A buddy of mine makes moonshine one pint at a time. I normally see him a couple times per year, so I pick up 3-4. It's white and ~100 proof when I get it. It's quite drinkable then, but I find it's more interesting to flavour it.
1) mango shine ... tastes like white wine
2) granny smith apple shine ... tastes like green tea
3) blackberry shine ... best, has a slightly bitter aftertaste
I spent twelve months doing these last three. I would normally take about six months, putting in new fruit every couple weeks.
Previous attempts included: raspberry shine and strawberry shine. The latter was the most dangerous variety I ever made. You could put away at a solid sixteen ounces in ten minutes and never know anything until the alcoholic anvil hits later.
Beer brewing, wine aging, whiskey fermenting, soda pop carbonating. Talk about it here.
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