How To Build A Homemade Moonshine Still




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JeffTheHokie: 3:15 cooking over 212 is impossible. The liquid cannot go over the boiling point.

Marty Harris: good luck dumb ads if u use. a cup as a catching. jar. what u catch. a drink

Unstonepwnable: is the first bit still methanol and acetone of your distilling already made wine? that does make any sense if there's methanol in store bought wine

KAREN WALKER: very unsafe still design alcohol vapor rises and the worm is directly below the heat source move worm to the side. you even said yourself what your working with is flammable and you dont wanna blow up

michael bonham: yeah quit judging people by the way that they sound.haven't you ever heard of Jim Breuer before the mother freaker talks like he's stoned 24 hours a day he hasn't smoked any weed in his entire life

WhereTheWildMemesAre: is that your dad yelling at you???...HEY.....Knock It Offf!!!

Anthony Pitcock: It’s flammable but he’s holding a lighter

Swisha85: this looks so good man, very simple and well thought out. you said the first 2 ounces that come out are acetone and should NOT be drank. is there a way to determine when thee acetone or the mix produced is starting to become edible and safe? if its running clear like that are we good to go? as for your final product i myself have no problem drinking it straight, but what are some things you would recommend to add for flavoring. cinnamon sticks, cherries, and fruits. Thank you!

Monkey Boy: dude, ur crapfaced

72 11: Slurring and crap lol

warezguy4ever: stop talk drunk

Crobular I: I used a Prestige pressure cooker. A Coleman stove, A 5 gall oil drum and small bore copper CH pipe 10T over 12" X 5" Dia. Coil. Rocket fuel . Then when stilled put a cheap bottle of Vodka or Polish spirit and still again. WOW !!. Mix the mash with some citrus fruit and let it go green !!. Stack Me !!. Take a spoonful and light it. If it burns dry you are there Big Time. 100%.

Dirt 117: So if you still it off three times do you still have tastes/flavors from the mash... like corn and rye or whatever you use? Or does it start too loose that and just take on alcohol flavor being stilled off 3 times?

Troy Yarbrough: Where's your thumper (Doubler) (Thump Keg)?

مشعل سعود: شف النظافه كيف

Aryan Alliance MN: heyyyyy..........knock it off @!! lol

FrankieTheDude: lifesaver

FrankieTheDude: and what is the paste made out of plz

Dan Burch: Good job. But consider your altitude. The boiling point of water drops by 2F for every 1000 ft of altitude. If you're in Denver distilling wine, the water boils at 202F. If you want to keep water out of your distillate, take this into consideration. You want to keep the temperature above 172F (boiling point of alcohol at sea level), but below the boiling point of water at your altitude. Between 180F - 195F will work in most places.

Robert Rivera: hahahAhah you drank too much but good job !!!!!
Rating:
How to build a homemade moonshine still 5 out of 5

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How to build a homemade moonshine still