Preview

Bla to the Bla Bla Bla

Satisfactory Essays
Open Document
Open Document
434 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Bla to the Bla Bla Bla
BLACK BEARDS RUM

Two pounds of brown sugar per one gallon of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash.

Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment.

Stonewalls Agave

One 23.5 oz bottle of agave nectar (from the sugar isle at Walmart), to every 3 quarts of water. One 4 oz packet of Turbo yeast for every ten gallon mix. Ferments for 7 to 14 days and distill.

WATERMELON-PEACH MOONSHINE BRANDY for five gallons

1 1/4 large watermelon
10 peaches
1 1/4 cup chopped golden raisins
15 limes (juice only)
25 cups sugar water to make 5 gallon wine or distillers yeast

Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.

WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY

10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated sugar water to make 5 gallons wine or distillers yeast

Bring 5 quarts of water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary. Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours. after cooling to proper yeast temperature, add activated yeast and recover with

You May Also Find These Documents Helpful

  • Better Essays

    Lab 5: Osmosis

    • 1044 Words
    • 5 Pages

    A) Add 5 grams of sugar to your 250ml graduated cylinder and then add water up to the 250ml mark. You will place a small piece of plastic wrap over the top of the graduated cylinder (or parafilm if you have that), and mix the sugar with the water. Then pour the contents into a small saucepan over the stove. You will fill the graduated cylinder up to the 250ml mark again and then pour the tap water into the saucepan as well. You will now heat the mixture on the stove and stir until the sugar has dissolved. Once this has happened, you will remove the solution from the saucepan, pour the solution into a container and label that container 1% sugar solution.…

    • 1044 Words
    • 5 Pages
    Better Essays
  • Good Essays

    |2 pieces of fresh grape |20 pieces of dry raisin |Benedict’s solution |1.5% glucose solution |1 x 1 ml pipette |…

    • 694 Words
    • 3 Pages
    Good Essays
  • Satisfactory Essays

    lab 6

    • 798 Words
    • 4 Pages

    3% hydrogen peroxide, a household blender, potatoes (3 medium size potatoes, that are peeled and quartered), tap water, 8 test tubes, 8 transfer pipets, sugar packets, salt, a small saucepan, a refrigerator with a freezer, stove, 4 clear plastic cups, tongs (to remove test tubes from boiling water), 4 coffee cups, cheesecloth to filter the potato extract, a wax pencil or Sharpie marker, a ruler, scale or balance, 250 ml graduated cylinder, and oven mitt or tongs.…

    • 798 Words
    • 4 Pages
    Satisfactory Essays
  • Powerful Essays

    commercial bleach lab

    • 501 Words
    • 3 Pages

    2) Dilute to the 100 mL mark with distilled water. Put the stopper on and mix well.…

    • 501 Words
    • 3 Pages
    Powerful Essays
  • Good Essays

    Rock Candy Research Paper

    • 705 Words
    • 3 Pages

    You first boil water and start to slowly stir in sugar, you keep adding sugar while it starts accumulating at the bottom of the container. The sugar will not dissolve, this means your sugar solution is saturated.4 By not using saturated sugar solution it will slow down the crystalizing process of sugar rocks. After you have an adequate amount of sugar in the container, pour the solution in a separate glass jar and place it in a refrigerator. Check on the solution after about 24 hours and you should see crystals start to form. If you want color put dye in the solution and it should start to look like the image above.4 when you have obtained all the sugar rocks you want, then you can drain the rest of the liquid and enjoy the rock…

    • 705 Words
    • 3 Pages
    Good Essays
  • Powerful Essays

    Differential Staining

    • 1608 Words
    • 7 Pages

    For this experiment I needed: 1 Distilled water, 1 Paper towels, 1 10%-bleach or 70% alcohol solution, 1 Zip bag, 1 Pan to heat agar, 1 Isopropyl alcohol (rubbing alcohol), 1 Cultures: S. epidermidis and L. acidophilus, 1 Gloves, Disposable, 1 Pencil, marking, 11 Petri dish, 60 mm, 2 Candles (flame source), 1 Thermometer-in-cardboard-tube,6 Test Tube(6), 16 x 125 mm in Bubble Bag, 1 Test tube holder, 1 Test-tube-rack-6x21-mm, 1 Pipet Graduated Small (5 mL), 1 Baker’s Yeast Packet – Saccharomyces cerevisiae, 1 Agar, MRS - 18 mL in Glass Tube, 4 Agar, Nutrient - 18 mL in Glass Tube, 1 Broth, Nutrient - 5 mL in Glass Tube, 2 Inoculation Loop, Plastic, 1 Mask with Earloops (11) in Bag 5" x 8"…

    • 1608 Words
    • 7 Pages
    Powerful Essays
  • Good Essays

    When we experimented we set out all of our materials. Our materials were a fermentation bottle, one rubber stopper, one bubbler, one measuring beaker, 2 ml of yeast, 10 ml of warm water, and 30 ml of corn syrup. The first step we took was taking the measuring beaker, measuring 10 ml of warm water, and adding the 10 ml of warm water to the fermentation bottle. We then took the measuring beaker again, measured 2 ml of yeast, and added the 2ml of yeast to the warm water in the fermentation bottle. After that, we mixed both yeast and water gently until it was thoroughly dissolved. Then we took our measuring beaker again, measured 30 ml of corn syrup, and added the corn syrup to the mixture in the fermentation bottle. Soon after that, we swirled our mixture together. Then we put the rubber stopper on the fermentation bottle. We then took our bubbler and filled the bubbler with water until the water settled into the bottom and up to fill the two lines. We then inserted the bubbler…

    • 483 Words
    • 2 Pages
    Good Essays
  • Good Essays

    Moonshine Research Paper

    • 961 Words
    • 4 Pages

    The result of the chemical reaction is alcohol. First the sugar dissolves in the water. The fermentation process depends on the type of yeast and determines when it should be ready. In this recipe the mash can ferment from somewhere around six to fourteen days. You will know when the mash is ready when it stops bubbling. You can use a screen wire or a tee shirt to filter the sour mash. There are many different devices that can be used for a still but a plenty efficient item is a pot still. The kettle should have copper tubing and also an accurate thermometer. A hole for the thermometer and a hole for the copper tubing must be drilled. After your holes are drilled, it is time to connect the condenser. Making the condenser may be the most difficult part of the process. One inch copper should be wrapped in a spiral and be sure to assure there are zero kinks. The copper needs to be thoroughly sealed and dried. Test runs to ensure it is properly sealed is also a good idea. As soon as the condenser and the pot still are set up you will need to pour the sour mash into the pot and heat it to 173 degrees Fahrenheit (Manning). After pouring the mix into the pot, be sure to place a cork or stopper into the spout of the kettle. Then carefully watch the thermometer until it reaches the necessary temperature. As the temperature rises, the alcohol will rise to the top of the pot. As the alcohol heats…

    • 961 Words
    • 4 Pages
    Good Essays
  • Satisfactory Essays

    Add the sugar, golden syrup and water and simmer the mixture until the sugar has dissolved.…

    • 550 Words
    • 3 Pages
    Satisfactory Essays
  • Good Essays

    Gather all equipments and ingredients: 2 tbsp of olive oil, 2 tbsp of fine brown sugar, and 1 tbsp of honey.…

    • 991 Words
    • 4 Pages
    Good Essays
  • Satisfactory Essays

    Problem statement: How can I figure out whether different substances when mixed with water create a solution or not.…

    • 508 Words
    • 3 Pages
    Satisfactory Essays
  • Better Essays

    Place beaker on scales and zero the scales 2. Measure 5g of fructose by placing it in the beaker 3. Take beaker off the scales and add 100mL of distilled water and stir for 30seconds to form a sugar solution 4. Measure 5g of yeast powder in the plastic container on the scales 5. Add the yeast to the sugar solution in the beaker and stir for 2 mins 6.…

    • 1264 Words
    • 6 Pages
    Better Essays
  • Satisfactory Essays

    Reaction Paper

    • 1715 Words
    • 7 Pages

    Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.Serve in: Cocktail Glass…

    • 1715 Words
    • 7 Pages
    Satisfactory Essays
  • Good Essays

    salt in a blender and puree until smooth. Correct the seasoning, adding more salt or…

    • 1505 Words
    • 17 Pages
    Good Essays
  • Satisfactory Essays

    BIAB 2012

    • 759 Words
    • 4 Pages

    Crush the grain in a mill (if not ordered pre-crushed). MINIMUM REQUIREMENTS 2. Collect water in boil/mash kettle. For most 3–gallon recipes, start with 5.5 gallons of good-quality drinking water. It’s easier to adjust after the boil if the final wort volume is under 3 gallons than vice versa.…

    • 759 Words
    • 4 Pages
    Satisfactory Essays