So what's the best way to store moonshine?
Posted 21 April 2004 - 07:54 AM
The remaining compounds in moonshine (assuming a corn mash base) will not be adversely affected by prolonged exposure to cold. It all depends on how "smooth" the moonshine tastes before it goes in the freezer. If it's at all harsh going down, storing it at room temperature for long periods will give some of the heavier fusel oils and higher alcohols (all nasty-tasting) time to decompose, mellowing the 'shine. If the distiller knew his stuff, and properly discarded the "heads" and "tails" of the distillate before they contaminated the product, the moonshine should be as smooth as any store-bought vodka.
A quick method for detecting/removing the majority of toxic fusel oils is to pour a glass of the shine, then shake a good dose of black pepper onto the top of it. Wait five minutes or so, then if the pepper flecks have sunk to the bottom of the glass, the fusel oil content is high. You can drink it now, but make sure you discard the bit at the bottom with the pepper--don't drink it! (The pepper grains act like activated charcoal and soak the heavier/less dense fusel oils into themselves. This makes them heavier than the surrounding alcohol, and they sink.)
If it tastes like gasoline smells, throw it away.
The only other real danger to moonshine is if the distiller took a common shortcut with his still and used a car radiator as a flake stand (condensing column). Radiators work great in stills, and beat the old coiled-copper tube all to heck, but since the pipes are soldered together with lead solder, the lead leaches out of the solder under the heat of the ethanol vapor and contaminates the batch. There's no way to tell the lead content of moonshine without a lab, so let the imbiber beware!
Now I have to go practice my banjo... -->
Posted 21 April 2004 - 02:32 PM
"No psychologist should pretend to understand what he does not understand, only fools and charlatans know everything and understand nothing." Anton Chekhov
Posted 21 April 2004 - 11:07 PM
High-proof moonshine will not freeze in an ordinary freezer. The freezing point of pure ethanol is -175 degrees Fahrenheit. A 50% water/ethanol mix (i.e., 100 proof liquors) freezes at -25 degrees F, and 80 proof liquors (40% ethanol) freeze at -10.
Zix -- yer taking the fun out of it. --> --> -->
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Lordy, lordy -- You should have been on that "millionaire" show, and asked them the questions, to see how smart they were!!
Now -- a serious question -- What is the best way to store a banjo??!!
Posted 22 April 2004 - 09:13 AM
The proper way to store a banjo is with a trash compactor. -->
Oh, you said you were serious...
Okay, detune all the strings a half-step lower. You want to maintain close to the original playing pressure on the neck and bridge, but leave a little room for temperature expansion. Use a case humidifier to keep the head from cracking and the wood from drying out. Store the case flat on its back, never on its side or standing up. -->
Posted 24 April 2004 - 03:07 AM
The sun glasses are for Steve and Cindy to cover the red eye they will get when the break into the fiery beverage in the freezer!!
Posted 25 April 2004 - 07:46 PM
I was shown long ago, to cut cheap harsh burning whiskey with a little bit of 'Southern Comfort'. It works too. I buy 'military special', or 'Thames River' whiskeys (which are basically the local version of cheap-generic. They tend to be a little hard on the throat though. By mixing maybe one gigger of Southern Comfort into a fifth of rott-gut, if comes out smooth.
In my home, overseas we always stocked the good stuff. Since returning stateside, I was serving 'Chivas' or 'Crown Royal', as we have found the good whiskeys to be so expensive. But recently I have been stocking my decanters with this even less-expensive version.
Posted 27 April 2004 - 09:51 PM
"I've found that most ministers preach out of their shallows more than out of their depths...So many churches remind me of dysfunctional families, full of lonelieness and buried pain, dominated by an authority figure." Frederick Buechner