Napalm is a highly flammable military grade explosive. Its name is derived from the first letters of its thickeners naphthenic and palmitic acids. Napalm is highly dangerous. It burns at about 800-1200˚C and is not easily extinguishable by water as its long hydrocarbons chains resist water. Despite all this napalm can be easily made at home. In this article we will learn how Napalm is made.

First Method of Making Napalm

For this you will need:

• Styrofoam, any form of Styrofoam will do, cups, plates etc. as long as they aren’t covered in plastic or anything else. If they are you will need to strip it off.
• Gasoline or petrol (same thing)
• A metal container

Pour all the gasoline/petrol into the metal container. Add some Styrofoam to this and keep stirring till dissolved. Keep repeating the process till you can’t add any more Styrofoam. You should now have sticky looking syrup.

WARNING: Do not touch Napalm, its dangerous.

That’s it. Your homemade napalm is ready for use. Make sure you never touch napalm directly or let it come in contact with skin. Once, prepared napalm can be stored for a really, really long time.

Second Method of Making Napalm

There is another easy way to create napalm at home. For this method you will need:

• Soap. Detergents won’t work
• Gasoline or petrol
• A stove
• A double boiler

Shave the soap and add it to the gasoline in 1:1 ratio. Heat some water in the lower compartment of the double boiler and then take it off the gas. Pour the gasoline and soap shaving mixture into the top compartment and keep stirring till the soap is completely dissolved. Never keep the gasoline directly on the stove, unless you plan to blow up your house. The resulting fluid will be thick and vicious Napalm.

Napalm is the most effective fire bomb in the world. It was used extensively in the Vietnam War by US soldiers, the bombing of Japan in World War II by the US, by UN in the Korea conflict etc. Napalm was mostly used to blow enemy cover, snuff out bunkers and to completely demoralize the enemy.

Be extremely careful where you use napalm, make sure to keep yourself and everybody around you out of harms way. Napalm usually causes severe 3^rd degree burns as it sticks to the skin. You could experience 2^nd degree burns if the quantity of napalm is really low. 2^nd degree burn causes unbearably excruciating pain unlike 3^rd degree burns where pain cannot be felt because napalm burns out the nerve endings. Keep safe distance from burning napalm as the combustion produces large amounts of Carbon Monoxide and Carbon Dioxide, which if inhaled can cause a person to pass out or in extreme cases die. Never use it on another human being or animal, it’s not only extremely cruel but also illegal.

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Ingredients you will require:

• Pizza dough you can either shop for it or make it at home or a pizza base
• Cheese; mozzarella, asagio, parmesan or any other of your favorite cheese
• Sauce; marina, parsley or one of your choice
• Toppings; this can be anything including, onions, tomatoes, corn, baby corn, spinach, meat, broccoli, olives, mushrooms, peppers etc…..go nuts with all your favorite items

Method 1:

This method is for making a pizza using an oven. Heat your oven first to about 180C. Shape the dough by tossing it and get it into a perfect circular shape (or if you would prefer any other shape, to that shape). Spread the cheese evenly over the pizza base. Apply your preferred sauce. Add your favorite vegetables (cook the vegetables beforehand if required). Sprinkle some cheese and apply some oil to the bottom so the pizza doesn’t stick. Place the pizza in the oven. Set the temperature to about 160C and wait for about 20 minutes. Check on the progress every once in a while. Take out the pizza once the cheese turns golden brown color. Great! Your pizza is done, sit back and enjoy.

Method 2:

This method uses the grill to cook the pizza. Spread the cheese over the pizza. Put on your favorite toppings and add some grated cheese. Put the pizza under the grill and it will be done in about 5 minutes. Take out your pizza and enjoy! Careful with this method as the cheese on the pizza tends to pop and bubble, so keep your distance. It’s much faster to cook a pizza on the grill than in an oven.

Method 3:

This method is for people who want to use a wood fired oven. Follow the same procedure as above by spreading cheese over your pizza, then the toppings and lastly with some more grated cheese. Put your pizza on a plate. Make sure your wood fired oven is really hot. Inset the pizza along with the plate so as not to burn the base. Keep tossing and turning the pizza so both sides will be cooked. Take it out when the cheese is golden brown which should be done in about 2-3 minutes. A wood fired oven is one of the fastest ways of making pizzas. That’s it! You are all set to have that awesome custom pizza that you just made!

Try experimenting with various permutations and combinations and you could be having a different type of pizza, everyday, for the rest of your life!

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• Butter – 500g
• Pot/Hash – 75g/10g or according to your needs and the quality of your pot/hash. The stronger the pot/hash is, the more intense the high.
• A medium sized pan or pot
• A grinder
• A stove or a slow cooker

First dump all the butter on the pan and let it melt. Add 2 cups of water to it. Finely ground the pot in the grinder (no need to grind if you are using hash) and add it to the butter. Now let it simmer on the lowest setting for about 2-3 hours. That should be the enough time for the butter to dissolve the THC. If you are using a slow cooker then let it cook for about 6-7 hours. Once this is done strain the contents of the container to remove the leftover pot. You won’t need it anymore, as the butter now contains all the psychoactive properties of pot. Now using a cheese cloth separate the butter from water. Alternatively you can let the mixture cool off and break off the now solid butter. You will now have some extremely potent cannabutter.

Now, let us make some pot brownies. Ingredients required would be:

• 1 cup cannabutter
• 2 cups of sugar
• 2 tea spoons of vanilla essence
• 4 eggs
• 110gms. of unsweetened chocolate melted and cool
• 1 and 1/2 cup flour
• Baking tray
• Mixing bowl

First mix the molten chocolate with cannabutter and stir continuously till its blended well. Next add the sugar, eggs and flour and beat the mixture until it becomes smooth. Add the vanilla essence to the mixture. Add some dry fruits and nuts if you like. Now spread it evenly in a well greased baking tray and bake it in an oven for about 45 minutes at 150 ºC. Meanwhile sit back and relax as your pot brownies get ready.

Some important things you should know.

• Making cannabutter is a smelly process. Make sure the room is well ventilated unless you don’t mind the odor.
• Keep the cannabutter frozen or it will start losing potency over a period of time.
• Cannabutter can be used in a variety of food dishes which include butter. But remember THC evaporates at over 200ºC.
• If this is the first time you are eating pot brownies (smoking doesn’t count) then observe caution. Leave at least a gap of an hour before consuming your second pot brownie. It takes time to ingest, patience my friend, patience.
• No matter how much pot you consume you cannot die of an overdose, but you might end up asleep for a few days!
• A pot brownie high typically lasts much longer than smoking. About 8-10 hours of purple haze.
• Pot and pot brownies and the likes are illegal in many countries, so be careful.

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• Let’s take a look at how to make red wine. Adjust the quantity of ingredients according to our requirements.



• Things you’ll need:
• Wines yeast
• Fining materials
• Fermentation locks
• Acid-testing kits
• Vinifera red grapes
• Grape crushers
• Grape press
• Fermentation Locks
• Fining Materials
• Campdem
• Siphon Hoses
• Vinifera Red Grapes
• Wines Yeast
• Gallon jugs / Fermenting barrels
• Acid-testing Kits

Before Fermentation

• Crush and add grapes in the fermentor to approximately 2/3 of its capacity and then remove all the stems.

• Add campdem tablets in a cup of warm water. You will need 1 tablet for every 10 liters. Pour it into the fermentor and mix it with a wooden or plastic spoon. Now leave the mixture alone for about 2-3 hours.

• Check the sugar content of yours, to be, red wine (or Brix: The percentage of sugar in water). It should be around 20-25°C Brix but depends upon your choice of grapes. If Brix is lower than 20°C then add some sugar to the unfinished wine as it might not taste good otherwise.

• Check the acid content of your wine. Acid content should be around 5.5-7 g/liter. You can use a kit made for testing acid in wines which should be available at our nearest winemaking shop. If you ask him nicely he might just help you out for free.

• Always keep an eye on the temperature. It should be not more than 75 degrees or less than 70 degrees. If you need to raise the temperature you can do this by placing a heating pad around it. To lower the temperature take a water proof bag, put in some crushed ice and a heavy stone (to keep it down), and lower it into the fermentor. Make sure the temperature always stays within the given range.

• Dissolve 1 gram of yeast in a cup of warm water for every 3.8 liters of wine. Let the solution stand for about 15-20 minutes. Add it to the fermentor when satisfactory Brix and acid level and temperature are achieved. Then cover the fermentor with a cheese cloth

Fermentation

• After about 24 hours the solution will start bubbling, making gurgling sounds. This means that the fermentation is going well. Expect the temperature to rise. Make sure you stir at least thrice a day to keep the seeds and grape skins, which rise to the top, wet.

• Keep an eye on the Brix everyday. It should steadily decline. Once it reaches around 0 degrees, transfer the wine into a jug and place a fermentation lock or an airlock. Save the pulp for later.

• After about one month transfer the contents to another container and top it up with the left over sediments and the pulp. Repeat till there are no sediments left over. This procedure is called racking.

• If you want crystal clear wine add some fining material. You should also now bottle up this wine (with a nicely fitted cork) and let it stand for about a week. Store the wine on its side for about a year at 13oC.

Now you are all done and set for your first batch of homemade wine! Sample the wine and if it’s not up to expectations let it age a little more. Congratulations, so now you know how to make red wine.

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LSD, short for Lysergic acid diethylamide, is one of the biggest influences of the 60’s Cultural Revolution. Most of the music of the 60’s was created under the influence of LSD. It ushered in an era of ‘spiritual awakening’ and helped create a sense of freedom and utopia. LSD was first created by Albert Hoffman, who discovered its psychedelic after accidentally absorbing a small amount through his fingertips in the laboratory.

Although the effects of the trip vary from person to person, more often than not LSD brings about a change in consciousness causing beautiful hallucinations, with open and closed eyes. It also brings along an unusual sense of peace and calm and a feeling of total freedom a loss of sense of ego and sometimes a sense of oneness with the universe. Time dilation is and an inspired sense of creativity is also commonly observed.

Now let’s take a look at how we can make LSD or “wonder drug” at home. You will need the following ingredients:

• Morning glory or Hawaiian wood rose seeds
• Petroleum ether
• Filter screen
• Wood alcohol

First grind up about 300 grams of morning glory or baby Hawaiian wood rose seeds. You can order these seeds easily online. Now take about 250cc of petroleum ether and soak the seeds in it for about two days. After a couple of days use the filter and screen out the seeds. Throw away the left over petroleum ether. Let the seed mush dry. Take about 225cc of wood alcohol and soak the seeds mush in it for another two days. Filter this solution and keep the liquid for future use. Once again soak the mush in unused 225cc of wood alcohol. After about a couple of days filter the solution again. This time you can throw away the leftover mush. Now add the wood alcohol to the first batch of wood alcohol. Leave it alone to evaporate. You might want to use a wider container to speed up the process. Once all the wood alcohol has evaporated a yellow gum should be leftover. Scrape out this yellow gum very carefully and store it in capsules. 30 grams of morning glory seeds or 15 Hawaiian wood rose seeds should suffice for a single trip. Congratulations!! Enjoy your trip.

Related Information:

LSD looses potency quickly when exposed to sunlight or humid conditions, so store in a safe dark dry place.

The human body develops resistance to LSD very quickly, so if you take a pill today, you would need twice that quantity for a similar effect the very next day.

The good news is the human body also looses resistance to LSD quickly so you should enjoy a similar high within a week.

Always make sure you are in a safe happy environment and with a couple of friends, since LSD is such a powerful hallucinogenic agent you don’t want to have a bad trip.

LSD is not considered addictive or toxic by the medical community unlike alcohol or tobacco although your sense of judgment might be completely messed up, so be careful.

The threshold or the maximum effective quantity of LSD is about 20mg, it means having more than 20mg wont get you any higher.

LSD is illegal in most countries, so it’s not recommended to get high on the streets and run around naked.

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Vegetarian Variant:

Ingredients required:

• 2-3 Cups of cooked rice
• a couple of onions
• 50gms of peas
• few mushrooms
• French beans
• spices
• olive oil
• garlic
• misc. vegetables of your choice
• 1/4^th cup of water
• salt to taste
• a wok or a deep saucepan and a ladle

Chop the onions and mushrooms to small pieces and the French beans to slightly long pieces. Place the wok on the stove and pour in the oil. Let the oil begin to steam slightly then add the onions and keep stirring till golden brown. Now add crushed garlic or ginger garlic paste and all the spices. Add in the rice and keep tossing and stirring till the oil is evenly spread over all the rice. Make sure there are no chunks of rice. Now add the peas, mushrooms and all the other vegetables you have. Stir well to ensure even cooking, add a little water if required. Fry till rice turns a little brown. Take it off the stove and serve hot.

For variations you can always add different vegetables every time. There is no hard and fast rule on how to make fried rice. Add some seasoning and pepper to suit your taste.

Non Vegetarian Variant:

Ingredients required:

• 2-3 cups of cooked rice
• 5 ounces chicken
• couple of onions
• 25-30gms of green peas
• French beans
• 3-4 eggs
• Spices
• Olive oil
• Garlic
• Salt to taste
• Wok or a deep saucepan and a ladle

Chop the onions and chicken to small pieces and the French beans to slightly long pieces. First cook the chicken slightly in some oil. Again place the wok on the stove and heat the oil. Once steaming slightly add onion and keep stirring till golden brown. Add some crushed garlic or ginger garlic paste and all the spices. Take the eggs and add it to your preparation. When the eggs are slightly cooked add the rice and keep tossing and stirring. Once completely mixed add the semi cooked chicken pieces, the chopped French beans and any other vegetables you might want. Keep stirring to ensure even cooking and add a little water if required. Keep frying till chicken pieces and rice are completely cooked. Serve hot.

For variations you can add any other meat of your choice. You could also add the eggs only and it would still taste awesome. Alternatively you can serve the eggs separately. Add some seasoning and pepper to suit your taste.

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Ingredients required:

• Yeast
• Malt extract
• bottles
• clean siphon and bucket
• fermenter
• specialty grains

Step One ‘Preparation’:

First you will need to sanitize all your equipment. This step is extremely important as you do not want the beer to kill you. You can either heat everything that will com in contact with the beer in an oven at 350F or scrub it with hot water and soap. Make sure you use unscented soap or your beer will have a weird flavor. You could also use bleach or Vinegar and Hydrogen Peroxide in 1:2 ratio to sanitize your equipment. Wash with distilled water to get out any remaining scent or flavor.

Step Two ‘Brewing’:

Put the specialty grains, if you have any in a grain bag or tie it up in a cloth and boil it in about three gallons of water at about 70C for about 25-30 minutes. Remove the bag and let it hang for a while to allow the water to drip. Squeezing the bag is a bad idea as tannins extracted will give the beer a bad flavor. Add the malt extract and boil the water (the same water in which you boiled the specialty grains). You can add hops at this stage for flavor and bitterness and aroma. For a bitter taste add the hops early and for a more pronounced aroma and flavor add it towards the end. Once the liquid (called wort) is boiled it has to be cooled as quickly as possible, The best way to do this is to put the whole pot of wort into a mixture of crushed ice, salt and water. Gently stirring the wort will help in cooling it faster. Once the temperature is around 30C transfer the wort into the fermenter. Splash the wort as you pour it into the fermenter to allow oxygen for the yeast. Once done do not splash again and exposure to air must be minimized as it can lead to bad flavors or aromas. Use a good strainer to get the hops out, the hops have already done their job and aren’t required anymore. This will also avoid a murky solution. Add enough water to have about 5 gallons. Now you can ‘pitch’ that, add the yeast to the wort. Some yeast might require to stir with warm water (i.e bloom) before pitching. You can always ‘bloom’ the yeast which doesn’t require you to do so and achieve faster results. Put the lid on the fermenter and affix the air lock. Keep the fermenter in a dark and cool place with fairly consistent temperature. The air lock should start bubbling in about 24 hours. If no bubbling is observed within 48 hours, you might be facing a problem like dead yeast.

Step Three ‘Bottling’:

After about a week the airlock should cease most activity. You can now bottle the beer. If you have any priming sugar or dried malt extract add it to your fermented beer. Alternatively boil sugar in a little bit of water and let it cool. Then add this solution in your bucket. Using a clean siphon to transfer the beer, carefully, without any aeration, to the bucket. Stir it without disturbing the wort much. Get some clean bottles ready. Using the siphon carefully fill the bottles almost to the brim. Cap the bottle. Fill all the available bottles. Store the bottles for a couple of weeks at about room temperature and then transfer to the refrigerator. Congratulations!! You just made beer!! Drink the beer once chilled.

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Ingredients required for about two servings:

• 1 cup milk
• 2 tablespoon sugar
• Half teaspoon of flavoring of your choice like vanilla essence, blueberry syrup, cocoa powder etc.
• Lots of ice
• Rock salt or ordinary salt if rock salt isn’t available
• Air tight plastic bags (One small and the other slightly larger) or two pots, one larger than the other

Method One (Using a plastic bag):

This method of making ice cream is ideal; as it is really quick.  First mix the milk, flavoring and the sugar thoroughly. Pour this mixture into the smaller plastic bag and seal it so that the milk doesn’t escape. Next crush the ice (if possible), mix it with salt and pour it into the larger plastic bag till its about half full. Now take the plastic bag with the ice cream mix and insert it into the larger plastic bag with crushed ice and salt mixture. Seal the bag. Make sure there is no way for the contents to mix with each other. Now gently start turning, shaking, massaging the bag. In about ten to fifteen minutes the contents of the bag will turn to ice cream. Make sure you don’t shake it hard enough to burst the plastic bag. Once done, scoop out the ice cream into a dish and enjoy.

Method Two (Using pots):

This method is more useful when you have more people or need lots of ice cream (who doesn’t?). First mix the milk, sugar and flavoring. Crush some ice and add salt to it. Pour the ice cream in the smaller pot, mix it. And then the crushed ice and salt mixture into the larger pot. Insert the smaller pot inside the crushed ice solution. Make sure none of the ice gets into the ice cream mix. Keep stirring to prevent the formation of ice crystals. If you have one you can use a whisk or a hand held mixer, it would make your task considerably easier. Keep stirring without letting the ice cream mixture spill over into the ice. Once done you can scoop out and serve the ice cream.

Tips:

• Using rock salt will cool the mixture much faster.
• If you are using fruits, crush them or cut them to small pieces first or they will become rock solid.
• For creamier feel try using cream instead of milk. You could also use condensed milk.

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Ingredients required:

• 24 ounces of normal olive oil
• 24 ounces of ordinary coconut oil
• 38 ounces vegetable shortening or vegetable fat
• 12 ounces of lye (sodium hydroxide)
• 32 ounces of distilled water
• 4 ounces of your choice of fragrance
• Safety goggles and gloves
• Weighing scale
• A kettle to heat oil and a glass container to hold the lye
• wooden spoons
• thermometer
• a couple of towels
• soap mold

Method:

Measure 12 ounces of lye, that is, sodium hydroxide, and keep aside. Take about 32 ounces of cold water in a glass container. Now very slowly add the lye to the water while stirring gently. This step is dangerous and should never be done by children. Adding lye to water will generate a lot of heat and fumes. Do not inhale these fumes as they are dangerous. Also make sure you are wearing protective gloves. Use only wooden spoons as plastic will melt and metal could cause unwanted reactions and the resulting soap could be bad for your skin. Once done, set aside and allow the mixture to cool. Take 24 ounces of coconut oil and 38 ounces of vegetable oil shortening (vegetable fat) and pour into a pot. Melt the oil and keep stirring gently all along. Once molten add another 24 ounces of olive oil. When the lye solution and oil solution is at about 35C  add the lye slowly and steadily to the oil mixture. Use a glass vessel as metal, as mentioned above, would cause unwanted reactions. Also use a wooden spoon only. After 10-15 minutes you will notice a change in the texture of the solution. This is called saponification. You will notice the stirring spoon now leaves a trail behind. This is called tracing. Once tracing starts happening add fragrance. Do not use alcohol based perfumes. Use only special fragrances manufactured for making soap, alternatively you can use some natural essential oils. Some oils can cause your soap to set more quickly. Now the mixture will have a thin cream like appearance and the surface will have droplets of soap. Pour the soap solution into molds. Be very careful and always use protective gear including hand gloves and goggles. Raw soap is caustic and will cause burns on the skin. If some soap does splash on you wash under water and then clean with vinegar and then it might still be a good idea to visit your doctor. Cover the molds with a couple of towels and keep it in a place away from air conditioners, winds and sudden changes in temperature for around 18-20 hours. The soap in this stage will generate heat and look like a gel. Now uncover the soap and let it be for another 12 hours. At the end of this time period if all went well you should have soap. If the soap has an oily film on top throw it away in a safe manner as this will be caustic and harmful. I know this can be frustrating but use your head, as you don’t want to burn your skin or someone else’s. Do not use the soap if it hasn’t set at all or has white pockets in it. Good soap might have some white ash like layer on the top but this is perfectly normal and should be scraped away. Only once you have good soap, it is safe to take any sort of metal next to it.

Tips:

• You can apply vasoline to line your molds to make it easier to remove the soap.
• To cut soap into bars use thin nylon strings or a thin wire, this will be much more efficient than a sharp knife.
• Leave the completed soap in a cool and dry environment for about 4-6 weeks before using.
• Do not use the soap if it has small balls of lye in it, or if hasn’t set, or if the oil separated from the soap, as this soap will be harmful and caustic. Find a safe way to dispose it off.
• Never use metal in the soap solution or your soap will definitely go bad.
• Keep lye away from animals and children. Always use safety goggles and gloves. Never inhale the fumes from the reaction. If you get some lye or lye solution on your skin wash it with water and then clean with vinegar. You might also want to consult a doctor.

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Ingredients Required:

• 5 pounds corneal
• 20 pounds sugar
• 20 gallons water
• one ounce yeast
• some charcoal
• a few large pots
• a coiled copper pipe
• a pressure cooker

Method:

Start boil the water on the stove and let it continue boiling for about five minutes. Add all the cornmeal to the boiling water and keep stirring. This mixture is called mash. Take the pot off the stove. Don’t touch the mash till it is cool enough to touch. Do NOT eat any mash, its absolutely dangerous as it will lump up in your stomach or maybe form stones, and we don’t want that.

Now take some sugar in a bowl and completely dissolve it. Add the yeast to this sugar solution. Do not add the yeast when the water is boiling hot or it will kill all your yeast. Brewing yeast will make your moonshine stronger as the yeast will be able to survive higher alcohol content and ferment longer as compared to bakers yeast. Now add this solution to the warm mash and stir.

Store the mash aside in a cool and dark place and allow fermentation to happen over 5-7 days. The mash is ready to be moved once it stops bubbling. At this stage the mash is called sour mash. Put this sour mash into a pressure cooker and very carefully heat it to 173F. At this temperature the alcohol will rise to the surface.

Affix the copper pipe to the vent of the pressure cooker, run it through cold water and put a pot at the other end. The vapor from the pressure cooker will run through the copper pipe and liquefy as it passes through the cool water. The collected liquid is almost completed moonshine. For the last step, filter the liquid through a some bits of charcoal a few times. This will remove any impurities and dirt. Now you can fill up that bottle and store it up or just pour it into a glass and enjoy the fruits of your labor.

Tips:

• The amount of ingredients used in this guide will yield about 4 gallons of moonshine.
• Follow the steps correctly, making small mistakes can lead to blindness or slow death. (you have been warned!)
• Only an adult should undertake such a dangerous task
• Brewing moonshine at home could be illegal in most countries
• Selling homemade moonshine is definitely illegal so be warned if you plan to do this

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