VEVOR YML03110F Mode D'emploi page 26

15 limes (juice only)
25 cups sugar
Water to make 5 gallon
Wine or distillers yeast
Extract the juice from watermelon and peaches, saving pulp.
Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice.
Allow to cool to lukewarm then add water to make five gallons total and all other
ingredients except yeast to primary fermentation vessel. Cover it well with cloth and add
yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap and
set aside for 4 weeks.
GOOD WHISKEY
The ingredients are malt, sugar, yeast and rain water. You can buy the malt from any big
supermarket, if they don't have it they will order it for you. The brand names for the malt
and yeast I always, used was Blue Ribbon, and Red Top. The malt is a liquid and comes
in a can, the yeast comes in cakes.
To every can of malt you will add 5 gallons of warm water dissolve 5 pounds of sugar and
add 1 cake of yeast. Mix all this together in a barrel made of plastic, stainless steel, or
copper, under no circumstances use aluminum. Keep it covered with cheese cloth to keep
the bugs out. Keep it in a warm place till it ferments. Then you can cook it off in your still
and you have the smoothest whiskey you have ever tasted. After you run off the whiskey,
it is clear like water. You can color it by taking a piece of dry fruit wood (or maple), burn the
fruit wood over a flame till it is blackened real good, then drop the burned fruit-wood in
your clear whiskey. In a few days the whiskey will be the color of store bought whiskey.
JD's Black LabeI Recipe
It consists of 80% corn, 12% rye, 8% malt (a high enzyme 6-row variety will be needed).
Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. Wait until it
has cooled to 68 degrees before adding your yeast. After fermentation, it is distilled once
in a pot still with a thumper, and then filtered through a 10 foot layer of maple charcoal
(this takes about 4 days). It then is placed in new, charred American oak barrels where it
ages for 5 years, 6 months before it is bottled. But instead of aging in oak barrels, you can
fish out a piece of half burned white oak from the fire place, crush it up and place this in
the container with your product. Shake it up once a day for about 3 months and then filter
it through a coffee filter for a beautiful amber color. Cut it back to 80 or 90 proof for a