Oscar Castro

You know, I had all in pieces, you know, the Home Depot bucket.

And then, you know, we have these smaller bucket and then we have the silicone.

We have to seal everything, put it together, wait for it to dry.

And we have this contraption which would heat up the hooch.

So we would get three kilos or three pounds of yeast.

I don't remember.

But it was 10 pounds of sugar with the yeast, and we would put it in a bucket, and we'd let it ferment for eight to 10 days.

Anywhere between those eight to 10 days, we would pay off the guards, maybe bring me in some pineapple skins, maybe some grapes, some apples to give it some flavor, some fruitiness to it, right?

Mm-hmm.

And we would let that sit, ferment.

And once it did, you know, we would check it and open up the top.

It would just be bubbling inside.

And then we know it's good to go.

So then we would put this contraption in it, which would heat it up.

The vapors would rise.

And then we would have a funnel like you use to put the oil in your car.

It's, you know, we had it inside the contraption and then all the condensation would go up to the top and just start going into this funnel and coming out this hose like I showed you in the picture.

And we're making liquor throughout the whole day.

We got to watch guys.

One's at the front door of the block and one's right at my door.