Posted: 8/11/2013 3:51:57 PM EDT
| I have slowly been acquiring bottles of alcohol for fun & as a prep item to trade (I'm not a HUGH hard liquor drinker, Prefer beer) but I have about 20 bottles of rums,vodkas and whiskeys and about 15 bottles of wine in storage now...Any of you guys do the same? |
I used to, but I drank it all 
In all seriousness I went to learning how to brew my own beer, and am still working on growing my own hops/barely etc etc and try a direct from Ich's backyard beer. Probably try to make an IPA (IchWarrior's Pale Ale) and see if it's drinkable. Mostly because its a fun project, but also because I feel that a fresh beer in the SHTF could be worth a lot to someone that has gone a long time without a good beer for bartering Probably much smarter to just buy cheap booze by the case and store it
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| Been buying 750ml bottles of 95% Everclear... It's valuable for a TON of uses. Mostly running my camping alcohol stoves, but secondarily for wound disinfection and taking care of body aches after a hard day of work or humping around a camping pack, etc... Mix it in with some gatorade packets & water, etc... |
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You'd probably be better of learning how to make it instead of storing it. Something to think about, do you really want to trade with people looking to get drunk after the SHTF? People like that might decide to come back later and get their stuff, or start talking about what you have, attracting unwanted attention. |
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Quoted: Can we just have a sticky that says alcohol? Seems like we have the same thread every week or two. Why waste money on booze if you don't drink? Its expensive. For trade? trade for what? For something you could have bought with the money spent on booze.... because its fun to play imagination games about improbable event rather than critically think and act. |
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I have a few pint bottles for that purpose. Name brand stuff; Crown Royal etc. figure an unopened pint of something like that would trade much easier than a mason jar of mystery liquid. As far the question of what am I trading it for..... I'll let you know when the time comes. After all; the unknown is why we prep in the first place. Plus, If it came down to TEOTWAWKI incident, anything that could be distilled or fermented would be far more valuable in its raw state.
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Actually that is not a bad idea. Alcohol, and cigarrettes are always a good trade item.
Factory commercial liquor will store for many years. I would store as many of the small plastic bottles of Vodka as I could, and as many of an inexpensive known brand of American Burbon or whiskey, as I could. |
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Quoted:
Well then you would have to store and/or plant a ton of grain for that, then mill it, then heat large quanties of water, distill just to get a bottle of booze. Quoted:
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Learn how to make and distill it. You'll really be in demand after the balloon goes up. Well then you would have to store and/or plant a ton of grain for that, then mill it, then heat large quanties of water, distill just to get a bottle of booze. Dude, fruit and grains begin to ferment all on their own eventually. And distillation is easy on a small scale and doesn't always require heat. If you don't want to learn some science or a new practical skill then just go bury some booze. Nobody's stopping you. But picking apart my suggestion with some illogical and false supposition is counterproductive. |
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This. Look into wine making and mead as well, simple to make and not as noticeable as a still. Quoted:
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Learn how to make and distill it. You'll really be in demand after the balloon goes up. This. Look into wine making and mead as well, simple to make and not as noticeable as a still. It's not the making of it that's the problem...it's the acquisition of the sheer amount of required goods to make it. Even just a batch of good ol' corn likker requires a fuck ton of sugar. |
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Quoted: Dude, fruit and grains begin to ferment all on their own eventually. And distillation is easy on a small scale and doesn't always require heat. If you don't want to learn some science or a new practical skill then just go bury some booze. Nobody's stopping you. But picking apart my suggestion with some illogical and false supposition is counterproductive. I take it you have never brewed anything becuase if you think it just happens, then you are very wrong. The correct yeast if not controlled will be overun with other bugs producing a unusable product. If you think you will rot some fruit and be GTG you are very wrong. I brew beer/wine/mead as well as spirits, Spirits were in another country though. Im very familiar with what it takes to produce a usable product, you are not. |
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Quoted:
I take it you have never brewed anything becuase if you think it just happens, then you are very wrong. The correct yeast if not controlled will be overun with other bugs producing a unusable product. If you think you will rot some fruit and be GTG you are very wrong. I brew beer/wine/mead as well as spirits, Spirits were in another country though. Im very familiar with what it takes to produce a usable product, you are not. Quoted:
Quoted:
Dude, fruit and grains begin to ferment all on their own eventually. And distillation is easy on a small scale and doesn't always require heat. If you don't want to learn some science or a new practical skill then just go bury some booze. Nobody's stopping you. But picking apart my suggestion with some illogical and false supposition is counterproductive. I take it you have never brewed anything becuase if you think it just happens, then you are very wrong. The correct yeast if not controlled will be overun with other bugs producing a unusable product. If you think you will rot some fruit and be GTG you are very wrong. I brew beer/wine/mead as well as spirits, Spirits were in another country though. Im very familiar with what it takes to produce a usable product, you are not. Are you talking about opening a micro-brewery or producing boutique vodka after the apocalypse? Or are we talking about getting drunk or perhaps distilling a semi-pure alcohol for medicinal purposes? Your experience with home brewing and distillation doesn't negate the chemistry of natural fermentation. Fruit and grains rot on the vine, stalk and ground. This process yields alcohol (amongst other chemicals). Every culture on this planet has utilized this process to produce an intoxicant. Some less tasty or appealing to your western sensibilities than what is commercially available or the object of craft home-brewing but "usable" as an intoxicant nonetheless. Don't be so haughty about your personal experience. Fermentation is 7th grade science. Leave that jug of unpasteurized apple cider out of the fridge too long and you get alcohol. Is it "usable"? You betcha'. |