Thought some of you might like this.
https://bellyfull.net/apple-pie-moo...ak1D_QvvFuEkxHSh9mq3U0tvOrEt8kRJHX7ajGKwPVs6w
https://bellyfull.net/apple-pie-moo...ak1D_QvvFuEkxHSh9mq3U0tvOrEt8kRJHX7ajGKwPVs6w
I buy mine from Old Smokey. It’s a lot easier than making it myself and taste amazing.
You are not, just adding the flavor.
Wife buys that stuff for shots around the RV campground. It's moonshine by the label but aged by taste.
Raw moonshine wouldn't pass the taste test for most. Aging is the secret.
Friend went to SW Arkansas years ago and brought back a gallon of shine,
The raw taste was horrible.
12 or so years later, that gallon sits on my work bench for a taste on passing.
Dang! It's as smooth as anything one would want to drink at 190 percent alcohol content.
Don't know why it happens that way, but it's tasty.
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Shezam, I might need to dig that bottle out from the back of the cabinet that has been there from the 70's. I have saved it for that special obnoxious character that came by I really did not want to offend to his face. Here, try this. haha
Distilled liquor doesn't "age" in the bottle and moonshine usually gets proofed down with water for a more drinkable finished product.
Bottled distilled liquor can change though over time, usually for the worse, if it has been opened, from oxygen mostly. Light and hot temperatures can also affect it. There is also evaporation involved.
The stuff they sell in stores isn't technically moonshine. It's clear distilled liquor that is called moonshine just to get people to buy it.
Bottled distilled liquor can change though over time, usually for the worse, if it has been opened, from oxygen mostly. Light and hot temperatures can also affect it. There is also evaporation involved.
The stuff they sell in stores isn't technically moonshine. It's clear distilled liquor that is called moonshine just to get people to buy it.
My wine stored in bottles in the dark after racking 3 times will taste different the longer it sets.
After 6 months it gets a hint of caramel flavor.
I do not add any campden tablet junk to my wines though.
Just fruit juice and anything on that fruit and yeast and sugar.
Could be chemical reactions happening even in a dark cool place without things being opened.
After 6 months it gets a hint of caramel flavor.
I do not add any campden tablet junk to my wines though.
Just fruit juice and anything on that fruit and yeast and sugar.
Could be chemical reactions happening even in a dark cool place without things being opened.
Yes distilled liquor that is 190 proof would have any flavors stripped from it either from multiple distilling or through a reflux column. Bad moonshine is from people that don't throw out the heads and tails. Lots of bad stuff in the heads, methanol being the first stuff that comes out.
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