Easy to read and humorous. This book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to bathtub gin. Odd indeed, but fun!

Table of contents: Chapter One–The Naked Truth! The Basic Concepts of Making Alcoholic Beverages Facts and Fables for Success and Safety (or the good old days weren’t so good) Dynamite Whiskey The Good, The Bad and the Deadly in Equipment and Materials Plastic Glass Sterility, Hell, Holy Water and the Hobo’s Friend Universal Truths and Dark Secrets About Yeast and Fermenting

Chapter Two–Wine for the King, Wine for the Masses Wine – From Apple to Zucchini The Bottling Process Secrets to Long-term Success Wines – Doin’ It (basic wine making steps, recipes and instructions) Some Simple Wines Sugar Wine Mint Wine Simple Dandelion Wine Unorthodox and Stunningly Simple Wine Making Universal Recipe Made With Store-Bought 100% Fruit Juice Wine From the Vine, Fruit Trees and Berries Basic Grape Wine Recipe (1 Gallon) Second Wine Recipe (grape) The Shape of the Grape A Fresh Grape-Raisin Wine Easy Grape Wine Fruits and Berries Cane Fruits – Blackberry, Raspberry, Salmonberry and all their Seedy Cousins such as Mulberries and Dewberries and More Salmonberry Wine Elderberry Wine Blueberry Wine Gooseberry Wine Sweet Strawberry Wine Dry Strawberry Wine Fruit Wines Mango Wine Orange Wine Apple Wine Stone Fruit Wines Peach, Plum, Prune and Apricot Wine Cherry Wine Alaskan Currant or Cranberry Wine Currant Wine Apple Sherry “Beary” Berries Feast and Famine Fermentation Method Cider (Apples) and Perry (Pears) Old Time Cider From Apples Old Time Cider Recipe Hard Cider Great Cider Vegetable Wines Tomato Wine (red or green) Corn Wine Watermelon Wine (any type of melon is fine) Rhubarb Wine Root Wines Basic Potato Wine Naturally Improved Potato Wine (by starving the yeast and using malt enzymes to convert starches) Simple Malting to Augment Wine Parsnip Wine Carrot Wine (Carrot Whiskey) Beet Wine (red beets) Sugar Beet Wine Mangel Wine Sweet Potato Wine Grain Wines Wheat Wine Rice Wine Barley Wine (Pearled Barley) Cheating for Better Grain Wines Blossom Wines Simplest Flower Wine –Dandelion More Full-Bodied Blossom Wines Alaskan Fireweed Blossom Wine Honey Wines (Mead) Simplest Honey Wine Flower and Honey Wine (sweet) Honey and Fruit Wine (medium dry) Honey and Fruit Juice Wine (Sweet) Other Wines Rose Hips Wine Pea Pod Wine Kvass (Bread Wine) Kvass Birch Sap Wine (one of my favorites) Birch Sap Wine Applejack Applejack Recipe Milk Wine (ALA Alaskan Engel Wine and Father Emmett Engel, the wine making priest) Koumiss - Kefir Recipe #1 (the easy way) Milk Wine Recipe #2 (the more traditional way) Yogurt First (Miss Muffet’s favorite) Pruno – Jailhouse Wine Pruno Recipe Corn Squeezins Modern Corn Squeezins

Chapter Three–From Prohibition-Style Homebrew to Gourmet Beers Beer - From Alaskan Bush Beer to Gourmet Beers Cooking Beer Making Steps I.Cooking II.Fermentation III.Racking and Fining IV.Bottling and Priming V.Storing Making Beer With Malt Extracts Prohibition Style Beer “Sneaky Pete” (a.k.a. Alaska Bush Beer) Bush Beer Al Capone Beer (Pilsner?) Al Capone Speakeasy Beer Steam Beer – All Grain Steam Beer Any Beer (Using Malt Extract Syrup) Not Just Any Beer (Aromatic Hopping All-Malt Beer) Light Beer and Dark Beer– What’s the Difference? Pale Lager Pilsner Oatmeal Stout Pilsner Style with Rice Steam Beer Barley Wine Barley Wine Recipe Smoked Beer (The Easy Way) Smoked Stout Wheat Beer Wheat Beer Tips: Basic Wheat Beer Recipe Making Beer From Malted Grain Lager - Basic Recipe STEP 1. Gristing STEP 2. & 3. Cheating on Malt Grain Beers STEP 4. Boiling and Hopping STEP 5. Cooling/Pitching the Yeast STEP 6. Fermentation and Clarification STEP 7. Priming and Bottling Other Beers Chicha – Corn Beer Chicha #1 (Corn Beer) Corn Beer #2 Fruit Beers Hot Pepper Beers

Chapter Four–Homemade “Poreboy” Equipment “Pore Boy” Equipment (Making Your Own) Fermentation Vessels Fermentation Locks Pruno Pore Boy Homemade Bottle Capper Making Your Own “Pore Boy” Capper Unassembled Rapper Capper Pore Boy Capper Head Parts and Assembly “Poreboy” Scales Holes to be Drilled for “Pore boy” Capper Parts Homemade “Pore Boy” Scales Bottle Cleaning Grain and Hops Bags Making Your Own Malt Winnowing Malt Roasting Temperatures Other Tricks The Iodine Test Malting Wheat Malting Tips Making Your Own Malt Factory Out of an Old Refrigerator Malting Your Own Sample Worksheet Malt Factory Sinkers and Floaters Test Keggin’ it (A Cheap and Easy Way to Naturally Carbonated Draft Beer) Thermometers The Hydrometer U.S. Proof Spirit and Hydrometer Measurement Use of the Hydrometer Hydrometer Tips Specific Gravity Temperature Table Specific Gravity to Potential Alcohol Table

Chapter Five–Whiskey Makin’ Basics of Mashing for Distillation (And Dangers!) Thin Mash Whiskey (Moonshine) Thin Mash Whiskey Bathtub Gin Bathtub Gin #1 Bathtub Gin #2 Rum “White Lightening” 40 Rod Corn Whiskey (Corn Likker, Moonshine, Splo, White Lightening, Tanglefoot, Mountain Dew, Loudmouth, and a lot of other names) Real Corn Whiskey #1 – With or Without Horse Turds Real Corn Whiskey #2 Preachers Whiskey (Also Free Whiskey or Sneaky Pete) Distilling Theory (or Mother Nature is a Moonshiner) Types of Stills and How They Work The Retort Still Retort Still–Operation Traditional Pot Still Traditional Pot Still–Operation The Modern Pot Still (From a Pressure Cooker) The Modern Pot Still Components The Modern Pot Still Assembled The Reflux Still, or Don’t Lose Your Marbles (Reflux Column Still) The Compound Still Evolution of the Pot Still to the Reflux, to the Compound Still The Two-Dollar Still or Get Crocked on Your Crock Pot The Two-Dollar Still–Operation The Disappearing Still or Two Woks and a Pot The Disappearing Still–Operation The Desk Drawer Still (No Home or Office Should Be Without One) The Deskdrawer Still–Components The Deskdrawer Still–Operation Properties of Alcohol Cold Weather Hazards of Alcohol The Dead Trapper, Soldier, Miner, Bootlegger Fermentation of Ethyl Alcohol Basic Mash for Distilling Neutral Spirits Distillation of Ethyl Alcohol Cleaning the Still Safety Factors During Distillation The Devil, Vodka, Russian Bootlegging and Potatoes Distilling For Reasons Other Than Whiskey Making

Chapter Six–Flavoring and Making Liqueurs Flavoring and Making Liqueurs Steps: Simple Syrup for Liqueurs Homemade Recipes Crème de Menthe I Crème de Menthe II Fresh Mint Liqueur Bailey’s Irish Cream Irish Crème I Irish Crème II Creme De Cacao Coffee Liqueur (Kahlua) Coffee Liqueur Drambuie I Drambuie II Amaretto Cointreau No. 1 Cointreau No. 2 Anisette Grand Marnier Frangelico Rum Shrub Almond Shrub Kümmel Orange Peel Liqueur Whole Orange Liqueur Tangerine Liqueur Tangerine Liqueur (made with peels or the zest) Peach Liqueur Peach Brandy (Canned Peaches) Nectarine Liqueur Apricot Liqueur Apple Brandy Apple Liqueur Cranberry or Alaskan Watermelon Berry Liqueur Plum Liqueur Rhubarb Liqueur Elderberry Liqueur Raspberry Liqueur Pineapple Liqueur Blackberry or Other Cordial Spiced Rum Egg Nog Noirot® Liqueur Extracts Kirsch – Unsweetened, clear cherry drink. Also used a lot in cooking Recipes for the Use of Flavors in the Preparation of Cordials and liqueurs Anisette, Apricot, Blackberry, Creme de Cacao, etc. Noirot® Flavor Per label instructions Recipe Spirits (Brandy, Rum, Gin, Rye, etc.) Any Cordial or Liqueur Any Grain Alcohol (Using Noirot® Flavors) Vermouth

Appendix A Tables Appendix B Hops Appendix C Tips Appendix D Water Appendix E Supply Sources Appendix F Brewing Log Glossary Index