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Hello This Is My First Egg.
This Is NOT My Idea, But I Think That It\’s Cool So I\’m
Passing It On To You Guys!
Distilling without a license may be against the law
where you live! Be sure to check the local, state,
federal, and/or national laws of your country before
Dangerous laboratories (the guys that came up with
this) does not condone or practice illegal distilling
in any way, shape or form.
The information provided herein is for educational and
informational purposes only.
List of materials needed:
From A Hardware Store:
1/4\" copper tubing (at least 8 feet)
1/4\" spring tubing bender
Flaring tool that accepts 1/4\" copper tubing
two 1/4\" brass flare nuts
1/4\" brass flare union
Box-End or Adjustable \"Crescent\" wrenches to fit both
the flare union and the flare nuts
\"Goop\" brand sealant/glue or similar type silicone
tape measure or yardstick
power drill w the following size bits: 1/4\", 3/16\",
rubber stopper or cork that is sized to fit the mouth
of the teakettle
a medium size nail
a rubber band
leather or canvas gloves
Light (22 gauge) steel wire
From A Department Store: (Wal-Mart etc..)
stainless steel (not aluminum - it will corrode)
teakettle (the larger the better)
IMPORTANT - Check to make sure that the teakettle has
only one opening (at the mouth). Teakettles that have
a removable top will leak!
tennis ball can
aquarium charcoal (for fish tank filter)
From A Grocery Store:
1 quart of corn syrup (Karo brand or similar) or
Molasses. Note: Sorghum Molasses makes an EXCELLENT
Use about 3 1/2 pounds Sorghum Molasses to one gallon
water. Sorghum Molasses may be hard to locate.
Generally it is found at
\"country stores\". It is also available on the
Internet. It is well worth seeking out, as it makes a
very tasty end product!
1 package Fleischmann\’s active dry yeast
2 plastic 1-gallon milk or water jugs
vegetable oil (olive oil, corn oil, etc...)
Makeing The Mash
The first thing to do is to get the yeast activated.
Pour two tablespoons of corn syrup or Sorghum Molasses
into your measuring cup and add about a cup of water.
Add 1 packet of yeast and stir. Keep the cup at room
temperature and wait until the mixture starts to
ferment and foam up.
Pour the rest of the corn syrup or Sorghum Molasses
into the empty milk jug and add water until it is
about 2/3 full.
Use a nail to poke five holes into the cap of the jug
(never seal the jug - the escaping carbon dioxide gas
produced by the fermentation will cause it to explode
if not properly vented)
Add the yeast mixture and cap the jug.
Put a piece of napkin or paper towel over the cap and
secure with the rubber band
Use a permanent marker to record the date on the jug.
Put the jug in a safe location at 70-75 degrees
Fahrenheit for about 10 days.
You can put it in a sunny windowsill to bring up the
Makeing The Still
While you are waiting for the mixture (called \"mash\")
to ferment, you can assemble the still.
This still is capable of producing 2 ounces of HIGHLY
FLAMMABLE alcohol in 15 minutes.
Cut off the top of the other jug, leaving the handle
Cut off about 5 feet of copper tubing.
Use the tubing bender to wrap the coil around the
tennis ball can. The spring coils of the bender will
keep the copper tube from flattening and collapsing.
Grab the spring bender with both hands and work it
forward as you go. The idea is to always keep the part
of the copper coil that you are bending centered in
the bender. Leave about 6\" on the top and bottom
straight. Blow through the tube to make sure that
there is no blockage.
Drill a 1/4\" hole about 1 1/2\" from the bottom of the
jug. Put the bottom part of the tubing through the
hole. Bend the coils inside the jug so that no other
part of the tubing touches the sides of the jug. Use
lots of sealant on the inside and outside the jug to
seal up the hole and hold the bottom part of the coil
in place. Allow the sealant to dry overnight
Use the 1/8\" bit to drill several holes in the top of
the jug. Wrap wire around the top part of the coil
that sticks up . Use the wire to center the coil so it
doesn\’t touch the jug and is held in place in a sturdy
IMPORTANT: Insert a \"flare nut\" on the top part of the
coil now! Make sure that the large end of the nut (the
one with the threads inside) is facing away from the
jug. This will allow it to screw on to the flare union
and connect to the teakettle. Now it is time to
\"flare\" the top (inlet) tube of the coil-jug (called a
\"condenser\"). Insert the end of the tube in the \"vise\"
part of the flaring tool until it is flush with the
face of the unit. Make sure to use the hole marked
Drip a little vegetable oil to the rotary part (cone)
of the flaring tool and set it in position. Turn the
handle until the pipe is \"flared\" outward (it will
conform to the depression in the tool).
Remove the flare tool from the condenser coil. Cut a
10\" piece of 1/4\" copper tubing and \"flare\" one end.
Fit the rubber stopper into the mouth of the teakettle
to assure a snug fit. Remove the stopper and drill two
holes into the stopper with the 3/16\" bit.
Use vegetable oil to lubricate the small end of the
10\" piece of copper tubing (the one with the \"flared\"
end) and the meat thermometer. Slide a \"flare nut\" on
the tubing with the large end pointing up. Insert the
small end of the tubing and the thermometer into the
stopper as pictured. Insert the stopper onto the mouth
of the kettle. Never glue or tie the stopper down!
This is a safety device! If there was a blockage in
the tubing, the excess pressure would blow the stopper
(shooting hot alcohol and steam all over-not good)
instead of exploding the kettle (much worse).
Connect the kettle to the condenser using the \"flare
union\". You now have a working still!
Set up the kettle on your electric hotplate (never use
an open flame!) and your coil-jug (condenser) on a
sturdy surface next to it. Try to slightly elevate the
hotplate and teakettle so it is higher than the output
tube on the condenser.
Using the Still:
Check all tubing connections to ensure that they are
clear by blowing through them. Fill the kettle halfway
with your fermented mixture (mash). Insert the
stopper. Place the kettle on the heat source and
connect it to the condenser (which is in a safe place
away from direct heat). Fill the condenser jug two
thirds with ice water. Put a wide-mouth jar under the
tube that sticks out from the bottom of the jug
Turn the heat on low and watch the thermometer. Try to
keep the temperature between 173 and 200 degrees
Fahrenheit. The object of distilling is to boil off
the alcohol and leave the water in the kettle. Alcohol
boils at 173 and water boils at 212 degrees.
Never leave a still unattended! It is highly
recommended that this process be done OUTSIDE
on a concrete or stone surface away from any flammable
Remember that alcohol vapors are flammable and should
never come in contact with open flame. Keep a fire
Your kettle should be boiling and the connecting tube
should be very hot! Throw the first ounce or so of
liquid that comes from the output tube away. This is
called the \"foreshots\" and it is impure (tastes
Make sure to keep a good supply of ice in the jug
(condenser). If the water gets too hot, your jug might
weaken or melt.
You should taste the liquid that is coming out of the
tube periodically to see if it tastes like strong
alcohol. Near the end of the process, it will taste
like water. When it turns weak, turn off the heat and
using gloves, uncork the kettle, dump out the spent
mash, and fill it with new mash. Dump out the water in
the condenser and replace it with cold water and ice.
Repeat this until you have used all of the mash.
To make it purer and stronger, you should run all of
the finished booze through the still again (using the
same procedure as before).
Purify the product by filling a coffee filter with
aquarium charcoal (rinse the charcoal before using -
it is dusty) and placing it in a funnel. Suspend the
funnel over a tall jar. Pour the booze through it.
That is all there is to it!
Cool Huh? Like I Said This Is NOT My Idea, It Was
Made By Dangerous laboratories. If You Would Like To
See The One Made By Dangerous laboratories With
PHOTOS, Go To