ok, i realised that the usual ~40% spirits, your whiskies, your gins, your tequilas, don't get me drunk enough* so i'm looking to get my hands on some of that 96% ethanol. i figure if that doesn't do the job, then nothing will. but i don't even know if you can buy that in switzerland. So:
1. can i buy the >90% alcohols in switzerland? Where? Or
2. would i be better off taking a small trip to France?
*i want to make my own limoncello.
ok, i realised that the usual ~40% spirits, your whiskies, your gins, your tequilas, don't get me drunk enough* so i'm looking to get my hands on some of that 96% ethanol. i figure if that doesn't do the job, then nothing will. but i don't even know if you can buy that in switzerland. So:
1. can i buy the >90% alcohols in switzerland? Where? Or
2. would i be better off taking a small trip to France?
*i want to make my own limoncello.
I can bring you a bottle of spirit from Poland. 96-98% This will do the job...
I can bring you a bottle of spirit from Poland. 96-98% This will do the job...
Coop used to sell 96% (+-) pure drinkable alcohol, called "Alcool de Boeuf" or something like that. But that was 15-20 years ago. Maybe they still sell it... Go to a big one with a larger alcohol assortiment.
Coop used to sell 96% (+-) pure drinkable alcohol, called "Alcool de Boeuf" or something like that. But that was 15-20 years ago. Maybe they still sell it... Go to a big one with a larger alcohol assortiment.
You can buy "pure" alcool (ethanol) in any pharmacy. Or settle for Stroh Rhum in specalized shops. Cheers 
You can buy "pure" alcool (ethanol) in any pharmacy. Or settle for Stroh Rhum in specalized shops. Cheers
u should have starred in death wish 6 or maybe 7!
this is called "assistance à personne en danger" 
!
yo!
@patrick - yeah, that's precisely the problem. that i've been around the big coops (or at least i thought i had - not all of them, obv...) but with no luck. i've been told you can't buy this stuff any more in the coops, but whether that means you can't buy ethanol marketed for drinking... i dunno. that's why i throw myself upon the mercy of the forum.
@free - always the right answer. :) the pharmacy. i wonder how they'll react when i go in there to buy five litres of ethanol. "errr yeah,,, i get a lot of septic wounds that i have to deal with." maybe i'll have to go around 5 different pharmacies buying one at at time, like when stocking up on codeine.
as for the stroh rum, yeah. it would do the chemistry for sure... the internet assures me that i *could* use vodka, but my friends assure me that i need to hit the 90% mark. plus i don't think the flavour is quite what i'm looking for. don't get me wrong... last sunday i was drinking amsterdam maximator in the park, just this time i want to make something that is nicer than what i can buy.
@marina - i'm hoping it can be boeuf as well. the idea of making not just ordinary limoncello, but boeuf limoncello is very appealing. but with the lack of nonsense going into this drink, i would expect it to be among the most hangover free drinks around.
@tony - if it means i have to meet michael winner, then i'll pass, thanks. in other news, i watched scarface last weekend, just because of you! such is the effect you have on me.
@justin - you are quite right. actually, if i understand correctly, before you are granted your tolerated person's certificate in switzerland, you have to attend an 11 hour course in throwing alcohol down the neck of people found in wrecked vehicles. i'm just doing my part :)
yo!
@patrick - yeah, that's precisely the problem. that i've been around the big coops (or at least i thought i had - not all of them, obv...) but with no luck. i've been told you can't buy this stuff any more in the coops, but whether that means you can't buy ethanol marketed for drinking... i dunno. that's why i throw myself upon the mercy of the forum.
@free - always the right answer. :) the pharmacy. i wonder how they'll react when i go in there to buy five litres of ethanol. "errr yeah,,, i get a lot of septic wounds that i have to deal with." maybe i'll have to go around 5 different pharmacies buying one at at time, like when stocking up on codeine.
as for the stroh rum, yeah. it would do the chemistry for sure... the internet assures me that i *could* use vodka, but my friends assure me that i need to hit the 90% mark. plus i don't think the flavour is quite what i'm looking for. don't get me wrong... last sunday i was drinking amsterdam maximator in the park, just this time i want to make something that is nicer than what i can buy.
@marina - i'm hoping it can be boeuf as well. the idea of making not just ordinary limoncello, but boeuf limoncello is very appealing. but with the lack of nonsense going into this drink, i would expect it to be among the most hangover free drinks around.
@tony - if it means i have to meet michael winner, then i'll pass, thanks. in other news, i watched scarface last weekend, just because of you! such is the effect you have on me.
@justin - you are quite right. actually, if i understand correctly, before you are granted your tolerated person's certificate in switzerland, you have to attend an 11 hour course in throwing alcohol down the neck of people found in wrecked vehicles. i'm just doing my part :)
Hmmm...interesting quest you're on! I am back in Tennessee for the next three weeks before returning to Lausanne, and I thought you might appreciate reading about our "corn likker" moonshine! The article is below:
Simply stated, "moonshine" is untaxed liquor, furtively produced quite often by the light of the moon, or at least out of the immediate reach and oversight of law enforcement. Nicknamed "corn likker," "white lightening," "white mule," "mountain dew," and numerous other local appellations, the typical moonshine is clear in color and potent, usually approaching 100 proof, or 50 percent alcohol by volume.
The process of making moonshine includes fermentation, distillation, and condensation. The basic ingredients are sugar, water, yeast, cornmeal, and malt. First the mash of fermented grain is carefully heated. At the conclusion of the process, the alcohol is condensed, using the "worm," a coil of copper pipe in a barrel of cool water. Although the process appears to be a simple one, only well-trained and highly skilled practitioners can produce unadulterated whiskey under such generally primitive conditions.
Scots-Irish settlers brought with them to America the knowledge and skills of whiskey-making. Prior to the American Revolution, production was limited, with rum being the preferred ardent spirit. The imposition of an excise tax on whiskey by the Washington administration in 1791 touched off a 1794 rebellion of farmers in western Pennsylvania who found it advantageous to convert their large corn crops into something more easily transportable. Although the revolt failed, it proved that some Americans, whether they be nineteenth-century moonshine makers or twentieth-century marijuana growers, will provide a product for an illicit market if the price is right and chances of prosecution are minimal.
The legal history of this cottage industry followed several trends. Between 1817, when the excise tax was lifted, and 1862, when it was reinstituted, local distillers flourished along with larger established companies. In 1878 the federal government offered a blanket pardon to moonshiners, which many accepted while still plying their trade. The Tennessee v. Davis Supreme Court decision of 1879 established federal supremacy in moonshine prosecution cases.
With corn the primary crop, particularly among semisubsistence farmers in the Appalachian backcountry, it was only natural for the production of distilled liquor to become the occupation or avocation of many farmers. Coupled with poor or corrupt local law enforcement and inhospitality to federal "revenuers," a tradition was formed that would last to the present.
Prohibition touched off a flurry of activity with syndicates connected to such mobsters as Al Capone. The end of the "Noble Experiment," the cost of sugar, changing American tastes, and the vagaries of law enforcement have dictated the ebb and flow of the market for moonshine.
Several areas in Tennessee, particularly Cades Cove, and Blount, Carter, Fentress, Hancock, Henry, Polk, and Scott Counties, have dominated the history of moonshining in the state. Women as well as men took part in the trade. For example, Mollie Miller led the moonshiners of Polk County and has been credited for the killing of several revenuers and informants. Another woman, who reportedly weighed six hundred pounds, ran a bloody family business, comforted by the fact that lawmen could think of no way to physically transport her to the seat of justice.
The folklore and legends about moonshiners and revenuers have become a lasting part of southern history. The blockade runner, or "tripper," became legendary with the advent of fast, modern automobiles. Their flights from justice stood them well as a training ground for developing proficiency in high-speed driving, and many runners became contenders on the early stock car circuit. Revenuers who served as the nemesis of their moonshining quarry became famous as well.
The cause of many well-known and countless lesser known crimes of passion, as well as times of pleasure, the moonshine trade is perhaps best described by the following verses from an old mountain folksong: "You just lay there by the juniper / When the moon is bright / And watch them jugs a-fillin' / By the pale moonlight." (1)
William E. Ellis, Eastern Kentucky University
Hmmm...interesting quest you're on! I am back in Tennessee for the next three weeks before returning to Lausanne, and I thought you might appreciate reading about our "corn likker" moonshine! The article is below:
Simply stated, "moonshine" is untaxed liquor, furtively produced quite often by the light of the moon, or at least out of the immediate reach and oversight of law enforcement. Nicknamed "corn likker," "white lightening," "white mule," "mountain dew," and numerous other local appellations, the typical moonshine is clear in color and potent, usually approaching 100 proof, or 50 percent alcohol by volume.
The process of making moonshine includes fermentation, distillation, and condensation. The basic ingredients are sugar, water, yeast, cornmeal, and malt. First the mash of fermented grain is carefully heated. At the conclusion of the process, the alcohol is condensed, using the "worm," a coil of copper pipe in a barrel of cool water. Although the process appears to be a simple one, only well-trained and highly skilled practitioners can produce unadulterated whiskey under such generally primitive conditions.
Scots-Irish settlers brought with them to America the knowledge and skills of whiskey-making. Prior to the American Revolution, production was limited, with rum being the preferred ardent spirit. The imposition of an excise tax on whiskey by the Washington administration in 1791 touched off a 1794 rebellion of farmers in western Pennsylvania who found it advantageous to convert their large corn crops into something more easily transportable. Although the revolt failed, it proved that some Americans, whether they be nineteenth-century moonshine makers or twentieth-century marijuana growers, will provide a product for an illicit market if the price is right and chances of prosecution are minimal.
The legal history of this cottage industry followed several trends. Between 1817, when the excise tax was lifted, and 1862, when it was reinstituted, local distillers flourished along with larger established companies. In 1878 the federal government offered a blanket pardon to moonshiners, which many accepted while still plying their trade. The Tennessee v. Davis Supreme Court decision of 1879 established federal supremacy in moonshine prosecution cases.
With corn the primary crop, particularly among semisubsistence farmers in the Appalachian backcountry, it was only natural for the production of distilled liquor to become the occupation or avocation of many farmers. Coupled with poor or corrupt local law enforcement and inhospitality to federal "revenuers," a tradition was formed that would last to the present.
Prohibition touched off a flurry of activity with syndicates connected to such mobsters as Al Capone. The end of the "Noble Experiment," the cost of sugar, changing American tastes, and the vagaries of law enforcement have dictated the ebb and flow of the market for moonshine.
Several areas in Tennessee, particularly Cades Cove, and Blount, Carter, Fentress, Hancock, Henry, Polk, and Scott Counties, have dominated the history of moonshining in the state. Women as well as men took part in the trade. For example, Mollie Miller led the moonshiners of Polk County and has been credited for the killing of several revenuers and informants. Another woman, who reportedly weighed six hundred pounds, ran a bloody family business, comforted by the fact that lawmen could think of no way to physically transport her to the seat of justice.
The folklore and legends about moonshiners and revenuers have become a lasting part of southern history. The blockade runner, or "tripper," became legendary with the advent of fast, modern automobiles. Their flights from justice stood them well as a training ground for developing proficiency in high-speed driving, and many runners became contenders on the early stock car circuit. Revenuers who served as the nemesis of their moonshining quarry became famous as well.
The cause of many well-known and countless lesser known crimes of passion, as well as times of pleasure, the moonshine trade is perhaps best described by the following verses from an old mountain folksong: "You just lay there by the juniper / When the moon is bright / And watch them jugs a-fillin' / By the pale moonlight." (1)
William E. Ellis, Eastern Kentucky University
Blackcurrant liqueur
3 pounds of blackcurrants,
3 liters of burgundy red wine,
distilled spirits, sugar,
A handful of blackcurrant leaves.
Soak (macérer in French) the currants and leaves in the red wine. Filter. Add 1 pound of sugar per liter of maceration. Bring to a boil. Cool. Add 1 liter of alcool to 5 liters of wine. Put in bottles, in the cellar. Try to forget it as long as possible.
Blackcurrant liqueur
3 pounds of blackcurrants,
3 liters of burgundy red wine,
distilled spirits, sugar,
A handful of blackcurrant leaves.
Soak (macérer in French) the currants and leaves in the red wine. Filter. Add 1 pound of sugar per liter of maceration. Bring to a boil. Cool. Add 1 liter of alcool to 5 liters of wine. Put in bottles, in the cellar. Try to forget it as long as possible.
There was a case in Sweden where teenagers were brought in the hospital near ethylic coma (which they reached eventually); they had stuck ethanol soaked tampons in their butts (you don't need to have an hairy ass to have lots of capillaries down there...).
While It probably burns quite a bit, the question of taste should not be too much of an issue...
Your chance to prove it's not an urban legend... Well... bottoms-up!
There was a case in Sweden where teenagers were brought in the hospital near ethylic coma (which they reached eventually); they had stuck ethanol soaked tampons in their butts (you don't need to have an hairy ass to have lots of capillaries down there...).
While It probably burns quite a bit, the question of taste should not be too much of an issue...
Your chance to prove it's not an urban legend... Well... bottoms-up!
While It probably burns quite a bit, the question of taste should not be too much of an issue...
Taste should not be too much of an issue?! You and I must be adopting different meanings for the word taste, here.
While It probably burns quite a bit, the question of taste should not be too much of an issue...
Taste should not be too much of an issue?! You and I must be adopting different meanings for the word taste, here.
I stand corrected: Geneva IS the capital of protaste-antism...
Aligro, that's the place!
Strength of alcohol: 96%
Number of lemons: 44
