Hello from somewhere in Minnesota

[rift]

Hi, my name is rift and I’m starting an interest in distilling. My primary interest stems from some post apocalyptic nightmare where distillation will be the only way to get booze and fuel (I’m not some survivalist weirdo). My intent is to eventually get to the point where I can make a wash out of stuff that is easily grown and not purchased. But before I get to that point, I figure I should learn the basics. I do have a couple of simple questions if someone doesn’t mind answering them here, otherwise I’ll jump to the main forum:
1. I’m going to make a pot still first and have come across an electric pressure cooker where I can set the temp. Any problem moding something like this?
2. I can’t ferment a wash made from granulated sugar in a pot still?
Thanks, and I look forward to learning more and eventually helping out the survivors of the looming viral holocaust.

[Casper]

1. I’m going to make a pot still first and have come across an electric pressure cooker where I can set the temp. Any problem moding something like this?
2. I can’t ferment a wash made from granulated sugar in a pot still?

Welcome to HD Rift! I am from the neighboring state of Wisconsin. Good to have some locals here. I recommend spending some time reading on the parent site. I was originally going to use a pressure cooker as a still too, but pitched the idea when I found out that aluminum makes a bad boiler. If however, it were a stainless pessure cooker, I may have stuck with it. Stainless or copper make for the best boiler. Also, if it has a rubber seal, you will want to remove it and seal it with some flour paste. You don't want anyting other than stainless, copper or glass in your still from what I have learned. The flour paste recipe can be found by doing a search on here. To address the second question....we usually don't ferment in the same vessel that we distill in. Find yourself a bucket with a sealable lid or something and add an airlock....whatever you use, make sure there is enough head room to allow for the foaming that occurs during fermentation. Additional questions can be addressed to myself or any of the many wise shiners on this site. Good to have you onboard. Have fun with it! It's a great hobby.

[rift]

Thanks for the response good to know about the Aluminum. We don't have anything on Wisconsin in the alcohol department, you guys are like some european country that allows kids to drink wine in school.
I meant distill instead of ferment in my 2nd question. I think I've got the answer from searching arround.

[MuleKicker]

cheers............... from a fellow minnesotan....

[Fastill]

You guys in MN still have to have "strong" labels on any beer that is over 3.2%?
I have spent some time as a kid family vacationing in Hugo, International Falls and the Twin Cities.
Very nice places to visit.


Welcome.

[Whitedog]

Welcome to the forum, Rift. WD