Erwin super stealthy kitchen grow

Grow room design, HID, fluoro, reflectors, ventilation, ballasts and wiring.
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Irwin the Troll
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Post by Irwin the Troll »

LET"S MAKE SOME FUKIN LIKKER and CO2
Get this shit
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heat 2.5 gallons water to 180f
heat 2.5 gallons water to 180f
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Stir in the corn meal and cook for 15 minutes
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cool to 160F and add a tablespoon of amalyse enzyme apha let it sit for an hour after you stir
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dump it in a bucket and add apples all fucked up in a blender.
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loose cover till cools to 98F... add yeast and sugar ... stir... add 1/2 gallon to 3/4 gallon more water to do this..

loose cover ...sit in grow room and allow to ferment for 5 to 7 days.
This will produce CO2 which will seep our of the bucket and enrich the grow space with this good shit gas for plants.
:tokie:

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Post by Irwin the Troll »

you don't need all that sugar. maybe bout half

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Post by Irwin the Troll »

after a week run it in the still. Always throw away the first 2 oz of drippings. this is methane ... maybe.. don't gamble, put that shit in your gas tank to clean the injectors.
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Post by Irwin the Troll »

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FUCK YEAH >>> GOOD SHIT LIKKER

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Post by rSin »

good stuff!

what the fuck is it with pot handles wearing out???
why the extra sugar?
the intolerance of the old order is emerging from the rosy mist in which it has hitherto been obscured.

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Post by Irwin the Troll »

Iv'e got the handle rivots sealed of to avoid losing vapors. and the sugar is an accelerator of the the process. Yeast eats sugar, then pisses alcohol, farts CO2 and eventually dies.
The enzymes added to the corn, will convert the starches into sugar, and the fruit is also a sugar source. You could literally make an alcoholic drink with sugar, yeast and water, but it would most likely taste bad or HOT.

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Post by Irwin the Troll »

This wash is very tasty right out of the bucket. It's a hard cider tasting beverage with about a 5-8% alcohol content. I could bottle it at this point and call it a beverage, but let's wait a few more days for the effervescence to cease.

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Post by Irwin the Troll »

As you can see my still has a tall reflux tube at 1 inch diameter. it helps the H2O detach from the Ethyl as it rises and hits the copper. I could stuff that tube with copper wire or mesh and add to this effect. Which is to produce a high proof from start to finish, with a cool tasting , drinkable likker. At 160 proof which is my guess of what I get from this. I had to temper it with some distilled water and tail drippings to calm it down to around 120 proof which is where I like it.

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Post by Irwin the Troll »

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and play it's doing good too loving the carbon dioxide

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Post by Irwin the Troll »

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Miss Whiskey's got a nice sweet taste to it with a real warm finish about a hundred I'd say 150 hundred sixty proof or so. I can really taste the apples. The dough seal keeps vapors from escaping. ice water in the worm bucket to keep the condenser cool :mad:
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