ITT: I am making a liquor. First to find me a nice big jar.

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Think this'll be fine... Now I need it's lid.

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Need to Wash the jar good...

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>>735392009
>I am making a liquor.

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Seems about right

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>>735392487
Made me kek
OK, lid doesn't have to be clean... I'll just put bunch of plastic foil under it anyways, this'll work just fine.
>eeeew, what is that
It's corroded from acid

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This interests me OP, finally something original on /b/ again.

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bump

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give us a timestamp op

I like where this is going. at least I thing I do

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>>735392980

>>735392009
bumping for interest

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close nig

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Measure 200ish grams of cherries while jar dries.

>protip:
Cherries are like dick, darker ones taste better.

And don't use frozen ones. I had these picked from tree in backyard (so basically like niggers)

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>>735393152
>tfw you write the captcha in the comment field

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>>735393163
post faster nigger

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>>735392980
Here

>tip:
Use reverse IMG search on Google

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>>735393304
But i am lazy like a nigger

Around 400g of Raspberries

go mr maker of alcohol

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>>735393452
Forgot img

>>735393504
lookin good

Interesting thread op, please continue

What are you gonna make?

>>735393304
you stupid cunt its year 2017
youre dumber than tickle from moonshiners

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RIP battery on my scale...

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>slam on table
>works again

>>735392761
Hello botulism, my old friend.

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300ish grams of strawberries... Idk... My scale died again.

Alcohol is FERMENTED.
LIQUOR IS DISTILLED.

You are just making fruit hooch?
or are you gonna distill it?

what you are making:
cuntry bumpkins call this 'licker'
convicts call it 'pruno'

so what kinda inbred hooch you actually making, trailer park faggot?

>>735393933
come on, show us the secrets of the booze

>>735394025
>secret
any fruit with sugar will 'ferment'
even old orange juice in your fridge will ferment after a long while

>>735394004
I thought liquor is alcohol in general... And that liquor is sweet... Hell, idk, I like the taste of this.

>>735394109
Literally this

>>735394116
yes, I am just being an asshole.
in the colloquial slang, liquor is any hooch alcohol...

but technically:
alcohol is fermented.
liquor is distilled (but you distill from the alcohol your fermented)

thats why bootleggers make corn mash distilled "white lightning". but carry on faggot, show us some country hooch recipes, its cool

>>735394004
>>735394116


A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry.
A distilled beverage, spirit, liquor, hard liquor or hard alcohol is an alcoholic beverage produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation. This process purifies it and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV).[1] As distilled beverages contain more alcohol, they are considered "harder" – in North America, the term hard liquor is used to distinguish distilled beverages from undistilled ones.


Fucking yanks can't into language.

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K... Now to cut strawberries in half and take the hard thingies out of cherries... If thread dies 'till then, I'll make a new one.

>>735394116

Liquor is any distilled spirit.

Liqueur is a sweetened spirit.

>>735394369
yes, as I said, foreign faggot,
liquor is distilled.
fuck you fenchie

>>735394369
https://en.wikipedia.org/wiki/Distilled_beverage
https://en.wikipedia.org/wiki/Liqueur

>>735394369
Hey, I am retarded for that kind of stuff... It's all rakija and liker in my country.

>>735394452
oh wow, some faggot googled: liquor
we already know this, faggot einstein

>>735394450
>in North America, the term hard liquor is used to distinguish distilled beverages from undistilled ones.


so to yanks licker is undistilled and hard licker is distilled? Stupid tards.

God speed op

>>735394556
nah, that just marketing...
for terms like "hard cider"

USA has strict rules that enforce this.
the only one we fudged is the rule of "appelation", the regional enforced names (like Burgundy comes from Burgundy. Champagne comes from Champagne) and that was lax because those rules were invented when USA was in "Prohibition" so we did not technically ratify appelation rules.

but we do now, but the old bottlers who existed before Prohibition can fuck with that. be we all know and enforce that Champagne comes fron Champagne, and California has 'sparkling wine' etc. EXCEPT for 1 or 2 old companies who have the grandfathered laws in effect, but as soon as those old companies are sold, they enforce modern laws...

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So, judging by my speed of cutting, this thread will die before I am finished. So when I make next one in 15-30 minutes, should I start posting from first IMG, or just cont?

>>735394966

Just post all images to get it started, I doubt you'll hit the 250 image cap

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>>735395235
I'll try to keep this alive by occasionally posting here...

P.S. I fucked a table cloth up...

>>735394966
and if it dies, just continue typing, and paste all your old stuff together. then you can repost some other time/day, with a string of post showing you making and drinking and stumbling on your homemade hooch likker..

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Strawberries cut.

Now to take the seed out of cherries.

>>735394116
likker is country hooch
liquor is distilled alcohol
licquer is sweet (ened) licquor

alcohol is fermented grains or alcohol

during the prohibition, it was getting hard to hide your distillation unit. so people made strong alcohols out of anything they could, and we just called it 'licker/likker/liquor' to distinguish it from beer and wine.

but usually that homemade likker/licker/liquor was so harsh (ie: bathtub gin spiked with rubbing alcohol), that we started putting sweet syrups into it: and thats how most modern 'mixed drink' cocktails were invented, because we were sweetening up our homemade gin to make it palateable.... )

Any ideas on how should we call it?

Tard-drink maybe?

>>735396278
>alcohol is fermented grains or alcohol
fermented grains or fruit
>(typo)

>>735396573
>Any ideas on how should we call it?
"hooch"

no need to reinvent the classic perfect old school name

>>735394418
>hard thingies out of cherries
they're called pits you moron

>>735396686
or 'likker" which is still pronounced liquor.
just say it with a southern twang

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>>735396776
Ty anon

They're de-pitted

for those of you who want to try your hand at homemade stuff, the easiest one is
Limoncello.

its Eyetalian, and even though I am not a wop dago, we make it in California because Lemon trees are so bountiful. if you or your neighbor has a lemon tree, those things produce so much almost year round, might as well take advantage...

you strart with a neutral spirit:
then add lemon zest and simple syrup, then age it.

I am not gonna take away too much from OPs doings, but Limoncello recipes are easy to find on internet, and it fucking hits the spot in a fun way for summer..

>>735393747
>>silvercrest
>god damn Lidl

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Put everything in a jar... It should be around 900g to 1kg of stuff..

>>735397983
grams / kilograms
you are a fucking russian sleeper agent in the American south, comrade?

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Add around 500g of succer... Sucker... Sweet thing

>>735398324
succer for sugar

OK, Commie spy confirmed.

but still. Wodka is Polish before Russians invaded and stole it, so...
carry on, comrade - ski

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Bump for interest

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Ttake some mint from garden, (use entire plant except root and flowers) and 3 packages of vanilla succer (around 30g in total)