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Recipe: Prison Hooch

This article is part of Reason's special Burn After Reading issue, where we offer how-tos, personal stories, and guides for all kinds of activities that can and do happen at the borders of legally permissible behavior. Subscribe Now and get fast first class delivery of the July issue at no extra cost!

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  • Robert||

    So, a lambic pruno. Can't get yeast in prison?

  • Brandybuck||

    My guess is that yeast is not available in prison simply due to pruno. Best bet would be to get on your best behavior and convince the warden to start a baking class for the inmates. Then you could smuggle bits of dough out in your prison wallet. But I would rather drink that lambic pruno.

  • Headache||

    Try mead - use unfiltered honey add spring water, wait.

    Honey ferments when water is added. It takes time so be patient.

  • Zeb||

    Probably hard to come by large amounts of raw honey in prison.

  • Brandybuck||

    Classic recipe is to add the juice of one lemon, just so it doesn't taste like you're a vampire sucking down on a diabetic.

  • Gary Trieste||

    You are missing a yeast source.
    It can be unreliably gotten from the air, but using the center part of a loaf of bread is much better.

  • sarcasmic||

    That might be what the ketchup is for.

  • Bubba Jones||

    Probably.

    "Other fermented foods that contain yeast are soy sauce, dressings, cider, dried fruits, chili sauce, sauerkraut and tomato ketchup. "
    from the yeast-phobics

  • Brandybuck||

    That explains the ketchup. Got it.

  • 68W58||

    Inmates can't get sugar in some close custody prisons (they use artificial sweeteners instead) and they can't have fresh fruit in their cells (most likely for this exact reason)

    Former-though thankfully no longer-CO.

  • Brandybuck||

    My grandpa made raisin jack that was nothing like that. But then again, my grandpa was never in prison. He just learned how to do during prohibition. One gallon jug. Fill with loose raisins half way up. Do not pack. Cover with water. Top up the water to keep the raisins covered as they expand. Slap on an airlock. If you can't get an airlock use cheesecloth and a rubber band. Wait until the mixture stop fizzing. A week or so. Strain. Get shitfaced.

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