Deeply Worrying Labour Strike in Strategically Vital Industry

[Mynock]

Making a small batch is as hard as you want to make it. You can go hardcore to the point where you spend a week malting and drying your own seed corn or you can just use corn flour and Amylase and have a mash ready in about an hour. A good still with accurate temp control can be made out of a turkey frier and some copper plumbing. Youtube is your friend, lots of great how-tos out there.

[kham]

If someone buys me some locally, I'll ask no questions. Tried some from the LCBO here, and was not very good, to put it mildly. Years ago, tried some down in Newfoundland, which I recall it was mostly tasteless ( I was drunk at the time, so there's that..) but it did burn with a cool blue flame...

[Mynock]

Not sure about Canadian law but here it's actually ok to make shine but ONLY for your own consumption. As long as you're not making a thousand gallons at a time and selling it nobody will bother you.
Doing shots of it will definitely put some hair on your chest lol I mostly use it for mixed drinks. You can actually buy your own oak barrels and age it yourself too if you're that patient.

[kham]

Likely similar or worse; LCBO is Liquor Control Board of Ontario after all
It's only this year they allowing sale of beer in some grocery stores now. Ontario lags Quebec in that area

[nachtjaeger]

Kind of want to do the whole "sheep to shawl" thing, growing the corn, building a traditional still, etc. Trick is goin' t' be keepin' the hawgs outta the mash tun.

Old American story about moonshine: A distiller arrived at his still one morning to discover that a free-range hog had gotten into the mash tun and drowned. The frugal distiller simply removed the hog and made whiskey with the mash anyway. The story spread, and since then it is said of exceptionally strong and/or harsh moonshine "That batch must'a had a dead hawg in it."

Making a small batch is as hard as you want to make it. You can go hardcore to the point where you spend a week malting and drying your own seed corn or you can just use corn flour and Amylase and have a mash ready in about an hour. A good still with accurate temp control can be made out of a turkey frier and some copper plumbing. Youtube is your friend, lots of great how-tos out there.

[Mynock]

Mmmmmm.......bacon infused moonshine.

[Fred588]

Take this on in stages - the most difficult one (for you) first. Although that might be the most difficult and expensive step, if steps are considered in isolation, in the end it will be the cheapest approach, especially if it does not work out.

Kind of want to do the whole "sheep to shawl" thing, growing the corn, building a traditional still, etc. Trick is goin' t' be keepin' the hawgs outta the mash tun.

Old American story about moonshine: A distiller arrived at his still one morning to discover that a free-range hog had gotten into the mash tun and drowned. The frugal distiller simply removed the hog and made whiskey with the mash anyway. The story spread, and since then it is said of exceptionally strong and/or harsh moonshine "That batch must'a had a dead hawg in it."

Making a small batch is as hard as you want to make it. You can go hardcore to the point where you spend a week malting and drying your own seed corn or you can just use corn flour and Amylase and have a mash ready in about an hour. A good still with accurate temp control can be made out of a turkey frier and some copper plumbing. Youtube is your friend, lots of great how-tos out there.

[Boggy Man]

Mmmmmm.......bacon infused moonshine.

Swineshine?

[Fred588]

For those who are upset by the strike, it has now ended.

[Mynock]

Here's a pretty good start to finish video of someone doing it on a budget......gives a basic explanation of the important parts of the process and how to do it on the cheap.
https://www.youtube.com/watch?v=P-nGbAf81Zs