Originally Posted by
GhostHawk
Problem with a still is they throw you in jail for using one without the right paperwork, taxes paid, etc.
And a still has a particular smell to it, you can smell it a ways off.
Now up here in the north country, if you make a good fruit wine with plenty of sugar and distillers yeast, you can get alcohol up near 20%. Bottle it in reused 2 liter pop bottles, set it out on the porch on a -20 or colder night.
Next morning take anything that will run out (sugar and alcohol with some water)
You can leave half or more of the water behind.
Let it age for a couple of weeks and bottle it again.
I call it freeze brandy.
No smell, no hardware to find. You just have to keep quiet.
But then I'm also sitting on a few cases of very good burbon whiskey and a case of mixed vodka, rum, etc.
Just in case.
A shot or small bottle of good whiskey can make a great deal sweetener.