I want to elaborate more on the survival and sustainability of being able to produce fermented beverages and distilling the alcohol from it.
Early on in my beer and wine making experiments along with the distilling process via a still I bought, I had thought of the possible results as follows . . .
That's the ideas I had from the start of all this and why I felt that this was the best forum to put this in. Other people here likely have more ideas along this line, please share.
Early on in my beer and wine making experiments along with the distilling process via a still I bought, I had thought of the possible results as follows . . .
- I produce some fine wine, excellent beer along with some moon shine and possibly vodka for my drinking pleasure. These would be in high demand during SHTF and a valuable commodity.
- The product tastes terrible and I have to distill it to get anything useful from it drinkable or not.
- The product turns sour during fermentation and becomes vinegar that is good for cleaning and disinfecting along with canning and using in food preparations. This can be distilled as well.
- The alcohol could be used to produce tinctures and maybe extract aromatics and essentials oils.
- The alcohol could be used in a fuel for internal combustion engines or other uses.
That's the ideas I had from the start of all this and why I felt that this was the best forum to put this in. Other people here likely have more ideas along this line, please share.
A trail goes two ways and looks different in each direction - There is no such thing as a timid woodland creature - Whatever does not kill you leaves you a survivor - Jesus is NOT a bad word - MSB