Home Distilling

[caziques]

Down under in NZ, home distilling is legal. Very good on the pocket, not so good for the liver.

Take 6kg of sugar, a packet of "super fast" yeast (made in the UK!), 21 litres of water, and leave to ferment for a couple of days. Into the still, four hours later...3 1/2 litres of raw alcohol. Total cost, under a tenner.

Pour a good inch into the bottom of a glass and top up with strong orange juice (to disguise the pretty awful taste) and plenty of ice. Chill out.

The taste acts like an aversion therapy, so tend to only have the one drink (maybe the equivalent of 7 or 8 shots though).

Anyone else do anything similar, or know a friend who does?