Has anyone ever made hooch (aka prison wine) from MRE's/MKT food?
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An MRE has everything you need: bread, fruit, extra sugar, ziplock bags and warmth. Extra heater packs let you keep adding warm water so the yeast doesn't die. You can strain it with a sock. The field kitchen will have everything that's in an MRE just bigger so you can make a greater volume (slices of bread, whole apples, more sugar packs). Somebody could brand this like the "Military Special" vodka on the bottom shelf every Class 6. Finest MRE Wine. What do you think? Has anyone thought of cooking wine out of MRE's? If you've done it, what challenges did you overcome?
Disclaimer, I guess: This is for educational/informational purposes. Don't catch a Drunk On Duty, get hit up with contraband in the field or poison yourself.
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