SC - Re: Mead notes

[John and Barbara Enloe]

I'm in total agreement with the shine comments.  I love the good stuff, but
you have to be soooooooo careful of where you get it.  You are extremely
lucky to have it in the family.

                                            Jon



At 02:40 AM 1/7/98 EST, you wrote:
>> My paternal grandfather was Barbour County, AL, bootlegger during
>prohibition,
>>  my father was an ATF agent, and I have in my checkered past both made
>'shine
>>  and driven it.(and yes, I have tasted first run shine straight from the
>tap, and 199 >proof shine made with good clean equipment and the best corn is
>smoother than >just about anything and packs the wallop of a nuke)
>
>What my Kinswoman refers to is probably only 180 actually, as without water
>inhibitors added you really can't get much higher alcohol content than that.
>But she is right about the smoothness. You're minding your own business
>sipping from what might be springwater almost in a mason jar... and then you
>try to stand... and GRAVITY WORKS! 
>
>*BUT* if she's talking about pure corn versus "sugar top" (Where sugar was
>added to the mash to get more alcohol from the mash) I'd give one of a very
>intimate part of my anatomy to try that. 
>
>BTW, I once sniffed out a still made for demonstration purposes at a
>University of North Carolina student fair. It's apparently in the genes.
(That
>thing was gaurded like it was made of gold)
>
>I didn't do it, I wasn't there, and it'll never happen again...
>
>Corwyn
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In Opera Est Honos.
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