In one sentence, describe what the following article is about: Place the cloth over the bucket, then tip the bucket over a clean bucket or pot. You may also use a screen wire or a clean white t-shirt to strain the mash. Clamp down the lid and place it on a stovetop burner. You may discard the solids that you strained out with the cheesecloth. Run the copper tubing run from the lid (or vent) of the pressure cooker to a sink filled with cold water. Coil the middle of the copper tubing in the cold water, then run the other end of the tube over the edge of the sink to a clean container on the floor. Let the contents heat to exactly 177 °F (80 °C) and no more. This is the approximate boiling point of grain alcohol. As the pressure cooker heats, the alcohol turns into ethanol steam, travels through the condensing tube to cool. The resulting liquid drips into the container on the floor. That's the moonshine.  The liquid that comes out of the copper tube before the cooker reaches 177 °F (80 °C) contains methanol, which becomes steam at a lower temperature than ethanol. This low-boiling liquid must be discarded. Methanol attacks the optic nerves when consumed. You'll probably have to discard at least two ounces of liquid before the ethanol, which can actually be consumed, begins to emerge. Keep monitoring the temperature and collecting alcohol until the temperature rises above or drops below 177 °F  (80 °C). You should be able to collect about 2 gallons (7.6 L) of liquid. Finished moonshine is between 180 and 190 proof (90 to 95%) - practically pure grain alcohol. To make this product drinkable, responsible brewers cut it to half strength by mixing with pure spring water.
Summary: Strain the sour mash through a cheesecloth. Pour the strained mash liquid into the pressure cooker. Position the copper tubing to create a condenser. Turn on the burner under the pressure cooker. Transfer the alcohol to jars.

In one sentence, describe what the following article is about: If you are wearing your kimono in the summer, you only need to wear a single layer of form-fitting clothes underneath. If your kimono is light or see-through, wear white or skin-colored clothing so that they don’t show through. Otherwise, you can wear whatever color you’d like. If you are wearing a kimono in the winter and you would like an extra layer, you can put on a wrap called a juban that is made of cotton. Make sure the opening of the kimono is in the front. Set the kimono on your shoulders and put your hands through the sleeves. Do not wrap the kimono around your waist yet, because it won’t be the right length. Kimonos are almost always too long, since you need extra fabric up top. Grab the kimono right about where your hands naturally hang. Lift the fabric up until it stops above your ankles so that you can walk in it. Keep the sides even so that your kimono doesn’t end up looking unbalanced. Keep the fabric bunched in your hands so it is at the right length. Take the fabric in your right hand and wrap it over yourself so that your hand touches your left hip. Do the same with the fabric in your left hand but on the opposite side. Wrap the belt around your waist from front to back and cross the loose ends behind you. Then, bring the loose ends back up toward your front. Keep the bunched fabric under the belt so that it will hold. Take the loose ends of the belt and bring them over to your right side. Tie a bow similar to how you would tie your shoes. Tie it tightly enough that it holds up the loose fabric on your waist. Make sure the kimono is still at the proper length above your ankles.
Summary:
Wear form-fitting clothes as a base layer. Put the kimono on and slide your arms through the sleeves. Lift the fabric of the kimono until the bottom is just above your ankles. Wrap the fabric pieces over your hips with the left on top of the right. Wind the koshi himo belt beneath the bunched up fabric. Tie the koshi himo belt in a bow on your right hip.