>>708369 shitloads. They might get you with intent to distribute, like with drugs. I think they're concerned with people getting sick from some bathtub liquor. if everything's nice and clean, im sure you could apply for a license to sell, but ive never made more than a case or two of ale at a time. Made some wine a few years back, disappointed when it got gnats or bugs in it before I noticed.
I come from a family history of it. our peach brandy was "famous" throughout the American south. in fact, my family has photgraphs with Jesse James and the James-Younger gang when they would come through the area. Apparently, he enjoyed peach brandy according to our history. My aunt used to make the same stuff up until she died. She used to answer her door with a loaded gun in her apron because "the police come around and they might get fussy." my father makes plum wine and I still make a few jugs of honey wine.
does the atf care? no. they only care during election season or when their budget is under review. even then, good luck getting booked for anything serious.
Myself and a friend made Poitín when we were younger in a pit outside his housing estate. We used barley,treacle,whey,sugar and potatoes to make about a gallon. Enough to put the shit sideways in you.Stronger than moonshine.We fermented it back in my grandmothers field.
>>708112 I'm about to bottle, could you help me out with two things? One, I want to carbonate some of the bottles; can I just the carbonation tabs that I have? Two, would it fuck it up if I dropped some cinnamon sticks or vanilla beans into some of the bottles?
>>708811 Only an uncivilized brute would carbonate good mead. If you want to make honey beer or honey champane than do it. But artificially carbonating good wine is something I'd never do
Spicing it up is generally ok, but you usually add the spices before (if you boil your honey) or during the fermentation. You can try and add it now, but remember- you really don't need much! Find a recipie first.
>>708826 Well that's like your opinion, man. I happen to enjoy stuff from meaderies like B Nektar, and I wanted to try doing something similar. That's why I was asking about the flavors, as well; most say to do it in the beginning during the fermentation process but I, well, didn't. So I was wondering if I could get away with it in the bottling. We'll see, I guess.
>>708817 >azeotrope basically, it's a mixture that cannot be manipulated any further by distillation. for water and ethanol, that is 96% ethanol, or 192 proof. That beaut consistently makes ethanol 185 proof and above, depending on how patient I am. >>708811 ditto the other guy saying you don't need much. a single cinnamon stick will go a very long way.
>>708817 he means he gets 95%. which is the highest you can go with distilation. water forms an azetrope with alcohol(solution with same boiling point at 1:20 ratio. this is why people who boast about 98% and over 9000% alcohol purity are talking out their ass and can't measure it. the only way to get it purer is to use benzene and other toxic shit.
>>708379 I would recheck your laws, and also pay attention to federal laws. State's rights don't mean a thing when the feds are knocking on your door. It is a "federal" offense to own distillation equipment, to produce any distilled spirits, or to possess any quantity of said spirits.
I am not aware of any states that allow any of these activities, aside from maybe allowing for essence and mineral oil distillation, which typically requires a license anyways.
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