Making Your Own

One of the easiest things to make in my opinion is alcohol. It is easy tomake and has many uses. You can make Ethyl Alcohol simply by fermenting corn, potatoes, sugar cane, barley & hopps, grapes, etc and then distilling the alcohol and purifying it. I recommend corn because it is inexpensive and it already has its own sugar & yeast, unlike potatoes. Also that is what I use. it seems to work fine, and is also a great American tradition (moonshine).

First obtain a holding tank. I recommend those 6 gallon alhambra water jugs which are often left on porches and in driveways for refills. Now go buy a shitload of fresh or frozen corn. Frozen will be easier to deal with because it is already cut off the cobb. Put only about 10 bags of corn in each jug because the CO2 being released sometime pushes it up and you could get the shit all over your floor. Add just enough luke-warm water to cover the surface and leave the top off (exposed to air) for about 2 weeks in room temperature. After a few days it will look & smell like puke, and it will bubble a little.  After the bubbling stops, you must distill it. I am not sure of the boiling point of alcohol, so look it up or ask a science teacher or just keep it a few degrees below that of water (95-99 c), this will boil the alcohol off into the retainer and leave the puke and water behind, if you boil it too high some of the corn or water will go over with it and you'll get that whiskey flavor and a lesser proof. If you do it right you should get 200 proof ethyl alcohol with no whiskey flavor, so take your time distilling. If you get big bubbles, they are water, lower the temperature. Anyway once your done, pour it through activated charcoal to remove the nasty shit that make you retarded & blind. Now you have 200 proof ethyl alcohol that is safe to drink, but before you do so I recommend you water it down a little with distilled water, or you'll probably die the first swig. Try making it 50/50 to get 100 proof. Oh yeah, you can make any proof you want but you better keep it under 100 proof, 150 proof for very experienced drinkers (derilects). I myself have never had anything above 138 proof and that was probably the worst exerience of my life.  Try pouring some in punch or orange juice. Remember that proof is roughly percentage * 2, so 50 % alcohol would be 100 proof, 43% would be 86 proof, etc.

Here is a list of what ferments into what (flavor)

Ingredient product - usual proofage

potatoes vodka 100
sugar cane rum 86-94
corn whiskey 86-132
barley & hopps beer 4-6
grapes wine 22-30
corn moonshine 100-151

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