three to five days, and you have drinkable pruno. like a vintner selecting a certain grape variety for their wine, inmates can choose from a wide array of ingredients to brew their hooch. kool-aid. ketchup, tomato paste. pineapple. grapefruits. prunes. peaches. sugar and yeast. they can get their hands on prunes and whatever they like to use. of the many experts we have met, the truest connoisseur had to be tyrone outlaw, an inmate at kern valley state prison. ironically, located right in the heart of california s central valley wine country. we have two types of alcohol. we have pruno, which is made from oranges and fruit that you let sit and rot and we pour it into a bag and make mush out of it, and then you add a lot of hot water to it and let it sit with a lot of sugar in which it ferments it to make the alcohol base. then we take it from the bag and pour it into the pillowcase and strain it and keep all of the mush out of it and put the liquid in the bag to b
brew their hooch. kool-aid. ketchup, tomato paste. pineapple. grapefruits. prunes. peaches. sugar and yeast. get the hands on prune and what they like to use. of the many experts we have met, the truest connoisseur had to be tyrone outlaw, an inmate at kern valley state prison. ironically, located right in the heart of california s central valley wine country. we have two types of alcohol. we have pruno made from oranges and fruit that you let sit and rot and we pour it into a bag and make mush out of it and then add a lot of hot water to it and let it sit with a lot of sugar in which, which ferments it to make the alcohol base. then we take it from the bag and pour it into the pillowcase and strain it and keep all of the mush out of it and put the liquid in the bag to be used for apples and two boxes of sugar and you will have three gallons of pruno, and you can sell it
then you need heat. you have a light fixture in there and lamps give off heat. fruit, sugar, water, container, and heat. three to five days, and you have drinkable pruno. like a vintner selecting a certain grape variety for their wine, inmates can choose from a wide variety of ingredients to make their hooch. ketchup, tomato paste. pineapple. grapefruits. peaches. sugar and yeast. get the hands on prune and what they like to use. of the many experts we have met, the truest connoisseur had to be tyrone outlaw, an inmate at kern valley state prison. ironically, located right in the heart of california s central valley wine country. we have two types of alcohol. we have pruno made from oranges and fruit that you let sit and rot and we pour it into a bag
and heat. three to five days, and you have drinkable pruno. like a vintner selecting a certain grape variety for their wine, inmates can choose from a wide array of ingredients to brew their hooch. corn, corn cobs. ketchup, tomato paste. pineapple. grapefruits. peaches. drinks. sugar and yeast. get the hands on prune and what they like to use. of the many experts we have met, the truest connoisseur had to be tyrone outlaw, an inmate at kern valley state prison. ironically, located right in the heart of california s central valley wine country. we have two types of alcohol. we have pruno made from oranges and fruit that you let sit and rot and we pour it into a bag and make mush out of it and then add a lot of hot water to it and add sugar which ferments it to make the alcohol base.
there and lamps give off heat. fruit, sugar, water, container, and heat. three to five days, and you have drinkable pruno. like a vintner selecting a certain grape variety for their wine, inmates can choose from a wide variety of ingredients to make their hooch. ketchup, tomato paste. pineapple. grapefruits. peaches. sugar and yeast. get the hands on prune and what they like to use. of the many experts we have met, the truest connoisseur had to be tyrone outlaw, an inmate at kern valley state prison. ironically, located right in the heart of california s central valley wine country. we have two types of alcohol. we have pruno made from oranges and fruit that you let sit and rot and we pour it into a bag and make mush out of it and then add a lot of hot water to it and add sugar which ferments it to