Posted on 12/12/2006 7:00:25 AM PST by akorahil
Residents and building staffers are curious about just what it is that their neighbor, a self-described chemical engineer, has been cooking up in his Maplewood apartment. That's where police found a still operating on top of a stove, along with several gallons of "product" that might or might not be moonshine.
"In my 18 years, I don't think I've ever even seen a still, except on the 'Beverly Hillbillies,' " said Maplewood Police Lt. Dave Kvam, who raided the apartment Friday.
Police have more questions than answers because they haven't yet talked to the apartment dweller about the still and fermenting corn. He didn't appear to be home Monday.
(Excerpt) Read more at startribune.com ...
I built one in Jr. High School 55 years ago.
Even brought it out of storage and cooked up a few batches with my father in law a few years ago.
Granted, but that's a far cry from "Homemade stills blow up. Period."
Clear now?
You don't appear to be, but I doubt I'll achieve any better than this, so let's just let it go.
Sure, a large, homemade still producing commercial quantities may be at a higher risk of blowing up... My objection was to the alarmism inherent to the statement that we should all fear our neighbor's still. A still that is run by a person of average intelligence, producing quantities only sufficient for personal consumption is not a danger to surrounding neighbors.
Sure, neither is a methamphetamine lab. So why all the fuss?
LOL I had a few great uncles that ran some 'shine back in the day. I only met one of them and I was just a small child. He wouldn't let us in the house so we all had a family picnic in his front yard. LOL
There was moonshine, moonshine to quench the Devils thirst
The law they swore they'd get him, but the Condo Association got him first...
Thanks for the info on "jacking" always wondered if that was legal here. I have read/been told that it is very common for people in Europe to do that with wine. They even 2 stage it i.e. freeze the wine once pour off the unfrozen residue and freeze the residue once again pour off and strain and you have some stiff and crude brandy.
The most likely way to turn a still into a bomb is to burn the kettle dry and have the coil plug up at about the same time.
It's still somewhat legal to buy.
It is no longer safe to consume it or transport it - anywhere.
Yep, that happened to a friend of mine. Luckily he had gone into the house for a cold drink when it "went off like an A-bomb." It set most of his yard on fire. :-)
Never forget that the difference between a fire and an explosion (bomb) is containment.
Good point.
Just do your hooch cooking outside!
Yea, that's the point.
lol great tagline
corn whiskey PING!
I actually hate whiskey (the only time I ever got 86'd was after having some Jack Daniels...but that's another story). But, when I lived upstate NY my Italian neighbors made some serious homemade wine that had a real punch to it lol.
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