Let's just imagine you've sailed for days and days to find a really sweet, secluded anchorage.
To make things even better,
there's a breathtaking beach just around the corner.
You decide to chill out for a while and relax,
let loose, maybe even have a few parties!
You commandeer the abandoned fishing hut to set up your bar and run into a problem.
You've got plenty of mixers,
..but you're a little short on the good stuff.
Do you leave and sail away to the nearest store which is hundreds of miles and days away???
HELL NO!!!
"Ok, first step of the process is we need to sanitize
everything. So here we have our sterilizing stuff.
And we use 10 mils of this to 1 litre of water
We pop it in here. And we use a small brush
to clean it. It's allgood!"
(laughing)
"Alright it's step 2 of the distillation process. We need to mix our 3 ingredients
together that make liquor.
That would be sugar, water and yeast.
So we get 8 kilos of suagr, heat up 5 litres of water and dissolve it really good.
Pour that, bugs outta here..
Pour that into our sanitized jug,
And we fill the rest of the jug up with 25 litres with normal water
"Alright, so our sugar has been absorbed by the water..
and the temperature is down to under 32 degrees
centigrade. So we're ready to start the next step, which is adding the yeast
to the sugar water.
So the first thing I'm gonna do is put in our little alcohol meter which is going to tell us
when the brew is finished
put that one there..
It kind of tells us the amount of potential alcohol we can have in the mixture
This one right now is sitting down here..
At dessert wine, which is good, cos after we're finished, we wanna have about
20% alcohol by body, before we can distill it.
So that's all sorted!
This is 'alcotec 48
hour turbo yeast'! But if we let it run for 5 days,
we get 5% more alcohol
so we're patient. That's what we're gonna do.
Smells lovely
Alright, so we're checking on our brew here. It's been 5 days now.
And it's starting to smell really good!
It has that alcoholy beer, kinda yeasty smell!
Which means its doing its things, and the yeast is definitely converting the sugar into alcohol.
We got some bubbles going on. And the alcohol content is..
It is all the way at the top..
At strong wine, so..
we're getting there! Maybe about another day or so..
And then we'd be able to run a batch through. Getting close!"
"So this step 3
of the Delos Moonshining Production!
And here we have our mash, our fermented mash.. whatever you wanna call it.
And we're gonna pour it into our still here.
And we're gonna start distilling some alcohol.
And then this is the still head, so this a reflex still
And basically the element heats up
the fermented water, sugar and yeast that we've put in here, and then the vapors rise
up the column. And we circulate water through it
to control the temperature. So we just run the hose from outside into this
And since we're in a boat, we put the other end back in the water tank
so we don't waste our water. And then we get our pure alcohol
out of here, and monitor the temperature here.
So when we run the still, we take advantage of the generator
running and we load it as much as possible. So we always do a lot things
So we're making hot water, we're charging the battery,
We're gonna do laundry, and we're making water!
Fresh water. So I just turned on the diesel unit
which is cranking out about 180 litres an hour right now
which is really good!
As soon it switches to green. ahh perfect, and we're now making fresh drinking water!
It just so happens that the still takes the same amount
of time of the laundry machine, so it's very convenient.
So the stills just coming up a temperature now
to the point where we get some of first bad stuff out
which is the methanol. Which you can see..
dripping right there
This is the stuff we DO NOT want to drink
Because it's the first 50 mils
So we'll just wait till it gets up to 50,
and then we'll toss that one.
Since this is basically poison, we save it in little bottles
in the one harm we would be pirates
A little splash in the face with this and they'll be running!
Ok, so now that we've got the poison out of there,
Everything we collect from now on,
is beautiful, delicious, pure alcohol.
Most of our alcohol between 80 and 90. We never go over 90
because then you start getting poisons from the tailing's, so as long as you stick
in those two ranges, you'll be good.
I've been running for about 2.5 hours here,
And we're up above the 750 mil mark
So I think we'll be getting to 1 litre pretty soon!
(Coughs)
"Ok... woah... pretty strong stuff!"
"WOAH! F *ck me! You could drunk just on that! OH MY GOD!"
After our distillation is complete we use activated charcoal to remove any impurities
and taste before bottling and flavoring.
The filter top is basically just an old Martini Shaker we drilled a hole in.
The alcohol pushes it's way through this activated charcoal filter.
It takes a while at one drop per second, but what you get out is really pure and tastes great!
At this point our alcohol is about 85%
and still way too strong to drink.
We use an alcohol meter and water from the boat desalinator to dillute it down to something reasonanable,
like 40%.
Next we break out the kit
which contains all our wood chips, flavors, and essences.
We measure and mix different flavors,
,depending on what we're going for.
How about a vanilla cherry vodka?
Or maybe a delicious fresh mango infused vodka?
Maybe an almond cherry bourbon is more your style?
"So what are we doing over here?"
"Some flavoured vodka"
"It's gonna be some watermelon vodka"
"Some lime in there"
And finally, the most important step of all!
Enjoying the fruits of your labor!
"Is it on? "Yeah"
"In step 2!" (laughs)
"So welcome to step 3 of the..
Delos Moonshining Production!" (laughing) "I look like a nerd!"
"Look at me!"
"You know what time it is?"
"It's business time!"