I brew beer in 1/4 million tanks for a living everyone here seems to make it very hard but I get about 15 to 18% proof everyday here is my formula:
- Use clean water
- Keep ph at 5.6-6.0 at start of the cooking
- Hold the temp at 190F for 2.5 hours
- Reduce ph to 4.0-4.3
- Cool to 85 to 90 and hold for 45-50 hours
- Keep solids at 32
- 2 pounds of tetracycline to kill the bacteria.
- Vent that CO2 off
- Remove solids. Then bottle and age or distil it off and make 190 proof, but that's another story.