Homemade Groceries & Supplies

Thanks Redgy. Any chance you could do an instructional video on it? I'm not so much interested in distilled alcohol (although it has it's uses) as I am in distilled water. Knowing how to build a still and the principles involved in order to obtain clean, drinkable water will be a crucial skill to have eventually.

Not sure on the legalities of making distilled liquor so maybe just a video on making a still and distilling water. Links to other sources for the more adventurous.

reply to post by redgy


Yeah the whole three bottle but reuse the 1st and 2nd wasn't quite clear because if you reuse it doesn't it just make the distillation.... wait -- reuse it AFTER the third bottle starts filling up.... o.k. but sounds complicated because you have to disconnect and reconnect the bottles?

www.keystoneedge.com...

These guys use the second distillation...

They put about 1,000 liters of that stuff into their 1,200-liter pot still. The first distillation takes out alcohol called the heads, which Orr likens to airplane glue. Like most distillers, they toss that. The second distillation, producing the hearts, gives them "alcohol that's pure, clear, and clean," Orr says, "the naturally sweet, good stuff that we keep."

May have to consult with some experienced moonshiners to get the process down pat. Distillation has multiple uses. I'm mainly interested in distilling water for purification and distilling plants for their essential oils.

Extracts are easy but obtaining true essential oils requires some work.

reply to post by drew hempel


the use of the three bottles will insure that the alcohol becomes pure, if the boil is too hot the first bottle will catch most of the mash that gets through, this will be the cloudy mixture that can be restilled again.

the second bottle is more than likely drinkable and clear but won't be as strong as the third.

if your only using a pot for the mash, then yes you will need to keep topping the mash up so to get a fair amount of alcohol, this would be the time to reuse the liquid from the first bottle.

if you have lids or even corks on the bottles it's not that hard to unscrew or pop the cork off to get at the alcohol even with the tubing still attached.

to test the alcohol content in the second and third bottles use a spoonful of it's content and light/burn.
the second will have about half a spoonful of water/impurities left in the spoon after burn, this roughly indicates 50% proof,
the third should only be left with a small drop after light/burn, indicating about 95% proof.

In the last post it was mentioned to use about 1 metre of tubing between bottles, this can be to your discression as shorter lenghts will work as well, the tubing only needs to go through the lid or corks enough to seal and not to the bottom of bottles.
the number of bottles used in a line is up to you as well, depending on how strong and pure you want the mixture to become.

I only provided this system as it's a tried and cheap easy alternative to the many distilling systems that one could build or buy using other resources or designs.
[atsimg]http://files.abovetopsecret.com/images/member/4f555595427f.jpg[/atsimg]
good luck and take care.


[edit on 2-4-2010 by redgy]

Apparently a simple "Thank you" is not verbose enough so let me expand by expressing my heartfelt gratitude for your instructional and educational contribution. May you live long and prosper for enlightening us with your superior knowledge.

See? Now it just sounds sarcastic when all that needed to be said was "thank you". Blasted brevity filters!

no need for any thanks.

also my knowledge is not by any means far superior than anyone elses but thank you anyway.

extracting plant oils would be something to try as there would be many uses for such, something I know nothing about or have ever tried.

also having used a boiler type vessel for extracting syrup from fruits and such which works very well and lasts for long shelf life, not sure if that same process would work with plant type material for oils only either.

steaming/distilling most likely would only seperate the juices from the pulp and not just the oils that are contained in these, maybe might try one day to find out if possible.
thanks.

Originally posted by undo
hey anybody know of a natural immune system booster food type, other than vitamin C and echninacea?

Man! I'm slow getting around to stuff but better late than never, I guess. Hope this info helps.

The 12 Most Powerful Super Foods By Amy Paturel, M.S., M.P.H.

Why Are They So Super?
Ask five nutritionists to rate the 12 most powerful foods and you'll get five different lists, but many of the selections will overlap. Why? Because every food provides something different: Some are a rich source of protein or fiber but void of many vitamins and minerals, while others contain disease-fighting phytonutrients, vitamins and minerals, but no protein. The trick, claim experts, is to get a variety of the best foods. The following 12 power foods are a good place to start.

Avocados
Sure they're high in fat, but avocados contain healthful monounsaturated fat, which has been linked to a reduced risk of cancer, heart disease, and diabetes. 'Avocados aid in blood and tissue regeneration, stabilize blood sugar, and are excellent for heart disorders,' says Ed Bauman, Ph.D., director of Bauman College . They're loaded with fiber (11 to 17 grams per fruit) and are a good source of lutein, an antioxidant linked to eye and skin health.

Apples
'An apple a day really does keep the doctor away,' says Jonny Bowden, Ph.D., C.N.S., author of The 150 Healthiest Foods on Earth. Apples are loaded with the powerful antioxidants quercetin and catechin, which protect cells from damage - that means a reduced risk of cancer and cardiovascular disease, especially if you eat the skin. Research shows that the apple peel contains five times more polyphenols than the flesh. Apples and their skins pack a lot of fiber too (about twice that of other common fruits, including peaches, grapes, and grapefruit), which may help fight the battle of the bulge.

Blueberries
Antiaging superstars, blueberries are loaded with antioxidants, especially anthocyanins, which have been shown to improve vision and brain function. Studies show that eating blueberries slows impairments in motor coordination and memory that accompany aging. These little berries also reduce inflammation, which is inextricably linked with virtually every chronic disease from Alzheimer's and Parkinson's, to diabetes and heart disease. Other studies show that blueberries have much greater anticancer activity than other fruits

Cabbage
In the vegetable world, the Brassica genus reigns supreme, and the cabbage is the most impressive of the lot. Brassica vegetables (including broccoli, bok choy) contain compounds called indoles, which have been shown to reduce the risk of cancer dramatically. 'Eating cabbage more than once a week cut men's colon cancer odds by 66 percent,' says Bauman. 'Cabbage also stimulates the immune system, kills bacteria and viruses, and is a good blood purifier.' If you go for the red variety, you'll also get a healthy dose of anthocyanins (the same pigment molecules that make blueberries blue), another powerful antioxidant with an anticancer punch.

Fish and Fish Oil
Eating fish helps cut the risk of heart disease, cancer, Alzheimer's, stroke, diabetes, and arthritis. The fatty varieties may also help alleviate depression. The American Heart Association recommends that adults eat at least two fish meals per week, especially wild salmon, herring, and sardines, because those varieties provide the most heart-healthy omega 3s. Avoid mercury-containing varieties like shark, swordfish, king mackerel, tilefish, and albacore tuna, says Roberta Anding, M.S., R.D., national spokesperson for the American Dietetic Association. (Chunk light tuna is okay.)

Garlic
Research shows that garlic lowers total cholesterol and triglyceride (blood fat) levels, helping prevent clogged arteries. ' Two to three cloves a day cut the odds of subsequent heart attacks in half for heart disease patients,' says Bauman. 'Garlic also tops the National Cancer Institute's list of potential cancer-preventive foods.' Whole baked garlic helps detoxify the body of heavy metals like mercury (from fish) and cadmium. Garlic also acts as an antibacterial and antiviral, boosting resistance to stress-induced colds and infections. Can't stand garlic breath? Chew on a sprig of parsley.

Mushrooms
Used for centuries in Eastern medicine, mushrooms have powerful effects on the immune system – especially the maitake, shiitake, and reishi varieties. 'Mushrooms such as maitake help prevent and treat cancer, viral diseases, high cholesterol, and high blood pressure,' says Bauman. In fact, mushrooms are used as an adjunctive cancer treatment throughout Asia because of their ability to counteract the toxic effects of chemotherapy and radiation while simultaneously shrinking tumors. What's more, Japanese researchers have found that regularly eating shiitake mushrooms lowers blood cholesterol levels up to 45 percent.

Almonds
Almonds are loaded with fiber and monounsaturated fat, both of which have been shown to lower cholesterol. According to the Food and Drug Administration, eating 1.5 ounces of most nuts, including almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. And even though almonds are relatively high in fat and calories, studies show that eating almonds can actually help with weight loss (their protein, fiber, and monounsaturated fats provide the feeling of fullness, preventing overeating).

Eggs
The best protein source on the planet, eggs consistently outrank milk, beef, whey, and soy in the quality of protein they provide. In addition to containing all nine essential amino acids, eggs are loaded with nutrients. 'And for God's sake, eat the yolks,' says Bowden.. People avoid the yolks because they fear cholesterol, but egg yolks contain choline, which helps protect heart and brain function and prevents cholesterol and fat from accumulating in the liver.

Flaxseeds
Loaded with alpha-linolenic acid, an essential fatty acid that helps reduce inflammation, flaxseed has been used for centuries for medicinal and health reasons. Gandhi himself proclaimed, 'Wherever flaxseed becomes a regular food item among the people, there will be better health.' Bauman adds, 'The seed itself has terrific nutritional value, very usable protein, tremendous fatty acids, and minerals like magnesium, potassium, and zinc.' Additionally, they're a great source of fiber.

Pomegranates have up to three times the antioxidants of red wine and green tea – and the juice has been shown to reduce artery-clogging plaque, which in turn prevents heart disease and stroke. Research shows that long-term consumption of pomegranate juice may also help slow aging and protect against cancer.

Dark Chocolate
When it comes to chocolate, bitter is better – at least in terms of health. The benefits of chocolate come from flavonols and antioxidants (the same disease-fighting chemicals found in cranberries, apples, strawberries, and red wine). The caveat: Only real cacao contains flavonols, so look for chocolate that boasts a high percentage of cacao (60 percent or more). Dark chocolate also has fewer calories than other varieties, and when eaten in moderation, it lowers unhealthy LDL cholesterol and prevents plaque from building up in your arteries.

Print things like this out and keep them handy! Or make sure you have someone who survived the depression at your sides at all time (kidding).

You make a good point about having a memory jogger or synopsis of useful information handy either in your BOB or some sort of pocket guide. I think there are some threads on here about gathering knowledge that may be lost in a post apocalyptic situation. Don't have the links handy but thanks for the reminder to save our valuable information somewhere other than our vulnerable hard drives.

This thread needs a revival.

It is saved in my [color=#00BFFF]scrapbook+.

Excellent Post!

Here it comes...

[color=gold]B U M P

Edit to add... Save/Bookmark/Scrapbook all 8 pages so far. They are a great read... also an inspiration for more DIY research.

Thanks. Here in the bible belt we like a good old fashioned revival. LOL. Have actually learned to do a few more homemade goodies but figured people had lost interest.

It was really good for me, too, learning how to make things I don't normally bother with. Has saved me some money since this thread started. Especially the laundry soap.

Foraged Hickory Syrup

Gather pieces of outer bark from fallen hickory branch/tree (about 3 cups worth). Put bark and hulled nut shells in a pot of just enough water to cover all. Bring to a boil until syrup is a lovely brown. Makes the house smell nice. Strain out the hickory chunks and add sugar to taste. I usually measure out the liquid and add an almost equal amount of sugar. Usually about 2-2.5 cups of sugar for 3-3.5 cups of liquid. (Sometimes I add brown sugar). Stir til dissolved and continue to simmer until it has a syrup consistency (5-20 minutes). Bottle and store. This stuff is freakin' delicious! I have to keep myself from sticking a straw in the pot and just drinking it as is! Goes good on pancakes, especially those whole grain pancakes. Makes an excellent base for your own hickory barbeque sauce. Or, you can just stick a straw in the pot and drink yourself into nirvana.

I also like that it makes use of shells and bark that you wouldn't use for eating anyway.

If anyone's interested, I have a recipe for a plantain salve that I've personally seen get rid of poison ivy in a few hours.