I have questions about running in the moonlight. Cold and slowness are the way to go, but everyone always tries to do it as quickly as possible. How do you run cold and slow? How do you know how fast/hot you can run it? Wouldn`t that mean you`d get better results in cooler/colder weather? aka winter other than fermentation needs its heat. How did it become legal in New Zealand? Ray and Des explain. Mexico has a variety of homemade alcohol made from sugar cane or agave. The most common name for sugarcane-based moonlight is “Win” in the central states of Mexico or “Charanda” in Michoacan on the west coast. Distilled agave drinks are commonly known as “mezcal”. However, depending on the region, it can take the names “Tequila”, “Raicilla” or “Bacanora”. `Sotol`, a distilled spirit, is made from Dasylirion species, namely Desert Spoon. Clandestine distillation of alcohol usually from grapes called grappa was common in Italy`s once-impoverished northeast, which still produces some of the country`s best grappa, but with tighter control over the supply of distillation equipment, its popularity plummeted.
However, the distillation of grappa continues in rural areas of Italy, especially in the south, where the control of distillation facilities is not as rigid. Typically, families produce small quantities for their own consumption and for gifts to others. Nowadays, the supply of production equipment larger than three liters is controlled, and anything smaller must carry a sign stating that moonlight production is illegal. [15] Moonshine made from cereals or potatoes produced illegally in Ireland is called Poitín or Poteen. The term is a diminutive of the word pota `a pot`. As elsewhere, Poteen is the basis of a vast folklore with intelligent miners competing against the “excise men”, as in Grouse Hall`s song The Hackler. In the past, it was the plume of smoke on a secluded hill that betrayed the poteen maker: in modern times, this risk was eliminated by using bottled gas to set fire to the secret distillery. In Latvia, moonlight “kandža” (45-55% vol.) is usually made from distilled fermented water, sometimes from potatoes or cereals (masing). The brewing kettle is usually an old aluminum milk jug (approx. 40l). Usually, sugar, baker`s yeast and water are fermented for a few weeks and then distilled using a gas burner or wood stove.
The brewing of “kandža” is illegal; In reality, however, as long as it is used for self-consumption (not for sale), there are no problems with the authorities. The common Puerto Rican term for moonlit rum is pitorro, from the Andalusian term “pintorro”, which is given to a white wine (or rum, near the rum-producing sugar cane fields of Malaga) of inferior quality that contains grapes (in the case of wine) or molasses (in the case of rum). Finnish moonshine, pontikka, is a homemade vodka made from fermented water (known in Finland as kilju), ideally distilled three times (kolmasti kirkastettu). It is said that the name Pontikka comes from the bad French wine of Pontacq. Other names are ponu (an abbreviation of pontikka), ponantsa (a pun on bonanza), kotipolttoinen (homemade), tuliliemi (fire sauce), korpiroju (wild wood waste) or korpikuusen kyyneleet (tears from a wild wood spruce), as stills are often located in remote locations. In Finnish, the most common term is moscha, derived from the English “moonshine”, as the term was first used by emigrants who had returned from America. [ref. needed] Home distillation was banned in 1866, but still widespread. The moonshining was reinforced by prohibition in Finland in 1919-32, but although alcohol was legalized, high excise taxes were still levied and various restrictions were in place. In recent years, however, structural change in rural Finland, changes in Finnish alcohol policy due to EU membership, rising living standards and availability of cheaper legal spirits, caused by the reduction of excise duties and the removal of specific restrictions on imports from Estonia, have made Pontikka production a rarity, and it is no longer considered a serious political problem. [5] Alcohol is strictly permitted or illegal in Pakistan. However, unregulated production in rural areas is flourishing.
Products include Tharra and its variants, ironically known as “Hunza Water,” and rudimentary beers made from barley, rye and other grain blends. Some of the brandy is also produced in the north, where fruit is more readily available. Methanol contamination is a serious problem in some areas. Namibia is widely known for brewing one of the best beers on the continent, but they also have their own moonshine consumed by the huge Ovambo tribe. The most instinctive is usually called “ombike / Owalende”, which is characterized by its light color, made from dried palm fruits or wild berries and has a strong spine and a high volume of alcohol. In Denmark, moonlight is called hjemmebrændt (lit.: burned at home, i.e. distilled at home). In Denmark, an excise duty licence is required to produce spirits above 14%. Illegal production of spirits is punishable by a heavy fine or imprisonment and confiscation of liquor production equipment. Possessing or manufacturing equipment in the moonlight is also a criminal offence.
The import of equipment which may be used for the distillation of spirit drinks must be notified to the authorities. Hungarian moonlight is called házipálinka (pálinka is a ghost, házi means “homemade”). It is mainly produced in rural areas where ingredients, usually fruit, are readily available. In modern times, home distillation was illegal (since the Middle Ages it was a privilege of the nobility) as it amounted to tax evasion if not carried out in a licensed distillery, but it was and is quite widespread. Since 2010[9], it has been legal to produce small portions (up to 86 liters 42% ABV per year per person) házipálinka for personal use (i.e. for consumption by “the distiller, his family and guests”) for a small annual fee.
