Prison Alcohol "hootch"

Jim Thomas / NIU
From: Sage Encyclopedia of Prisons (2003) (Mary Bosworth, ed.)


Boredom, one of the most debilitating aspects of prison life, leads to
creative solutions among prisoners.  As in the civilian world, one of
the common ways of dealing with prison boredom is with alcohol, or
"hooch." Hooch, a term used to describe a fermented drink
traditionally made by Native Americans of the Northwest, refers to any
illicit alcohol manufactured by prisoners.  Normally, hooch is made
through a fermentation process of some combination of yeast, fruit, or
sugar, but, it can be made in many other ways, all of which are
relatively easy, inexpensive, and can take from a few hours to a week.
Fermented hootch requires only the basic ingredients of a fruit or
starch base, a means of fermentation, a container, and a secure
location to store the products away from staff or other inmates.
 
Although hootch can be made from any grain or fruit, the easiest and
most common way of making it is with fruit juice.  Either by using
yeast as a starter, or the by the more difficult way of attempting a
natural fermentation, juice or raw fruit can by obtained from by
sympathetic staff, kitchen personnel, or from the commissary.
 
The concoction is fermented for a few days and then immediately
consumed because of the short shelf-life.  This process requires
practice and patience to perfect the timing and proportions of
ingredients. Once a batch has been made to satisfication, the starter
can be saved for future batches.  One of the best sources of making
hootch is from the fruity syrup canned cherries or berries. The heavy
sugar content and fruit residue in the hands of a skilled practioner,
provide a flavorful wine-like beverage with high-alcohol content.
Staff who have tested suspected liquid confiscated during shakedowns
claim that it has tested as high as ten percent alcohol, far higher
than the more common two to five perent in hootch made from fruit
juice or sugar-enhanced Tang.
 
A second way of obtaining alcohol is by filtering commissary or
kitchen items, such as mouth wash or artificial food flavorings,
through bread. This helps remove impurities and concentrate the
alcohol. Prisoners with access to refrigeration can take mouthwash or
similar products, freeze them several times, and pour off the alcohol,
which doesn't freeze. If done successfully, this produces a
high-content alcoholic liquid that can either be consumed directly or
mixed. Although this method can produce some exemplary high-quality
alcohol, it requires access to a freezer that is relatively secure
from staff scrutiny for at least a few days to allow freezing. It is
also expensive because of the costs of obtaining commissary items.
However, because of the high alcohol content, it can be more easily
stored, and its manufacture doesn't produce the fermentation odor that
can alert staff.
 
Hootch can be made in any container, including indivdual-sized milk
cartons or the preferred plastic gallon containers.  Although open
containers such as large cans be used, those with a lid are far better
in order to prevent impurities or insects from contaminating the
product, and to reduce oror.  Inexperienced hootch makers often ignore
the need to make the product in sanitized, or at least clean,
containers.  Neglecting this detail risks disrupting proper
fermentation and decreases the potability.
 
Outsiders often wonder how prisoners can make alcohol in a controlled
and tightly surveilled environment. The two most common ways are to
produce it in one's cell, but this risks discovery either because of
the occasional fermentation odor, or during a shakedown. Especially in
institutions that restrict prisoners' property only to that which can
be contained in designated property boxes, there is little opportunity
for hiding contraband in the cell. The confined area of a cell also
limits the quantity that can be produced at one time.
 
A second way of concealing production requires a access to concealed
areas within the prison to which staff and other inmates are unlikely
to find. This often requires collusion with sympathetic staff or with
trusted peers who will help secure the area and not sample the
beverage before completion. Workshop areas, secluded vegetation, or
rarely-used storage facilities provide ideal locations. Although there
is considerable risk of discovery, which can lead to severe
disciplinary sanctions such as segregation, loss of good time, and
increased long-term surveillance by staff, the rewards of making it
generally outweigh the costs of discovery, especially for long-term
prisoners.
 
Hootch serves secondary functions beyond consumption. If made in
quantity, it can be a valuable commodity in the prison economy, sold
or traded for other scarce resources.  Skilled producers also receive
a measure of respect from other prisoners, which is also a valuable
asset.  On occasion, staff can use it as a control mechanism by
gaining compliance or compromise from producers in return for allowing
discrete production. When this occurs, there are generally tacit rules
that, if violated by prisoners, lead to shakedowns, discipline, and
temporary halt of production.
 
Although not as valuable as drugs, yeast is also a marketable
commodity, and can be easily smuggled in or produced in-house and
bartered.  Some inmates who may not themselves make hootch are able to
traffic in yeast smuggled in from the outside. Producers can take part
of their fermentation and give it to others who are less-skilled.
But, this also creates the risk of competition for "markets," which
may lead to turf conflicts or other disputes. As a consequence, it is
not necessarily the actual production or consumption of hootch that
creates problems, but the derivivative consequences created by
competition over scarce and highly valuable resources.
 
Contrary to some observers who claim that prison hootch is invariably
foul tasting, skilled prisoners can produce a potent and pleasant
tasting libation that ranges in taste from homemade beer to an
after-dinner apertif. Regardless of taste, prison hootch is a mainstay
of the prison culture both for prisoners and--on occasion--staff.

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