Homebrewing

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kiwifarms.net
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Feb 20, 2022
Have you ever tried making your own alcoholic beverages in a fermentation tank at home? Did it turn out well?

I started my first batch with 48 hour yeast and shitty corn syrupy juice earlier this year, and I think it turned out reasonably well, I got about 5 gallons of fruit wine out of it, and I haven't set foot in a liqor store since then.
I wanna learn more about brewing and make even classier stuff in the future, I'm considering trying my hand at making cider or something else with carbonation to it.
 
Use champagne yeast, you can get stuff up to 20% ABV without distillation.

If you've got some already brewed stuff you want to make a bit stronger and don't have any distilliation stuff, freezejacking is another way (I think that tops out between 20-25% ABV). It's where you freeze the stuff then take the ice out, leaving the alcohol in the smaller solution behind.
 
I'm actually in the process of trying this. I got a blended mash of Mott's Apple Juice and pulped Macintosh apples (skins included) sitting in my fridge right now. By all accounts the apples should have some natural cultures on them, but I jump started the process with some bread yeast.

It's been going for a few days and has started to bubble and smell cidery. From what I read it takes about 4 to 8 weeks to really get good. At which point I just need to figure out a way to press it. From what I have read Apple Cider is the easiest home brew thing you can do.
 
Unpasteurized apple juice, a saison yeast and and an airlock stuck into the lid makes a good cider.

Anyone thinking about beer I'd recommend skipping bottles and go straight to 5 gallon batches then carbonating in pony kegs. Bottling is a great way to ruin the fun of homebrew.
 
DumbDude43 said:
sounds like prison wine lol
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I've been told that if I were to sell it, it wouldn't be legal to label it as wine, because it's too strong. I think "scrumpy" is the closest thing to what I've concocted.
mindlessobserver said:
I'm actually in the process of trying this. I got a blended mash of Mott's Apple Juice and pulped Macintosh apples (skins included) sitting in my fridge right now. By all accounts the apples should have some natural cultures on them, but I jump started the process with some bread yeast.

It's been going for a few days and has started to bubble and smell cidery. From what I read it takes about 4 to 8 weeks to really get good. At which point I just need to figure out a way to press it. From what I have read Apple Cider is the easiest home brew thing you can do.
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Really, baker's yeast? I thought that was supposed to taste horrible.
 
Angsty Furry said:
I've been told that if I were to sell it, it wouldn't be legal to label it as wine, because it's too strong. I think "scrumpy" is the closest thing to what I've concocted.

Really, baker's yeast? I thought that was supposed to taste horrible.
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Who knows. It's apples though. The things have plenty of natural yeasts on them, I just wanted to make sure bacteria can't get a foothold since I am doing this in a pot rather then a brewers jug. I didn't use alot. Just enough to start upping the ethanol content.

I am also doing the mash method. Ferment the mash, and then press it when done. As opposed to pressing it first. Most Cider puritans seem to insist on pressing first. So don't take what I am doing as gospel. I am a retard on the internet doing science.
 
A gallon of apple juice, some extra sugar, and leftover Champaign yeast I had from the time I made terrible mead + 2 weeks. Turned out pretty good. If I ever do it again maybe I'll freeze jack it.

The mead probably would've been ok if I let it sit there for like 6 months like everyone says to, but I'm an impatient moron.
 
Its is DONE. The cider is very carbonated, bubbles tickle all the way down. Smells great, tastes great, and the Alcohol content based on how I am feeling after just a few sips is pretty strong. I'd put it at around 7 or 8%. Whatever was growing on those organic Macintosh apples is a very good yeast. Glad I kept the culture. It seems to have overpowered the little bit of baking yeast I added to the mixture to prevent bacteria from colonizing because I don't get that nasty taste people claim baking yeast causes in fermented products.

This is from the virgin pressing though. No idea how the Motts will turn out, will find out thanksgiving day as I want to give it more time. The bottle looks fit to explode though based on how much carbon dioxide has been produced in it.

Now the question on my mind is do I keep the virgin press as is, or attempt to go all the way and turn it into apple jack. I probably wont get alot though, so that's probably gonna have to wait for another time.
 
Final result. The Motts decanted. This was a quality yeast culture. The color is light, the carbonation is peppy, it's strong and tastes amazing.

20221126_145945.jpg
 
I've been making homebrew for a few years now. I don't drink much so I don't make it often or in large quantities. I have an apple mead that's a few months old now ready to be bottled. I just opened a bottle my coffee mead I made over 2 years ago and it's pretty good now.
 
Homoturk said:
I tried making Kvass. It was okay
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Back in college I would make kvass (this was before most of the people I knew could buy alcohol). I found that the best place to let it cure was behind my computer tower. I tried all kinds of different dried fruit, for different flavors.
Nowadays I make a small batch around Christmas time, and reminisce with friends about the old days.
10/10 experience.
 
I don't make cider anymore. I like cider, but when you have an unlimited supply you start wondering if an alcohol with less cyanide would make your toes stop tingling.
Mead rules but it's hard letting it sit and age. For really fruity shit you could have to resist drinking it for a year or two. Do you wanna brew shit just to not drink it?

High proof moonshine is where it's at. Practically no fucking effort, costs a few cents, and congrats now you can fortify your chocolate milk and be wrecked 24/7
 
I got a fermenting kit a few months ago and using starter kits, made 2 lots of cider and one lot of Mexican beer (my dad really likes Mexican beer). I want to try and make wine or mead at some point. I've never had mead, never seen it in a store either.
 
I used to ferment a lot of things back when I had way more room:
- Mead. Had a lot of issue with clarity until I used kielsol + isinglas
- Beer.
- Cider and a mean graf (cider/beer mash mix) when there was this nonprofit orchard that let me buy and press a shit ton of apples for crazy cheap.

A few tips:
- STERILIZE STERILIZE STERILIZE
- Don't be afraid to start with beer kits. They are a good way to cut your teeth and have come a loooong way since 20 years and most from are pretty much OK if basic. Once you master the basics, you can start messing with the kits and get fancy.
- If using a kit, replace sugar by dry malt extract.
- If/when moving to full grain, don't start with a complex recipe, aim for a simple SMASH (Single Malt And Single Hop)
- NO IPA
 
sad to see over a whole year of no activity in this homebrewing thread. its such a fascinating process! Right now im doing a recipe I made from scratch of maple syrup, and pine needle tea. this may entice the chat though. I already posted this on the /diy/ thread but I found a file on usenet with an archive of thousands of recipes from early 90s messageboards. I took the large ass recipe file and for the sake of easy viewing put it on ghostbin. If any of you find ones that interest you definitely post about it!

ghostbin link
 
Waff said:
sad to see over a whole year of no activity in this homebrewing thread. its such a fascinating process! Right now im doing a recipe I made from scratch of maple syrup, and pine needle tea. this may entice the chat though. I already posted this on the /diy/ thread but I found a file on usenet with an archive of thousands of recipes from early 90s messageboards. I took the large ass recipe file and for the sake of easy viewing put it on ghostbin. If any of you find ones that interest you definitely post about it!

ghostbin link
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A lot of the activity transferred to the Homebrew/Moonshine thread in Self-Sufficiency.

EDIT: I'm gonna do this blackberry mead over Lent and taste it on Pascha.
 
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