My Uncle Bobby J’s Hooch
One of the many prison stories I have heard over my life include my uncle BJ making “Hooch” while incarcerated in the Wisconsin Prison system. My uncle's time at Columbia Correctional Facility, sometime in the 90s, began with a charge of uttering forgery. However, he was also a trained chef with a big personality who got along with people from all walks of life. He also loved crack cocaine, which sometimes leads to prison. Never being one to adhere to social rules, it is no surprise that my uncle was making “hooch” in prison. He got into trouble making it, but this story sparked my curiosity about this illicit beverage in addition to wanting to understand how people could even access the materials to make booze while incarcerated. Turns out, it’s kind of easy to make with common items!
What is Hooch?
Hooch, aka “prison wine” or “pruno”, is an alcoholic beverage made by inmates using basic ingredients available within the prison. The base ingredients for hooch are: fruit, sugar, yeast (often from bread), and water. The process involves fermenting these ingredients over several days, allowing the natural sugars in the fruit to convert into alcohol. Obviously, the conditions for making hooch are far from ideal in prison and the results can be unpredictable at best, and dangerous at worst. If you decide to attempt this on your own at home (or if you get locked up), you assume responsibility; just like you should if you go to jail.
History of Hooch
The term "hooch" has a storied history, tracing back to the late 19th century with roots deeply entwined in the cultural practices of the Tlingit Hoochinoo people of Alaska. Known for distilling a potent spirit from fermented molasses, the Hoochinoo's homemade liquor quickly gained notoriety among settlers and prospectors. As this type of moonshine spread southward, "hooch" evolved into a slang term for any illicit or homemade alcohol, particularly during the Prohibition era in the United States. This era saw a surge in the production and consumption of bootleg liquors, cementing "hooch" in American vernacular. The term also captures the essence of pruno, or prison wine, a DIY alcoholic beverage that has become a cliché of prison life and is known for being concocted from minimal resources by inmates seeking a makeshift solution to the ban on alcohol. Thus, "hooch" not only refers to a specific historical beverage but has also come to symbolize the broader practice of crafting improvised spirits under constrained circumstances.
The Making of Hooch
In prison, resources are limited, and the creation of hooch involves a bit of creativity. Inmates gather whatever fruit they can find—apples, oranges, or even fruit cocktail cups from their meals. Sugar comes from various sources like candy or fruit juices, and bread provides the necessary yeast for fermentation. Water, of course, is readily available; sometimes from the toilet.
The fruit is mashed into a pulp, mixed with sugar and water, and then sealed in a makeshift container like a plastic bag or bottle. The mixture is stored in a warm place to ferment for several days. This fermentation process produces alcohol, along with carbon dioxide, which can cause the container to expand and sometimes even explode if not properly vented.
Bringing Hooch Home: A Curious Experiment
The idea of creating homemade alcohol from basic ingredients is intriguing, and it's fascinating to see how it can be done under more controlled and sanitary conditions outside of prison. Making hooch at home wouldn't have the same risks or limitations as in prison, and you can ensure that the process is safe and clean.
Hooch can be made using this simple recipe involving fruit, sugar, water, and a yeast source. By following proper fermentation techniques and ensuring cleanliness, you can create a unique homemade beverage. While it's important to enjoy responsibly, making hooch can be a fun and educational experiment.
My uncle's story is a unique glimpse into the resourcefulness and ingenuity of the criminal mind. It also serves as a reminder of the lengths to which people will go for a sense of normalcy and escape, even in the harshest of environments of their own design. Here is a recipe for you to experiment with at home. Just remember to enjoy responsibly!
- Prepare the Fruit:
- Wash the fruit.
- Cut the fruit into fourths or smaller pieces, removing the seeds and pits.
- Mash the fruit into a pulp. You can use a food processor for thoroughness or mash by hand in a container for authenticity.
- Mix the Ingredients:
- Place the fruit pulp into the container.
- Add the sugar to the fruit pulp and mix well.
- Add the water to the mixture and stir until the sugar is dissolved.
- If using yeast, dissolve the yeast in a small amount of warm water and add it to the mixture. If using bread, tear it into small pieces and add it directly to the mixture.
- Fermentation:
- Seal the plastic bag tightly or cover the container with the lid, leaving a small opening to allow gases to escape. If using a plastic bag, you can poke a few small holes to prevent it from bursting.
- Place the bag or container in a warm, dark place to ferment. This process typically takes 3-5 days, but you can let it ferment longer for a stronger flavor. Check the mixture daily, gently shaking it to mix the contents.
- Straining:
- After the fermentation period, strain the mixture through a cheesecloth or strainer to remove the solid fruit pieces and yeast.
- Pour the liquid into a clean bottle or container.
Storage:
- Seal the bottle or container and store it in the refrigerator to stop the fermentation process and keep the hooch fresh.
- Your homemade hooch is now ready to drink! Serve it chilled.
Important Tips:
- Seal the bottle or container and store it in the refrigerator to stop the fermentation process and keep the hooch fresh.
- Your homemade hooch is now ready to drink! Serve it chilled.
- Ensure all equipment and containers are clean to avoid contamination.
- Monitor the fermentation process carefully to prevent any explosions or spills.
- Enjoy responsibly and be aware of the alcohol content.
While the hands-on preparation time is about 35-50 minutes, the overall process will take around 3-5 days due to the fermentation period.
The recipe provided typically yields about 1 to 1.5 liters (approximately 4 to 6 cups) of hooch, depending on the amount of fruit and water used and the efficiency of the straining process. This amount can serve around 4 to 6 people, assuming a serving size of roughly 8 ounces (1 cup) per person.
Keep in mind that the potency of hooch can vary, so it's important to consume it in moderation and enjoy responsibly.