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How long should caliper brake springs last?
On 8/10/2017 9:55 PM, Frank Krygowski wrote:
On 8/10/2017 8:47 PM, John B. wrote: On Thu, 10 Aug 2017 07:48:47 -0500, AMuzi wrote: On 8/9/2017 10:47 PM, Tim McNamara wrote: On Thu, 10 Aug 2017 08:53:45 +0700, John B wrote: Tim McNamara wrote: You can buy "moonshine" branded products in liquor stores, packaged in canning jars and all. I've never tasted it. :-) I have :-) and "corn whiskey" as usually sold by bootleggers is not that flavorful, in fact it has, as mentioned by the supreme court, no socially redeeming qualities, but on the other hand it is cheap and, if you know your source, probably 50% or more alcohol. Well, the purpose might not be the taste experience. Knowing next to nothing about moonshine I looked around on the web this afternoon, which has resulted in my probably knowing less than nothing now. It sounds like a fair amount of moonshine is made from a sugar base rather than a grain base; when grain is used, seems like corn (maize) is the usual staple. Frank mentioned poitin (Irish moonshine, pronounced "puh-cheen") which unsurprisingly is often made from potatos; there are commercial versions stocked at the local liquor store but I've never tried them. Other than a few selected whiskeys and occasionally aquavit (my wife's family is Danish), liquor holds little interest for me; I prefer beer or wine as a beverage. Don't like cocktails. But then single malt scotch, right out of the still, is also pretty retched stuff :-) -- Cheers, Most all the distilled alcohols are that way, until they are aged and flavored with barrel aging like the whiskeys, decoctions like gin and aquavit, etc. I have no idea what happens with vodka, if there is any aging benefit for the non-flavored versions. I have read that virtually all of the vodkas sold in the US come from one of two sources- Archer Daniels Midland and another big agrabusinessthat I can't remember offhand. They are the biggest distillers in the country and sell the stuff by the tanker load to be bottled and packaged for very profitable resale at various price points. $15 a bottle or $100 a bottle, the odds are pretty good it's the same vodka. I have actually made corm whiskey. It's an amazingly slow and tedious[1] process with a shortbed pickup of corn yielding less than one pint[2] and there's the cost of sugar as well. Once was plenty. To make growing corn and selling alcohol a paying proposition would require either a huge capital investment or a very low value for one's labor. [1]Machinery would probably make shucking/shelling/mashing faster. [2]I make no claim of expertise or efficiency. Since the boiling point of methanol is only slightly higher than ethanol, the prudent fellow will quit while still ahead. Originally it was probably something that a farmer did in the fall, but I think there was something wrong with either your formula or the way you malted the corn. I can't say for corn but barley is about 2 gallons of alcohol per bushel of grain. I wonder about that low yield, too, although I'm not into moonshine at all. I know that the first settlers west of the Appalachian mountains had intense trouble getting any of their grain to markets back east. So they got into the practice of distilling, since whiskey made more sense to ship east. It had a much higher value per pound or per barrel. They used it in barter, too. Trouble was, the new federal government needed cash, so they decided to tax the heck out of the moonshine. The settlers rebelled (justifiably, I think) and Washington sent American troops against American settlers to put down the "Whiskey Rebellion." If the settlers could get only a pint out of a wagon load of corn, I doubt all that would have happened. I'm sure improvements could be achieved. My neighbor's girlfriend had rented a garden plot but moved out before the snow melted so he planted his section with corn. After chatting up a guy at work he was motivated to make moonshine and I was drafted to help. Neither of us had any special knowledge and although it was a debacle the passage of time makes it amusing now. That was in 1975. -- Andrew Muzi www.yellowjersey.org/ Open every day since 1 April, 1971 |
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