Make Your Own Alcohol -- With Fusil Oil To Make You Blind
Can You Drink It?
Derivation Of The Word "Fusil" as used in Fusil Oil
Homemade African Brew
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Karl: I lived in Africa for several years and sometimes
someone would point to me an illegal still, back in the woods.
The natives would make a local whiskey, using nothing more
than sugar, water and yeast. This would be mixed, then boiled and after
just a short time "distilled" with a coiled copper pipe. What dripped out
of the pipe was whiskey, for sure, with a large percentage of something called
"fusil oil." The stuff when through the pipe only once -- a "single
Fusil Oil is not an easy term to do research on. It
comes up only here and there.
Apparently the fusil oil is a very toxic substance that
"distills" at about the same temperature, and in the same fashion as more pure
alcohol. Therefore, you could say that "fusil oil" is a form of alcohol.
Apparently it makes regular alcohol look tame by comparison.
I doubt if I ever drank any, but I did drink "alcohol" in a few native
ceremonies where it was polite to drink, and I had no idea what I was drinking.
Apparently drinking much of this fusil oil will make you go
Can You Drink It?
you drink it?
I get asked that question a lot!
Legend, as well as lots of documented stories have it that quite a
few Kentucky Moonshiners went blind from drinking moonshine. This
high-proof ethanol is a long way from Kentucky moonshine.
First of all, those were very crude stills, which only condensed the
vapors by running the exiting steam through a coil of copper tubing
placed inside a bathtub. There was no "stripping" section, which
refers to the bottom section of my still, where the hot steam first
has to bubble up through some cold water. This immediately strips
out a high volume of water, but in addition, it also traps the fusel
oils and methanol, and other trace poisonous by-products.
If you look at the alcohol produced by this still, it should be
absolutely as clear as water, and if you look at the top surface,
you will not see any oils floating at the top. That is what is
poisonous, and it has all been removed by virtue of the fact that
this is a triple distillation process.
If you recall cartoons where they showed a moonshiner drinking out
of a pottery jug with four X's (XXXX ) on it, that refers to the
number of times the stuff has been run back through the same still,
to remove more water (increase the proof).
In case you never were told the definition of proof, 200 proof is
100% alcohol, 180 proof is 90% alcohol, etc. About the most a person
can comfortably drink is 100 to 120 proof. Most whiskies are about
100 proof, and would make pretty poor fuel. Brandy might be 120
proof, or 60% alcohol, and could be used, but it would have to be a
pretty warm day, or the engine already pretty hot from running
previously on gasoline for it to work.
When you have a lower proof, you have to preheat the fuel to get it
to ignite. You can drop a lit match into 160 proof and it will go
out. When a waiter serves something with flaming brandy, they have
to hold the match for a moment at the edge of the liquid, which
preheats it slightly, before it will light.
Moonshiners often didn't have soft copper tubing which could be made
into a coil, so they would solder short pieces together into a
zig-zag assembly using lead for solder. The hot alcohol, being a
rather effective solvent, would always pick up quite a lot of lead
in the process, and these guys would usually die quite young of
I never drank my own product: I do not like, nor have I ever liked
hard liquor of any kind, as it will burn it. But 160 proof it much
too concentrated for anybody's tongue. The highest proof drinking
alcohol I have seen on the market is 120 proof Jamaican Rum.
So, when you are making 170 or 180 proof, if someone wants to drink
it, they will first have to mix it about 50/50 with water, or orange
juice, or whatever, and it will still be too strong a drink.
In the USA, it is illegal to sell this stuff without first adding
something that first ruins the taste and smell, and completely
poisons it so it cannot be used for human consumption. This is then
called denatured alcohol. It started out as grain alcohol, which is
what ethanol is technically called, but ends up smelling like
rubbing alcohol from the drug store because they added benzene or
something equally poisonous.
When I went to Ukraine, they were very interested in buying one of
my stills as they just really wanted it for making vodka. I wouldn't
make one for them, as I am fairly anti-alcohol, as I have seen how
it destroys minds, families, cars, and uninvolved bystanders.
However, some of the stuff I made, especially when I used grape pulp
from the winery, which yielded the smell of brandy, or the beer I
used from the brewery in Boulder, which made a whisky smell, has
indeed looked and smelled pretty pure.
Because the alcohol is so strong, it is inadvisable to even taste
it, as it immediately dehydrates whatever skin cells it touches,
especially the tongue and cheeks. Alcohol this strong is
hygroscopic, which means it draws moisture out of anything it
contacts, even the air. So high-proof fuel must be kept sealed, or
it will get diluted from the humidity in the air.
Is it legal?
Possible Derivation Of The
Word "Fusil" as used in Fusil Oil
A hard, stoney taste in wine. Derived from French phrase "gout de pierre a
fusil", a "flinty" wine is said to recall gunflint. These terms are presumably
metaphorical approximations based on the actual taste sensations allegedly
experienced when stones/minerals are licked (older books on chemistry etc.
always included the taste, feel and smell of the compounds being described).
Presumably refers to rate of moisture absorption etc by different stone surfaces
and detectable by the tongue. "Flinty" describes an initial evaluation
indicating a young white wine made from cool region grapes under cold
fermentation conditions. Characterized by high acidity, a tactile "mouthfeel"
that is filling and yet has a flavor sensation that is cleanly "earthy". Flinty
wines are usually dry and asutere.
Wines from the Chablis and Sancerre appellations in France have always been
associated with a flinty smell and taste due to the calcarcous soil.
Homemade African Brew
|At an African party,
we drank local
moonshine made of
grains. It was almost
It carried quite a
Apparently, the brewer
mixed the grain and the
water together, and
then he would spit
into the soup to supply
the yeast needed for
fermentation. The pot
was then buried for
a long time until the
brew was ready.
Message Posted on a Message
Distilling is about the same
difficulty as making decent beer, though different equipment is used. Making
mash is easier than making beer, but then you've got to distill it, which
requires... a still.
There are a couple of tricks you need to know to keep fusil oils and whatnot out
of the final product (when you distill, you concentrate stuff other than alcohol
you don't want in the final product). The still also must be constructed
properly, as it will be under pressure at boiling temperatures.
Oh, and it's illegal as hell, but I'm sure you knew that...
When you get to whiskey,
you're getting into distillation. When you're distilling, you're running the
risk of going blind (unlike in mere brewing). I'd be reeeeeeaaaally careful.
Have thought about it but haven't tried it yet. Not to mention it's illegal (not
that I care).