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branshew | 02-12-2010 07:27 AM
Helping cope when SHTF Anyone got one of these in their preps? http://www.coppermoonshinestills.com/id36.html The product could be worth its weight in gold (or at least silver) when SHTF. May help you cope with the world post collapse as well.

reviver | 02-12-2010 09:24 AM
Re: Helping cope when SHTF :coolbeer: :ok: Great idea. :yes:

beercritic | 02-12-2010 11:04 AM
Re: Helping cope when SHTF These guys have a very good reputation: http://www.milehidistilling.com There's a forum and a HUGE reference to the art/science at: http://www.homedistiller.org ----------------- In any case, check the forum before you buy. Many many many rip-off places do exist & who would you complain to? No affiliation with any of these folks, just passing on info. YMMV... yadda yadda.

brewer | 02-12-2010 01:14 PM
Re: Helping cope when SHTF Blue Montain's still is absolutely beautiful, copperwork and craftsmanship. Homestiller.org is a very inspirational website. Making Pure Corn Whiskey by Ian Smiley uses an easy DIY fraction column and a retrofitted electric 12 gal water heater. Making Gin and Vodka by John Stone also DIY. Corn wheat and other fermentable materials plus sugar may be difficult to obtain or expensive, and also propane, that leads you into homegrown materials and firewood= labor intensive. Good luck

TLM | 02-12-2010 01:30 PM
Re: Helping cope when SHTF Quote:
Originally Posted by brewer (Post 2176512) Corn wheat and other fermentable materials plus sugar may be difficult to obtain or expensive, and also propane, that leads you into homegrown materials and firewood= labor intensive. Good luck
I work with corn starch everyday, I have a 55gal drum of starch. Anyone in easy drive of Upstate SC that wants to work out a Co-op arraingnment that has other parts of the equation???

beercritic | 02-12-2010 04:51 PM
Re: Helping cope when SHTF What kind of enzyme do you use to convert the corn starch to sugar, TLM?

buff01 | 02-12-2010 05:11 PM
Re: Helping cope when SHTF Quote:
Originally Posted by beercritic (Post 2176797) What kind of enzyme do you use to convert the corn starch to sugar, TLM?
My layman's advice-- I'm sure the big distillers use chemically separated enzymes, probably in powder form. But you could just as easily use ~20% 6-row barley malt in your mash to convert the starches. Also, sweet potatoes contain their own enzymes, you just need to hold at certain temps. Check this out --> Quote:
OCCURRENCE OF DIASTASE IN THE SWEET POTATO IN RELATION TO THE PREPARATION OF SWEET POTATO SYRUP By HC Gore From the Bureau of Chemistry United States Department of Agriculture Washington Received for publication July 18 1920 The manufacture of syrup from sweet potatoes by the use of malt has long been a matter of public record. 1 Directions for the small scale production of sweet potato malt syrup were issued by the Department of Agriculture in February 1919. The necessity for use of malt however apparently has prevented any wide use of the method. Further work on the production of the syrup has unexpectedly revealed the fact that the sweet potato is so rich in diastase that nearly all the starch becomes converted into soluble carbohydrates by autolysis upon slow cooking. Moreover the hot pulp formed by crushing the cooked sweet potatoes drains readily thus permitting the easy recovery of the sweet juices. Sweet potato syrup therefore can easily be made without the use of malt. The method consists simply in so heating the potatoes in the water that the tissues are heated at the temperature of maximum diastatic activity for from 10 to 20 minutes then heating to boiling in order to soften the tissues crushing and separating the sweet juices from the insoluble pulp The juice is then evaporated to syrup with or without further treatment. For example 1 kilo of Porto Rico potatoes was covered with water in an aluminum kettle placed over a Fletcher burner and the water heated to 60 deg C. The gas was then turned down and the heat applied very slowly so that the temperature gradually rose from 60 to 80 deg C during an hour and from 80 to the boiling point during the next hour. The boiling was continued for � hour when the potatoes were thoroughly soft. They were then mashed in the water in which they were cooked and enough water was added to form a thin pulp. The sweet juice in the pulp was then freed from the insoluble pulp ingredients by suction using a Buchner funnel and filter paper and the residue on the filter repeatedly exhausted with hot water. The filtrates were combined, evaporated to a thin syrup and weighed. The weight was 714 gm and the Brix reading at 20 C was 37.6. Thus 714 X 37.6 or 268.5 gm of syrup solids had been exhausted from 1 kilo of sweet potatoes The dried pulp weighed 59 gm. The syrup was finally evaporated to a solids content of about 75 percent. It was a slightly turbid amber colored liquid with a faint pleasant odor and a sweet taste with a slight flavor of the sweet potato. It contained a little soluble starch as shown by the iodine test but not enough to cause it to thicken upon standing. The sweet potatoes can be prepared for extraction by simply cooking them in water as in preparing for table use but the resulting syrup will contain enough soluble starch to cause it to thicken upon cooling and standing. Tests on the diastatic power of extracts of sweet potato and sweet potato flour were made by Lint ner's method as described by Brown 2 Sample -- Degrees Lintner Porto Rico fresh pulp3 -- 300 Nancy Hall � � 3 -- 125 Porto Rico flour4 -- 500 Nancy Hall4 -- 300 Big Stem Jersey flour4 -- 160 SUMMARY Sweet potatoes are high in diastatic power and it is possible to convert nearly all their starch into soluble carbohydrates by slowly cooking the potatoes in water. The pulp formed by mashing the cooked potatoes with hot water drains readily permitting the easy recovery of the sweet juice. 1 US Patent 109,991 was granted to Charles Delamarre on December 6 1870 2 Brown AJ Laboratory studies for brewing students New York 1904 3 Reduced to pulp in a Herles press Herles F 8th Internal Congr Appl Chem 1913 xxvi 5 4 Produced by shredding sweet potatoes with beet knives, drying in a rapid current of hot air grinding and bolting

beercritic | 02-12-2010 05:18 PM
Re: Helping cope when SHTF Thanks buff. Was aware of the barley enzymes, but it's labor intensive to produce enough on ones own. Sweet Tates appear to be a viable alternative.

Heads_Up | 02-12-2010 05:50 PM
Re: Helping cope when SHTF This should all be added to the GIM Homebrewers group: http://goldismoney.info/forums/group.php?groupid=41 :coolbeer:

branshew | 02-12-2010 11:06 PM
Re: Helping cope when SHTF For those that haven't poked around on the Colonel's site, you may also want to have a look at these two links: How to Get Diplomatic Immunity and How to Discharge Debts for Free Some interesting stuff there...

nub | 02-12-2010 11:24 PM
Re: Helping cope when SHTF Quote:
Originally Posted by branshew (Post 2176022) Anyone got one of these in their preps? http://www.coppermoonshinestills.com/id36.html The product could be worth its weight in gold (or at least silver) when SHTF. May help you cope with the world post collapse as well.
Ya , I have one, handmade by Nubs dad, Both of them were master sheet metal men, its not as shiny as that one though. One of these days I go up to the barn and take a pic and post it for ya.

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