and Fourth Between 2 Containers)
10) Pour Mix Into Fermenting Bucket
Fermenting the Mash
01) Ferment for 1-2 Weeks
02) Sample Liquid from the Top of the Mash and Place on a White Sheet of Paper
03) Add Several Drops of Iodine to the Sampled Liquid, Iodine Will Turn Blue in the Presence of Starches, i.e. The Mash is Still Fermenting
04) Siphon Your Mash Water out of the Mixture
05) Strain Your Mash Water Through a Cheesecloth
06) Adjust the pH Levels of the Mash Water to 5.8-6.0 pH (Add Citric Acid to Lower pH, and Calcium Carbonate to Heighten pH)
Distilling
01) Heat Filtered Mash to 150 °F
02) Turn Heat Source Up Until Drips From Condenser Speed up to 3-5 Drips Per Second
03) Turn Heat Down Slightly to Maintain 3-5 Drips Per Second
04) Collect Distilled Mash in Several Containers
05) The First 5% of Production is the Foreshots and Shouldn't Be Ingested
06) The Next 30% Produced is the Heads and Shouldn't Be Ingested
07) The Next 30% Produced is the Hearts and Can Be Ingested
08) The Last 35% Produced is the Tails and Should Either Be Distilled Further or Thrown Out