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I don't know if you'd call this stuff shine but 15+ some odd years ago I used to make a crude wine: 10 gallons water, 25 - 30 pounds sugar and 4 or 5 packs of bread yeast; ferment 3 weeks and distill. If you double or triple distill it, the stuff would start coming out at 90% or higher. I was running some off in the kitchen while entertaining guests (partying) and I tested some right off the spout and it tested 80%, my friend, already half cut, grabs the test tube with probably 3 ounces in it and swigs it back. We still don't know what happened to him for the rest of the night. Once I get a place of my own again I will probably take up shinin as a hobby. Oh, another friend said the stuff tasted like Kirsch, some french liqeur.
I've been around an old timer that used to make (made it all the time til some guy gunned him down in his own yard over a woman). One of buddies used to make home made wine too, until he went to jail for gunnin down a hitch hiker for no reason. Those were the only two experiences I've had with homemade alcohol.
Making home made alcohol is legal for personal use in almost every state. I've have only heard of people getting in trouble for selling it without a liquor license. Fact is, to sell it legally, all you have to do is get the permits and licenses, and no one can touch you. Alcohol production is legal, and it is legal to sell it.
A kid down the street was always tinkering and inveting stuff, well trying to invent stuff ( claims he invented a perpetual motion machine) anyway he made a still down the woods on summer ?
Me thinks maybe he was sampling the product of the still before he declared the invention of the motion machine...
Making home made alcohol is legal for personal use in almost every state. I've have only heard of people getting in trouble for selling it without a liquor license. Fact is, to sell it legally, all you have to do is get the permits and licenses, and no one can touch you. Alcohol production is legal, and it is legal to sell it.
I think you might be missing the point of the DIY brewers. We did it to avoid all of the Gestapo taxes and permits that the commercial cookers have to pay. I was an unemployed carpenter during the Pa. Winter months and couldn't afford the store bought stuff. I will admit though that my wine was a lot better than the commercial offerings. The grapes of 1968 were the best. Proabition brought out the brewers because there was no other supply but it also trickled down to the home cooker that found that it wasn't that hard to do and supplied himself and possibly some close associates. I only was conserned about my own needs of beer, wine and whisky. No small time distiller would ever want to or could afford to go "legal" . ... IMO..
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