I boiled five pounds of potatoes in a three gallon pot, dumped the water and potatoes equally into 2 4 gallon buckets, then added cold well water until 3/4 full. Then added 8 pounds of sugar to each bucket, and three packs of bakers yeast in each, to create a wash of about 15% alcohol. It fermented fully after 8 days and then I regrettably wasted time trying to cold crash the washes for a few days. Never cold crash your liquor before distilling it because the yeast will drop out of suspension faster the less liquid you have in the container, and they will also die and drop quick because of alcohol poisoning. I then filled many 2 liter bottles with the first bucket of wash, froze them, freeze distilled them by sticking them upside down in a container until the drippings tasted too watery. I estimate that the leftovers of each bottle of frozen wash leave between 1-5% alcohol by volume left so I will be using all that leftover water to make sun tea with. Then after the first distillation I put the alcohol drippings into what filled up 2 and two thirds two liter bottles, froze those, and distilled them to what came out to two thirds of a gallon then did the same to the second bucket of wash. 15% distilled twice should equal 45% to my calculations and it tastes that way. A little more alcoholic than normal whiskey yet more boneless and flavorless because of it not being aged. Then I added tea bags to the double distillated liquor to impart smoothness and flavor, and it will be less than 16 hours before the yeast is essentially completely settled and I can siphon and get drunk off the fruits of my labor.

As this is my third or fourth time home distilling my own liquor with just a freezer I implore everyone else who's been making nasty kilju and other hooches to simply fractional freeze what they make so that it tastes better, you don't have to drink as much and the yeast settles much faster because they are all dying from alcohol intolerance.